BBQ Beer Brats

Brats and Beer 041Oh HELL no! My liquor store is out of my favorite beer Sad smile. What can I do now for after work libations? I had to pick a different beer brand. And actually, I was interested in making some Margaritas. I am out of frozen Lime-aid, so I hope beer will be a good replacement.

I found some Beer Margarita recipes online. They all mentioned Lime-aid. Then I remembered that I had a Margarita Mixer in the fridge. I was sure it was expired, but lucky for me, it says best by August 2020. So I can substitute that for Lime-aid.BBQ Beer Brats 001

One of my co-workers LOVES Patron. It is expensive, so I never had interest in buying it, until now. I call this my: Seems like the End of the World Beer Margarita. I got the Oyster Smoothie blender just in time to try my wacky beer combination.

INGREDIENTS:

  1. Beer Bratwursts, 5
  2. Liquid Smoke, Applewood, recommended: Wright’s, 1 cap
  3. Barbecue Seasoning, recommended: Gates, 3 teaspoons.BBQ Beer Brats 013
  4. Barbecue Sauce, recommended : Gates, 5 tablespoons
  5. Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
  6. Beer, recommended: Bud Ice, 16 oz (or half of the can)
  7. Baked Beans Maple & Cured Bacon, recommended: Bush’s Best, 28 oz.
  8. Soft Pretzel Sausage Buns, recommended: Pretzilla, 1 per Brat
  9. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  10. Ground Mustard, recommended: Tone’s, ¼ teaspoon
  11. Red Onions, diced or sliced, ¼ cup
  12. Parchment Paper Sheets, recommended: Reynolds Kitchen, 1Brats and Beer 013

INSTRUCTIONS:

  1. Pre-season the Brats 30 minutes before cook time or the day ahead. Score the Brats and add to a plastic storage bag.
  2. Add the BBQ Seasoning, Celery Seeds Stir Fry Oil and Liquid Smoke to the bag. Massage into the Brats
  3. Marinade 30 minutes or overnight.
  4. Pre-heat the skillet. I used a Cast Iron Grill skillet and pre-heated for 3 minutes.Brats and Beer 017
  5. Grill the Brats 3 minutes per side
  6. Remove from heat and deglaze with Beer. I had the pour the Beer a little at a time so that it did not flare up. The heated Beer had great aroma.
  7. Add chopped BBQ Sauce, Onions and Ground Mustard.
  8. Cover and cook on low for 30 minutes.
  9. Next, you can toast the Pretzilla bun and serve with a pickle.
  10. The next day, I added the Baked Beans to the same skillet and cooked on low for 1 ½ hours. You can also use a Slow Cooker.Brats and Beer 018
  11. This made an “easy” lunch because I could cut up one Brat with some of the Baked Beans and eat it in a bowl.

Beer Margarita:

  1. Tequila, your favorite brand or recommended: Patron, 1.5 oz (or Jigger shot)
  2. Beer, your favorite brand or recommended: Bud Light, 12 oz.
  3. Margarita Mixer (with Key Lime Juice & Agave Nectar), your favorite brand or recommended: Master of Mixes, 1.5 oz (or Jigger shot).Brats and Beer 025
  4. Add a splash of Orange Juice (or Lemon Lime soda)
  5. Add an Ice Cube, 1. Don’t go over the Smoothie limit, mine is 20 oz. Fill, Blend and get Drunk!

Holy Beer Foam! It was like opening a can of beer that was shaken. Open slowly over a sink. Watch out for the beer explosion.

Beer Update: I was using the wrong method to order it Sad smile.  I used my iPhone Liquor app and found my favorite beer. Happy times!Brats and Beer 031

Happy Birthday Queen Gina! My little sister is gone, but not forgotten and still very much loved.

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Brats and Beer 038

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Brats and Beer 065

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TWITTER:
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FACEBOOK:
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YOUTUBE:
https://www.youtube.com/user/ShalimaraliBrats and Beer 076

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Brats and Beer 042

2019 Cooking Ends: 2020 Cooking Begins

Samsung 870I created a Cookbook folder on my computer back in 2009. Since then, I have added my recipe creations and saved recipes for inspiration.

I am almost done working on my Cookbook. Hopefully, I will have it ready by January 2020.

I originally planned to publish my cookbook back in 2016. But, along came the thoughts and ideas for the Vampire Dancer Saga series, after seeing 3 bats in my house.

I LOVE planning my meals in advance!Samsung 871

That way, there is no excuse to order Pizza Hut, when the fridge or pantry is empty.

I try to plan my meals 1 to 2 weeks in advance, to allow “smart” shopping versus “impulse” shopping.

This week was Epic Tuna and later on, Pork Chops on Croissant Rolls. I love Salad as my side dish for dinner.

Samsung 866I am also prepping the Catfish Nuggets for tomorrow. For breakfast, during work days, I love eating Cottage Cheese with Diced Peaches.

I used to love eating a Bacon, Egg & Cheese sandwich for breakfast. Or a Spam, Egg & Cheese sandwich, or a Sausage, Egg & Cheese sandwich. I am cutting out a lot of bread to lose weight. But I will take a break on my diet to make a Biscuit, Sausage, Country Gravy, Hash Brown, Egg and Cheese Quiche for Christmas.

Ground LambMy Christmas main dish will be a Surf & Turf Spazghetti with Truffle Alfredo Sauce, Italian Sausage, Pepperoni, Anchovies, Shrimp Scampi and Cream of Shrimp Condensed Soup. I even have Shrimp Bouillon cubes to boil the spaghetti pasta in. This will be epic!

For a lighter meal next week, I have a can of Baked Beans and I can chop and fry Polish Sausage to cook with it. A “Grown Up” version of Pork & Beans.

My lunch break during work days is only one hour. So I love to cook in advance and eat leftovers during the week. And then freeze the rest, when I get sick of eating it.

Samsung 862I like to make Black-eyed Peas & Cornbread for New Year’s Eve, or a pot of Chili. I plan on making Middle Eastern Chili On December 30th or 31st. The Ground Lamb is so expensive, but since it is a holiday, I will splurge.

If I know that I am planning a meal in advance, I also buy things on sale. I plan on making Meatloaf, and I have some of the ingredients now that can be used for other meals, in a pinch. For example: diced tomatoes. can be used in Spaghetti, Chili or Meatloaf. So I try to buy them on sale and stock up.

I ran out of Mirepoix, so I have to wait to make the Macaroni & Cheese with Cream of Mushroom Soup. Boo!

Samsung 864Along with the Surf & Turf Spazghetti, that is way too much pasta. But I still kept it in the picture with the Catfish Nuggets for my Happy Vance Day on December 21st. TODAY!

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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Bacon Bleu Cheese Tornado Burger: Happy Memorial Day!

Cooked1Bacon Bleu Cheese Tornado Burger: Gluttons Unite!

I loved this week’s episode of Guy’s Grocery Games Burger challenge. Aaron May is always one of my favorite chefs on the show. And sure enough, he won!

I am going to steal one of his burger techniques, by using my square egg ring to shape the burger. I agree with using butter-side down, on a burger as well.

I got so many fresh ideas for my Memorial Day burger from that episode. I was going to grill it outside yesterday, but the heavy rain, thunderstorms and tornado warning said otherwise.

Aaron1So, instead, I had to take cover in the basement for about an hour until the weather cleared up. I remembered to grab a battery-operated candle, but forgot to bring a can of beer! Do’h!

So me and my loyal cat stayed in the dusty, wet basement, dreaming of the burger I had planned to make.

Oh well, the storms made me miss the Dynasty finale and Agents of Shield too. Boo Bad weather!

Cooked2Hopefully Saturday will be a great Do-Over day to get back on track with my favorite TV shows.

And I can use my grill pan, instead of my new George Foreman grill. I was looking forward to soaking hickory chips for one hour, then adding them to a foil packet with holes, for the outside grill.

I think I can make this burger just as good inside!

This burger was referenced in The Vampire Dancer Saga, Part 2, Chapter 7: Dancing Back to our Past (the 1950s). Go to page 27 in the soft cover book. Or, do a search in the audio or Kindle version.

INGREDIENTS:

  1. Aaron2Ground chuck beef, 1 pound
  2. Bleu cheese crumbles, ½ to ¼ cup, to your taste
  3. Bacon Pieces or Bits, ½ to ¼ cup, to your taste
  4. Diced onions (or slice a raw onion), ½ to ¼ cup, to your taste
  5. Worcestershire sauce, ½ teaspoon, to your taste
  6. Liquid Smoke, ½ teaspoon, to your taste
  7. Montreal Steak seasoning, ½ teaspoon, to your tasteCooked3
  8. Brioche Buns (or your favorite bun), 4
  9. Aioli, Mustard and Mayo (use one on the top and one on the bottom bun)
  10. Horseradish, dash (bring some heat!)
  11. Butter, 4 pats
  12. Swiss Cheese, I am using Aged, 2 per burger
  13. Tomato, I am going to use 1/3 of a Roma
  14. Barbecue sauce or Ketchup, what you like the best, or none
  15. Pickles, optional
  16. Lettuce, optional (I am having a salad, so I am skipping the lettuce on the burger tonight)
  17. Poppy seeds (why pay more for Chicago-style buns, when you can DIY it yourself?)
  18. Water

SUGGESTIONS:

  1. Get beef to room temperature, then together mix with Bleu cheese, bacon pieces, diced onions,Cooked4 Worcestershire sauce, Liquid Smoke and Montreal Steak seasoning. Plastic disposal gloves are your best friend for this. Form into 4 patties, with a butter pan indent on the bottom side
  2. Chef tip, you can use an Egg Ring to shape the burger round or square. I fried the bottom side with the egg ring in the pan, then removed the egg ring for the top side
  3. Heat the grill pan for 2-3 minutes on low (or get your grill nice and hot!)
  4. Burger, butter-side down on the grill pan, cook until 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F, this usually takes about 5 minutes per side in my grill pan. I crank the heat up a bit after I put the burgers in.
  5. Now it is time to grill the buns and let the cheese melt. I experimented using butter to glue the poppy seeds, but that was too oily. So now I prefer to use water. So you may want to water the top side and make sure the poppyCooked5 seeds stick, then grill the top and bottom bun for a few minutes. The cheese can be melting at the same time.
  6. Remove the buns and let the burgers rest for a few minutes.
  7. I like to put Mayo on the bottom-grilled bun and Mustard on the top bun.
  8. The tomato and pickle add moisture to the bun, so I put the pickle on the bottom, the burger, and then the tomato on the top.

The perfect side dish?

Stay tuned for my Bacon, Bacon Cowboy Beans!

  1. Bacon Hickory Thick-slided, 1 pound
  2. Polish Sausage, diced
  3. Diced onions, I use frozen to save time, about 1 ¼ cupsCooked6
  4. Garlic, I use the bag of raw with the peel off, to save time, about 2 to 3 heads
  5. Spinach, frozen, 12 oz. bag
  6. Butter Beans, 15.5 oz., 2 cans
  7. Bush’s Grillin’ Beans, Bourbon & Brown Sugar, 22 Oz, 1 can
  8. Stubb’s Hickory Bourbon Bar-B-Q Sauce, 6 oz
  9. Beef Consommé condensed, 10.5 oz.
  10. Cream of Bacon Soup condensed, 10.5 oz. 1 can
  11. Cream of Celery Soup condensed, 10.5 oz. 1 can
  12. Ice, 4-5 cubes (to prevent the slow cooker from burning the food)

Get the slow cooker ready to go

  1. Cut and fry the bacon thick pieces, remove
  2. Dice and fry the polish sausageBeans1
  3. Cook 1 cup of onions and 2 heads diced garlic
  4. I put ice in the bottom of the slow cooker, then the uncooked onion, garlic and frozen spinach
  5. Drain the Butter Beans and add to crock pot
  6. Polish sausage and cooked onions and garlic
  7. Cooked bacon next
  8. Grillin’ Beans (or your favorite Baked Beans) is next
  9. Stir in the Bacon and Celery soup
  10. Add some Barbecue sauce next
  11. The Beef Consommé is last
  12. Cook on low for 8 hours or high for 4 hours

Have a safe and Happy Memorial Day!Beans3

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

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https://www.youtube.com/user/Shalimarali

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https://learnbellydancewithshalimarali.com/

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www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/