Stormy Weather

Today's Photo of the Day Challenge was to "Stretch your legs, take a walk and snap a pic of what you see".

Well, it was a hot, humid, stormy, yucky day here in my neck of the woods so the only walking I got was walking from the church to the trunk of my car and from the trunk of my car to the food pantry, lugging all these packages both ways.

I was really hoping for some nice weather today because our friends, Steve and Sharon, are coming over for dinner tonight.  The last time we had them for dinner was for a Valentine's Day Dinner Party.  Sharon and Steve were nice enough to entertain us with their music and singing for Ting and Tony's Wedding on very short notice.  When asked what we owed them Steve replied that he just wanted to learn how to make the Oyster's Rockefeller I had served as a first course at the Dinner Party.

Then a couple of weeks ago I received the Sur La Table magazine and they were advertising a Cast Iron Oyster Pan for the Grill.  I thought this, along with a gift certificate from a good local fish purveyor would make a wonderful thank you gift for them.  Unfortunately we went to two different Sur La Tables and were told that they were all sold out and back ordered until August.  So, we ended up getting them a gift certificate for both places and I am making them Oyster Rockefeller again tonight to enjoy before our main course.

You would think that with such a fancy first course that the dinner would be fancy too but nope, I wanted to be able to eat outside so I had planned picnic fare.  Now the weather won't allow us to eat outside but we are still having picnic fare.

We are having Beer and Brats but a little bit fancier version from Cuisine at Home of a German Brat Salad with Beer-Horseradish Vinaigrette.

The vinaigrette is quick and easy to put together.

And there was beer in the bottle left for the cook!!

Quarter the cabbages and then place them on foil with 2 T. of the Vinaigrette.

Season with Salt and Pepper and seal.

Slice a medium red onion into 1/4" slices.

Brush each side with olive oil.

Season with salt and pepper.

Brush each side of bread with olive oil.

 

Chop everything into bite size pieces.

Toss with remaining vinaigrette and serve.

Beer-Horseradish Vinaigrette

adapted from Cuisine at Home, Issue #87

3/4 c. dark German Beer

3 T. prepared horseradish

2 T. Dijon Mustard

1 T. Wine Vinegar (I used white wine vinegar)

pinch of Kosher Salt

Whisk together all ingredients in a small bowl.  Set aside.

German Brat Salad

adapted from Cuisine at Home, Issue #87

1 med. red cabbage, quartered

1 med. green cabbage, quartered

Beer-Horseradish Vinaigrette

Salt and Pepper to taste

8 Bratwurst

1 red onion, sliced into 1/4" rings

5 slices rye bread, 1" thick

Olive Oil

Preheat grill to med high heat.

Place each cabbage quarter onto a sheet of aluminum foil.  Drizzle each with 2 T. Beer-Horseradish Vinaigrette, season with salt and pepper and seal shut.

Brush onion slices and bread slices on each side with olive oil.

Place cabbage packets and Bratwurst on grill and cook, turning as needed, for 15-20 minutes, until bratwurst is cooked through and cabbage is soft.  Grill onions for 4 minutes, turn over and cook 4 minutes longer.  Grill bread for a couple of minutes on each side, until toasted.

Unwrap Cabbage, discarding foil, and chop.  Chop onions and add to Cabbage. Cut bread into bite size pieces, add to cabbage and onion.  Add remaining vinaigrette and toss.  Top with sliced Bratwurst and serve.  Print Recipe

You could easily serve 10 adults with this recipe.  It is a great way to stretch a few sausages to feed the whole family.  I am sharing this recipe at Thrifty Thursday.  Stop by for many more money saving tips.