Strawberry Spinach Salad

Ingredients

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Penne with Chicken and Asparagus

Ingredients

• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

* Don't forget the wine: Sauvignon Blanc

Irish Beef Stew

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 pound carrots, peeled and cut into 1-inch chunks
• 6 large potatoes, peeled and cut into large chunks
• 1 white onion, cut into large chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
• 1 tablespoon cold water
• 1 tablespoon cornstarch

Directions

1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Brick City Movie

Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread by Bobby Flay

Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread

Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread Recipe

Ingredients

• 10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
• 6 ounces Gruyere, shredded (about 2 cups)
• 2 ounces smoked Gruyere or Swiss, shredded
• Scant tablespoon cornstarch
• 1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
• 2 tablespoons spicy brown mustard, plus more for serving
• A few drops hot sauce
• Kosher salt and freshly ground black pepper
• 1 pound slab bacon, rind removed, sliced about 1-inch thick
• 1 pound cremini mushrooms, caps only
• 1/3 tablespoon canola oil
• Six to eight 2-inch-thick slices high-quality German rye bread
• Beer-Simmered Bratwurst, recipe follows
• Sweet and hot German mustards, for serving
• Special equipment: fondue pot and skewers

Directions

Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.

Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.

Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.

Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.

Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.

Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.

Beer-Simmered Bratwurst:

• 6 cups German light ale
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 3 large onions, unpeeled, roughly chopped
• 2 whole cloves garlic, smashed
• One 3-inch piece fresh ginger, peeled and chopped
• 3 pounds precooked bratwurst, pricked with a fork
• 2 tablespoons canola oil

Preheat the grill for direct grilling, high heat.

Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.

Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

Ingredients

• 10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
• 6 ounces Gruyere, shredded (about 2 cups)
• 2 ounces smoked Gruyere or Swiss, shredded
• Scant tablespoon cornstarch
• 1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
• 2 tablespoons spicy brown mustard, plus more for serving
• A few drops hot sauce
• Kosher salt and freshly ground black pepper
• 1 pound slab bacon, rind removed, sliced about 1-inch thick
• 1 pound cremini mushrooms, caps only
• 1/3 tablespoon canola oil
• Six to eight 2-inch-thick slices high-quality German rye bread
• Beer-Simmered Bratwurst, recipe follows
• Sweet and hot German mustards, for serving
• Special equipment: fondue pot and skewers

Directions

Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.

Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.

Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.

Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.

Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.

Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.

Beer-Simmered Bratwurst:

• 6 cups German light ale
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 3 large onions, unpeeled, roughly chopped
• 2 whole cloves garlic, smashed
• One 3-inch piece fresh ginger, peeled and chopped
• 3 pounds precooked bratwurst, pricked with a fork
• 2 tablespoons canola oil

Preheat the grill for direct grilling, high heat.

Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.

Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

Oktoberfest Recipes

Schweinerouladen mit Sauerkraut - Blutwurstfüllung (Pork Roladen with Sauerkraut & Blutwurst Filling) Ingredients 4 large, thin Pork Cutlets 12 slices Blutwurst 1 small can Sauerkraut 1 1/2 cups Dry White Wine Mustard Salt and Pepper Oil Sugar Pork Roast Sauce Mix (such as Knorr) Instructions Drain the Sauerkraut and break up any clumps. Season both sides of the pork cutlets with salt and pepper. One one side, spread a thin layer of mustard. Top with Blutwurst slices, then top this with a little Sauerkraut. Roll up the pork cutlets and tie each up with cooking-safe string to keep them from falling apart during cooking. Preheat oven to 325°F. Heat oil to a roasting pan (with a lid) using a medium-high heat. Add rolled pork cutlets to the roasting pan and sear on each side. Add wine and transfer the pan (with the lid) to the oven. Allow to cook for 1 hour. During this time, check the meat and add more wine if necessary. Remove the pan from the oven. Take the roladen out of the pan and set aside. Add the Sauce Mix to the pan drippings to make a sauce. If necessary, add a little water (check package instructions). Once the sauce is finished, add the roladen ba back to the pan and allow to cook with the sauce for another 20 minutes. Remove string from the rouladen before serving.

Oktobest recipes

Bratwurst Sauerkraut Taschen (Bratwurst Sauerkraut Pockets)

Ingredients 1 package Frozen Puff Pastry 4 Bratwurst 5 oz Sauerkraut 1 small Onion, finely chopped 1/2 clove Garlic, finely chopped 3 tablespoons Butter Pepper 3/4 cup Crumbled Feta Cheese 1 Egg Yolk 1 Egg White

Instructions

Allow puff pastry thaw for 10-15 minutes. Remove the casings from the Bratwurst - only the filling will be used in this recipe. Drain the Sauerkraut and break up any clumps with a fork. Melt butter in a frying pan. Add the chopped onions and chopped garlic and cook until transparent. Add Sauerkraut and Bratwurst filling. Season with pepper (to taste). Cook for 5-10 minutes, stirring occasionally, or until the Bratwurst is fully cooked. Fold in the feta cheese crumbles and remove pan from heat. Set aside and allow to cool. Preheat oven to 425°F (220°C). Cut the puff pastry into large squares. Take one puff pastry square. Brush the edges with egg white. Add a tablespoon full of filling. Fold over one side of the square to enclose the filling. Gently pinch edges together so that they hold together. Place on a greased cookie sheet (or cookie sheet lined with parchment paper). Repeat with all the squares and filling. Brush the top of each pocket with egg yolk. Bake pockets for 20 minutes or until golden brown.