Recipe(tried): Labor Day Cookout - Grilled Bratwurst, Individual Mozzerella Caprese, Balsamic Reduction for Mozzarella Caprese, Baked Beans in Cognac and Thyme, Spiked Watermelon

September 1, back to menu planning.

Sheboyan-style Bratwurst Fry with Pickles and Onion on Toasted Kaiser Rolls
Individual Mozzerella Caprese
Inge's Too-Good-for-a-Potluck Baked Beans
Spiked Watermelon (the kids will have plain watermelon)

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 toothpick around the other ingredients.

Balsamic Reduction for Mozzarella Caprese
(shared by Kate on AOL)

1 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 (he uses the back of a slotted spoon) 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 recipe was shared by Linda on AOL:

Inge's Too-Good-For-A-Potluck Baked Beans in Cognac & Thyme

1 stick butter
2 large onions -- chopped
12 oz tomato paste
reserved liquid from beans combined with enough water to make 1-1/2 cups, if needed
1/2 cup chopped fresh parsley -- or basil
1 cup dry red wine
1/2 cup cognac
3 cloves garlic
1 tsp dried thyme
2 bay leaves
salt and freshly ground black pepper -- to taste
3 cans white beans, drained (1 lb., 3 oz. each) -- with liquid saved

Preheat oven to 325 F. In a large saucepan, melt butter and saut chopped onion until translucent. Add rest of ingredients except for beans. Simmer 15-25 minutes, or until thickened and reduced slightly. Add beans and combine thoroughly.

Grease a large bean pot, Dutch oven or covered casserole with olive oil. Add bean mixture. Cover tightly and bake 1-1/2 hours. Remove bay leaves. Serve hot but don't get frantic as it cools down; these are the kind of beans binge-eaters eat cold from the fridge with their hands.

Serves 10 to 12.

Linda's NOTES:
I used 4 15-1/2 oz. cans of Goya cannellini beans and didn't add any water, as the total bean liquid equaled 2 cups. Cut back on the tomato paste and find something else to thicken it - molasses?

Used 1 6-oz. can tomato paste and 1/4 cup of light molasses; preferred this version better (used four 15.5 oz. cans of Goya cannellini beans again).

Spiked Watermelon
From: Emeril Lagasse

1 (10-pound) seedless yellow watermelon
3 cups citrus-flavored vodka

Cut a hole in the top of the watermelon, wide and deep enough to insert a funnel. Pour in as much vodka through the funnel as can be absorbed (1/2 to 1 cup). Remove the funnel and replace the watermelon plug. Let sit for 4 hours.

Again, pour in as much vodka as can be absorbed. Repeat the process until all the vodka has been absorbed. (The watermelon flesh gradually will absorb all the vodka.) Refrigerate until well chilled.

Pam's Notes: I find the vodka takes much longer to be absorbed, more like 24 hours for each cup. I put in one cup vodka, then refrigerate it for 24 hours, then another cup vodka, refrigerate another 24 hours, then another cup vodka and allow to sit until serving time. I like to start it two days ahead, adding the vodka each morning. So the day I serve it the third round of vodka's been added about 9 to 12 hours before serving, depending on if we're having a lunch or dinner cookout.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.