The Cantina Cuisine – food talk, recipes and more

Recipe for
Hoth Pot



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


Mettwurst/Mettendchen sausage


Pinkel sausage


Kassler (tenderloin cut)


Preparation

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


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.


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.




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.




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


So enjoy your meal!




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

 

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?

 

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.

 

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!

 

Absolutely

 

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...

 

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.



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…