Chimichurri is an argentine uncooked herb sauce normally served as a condiment with grilled meats and steaks. I made it for our christmas dinner (and promptly forgot in the fridge). In it’s country of origin the sauce is also used for marinating even fish or poultry. It’s very aromatic, fresh and delicious and it’s easy to make with a mortar and pestle.
I did a sweeping blow in the kitchen today. Inspired by one of those nasty food videos on YT with appetizing and mouthwatering pictures of delicious ramen bowls, I made a whole series of japanese soup ingredients that I have almost all made before in the past – but never all of them together.
Now I’ve got a nice collection of asian ingredients to use in the near future – besides, it was an enjoyable way to tackle my downright miserable mood this morning.
It’s harvesting time for the pear tree in my munich garden and I got some really beautiful specimens. Now what to to do with it? I’m not a sweet-toothed guy at all but my wife likes vitamin kicks from self grown fruit very much, so, to preserve them I made her some pear sauce. There are a lot of cool recipes for pear-/apple sauce on the internet, but my girl likes it the simple and natural way, so here’s a very basic formula.
My basic, easy and quick recipe for a really yummy pasta sauce. This base sauce can then also easily be honed up to your liking.
The 3.645.237’th BBQ-Glaze recipe on the internet. My personal favourite, because it’s easy to make, requires only common ingredients (yes, I DO NOT use vinegar) and it’s fu**ing delicious. Use it for spareribs and red meat roasted in the oven or in the smoker.
I read an article on home made fermented hot BBQ sauce and I wanted to try it myself. Here are the first results, I promise to post on the progress.
(“Ahh-la-baah-ma whide baarb’quu sooosss” – as I’ve been told 🙂 ) Very delicious, everybody in the family likes it.
1 cup mayonnaise
1/4 cup apple cider vinegar
3 tsp. water
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. freshly ground black pepper
1/4 tsp. hot sauce
Only fly in the ointment is that it’s almost impossible to get hands on apple cider vinegar here in germany. A substitute is mixing apple juice and apple vinegar 50:50 but, honestly, it’s not the same.
I like garlic and besides the fresh cloves, I use a lot of store bought garlic paste for cooking when I’m in a hurry. So why not make some myself, have it fresh and have a little fun? I normally use this brand, it’s tasty, almost non-chemical and I consider it somewhat “original” since my asia store clerk strongly recommended it to me.
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