Mahlzeit - Food without Borders

 I can't believe I have not posted yet one of my GoTo Chili variation. Many of the things I post depend a bit on what my pantry has in store and what my mood is up to. Yes, it is August. It is not as hot as it normally is. I still crave a chili. I need 1 can of diced tomatoes and 1 can of fire roasted tomatoes or 2 cans of diced tomatoes 1 can of corn kernels 2 pack (2 lbs) of ground turkey 2 can of dark red kidney beans, washed and drained 1 cup of spicy tomato juice 2 cups of low sodium tomato juice 1 large onion, coarsely chopped olive oil 2 cloves of garlic sliced 4 cups of water 2 tsp of Knorr Tomato bullion In a bowl mix 2 tbsp of chili 1 tsp sweet paprika 1 tsp of Turmeric 1.5 tsp of curry 1 tsp of ground cumin 1 tsp of Allspice  1 tsp of hot paprika 1/8 tsp of clove 1/8 tsp of cinnamon 1 tsp of ground chipotle peppers 2 dried chipotle peppers 1 dried ghost pepper (if you are not into spicy, don't add this) This will feed a lot of people. In a large stock pot add the ol...

 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. ...

 This one is pictures only. I have to work on the recipe to get it to a 3 layer cake.

ohh, the ribs are ready and are waiting to be put on the BBQ. And then I see I can't safely operate my BBQ.  I guess the stove has to make due. I got a small one, that I can operate on the kitchen counter and result is presentable: 1 x baby back pork ribs BBQ sauce of your choice Dry Rub: 2 tsp brown sugar 1 tsp ground allspice 1 tsp smoked paprika 1 tsp Hungarian paprika 1 tsp salt 1 tsp ground pepper Mix up all spices. I had to cut the slab of ribs in half. Apply a thick coat of the dry rub. Preheat of the oven to 300F. Put the ribs on a cooking sheet and put into the oven. After 30 mintes, apply some of your bbq sauce, Repeat each 15min.  My cooking time was 90 min, It could have been 120 min easy, but I was hungy. -Mahlzeit-

Somebody posted a picture of lentil soup on FB. Growing up I loved lentil soup. Time to make one. 3 carrots cleaned and cut 1 pack of Eckrich Sausage cut into slices 4 stripes 5 mm wide of salt cured bacon fat I pack of brown lentils, rinsed and cleaned 6 potatoes cut into 1/2" pieces 1 tetra pack of chicken stock low sodium 6 cups of water 4 tsp of Knorr Chicken Bullion 1 tbsp veggie oil 1 large onion coarsely chopped 2 bay leaves 8 allspice kernels (or 1/4 tsp ground all spice) 1/4 tsp of dried thyme I don't like that much salt on everything, so I removed almost all the salt from the bacon and cut it into small 5 mm x 5 mm pieces.  In a stock pot add the veggie oil, onions, bacon, sausage. Over medium high heat cook everything until the onions are translucent.  Add all of the remaining things, bring to a boil. Turn the heat down to simmer for about 30-40 min. Check the lentils and potatoes if they are done to your liking. I like to add a bit of vinegar to my bowl of lentil s...

4.July is the BBQ day in the states. I didn't want to make steak. So I decided on a duck. We start of with making a brine. Desolve 3/4 cup of kosher salt and 1 cup of brown sugar in 1 gallon of water. Take the duck out of the freezeer. Remove the plastick wrapper and put it into the brine. Make sure it is fully submerged. Let it defrost over night. The next day remove the duck. Cut it in half so it can lay flat on the BBQ. Prepare the hickory chips for the BBQ per the manufacturers instructions. Keep in mind the dripping duck fat can ignite into flames. That happened to me. So be prepared to deal with that. Put the duck skin side down onto the rost and let it BBQ in the smoke. Then turn off the heat. Remove the duck into a roasting pan skin side up and finish it up in the oven. Every 15 minutes baste it with your favorite BBQ sauce. I used  BBQ sauce and marinade produced locally in Charleston, SC. Depending on the size, my duck was done after 90 min in the oven. As sides serve red...

I had some pork loin left and I didn't feel I want to go all the way to make a Wuerzfleish. So this all got adapted. We need: pork loin 2 bay leaves, 1 tsp of Allspice 1/2 tsp of thyme salt and pepper to taste 1 small onion finely chopped Oil, water, 1 tsp Knorr chicken bullion powder per 1 cup of water. Cut the pork loin into small pieces 1/4" x 1/4". In a pot heat up some oil and render the onions. When the onion is translucent add the meat and brown it a bit. Then cover the meat with water. Make sure you have at least 1/2" of water above it. Add all the spices and the chicken bullion powder. Bring to a boil, then turn down the heat and simmer for about 25-30 minutes. Serve with potatoes and a side. grate some pepper jack cheese over the plate and add some dashes of Worcestershire Sauce. -Mahlzeit-