Mahlzeit - Food without Borders

I bought a box of Tilapia filets this weekend. Time to try some recipes. As a first version, this is what I came up with: 2 Tilapia filets salt and pepper ground paprica juice of half of a lemon zest of 1/2 lemon 2 tsbp butter 1 tbsp olive oil Wash and pad dry the filets. Salt and pepper from both sides. Spingle some ground paprica on both sides. Heat up the olive oil in a frying pan. Add the the butter. When it is almost melted add the filets. Turn down the heat to low and cover. After about 5 minutes turn the filets over, add the lemon juice and sprinkle the zest over it. Cover and cook till done about another 5 minutes. Cooking time really depends how thick the filets are. As a side can be rice, potatoes and a veggie or salad. -Mahlzeit-

It is Christmas. I now have a full fridge and can cook something different every day.  I start with fish. Red Snapper with a German cucumber salad and toasted brioche buns I bought the snapper fully dressed. The descaling was already done.  For the spices 1 tsp of ground paprika 1/2 tsp of salt 1/2 tsp of pepper 1 tsp of cajon spice mix (more if you like it spicy) 1/4 tsp mustard powder 2-3 tbsp of olive oil Mix all the spices including the oil in a little bowl. Preheat the oven to 450F. This snapper was about 1 lbs. Wash and pad dry the snapper. Then cut about 3 times on each side. Generously apply the spice mix everywhere. Push some into the cuts. Don't forget the cavity.  Put the snapper on a baking sheet with an rost. Add 1 cup of water to the baking sheet to prevent drippings from burning. Bake on convection for about 20 minutes. Cooking time very much depends on the size and the thickness of the fish.  Mine went a little to far. Oh well. It was still tasty. -Ma...

On Friday I picked up 2 T-Bone steaks and a full rainbow trout.  I was not in the mood to go after another lemon dill thing. After reading about 10 other recipes a few days ago, this is what I came up with: On Friday I made a spiced butter for my steak. 3 tbsp of unsalted butter on room temperature 1/2 tsp of dried oregano 1/2 tsp of dried basil 4 medium cloves of fresh garlic smashed 1/4 tsp salt 1/2 tsp of ground black pepper 1/3 tsp sweet ground pepper Mix all of this in a small bowl. This is good for a few days in the fridge. Trout filling: 12 campari tomatoes (halfed) some fresh basil (frozen works as well), sliced 1/4 small white or yellow onion very finely chopped 1 tbsp of a good olive oil salt and pepper to taste   Mix all of this in a bowl and set aside. The trout: Preheat the oven for 450F. Take a large heavy duty aluminum foil (large enough so it can be folded in on the sides and the top to make a pouch) and place it on a baking sheet. Wash and pad dry the tro...

A friend does a lot of fishing in the Golf. He always posts those great pictures from Red Snapper. It was time I got myself a one. The Asian grocery store has a lot of fish to pick from. I had them scale and gut the fish. I did read myself through a lot of recipe and this is what I came up with. I will bake this baby on a bed of veggies. Stuffing 1 small onion chopped 1/2 cup of chopped celery 1/2 cup of fresh or frozen parsley 1 smashed clove of garlic 1/2 tsp of sweet ground paprika 1/2 tsp of ground Allspice 1/4 tsp of dried thyme salt and pepper to taste 1 tsp of margarine In a frying pan melt the margarine, add the onions and the celery. Cook for about 5 minutes, then add the rest. Cook for another 5 minutes, then turn off the heat and let it cool down. Preheat the oven to 450F. Line a sheet tray with heavy duty aluminum foil. Add some olive oil to it and the veggies. I decided to go with poblano and yellow pepper, onions and celery. Coat all of them with a bit of oil.  Slice ...

I have not had fish in a long time. Here we go. I got myself a cod filet in the grocery store. I also came across some fresh Tumeric roots. Fried Potatoes: Best the potatoes are cooked a day before and went into the fridge over night. Cut into 5mm slices. Finely shop a small onion. Peel a bit of the Tumeric root enough for 6 thin slices.  In a skillet melt 2 tbsp of margarine. Add 3 slices of the Tumeric, chopped onions. Season with salt and pepper. When the onions get translucent add the potatoes.  Stir occasionally. When it has the desired color, turn off the heat. Cod In a skillet melt 1 tsp of butter and 1 tsp of margarine. Pad dry the cod filet and season from both sides. I used a BBQ Chipotle spice mix.  When the butter/margarine is melted add the filet and the other 3 slices of Tumeric. Cover. after 3 minutes spoon some of the butter over the filet, cover again. After 2 more minutes flip the filet and repeat the process. My filet was fairly thick over 1". I flipped...

 The other day I went to the grocery store and saw golden trout. It was already cleaned and descaled. This was nothing I have ever seen before. I decided I get and then find out what I do with it.  After doing some research and asking a friend, this is what I came up with. 1 golden trout handful of herbs e.g. parsley and coriander finely chopped 1 lemon, washed and sliced 1/2 cup of water 2 tbsp butter salt and pepper Preheat the oven to 400F.  On a baking tray, put down a large sheet of aluminium foil. Wash the trout, pad dry with paper and put it down on the foil. Season with salt and pepper. Stuff the body cavity  with 3/4 of the herbs and 2 slices of the lemmon. Add the remaining herbs and lemon slices on top. add the water and butter. Pull up the aluminum foil on the long side and tuck them over multiple times. Do the same on the short edges. The goal is to have a steaming pouches and no steam escapes.   Put it in the oven for 35min on 400F. ...

After 8h without power and my house starting to get cold, I needed some comfort food. All of this can be done in about 20 min. We need 6 medium potatoes, peeled and cut into pieces less then 1/2" Tomato salad: tomato finely chopped red onion fresh basil, finely chopped olive oil balsamic vinegar salt and pepper to taste A store bought sesame bun, lightly salted butter from Finland Pickled herring: Pickled herring from a glass (usually I take it store bought in white wine sauce) 2  very generous tbsp of sour creme finely chopped red onion Start with the potatoes. Put them in a pot, cover with cold water, add 1/2tsp of salt bring to a boil and let them cook till finished. Then mix pickled herring, source creme and finely chopped onion, add some of the liquid from the herring glas, mix it all up and set aside. If you plan meals, do mixing of the herring etc a day in advance and let it stand in the fridge. Let the thing mingle and start a party. Now it is time...