Bratwurst, Cheesehead Style!

Posted on May 3, 2012 by trippr27
Ok this is straight from the source, my friend from Wisconsin. It is awesome. Buy the raw , uncooked brats, like Johnsonville brand.
Don’t add anything extra. Just remember these four things for cooking the brats.
Use only , I mean only these four ingredients. The FOUR Ingredients plus brats are:
1- Beer (cheap stuff like PBR or Busch)
2- Onion ( Spanish or Vidalia, julienned, more the better for putting on finished brats)
3- Butter- 1 stick plus
4- Brown Sugar- 1 cup plus
5- Yummy raw Brats- one dozen or more!
I just made an acronym, B.O.B.B.Y. out of the recipe, am I cool or what!
So depending on the number of brats you are cooking you will have to adjust, there is no exact recipe for this, but lets get real, when cooking these things you will have at least 12 or MORE BRATS (or you will wish you had).
So in a large stock pot put a stick (or more butter depending on quantity of total brats) in it and start to melt on low/med heat, add onion (I use Spanish or Vidalia cut in a julienne style) simmer for a couple of minutes. Put in a cup at least of brown sugar, I use light brownsugar but dark would be good I am sure. Then start cracking the beers, test each beer with a sip for QC) you want to add enough to cover all the brats once in the pot but not so much that you overflow after the brats are in there. Bring to a boil. DO NOT ADD ANYTHING ELSE! I so really wanted to add hot sauce or peppers to the pot but this would ruin the silky flavor that is happening in the mix, so fight the urge to screw it up.
Right when the pot comes to a boil put on the pot top and turn off heat. Don’t lift lid just let sit and cool. When after 40 minutes or more the “sauce” is cooled enough to put your
Feeding 4,000 Bear’s Fans and 1 Detroit Fan

finger in and not get burned the brats are finished cooking through and have actually absorbed the B.O.B.B.Y. and are juicy and ready for the grill.
Over direct heat on the grill I brown up the brats a little crisp but not burned. Also something I do is drain of most of the “BOBBY” sauce leaving the onions, cook it down a little, add a pat of butter then you can start with more onions to the pot for more of a finished “topping”. The sautéed onions on top of the grilled brat with a nice roll topped off with a  spicy brown mustard are a show stopper and the only way a real cheese head would ever cook these things.  I guess if I have to I could show you all but we will need to buy extra brats and beer for such a demo!

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Twinkie Sushi

Posted on January 31, 2012 by trippr27

Twinkie Sushi

I’m a product of the 1970′s.   I grew up in a small town in South Carolina and the concept of a sushi bar was surely foreign to me. I’m sure if you would have asked me what “sushi” was, I would have thought of flounder that was pulled out of the fryer too early. Flash forward to today and sushi is as prevalent as bottled water. I am a person who believes it
is never too early to expose the next generation to unique foods. This fun recipe from my sister-in-law does just that, it gives kids with no concept of sushi the first impression of what it is to me, fun food.

Twinkie Sushi Susan Reese, Avon Lake, OH

  • Twinkies
  • Assorted Dried Fruits
  • Swedish Fish
  • Green Fruit Roll Ups (by the foot)
  • Dried Mango (looks like pickled ginger)

Prep time: 5 Minutes

1. Slice Twinkies into pieces about an inch
tall. (Freeze them first and they will be easy to handle)

2. Slice the fruit roll ups in strips to be
long enough and wide enough to wrap enough to go around Twinkie pieces.

3. Place the Swedish Fish into the cream
filling and place Twinkie rolls on a plate or in a Bento box.

4. Serve with chop sticks and dried fruit
and dried mango!

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Tripp’s Chicken with White Barbecue Sauce

Posted on August 18, 2011 by trippr27

Prep time: 15 minutes
Grilling time: 30 to 40 minutes

Sauce
1 large yellow onion
2 medium garlic cloves
4 tablespoons unsalted butter, cut into 4 pieces
1/2 cup dry white wine
1 cup Miracle Whip(R) dressing
⅓ cup loosely packed, roughly chopped fresh tarragon
1/4 cup apple cider vinegar (5% acidity)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1/2 teaspoon Texas Pete(R) hot sauce
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

16 chicken drumsticks, 3 to 4 ounces each
Vegetable oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1. Mince the onion and garlic until they are almost a paste.
In a medium saucepan over medium heat, melt the butter.
Add the onion and garlic and cook until the mixture is
opaque, 2 to 3 minutes, stirring occasionally. Add the
white wine. Mix well and cook until half of the liquid has
evaporated, 2 to 3 minutes, stirring occasionally. Remove
the pan from the heat and let cool for about 5 minutes.
Whisk in the remaining sauce ingredients. Th e sauce
should have the consistency of ranch dressing. Cover and
refrigerate until about 1 hour before serving.

2. Prepare a two-zone fi re for medium heat (see pages 14-15).
Let the chicken sit at room temperature for 20 to 30
minutes before grilling. Lightly coat the chicken on all
sides with oil. Season evenly with the salt and pepper.

3. Brush the cooking grate clean. Grill the chicken over
indirect medium heat, with the lid closed as much
as possible, until the juices run clear and the meat is
opaque all the way to the bone, 30 to 40 minutes, turning
occasionally and swapping positions for even cooking.

4. During the last 5 to 10 minutes of cooking, lightly brush
the chicken with the sauce. Serve warm with more sauce
on the side. Refrigerate remaining sauce for up to 2 weeks.

Makes 4 to 6 servings

 

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Gorgonzola and Grape Cole Slaw

Posted on May 12, 2011 by trippr27

I love cole slaw! The more unique it is the better as far as I’m concerned. This one is my current favorite ways to make it!

Gorgonzola and Grape Cole Slaw

Tripp Recipe- 5/20/07

  • 1 Head Green Cabbage diced to ¼ inch cube, cut two day prior to prep if possible.

  • 1 cup custom Ranch Dressing, Hidden Valley style.

  • 2 lemons

  • 1 cup white rice vinegar

  • 1 teaspoon celery seed

  • 2 table spoons white granulated sugar

  • 1 cup crumbled gorgonzola cheese

  • 1 tea spoon texas pete

  • ¾ poblano pepper

  • 1 medium Vidalia or Sweet onion

  • 2 cups split red grapes 0r 2 cup julienne match stick granny smith apple

  • Salt and Pepper to taste

Mix all the ingredients but Gorgonzola Cheese. Allow to chillin refrigorartor for at least two hours. Mix in Cheese just prior to serving.

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Tripp’s Tip: Lemon Squeezing 101

Posted on May 4, 2011 by trippr27

How do I get the maximum amount of juice from a lemon? Hey those yellow little suckers ain’t cheap! So what I found out is to get the most bam for your buck you really need to only know these little tricks. Before slicing into the lemon roll it across the cutting board pressing firmly with the heal of your hand. This will help break up those little juice pods in a lemon whatever they are called. It helps also if you have your lemon at room temperature. Another trick for getting more juice is to microwave the lemon briefly. Lemons left out are susceptible to molding. An average lemons gets you about three ounces of juice so keep that in mind when following a recipe before cutting up lemons.

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Toasted Pecan Butter is My Co-Pilot!

Posted on May 2, 2011 by trippr27

Ok, I admit it, I like networking. Under the guise of a caterer I get invited to “network” all the time. When I first started catering these network events I thought “this is cool!”  I get to go to a business party and show off my food to my piers, “FOR FREE”! Flash forward six years and this “free” thing may have worn out its welcome.  That is until I was the one getting something for FREE!

So here I am with a jar of this toasted pecan butter in my hand. I got it and another jar that I threw away (story to come) free from a dude named John Brandenburg.  I met him at one of these business networking events. You know the events (lame), where there is no traffic with any folks who would ever use your business. Once in a while you do meet someone cool and this time it is John.  His business is selling and hyping this holy concoction, Ziegelmeier’s Toasted Pecan Butter.  So he “throws me” a couple of jars both Creamy and Crunchy styles. I take them home, send John an Email thanking him for the “loot” and then shelf the jars for three months.

Well this morning I wake to a shit storm, literally! It is 4 a.m. and my wife’s dog has delivered Armageddon to the living room carpet. I clean it up then go walk the fuzzy jerk, then make some coffee and finally start stress eating.  So I remember this Pecan Butter stuff. I pull it out of the pantry. There is now only one jar. I tossed out the crunchy version about two weeks prior because when I went to open the jar it didn’t make that “pop” noise I like to hear before I put something in my mouth. The jar was also oily so I freaked out and tossed it. The creamy is what I got left now. I open it, still no “pop!” so I take a calculated risk. I start by smelling, then by stirring the oil and solids back together. I am cool with this because when you buy real peanut butter you have to mix the oil back in when it separates so no biggie. I start stirring the jar. I notice how the different flavors and colors start to come together like that of a rich caramel sauce.  I took a small spoonful and the first taste prompted me to start eating right out of the jar.  Hey, I was stressed!

The flavor is well balanced between an earthy nutty sweet and a light, almost lifting salty creaminess. This stuff is essentially pecan crack. I am from South Carolina and got paid 5 cents to fill an old coffee can full of pecans for money.  I know pecan crack. My personal love for Pee-Cans comes from growing up eating southern favorites like pecan pie, cheese biscuits with a pecan top, cinnamon pecan honey buns and don’t forget the pecan toppings for the sweet potato casserole.  Now I am holding in my hand a product that will surely take any of these previous items to a new found level.

My head is spinning with all the menu ideas that will star Ziegelmeier’s Toasted Pecan Butter! Tonight it is roasted salmon with a Pecan Butter pesto!  I wanted more information on this stuff so I began reading the handout that John gave me with the two jars.  I know immediately not only is this product loved by the Ziegelmeier clan but also the Almighty Lord himself. Right there on the cover of the pamphlet is a quote from the Bible. The About Us section begins with a thank you to God, right away I know I am dealing with some powerful forces. So I guess if you don’t have God in your life now to personally deliver love and goodness you can be certain of one thing, Ziegelmeier’s Toasted Pecan Butter does this for him, one jar at a time. http://ziegelmeiers.com/

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