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Season Three

Episode 36: Haus Treuburg

RED AND WHITE COLE SLAW

SMOKEY PLUM SAUCE

SWINE FELLOWS TEXAS WET SAUCE

THE DEFINITIVE SOUTH WESTERN BARBECUE SAUCE

Wild Garlic Soup

FLAMMKUCHEN


RED AND WHITE COLE SLAW

1 ½ lb green cabbage, finely sliced (750 grams)
1 lb red cabbage, finely sliced (500 grams)
6 green onions, chopped
2 red and green peppers, diced
4 medium carrots, grated
3 Granny Smith apples, cored and diced
1 ½ cups mayonnaise (375 milliliters)
1 ½ cups sour cream (375 milliliters)
2 tablespoon red wine vinegar (25 milliliters)
2 tablespoon maple syrup (25 milliliters)
1 tablespoon Dijon mustard (15 milliliters)
1 tablespoon vegetable oil (15 milliliters)
1 tablespoon caraway seeds (15 milliliters)
1 tablespoon lemon juice (15 milliliters)
Salt and pepper to taste

Ease of Preparation is easy

Combine cabbages, green onions, peppers, carrots and apples in a large mixing bowl.

Remaining ingredients (except salt and pepper). Mix dressing into cabbage mixture, season and refrigerate.

Makes 8 cups.


SMOKEY PLUM SAUCE

2 dried chipotle chilies
1 cup water (250 milliliters)
1 tablespoon vegetable oil (15 milliliters)
2 strips bacon, finely chopped
6 ripe black plums, pitted and chopped
3 tablespoon soy sauce (45 milliliters)
3 tablespoon plum sauce (45 milliliters)
2 tablespoon brown sugar (25 milliliters)
1 tablespoon grated ginger (15 milliliters)
1 tablespoon chopped garlic (15 milliliters)
1 tablespoon rice vinegar (15 milliliters)
1 tablespoon lemon juice (15 milliliters)

Ease of preparation is easy

Soak chilies in water until soft. Drain and reserve water. Chop chilies finely.

In a heavy saucepan, heat oil over medium high heat; sauté bacon for a minute. Add ginger and garlic; sauté for a further minute. Add all other ingredients. Bring to a boil and reduce heat to a simmer. Continue cooking for a further 15 minutes, or until plums become soft.

This makes an excellent chutney for roast pork, other meats, and for sandwiches. For an interesting basing sauce for ribs, transfer sauce to a food processor and blend to a paste. If sauce is too thick, add some of the reserved soaking water, or plain water if sauce is already spicy enough. Makes 1½ cups of sauce.

Use as a regular basting sauce for ribs,


SWINE FELLOWS TEXAS WET SAUCE

1 teaspoon cayenne pepper
1 teaspoon oregano, dried
1 teaspoon cumin
1 teaspoon salt
1/8 pound butter
2 cloves garlic, crushed
1 large onion, diced
1/4 cup worcestershire sauce
1/4 cup steak sauce
2 cups ketchup
1/4 cup white vinegar
3 tablespoons sugar
1 lemon, squeezed

Preparation time is 40 minutes

Ease of preparation is easy

In a small bowl blend all the spices together. In a medium sized pan melt butter, add garlic and onions, saute until onions are transparent. Add worcestershire sauce, steak sauce, ketchup, vinegar, sugar and lemon juice. Cook until blended; Add dry


THE DEFINITIVE SOUTH WESTERN BARBECUE SAUCE

½ cup dark brown sugar (125 milliliters)
½ cup cider vinegar (125 milliliters)
1/4 cup water (50 milliliters)
1/4 cup honey (50 milliliters)
3 tablespoon molasses( 45 milliliters)
2 tablespoon Worcestershire sauce (25 milliliters)
2 tablespoon yellow mustard (25 milliliters)
1 tablespoon liquid smoke (15 milliliters)
1 tablespoon chili powder (15 milliliters)
2 teaspoon ground ginger (10 milliliters)
2 teaspoon ground black pepper (10 milliliters)
2 teaspoon garlic salt (10 milliliters)
1 teaspoon cayenne pepper (5 milliliters)
1 teaspoon ground allspice (5 milliliters)
4 cup tomato ketchup (1 liter)

Heat all ingredients, except ketchup, in a saucepan over medium heat until sugar is dissolved. Add ketchup, and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Stir frequently to avoid burning sauce. Beware, sauce tends to splatter. Allow to cool. Place in refrigerator in airtight containers. Will keep refrigerated for at least a month.

Makes 4 cups.


Wild Garlic Soup

6 Potatoes; chopped
3onions, chopped
Dried Ramsons ( wild Garlic or Bear Garlic)
Vegetable stock
Butter (100 grams )
Eggs
Tabasco
Cream
Cognac

Preparation time is 20 minutes

Ease of preparation is moderate

Heat the butter in a pot. Add chopped onions and cook them, while stirring gently. Add Ramsons, then the chopped potatoes. Add vegetable stock and let cook until the potaotoes are soft. Let it cool off and blend it. Before serving, add egg yolk, tabasco, salt if necessary, pepper, a dash of cream and cognac, stir thoroughly and heat up.


FLAMMKUCHEN

white bread dough (400 grams)
1 package mushrooms; (227 grams)
3 onions, sliced
butter (50 grams)
whipping cream (200 millilitres)
salt
pepper
nutmeg

Preparation time is 45 minutes

Ease of preparation is moderate

Preheat oven to 180- degrees Fahrenheit Heat butter in a frying pan. Slice mushrooms and onions. Add onions and fry for 1 minute, add mushrooms, stir and cook them for a minute, add cream and spices. Cook until the cream is boiling. Turn off the heat, but leave the pan on the burner. Spread the dough on a greased cookie sheet. Pour the mixture of mushrooms etc. on the dough, spread it and bake it for around 10 minutes in a preheated oven.