Recipe: Sausage Stangerl

Inspired by my friend Jens, who loves hotdogs with danish sauce, I recently made a lazy recipe where little Sophie could help me cooking.

First I made a dough after my Semmel bread recipe  than we took small pieces of the dough, about 100 grams each and flattened them on the board. To finish the roll we took a Frankfurter (Wiener) Sausage and rolled it up.

before we put the rolls in the 210C hot oven for 17 Minutes we brushed a lot of water on it and some of the sea salt we had home.

Its a yummy snack, before you serve it you can cut it open to add mayonnaise or ketchup.

Where do I store my recipes.

I was recently asked where I do story my recipes, and until now I stored them on my laptop (links to my blog posts) Google Drive and on my Android.
This will change shortly, since i received last week the proof printed copy of my new cookbook !

A few more little changes and finally the first batch of books can be ordered, and the book release planned. For my readers of this blog, of course I will post a link to Amazon where you can order a printed copy if you like.

Market Review: the tendest spare ribs

Friday is Market day in Clonakilty and I love nothing more when the weather is dry to go to the market before I start work.
Its my weekly ritual and my weekend just isn't the same if I hadn't a chance to go to get some fresh produce from the area.
Fish, Vegetables, a Smoothie, so many things on offer and the life music that cheers me up and i like the flair, which reminds me on being on holiday somewhere South of Europe.

A important stop for me is at Piers stand, the Asian Junction. Piers lived for many years in South East Asia and brought back all kinds of flavors from his travels. My favorite are his Asian Style Spare ribs and the Dim Sum. One day a week I do not prepare my lunch for work, I get it fresh from the market, mostly from the Asian Junction Stand.
Its a well invested 5 Euros, and if you happen to come at the wrong time you might have to queue up since many people go for his curries around lunch time.
But its a good kind of queuing and usually you don't wait longer than 5 minutes, having a chat with fellow foodies, or learn about the cooking techniques Piers likes to share with his clients.

Its my highlight of the week you should make it yours.

Decorating the easy way

On Amazon I found this children's room makeover kit which is easy to handle. Its basically a huge size sticker set with different themes you can choose from.

I went for the farm style stickers. This way Sophie can learn how to count the animals and its good for her imagination. Living on the country side I thought that's the best idea.

We had lots of fun decorating the walls, and if you don't like it anymore you can easily peel them off again.

Drink: Bloody Molly

I do not know what I was thinking last night, trying that Bloody Molly recipe, Jameson, Tomato juice on Ice with a drop of Tabasco and a pinch of salt & pepper.

Its a disgrace using Whiskey like that, and it just doesn't taste right. Its a interesting thing to try, but i think i leave it with that one off trying, there is for sure better cocktail recipes out there Jameson is worth it to use it in it.
I like my Whiskey on a drop of Ice, that's it...  Bloody Mary GO - Bloody Molly NOGO
Slaitne

Bloody Mary

What is it about a Bloody Mary I like so much, especially when I fly ?
And who came up with that name anyway,
Bloody Mary, why not Susan or Debby ?

I think its in the tomato juice, since vodka doesn't really taste like much, also i like spicy so that gives me a extra kick.
While researching on a good recipe for a Bloody Mary, i actually found a Irish version of it I am going to try tonight.
Bloody Molly. And here is the answer to my question raised earlier, there are many Bloody drinks out there, Bloody Greg, Maureen and Molly...

I think I give Bloody Molly a try tonight, replacing the vodka with Irish Whiskey. Bloody Maureen sounds Bloody awful to me, replacing the Vodka with Guinness, that cant be good...

What is your favorite version of Bloody Mary, want to share your recipe, please use the comments.
Cheers (Slainte)

Review: US Special - Atlantas Fat Matt's Rib Shack

Checkout my Post for the West Cork Times

Summer time is travel time, so here some inside tips from me, where you get great food while on the road. I recently had the pleasure to be in the US for work, and where there is business, there is time for pleasure, at least a bit.

In Atlanta my friend Marco recommended a special place where they have the best Ribs and Chicken on the East Coast.
Fat Matt's Rib Shack.

The queue at the entry on a Saturday afternoon shows that there is something special inside. Blues Music accompanies by Spare ribs in a secret sauce with chicken, that's the main "fast" food which is served here. It was worth the 20 minutes waiting until we could place the order. Not just locals, also tourist find their way to this food outlet which is famous in the area for their great Ribs.

 The staff is very friendly, and the ribs are to die for, especially if you feel like dying yourself since the last Friday night was too long and you had one too much.

I quickly recovered after the first bite into the ribs. My friend wanted me also to try their rum beans, but we forgot to order them. No problem, the lovely lady cleaning the tables outside got us a bowl, on the house.
Rum beans, it is a unusual but good taste to combine those two flavours.

More than 200 reviews on TripAdvisor rating this place #19 of 1742 restaurants in Atlanta cant be wrong.
Checkout their website for directions and the Music program,
I definitely will be back there on my next trip, than i will attempt to eat a full rack of ribs, they taste just heavenly...

Recipe: Caramel Cream a la Hugo

Hugo is my friend in the US, a real New Yorker, with an Argentinian touch. On my last trip to the US he served me together with a cake a lovely caramel cream.
The texture and taste was so nice, I didn't dare to ask for the recipe since I thought that must be really complicated to make.

I than learned, that it is actually so simple to make, I was falling in love with that recipe;

Take a can of condensed milk
Place can in a bain Marie (hot water bath) for approx 4 hours.

Make sure its not to hot otherwise the can might explode and you have a huge sticky mess in your kitchen.

That's it, the condensed milk turns into that lovely caramelized cream. It goes great with cake, ice cream, etc...

sooo yummi ! Thanks hugo for sharing that recipe ! Its now a family favorite !

Back again - Restaurant Review the Adrift in Clonakilty

Read on my Blog at the westcorktimes my latest review about a local restaurant, next up to come some tips when you travel and recipes I just recently learned.

Bloging Break - Week 2

Bloging Break Week two...
how about a soup or so ?
http://clonlin.blogspot.ie/2012/03/recipe-semolina-dumpling-soup.html