Grilled Bratwurst Sandwiches with Caraway Sauerkraut

Tags

bratwurst, food, grilling, quick, sandwiches, sauekraut, sausage, summer

My hubby loves bratwurst. I like them too but I think they are way better with the tangy sauerkraut and the spicy mustard. This was a really quick and tasty dish that would be great on the weekend when you have been working hard in the yard… Or for those school nights when you don’t have time to do anything elaborate. Whenever you fix this recipe, I know you will love it!

On a side note, I can’t wait to try to make my own sausages at home… Brats are first on the list. Do you have any recipe suggestions or tips?

Grilled Bratwurst Sandwiches with Caraway Sauerkraut (from Martha Stewart)

• 1 tbsp butter, plus more for rolls
• 1 small red onion, halved and thinly sliced
• 1 can (14 ounces) sauerkraut, well drained
• 1 tsp sugar
• 1/2 tsp caraway seeds
• Salt and pepper to taste
• 4 bratwursts
• 4 hard rolls, halved horizontally (I used hot dog buns because that’s what I had)
• 1/4 cup spicy brown mustard
• 1/2 cup bread-and-butter pickle chips, if desired

Prepare your grill to medium heat. Grill the bratwursts until they are cooked through and the juices run clear.

In a medium saucepan, melt the tablespoon of butter. Add onion and saute until soft, about 4 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water. Add salt and pepper as desired (I didn’t add salt because the kraut brine is enough for me). Simmer until the whole thing is heated through. Set aside.

Butter each side of the rolls and place on the grill for a minute or two. Remove when they are browned lightly. Fill each roll with the sausage, pickles, kraut, and top with good mustard.

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Spice Rubbed Baby Back Ribs

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baby back ribs, food, grilling, main dish, meat, pork, Southern

After a lot of thought, I have decided to schedule my posts instead of posting when it is convenient. Typically I aim for a daily post but lately it seems I have failed miserably at this. So much has been going on. Lots of work stuff, my aunt’s wedding, a trip out of town. I just haven’t been cooking like I normally would. For the sake of consistency, I am going to try to post Tuesdays, Thursdays, Saturdays and Sundays. Of course, I will post more frequently if I do a week of themed posts like Bacon Week or NOLA Week. And if I am off on vacation and cooking up a storm, I’ll be sure to post all the fun.

Dear readers, any thoughts or feedback about this or anything else? I want my readers to be happy!

Spice Rubbed Baby Back Ribs (a variation of this TasteFood recipe)

• 1/8 cup granulated sugar
• 1/8 cup dark brown sugar
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tbsp cayenne 
• 2 racks baby back pork ribs

Preheat oven to 200 degrees. Combine all of the rub ingredients together in a bowl and mix well. Rinse and pat ribs dry with a paper towel. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours. Prepare grill for low to medium heat. Grill until the meat darkens and the fat starts to get crispy. (I did low and slow for about 30 minutes so that that the smoky flavor would really get into the meat.) Serves 4. 

Virginia BBQ Chicken

Tags

BBQ, chicken, food, grilling, Southern, summer

This recipe came from my great aunt, who said it was very similar to the chicken my great-grandfather prepared. Though I have no memory of this chicken, I like knowing that this is a “heirloom” recipe. Next time I make the chicken, I may double the sauce recipe, marinade the chicken in the first batch and baste it with the second.

Viriginia BBQ Chicken

• 1 frying chicken, broken down (or 2 lbs of cuts of your choice)
• 1/4 cup vegetable oil
• 1/2 cup vinegar
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 tbsp poultry seasoning

Combine all ingredients, except the chicken and bring to a boil in a sauce pan. Grill chicken as you normally would, brushing the vinegar mixture on the chicken with every turn. Cook until tender and the juice runs clear.

Flank Steak with Chimichurri Sauce

Tags

chimichurri, grilling, steak, summer

It seems like I have really been in the mood for steak these past few days. Maybe because grilling means fewer dishes. Maybe because it makes great leftovers. Or because it is just so good. This steak with the yummy Argentinian sauce is perfectly fresh and summery. I will certainly make this in the future, especially now that my cilantro and parsely is finally starting to come in. Flank Steak with Chimichurri Sauce

Flank Steak Spices

• Sea salt and fresh cracked pepper
• Garlic powder
• Ground cumin
• Cayenne pepper
• Chili powder
• Dried Oregano
• 1 1/2 lb flank steak

Chimichurri Sauce

• 2-3 small cloves of garlic
• 1 cup lightly packed cilantro
• 1 cup packed Italian flat leaf parsley
• Sea salt and freshly cracked pepper, to taste
• 1/4 tsp cumin
• 1/2 tsp crushed red pepper
• 1/3 cup white wine vinegar
• 1/2 cup olive oil

Sprinkle the spices on both sides of the flank steak. Wrap in saran wrap and chill in the fridge for several hours to allow the spices to meld with the meat. Prepare the grill as usual and cook to desired doneness. I prefer medium to medium well.

While the meat is cooking, puree the sauce ingredients together until it is of pesto like consistency. Serve over piping hot meat and enjoy!

Happy Memorial Day!

Tags

BBQ, celebration, food, grilling, Memorial Day, patriotic, summer

On a day traditionally known for it’s BBQs and days spent on the lake or by the pool, I hope we all take a minute to be thankful for all those men and women who have served this country. It is also a good time to remember those who have passed on and to decorate their graves with new, fresh flowers.

On a hot day like today (it is in the 90s here), firing up the grill and serving mayo based cold salads seems like a great way to celebrate the summer season.

Maybe you will consider serving some of these tasty grill inspired recipes~

Chili Rubbed Pork Chops with Grilled Pineapple Salsa 

Bacon & Blue Cheeseburgers

Smoked Pork Tenderloin

Grilled Peel ‘N’ Eat Shrimp with Old Bay, Basil and Lemon

Most Excellent Meat Marinade

I hope you have a wonderful Memorial Day!

With Love From My Family to Yours!

Bacon and Blue Cheeseburger

Tags

beef, blue cheese, burgers, food, grilling

The best way to guarantee a good burger is to use good quality beef. Locally gown, grass fed beef is distinctly better in taste and texture. I am so lucky to get good beef from my in-laws, who grow and slaughter their beef every year. Of course, using charcoal over gas makes a difference too.

Loved the fresh baby lettuce leaves right out of my garden….

Bacon and Blue Cheeseburger (makes 4 burgers)

• 1 pound lean ground beef (I used homegrown beef from my in-laws)
• 2 tbsp Worcestershire sauce
• Salt, pepper, garlic powder, and onion powder
• 4 strips of bacon
• 1/2 cup blue cheese crumbles
• 4 buns
• Condiments and other toppings as desired

Combine the thawed meat and Worcestershire sauce. Divide and form into 4 equally sized patties. Season with the salt, pepper, garlic powder, and onion powder. Grill over charcoal until you reach desired doneness. I prefer my patties to have a bit of pink left in the middle.

When your burgers are done, remove them from the grill and let them rest. While they are resting, grill the bacon strips until they are crispy.

Construct your burger and enjoy!

Asian Salmon

Tags

Asian, Dinner, grilling, salmon, summer, Supper

This is a wonderful marinade for salmon and it’s simple. Gorgeous!

• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1/4 cup chopped green onions
• 1 teaspoon sesame oil
• 1/2 cup peanut oil
• 8 (4 ounce) skinless, boneless salmon fillets

Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.  While fish is grilling, in a skillet, reduce the remaining marinade to half its original amount. When fish is done, plate and spoon the reduced marinade over it for added flavor punch.

Grilled Peel ‘N’ Eat Shrimp With Old Bay, Basil And Lemon

Tags

coastal, Dinner, grilling, seafood, shrimp, summer, Supper

What better way to celebrate the summer than to use fresh ingredients cooked on the  grill? This recipe would be perfect with other seasonal favorites such as corn on the cob and zucchini/squash as well as an ice cold beer. I LOVE SUMMER FOOD!

• 1 pound medium-large (16/20 per pound) shrimp, rinsed and drained
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper, to taste
• Juice of 1 lemons
• 1/4 cup roughly chopped fresh basil
• 3 tablespoons butter, at room temperature
• 2 tablespoons minced garlic
• 1 tablespoon Old Bay Seasoning
• 6 dashes Tabasco sauce
• Kosher salt and freshly cracked black pepper, to taste

Fire up the grill and prepare coals to medium heat.

Using a small, sharp knife or small scissors, slit the shell along the back of each shrimp, and remove the vein. Toss the shrimp with the oil and salt and pepper in a large bowl. Thread onto skewers (soak for 30 minutes in water if you use wooden ones). Grill shrimp over the coals and cook until they are opaque throughout (4 to 5 minutes per side). To check for doneness, cut into one of the shrimp at its thickest point to be sure it is opaque all the way through.

While the shrimp are cooking, combine the lemon juice, basil, butter, garlic, Old Bay Seasoning, Tabasco, salt and pepper in a large bowl and mix together well. When the shrimp are done, add them to the bowl and toss gently until the butter is melted and the shrimp are nicely coated. Serve the shrimp right out of the bowl, with another big bowl on the side for the shells.

 

Most Excellent Meat Marinade

Tags

Dinner, grilling, marinade, steak, summer, Supper

My in-laws came to visit this weekend and were gracious enough to bring us some of their fresh garden corn. Perfectly complimentary with some steak, pork chops, and hash-brown casserole. Some people do special things to their corn but I prefer the traditional boiled corn on the cob with butter and salt. My dad says, “If it ain’t broke, don’t fix it”. I feel that way about corn on the cob. Bring on the steak and chops!

Below is the best marinade recipe I have run across. Made with typical pantry ingredients, this recipe compliments rather than overpowers meat.  Until today, I have only used it on beef but suspected that it would work well with pork chops. With the left over marinade, saute some fresh mushrooms and/or sweet onions until the juices are reduced  for a yummy steak topping.

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice (can substitute vinegar if you don’t have lemon juice)
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil (I prefer to use fresh if I have it on hand)
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Combine all of the above ingredients in a gallon ziplock bag. Add desired meat. Refrigerate for up to 8 hours. Grill!