Moin ...
ja ich bin schon in der Küche...
Erst einmal was für die Kehle, was Flüssiges
My Darling Amadeus Rose_MyDarlingAmadeus_0106ec20-d199-4ae6-a774-a890f1e983e0.jpg
Ingredients 1 servings
1 ounce pisco
1 ounce Ancho Reyes chile liqueur
1 ounce simple syrup
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1 ounce fresh egg whites*
1 dropper habanero tincture
Instructions
Add all ingredients to the cocktail shaker. Add ice and strain using both a Hawthorne strainer and a fine mesh strainer. A single strain would just be a standard straining technique, using just a Hawthorne strainer or the top of a Boston shaker. But this drink is delicate, so the fine mesh strainer weeds out the little ice chunks, leaving it silky smooth and clean.
*For the egg white, use fresh, preferably locally sourced farm eggs. Crack two eggs and separate the whites from the yolks. (Pro tip: Use the yolks to make some pasta!) I usually use a squeeze bottle to store them for use, as that way, you can accurately measure 1 ounce when you’re using them for drink recipes. Date/label and store in the refrigerator for up to four days. The fresher the better!
Oxtail Soup MuenchJoe_OxtailSoup_362aa9d0-1e16-4fb9-a369-363281637467.jpg
Ingredients
Serves 10 plus 1 Gallon of Leftovers
Oxtails:
5 pounds oxtails, trimmed and cut into 2-inch thick pieces
2 carrots, peeled, cut into 2-inch pieces
2 onions, peeled, cut into 2-inch pieces
2 stalks of celery, cut into 2-inch pieces
2-3 bay leaves
2 thyme sprigs
1 tablespoon black peppercorns
2 tablespoon kosher salt
Water
Oxtail Soup:
5 pounds oxtails, cooked
1/3 pound butter
3-4 carrots, peeled, diced medium
2 medium onions, diced medium
3-4 ribs celery, diced medium
10 cloves garlic, sliced
20 grinds black pepper
2-3 thyme sprigs, fresh
3-4 bay leaves
3/4 cup all-purpose flour
1 tablespoon kosher salt
32-ounce V8 vegetable juice
2 tablespoons tomato paste
2 cups dry red wine
1 tablespoon hot sauce, (not Tabasco)
1 1/2 gallons oxtail broth
2 cups beef broth, strong
1/4 cup parsley, chopped
1 pound alphabet pasta, cooked
Kosher salt to taste
Freshly ground black pepper to taste
Bread and butter
Instructions
Oxtails
Sanitation Instructions:
Wash, rinse and sanitize all equipment and utensils before and after use. Wash hands before handling food, after handling raw foods and after any interruption that may contaminate hands. Return all ingredients to refrigerated storage if preparation is interrupted. Verify and record final cooking and hot-holding temperatures using a clean and sanitized thermometer.
Cooking Procedure:
Place the oxtails in a large soup pot and cover them with water. Place on medium-high heat and bring to a simmer. Do not boil. Remove from the heat, remove the oxtails and drain the water and discard it. This will get rid of the impurities. Return the oxtails to the pot, adding the other ingredients and cover with water to twice the height of the ingredients. Bring to a simmer, loosely cover the pot and simmer for 1 1/2 hours or until tender but not falling off the bone. Remove the oxtails and cool to room temperature. Strain the cooking liquid into a container and discard the vegetables and aromatics. Reserve the cooking liquid.
Oxtail Soup
Cooking Procedure:
Melt the butter in the pot. Add in the mirepoix (carrots, onions, celery). Sweat until soft, about 10 minutes. Add in the garlic and sweat for five more minutes. Add the thyme, spices and flour to the pot. Cook, stirring from time to time for five minutes to cook the flour. Add in the salt.
Add in the vegetable juice, tomato paste, red wine, hot sauce, oxtail broth and beef broth. Add in the cooked oxtails. Bring to a simmer for 30-40 minutes.
Add in the parsley and taste for seasoning. Allow the soup to simmer for five minutes. Serve with the pasta on the side and add it to each bowl when served. Enjoy with good bread and lots of butter!
Caramel Custards LeonGreg_CaramelPotdeCreme_e0e2d45e-a1e9-490c-85e5-16821d3be4d9.jpg
Ingredients
12 servings
1 1/2 cups sugar
4 tablespoons cold water
4 tablespoons warm water
2 cups whole milk
2 cups heavy cream
4 large eggs
4 large egg yolks
2/3 cup sugar
Instructions
Place the 1 1/2 cups of sugar in a heavy saucepan with the 4 tablespoons of cold water and place on medium-high heat. We want to cook the sugar until it reaches a deep amber color. Remove from the heat and add the 4 tablespoons of warm water, being extra careful, as the caramel will splatter. Return to a low flame and keep warm.
In a large saucepan, combine the cream and milk, and scald. Once small bubbles start to appear around the edges, slowly pour in the caramel little by little. Note that the cream/milk mixture will bubble and want to overflow the saucepan.
In a bowl, whisk the eggs, the egg yolks and the remaining 2/3 cup of sugar until combined. Then, slowly whisk in the cream/caramel mixture. Pass through a fine mesh strainer.
In a shallow baking pan, arrange your 12 ramekins, and fill each 3/4 of the way. Fill the pan with hot water until it comes up halfway to the ramekins.
Bake in a 300-degree oven for about 40 minutes until the custard is set but not firm. Remove from the oven and let cool in the refrigerator for at least two hours.
