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1000grams ( or 21/4 lbs. U.S. ) fresh pork tenderloin (pork roast will do it too),
750 gr. or 1 ¾ lbs. onions, some shortening, flour, some cream, salt and pepper.
Preparation :
Cut the meat in large chunks and strongly brown it in the shortening on all sides.
Add the medium chopped onions and brown them until light golden, sprinkle a teaspoon flour on top of it and add some water. Then spice the whole dish with pepper and salt, and let it lightly cook for about 11/2 hours. After the meat is done, taste the food, make adjustments with some more spices, and stir the cream into it.
You can serve the dish with red cabbage, red beats, pickles and potatoes and of course, beer! Even some wine, like a Beaujolais or a Cotes du Rhone would not disturb the harmony.
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1000gr. porkroast, 100gr. Pumpernickel bread,
4-5 medium onions, 100gr. grated Dutch or Parmesan cheese,
2 egg yolks, cream, whole gloves, butter or shortening.
Preparation :
Spice the meat with salt and pepper and brown it in butter or shortening until brown. Add water and cook it for 1 ½ hours on medium/low. Cut the onions in small pieces and lightly brown them in butter until they are glassy.
Take the eggs, bread, cheese, gloves, pepper and salt and mix them up real good.
(you can add a little Raspberry-or Cherry juice to it).
Take the mixture, rub it on the roast, and let it cook in the oven for 30-45 min. at about 200 degrease Celsius (390 degrease Fahrenheit).
Save the drippings, add some more salt and pepper if necessary, and stir in the cream. You can serve this dish with pickled Honeydews. If the pickled Honeydews do not bother you, a fruity red wine or a Mueller-Thurgau (german wine) wont be wrong with the Diner.
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Ingredients :
2-3 kg (4.5-6.5 lbs.) Lamb Leg,
500gr. (18oz.) white Beans (can use the one in the can),
2-3 Onions, 1 Clove Garlic ( not necessary ), 4 Carrots,
4 fresh Tomatoes or from the can, 1 Bunch Parsley, Bay Leaf,
Pimento, Pepper, Salt, Cream.
Preparation :
If you use dried beans, let them soak in water over night. Trim off fat from the lamb leg. Cut Garlic into little stripes and spike the meat with it. Spice the lamb with pepper and salt, and put it in the oven at a temperature of 180°C (355°F). If you like your meat pink then let it cook no longer than 1 ½ - 2 hours, otherwise add an extra hour. Cut carrots into small pieces and put them with the beans, bay leafs, pimento, and some parsley in a pot and let them cook for about 20 minutes. After about 10 minutes cooking time, add salt. Then take out parsley, pimento, bay leafs, and onions, and drain the fluid. Dice tomatoes into small pieces and chop rest of parsley. When the roast is done, take it out of the pan and add some water to the drippings. Next, add the beans, tomatoes, a little cream, pepper and salt to the sauce. Taste the sauce and add a little sugar if necessary, and thicken it with all purpose flour and water. Put the roast with the beans on a preheated serving plate, sprinkle the rest of the chopped parsley over it, and serve this with fresh baked bread.
I suggest a young, fruity red wine like a Cabernet- Sauvignon or a Merlot. My personal favorite would be a Medoc.
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Ingredients :
4 aged Filet Mignon (each about 1 inch thick),
4 – 8 slices Bacon, 1 Bunch Parsley,
2-3 Charlottes (small Onions), Pepper, Salt.
Preparation :
Wrap the bacon around the filet's and fasten it with a string or a toothpick. Then, with a little oil in a hot cast-iron pan, fry filet's on both sides for a short time until medium rear, or to your desire. Chop parsley and onions into small pieces and mix it into the pan. Take steaks out of the pan, remove string or toothpick, and spice it with salt and pepper. Next, put the parsley-onions mixture over the steaks, and serve this dish with home fried potatoes.
Enjoy this with a strong, young red wine like a Cahors, Medoc, or Bordeaux. Even a good Pilsner Beer would be great.
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Ingredients :
4 Roulades (it's a slice of Tip-roast about 5-6 in. wide and about 8-10 in. long, and 1/8 –3/16 in. thick),
2 Onions, some Bacon, Colored Greens,
some Cheese ( Gouda or Parmaggio), Pepper, Salt.
Preparation :
Spice meat with salt and pepper. Then place colored greens, bacon, and onions in the middle of the roulades, sprinkle the grated cheese over it and roll the whole thing together. Use some string and tie around the roulades. In a pot with a little oil brown the roulades evenly on all sides, and then add water until the meat is covered. Let it cook for about 1 hour. Then add crème, cheese, pepper, and salt to the gravy. A cauliflower or broccoli fresh from the garden would be a great accompany.
For the wine I suggest a Chianti or a South-African Pinotage.
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Ingredients :
4 Pork Loins, 250 gr. (9oz.) sliced Champignons,
1 small Onion, Shortening, Pepper, Salt, Sugar, 1/8 liter (4 ½ oz.) Cream,
Juice from ½ Lemon or 0.1 liter (3 ½ oz.) dry white Wine.
Preparation :
Spice loins with pepper and salt and in some shortening fry it on both sides. Cut onions into small pieces, and add them with the mushrooms to the meat. Then add a little water and lemon juice (or wine) into the pan, and let it cook on low heat for about 10 more minutes. Next, turn off heat, stir the cream to it, and let it sit for a couple of minutes. Then again, spice it with pepper, salt, sugar, and thicken the sauce. Now the meal from the East-Frisia cuisine is ready to enjoy.
An Arbois white Wine or a Gewürztraminer will go well with this Entrée.
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Ingredients :
4 Beef Roulades (thin sliced Tip Roast)or 4 thin sliced Loin Steaks,
Flour, Breadcrumbs, 2 Eggs, 1-2 lbs. Leaf Spinach, 1 Onion,
some Cream, 1 Lemon, Salt, Pepper, Olive Oil.
Preparation :
Cut the meat into desired sizes, and spice with salt and pepper. Next, roll it in flour and breadcrumbs, and fry it in olive oil under medium-low heat. In the mean time chop the onion into pieces, sauté it in a pot with oil, and add the spinach. Let it cook slowly, and spice it with salt and pepper. Then put spinach in a strainer, and squeeze the excessive juice out. Chop spinach, add some cream, and stir. Serve with schnitzel. If you like, sprinkle a little lemon juice on the meat, it will enhance the flavor.
I do like a light red wine or a Rulaender with this Entrée. But really, any wine you like would be fine with it.
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Ingredients :
4 Pork Loins (or from Turkey), medium-hot Mustard (try to use Gray Poupon),
Pepper, Salt, 0.2 liter white Wine, Cream, Sugar, Butter or Shortening, Flour.
Preparation :
With a sharp knife, cut a pocket into side of the loins, and fill it with a teaspoon of mustard. Close the loins with a toothpick. Let it marinade for about 1-2 hours. Then spice it with salt and pepper, and fry it in butter or shortening under medium heat. Next scatter some flour over the schnitzel and pour in the white wine. Mix in about 2 teaspoons mustard, and a little sugar. Let it cook for 30-45 minutes under low heat. Add some more water or wine if necessary. In the end, stir in the cream, spice it with some more pepper and salt, and may bee a little more mustard. Fresh carrots would be the joice of vegetables.
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Ingredients:
500-1000gr. (1 ½ - 2 ½ lbs.) Lamb Roast,
0.25 liter (8 ½ fl oz.) white Wine, 50 ml (1 ½ fl oz.) Cream,
1 bunch Chives, Butter.
Preparation:
Cut the lamb into small pieces, and fry it in butter under low heat. Then pour in the white wine, and spice it with pepper and salt. Let it cook for about 45 minutes on medium-low heat. Next, add the cream, thicken and spice the sauce if necessary, and add the chives. Let it sit for a few minutes. You can serve this with butter sautéed beans.
Because I felt like it, I drank a red Côtes de Provence. But a strong tasty white wine would be worth to try it. To be on a safe side, put a bottle of pink Chablis in the Refrigerator.
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CLICK HERE ! to translate Sollte das Schicksal den Mannschaften mal nicht hold sein und das Ziel ist recht zügig und ohne viele Schlot-Pausen erreicht , dann kann es unter widrigen Umständen schon mal vorkommen das etwas Glühwein übrig bleibt. Aber zum Glück ist ja Adventszeit ! Und Sport macht hungrig und der Braten ist auch noch nicht fertig ... ALSO LOS !! KOCHEN !!
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Ingredients :
1 kg (2-2 ½ lbs.) Roast from Beef,
0.5 liter (18oz.) fruity red Wine, 2 medium Onions,
Salt, Peppercorns, Pimento, dried Juniper Berry's, Rosemarie,
Bay Leafs, Thyme, Cranberry Jam, Cream.
Preparation :
To prepare the wine you need: Sugar, Lemon, Cinnamon Sticks, Whole Gloves.
To make Glow Wine:
Heat the red wine until it almost boils, add some sugar, few cinnamon sticks, few whole gloves, and a few slices lemon.
Grind all the spices (if you don't have a grinder, you can use the same already-mixed spices, available in some stores), and use all of it to rub it on the meat. Then in a pot with a little oil, brown the roast on all sides. Next add the glow wine and the onions. Cover the pot and let it cook for about 1 ½ - 2 hours on medium-low heat. Later, add the cranberry jam, spice it with some salt, and stir in the cream. Canned Pears taste the best with this meal. Or if you like it the classical way, red cabbage is it.
I did enjoy a good Burgundy with this, but I like it better with a Medoc.
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CLICK HERE ! to translate Ja , und da Schafe nun mal nicht nur aus Keulen und Filets bestehen, gibt's dann auch das äußerst schmackhafte Lammhack beim Fleischer.
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Ingredients :
500grams (18oz.) ground Lamb Meat, 2 Eggs, 1 Onion,
2 slices Toast, 1 Bunch Parsley, 1 Clove Garlic,
2 tblsp. Tomato Paste, 1-2 teasp. Paprika, 1-2 teasp. Salt.
Preparation:
Chop onions and garlic into very fine pieces, and mix it well with the eggs and ground meat. Take the toast and soak it in milk. Chop the parsley very fine, and add it with the tomato paste, paprika, salt, and the toast to the meat-mixture. Mix it thoroughly with your hands, and then form small size flat balls. Next, place the balls in a pan with olive oil, fry it slowly on medium-low heat, and serve it to your impatiently waiting guests.
…and because this dish is a little spicy, we should accompany a strong tasty red wine to it. How about a nice Roussillon, which we can drink to the cheese afterwards also.
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- Lamb Filets
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CLICK HERE ! to translate Dort las ich dann, dass Suse S. zum Greiferkommando "Deutsche Welle Fernsehen" gehört, dass ich sofort und unverzüglich Interesse an einer TV-Sendung über meine Webseiten zu haben und mich unbedingt und sofort bei Ihr zu melden hätte ( das natürlich alles, in ganz lieben, netten einlullenden Worten ) ! Puuhhh ! Ich tat wie mir aufgetragen, fuhr danach meine Gattin aus ihrer Amts-Gruft befreien, verbeulte unterwegs noch kurz ein gegnerisches KFZ. Und dann beichtete ich Nora alles. Die Beulenaffäre war zu Freude der Versicherungen schnell geregelt, aber vor dem Fernsehen gab's kein Entkommen und so kam dann ein Tête-á-Tête mit Suse S. am Emder Bahnhof zustande. Bei mir zu Hause angekommen, wartete dann schon ein in der Sonne ausgedörrtes Kamerateam auf uns. Als erste waren Aussenaufnahmen angesagt, also gings dann in profihafter Hektik zur Schleuse Kukelorum, dann waren die Extumer Kühe dran, dann durfte ich so "ganz spontan" meine Markteinkäufe tätigen. Aber schliesslich gelang es mir mit Hinterlist alle in Anita's Käseladen zu einem Imbiss und 'nem Fläschchen Cabernet zu locken. Dann gings wieder nach Hause. Und wieder lief die Kamera : Im Ernteeinsatz zertrampelte ich Nora's Gemüsebeet, klickte an meiner PC-Maus wie ein Besessener herum, stammelte mit ausgetrocknetem Munde etliche male die Interviews zurecht und brachte den Kameramann durch mein ständiges in-die-Linse-glotzen zum Wahnsinn. Aber dann : Dann durfte ich endlich kochen aber was ? Nun ja kochen entspannt - dachte ich wenigstens. Als dann unsere kleine Küche endlich mit Scheinwerfern, Kamera, Mikro und dem Team vollgestopft war, durfte ich dann auf den verbleibenden 2m² brutzeln. Nachdem ich dann die Lammfilets zum vierten male in die Pfanne gelegt, Nora zum dritten male bedient, und den Wein zum zweiten male eingeschenkt hatte, haben wir Sechs dann endlich die verkohlten Lammfilets mit Gemüsebrei essen können... Ja, und da die TV Sendung recht erfolgreich war, müsste jetzt eigentlich gleich Steven Spielberg oder Arnold Schwarzenegger hier anrufen um mich für eine Hollywoodrolle als köchelnden Actionhelden zu gewinnen....
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Ingredients :
4 Filets from Lamb, 1-2 medium Zucchinis, 4 Tomatoes,
2 medium Onions, Cream, Soya Sauce, 1 Clove Garlic,
Olive Oil, 0.1 liter (3 ½ fl oz.) White Wine, Salt, Thyme,
my own mixture: Pepper, Paprika, Pimento, Marjoram, Thyme, Rosemary,
(and if this is to complicated, just use a already mixed grill-spice).
Preparation :
Two hours prior, spice the filets with salt and pepper, and let them marinate in a mixture of soya-sauce, olive oil, and thyme. Cut onions and garlic into small pieces and sauté it in olive oil. Then cut the zucchinis and tomatoes, add them to the sautéed onions, and spice it. About 5 minutes later, add the wine to it, and let it cook on medium-low heat. Next, take the filets out of the marinade, dry them off, and in a hot pan with oil, brown the filets over high heat until they are crispy brown on the outside and pink on the inside. Then take the filets out of the pan and keep it in a warm place. Take some water and add it to the drippings in the pan. Bring it to a short boil, spice it with pepper, salt, thyme, thicken the sauce, stir in some cream, and the sauce is done! Add some cream to the veggies, and then serve this delicious Entrée.
We enjoyed, to the delightfulness of all the guests, a 93 Pauillac (Medoc).
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CLICK HERE ! to translate Und um die paar wenigen freilaufenden Deichschweine auf den eigenen Teller zu locken muß man schon in direkter Erbfolge unseres Ex-Bundeskanzlers stehen. Denn obwohl es in Aurich die Ferkelerzeugergemeinschaft Ostfriesland eG gibt ( die heißen wirklich so !! ) werd ich den Verdacht nicht los, daß die meisten Schweine aus den oldenburgischen Massenbetrieben hierherverschleppt werden. Ja, und dann liegt dann so die arme Sau auf dem Ostfriesenteller während unsere tollen Rinder exportiert werden (und das nicht wegen der BSE-Hysterie). Und deshalb freu ich mich immer wenn ich ein schönen Stückchen zu günstigen Preisen bekomme ... Das ist auch der Grund warum es kaum klassische Rindfleischrezepte gibt, aber man ist ja kreativ....
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Ingredients :
500grams (18oz.) Roast Beef, 50gr. (2oz.) chopped Almonds,
50gr. (2oz.) Raisins, Balsamico-Vinegar, Soya Sauce, Cream,
Pepper, Salt, Sugar.
Preparation :
Cut the meat into desired strips, spice it with salt, and sprinkle some vinegar and soya sauce on it. Let it marinade for at least 2 hours. Then in a heated pot with a little oil and butter, brown the meat, and a little later add the almonds. When the almonds turn lightly brown, add a little water, the marinade, and the raisins, and let it cook for about 45 minutes on low heat. Stir in some cream, spice it with some vinegar, salt, pepper, and sugar, and thicken the sauce. I had some leftover brussels sprouts, which I served for veggies.
We tried a Chardonnay from South-Africa (Hamilton Russell) with this dish and found out, that this was an excellent choice. The wine had an incredible "woody" flavor.
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