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The Cantina Cuisine – food talk, recipes and more

Discussion in 'Random Discussion' started by Star Dude, Sep 16, 2016.

  1. Star Dude

    Star Dude Jedi General

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    Recipe for
    Hoth Pot

    Kale_00.jpg

    This one originates from a region on Hoth, were hearty meals are welcome and help to get through those freezing temperatures. In the original version, the lichen that grows in the ice caves under the snowy surface of that planet was used and that also feed the wild Tauntauns.

    Also, sausages and cured meat from those beasts of burden was used, in addition to whatever Nerf or Moof chunks could be found in the pantry.

    If you’re not able to get your hands on these ingredients, use a local replacement like those below. Note that the dish around here is called ‘Grünkohl’, while in other regions the same thing is called ‘Braunkohl’ (that’s green vs, brown Kale, but it’s the same veggie), see: https://en.wikipedia.org/wiki/Kale and https://en.wikipedia.org/wiki/Grünkohlessen

    Note that the kale needs at least to be frozen over once on the field before harvesting to be able to develop a certain taste and sugar concentration in the leaves. So it’s a classical winter dish.


    Ingredients (for 4-6)
    • 1.5 kg (3 lbs.) kale (I’ll go for the pre-frozen and packed one, but you can use fresh one as well. But NEVER out of a jar!)
    • 3 large onions
    • 5 tbsp goose lard
    • short of 0.5 l (14 oz.) stock (preferably beef)
    • some dashes allspice/pimento
    • 3 tsp. mustard
    • 2-4 tsp. BROWN sugar
    • some dashed of Nutmeg
    • salt & pepper to taste
    Meat, depending on what you get and like, and how many you have to feed, e.g.
    • 1 Mettendchen per person (that’s a strongly flavored smoked sausage from raw minced pork)
    • 5 - 6 Pinkel (a smoked Kaszanka suasage)
    • 1/2 cut of Kassler per person (a salted (cured) and slightly smoked cut of pork)
    • 3 – 6 small Bregenwurst (guess what, smoked pork - see link below)
    • or 1 Kohlwurst (again a smoked pork sausage)
    • alternative smoked pork belly etc.
    frosted kale
    Kale_01.jpg

    Mettwurst/Mettendchen sausage
    Mettendchen.jpg

    Pinkel sausage
    Pinkel.jpg

    Kassler (tenderloin cut)
    Kassler.jpg

    Preparation

    Dice the onions and heat a large pot, let the lard melt in it and add the onions, stir until soft.
    Kale_02.jpg

    Enter the (still frozen) kale, add ¾ of the broth. Season with allspice, nutmeg, sugar and mustard. You can add salt, but be careful with the amount as the broth might be already salted.
    Kale_03.jpg

    Now for the none-vegetarian ingredients: If you got Pinkel, take 1-2 of those sausages and peel. Cut the filling in rough pieces and add to the kale.
    Kale_04.jpg

    Kale_05.jpg

    All other smoked sausage variants, nick with a fork all around so the juices and fat and leak into the kale, as well as any smoked pork belly.

    Let it simmer on slow heat for about 1.5 – 2 hours, stir occasionally but beware not to break the sausages in the process. If it in danger of burning, add the rest of the broth.

    Then taste and season to your liking. More sugar, mustard or salt? Note that this dish actually tastes better on the second day when re-heated.

    If you use Kassler meat, it can become very dry and tough. Just add it about half an hour before finish to get it to a decent temperature and cooked.

    Remove the meat before serving and put onto an extra, pre-heated plate so everybody can pick what he/she likes.
    Kale_07.jpg

    Kale_06.jpg

    Side Orders
    Traditionally potatoes in one of these forms:
    • German fries with onions (most classic)
    • small ones cooked and caramelized in the pan
    • Plainly cooked (with 1-2 tsp. caraway seeds in the cooking water)
    German fries
    GermanFries.jpg

    So enjoy your meal!

    Kale_08.jpg


    Drinking
    What can I say: A beer is perfect, and some take a Schnaps or two with it also.

    Refer also to:
    https://en.wikipedia.org/wiki/Mettwurst
    https://en.wikipedia.org/wiki/Pinkel
    https://en.wikipedia.org/wiki/Kassler
    https://en.wikipedia.org/wiki/Bregenwurst
    https://en.wikipedia.org/wiki/Kohlwurst
    https://en.wikipedia.org/wiki/German_fries
     
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  2. Maximus

    Maximus Jedi General

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    omg that looks good @Star Dude !

    not sure why you gave us the recipe though... we're all coming to your place for dinner! :D
     
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  3. Star Dude

    Star Dude Jedi General

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    Think again about it – as I now gave away my location in another thread it might be the PLAN (right @Ammianus Marcellinus?).

    Everything that has transpired has done so according to my design. Your friends, up there on the distributor road from the Netherlands, are walking into a trap, as are your rebel friends going by train. It was I who allowed the alliance to know the location of my dining room. It is quite safe from your pitiful little tummies. An entire legion of my best dishes await them. Oh, I'm afraid the main course will be quite operational when your friends arrive!

    Edit: Hey @The Hud, are you now coming over for Dinner or what?
     
    #423 Star Dude, Feb 13, 2018
    Last edited: Feb 13, 2018
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  4. Maximus

    Maximus Jedi General

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    wow.. i could actually hear Sheev's voice when i read that, and it scared me a little lol :oops:
     
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  5. Ammianus Marcellinus

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    Well it is a direct connection by train, which is always convenient. :p Hoth Pot looks remarkably German. I love it. Didn't know you live that close by. Last friday I was in Kalkriese with students.
     
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  6. TheBBP

    TheBBP Jedi Commander

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    Tonight I took a crack at making my own Teriyaki sauce. Every time I get close to doing this I end up buying a jar because I hate working with ginger. Anyways, the recipe I used for the sauce is this one:

    http://www.geniuskitchen.com/recipe/restaurant-teriyaki-sauce-133751#activity-feedsoy sauce
    • 1⁄4 cup cold water


      • Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
      • Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
      • Heat until sauce thickens to desired thickness.
      • Add water to thin if you over-thick it.
    In doing this I found that I could add sweetness or spicy to it as I wanted, so next time I am going to experiment with some heat. I had a salad with cucumber and radish with thousand island with it.

    My plating still needs ALL THE WORK.

    20180213_163911[1].jpg


    Forgot to add that I made a batch of the sauce and sliced up a good steak to pour over to marinade overnight. It was good.



    --- Double Post Merged, Feb 14, 2018, Original Post Date: Feb 14, 2018 ---
    What a ridiculously amazing-looking feast that is. Well done.
     
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  7. Star Dude

    Star Dude Jedi General

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    Ah, Asian cuisine – what a delight! Thanks for sharing my friend. I like ginger! And I never made such a sauce on my own.

    Edit: BROWN sugar is always the key to success to which @DarthSnow and @GingerByte would agree.
     
    #427 Star Dude, Feb 14, 2018
    Last edited: Feb 14, 2018
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  8. TheBBP

    TheBBP Jedi Commander

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    The reason that I hate working with ginger is because it seems to be a very small window for my tastes where which it works. I would like to toy with this sauce a bit and add more brown sugar and also some Sriracha to make it a bit more sweet/hot.
     
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  9. Star Dude

    Star Dude Jedi General

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    One could try what happens if you add ½ cup of mirin or ¼ cup mirin and sake each. And maybe fresh grounded garlic instead of dried powder. And what about sesame oil? The variations are endless it seems!
     
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  10. The3Highlander

    The3Highlander Rebelscum

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    Interessting my recepie is a bit different:

    • 2 Tablespoons of Mirini (rice wine)
    • 4 Tablespoones of maple syrup
    • 4 Tablespoons of soy sauce
    • 4cm of ginger (finely sliced)
    • 4 garlic cloves (finely sliced)
    Mix everything and then you have it, let meat or fish marinate for about 2 hours.
    (If marinating fish add some lime juice)
     
    #430 The3Highlander, Feb 14, 2018
    Last edited: Feb 14, 2018
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  11. The3Highlander

    The3Highlander Rebelscum

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    Anybody interessted in recepies for nerfherder pie or blue milk cheese balls?
     
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  12. Star Dude

    Star Dude Jedi General

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    Absolutely
     
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  13. The3Highlander

    The3Highlander Rebelscum

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    The Nerf herder Pie

    Ingredients:

    • Olive oil, for frying
    • 1.2kg of minced Nerf (other meat will do too)
    • 3 garlic cloves, finely chopped)
    • 1 onion, diced
    • 2 leeks, trimmed, halved lengthways and finely sliced
    • 2 tbsp of Tabasco
    • 1 tbsp of tomato purée
    • 100ml of red wine (does not need to be from Alderaan)
    • 250ml of chicken stock
    • some rosemary leaves
    • 1kg of mashed potatoes
    • optional cheese for topping
    So lets do it:
    1. Preheat oven to 180°C.
      Meanwhile fry your minced meat in some olive oil (do it in batches) and season each batch. Once all the meat is fried put it back in the pan with the garlic for about 2 minutes.
      Transfer the meat to a plate.
    2. With some more oil cook the onions and leek over medium heat (about 5 to 7 minutes) until softened.
      Add Tabasco and tomato purée.
    3. Put the minced meat back in the pan sit well and add the wine and chicken stock.
      Bring to a boil, add the rosemary.
      Reduce to a simmer and let it cook for about 10 minutes.
    4. Put the mince mixture into a oven safe dish and top with mashed potatoes.
      Sprinkle the cheese over it.
    5. Bake for about 15 to 20 minutes.
      If you topped it with cheese use top heat or grill function of the oven to make the cheese gold brown.
    And there you go a dish worthy of a Corillian scoundrel
     
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  14. cawatrooper

    cawatrooper Jedi Commander

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    That's good, because that stuff can run expensive. Aged 40 years, minimum. :p
     
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  15. Maximus

    Maximus Jedi General

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    we all know that @PrincessLeiaCB3 has hoarded all the "good stuff"... those bottles don't come cheep! :D

    although.. she might donate a bottle for a recipe that good ;)
     
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  16. The3Highlander

    The3Highlander Rebelscum

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    Indeed:)
    --- Double Post Merged, Feb 14, 2018, Original Post Date: Feb 14, 2018 ---
    I will post the recipe of the blue milk cheese balls on later date translating them is not that easy.
     
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  17. PrincessLeiaCB3

    PrincessLeiaCB3 The Princess that was Promised
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    LOL in my defense, several crime lords had tried to woo me with their own exclusive last bottle of Alderaanian wine. But sure, if you want a good wine, there's no better than Alderaanian!
     
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  18. Lord Phanatic

    Lord Phanatic WampA - TIE Squadron Elite
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  19. Star Dude

    Star Dude Jedi General

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    Thanks for sharing, it’s really a very good recipe for home cooking and a well filled tummy! In addition, this one of those recipes with lots of options for modifications if you want to make use of leftovers from fridge.

    E.g. add diced carrots to the meat mix/ and or celery root. As the meat mix is close to a good ragout Bolognese style, everything from that direction should work. Like diced, crispy bacon, or lay some stripes on top of the mashed potatoes before putting it into the oven.

    Damn, still an hour to go for dinner... :confused:
     
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  20. Star Dude

    Star Dude Jedi General

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    Hey @RockyRoadHux!

    Actually, I wanted to come back to this topic a bit earlier as now the weekend had come and is gone already, but I wanted to still update you on Thursday evenings dinner. So it was little Calamari, fried same as the eggplant and zucchini both topped with grated feta, Tamaras fish roe creme and salads at the sides.

    calamari_messes.jpg

    You mentioning those Spring rolls reminded me that I have to prepare a retrospective on the last time in Saigon when I was invited to a Spring- and Summer role event. I will prepare something…
     
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