Brats, beer, and cheese recipes! The Spicy Page!

Order of Recipes: First come cheese, next come beer, then come the brats, interspersed with hot and spicy.

Four Cheese Chiles Rellenos

Taken from: The Eldorado Grill Cookbook

• 1/4 pound feta cheese, crumbled
• 1/4 pound white cheddar cheese, grated
• 1/4 pound Monterey Jack cheese, grated
• 1/4 pound cream cheese, softened
• 1/2 Tablespoon freshly squeezed lime juice
• 3 scallions, sliced
• 1/2 Tablespoon black pepper
• 6 fresh poblano peppers, roasted and peeled
• Canola oil, as needed
• 4 eggs, separated
• 3/4 cup flour

Combine cheeses, lime juice, scallions, and black pepper in a large mixing bowl.

Cut a slit into one side of each pepper. Using a spoon, stuff each pepper with 2 ounces of cheese mixture and set aside.

Heat about 1-inch of canola oil in cast iron skillet or saute pan. While oil is heating, beat egg whites until stiff. Gently fold lightly beaten egg yolks into egg whites. Roll each chile into egg mixture, coating completely. Roll each chile in flour, coating completely.

Drop each chile into hot skillet and cook for 5-6 minutes. Remove and place on paper towel to drain excess oil.

Serve with salsa of your choice. Yield: 6 servings

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Hot Hot Chili!

This recipe adds a bottle of beer to a delicious, capsicum-packed combination of ingredients including a habanero pepper, a jar of hot salsa, spicy beans, chili powder, spicy hot olives, and green chiles. This chili tastes fabulous and is fast-to-fix. The recipe comes from Stump, aka. Jim, the creator of Stump's Hot Olives.

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Stump's Quesadillas

Stump's Quesadillas is the perfect green-n-gold party food to fix for a Green Bay Packer game. (Or any other sports match.) The quesadillas are spicy, cheesy, and all-in-all heartily satisfying. They're also quick to make and easy to eat. You can adjust the heat to your taste, -just reduce or increase the number of hot olives you use. Click on the link for the recipe.

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Taken from: Drink Your Beer and Eat It Too!

John's Beer Cheese Soup

• 1/2 cup butter
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 5 cups chicken broth
• 1 12-ounce can flat beer, room temperature
• 1/2 cup flour
• 1/2 teaspoon dry mustard
• 1 tablespoon grated Parmesan cheese
• 1/2 pound sharp cheddar cheese, grated
• Salt and pepper to taste
• Minced parsley, garnish

In large saucepan, melt butter. Add carrots, celery, and onion and saute. Add chicken broth and beer; heat to simmer until vegetables are cooked. Add flour, dry mustard, and Parmesan cheese and continue cooking at low to medium heat until mixture thickens, 5-7 minutes. Add grated cheddar cheese and seasonings. Cook until cheese is melted. Serve garnished with minced parsley. Serves 6-8

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Ginger Bread with Lemon Sauce

Taken from: Drink Your Beer and Eat It Too!

Ginger Bread:

• 1 cup beer
• 1 cup margarine, softened, (I use butter)
• 1 cup brown sugar
• 1 cup molasses
• 3 eggs, beaten
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 1/2 teaspoons cinnamon

Bring beer to boil. In large mixing bowl, pour beer over margarine. Add sugar, molasses, and eggs. Sift together flour, baking powder, baking soda, salt, and spices. Add to beer mixture, beating with electric beater until smooth.

Pour batter into greased and floured 9 x 13-inch cake pan. Bake in 350 degree oven for approximately 35 minutes, until cake tester comes out clean. Serve with Lemon Sauce. Serves 12 - 16.

Lemon Sauce:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup beer
• 2 Tablespoons margarine
• 2 Tablespoons grated lemon rind
• 2 Tablespoons lemon juice
• 1-2 drops yellow food coloring

Over medium heat, in 1-quart saucepan, combine sugar and cornstarch; gradually stir in beer. Stirring constantly, cook until mixture comes to boil; boil and stir for one minute. Remove from heat and add margarine, lemon rind, lemon juice, and food coloring. Can be served hot or cold.

See: Gifts of the Garden: Flowers, Spices, and Beer for a Happy Mother's Day! for the story of my improvisation on this lemon sauce.

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Bratwurst and Onions

Taken from Drink Your Beer and Eat It Too!

• 1 1/2 12-ounce cans beer
• 2 pounds bratwurst
• 2 large onions, sliced
• 4 peppercorns
• 4 Tablespoons margarine
• 1 Tablespoon Worcestershire sauce

Pour beer into large saucepan and add bratwurst, onions, and peppercorns. Bring to boil, reduce heat, and simmer for 20 minutes. Drain, reserving bratwurst and onions.

Grill bratwurst on grill until browned. Brown onions in melted margarine in skillet with Worcestershire sauce. Serve bratwurst and onions on brat rolls or similar hard roll. Servesn 6-8.

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Brats and Kraut

Taken from Drink Your Beer And Eat It Too!

• 6 bratwurst patties, grilled
• 1 16-ounce can sauerkraut
• 1 large onion, diced
• 1 cup beer

Place grilled bratwurst patties in aluminum foil pan and cover with sauerkraut and onions. Pour beer on top. Simmer over charcoal grill or in oven for 30 minutes. Serve patties, sauerkraut, and onions on buns. Serves 6.

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Taken from: From Asparagus to Zucchini: A guide to cooking farm-fresh, seasonal produce

Bratwurst Kohlrabi Vegetable Soup with Pumpernickel Dill Croutons

• 1 tablespoon butter, divided
• 2 cooked bratwursts, thin-sliced
• 1 cup chopped onions
• 2 medium kohlrabi's, peeled, thin-sliced, and chopped
• 1/2 cup thin-sliced celery
• 2 teaspoons fennel seeds
• 3 cans (each 14 1/2-ounces) beef broth
• 1 cup thin-sliced potatoes
• 1/3 cup thin-sliced dill pickles
• 1/2 teaspoon dill weed
• salt and pepper

Croutons:

• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon dill weed
• 1 1/2  cups cubed pumpernickel bread

Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; saute 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt nd pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Serve with reheated soup. Makes 6 servings.