It’s strange but I guess rolled meat roasts are not common in Stuttgart. I did find one a while back but after that experience I always buy them in France to bring back to Stuttgart. With so many other cuts of pork, especially roast like, I guess the Germans just can’t be bothered.
I went over to Fresh Paradise thinking that they might have the roast, but no. They did have some veal baby back ribs that I thought were interesting, so I bought those thinking of a slow grill with Asian marinade.
A side of Japanese potato salad sounded good but I didn’t have any cucumbers. But mind made up, I substituted some cute mini courgettes.
One thing about Germany, if you don’t know how to boil and egg you don’t have to. These colored, pre-boiled eggs have nothing to do with Easter, they are available year round. I imagine the color is applied to separate the raw from the boiled. I love these eggs!
The courgettes were a great substitute.
Everyone in the family likes this potato salad almost as much as my Mom’s 🙂
For over 30 years, no matter which country we were in, we would attend the yearly U.S. Marine Corps Birthday Ball. The Marines would always provide each guest with a souvenir; beer mugs, wine glasses, Champagne flutes. Here’s one from Addis Ababa, Ethiopia. Oorah!
Grilled Veal Ribs
5-6 slabs of baby back veal ribs
3 spring onions, whites and greens, chopped
8-10 garlic cloves, chopped
1 inch ginger piece, chopped
1/2 cup sake
1/4 cup rice vinegar
3/4 cup tamari soy sauce
1/4 cup fish sauce
1/4 cup honey
2 tbsp peanut oil
1 tbsp sesame oil
Mix all ingredients together and pour over the ribs. Marinate over night. Barbecue the ribs off flame, top down at between 300-325 F for about 3 hours, turning and basting occasionally.
Japanese Potato Salad
1 1/2 lb potatoes
3 mini courgettes, thinly sliced
1 small onion, thinly sliced
4 hard boiled eggs, chopped
3/4 cup of mayonnaise
Salt and pepper
Boil the carrots and potatoes together until tender. Cube the potatoes and thinly slice the carrots. Put in a mixing bowl with the chopped eggs, courgettes, onion and mayonnaise. Add salt, pepper and mix well.