How to Make These Cheesy Beer Brats
The guys at Food Steez know a thing or two about how make game day food. Here, they’ve pretty much outdone themselves with this cheesy beer brat recipe.
The Brats
• 4 bratwurst
• 1 apple
• 1 yellow onion
• ½ stick of salted butter
• 2 beers of your choice (darker beers work better)
Cheesy Beer Sauce:
• 8 ounces shredded Gruyre cheese
• 8 ounces shredded orange sharp cheddar cheese
• 2 tablespoons flour
• 1 cup of simmering liquid from the brats
• 1 pinch salt
• 1⁄4 cups parmesan cheese, grated
Sriracha Ketchup:
• 1 cup of ketchup
• 2 tablespoons Sriracha sauce
Instructions: Slice onions and apple. Place in large pot with butter over medium heat, just until the butter has melted. Slowly add the beer and bring to a boil. Heat an oiled skillet to medium-high heat. Add brats and cook over medium-high heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Carefully add 1⁄2 cup water to skillet. Cover and simmer for 12 minutes or until cooked through. Preheat grill to a medium-high heat. Meanwhile, strain sauerkraut, put it in a small bowl and pour ½ cup of the simmering liquid from the brats over the sauerkraut. Remove and set aside. For The Cheesy Beer Sauce, toss together cheddar cheese, Gruyre cheese, and flour in a small bowl. Heat 1 cup of liquid from the beer brats in a small sauté pan and slowly add in the cheese mixture one handful at a time. Whisking continually, add another handful of cheese only when the last one has completely melted. Continue until all cheese is thoroughly mixed and creamy. To Assemble, make the Sriracha ketchup by combining ketchup and Sriracha sauce. Toast buns for 30 seconds over high heat. Add brats, onion mixture, sauerkraut to bun, then a layer of cheese sauce. Finish with sliced jalapenos, chopped green onions, and Sriracha Ketchup!
Subscribe to Indulgence:
Chef Tips:
Let's Get Fat:
Bartender Confidential:
FoodSteez on Indulgence:
Tasting Notes:
How To:
Bars and Cocktails:
Eat This Now:
Follow Indulgence on Facebook:
How to Slice Your Onions for Caramelizing | Cooking Light
In order to get perfectly caramelized onions, you've got to start with the right cut. Watch as Katie Barreira shows how to chop onions for that perfect caramelized look and flavor.
Subscribe to Cooking Light -
Check out some of our great cooking series!
Mad Delicious -
Wow! You’ve Got to Try This How To -
Test Kitchen Tips -
Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at
Website:
Twitter:
Facebook:
Instagram:
Pinterest:
Cooking Light Diet:
Cooking Light Magazine is published by Time, Inc.
Types Of Sausage And The Absolute Best Ways To Cook Them
Ever wonder just how many types of sausages there are? If words like Andouille, sai ua, and 'Nduja mean nothin' to ya, then keep watching to learn not just what they are, but how to make them yourself!
#Sausage #CookingTips #Meat
Italian pork sausage | 0:00
Bratwurst | 1:43
Breakfast sausage | 2:55
Andouille | 4:15
Kielbasa | 5:28
Pepperoni | 6:22
Longganisa | 7:36
Sai ua | 8:28
Salami | 9:41
Mortadella | 10:59
Blood sausage | 11:52
'Nduja | 13:11
Read Full Article:
Maple Syrup Veal Roast
This recipe and more at vealrecipes.com
Preparation time: 10 minutes
Cooking time: 70 minutes
Servings: 4
Preparation: simple
Ingredients
2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml
Directions
Preheat oven 93°C (200°F)
In a skillet heat oil and sear the milk-fed veal roast on its entire surface. ·
Searing, seals in the meats juices by cooking it quickly under a high heat.
Briefly remove the roast and put aside. In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.
Return the roast to the skillet.
Lightly baste the roast with the surrounding vegetables and liquid. Cover and cook for 60 minutes on low heat. ·
The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast.
The ideal internal temperature of milk-fed veal roast is 70°C (160°F).
Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).
Remove roast and keep warm in the preheated oven.
In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.
Slightly reduce the sauce. (about 5 minutes)
This delicious Maple flavoured sauce s now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup. ·
Caramelization is the browning over heat with a liquid to bring out the natural sugars of the food.
Variations ·
Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes. · For uniform cooking, meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose less weight. ·
Cooking the roast at this temperature will require an additional 15 minutes.
Vegan Zuri Geschnetzeltes
Züri Geschnetzeltes
My favorite Christmas season food. Züri Geschnetzeltes, red cabbage and potato dumplings. No animals harmed, 100% flavor. Made with soy based chicken strips by Rüggenwalder Mühle
Prep time 10 min. and cooking time 30 min
Recipe Züri Geschnetzeltes
400 grams plant-based chicken strips (Rüggenwalder Mühle, Quorn, Planted. Etc.)
200 grams button mushrooms (optional)
1.5 shallots onions
3-5 tsp paprika
1 glass of white wine
1 liter vegetable broth
0.5 liter oat milk
2-3 tbsp plant-based butter (Alsana, Naturli)
4-5 tbsp all-purpose flour
2 -3 tbsp oil
Lemon juice (1/4 of a lemon)
Salt/pepper
Marinate the plant-based chicken with paprika, salt and pepper, add about 1.5-2 tbsp oil and mix together. Finely chop the shallots and slice the mushrooms (optional).
Heat a pan on high and add about 1.5 tbsp of oil. Add the shallots and mushrooms, fry for about 3 – 5 mins. Add the plant-based chicken strips and stir together. Cook for
5 mins and add a tbsp of butter. Now add the glass of wine and let it reduce, cook another 3-5 min and put aside.
In a pot heat up the broth and then add the oat milk. Once it is boiling, whisk in some of the flour, start with 2-3 tbsp. The broth will start to thicken up and you will get a
Sauce. You might need to add a bit of flour, but go easy on it and keep on whisking – I like to use a hand-blender to get it very well mixed and creamy. Season with salt and pepper and
finish of with a squeeze of lemon and some butter. Now add the plant-based chicken strips, stir together and remove from heat.
Done!
…………………………………………………………….
Recipe Red Cabbage
prep 20 min and cooking 1 hours
500 grams red cabbage
25 grams plant-based butter
1 onion (diced)
1 large apple (peeled and diced)
½ tbsp brown sugar
1 tbsp vinegar
1/8 liter water
1 bay leaf
1 glove
1 tsp all-purpose flour
2 tbsp red wine
Salt
Wash the cabbage, cut into quarters and remove the stalk. Shred the cabbage with a grater or cut into very fine strips.
Heat up the butter and add the diced onion, sugar and diced apple (about 5 min). Add the cabbage and stir well, then add the vinegar. Cover and reduce heat to medium and simmer for 10 min,
Add water, salt and spices and simmer for 45 min. You might need to add a bit of hot water (make sure the bottom of the pot is covered), stir every 10 min.
Remove the bay leadf and glove. Add the red wine and a bit of the flour to bind everything. Remove from heat and cover.
Season to taste, if you like, add some butter.
If you want to use a ready use red cabbage, use the one in the glass from Kühne.
…………………………………………………………….
Prep 40 min and cooking 20 min
Recipe Potato Dumpling
800 grams potatoes (starchy)
200 grams potato flour
1 ½ tsp salt (more for cooking)
150 ml luke-warm water
Peel the potatoes and cooked them in salt water (you can easily do this the day before). Mash the potatoes to a puree.
Mix the puree with salt and flour in a bowl. Add the water and mix to a sticky dough (you might need to add some water). Get your hands slightly wet and start to form golf size balls.
Bring a large pot of salt water to boil and add the dumplings. Bring to a boil and reduce the heat to medium and let the dumplings simmer for 20 min. The dumplings are done when they
swim on top.
If you want to use a ready use dumplings, use the ones from Alnatura or Pfanni.
Draft Gastropub European Beer Greebelt 2 Ayala Center Makati by HourPhilippines.com
Draft Gastropub European Beer Greebelt 2 Ayala Center Makati. Draft Gastropub is the first and only gastropub in Manila serving the widest selection of European beers on tap including Hoegaarden, Paulaner, Chimay Red, Leffe, Becks, Stella Artois, Delirium and seasonal beers like Floris, Furstenberg and St. Thomas. Draft was started in 2011 by Erik Cua, Raj Sadwhani, Chef Carlo Miguel, Mitch Malli, GP Reyes, Ivan Zalameda and partners it has grown to 4 branches across the metro: The Fort Strip, Greenbelt, Rockwell and Alabang. Draft beer is often considered tastier than bottled or canned beer as kegs hold a fresher and higher quality brew than its bottled or canned counterparts and you will experience this by a bolder, crisper and more refreshing taste. Beers are served in chilled tall glasses which are designed to keep the beer cold for as long as possible. Science has proven that the vertical profile and cold temperature will minimize the loss of natural carbonation. The bartender is trained to pour at a 45 degree angle until filled halfway, then straightened and filled to the top to create a dense heavy head of foam. This foam releases the aromatics and creaminess of the brew.
We love the wooden earthy interiors and that the menu is tastefully hand written on blackboards overhead. Our absolute favorite from their menu and a crowd pleaser is the Angry Drunk Mussel pot which is simmered with Hoegaarden beer, bacon, chilies and parsley. The imported New Zealand mussels are just delectable. Make sure to mop the bread into the broth and spread some butter! There are just so many wonderful dishes to pair with your beer here are some of our other favorites: Steak & Eggs, Breaded Camembert Cheese, Sausage Platter, Fish & Frites, Laksa Mussel Pot, Pork and Fennel Sausage, Spiral Bratwurst, Cauliflower Cheese, Half Pound Cheeseburger and Truffled Mushroom Risotto. From all the branches of Draft we find the Greenbelt branch as the best with the coldest draft beer and most consistent food. If you are ever quenching for a European Draft Beer in Manila you know where to go and we will probably see you there.
Draft Gastropub
Greenbelt 2, Esperanza Street, San Lorenzo, Makati,
Metro Manila, Philippines
Tel:+63 916 469 7436
MABUHAY and Welcome to HourPhilippines TV!
Thanks for dropping by. Please subscribe, like, share and comment on our videos! ♥ We upload daily and weekly!
Your essential guide to unforgettable food, travel and nightlife adventures in the Philippines and beyond!
Have a great day and a fantastic life ahead! :-) Cheers, Lord and Aksana
Food | Travel | Lifestyle | Parties | Nightlife | Events
For business inquiries, please send us a message :-)
HourPhilippines.com