I’m back in Stuttgart and on Thursday we attended a Wine Fest in Stuttgart Center; thousands of people, really big food and uncorked wine. This single serving of dessert was astounding! It tasted like a big donut with creme Anglaise and cherries. I’m teaching Americans how to ward off evil with the French “finger in the picture” hex
None of the pictures I took during the fest were good, probably because of the lighting and my delirium tremens from too much cork-less wine. I ate a lot of big food but it didn’t seem to help. I guess I should have paid attention to Mad Dog’s incomprehensible (to me) advice on taking pictures in extreme conditions, but it was way too hard
Anyway, we had a good time and I would recommend it to anyone in Stuttgart between August 28th and September 8th.
Two of my guilty pleasures are barbecue potato chips, Lay’s if possible and Cheetos. Sleepless and sweaty in Stuttgart, I wondered how the barbecue flavoring would taste on meat. I pulled the iPad from under the pillow and did a search for homemade bbq potato chips. Sure enough, there were zillions of recipes for the spice mixture. I mentally reviewed the freezers’ contents and remembered a German lamb shoulder that I bought on sale at Fresh Paradise before I left for vacation.
I scored the shoulder and stabbed it all over with a cooking fork like a crazed, cooking psychopath, rubbed it heavily with the spice and refrigerated it for two days. Why two days? One would have been enough but we did have to go to the wine fest.
I then seared it, then off flame grilled it for 1 hour. No it didn’t taste like Lay’s barbecue chips but like savory, tender, barbecued lamb. Very nice
Still craving fresh beans, I went to the market this morning wrongly thinking that France and Germany, both being agricultural nations, I would be able to find coco or borlotti beans. Obviously I wasn’t thinking. Porsche, Daimler, Mercedes, Merck, Bayer, etc. spells industrial, the heart’s blood of the German economy. So that’s why.
Still, I asked the lady at my favorite vegetable stall if it was the season for fresh beans. She frowned, puzzled, then understanding explained that the Germans didn’t do that and pointed proudly at her really big green beans, weighed some out and gave me some summer savory to flavor them. My husband’s smirking comment: ”These are the kind that you cook until gray.” Ha, ha, ha, my love, ha, ha, ha :(
Anyway, I didn’t cook them until gray but a longer time than I usually cook green beans. They were delicious with shallots, a white bell pepper and lardons. Perfect with the lamb.
The spice mixture is enough for the shoulder, plus leftovers to store for any other fancy you might have
Barbecued Lamb Shoulder
2 tbsp chili powder
2 tbsp paprika
1 tbsp sugar
1 tbsp dry mustard
1 tbsp garlic powder
1 tbsp onion powder
1 tsp piment d’espelette
1 tsp cumin
1 tsp black pepper
1 tbsp salt
1 lamb shoulder, 3-4 lbs, fat scored and viciously stabbed all over with a cooking fork.
Mix all the spices together, then heavily rub onto the lamb. Refrigerate for 1-2 days, then sear on both sides on a hot barbecue grill. Move the charcoal to one side or, with a gas grill, turn off half the burners, move the lamb to the cold side of the grill, put the top on, then grill for 45 minutes to 1 hour.
Big Green Beans
1/2 cup lardons or bacon, diced
2 shallots, thinly sliced
1 small white/yellow pepper, diced
1 – 1 1/2 lb big green beans, sliced into thirds
1 tbsp fresh summer savory, chopped
Brown the lardons in a wok, then add the shallots and pepper and continue to cook until the shallots are soft. Add the green beans and summer savory, salt and pepper, then stir fry for about 2 minutes. Add a tablespoon of water, put the top on and steam on a low flame for 15-20 minutes.
Wine suggestion: Cote de Provence Rose