Ultimate Brats

Fresh Bratwurst
Beer (a good flavorful ale or a stout beer would be best)
Apple Juice
1 Onion cut into slices
Buns/rolls, Saurkraut, Spicy Brown Mustard

This is actually pretty easy to make, but the results are great. In a large saucepan, cover the bratwurst in equal parts beer and apple juice. Add the onion slices. Bring to a boil and cook for about 5 minutes. Remove the brats add then brown them on the grill, under your oven’s broiler, or in a frying pan with a bit of butter or oil added.

To finish the bratwurst: Heat the Saurkraut in the microwave or in a small saucepan till warm. Melt butter in a sautee pan, and sliced onion. Cook the onions, stirring frequently, until they are a light shade of brown and are well carmalized.

Spread the mustard on the buns/rolls, put the brat in, add some carmalized onions and saurkraut. Your good to go

Easy Bean Dip

1 24 ounce can refried bans
1/2 stick of butter
1 cup of shredded cheese (Mexican style cheese blend, Cheddar works as well)
1 can green chilies
1 – 2 jalapeno, finely minced (Add more or less depending on your preference for heat)
teaspoon of garlic powder

Mix all ingredients except the cheese in a microwave safe bowl. Heat in the microwave, stirring every minute, until the butter is completely melted and the bean mixture is heated thoroughly. Mix in the cheese and microwave an additional 1-2 minutes until the cheese is melted. Serve with Tortilla chips and Salsa Fresca(see recipe)

Salsa Fresca

4 large ripe tomatoes, seeded and chopped*
 4 tablespoons chopped fresh cilantro
1 medium white OR red onion, finely chopped**
2 green onions, finely chopped 4 to 6 cloves garlic, finely minced
1/2 teaspoon salt, or to taste 4 to 6 fresh OR pickled jalapeno peppers, seeded and chopped
 Freshly ground pepper to taste Juice of 1 small lime (about 2 tablespoons)

Combine all ingredients, mixing thoroughly. Give the Salsa at least a half hour to develop. If you want a really hot salsa, substitute the Jalapenos for Serrano chilies. If you’re really ballsy, and feel like proving your manhood, substitute the jalapenos with one finely diced Habenero chili. USE GLOVES WHEN HANDLING PEPPERS!!!!

In the next couple weeks, we’ll be trying out the salsa/bean dip. Yay for microwave recipes. :-)

That cheesecake sounds particularly good. Though with regard to the brats, I’m more inclined to cook ‘em and Budweiser and drink the good stuff! Oh, and for search engine optimization purposes, you should have made the title ’Cheesecake pictures of Jessica Alba’… :-)

Heinz Baked Beans
1 Can of Heinz baked beans

Open can of beans into pot, heat until slightly bubbling. Serve with toast and weiners.

what this thread has asked.

 Seared Ahi Tuna Steaks with a Blood Orange-Wasabi Glaze. The glaze goes well with seared scallops, grilled shrimp, as well as chicken or duck.

The Glaze
2 cups freshly squeezed blood orange Juice(If they’re not in season, you can use regular oranges. The color won’t be the same though)
2 cups Sake
1/3 cup Honey
2 Serrano chilies, halved
Prepared Wasabi, to taste
Freshly grated ginger, to taste

Combine the juice, sake, and honey in large saucepan. Add the Serrano chilies. Bring to a boil, and reduce down to a syrupy consistency, stirring frequently towards the end. Strain to remove the chillies, as well as to remove any pulp from the oranges. Whisk in the wasabi and ginger, and season with salt and pepper.

The Tuna Steaks:
Find the freshest tuna you can find, preferably sashimi grade, since the tuna should be served rare. Frozen does not work well for this.

Season the tuna with salt and pepper and rub with a small amount of vegetable oil. Get your pan as hot as you can. Sear the tuna for 30-60 seconds for each side. Be on your toes and don’t over cook the tuna. It should only be in the pan for 1-2 minutes.

Brush with the glaze. Garnish with a little thai basil if you can find it. (it does make a difference)