Recipes so good it oughta' be a sin!


Friday, September 9, 2011

Tailgatin' at Home

Beer brats on french rolls, Confetti Corn, extra brats and Homemade Potato
Chips with Wisconsin Chedder and Parmesan Cheese.
We're geared up for another season of Packers' football here at Sugar Pies. You might wonder why a southerner is such a Packer fan. Wouldn't it be more appropriate to follow the Panthers or Falcons or even the Saints? Well, when you get absorbed into a big Wisconsin family it's hard not to become part of the "The Pack." It's even harder when that family is from about 60 miles north of Green Bay! So, thanks to Michael, I'm a Packer fan.

In honor of the kickoff of the 2011 regular season we decided to do a little tailgating at home. I thought nothing could be better than boiling up some beer brats and pairing them with some "green and gold" dishes as well as some good old Wisconsin cheddar.

The beer brats featured sauteed caramelized onions with green and yellow sweet peppers served on French rolls. I had two side dishes, the first was my homemade chips topped with Wisconsin cheddar and Parmesan cheeses and the second was Confetti Corn featuring sweet corn, peppers and onions sauteed in butter and olive oil. It was a meal fit for Lambeau Field!

I'd originally intended to caramelize the onions fully but when I missed the opening kick-off and they were still being reticent about developing their color (although they were nicely done) I decided I couldn't wait any longer! So, you'll notice the onions aren't as beautifully browned as I would have hoped!

And if you're wondering, I severely limited my intake so as not to bust my new calorie budget (so far 10 pounds lost!) Michael, was fortunate enough not to have to worry about that.

Of course, the perfect dessert for the meal was watching the Pack's 42-34 win over the Saints! Note to Jimmy Graham of the Saints: the Packers are 2-0 against teams who have tried to do "the belt" move. Son, you are cruisin' for a bruisin' as we say in the south. Of course, it's even stupider when your team is in the midst of losing by 9 points. I normally cheer on the Saints when they aren't playing the Packers but now... not so much. Next week will be a conundrum. The Saints with their dumb tight end or "da' Bears" - flip a coin.

PS: This just in!  Sugar Pies has now gone mobile! Go to http://www.noticeorange.com/r/SugarPies to get an app for your phone. It's free and it has alerts so that you'll know whenever we have anything new. What could be better?

Beer Brats
  • 1 package Johnsonville Brats
  • 48 ounces quality beer
  • 1 small onion diced
  • 1 cup diced bell pepper
  • 3-4 garlic cloves minced
  • 1-2 tbs. butter
In large pot over medium high heat, melt the butter and lightly sautee the onions, bell pepper and garlic. Add beer and bring to a boil. Place brats in beer and boil for 12-15 minutes or until done.

Grill top finish: Arrange charcoal in single layer at medium high heat. Lightly oil grill grate and place brats on grill, turning often to evenly brown.

Stove top finish: Lightly oil a grill pan over medium high heat. Place brats on pan and turn until evenly browned on all sides.

Place the beer mixture in a pan deep enough to cover the brats and hold any brats not being served immediately in the warm beer mixture to preserve moisture and taste.

Serve brats on lightly toasted french rolls with condiments of choice (we prefer caramelized onions).

Caramelized Onions
  • 2 pounds sweet onions or yellow onions, peeled and sliced into half rounds
  • 3 tbs. butter
  • 1 tbs. olive oil
  • 1/2 tsp. fresh thyme
  • 2 tbs. dry sherry
  • 2 tbs. white wine vinegar
  • salt and pepper to taste
In a medium dutch oven over medium low heat melt the butter with the olive oil. Toss in the onions and thyme and toss to coat. Cover the pot. Allow onions to sweat for 10 minutes. Uncover the pot and continue to cook over medium low heat for 25-35 minutes, stirring occasionally until the onions are lightly browned. Add the sherry and white wine vinegar along with salt and pepper and continue to cook for about two more minutes or until most of the liquid is absorbed and reduced.

Confetti Corn
  • 2 tbs. good olive oil
  • 1/2 cup chopped sweet onion (or red onion)
  • 1 small orange bell pepper, diced
  • 1 small green bell pepper, diced
  • 2 tbs. unsalted butter
  • 4 cups of yellow corn kernels (about 5 ears)
  • 1/4 cup diced green onion (optional)
  • 1 1/4 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 tbs. minced fresh parsley
Heat olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes until the onion is soft. Stir in the bell peppers and saute for additional 2 minutes.

Add the butter to the pan and allow it to melt. Add the corn, green onion salt and pepper and cook, stirring occasionally, for 5-7 minutes or until the corn loses its starches. Stir in parsley or other herbs and season to taste. Serve hot.


 
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