recipes

Main Dishes 11 August 2015

Brat Hot Tub

Ingredients
  • 1 11 x 9 x 2 3/8-inch aluminum foil baking pan
  • 2 to 3 beers
  • 2 tablespoons butter
  • 1 medium yellow or white onion, sliced
Preparation
  1. Put pan on hot grill.
  2. Pour in beer then add butter and onions. Grill brats to juicy, golden-brown perfection.
  3. Serve immediately and place any remaining brats into steaming hot tub.
Serves

Yield 5 servings

Source: Johnsonville

Ethnic 10 August 2015

Summer BBQ - German-Style

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

  1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
  5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
  6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
  7. Do not allow children to tamper or play with the cylinder or grill.
  8. Do not smoke while handling a propane cylinder.
  9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
  10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

6523 summer bbq german style 2 1684

Spätzle Salad With Grilled Vegetables

Ingredients
  • Canola oil for brushing grill
  • 1/3 cup canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon German mustard
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 2 zucchini, cut in 1-inch pieces
  • 1 eggplant, cut in 1-inch pieces
  • 1 pound spätzle
  • Fresh basil to garnish
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
  2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves

Serves 6 to 8

6523 summer bbq german style 3 1684

Grilled Peaches and Lemon Loaf

Ingredients
  • Canola oil for brushing grill
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches, halved and pitted
  • 1 lemon loaf cake sliced into 8 pieces*
  • Dark German chocolate shavings
  • Mint sprigs
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil.
  2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
  3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
  4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
  5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

6523 summer bbq german style 1684

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients
  • Canola oil for brushing grill
  • 1 pound lean ground turkey
  • 1 1/2 cups shredded German Emmentaler cheese, divided
  • 1 cup German sauerkraut with wine, squeezed dry
  • 1/4 cup plain breadcrumbs
  • 1 egg white
  • 2 tablespoons Bavarian mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
  • 1/3 cup canola oil
  • 1/4 cup German mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons minced dried cranberries
Accompaniments
  • German pickles, red onion rings, sliced tomatoes and lettuce leaves
Preparation
  1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
  2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
  3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
  4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.
Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

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