Schweins Haxe?

[Miss Stress]

Every time I come in Austria I like to eat Schweins Haxe. Can someone
send me the recipe how the prepare this?

Greetings from,

Sjaak de Koning
(dko...@chem.vu.nl)
Korhoen 17
2986 CP RIDDERKERK

[yul...@dds.nl]

In article <335B1C...@xs4all.nl>,

Miss Stress <cas...@xs4all.nl> wrote:
>
> Every time I come in Austria I like to eat Schweins Haxe. Can someone
> send me the recipe how the prepare this?

Goh, Gazelle, dat je dat niet weet...

Even het web op en:

dit gevonden:
http://www.ichef.com/ichef-recipes/Pork/table-p.html

Pork Hocks (schweinshaxe)

Categories: Pork/ham, German
Yield: 2 servings

1 sm Leek Black pepper corns
1 Celery stalk 2 tb Cooking fat =OR=
1 Carrot -vegetable shortening.
1 Onion pn Cumin, if desired
2 Meaty pork hocks Beer or water
Salt

Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced
vegetables, salt and peppercorns in water to cover 2 to 3 hours or until
tender. Avoid overcooking. Remove from water; drain well reserving
vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or
shortening in an enamel-lined, cast-iron pan. Add drained pork hocks,
cooked vegetables and a small amount of cooking liquid. Bake 30 minutes.
Moisten meat frequently with more cooking liquid. Before meat is fully
cooked, sprinkle with beer or water in which a good amount of salt has
been dissolved. Add cumin to increase flavor, if desired. Serve with
potato or white bread dumplings or sauerkraut salad. Note: In Bavaria,
the juices and cooking liquid are strained and served as an accompanying
sauce.

The Best of German Cooking by Edda Meyer-Berkhout

-----

En deze vind ik ook wel leuk eigenlijk:

Peachy Mustard Baby Back Ribs

Categories: Pork, Ceideburg 2
Yield: 4 servings

1/3 c Honey mustard
3 tb Peach preserves
3 tb Peanut oil
3 tb Lemon juice
1/2 ts Minced garlic
Salt and pepper to taste
2 Racks baby back ribs, about
-2 pounds, each

Baby back ribs are cut from the back rib section of the pig, and the
meat on them is as tender as a center-cut pork chop. For that
reason, they can be grilled fairly quickly without any precooking.

Mix mustard with the peach preserves, peanut oil, lemon juice,
garlic, salt and pepper. Marinate the ribs in this mixture for at
least 30 minutes.

Heat a charcoal grill until the coals are white hot, or preheat a gas
grill on high for 5 minutes with the lid closed.

Grill the ribs about 4 inches from the hot coals. They will take
about 6 minutes per side. Be careful, this sweet sauce burns easily.

Serves 4.

PER SERVING: 1,100 calories, 76 g protein, 6 g carbohydrate, 84 g
fat (31 g saturated), 313 mg cholesterol, 371 mg sodium, 0 g fiber.

From Andrew Schloss, SF Chronicle, 7/22/92

Posted by Stephen Ceideberg; October 20 1992.

> Greetings from,
>
> Sjaak de Koning
> (dko...@chem.vu.nl)
> Korhoen 17
> 2986 CP RIDDERKERK

Ja, ook groetjes van de Godin.
Trouwens, Giselle, waarom heet jij opeens Sjaak?

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