Beer-Boiled, Grilled Bratwurst:
- 1 bottle beer (recommended: Lakefront Brewery)
- Water or stock
- 6 uncooked bratwurst links
- Roasted Red Pepper Puree, recipe follows
- Parmesan Cheese Bowls with Mixed Greens, recipe follows
- Pan-Roasted Herbed Layered Potatoes, recipe follows
In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil. Add bratwurst, and boil for 5 to10 minutes, or until fully cooked. Remove the brats from the beer, pat dry, and brown on each side in a grill pan. Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Roasted Red Pepper Puree:
1 red pepper
Olive oil, for emulsification
Salt and pepper
Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely.
In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper.
Parmesan Cheese Bowls with Mixed Greens:
1 cup shredded Parmesan, divided
1 bag mixed salad greens
1/2 cup vinegar
1/4 cup sugar
1/4 cup olive oil
Heat a non-stick skillet over medium-high heat. Sprinkle 1/4 cup of cheese into the pan. Allow the cheese to harden and slightly melt together. Remove from heat. As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape. Allow the Parmesan bowl to cool. Once the cheese has hardened, do not place anything hot in the bowls or they will melt.
In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together. Serve the salad inside the individual Parmesan cups.
Pan-Roasted Herbed Layered Potatoes:
3 pounds russet potatoes
3 tablespoons thyme, chopped
3 tablespoons sage, chopped
3 tablespoons chives, chopped
1 stick butter
Salt and pepper
Melt butter in a large skillet over medium-high heat. Wash and peel the potatoes, and then slice the potatoes into disks. Layer the potato slices in the pan. Combine herbs. Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer. Repeat the layering process, ending with drizzled butter on the top. Cover the potatoes and cook over medium heat for 45 minutes.
Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan. Garnish with the remaining herbs.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.