Hallo liebe Grillfreunde 
Ich hab gerad Bilder von meinem "Himmel und Erd" Rezept zu einem BBQ-Freund in Kanada geschickt. Man muß ja ein bißchen die regionale Küche in die weite Welt hinaustragen.
Aus Faulheit und zur allgemeinen Belustigung gebe ich hier meine englische Erklärung des Rezeptes wieder, mit der ich mich gestern Abend abgemüht habe. 
I adapted a very traditional regional recipe of Germany to the plank which I want to share with you (some pics enclosed) .
During hard past times Germans did not have a lot to eat except potatoes, onions and apples. To let appear the life more shiny they gave to this meal the glamorizing name "Himmel unn Erd", in English "Heaven and Earth". The apple from the tree which comes from heaven is served as stewed apple and the potatoes and onions which are provided by the earth are served as mashed potatoes and roasted onions.
During the last decades in which times got better, people of the Odenwald, a low mountain range in Hesse where I was born, added blood sausage to this meal to make it more tasty and nutritious. For sure many of the butchers with German roots in Canada will have this great product in-store! In our days you can still get this meal as regional specialty in some old-style restaurants if you dont have a mum or grandma who will cook it for you at home (I still have this good luck).
I adapted the meal to the plank by scooping out pre-cooked large potatoes and filling them with a mix of the scooped out potato mass, diced blood sausage, diced apples and roasted onions. The seasoning consists of marjoram, salt and pepper. Finally the potatoes are topped with creme fraiche and some dried marjoram again. I planked the potatoes on a hardwood beech plank covered with some cosher salt for about half an hour. It was very delicious and the beech wood gave it a new extraordinary taste.
Wurst lila eingefärbt, extra für Cruiser.
Sehr lecker hats geschmeckt
Euer Serial Griller
Ich hab gerad Bilder von meinem "Himmel und Erd" Rezept zu einem BBQ-Freund in Kanada geschickt. Man muß ja ein bißchen die regionale Küche in die weite Welt hinaustragen.
Aus Faulheit und zur allgemeinen Belustigung gebe ich hier meine englische Erklärung des Rezeptes wieder, mit der ich mich gestern Abend abgemüht habe. I adapted a very traditional regional recipe of Germany to the plank which I want to share with you (some pics enclosed) .
During hard past times Germans did not have a lot to eat except potatoes, onions and apples. To let appear the life more shiny they gave to this meal the glamorizing name "Himmel unn Erd", in English "Heaven and Earth". The apple from the tree which comes from heaven is served as stewed apple and the potatoes and onions which are provided by the earth are served as mashed potatoes and roasted onions.
During the last decades in which times got better, people of the Odenwald, a low mountain range in Hesse where I was born, added blood sausage to this meal to make it more tasty and nutritious. For sure many of the butchers with German roots in Canada will have this great product in-store! In our days you can still get this meal as regional specialty in some old-style restaurants if you dont have a mum or grandma who will cook it for you at home (I still have this good luck).
I adapted the meal to the plank by scooping out pre-cooked large potatoes and filling them with a mix of the scooped out potato mass, diced blood sausage, diced apples and roasted onions. The seasoning consists of marjoram, salt and pepper. Finally the potatoes are topped with creme fraiche and some dried marjoram again. I planked the potatoes on a hardwood beech plank covered with some cosher salt for about half an hour. It was very delicious and the beech wood gave it a new extraordinary taste.
Wurst lila eingefärbt, extra für Cruiser.
Sehr lecker hats geschmeckt
Euer Serial Griller
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