Travelog for: Fred The Pot

Hi, folks !

My name is Fred and I am a tiny dutch oven. Due to my size I am often used as a "cooking toy" to try out recipes like stews, hotpots and other kinds of mouth-watering dishes. I am keen on showing you various dishes served in different countries and regions all around the world.

Let's get started !

P.s.: Please note that I will get damaged when you try to clean me in a dishwasher. Hot water and a scrubber is sufficient. Further details referring to dutch ovens can be found here: Dutch Oven Wiki

Mission #001: Piled Pork ("Schichtfleisch" in german)

Recipe:

500 gr pork neck, 200 gr bacon, 3 onions, 100 gr mold cheese (optional) and magic dust (recipe see below)

Original (german only, sorry)

Magic Dust Recipe

Fred is on its way to the next mission.

Having passed the Christmas break at Bornheim Fred is now on his way to the next mission.

Hi, Fred is now in Eberbach. A little town at the river Neckar. Heidelberg  is 30 km away.

Tonight we will have a dinner with Fred:

Rinderrouladen / Beef olive

The ingredients:
2 beef-rouladen (sorry I cannot find the english word)
salt, pepper, hot mustard, parsley, bacon, 1 carrot, onions and garlic, some red wine

Seasoning the beef with salt and pepper on both sides. Spread some mustard on one side and put some bacon on this side. The cutted onions, garlic and parsley, too.
Roll the beef like a big cigar and use foodsafe yarn to fix it.

Now comes Fred´s big entrace:

Fill in the beef in the Pot. Add some red wine and the carrot.  And some water. Light 10 pieces coal. Get 5 live coal on the top and 5 on the ground.

After 1 1/2 hour it will be ready to eat.

I serve the roulade with dumplings and red cabbage.

I did my best to discribe Fred´s visit in english.
And I hope that he enjoyed his visit.

Fred is on its way to Bidingen.

Fred has arrived in Bidingen.
Welcome!
There was some activities, for Fred
- sport (archery, pull-ups)
- dart (bullseye!!)
- meeting with the big friends
- off road driving
- fitting the new stand
In the evening he was tired, so he went to bed.
Good night Fred!

Today cooking with Fred.
Because the acronym DO (for dutch oven) I named the meal
DOpfpflanzerl
ingredients:
ground meat (beef)
fresh egg
white bread mashed in milk
salt, pepper, chilipowder
boiled egg filled with horseradish
lard and bacon

how to do:
grease the pot with lard and put the bacon arond the potwall and on the bottom. Mix the meat with a fresh egg, salt, pepper, a little bit of chili and the mashed bread.
Fill the pot to the half and put the filled, boiled egg in the middle. Fill up the pot and cover with a few stripes of bacon.
Now close the pot and put three or four glowing coals under and three on the lid. After 50 minutes the coretemperature should be at 65-70°C and the meat is well done.

Fred is on the way to his next mission at the eastsea in the north of germany.
It was nice to meet you, have a good trip!

Actually Fred arrived me on Saturday, 01.15.12 in the early morning from south germany. This sunday (today) we gonna start to cook. Fred would serve deer goulash, called in german "Rehgulasch" with potatoes... some say "bambi goulash" it was a very young animal... delicious!

You need: deer-goulash, salt, pepper, vanilla sugar, ham, wildly fond, creme fraiche, red wine, carnation, laurel, majoram, thyme, tomato paste, butter, onions and a bit of garlic, flour

Lets start: prehead the oven and brown the meat hot. Then the tomato puree, the onions and bacon to enter along with the sugar and fry briefly. All this deglaze with red wine and spices to give, season lightly with salt and pepper. Fill up with wildly fond, let cook for about an hour. Then remove from heat and with creme fraiche, salt and pepper to taste and a buttery flake easily bind. Serve with potatoes and parsley. Serve with red cabbage also ... bon appetit

Now... here are the pics 

I also hope I can still do a little sightseeing with crazy little Freddy before I send it on to the other coast of Germany. The pictures are of course still posted 

Fred is on its way to the next mission.

I also made ​​layer meat because I simply do not have time for anything
has remained more elaborate.
Do not be evil because of the bad English, I have it easy by Google
to translate
Greetings from the North Sea
Fred

http://www.grillsportverein.de/forum/dutch-oven/fred-pott-schichtfleich-live-und-farbe-fertig-159549.html

Fred is on its way to the next mission.

Potato Soup