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Sauerbraten of deer with marinated with dark beer, dumplings and red cabbage December 18th, 2018 | main dishes

Sauerbraten of deer with dark beer

A venison roast prepared as Sauerbraten is a tasteful experience. The sauce is made with dark, strong beer. This not only gives the whole roast a nice color, but also malty, very strong aromas. Lucky the one who has a good connection to a forester…

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Tuna tartare on cucumber with wasabi mayonnaise December 15th, 2018 | starter

Tuna tartare with wasabi mayonnaise

A first class appetizer: finest tuna, marinated Asian style, on crisp cucumber – rounded off with wasabi mayonnaise, sesame and cress. Perfect for a finger food buffet or as a small appetizer.

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Carne de vinha d'alho - marinated pork with wine-garlic sauce and slices of orange and lemon December 12th, 2018 | main dishes

Carne de vinha d’alho (pork in wine-garlic sauce)

We remember this dish as a very special Christmas dinner on Madeira island. It is already a few years back, we had booked very spontaneously. Arriving on the 24th of December, without any restaurant reservation for the holidays. Just following our noses at Christmas day we ended up in a small fisherman bar near to Maddalena do Mar. The tiny bar was packed. We were the only tourists. There was no menu, and apparently only one single dish. “Christmas dinner”, they told us.

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Christmas "Schokoli" are cookies with chocolate, tonka bean, stuffed with a hazelnut kernel December 9th, 2018 | Süßes

Christmas “Schokoli” with tonka bean

Christmas “Schokoli” are chocolate cookies of my childhood. We made them every Advent season. I refined my mother’s recipe with a bit of tonka bean. This is how the small, tender chocolate balls taste even better! And somehow even more Christmassy!

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Spaetzle, freshly prepared December 7th, 2018 | side dishes

Spaetzle homemade – there is nothing better

Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.

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Brown Shrimp and pointed cabbage omelet December 4th, 2018 | main dishes

Brown Shrimp and pointed cabbage omelet

The recipe for this omelette with brown shrimp and pointed cabbage I found in the culinary magazine “Effilee”. There, Stevan Paul writes the section “Schneller Teller [fast plate]”. However, in this case the preparation only is quick if you use already shelled brown shrimps. But: if you grew up on the North Sea coast, of course you peel them yourself…

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Green wine bottles December 1st, 2018 | Landgänge

Discovery tour Palatinate Part 2

Our crash course Palatinate continues! At the invitation of the Palatinate wine marketing association Pfalzwein e. V. we spend one day on the Palatinate Wine Routes: Six wine shops, 13 winemakers and an “Autumn Fireplace Talk” in the evening – the Palatinate from south to north, from Landau to Zellertal in 24 hours!

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“Stutenkerl” – a traditional German Saint Nicholas pastry shaped as a man with a pipe November 27th, 2018 | Süßes

“Stutenkerl” – a traditional German Saint Nicholas pastry

How many times did I put a pastry man – a “Stutenkerl” – into my children’s Santa Claus’ boots. And how many times did one of them land in our ready-made boots for St. Nicholas Day in my own childhood. But so far I had never baked such a pastry man myself, although it’s really easy. And the result is just fun!

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Pork-Schnitzel with broad white beans and garlic crumble November 24th, 2018 | main dishes

Schnitzel with broad beans and garlic crumble

Pork schnitzel, roasted au naturel, on broad white beans, dried tomatoes and capers – this is one of the dishes that must be on our table from time to time. The roasted garlic crumbs ensure the right crunch and the dish is ready in about 20 minutes. What else could you want?

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