Recipe: Grilled Brats, Mozzerella Caprese, Grilled Pineapple

I just posted two of these recipes below in the 'G' recipe thread, but it is what I nearly always make for holiday cookouts!

Prior to meeting my husband, I have only had the white colored, pre-cooked bratwurst, and truthfully, I wasn't all that impressed. At the first cookout we did with my FIL, over 15 years ago, he made his version of Grilled Bratwurst (he claims this is how everyone in his hometown, Sheboygan, WI, which he also says claims to be the 'Bratwurst Capital of America', makes them), and I rarely make anything else for a holiday cookout anymore, I fell in love with them that much!

Grilled Bratwurst
From: Pam Wagner
Serves 4

2 packages of Johnsonville Fresh Bratwurst, 5 links in each (unless you have a German butcher near you who makes really good fresh bratwurst. We don't, and have found Johnsonville to be the best commercial brand available here in FL)
water
1/2 stick butter
2 bottles St. Pauli Girl Bier (regular) or Spaten (preferred)
1 vidalia onion, sliced thinly but in whole slices
1 jar polish dill sandwich stacker pickles
spicy (Gulden's is good) mustard
5 fresh kaiser rolls, split in half

Place the bratwurst in a deep enough bowl or pot to cover with fresh water. Soak for about an hour, then drain away water.

On a low heat grill, cook the bratwurst turning frequently until golden brown on all sides. Avoid flare-ups and try not to burst the skins of the brats.

In a pot big enough to place the bratwurst, melt the butter in the two bottles of beer. As the brats finish grilling, transfer them to the beer and butter and simmer all of them for at least a half hour.

Place the kaiser rolls ends together in a very hot oven with the heat turned off for about 30 seconds. Remove to serving platter.

Place two whole brats on the bottom of the kaiser roll, layer two slices of pickle and a slice of onion on top of the brats. Spread mustard on top half of kaiser roll. Pick up as a sandwich and enjoy!

I have made these in my Showtime Rotisserie large grill basket on occasion, especially if it's pouring outside and I don't have room on my counter to set up my large one sided round GF Grill. It works well, but there are tricks that need to be done to do it. If anyone's interested, LMK and I'll post what I do. I do miss the smokey flavor of real flame though, and would prefer that, but we're not allowed gas or charcoal grills here in married housing. :-(

Individual Mozzerella Caprese
From: Pam Wagner

Mini fresh mozzerella balls (Sam's sells this in the 1 lb. container)
Grape Tomatoes
Fresh basil leaves
Bamboo Skewers
Balsamic Reduction for Mozzerella Caprese (recipe follows)

On each skewer, thread a grape tomato, a basil leaf, a mozzerella ball (you may want to cut each ball in half), another basil leaf and another grape tomato. Put these on a platter around a bowl of the Balsamic Reduction for dipping.

You can also julienne up some prosciutto and thread one strip on each skewer around the other ingredients.

Balsamic Reduction for Mozzarella Caprese

1 (8 oz) bottle balsamic vinegar
1/2 cup sugar

Take the bottle of balsamic vinegar (it doesn't have to be the most expensive either) and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.

This next recipe was shared by Lynda on AOL. It is really good!

Grilled Pineapple

1 medium pineapple
1 TBS butter, melted
1 TBS packed brown sugar
1/8 tsp ground ginger (optional)
Splash of rum (optional)
1/2 cup vanilla ice cream
2 TBS toasted coconut

Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together butter, brown sugar, ginger and rum. Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once and brushing once or twice with butter mixture. To serve, cut pineapple slices in half. Serve warm with ice cream, top with toasted coconut and additional rum if desired.

Yield: 6 servings.

Pam