Statt Kochen: frisches Brot vom Hofpfister, außen eine knusprige Kruste, innen saftig, aber trotzdem fest. Dazu verschiedene Käse: Roquefort, Vacherin, ein Käseknödelchen aus Munsterkäse und ein Stück Schafscamembert (Brebichon).
Wenn der Vacherin zu kalt ist, kann sich der Geschmack nicht richtig entfalten. Er muss ziemlich lange bei Zimmertemperatur stehen, alles andere hat keinen Sinn :)
Salmon, black rice and a very nice and simple white wine sauce. The recipe is from the Teubner Handbuch Saucen but it’s pretty basic stuff. The point is to fry shallots in butter some minutes then deglaze with Noilly Prat. Reduce again then add white wine and fish stock (vegetable stock will work, too). Reduce, reduce, reduce to the max :) Just before serving add cream, cook again for two minutes and stir in whipped cream to get to a more creamy texture. This is awesome stuff and I guess in my next life I am gonna become a saucier. The black rice I discovered in the pantry recently makes for some nice contrast.
This time I am not going to cook myself but get some ready-made chicken. Yesterday the Oktoberfest in Munich has started and today we headed there for lunch. So after ingesting one mass of beer from the wooden cask at Augustiner we went on for the giant ferris wheel. On our way back I finally picked up a grilled chicken at Ammer (from organic farming). “Chef-Griller” Josef Schmidbauer gives the advice to re-grill it in your own oven to make it crispy, which I did. So there goes your very delicious Oktoberfest organic grilled chicken! And the best thing was: They accidentally gave me a whole chicken instead of the half I had ordered and paid. I was already wondering how heavy it is on our way home :)
This time am going to prepare a Thai grilled chicken (Gai Yaang). It’s essential to use coriander root for the marinade/paste. Other ingredients vary, I was using lots of garlic, fish sauce, sugar, pepper, a pinch of salt and a piece of turmeric root.
Rub the chicken pieces with the paste and let them sit in the freezer for several hours. Then put them on the charcoal grill :) Or put them in the baking oven. That’s it. Enjoy with sweet chili sauce.
One of the best things actually are the refried beans. After soaking the beans overnight I cook them about one hour. In a pan I fried onions until brown (for more taste) adding some garlic, oregano and cumin. I started adding the beans with a spoon including the soaking water. This time I didn’t want to use an electric blender but mash the beans manually to have more texture.With a wooden hammer (usually used for flattening Schnitzel) I crushed the beans until I was satisfied with the texture.
Additional ingredients for the burritos are minced beef, some tomato salsa (tomato, red onions, coriander, chili) and cheddar cheese. I ate them with Guacamole (avocado, lime juice, coriander, scallions).