Hofbauer Bier Brats

Prep Time: 5 minutes
Cook Time: 40 minutes
Difficulty: Level I

Ingredients

• 12-24 Uncooked brats
• 6-8 Cans of beer
• 3 Bay leaves
• 6 Cloves of garlic
• 3 Tbsp Salt
• 3 Tbsp Pepper
• 4 Medium Sweet Onions - Sliced
• Sauerkraut

Directions
Heat a large stock pot over high heat. Add the sliced onions along and begin to soften. Unpack the brats and pierce several times on each side with a fork and add to the pot. Pour in enought beer to completely cover the brats then add in the rest of the ingredients. Cover and bring to a rolling boil.

Once boiling, turn the heat back down to a simmer and let cook for 30-40 minutes. Preheat the grill over medium heat and add the brats, cook until desired level of crispiness is reached (I like mine with a bit of a crunch).

Serve on a long white roll with sauerkraut and Inglehoffer Hot & Spicy mustard.

Spicy Shrimp and Bowties tossed with Sun-Dried Tomatoes, Basil, Roasted Pine Nuts & EVOO

(Copyright © 2010 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Level 1
Yield: 4 Servings

Ingredients

• 1 lb box of Bowtie Pasta
• 1-1 1/2 lb Medium Raw Shrimp – Cleaned, shelled and beheaded
• 1 small jar of Sun-Dried Tomatoes in oil (or soak dried ones in oil for 15 minutes)
• 4oz (or so) of Pine Nuts
• 4 Tbsp Finely Chopped Basil
• 1 Tbsp red pepper flakes
• 4 Tbsp EVOO (can use the oil from the tomatoes jar if there is enough)

Directions
Preheat oven to Broil (Hi) and bring a medium/large pot of water to a boil to cook the box of pasta.

Combine the EVOO and red pepper flakes and basil in a mixing bowl.  Add the sun-dried tomatoes, pine nuts, and shrimp and gently coat thoroughly with the oil mixture.  Spread the mixture out on foil lined baking sheet and make sure that the shrimp are flat and have some room around them.

Once the water begins to boil, add the pasta and put the baking sheet in the oven.

Broil 4" from the top coils for 4 minutes on one side and then flip the shrimp and broil for another 3-4 minutes on the other side.

Drain the pasta and add all of the contents of the foil into the pasta dish and gently toss.  Add another tbsp of EVOO if necessary.  Serve with shredded-style grated parmesan.

Chef’s Notes

• Easily sub in diced chicken or pork – same procedure.
• Shrimp can be fickle, keep a close eye on them as they cook
• Recommended Wine Pairing - Barefoot's Pinot Grigio or Lodi Zindfandel

Stove-top Cranberry Sauce

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: AllRecipes - Cranberry Sauce I
Prep Time: 25-35 mins. (w/ cooling time) 
Cook Time: 15 mins.
Difficulty:  Level I
Yield: 12 servings

Ingredients

• 1/2 cup White Sugar
• 1/2 cup Brown Sugar
• 1 cup Orange Juice
• 1 (12 ounce) package fresh Cranberries
• 1/3 tsp fresh orange zest (optional)
• Dash of Ground Cinnamon

Directions

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, cinnamon, and orange zest and bring the mixture to a boil.  Let it gently boil for about 10-12 minutes then turn off the stove and allow it to stand on the hot burner for at least 5 minutes. Remove from heat and transfer to a serving bowl.

Chef's Notes

• The sauce may need to cool for 20-30 minutes before serving to solidify.
• 1 Cup white sugar can be used instead of half and half mixture.
• Garnish with a few sprigs of orange rind using your grater.