It’s Summertime in the city…

Since I have been on vacation or busy with work, I have not had time to update Charm Offensive Cooking.  However, I am planning to add more throughout the week.

My boyfriend came over to my apartment, and we cooked dinner together.   We had bratwurst, blackberries, yellow and orange peppers to use, so we decided to make a german-style feast of sorts.  First, I made a blackberry crisp, which was amazing served with vanilla ice cream.  While the crisp was baking, I helped my boyfriend with dicing up some peppers, onions, leeks, and peppers for the brats and potato dish.  First, we sliced the yellow and orange peppers in thin slices and diced the leeks.  This was going to be sauteed with butter, ground mustard, and a sea salt mixture with smoked paprika and fresh ground pepper.  Then, I sliced the onions and potatoes in small slices.  I added this to butter for frying.  After a bit, I added some dill, bacon bits, celery salt, fresh ground pepper and some sea salt.

While the veggie dishes were cooking, I removed the blackberry crisp and set up another pan for the bratwurst.  Next up were the bratwursts.  The brats were poached with a bock style beer and a special ingredient, which might not seem so complimentary….sweet pickle juice.   Once the brats were finished, the sauce in the pan was too good not to write about.  This sauce was a beer-amel (a caramel that tasted like a sweet beer).  It went beautifully with the brats.

Overall, the menu was great and it just complemented the relaxing weekend.

The brats were taking a beauty bath in the bock/pickle juice mixture.

Brats in Beer

a package of bratwurst

1 bottle of bock style beer

1/3 c. sweet pickle juice

Poach the brats in beer and pickle juice mixture.  Do this until the brats are done and the sauce is a thick consistency.  Serve the brats with the sauce immediately.

The potatoes were awesome..bacon makes everything taste better

Who thinks vinegar and mayo-based potato salads are overrated Salad

4 Red potatoes, thinly sliced

1 vidalia onion, thickly sliced

2 tsp. dill

4 tbsp. butter

1/4 c. bacon bits

2 tsp. celery salt

freshly ground sea salt and pepper

In a saute pan, melt butter.  Add potatoes and onions.  Saute for a while, then add dill, celery salt, sea salt, pepper.  Cook until potatoes are fork tender.  Serve immediately.

Brats are not awesome without peppers and onions.

Awesome Sauteed Peppers and Leeks

1 leek, diced

1 yellow bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1/2 tsp. ground mustard

2 tbsp. bock style beer

1/2 tsp. sea salt/smoked paprika mixture (like Penzey’s Smoky 4S seasoning)

freshly ground pepper

3 tbsp. butter

In a saute pan, melt butter, then add peppers and leeks.  Cook until peppers start breaking down, then add pepper, sea salt/paprika mixture, ground mustard, and beer.  Once the peppers and onions are tender and broken down, serve with the brats.

Last but not least, I am star of the show...dessert

Blackberry crisp was the perfect way to end the meal.  Of course, I had to share this recipe on Crystal Clear Conservative, since we all know dessert is the best part of any meal.

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