This weekend was the beginning of the Stuttgart Spring Fest, like the Oktoberfest but only in the Spring; rides, food, dancing and singing.
We wanted to go on Saturday but it rained all day, so instead we spent our Saturday picking up my previously ordered thinly sliced flanken, beef ribs for grilling, visiting the market and shopping for drinks at the beverage store. We found the strangest bottle of gin at the beverage store, Monkey 47. I had never heard of it before but the bottle, label and name were irresistible. Not gin drinkers, it was only after visiting the website http://www.monkey47.com/ that we realized that Monkey 47 is a high end gin and well known to gin aficionados and upper echelon London bartenders. Who knew?
We like the idea of the German beverage store. You can purchase wine, beer, fruit juices, soft drinks and alcohol. The beer bottles and some of the juice bottles are glass and the empty bottles are returned to the store for recycling, just like in Africa and just like the olden days in the U.S. before everything was put into cans or plastic bottles. Are there any soft drinks that are still sold in bottles?
It’s asparagus season here in Germany and I picked up some green and white at the farmers’ market for roasting. We’re going to eat these all season🙂
So, Sunday afternoon we spent a few hours eating large, drinking and watching Jade thrill herself silly on outrageously frightening, fairground rides.
I love it that they always serve the maultaschen in a real bowl. And my husband loves roasted, crispy skin ham hocks, served with a Gulden-like mustard.
Anyway, the flanken ribs. The butcher sliced the ribs the correct thickness this time, although I thought they could have been wider with more meat, still, I was satisfied. I lazily used a Paul Newman balsamic vinaigrette for the marinade, adding in garlic, dried oregano and basil. They were very good and I have 2 more packages in the freezer🙂
Grilled Beef Flanken Ribs with Roasted Asparagus
3 slabs of beef flanken ribs, about 2 lbs
Salt and pepper
1/2 cup balsamic vinaigrette
2 garlic cloves, smashed
1 tsp dried oregano
1/2 tsp dried basil
Season the ribs with salt and pepper. Mix the vinaigrette with the garlic, oregano and basil. Marinate the meat in the marinade for at least 4 hours. Grill on a medium low grill for about 20 minutes, turning every 5 minutes and basting with the marinade.
2 garlic cloves, chopped
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
3/4 lb each green and white asparagus
3 small tomatoes, cut into eighths
2 tbsp pine nuts
Mix the garlic, olive oil, salt, pepper and lemon juice together. Place the asparagus, tomatoes and pine nuts in a very large bowl, then pour the olive oil mixture over all, tossing to coat, then pour onto an aluminum foil lined baking sheet. Roast for 15-20 minutes in a 400 F oven.