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Minnesota isn’t known as the culinary capital of the Midwest. Any cuisine that includes lutefisk – salted and dried cod fish cured with lye – has a lot to learn about good food. And for that matter football. However, as much as Packer fans may believe that the game this Monday is a no brainer for a win, keep in mind the Green Bay defense goes out to lunch quite often during game time. The defense needs to stuff the Vikings much like Wisconsinites stuff their beloved bratwurst. This football tailgating menu includes brats boiled in beer then grilled, served with a tangy coleslaw that’s a snap to make and baked potatoes with an assortment of toppings. So let’s get grilling.

Prick the brats with a fork. Place in saucepan. Cover with beer — a beer good enough to drink, not one of those trendy low carb or light beers. We’re talking a lusty lager here. Boil for 10 minutes. Let cool in the pan. Now on to the coleslaw.

Mix an 8 to 12 ounce package of shredded coleslaw with an equal amount of well-drained and rinsed sauerkraut. Sprinkle with a tablespoon each of caraway seeds, celery seeds and 1/4 teaspoon of salt. Mix well. See, that was easy.

Bake the potatoes ahead of time at 400 F until they’re about 10 minutes away from being done. Poke them with a fork. There should be resistance to the fork. Let cool. When you grill the brats put on the potatoes wrapped in foil at the edges of the grill. By the time the brats are done the potatoes will be too. And hopefully by halftime arrives, the Packers have pounded Ponder perfectly pancake flat.

Start the grill for the brats. The fire or temperature if you’re using a gas grill should be medium. The brats are already cooked through. You’re just crisping the skin and turning that grey color into a beautiful dark golden brown.

Serve the brats with mustard, onions, pickles, chutney or whatever other toppings you prefer. Toast split French rolls or hot dog buns.

Set out toppings for the piping hot potatoes of cheese, sour cream, cheese, chili, cheese, scallions, cheese, bacon, cheese, parsley, cheese, tarragon, cheese, sautéed mushrooms, cheese, baby spinach leaves, cheese and salsa. Oh, did I mention cheese?

My prediction for the game? Cheese outplays lutefisk.

November 10, 2011

Mix equal parts apple cider, ale, and white wine in a large sauce pan. Heat until just simmering. Remove from heat and serve in a punch bowl garnished with apple slices, and cinnamon sticks. Or place an apple slice and a cinnamon stick in a large heat proof individual cup.

Substitute beer for the liquid when you’re making a batter for deep frying or making tempura. The beer adds lightness and crunchiness to the coating because of the bubbles.

Think of this as fondue made with beer instead of wine. In fact if you have a fondue recipe you like, just substitute the beer. If you don’t, here’s one you can try. Melt two tablespoons of butter over medium heat. Add two tablespoons of flour, stir the mixture for a minute or two then slowly add in one bottle of beer. Le the mixture cook for a minute add 1/2 pound of finely grated cheese, 1/4 of a cup at a time stirring well after each addition. Serve hot, or at least warm, with pretzels, chips, or slices of sourdough bread. with two tablespoons of

You’ve heard of wine tastings? Well this is a twist on beer tastings. Select a number of different beers. Arrange small juice size glasses on the bar and an assortment of condiments such as lime wedges, raspberries, apricots and peaches. Include fresh herb leaves such as basil, rosemary, cilantro, and sliced vegetables such as cucumber, hot peppers, and cherry tomatoes. Guests can select the beer they would like pour into the small glass and add the condiment of their choice.

Beer can be used in many recipes as a substitute for wine. The flavor of the beer will flavor the food. Don’t use a beer you wouldn’t drink in cooking, just like you wouldn’t use an inferior wine. The alcohol in the beer burns off or evaporates when heat is applied.

Beer Soup
Sauté 2 large chopped onions in a tablespoon of butter until the onions are softened and translucent, about 10 minutes over low heat. Turn up the heat to medium and brown one pound of your favorite sausage. Add one quart of good beef bullion or broth. Bring to a boil and then simmer for 15 minutes. Add two 12 ounce bottles of good beer and heat through.