Mahlzeit - Food without Borders

There was a bag of precooked craw fish in my freezer. A scan over the internet got me an idea. Creamy craw fish and home made pasta. I decided to flavor the pasta with tumeric. I like tumeric.   Pasta: 1/2 cup of sifted all purpose flower 1 tsp of turmeric 1 egg 1/2 tsp salt 1 tbsp milk Mix the turmeric into the flower.  In a small bowl mix the egg, salt and milk. Then put the egg mixture into the flower. If at the end it is still sticky, sift some more flower over it and mix. This should not be sticky anymore. Knead for  5 more minutes, form a ball, wrap it in plastic and let it sit for 10-15 minutes. Run it through the pasta maker. Let it dry for 2-2.5h. When it gets closer to dinner time. Put the frozen craw fish into a big stock pot, add water not barely covering the craw fish. Add 3 tsp of Old Bay seasoning. Bring the pot to a boil, turn down the heat and simmer for about 5 minutes. By then it should be all defrosted. Turn the heat off and drain. Peal the tails from ...

I tried twice to make Ree Drummond's Burned Cheese Cake . This time it really worked out.  Home run. I did 2 changes. I added a couple of dashes of lemon extract I used my kitchen machine. The hand mixer was not up to the blocks of creme cheese. I didn't want to burn out the engine. That hand mixer is really only good to make whip cream, which I don't eat...lol... The batter should be really stiff.   I did my own berry sauce.  I had 1 peach, cut into quarters and into slices 2 cups of fresh grapes 2 cups of frozen blue berries Add all of this into a sauce pot, add 1/3 cup of water. 4 tbsp of sugar, juice of half a lemon. Bring to a boil, then turn the heat down and let it simmer for about 15 minutes. In a small bowl add 1tsp of cornstarch, 1 tbsp of water, mix it and make sure there are no lumps. Add  them to the berries and cook for a few more minutes until it thicken. Then turn off the heat.   Wait for all to cool down. -Mahlzeit-        

This is an easy and fast fruit salat.  I had the following things real ripe: 1/2 melon left over 1 peach 1 mango 2 tomatos 1/4 onion  Cut everything up and put it in a bowl. Make sure to capture the juices, that escape during cutting. Season with a bit of salt and pepper. Add the juice of a lime. Mix everything up. Let it stand in the fridge for 1h. -Mahlzeit-        

This is a dish that needs a lot of time to wait until things are ready. The recipe comes from  here . I didn't have any leeks. So this all works without them just fine. I decided that I let it sit in the fridge for 1 week. Turn the meat over once a day if it is not fully covered. It looks ugly when it comes out. The red wine does give it dark color. Do not discard the marinade. Add 3 tbsp of margarine into a Dutch Oven and melt it.  Sear the meat from all sides.      When done add the marinade back in the Dutch Oven and bring it to a boil, turn the heat down and simmer for about 2.5 to 3 hours. Mine needed about 2h 45 min. Strain the sauce into a pot, bring to a boil and thicken it. The rest can be discarded now. Serve with noodles or potatoes and red cabbage. -Mahlzeit-

White Asparagus is very popular in Germany. It is very had to get here. White Asparagus is good for about 2 max 3 days, then all the crunch is gone. When it can be bend, it is good for the compost. Confession, I cheated here with the sauce. I used a package and followed the instructions there. Now cook potatoes to your liking. Peal the asparagus with a potato peeler. Cut off the bottom ends. In a pott add some water and salt, and lay the asparagus down flat. Layer are not a good idea. Bring the water to a boil, turn the heat down to simmer and cook until tender. I use a knife to check.Generally it takes about 15-20 minutes. Serve with potatoes and sauce Hollandaise. -Mahlzeit-  

I had a small pack of ground beef in the fridge. Time for a BBQ. Feta burger sounds like a good idea. 1 lbs of ground beef salt and pepper to taste a few dashes of Worcestershire Sauce 1 egg,  2 slices of feta, chopped into small chunks   Mix everything except the feta in a bowl and season to taste. At the end add the feta chunks, mix and form patties. Keep the feta pieces in the inside of the patties. I got a fresh french baguette, so some garlic bread is a good add-on. Cut a piece from the baguette, and then cut the piece in half. Add some butter and a few slices of fresh garlic. Wrap it in aluminum foil and put it onto the BBQ. A few minutes later add the patties. Cook them to your liking. A few minutes before it is done, unwrap the garlic bread and let it on the grill with the butter side down. Serve with the condiments you like. For me it this are a few spicy pickles, some sriracha mayo, half a slice of the BBQ bacon from yesterday and a the same side salad from yesterday...

Time to put some more mileage on my smoker and grill today. Baby back ribs with smoked/baked potato and a side salad. Aside from what is shown, I added some salt and pepper on the meat side only. Then a liberal sprinkle of the sweet and smoky spice mix (does not contain salt). The woodoo sauce is for basting. I smoked 4 hours3 should at 210F and 3 hours at 250F. After 1 hour remove the bacon slices. Those slices are way better then anything one can buy at the store.  Baste about once an hour with the woodoo sauce. 3 hours into the smoking process I washed 2 russet potatoes, put them into Aluminum foil and added it to the smoker. 1 hour before the smoking is done, the potatoes were transferred into an oven at 450F to finish the cooking process for 1 hours. The spice combination makes a nice sweet taste with a good kick at the end. The side salad 1.5 cups of ripe water melons 1/2 onion finely chopped 2 tomatoes chopped into small bites 5 babybell mushrooms cut in half and then cut...