Recipes by Chef Hans Röckenwagner

Braised Pork with Horseradish Sauce

Pork is marinated, braised and roasted till it's shreddibly tender, then finished with a horseradishsour cream sauce.

Fried Tilsit with Cherry Tomato Coulis and Purslain

Tilsit slices are breaded, fried, and served on a tickened cherry tomato puree and fresh purslain, a salad herb.

German Ham-Wrapped Figs with Marinated Bean Salad & Hazelnuts

Figs are soaked in spiced port wine, then wrapped in Black Forest ham, and served over a salad of yellow and green beans, hazelnuts, and frisee.

German Grilled Cheese and Crevettes Sandwich

Far beyond ordinary grilled cheese, these sandwiches have an inner layer of sauteed onions and crevettes (shrimp) and are panini-grilled.

Westphalian Ham Lollipops

Westphalian ham wraps around a Black Forest ham mousse in this appetizer with it own built-in handle.

Smoked Prosciutto-Wrapped Shrimp on Stir-Fried Napa Cabbage & Sauerkraut

Grilled ham-wrapped shrimp are served over a sesame napa and sauerkraut stir-fry.