Ingredients
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
Saturday, April 30, 2011
Cooking : Blazing Brisket
Ingredients
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
Cooking : Apricot-Glazed Pork Chops
Ingredients
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
Cooking : Autumn Lentil Soup
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 onion, chopped
2 cloves garlic, pressed
1/2 (750 milliliter) bottle dry white wine (such as Chenin Blanc)
1/2 pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 teaspoons Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried minced onion
salt and ground black pepper to taste
Directions
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.
3 tablespoons extra-virgin olive oil
1 1/2 onion, chopped
2 cloves garlic, pressed
1/2 (750 milliliter) bottle dry white wine (such as Chenin Blanc)
1/2 pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 teaspoons Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried minced onion
salt and ground black pepper to taste
Directions
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.
Cooking : Breakfast Porridge
Ingredients
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
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