For tips on cooking Bratwurst go to the following website: Stove Top: http://www.kitchenproject.com/german/Bratwurst/stovetop.htm

On the Grill:  http://www.kitchenproject.com/german/Bratwurst/BBQbrat.htm

(note that it is recommended you cook them on the stove top before grilling, so check out the website above also)

Super Bowl XLI Short Ribs*

4-5 lbs. Short Ribs, cut crosswise into 2- 2 ½ inch lengths

Course salt and coarsely ground pepper to taste

2 T. Olive oil

1 large onion, halved and slivered

1 cup beef broth

2 ½ cups of your favorite BBQ sauce

Preheat oven to 350

Sprinkle the ribs generously with S&P.  Place the olive oil in a Dutch oven (or other heavy pot) over medium-high heat.  Brown the ribs well for about 8 minutes.  Remove to plate.  Add the onions to the pot and wilt over low heat, scraping up the brown bits.  Return the ribs to the pot, placing them atop the onions. 

Place the pot in the oven and cook, covered, for 30 minutes.  Add the beef broth and cook, covered, for 45 minutes more.  Remove from the oven.  Stir in your favorite BBQ sauce into the broth and spoon the mixture over the ribs. 

Return the pot to the oven and cook, 40 minutes, basting once or twice. 

Serve with extra sauce if desired.

*Inspired by the recipe in The Richmond Times Dispatch “Parade” Insert 1-28-07

Blueberry-Beef Burgers (from “Eating Well” Magazine)

2 slices whole-wheat country bread, crusts removed, torn into pieces

1/3 cup fresh or frozen and thawed blueberries

1 T. balsamic vinegar

2 t. Dijon mustard

1 t. Worcestershire sauce

2 cloves of garlic, minced

¼ t. SALT, or to taste

Freshly ground pepper to taste

12 ounces 90% lean ground beef (Brookview Beef works great!!)

1. Place bread in a food processor and pulse into fine crumbs.  Transfer to a large bowl.

2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed.  Scrape into the bowl with the breadcrumbs.  Add ground beef and mix well with a potato masher.  Form into patties and broil or grill.   

Pan-Seared FLAT IRON STEAK

from

Southern Living Magazine

The trick to a great crust is to use a very hot skillet; a large cast iron or heavy stainless steel skillet works best.  Have your hood fan on high…there will be some smoke.  If you can’t find a flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.

MAKES 4 SERVINGS

PREP: 5 MIN.  COOK: 10 MIN.

STAND: 5 MIN

1 (1-lb.) flat iron steak

2 tsp. Montreal steak seasoning

¼ tsp. kosher salt

1 Tbsp. vegetable oil

Rub steak evenly with steak seasoning and salt.

Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness.  Let stand 5 minutes. Cut diagonally across the grain into thin strips.

Pan-Seared FLAT IRON STEAK

from

Southern Living Magazine

The trick to a great crust is to use a very hot skillet; a large cast iron or heavy stainless steel skillet works best.  Have your hood fan on high…there will be some smoke.  If you can’t find a flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.

MAKES 4 SERVINGS

PREP: 5 MIN.  COOK: 10 MIN.

STAND: 5 MIN

1 (1-lb.) flat iron steak

2 tsp. Montreal steak seasoning

¼ tsp. kosher salt

1 Tbsp. vegetable oil

Rub steak evenly with steak seasoning and salt.

Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness.  Let stand 5 minutes. Cut diagonally across the grain into thin strips.