Mahlzeit - Food without Borders

What I Always Have In The Fridge Or The Pantry In the fridge/freezer Tomato, Cucumber, Mushrooms Frozen Herbs Eckridge Turkey Sausage   Sour Creme of some sort Milk different kind of cheeses including lots of Feta (Feta I buy bulk at whole sale e.g. BJ's) Famous Dave's Signature Spicy Dill Pickle Chips (once opened), and there is a backup jar in the pantry.  In the pantry cans of different Progresso soups balsamic vinegar EVOO Semolina Flower, potato and corn starch Mondamin sauce binder (this is a German product) Almonds, pecans and walnuts tons of spices onions, potato, garlic rice, rice noodles, other fast cooking Mexican noodles, quinoa Maggie Tomato/Chicken Bullion powder (the large jars are hard to come buy these days) Lea & Perrines Worcestershire Sauce (there is just nothing else, I tried many others and no, it is not the same) As you can see, where I say company names, these are the products I use. I really like them and I am not getting paid to mention them....

It was time to get another pack of ground turkey. The choices were, yet another chili, the attempt to make Leberkaese with ground turkey (now that I spell it out is intrigues me, but it is time consuming), or a cross over from Soljanka into a spaghetti ground meat sauce. I decided for the last one. We need 1 big package of ground turkey (usually has 3 lbs) 1 tsp sweet paprika 1 tsp ground cumin 1 tsp of curry 1 tsp of ground allspice 1 tbsp of chili 1/2 of a 7 oz can of Chipotle peppers in Adobo sauce 1 4 oz glas of pimento peppers 1/2 cup of Famous Dave's Spicy Pickles juice 1/2 cup of Famous Dave's Spicy Pickes chopped 2 cans of 14.5 oz fire roasted tomatoes 1 tbsp veggie oil 1 slice of bacon chopped 1 medium onion chopped 2 cups of water 1/4 cup of half/half (fat free is fine) In a big high rim skillet (otherwise take a pot), render the bacon and when it gets translucent add the oil and the chopped onions. When the onions are translucent at the ground turkey. I keep chopping...

It was finally time to get the smoker to work again. I had a back leg of a deer in my freezer for some time. This was my choice for this weekend. It look 2 days to get it defrosted. But finally it it was all ready. The spice rub: The smoker was set for 225F using a brisket pellet mix from Traeger. About every 45 min or there about I did some basting with the Voodoo Sauce. This is really stuff is spectacular. Old Bay seasoning has enough salt. For me it was ok to use other salt free seasoning. After about 8h, the inner temperature was at 137F (medium). I don't like it when meat goes chewy. After about 30 minutes rest time, it was time to cut.   Yummy, yummy in my tammy. I was expecting some gaminess, but there was none at all. This is a home run. -Mahlzeit-        

It is about time to have a Crawfish boil again. It is high season right now. The spices one can buy are really spicy. While I like spicy, they are a bit to spicy for me. I also do not have a Crawfish right now. So a mix of shrimps and mussels will have to do it.   I used 3/4 lbs of deveined and cleaned shrimps 1 lbs of mussels (any kind is fine) 1 pack Eckrich Turkey Sausage sliced 1 1 large onion coarsely chopped 1 pack of frozen corn kernels  4 medium potatoes, chopped into bite size pieces (peeled or unpeeled is fine) 1 cup low sodium beef broth (optional, add 1 cup to water if you dont have this) 4 cups of water 3 tsp Maggie Tomato bullion 1 tbsp veggie oil 1 tbsp of margarine In a big pot, melt the veggie oil and the margarine. Add the onions and the sausage and cook for about 7-10 minutes. There should be some color on the sausage slices and the onions should be translucent. But the mussels and the shrimp add everything else, bring to a boil and simmer until the potatoes...