Cobblestone Cooking Music vol VIII – Schweinshaxe On The Grill

“Bless you!” At least, that’s what I can hear my not-so-much-German-speaking daughter say to me if I say “schweinshaxe”! Leg or shank, if you will, of pork is what it is – and if you really want it well made, go to Bayern in Germany. They have perfected the art.

  • Santana feat. Michelle Branch, The Game Of Love

Not that I booked tickets. Rather, I got out the knife and scored the skin (hide? whatever) in a cube pattern and rubbed salt, pepper, mustard powder and thyme in there and placed the shank in an aluminimum BBQ tray. Next to the grill, beer was poured in and a bay leaf added. Alu foil cover, into the BBQ with it.

2014-10-12 15.52.00

On the kitchen table while the grill monitoring is being added. Benefit of the iGrill: one probe for the meat, one for the grill. Plus, of course, remote monitoring 🙂

  • Melissa Etheridge, I Can Wait

Which is good, because it needs to sit out there for a few hours… Towards the end, it’ll come out of the packaging and get some more heat to make it crispy on the outside, at least that’s the plan…

  • Kate Bush, Babushka

Coleslaw: Finely slice cabbage, coursely grate carrots. Put in a fridge/freezer bag and add a marinade of apple cider vinegar, honey, Dijon mustard, celery salt, cumin, pepper and a bit of sugar. Close the bag, but leaving it “inflated” so that there is room for the vegetables to move around. Put it in the fridge for an hour’s time, giving it a shake once in a while.

  • Kylie Minogue, Where The Wild Roses Grow (Abbey Road Sessions)

Drain the marinade off (otherwise, the coleslaw becomes too sour). Make a dressing of Coleman’s or Hellman’s mayonnaise and creme fraiche in equal parts, salt, pepper and sugar to taste. Mix the vegetables and the dressing just before serving.

  • Electric Lady Lab, Touch Me

2014-10-12 17.41.54Potatoes: Chose to do what in Denmark at least is known as Hasselback potatoes. Peel potatoes, and thinly slice them, but not all the way through! Easiest done if you have a wee thing with a slight trough/recess to put the potato in so that the knife is held back. See photo for such a thingumyjig.

Put oil or melted butter over, season with salt and pepper and top with finely smashed dry breadcrumbs (“rasp” is a very known Danish thing that seems to have no similar word in English…). Bake in the grill (or oven for that matter as you would with baked potatoes, maybe only slightly shorter).

  • Pointer Sisters, Fire (appropriate with all the grilling going on? 😉 )

Serve with beer – we took a walk this afternoon and “happened” to pass by our local brewpub where we got a refill for a growler of Rye IPA. Should work well, I think!

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1 Response to Cobblestone Cooking Music vol VIII – Schweinshaxe On The Grill

  1. Pingback: Cobblestone Cooking Music vol VIII – Schweinshaxe On The Grill … » - News aus dem Web

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