Linguini Meatballs


I’ve only cooked spaghetti/linguini with meatballs two or three times in the last 10 years. The dish doesn’t exist in Italian restaurants in Germany and I would be hard pressed to think of a can or jar of marinara sauce with meatballs you could buy here.

Instead, the poison of choice should you be camping and all you have is a can opener and a lighter would be ravioli in marinara sauce. The camping crowd loves it, as do students, little kids and other strange people ­čÖé

The ravioli are so soft you could use them as brains on Halloween and the mouthfeel is something to get used to. But I digress.

But, every once in a while I get a hankering for good old American meatballs with pasta. Tonight was such a night.

  • 1 pound of ground beef/ground pork half and half
  • 1 can of very good Italian tomato puree (like sauce, but without herbs)
  • 2 Tbsp of tomato paste
  • 1 glass of red wine
  • Salt, pepper
  • 2 Thai chilis, ground in a mortar and pestle
  • 1 onion finely chopped
  • 2 cloves of garlic
  • dried rosemary, thyme and oregano, about 1 heaping tsp everything counted
  • 1/2 cup of panko crumbs
  • 1 large egg

Combine the ground meat with all ingredients except the tomato sauce, the tomato paste and the wine. Use your hands to combine everything, but don’t overdo, otherwise the meatballs will become rubbery.

Slowly saute the meatballs in a saucepan until they have browned and are half done. Take them out and park them while you add the tomato paste to the hot pan and let it start to color. Add the wine and stir to get all the bits from the bottom of the pan. Add the tomato puree and a pinch of oregano, salt and pepper. If you want, add 2 tbsp of good olive oil. Put the meatballs back in the sauce, put a lid on the saucepan and reduce the heat to barely simmering.

Start the water for the pasta, adding 16 grams of salt (1/2 oz.), wait for it to boil and add the pasta. Cook until they are al dente, take out and put in a soup bowl immediately and follow it by adding meatballs and sauce. Top with parmesan cheese (the real stuff, not the grated stuff that smells like baby puke).

Enjoy. I did ­čÖé

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Enchilada Hack Cheddar


Heute war es wieder soweit: Es hatten sich fast unbemerkt Lebensmittel einer bestimmten Art angesammelt (Avocado, Fr├╝hlingszwiebel, Tomaten, Jalapeno, Limette,…), au├čerdem hatte ich letztes Wochenende beim Einkauf auch eine Packung Maistortillas mitgenommen. Die sind deshalb toll, weil man die angebrochene Packung in den Froster geben kann und die tiefgefrorenen Fladen innerhalb von 5 Minuten wieder aufgetaut sind.

Jedenfalls hatte ich auch noch ein halbes Pfund Rinderhack in der Tiefk├╝hltruhe, das ich prompt nach dem Ankommen daheim aufgetaut habe.

Beim teuren Russen gab es noch Koriandergr├╝n, Cheddar hatte ich vorher schon besorgt und Creme Fraiche hatte ich zuhause.

F├╝r die Salsa: Fr├╝hlingszwiebel, Tomaten, Jalapeno, Avocado, Limettensaft und Salz mischen.

F├╝r die Enchiladaf├╝llung: Hackfleisch, 1 El Cumin, 1 El Oregano gemischt, angebratene gr├╝ne Paprika, eine Handvoll Endiviensalat in Streifen.

Darauf den Cheddar reichlich geben und im Ofen stark ├╝berbacken. Dazu die Salsa anrichten und einen Klecks Creme Fraiche dazutun. Koriandergr├╝n dekorieren und servieren.

War mal wieder lecker!

 

enchilada-hack-salsa-cheddar-1

 

enchilada-hack-salsa-cheddar-2

 

enchilada-hack-salsa-cheddar-3

Beef tenderloin as a salad!


Every once in a while we get this hankering (hankering? Yes, hankering!) for raw or rare beef.
In this instance I had bought a beautiful piece of beef tenderloin weighing about 8 ounces or 240 grams.

All I did to it was to salt it with fleur de sel, pepper it, fry it quickly from all sides, and slice it as thinly as I could. The meat was draped over a bed of rocket salad, topped with fried brown mushrooms, and finished with a light vinaigrette.
Oh, I forgot one thing: Those little yellow slices are very hot german pepperoni and pack about as much heat as a fresh Serrano chili.
Hallelujah!