Sauce Hollandaise is one of the finest things you can make with butter. Butter is a solid animal fat, as is lard. This means you can exchange butter with lard for a meaty variant. And just in case someone is worried about the high satureted fat content of lard: lard has actually less of it than butter (~30% vs. ~50%).
Here is a nice summery chicken dish in mediterranean style. Lemon is a great match for chicken, and caramelizing them adds another layer of flavour.
Every once in a while I am in for a bit of indulgence. Since it is both asparagus and morel mushroom season I went for a combination of the two which is absolutely delicious. For the sauce hollandaise I use the virtually foolproof method of whisking in cold butter instead of the traditional liquid clarified butter.
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.
During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly cried "barbecue me!". So I bought them and obliged.
I have always wanted to make flank steak but I never got around it so far. As a condiment to go with the steak I had the idea to make a mayonnaise with herbs, also to test the blending capabilites of my Magimix food processor which so far I have only used for chopping sausage meat.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
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.
Trumpet mushrooms go very well together with pork, as I have learned when I made a pork liver paté with them. So I deciced to use the remaining dried trumpet mushrooms in my pantry for a cooked pork dish.
If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is delicious.