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Post by wandashort on Jan 12, 2011 12:46:21 GMT -5
Wanda I went to the store tonite and thought about your Tilipia recipe - it was great! And quick. My variation was to sprinkle a little balsamic vinegar on it at the end - yummie. OH ROBIN!! Yes! Balsamic at the end...YUM! I am gonna do that next time! Thanks! |
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Post by stephenpatrick on Jun 3, 2011 10:00:49 GMT -5
Summer Bratwurst.
I know a few people that like their brats burnt to a crisp, so this wouldn't be for them.
Step 1 - Lightly brown your brats on grill or in your broiler. Do not allow the skin to split open or you lose flavor.
Step 2 - Put them on a plate, cover them with tin-foil and put them in your refrigerator over night.
Step 3 - Put the brats in a large pot on the stove. Add one bag of sauerkraut. Cut some bell peppers and onions (preferably Vidalia onions. They're sweeter and don't stink up the house) and add some horseradish. You can even add 1-2 teaspoons of cayenne pepper to spice them up a bit. (I like spicy food. Not hot so it burns, but spicy) Add enough beer or water to cover ingredients. (I've never tasted a difference with beer or water so either is fine)
Step 4 - Simmer your brats for 2.5 - 3 hours. Again, the trick is not to split open the skin so keep the heat low. A rolling boil will wreck them.
Step 5 - Gently remove brat and place on bun. Ad sauerkraut, onions, peppers from the pot. Mustard and/or ketchup. Some shredded cheddar, swiss, or pepper cheese to top them off too. Or just forget the bun and place on your plate with a bed of sauerkraut, onions, and peppers. Cheese and mustard too.
Step 6 - Enjoy. You'll never taste a better brat. They melt in your mouth. They explode with flavor. The cayenne pepper gives them a little extra kick. They're never dry or hard from accidentally over cooking on the grill. I have yet to taste a better brat.
Leftovers: In the morning, when making your eggs, re-heat a couple of brats in fry pan instead of sausages or bacon. Great breakfast.
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