Beer & BBQ: MFEO

Beer Braised Brats with Beer Braised Caramelized Onions

Beer Braised Brats with Beer Braised Caramelized Onions

Barbecuing and beer are perhaps the world's most perfect pair.

If you too are an avid fan of sipping on an ice cold lager while you flip burgers, char steaks, and grill any and everything, these beer braised brats and beer caramelized onions are just what the doctor ordered.

Done completely on the BBQ with a little help from a couple of cast iron skillets, I guarantee these will become a regular on your grill.


Beer Braised Caramelized Onions

Makes about 1 cup    

3 medium yellow onions
2 tablespoons unsalted butter
½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons honey
1 cup lager, divided

Set a large cast iron skillet onto the grill of your barbeque and set the heat to medium. Allow the pan to preheat while you peel, halve, and thinly slice the onions. Add the butter and onions to the pan and allow them to cook, undisturbed, for about 6 to 8 minutes or until they start to colour. Season the onions with salt and pepper, stir in the honey and half of the beer, and turn the heat down to medium-low. Continue cooking the onions, stirring frequently, until they are golden and caramelized.

Pour in the remaining beer, give the onions a stir, and allow it all to bubble and cook away until the alcohol cooks off and the onions are deeply golden. Remove from the heat and allow to cool.

*These onions can also be made on your stovetop.

 

Beer Braised Bratwursts

Serves 6

1 small yellow onion, sliced
2 cloves garlic, smashed
2 tablespoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2­–3 cups lager
6 bratwursts
6 sausage buns
Beer Braised Caramelized Onions

Set a cast iron skillet onto your grill and toss in the sliced onions, smashed garlic, Dijon mustard, salt, and pepper. Carefully pour in the lager and turn the heat on to medium. Close the lid of the grill and bring the mixture to a simmer. Once simmering, nestle in the bratwursts, close the lid of the grill, and allow the sausages to poach for 4 to 5 minutes, flipping halfway through, until the sausages are about halfway cooked.

Remove the sausages from the poaching liquid and grill on the preheated grill until the casings are crisp and browned and the sausages are cooked through, about 4 to 6 minutes per side.

Allow the sausages to rest for 3 to 5 minutes before serving on buns with Beer Braised Caramelized Onions.

Ice Cream + Tacos = a very happy Mary

Homemade Choco Tacos

Homemade Choco Tacos

On warm summer evenings as I sit in my apartment, there is one guarantee: at some point, the slightly spooky sounds of two ice cream trucks battling for the same neighbourhood will drift in our windows.  Always playing creepy versions of knockoff childhood classics, the sound of one ice cream truck will spark excitement in pretty much anyone.  For me, as soon as I hear a faintly off-tune rendering of Twinkle Twinkle Little Star, I dash about trying to find some change so that I can score a swirly cone rolled in chopped peanuts.  When a second truck rolls around however, with its music playing overtop, it starts to sound like a weird dystopian battleground… Rather than choose sides, I figure I might as well just make my own novelty ice cream treats…

Here is my version of an all-time fave, the Choco Taco.  It’s this wonderful concoction by Klondike that I can seem to only find at US gas stations. 

The ice cream here is so simple, you’ll feel like a culinary maven, the sugar cone taco shell can easily be made into a cone or edible dish, and the chocolate shell makes you feel like a real pro.


Ice Cream Tacos

Makes 6

Ice Cream Cone Taco Shells, recipe follows
No-Churn Vanilla Ice Cream
Magic Chocolate Shell
½ cup roasted chopped peanuts

To assemble an ice cream taco, fill a shell with a good helping of no-churn vanilla ice cream.  Make sure to fill it to the brim and smooth the top out using a spoon.  Dip the open sides of the taco into the chocolate shell making sure to cover all of the ice cream and roll in the chopped peanuts.  Place the finished ice cream tacos into a loaf pan standing them upright, cover with plastic wrap, and pop back into the freezer to firm up.

These can be made ahead and stored in the freezer for up to two weeks.

 

Ice Cream Cone Taco Shells

Makes 6

1 egg white
3 tablespoons white sugar
3 tablespoons unsalted butter, melted
½ teaspoon vanilla
1/3 cup all-purpose flour
Pinch fine sea salt

Preheat your oven to 400F, line a baking sheet with parchment paper, and set out a standard muffin tin.

In a small bowl, beat together the egg white and sugar, followed by the butter and vanilla.  Finally, stir in the flour and salt just until combined.

Drop the batter by two tablespoonfuls onto the parchment lined baking sheet, being sure to leave lots of space between each so there is room to spread the batter out.  Using a butter knife or offset spatula, spread each little mound of batter into a thin circle about 4-5” across.

Bake for 4 - 8 minutes or until the edges just start to turn brown.  Remove the tray from the oven and set next to an upside down muffin tin.  While still hot, remove the rounds from the parchment one at a time and curve into a taco shell shape.  Place in between two of the upside down muffin cups and repeat until all of the shells have been formed.  Pop back into the oven for 3- 5 minutes to firm up the shells and allow them to cool on the upside down muffin tin until room temperature.

Fill with ice cream and top with chocolate shell!

*Note: these can easily be made into traditional cones by rolling into a cone shape or even made into little edible ice cream bowls by using the muffin tin right-side-up and pressing the par-baked rounds into the cups.

Magic Chocolate Shell: It's like if Honeydukes were an ice cream shop

Magic Chocolate Shell

Magic Chocolate Shell

The easiest thing to make to bring your ice cream to the next level.

Now, if only Hagrid would barge on into my kitchen and proclaim "You're a wizard, Mary."


Magic Chocolate Shell

1 cup chocolate chips, milk or semi-sweet
2 tablespoons coconut oil

In a microwave safe bowl, combine the chocolate chips and coconut oil.  Microwave, in 15 second intervals, until completely melted.

Allow the chocolate shell mixture to cool slightly before dunking or pouring over ice cream.