Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.
Italy is famous for its cured meats, be it ham, salami or others. One lesser known cured sausage is a regional speciality from Calabria: 'Nduja. The name derives from the French Andouille, but this is a completely different beast. This sausage is made from very fat pork and is spiced with 30% hot Calabrian peppers. You can spread in on bread or use it in the kitchen.
Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany is has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe.
A few years ago I bought a jar of Filippiono fermented shrimp paste called Bagoong alamang in an Asian grocery, simply out of curiosity. When I looked up what to do with it I was delighted to learn that one of its main uses is actually to make a sauce for pork.
Here is a nice fish dish for a change. I just could not resist to add some pork to it. The lentils need a bit of time to cook but other than that it is a quick and easy job.
Char Siu is a tradtional barbecue seasoning for pork in the Cantonese cuisine. It is characterized by a deep red colour and has a distinctive taste. Normally Char Siu pork is made with belly, loin or shoulder. The meat is marinated in a spice mixture and then roasted over fire. But here I to use the Char Siu seasoning with ribs which are prepared the classic low-and-slow way on the barbecue.
Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I didn't really fancy cooking today, so I took care of leftovers.
I haven't used whisky in cooking for a while which is a bit of a shame for a combined food and whisky blogger. Here is a recipe for a condiment that can be served with most kinds of barbecued and roast meat as well as steaks.
Now what to do with the mortadella I made a few days ago? Normally it is used sliced as a cold cut or part of an antipasti platter, it is also wondeful cubed along with an apertif. But mortadella can also be fried which makes it a great hot snack.
Poulet au vinaigre is on of the classic dishes of the cuisine of the French town of Lyon. I took Paul Bocuse's recipe for this dish as a base but instead of white wine vinegar I used Italian aceto balsamico.