Saturday, November 12, 2016

lemon garlic shrimp marinade


1 lbs larger shrimp 12-15 count, peeled, raw


1/2 lemon, juiced
2 tsp cayenne pepper
1 tsp sugar
2 tsp garlic powder
1 tsp sal
1 tbsp miso
1/4 cup olive oil

mix all the ingredients,
add shrimp
marinade for 30 minutes

finish off on grill as kebab or in cast iron pan

Saturday, November 05, 2016

sherry peppercorn sauce

since years I'm struggling with making tasty light flavored sauces, which don't overpower my dishes. Time to try to write recipes down, which actually work

lets call it a simple peppercorn sauce

1/4 cup sherry
1 cup heavy whipping cream
1 qt beef stock
1 tbs flower
1 tbs butter
2 tbs pepper corns
some salt

combine butter and flower over medium heat to a roux
lets it sit for a couple of minutes
add hot stock
simmer and skim for 30 minutes
add whipping cream
add pepper corns
add salt
simmer another 30 minutes
stir in sherry

serve with steak.

This should cover 4-6 people

Saturday, October 08, 2016

Blackberry Mead

Over the last year and half we started to switch a bit over from beers, to making mead at our little house.

A simple, easy and flavor full mead.

Amount is ca 1 Gallon
primary fermentation: 6 months
secondary fermentation: 7-10 days.


3 lbs of orange blossom honey
dilute in warm water
transfer to a 1 gallon sanitized Fermenter
cool to room temperature
pitch yeast, recommended champagne or other high fermenting yeast
put the airlock on it and store in a dark cold place for like 6 months


move mead from primary to secondary fermentation, without disturbing the yeast
add 2 cups of frozen blackberries
put the airlock on and store in a dark cold place for up to 10 days, it might be necessary to push down the berries every day, if they float to the top of the Fermenter.

After secondary finishes, filter the mead and transfer to high pressure campaign bottles or store in a growler in the fridge.

estimated alcohol content, depending on the chosen honey ~20 by volume.

Monday, September 26, 2016

Miso Soup

still working on a good simple miso soup recipe

all ingredients scale

1 cup water
1/2 tsp bonito stock, granulated
1/2 tbs miso
1/8 cup chopped tofu
1/4 sheet nori
green onions, sliced

boil water
add tsp bonito stock, granulated
add miso
add nori, quartered
boil for 7 minutes
add tofu
add green oniones

Monday, September 05, 2016

considering writing a cookbook

So over the last couple of month I started to consider the idea of writing a cookbook and so I thought, lets keep this blog for an intermediate reference of recipes and write down combinations I come up with.

Tonight sous vide tilapia on a bed of arugula with homemade salsa


for the salsa:

bunch of different sweet tomato, think Roma, sun gold and heirlooms, 1/2lbs or so, diced
half a bunch of cilantro, minced
1/2 lime, squeezed
2-3 tbs of balsamic vinegar
2-3 tbs of olive oil
salt and pepper
1 small pomegranate, just the seeds
1/2 a red onion, diced

combined ingredients and let rest for 30-45 minutes

tilapia or other form of whitefish (think halibut, which should work better)
prepare sous vide to 135F
seal fish with a spring of thyme and some butter
cook for 20 minutes
salt and peper
sear in cast iron pan with some butter

serve over a bed of arugula, 2-3 cups worth

Monday, June 20, 2016

Breaking in our new Weber Genesis ep-330s

A couple of days ago we got a new Weber BBQ as a surprise 5th wedding anniversary gift and after assembly we needed to break it in with a couple of different dishes.

We started out with having a small backyard bbq with friends and grilling some delicious rare tuna steaks, which turned out wonderful, due to the 700F degree sear burner and followed it up with some tasty crabs, fresh from the California coast.

Mr. Crab, with his big meaty claws.
Mr. Crab surrounded by asparagus and his friends
dinner is served

Friday, June 10, 2016

Camping at Salt Point

Ever since buying Rocky the trailer, we wanted to go camping to some spots at the coast and take pictures there. Sadly half the time so far, the camera didn't work or I forgot it at home or I forgot the tripod or any other million things went wrong.

Anyway, now we finally managed to get away for a couple of days and head direction Salt Point using the route 1 North.

Which is a beautiful drive, but rather tedious with the jeep and trailer, coming in around 9000lbs and 32 Feet length ( roughly 10 meters) in comparison to the Porsche at less than 3000lbs, which we took to Point Arena (which is north of Salt Point) a while back.

beautiful curvy roads, steep cliffs and working breaks are a wonderful combination

And we went part of the trip off road, due to a navigational error, called trusting your GPS. Not something I would want todo under any circumstances ever... Needless to say, I was happy we didn't bend or break an axle and driving 4 miles, in about one hour time was a new record.

Since it was a bit colder up there, this pups finally got a chance to test their new traveling beds, it's amazing what you need to bring these days for a successful camping trip, to ensure everybody is comfortable.

could I have a blanket please?

usual slightly depressing north coast weather up here
really regretting that I sold my macro lens about right now again

Friday, February 05, 2016

Recap of the first Month of 2016

After a short trip to San Diego, for work related reason, we decided to take advantage of the beautiful weather in Tahoe right and test the jeeps offroad/snow performance.

After all since selling the Pathfinder we did not have any chance to go off-roading anymore and the Jeep is not really made for it, since it just a has an all wheel drive and is sadly no real 4x4.


there must be some snow squirrels

After our return we also attempted to make a classic dish, called beef wellington and do everything from scratch. Which I would have never tried, if I had known that Puff Pastry, is the translation for Blaetterteig.

odd to have no real sides, since the main side is integrated into the dish

came out absolutely perfect and couldn't have hope for a better grade