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Tag: Recipes

Brussels Sprouts with Chestnuts and Bacon

I  gave one of the Bacon sides from recently to a close friend of mine and he made this from some of it! Looks yummy, eh? 😀

He took the recipe from here (english translation below), but he recommends to leave out the butter for more crispiness. I’m glad he liked it!


January Bacon is done

The new batch of home-cured bacon is finally done. Took them out of the smoker yesterday in the evening after two 2.5-hour-runs of smoking with the small burner.


Home Made Pork Rinds

I also bought skin-on pork belly for bacon curing this time and made pork rinds from the cut-offs. Nothing simpler than that: Heat your oven on “broil” to about 250 – 280 °C. Put your pork skin pieces onto a rack and salt them “as you would salt a roast” (statement of the sales lady at the butcher shop). Leave in the oven for about 15 minutes, turn over and grill for another 10 – 15 minutes more – until they’re crisp and blistered. Delicious.


New Batch of Bacon

A new batch of (hopefully) delicious, yummy and scrumptious bacon is on it’s way! They’re four pieces of about 750 g each, salted with my standard meat curing formula and vacuumed tightly. They’re now resting in the fridge to cure for about eight days. My mouth is already watering…


Homemade Bread Dumplings

The cristmas eve edition of homemade bread dumplings as made by my sister-in-law. It’s an absolutely traditional southern german / austrian dish and it’s my first time to make them myself and not use the store-bought ones. Well, the pre-made dumplings will have a hard time from now on.


Yakitori Sauce (Tare)

Crappy image of dipping/glazing sauce for some Yakitori we made last night. It’s very delicious and fairly easy to make dish and the sauce is most flavourful and yummy.

Ingredients:
1/2 cup mirin 
1/2 cup soy sauce 
1/4 cup sake 
2 cloves garlic, smashed 
4 thin slices of ginger 
2 tbsp dark brown sugar 
1 tsp black pepper 

Bring everything to a boil and, once it boils, reduce the heat to medium low. Let simmer until reduced to half. Strain and use as skewer glaze or (very savoury) dipping sauce.


Homemade Vicks Rub

Since I’ve been really sick as fuck with a tenacious cold these days, here’s a formula for a homemade Vick’s Rub (german: “Wick VapoRub”). I used fragrant oil that I had at hand at home and it works.

– 1/2 cup coconut oil
– 10 drops eucalyptus oil
– 5 drops peppermint oil

Mix thoroughly and store in a tight container. Found here.


Moo Shoo Chicken

This is Moo Shoo Chicken (although the chicken is still missing in the picture above), something that I didn’t make for quite a time. Originally the recipe is with pork, but I only had some chicken breast left so I didn’t care. Generally, since it’s not so easy to get hands on all the original japanese ingredients often called for in those recipes, you’ll have to substitute the one or the other item with what’s closest to the original anyway.


Biggest Batch of Sausages so far

Yesterday I made the biggest batch of “Bratwurscht” ever since I’m doing this. It took me a whole afternoon, to grind meat, season, knead and fill into casings. Now I’ve got 2 types of sausages, ending up with 4,5 kg in total:


Honey Hoisin Noodles

Holy Crap! These are so yummy – and easily made when you don’t have time and nerves to start a cookout after work. Try them, you won’t be disappointed, I promise:


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