March 2009

Shrimp with Brussels Sprouts

Shrimp with Brussels Sprouts (click to enlarge)

Shrimp with Brussels Sprouts (click to enlarge)

I can’t believe almost 2 month past since I posted anything. It’s not like we didn’t eat anything during this time.

Here is a simple quick one.

Vegetables: Brussels Sprouts where still in season so I steamed some and added some cut carrots.

Sauce: Melt some butter, add some flour and saute until lightly brown. Add some chicken stock and Sigo cheese. Season with salt and pepper.

Shrimp: Simply grilled with salt and pepper.

Shrimp with Brussels Sprouts (click to enlarge)

Shrimp with Brussels Sprouts (click to enlarge)

Shrimp with Asparagus

Shrimp with Asparagus

Shrimp with Asparagus (click picture to enlarge)

The local supermarket had these nice, big shrimp on sale for a very good price, so I couldn’t resist. So there will be some more shrimp posts coming… :)

Shrimp: First I made a sauce: Saute some onion until soft, then add some sun dried tomatoes, half a cup of cream (you can use milk if you want it a little lighter) and some salt & pepper. Let the sauce simmer for a while and then run it through a blender. Put the blended sauce back into the pot and add the shrimp. Cook until the shrimp is done, depending on size this will be around 5 minutes.

Asparagus: I used green asparagus and peeled the bottom part of the stems a little so they won’t be too tough. I simply grilled them.

Slow Pork

Slow Cooked Pork (click picture to enlarge)

Slow Cooked Pork (click picture to enlarge)

After enjoying some ribs for dinner at a restaurant I wanted to do something similar at home.

Pork: I bought some boneless country style ribs for this. I put the meat in the slow cooker, poured half a bottle of BBQ sauce (I think it was Bull’s Eye, but any will work) over it and adjusted the taste with some Sriracha (Thai hot sauce). I set the slow cooker to low and let it sit for 8 hours. At the end I opened the lid and let it cook for another half hour on high while frequently stirring. The last step is to dry the mixture out a little.

I made more than we would eat in one meal. We had this with stir fried vegetables, then with some salad and some left over even with just a slice of whole wheat bread. It would also be good with just some dinner rolls.

Sausage (Knackwurst) with Kale

Knackwurst with Kale (click picture to enlarge)

Knackwurst with Kale (click picture to enlarge)

This meal is inspired by the delicious “Gr√ľnkohl mit Bregenwurst” meal I had in Germany years ago.

Kale: Strip the leaves of the stalks and wash them well. Chop them up and set aside. Cut up some bacon into small pieces and fry them for 3 minutes, add some finely chopped onions and fry for another 5 minutes until the onions are slightly brown. Now mix in a table spoon of oat meal for thickening. After a little stirring add the kale. Cover the pot and let the mixture simmer for about 20 minutes, occasionally stir.
I do all the steps in my favorite Le Creuset pot.

Sausage: I used some very tasty Knackwurst from a local European butcher store where they make these here in town. For this meal I boiled the sausage for about 10 minutes.

Some hot mustard goes well with this meal, we found some very strong Russian mustard in a little delicatessen store.