Tuesday, July 3, 2012

Tasty Tuesday: Summer Salad and Sangria

We had a belated Memorial Day cook out a few weekends ago. Jenny and I scoured pinterest for some summer recipes suitable for post fishing expedition nutrition. (Note: It was catch and release, therefore our menu options were limitless!)

Summer Salad and Sangria were immediately placed on the menu. Then the question remained, what was the main course? Bratwurst! And, what to go on Bratwurst? Caramelized onion jam!

Beware, the following recipes require a lot of chopping. Grab a sharp knife and go!

1st! Summer Sangria with Raspberries and Serrano

You need time for the flavors to meld together, so make this one first. We followed this recipe to a "t," well almost. We used a pinot grigio-esq bottle of wine called Kerosene from the Miranda Lambert Winery near Dallas. And, for good measure we added a second serrano pepper to the mix. The recipe said "if you dare." I'm kind of like Marty McFly, don't call me chicken.

2nd! Lemony Cucumber Summer Salad

The only difference from the recipe linked above is that we added tomatoes and used red wine vinegar in the place of white wine vinegar. This was a very refreshing addition to the brats.

Everyone likes sauteed onions on their brats, right? Well, if you don't give it another go with this recipe. You might be glad you did. I changed this recipe just a touch.

3 TBSP Butter
2 TBSP extra-virgin olive oil
2 pounds onions, thinly sliced
1/2 cup chicken stock
2 TBSP balsamic vinegar
1 tsp brown sugar

Season with salt

Saute onions with butter and EVOO for 10 minutes or until transluscent. Add the chicken stock and cook for an additional 10 minutes. Finally, add the balsalmic and brown sugar and caramelize for... well as long as it takes... or approximately 10 minutes.

Throughout this process, stir occasionally.

And? Delish!

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