- 2 (16-ounce) can Goya black beans, drained and rinsed
- 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
- 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
- 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco pepper sauce
- 1 large ripe avocado, peeled, pitted and diced
- 2 tablespoons fresh chopped cilantro
- Baked tortilla chips
- In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
- To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.
(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.
First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.
Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!
Check out johnsonville.com for great recipes and more!
Are You a Grillin' Guru?
You can be, by following Johnsonville's Tips for Grilling Success.
- Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
- It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
- Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
- Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
- Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.
Know when your brats are done cooking, which is:
- about 25 to 30 minutes using the above guidelines.
- when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
- when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)
- 1 tablespoon butter
- 3 garlic cloves, finely minced
- 1 tablespoon coarsely cracked black pepper
- 1 bottle (12 ounces) dark beer
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup stone ground mustard
- In skillet, melt butter.
- Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
- Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
- Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.
Yield: 2 cups.
Notes, Tips & Suggestions
Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.
- 3 tablespoons olive oil
- 1 large onion, cut into 1/4-inch slices
- 3 garlic cloves, thinly sliced
- 1 cup barbecue sauce
- 1 cup prepared coleslaw dressing
- 1 package (16 ounces) cabbage slaw
- In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
- In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
- Refrigerate until ready to serve as topping with grilled brats.
Yield about 5 cups
- 1/2 cup cider or rice vinegar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 garlic cloves, finely minced or pressed
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup diced papaya
- 1/2 cup diced sweet onion
- 1/2 cup diced mango
- 1/2 cup unsweetened pineapple tidbits, drained
- 1/2 cup diced sweet red roasted peppers, drained
- 2 green onions, finely sliced
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon hot pepper sauce
- 1/8 teaspoon Chinese 5 spices
- In small saucepan, combine vinegar, sugar and salt; bring to boil.
- Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
- In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.
Yield 3 cups
Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.
- 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
- 1 1/2 cups zucchini, cut into small chunks
- 1 small red onion, cut into small chunks
- 1 6-ounce package portabella mushroom slices, halved
- 2 tablespoons olive oil
- 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
- Salt to taste (optional)
- Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.
- In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
- Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.
Total Fat: 4g
Makes 8 1/2-cup servings
Notes, Tips & Suggestions
Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.
This recipe is from "Holly Clegg's Trim & Terrific(tm) Diabetic Cooking" (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.
Sun-Dried Tomato Salad Dressing
- 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
- 2/3 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons capers
- 3 cloves garlic
- 3 tablespoons Kikkoman Rice Vinegar
- 1/4 cup Kikkoman Thai Style Chili Sauce
- 4 cups rotini pasta, cooked
- 1/2 cup cucumber, peeled and seeded
- 1 cup cherry tomatoes
- 1 cup green bell pepper strips
- 1 4-ounce package feta cheese, crumbled
- 1 3.8-ounce can black olives, sliced and drained
- 3/4 cup chopped green onions
- 1/2 tablespoon chopped dill weed
- For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
- For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
- 1 pound ground beef
- 2 egg yolks
- 1/3 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 3/4 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 2 tablespoons chopped stuffed olives
- 1/4 cup olive oil
Tangy Barbecue Sauce
- 1 1/4 cups packed brown sugar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 1 cup strong coffee
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
- Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
- Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
Makes 30 meatballs
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano or 1 table-spoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds (about 3 large) unpeeled russet potatoes, cut into 1/2-inch-thick slices
- Combine oil, garlic, oregano, salt and pepper in large bowl.
- Add potato slices and turn to coat. Grill potatoes for 16 to 18 minutes or until cooked through and nicely browned, turning once.
Makes 4 servings