German Bratkartoffeln

My English friends often asked me how to make German Bratkartoffeln because they never seemed to get the hang of it. Well, here it goes:

This simple recipe is based on 6 middle-sized potatoes (and on trial and error). The  other quantities are more or less to taste.

Ingredients
6 primarily waxy potatoes
Pork belly and fatback
1 large onion or 2 smaller onions
Salt and pepper

Method
Boil the potatoes in the skin, peel and cut into not too slim slices. (I always cook them longer than necessary and squash them in the pan, because then they'll better absorb the fat, but that's a matter of taste. If you don't like it too greasy, don't.)
Use a non-non-stick frying pan.
Render small dices of  pork belly and fatback in the pan to the point where they are shrivelled to tiny crispy bits. Don't be too shy with the amount of pork belly and fatback, you'll need quite some fat. I use about a quarter of the pork belly and fatback each pictured below, but that's a lot.
Cut the onion(s) into chunky rings (or you may coarsely dice them should you prefer that), fry them in the fat. It's better to add them while pork belly and fatback aren't totally shrivelled, because the crispy bits might get scorched. Fry to a point where they are yet not dark brown, but that, again, is matter of taste. I prefer them just pale yellow).
Add the potatoes and fry them as brown as you like. Stir often.
Add salt and pepper to taste.

Pork Belly

Fatback

I like it with fried eggs. Pickled gherkins (I prefer those with a tad of sweet) and lettuce salad go well with it too. (Easy dressing for green lettuce salad: whipping cream, lemon juice, salt and pepper - all to taste. Finely chopped onions or chives can be added.)

This is how it will approximately look. As I said, I take my illustrations from cookbooks or the Internet, because amateur snapshots of food tend to be offputting.

Notabene: Serves not more than two as a main dish.

Kedgeree

Another hangover breakfast recipe from Marguerite Patten:

Kedgeree is a British-Indian rice, fish and boiled egg dish (with a hint of curry) that was invented during the times of the Raj and used to be a very popular breakfast item.

Ingredients:
115g/40z long grain rice
salt
1 large smoked haddock or 550 to 675g/1 ¼ to 1 ½ lb smoked haddock fillet
Pinch cayenne pepper (optional)
2 eggs
50g/2 oz butter
1 medium onion - cut into rings
1 teaspoon curry powder - or to taste
3 tbsp single cream

Method:
Cook the rice in salted water as per packet instructions; drain well. Poach the fish in water flavoured with the cayenne, so not over-cook. When tender drain the haddock and break the fish into large flakes, discarding any bones and skin.

Hard-boil the eggs, shell and chop the whites and yolks separately. Heat half the butter and cook the onion rings slowly until golden in colour.

Heat the remaining butter in a large saucepan, stir in the curry powder then add the fish, rice and cream. Stir gently over low heat and, when very hot add egg whites.

Spoon into a pyramid shape in a hot dish, garnish with the egg yolks, formed into the shape of a cross, and the onion rings.

By the way, I didn't make a huge success of it. I haven't tried it yet, but methinks this recipe might work better.

Full English Breakfast

The best of English cooking: Life saver in the case of a bad hangup, and, in less dramatic situations, the best comfort food ever.

Sausage and Bacon
The combination of both bacon and sausage is one of the essential elements to a full fry up. A simple pork sausage (like the banger) is ideal, the type of bacon is up to preference.

Tomatoes
The tomato may seem like an optional garnish; I assure you, it is not. The sweetness and acidity that come from a cooked tomato goes a long way in cutting the fattiness that is inherent in the rest of the plate. The way you prepare your tomato is once again a matter of taste—a stewed tomato will work, but simply cutting a tomato in half and frying it in leftover bacon fat, then finishing it with a bit of cracked black pepper, is a quick and delicious way to go. Many proper fry ups will come with grilled tomato (that's broiled, for you American English speakers).

Fried Bread
Fried bread is just what it sounds like—sliced bread toasted in a pan with butter, lard, or bacon drippings. It is important to not underestimate the amount of fat you will need to get a perfectly crisp piece of fried bread—a couple tablespoons per slice is not unheard of. It's a bit surprising, but absolutely worth it. You only need a slice or two to satisfy the craving; after that, you may find yourself reaching for a plain piece of toast.

The Eggs
Lastly, the egg. Normally two, but sometimes three eggs cooked to your preference. The runny yolk to my mind is essential—it's the sauce that brings the whole plate together!—although those die-hard scrambled fans will without a doubt disagree with me.

Kidneys
A few quickly fried kidneys make a great addition to any fry up. Lamb kidneys are the right size for a morning meal, and have a more delicate flavor than beef kidney. Kidneys are simple to prepare: simply remove the interior sinew, toss with seasoned flour, and fry in butter. If you're feeling adventurous, deglaze the pan with a few big shakes of Worcestershire sauce and some stock for a quick pan sauce.

Kippers
Gently poach the kippers in milk and remove the bones, then flake them into scrambled eggs. Or simply fry your kippers and use them as the bed for your fried or poached eggs.

Mushrooms
Mushrooms often come along with a fry up, either roasted in the oven or fried in some butter. Generally you're looking for a white button mushroom cooked whole and seasoned gently to let all of its mushroom flavor come through. Serving mushrooms in a fry up is a nice inclusion because it offers a moment of pause from the sausage and bacon every few bites, but holds true to many of their meaty qualities.

I got it from here.

Syler's Catholic Cooking - More than just Recipes

 The Sage from Texas sent me that a long time ago:

DECEMBER

December 4: Feast of St. Barbara
I know you all remember the St. Barbara’s Ceremonies out at Fort Concho. Those are precious memories to me, and Major Hawk kindly provided me with the particulars on the ceremony, which contains an account of her martyrdom identical to the one in the 1917 Catholic Encyclopedia, as well as the receipt for that most delectable of beverages:
ST. BARBARA'S ARTILLERY PUNCH
Ingredients:
Some of previous year's punch -- Represents Tradition
Red fruit drink -- Represents Artillery Color
Dark Red Wine -- Represent Bloodshed
Dark Rum -- Represents Coming of the Storm
Golden Rum -- Represents Hope of Victory
Peach Brandy -- Represents "Procurement" From Officer's Stores
Molasses -- Represents Axle Grease
Spring Water -- Represents Importance of Fresh Water
Bourbon -- Representing the Southern Gentleman's drink
Mixture of Lemon Juice and Brown Sugar -- Squeezings from the Sponge
Lime Juice and Sliced Fruits -- To Ward Off Scurvy
Dark Apple Cider -- Represents Cleaning Water From the Guns
Rose Petal -- Represents Sweethearts
Hardtack, Coffee, and Corn -- Rations of the Common Soldier
Brown Sugar Mixed with Water -- Represents Mud From the Battlefields
Black Licorice Cake Decoration -- Represents Gun Powder
Horseshoe -- Honors the Horses
Chocolate-covered Cherries -- Represents Canister Shot
Sock with Powdered Sugar -- Represents Dust from Marching
Artillery Saber to Stir
Ceremony: