Bratwurst

1/4 cup butter
2 medium onions, sliced into thin rings
4 garlic cloves, finely chopped (optional)
3 to 4 (12-ounce) bottles of good quality German beer
8 bratwurst links
8 small, crusty bread rolls
Whole-grain mustard

Prepare the grill for a medium-hot fire

Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic; cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.

Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve.

With tongs, place the bratwurst in the rolls. Serve with the onions and mustard.

Happy Brewing

Have you ever thought about brewing your own special beer? Below is just a basic list of what you will need to get started. If this list seems like a lot then you might want to pick up a simple brew kit from Mr Beer.

Equipment:

* Pot for boiling: Any pot that can be put on a stove. Typically, you will want a pot slightly larger in volume than the size of the batch of beer you intend to make. Most brewers prefer stainless steel, but for a starting brewer, any common household pot will suffice. I like a minimum 7 US gallon pot for a 5 US gallon batch.
* Bucket/Pail: This is what brewers refer to as their fermentation vessel. Typically, it's a 5 US gallon bucket with a tight fitting lid. Be sure it is made of a food grade plastic. I have had good luck finding these buckets at local bakeries as well as my home brew store. You'll need two.
* Airlock: This is a small contraption that allows gasses to exit from the fermentation vessel while it prevents outside air from entering.
* Sanitizer: There are lots of sanitizers suitable for use in your home brewery.
o Chlorine bleach is common for beginners because it is readily available.
o Iodophor is an iodine based sanitizer that is used in the beverage industry and can be found at the local home brew store.
o Acid sanitizers are another option, also available at the home brew store.
* Vinyl tubing: Found at the hardware store, vinyl tubing is used to transfer liquids from container to container.
* Spigot: Most home brew stores sell spigots that can be affixed to the fermentation bucket for easier, gravity fed, transfer of the beer.
* Bottles: Your basic non-screw off brown beer bottle.
* Bottle caps: Also found at the brew store.
* Bottling wand: A plastic tube with a spring-loaded foot on the bottom used for filling bottles.
* Bottle capper: The device used to place the bottle cap on the bottle.

With MR.BEER® you can brew any style of beer imaginable at a fraction of the cost! Each home microbrewery will produce approximately 2 gallons of great tasting beer in as little as 14 days, and is the perfect starting point for beginning and intermediate brewers alike. Each kit is completely reusable and includes everything you need to brew your first batch of beer. I have a link on my blog where you can order your very on MR BEER for as little as $40.00. Happy Brewing.

THE ALL-IN-ONE BREAKFAST BISCUIT RECIPE

Ok take a roll of 10 buttermilk biscuits from the refrigerated section at your grocery store.

Preheat your oven to 350 degrees.

Place each biscuit on a lightly floured surface, press or roll biscuit out enough to cover an oiled muffin baking tin. Press the dough deep into the tin and press up the sides to form a cup. Leave the center two muffin cups empty.

Then get together your favorite omelet ingredients (ham, sausage, grated cheese, onion, bacon ect.) diced up and mix in a bowl, set aside.

Mix in another bowl 3 eggs and 2 tablespoons of milk or heavy cream and salt pepper to taste.

In each biscuit cup place about 2 tablespoons of your omelet mix and then divide the egg mixture evenly between the cups.

Bake until egg mixture is set and biscuit edges are golden brown about 20-25 minutes.

Makes 10

Enjoy and remember to just put whatever mix you want in the middle and pour egg mixture over and bake.

Have you tasted a new wine lately?

It’s the beginning of July, and with the celebration of Independence Day, commonly known as the Fourth of July, commemorating the adoption of the Declaration of Independence on July 4, 1776, it is time to get out of the wine comfort zone..

Ever find yourself stuck in the wine comfort zone? Drinking the same kind of wine because either you don’t know what to try next, or you can’t imagine that there’s anything you’d like as much, so it’s easier to keep drinking what you’ve been drinking or maybe trying a new label, but not a new variety.



Wine tastings are a really good way to try new wines, whether you put them on yourself or attend one at a local winery. If you host one at your home, invite a half dozen friends, and plan ahead to make the most of it. I will post tips on setting up your own wine tasting next week.

COLOR
The true color of the wine is best judged by tilting the glass and looking at the wine through the rim, to see the variation from the deepest part of the liquid to its edges. Intensity can best be gauged looking straight down through the wine from above. Clarity whether the wine is brilliant or cloudy with particles is most evident when light is shining sideways through the glass.


The color indicates the age of the wine, quality and concentration. Examining wine through a colored glass is like staring at a beautiful girl that is wearing wraparound sunglasses. ROSÉ and light RED wines will be lighter in flavor, while dark red wines will be fuller in flavor. Rosé wine is pale pink when young and develops a warm orange hue with age. An overly pronounced red or orange color in a rosé is a defect. Red wines when young are usually deep purple and then become brick-red when mature. When brownish-red, they’re generally too old.

Light white wines are palest in color. Sweet white wines are usually darker in color than dry white wines. White wines begin clear yellow or greenish and then turn golden with age.

AROMA
This is the fruity, “grapey” scent in a young wine. The bouquet is a product of bottle age, and most good wines will develop it if allowed to mature. The glass should hold 10 to 18 ounces and the bowl should be biggest at the bottom, tapering to a small opening in order to concentrate the wine's aromas.

TASTE
One thing to remember is that taste is an individual thing. If you like the wine, don’t let anyone change your mind. You may taste sweetness in a wine, while the person next to you may not.
Accurate and complete wine tasting depends primarily on the concentration and acuteness of perception of the taster. But the right tools and an efficient approach can make a big difference, too.

I wish everyone a Happy 4th of July, please drink responsible and always make smart choices and plan ahead.

Holy Potatoes!

Do you love baked potatoes but not always able to prepare an awesome one? Or you don’t always have time to wait... and wait... Let me offer you some help.

First pick the best, most blemish-free potato. They should be uniform in size, not too large and not too small but just right. Idaho potatoes should be long and thin and russet or white potatoes should be medium sized. Prior to cooking, the potato needs to be cleaned, with eyes and surface blemishes removed and possible basted with olive oil or butter and/or salt. Stabbing the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave without stabbing the skin might explode due to built up of internal pressure from unvented steam. It takes one and two hours to bake a potato in a oven. Microwaving takes six minutes but does not generally produce a crisp skin.



Wrapping the potato in aluminum foil before cooking in a standard oven will help to retain moisture and leaving it unwrapped will create a crispy skin. When cooking over an open fire or in the coals of a barbecue it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).

Salt, pepper and buttering the potato skin before oven baking tastes better but they still will have a steamed texture.

Potatoes may be "baked" in the microwave; I rub mine with salt, pepper and butter or olive oil. Stab the potato all over to prevent them from blowing up. A medium potato takes 4 to 9 minutes, depending on the power of your microwave. Keep testing for doneness, as even 30 seconds past the magic point and hard, dry spots will form. These do not really taste like baked potatoes, though, and will not have that delicious chewy skin.

Best way I think to bake your potato is to set your oven at 350°. Scrub, trim and if needed, stab all over the potatoes. Place unwrapped on medium or high rack and back for about 1 1/2 hours (less if smaller ones are used). They should have a fluffy texture and a crisp and chewable skin.

Next best way if you're in a hurry for just a very few potatoes. Set oven to 350°. Scrub, trim and if needed, stab all over the potatoes. Microwave about 5 minutes per medium potato, or until barely tender. Place in oven on the rack for 10 to 15 minutes while you put the finishing touches on the rest of the meal.

Potatoes are starch that are loaded with carbohydrates! They can still be a part of a healthy diet when eaten in moderation in combination with proteins and veggies. They contain vitamins and minerals. But don’t ruin that by loading up on all the fatty toppings! If you are sautéing meat, you can drain off the fat and make an un-thickened pan gravy by adding water. Or when preparing a dish with a low fat or fat free sauce, that can serve as topping too. Low fat or fat free sour cream, perhaps jazzed up ahead of time with some minced or dried dill, minced green onions or dried onion flakes, is great. Even "lite" margarine with no hydrogenated or trans-fats, such as Smart Balance, doesn't add too many calories when used sparingly. You can even drizzle the potato with a little good olive oil.

Still worried about calories?

Enjoy your baked potato and then exercise or take a walk to burn it off.

The Poor Man’s Steak Recipe

2-3 lbs chuck roast, trimmed
1/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon liquid smoke
1/2 cup soy sauce
1 tablespoon white vinegar
2 garlic cloves, crushed
1 teaspoon celery salt
1 teaspoon dry mustard
1 tablespoon fresh ginger
1/4 cup brown sugar

Pierce the roast with a fork on both sides.

Mix all marinade ingredients together. Pour over the chuck roast in a zip-lock bag.

Refrigerate overnight or up to two days, turning several times.

Grill it as you would a steak. Let rest a few minutes, slice and serve.

Serves about 6.

It's summer. It's hot.

Who wants to spend a lot of time in the kitchen when you can be outdoors celebrating the warm months with friends and family? The most popular style of cooking meat is roasted over an open flame. That can't be beat. You can pan-sear, oven roast and broil all you want, but nothing will ever compare to a open flamed grilled steak. The combination of a smoky, Grilling beef is all about the caramelized crust and a tender, juicy interior. Grilling the perfect steak is an art form. It takes plenty practice and patience to master it.

Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.



Choose cuts that are 1- to 2 inch thick. Pay special attention to bone-in cuts of meat and make sure the steak is at an even thickness. Meat near the bone will take longer to cook so be extra careful.

Marinating meat is one of the best ways to enhance the flavor and tenderize at the same time. Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter. When ready to cook, be sure to treat the marinated meat with the same care you would treat any raw meat. Be sure to discard the marinade after use.

Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 8 to 10 minutes per side for medium-rare (145 degrees F). For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Below are suggested cooking times that need to be divided in half for each side:

Thickness--------------Rare-------------Medium----------Well------------Heat

1"---------------------8-10-------------12-14-----------16-20-----------High

1 1/2"-----------------10-14------------16-20-----------22-26-----------High

2----------------------12-16------------18-22-----------24-28-----------Medium