Vermouth Pot Roast

I am a huge fan of pot roast. Usually you use some wine or beer for the cooking part. Here I tried something differently to add some sweet touch: Red vermouth. It has just the right mix of herbal taste and sweetness that adapts perfectly to any type of meat. What you need (aprox 16-20Continue reading “Vermouth Pot Roast”

Bouletten

October 3rd 2020. 30 Years of German reunification. So a fantastic way to honor this date with a classic Berlin recipe: BOULETTEN. Those meatball-hamburgers are very popular in Germany. This recipe features an exotic twist though. October 3rd 2020. 30 Years of German reunification. So a fantastic way to honor this date with a classicContinue reading “Bouletten”

Whitewine Stewed Ribs

Quite a traditional Spanish dish. You would do a stew like this in winter with the remainers of ribs and other bones you would find around in the fridge (modern times) or had salted previously (traditional times). But anyways easy and delicious What you need (serves 2) 4 pieces of ribs (aprox 400g) 4 potatoesContinue reading “Whitewine Stewed Ribs”

Pot Roast

Well everyone who said spring is here… WRONG. It is still freezing cold outside and spring won’t be here until 3 more weeks. Yeah everyone needs to warm up right now. So how about this awesome pot roast to warm up. What you need (for 4 servings) 750g lean filet (in one piece  – porkContinue reading “Pot Roast”

PORTILLO’s – Chicago, IL

Want to feel like a Gangster from the 30ies/40ies in Chicago and have a real good Hot Dog? Well then Portillo’s is a good choice (recommended also by all native citizens of Chicago). The good thing is that Portillo’s has various places all over the US, so you do not have to be in ChicagoContinue reading “PORTILLO’s – Chicago, IL”

Ragú Alla Bolognese

Probably the best known sauce for pasta from Italy… Although ragú or “ragout” is actually French. French?!?! Yes the idea of making “ragout” or roasted spicy meat (this is the actual meaning of “ragout”) originated in France. It swiftly expanded to to the Emiglia-Romana area. There in the 19th century the ragú alla bolognese cameContinue reading “Ragú Alla Bolognese”