Mahlzeit - Food without Borders

I have not had Kassler in ages. Searching the internet I came across this video:  Home Made Kassler  . The recipe can be found  here . I didn't feel like making to much. At the end of the day, I really don't want to have Kassler for a week. I opted for slices of pork chops. The package had about 1.5lbs. I still decided to use the recipe as is. It could turn out a little bit salty (which it did). Anyways. I marinated the meat for 3 days in the fridge. I think 2 days would be enough as well. Then it was time to prepare my smoker. Now my wood pellet smoker smokes also with low temperatures. Oh well, lot's of smoke it is. The smoker has not seen a lot of action in the past 4 or 5 months. Like a windows computer, it wants to update first....ok.... Now the pork chops go onto the smoker. Eventually I added a thermometer into the meat. Smoke after 2.5h the inner temperature was still 125 F. Time to speed this up a bit. I increased the temperature to 210 and about 40 min later the...

I had picked up some thick boneless pork chops. I liked the idea of using corn flakes as a breading component. Now the result I can hardly call Schnitzel, although the method is almost the same.   Lets start with the easy thing, the sauce. In a bowl mix 2 heaping tbsp of plain yogurt 4 tbsp of buttermild 1 smashed clove of garlic salt, pepper, a bit of ground sweet paprika If the sauce is to liquidy, add some yogurt. Otherwise add some buttermilk.   The pork chops: My chops were about 2 fingers thick. Pound them out until they are about 1 finger thick. If there is rim of fat, cut it a few times. The skin there restricts the meat and it starts to bubble up rather then staying flat. On a plate crack an egg and mix it up. On a second plate, add smashed corn flakes.  Salt and pepper the chops from both sides.  In a frying pan heat up some oil. When the oil is hot, dip the chops with both sides in the egg wash and then into the corn flakes. Fry them from both sides until ...

I am still working my way through my freezter. I found thick cut pork chops. And there are leeks in my fridge. I love leeks. Baking a potato takes the longest. Mine was really large. I wrapped in aluminum foil  and baked it in my counter top oven with convection on 450F for about 2h.  90 minutes in it is getting time to clean the leeks. I cut them first in 1" large chunks and then half them so all falls apart. Leeks must be washed several times, as there is a lot of sand hiding inside. Leeks and onions go good together.  Roasted Leeks 2 leeks cleaned and cut  1 medium onion coarsely chopped 1 tbsp margarine 1tsp ground allspice 1/2 tsp dried thyme salt and pepper to taste In a cast iron skillet melt the margarine, add the onions and leek and all the spices. Over medium high heat roast them until they have the desired tenderness. 15 minutes before the potato is done, pad dry the pork chop. Spray a cast iron skillet with a nonstick spray and heat the skillet up. Season...

 I still have a lot of meat in the freezer. Time to use some. I defrosted 2 burgers and 2 thick cut pork chops bone-in over night in the freezer. All of them get covered in Montreal Seasoning. Smoking temperature is 180F for 2.5 hours for the burger and 3.5 hours for the pork chops over hickory wood pellets.     Serve the burgers with your choice of toppings. For me that is usually deconstructed... The chops stay on a little longer. -Mahlzeit-