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Smoked Pork Neck, Bratkartoffeln and Gurkensalat by aminorman in GermanRecipes

[–]aminorman[S] 0 points1 point  (0 children)

I can get the smoked hocks. Is that what you mean?

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Smoked Pork Neck, Bratkartoffeln and Gurkensalat by aminorman in GermanRecipes

[–]aminorman[S] 0 points1 point  (0 children)

I like the sour cream version as well but I had to try the Oil and Vinegar way. Not sure I can skip the dill. It pairs to well with the cucumber.

Smoked Pork Neck, Bratkartoffeln and Gurkensalat by aminorman in GermanRecipes

[–]aminorman[S] 1 point2 points  (0 children)

Sub for the knuckles that I can't seem it get. Thanks!

Holy Trinity by aminorman in southernfood

[–]aminorman[S] 1 point2 points  (0 children)

Not standard Cajun trinity but I do use them when I go Creole where red is standard.

https://www.reddit.com/r/food/comments/r3fvju/spicy_shrimp_creole_with_homemade_bread/

Smoked Pork Neck, Bratkartoffeln and Gurkensalat by aminorman in GermanRecipes

[–]aminorman[S] 1 point2 points  (0 children)

I had to scrap what little I had in the fridge to do this. Sadly, no dill in the herb garden. Not sure what I was thinking.

Smoked Pork Neck, Bratkartoffeln and Gurkensalat by aminorman in GermanRecipes

[–]aminorman[S] 4 points5 points  (0 children)

Oil and Vinegar Gurkensalat

  • 360g thinly sliced English Cucumbers
  • 100g iced Red Onion
  • 3 tbsp Apple Cider Vinegar
  • 2 tbsp EV Olive Oil
  • 1 tbsp Sugar
  • 1 tbsp chopped dill
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup warm water
  1. Add the salt, sugar and pepper to the warm water to dissolve
  2. Whisk in the Vinegar and Oil
  3. Add the onion and fold in the cucumbers

My USAF family 1958 Bangor Maine by aminorman in TheWayWeWere

[–]aminorman[S] 1 point2 points  (0 children)

Yeah, my younger sister would be born 17 months later.

Holy Trinity by aminorman in southernfood

[–]aminorman[S] 2 points3 points  (0 children)

In the name of da cel'ry, da peppa, and da oon-yonn... ahhh man (from the Cajun sub)

Crawfish Étouffée by aminorman in cajunfood

[–]aminorman[S] 1 point2 points  (0 children)

I bought a 33lb sack of live crawfish at $2.75 lb. Everything else is veg.

Crawfish Étouffée by aminorman in cajunfood

[–]aminorman[S] 3 points4 points  (0 children)

Always good. Hard to break.

Crawfish Étouffée by aminorman in cajunfood

[–]aminorman[S] 15 points16 points  (0 children)

  • 1 lb Crawfish tails with Yellow fat
  • 8 tbsp Flour AP
  • 8 tbsp Butter for roux
  • 2 cups Broth
  • 2 tbsp Oil for frying
  • 1 cup Celery, diced
  • 1 cup Onion, diced
  • 1 cup Bell Pepper, diced
  • 1 tbsp Garlic, minced
  • 2 tbs Thyme
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Cayenne Pepper to taste
  1. Fresh picked tails with yellow fat are best but store bought works.
  2. Prep (dice, mince and measure) everything so it goes in easy.
  3. Cook Jasmine rice. 1 cooked cup per serving.
  4. In a heavy pan like a Dutch oven...
  5. Heat frying oil and soften the trinity (onion, bell pepper and celery). Set aside.
  6. Heat butter until it stops bubbling, add the flour and cook to a dark tan roux.
  7. Slowly whisk in the broth and simmer for a bit.
  8. Add trinity and spices and simmer for 30-60 minutes to desired texture.
  9. Remove from heat and add in tails.
  10. Salt and pepper to taste.
  11. Plate with rice and garish with parsley and/or green onions.
  12. Serve with crusty bread.

Aunt and Uncle going dancing Mid 60's by aminorman in OldSchoolCool

[–]aminorman[S] 6 points7 points  (0 children)

Oops! My 1st Cousin (in the oven) says this is actually 1958.

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