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Grilled brats can become tradition on July Fourth |

Grilled brats can become tradition on July Fourth

Richard Amster
| Wednesday, July 3, 2002 12:00 a.m

At some point while I lived in Chicago, the following entree became a Fourth of July tradition. While the side salad is every bit as good, it wasn’t part of the tradition. Beer definitely was, though — so ice some down.

I also am offering a recipe for a crisp raspberry iced tea for something new to try. Make the potato salad and iced tea the day before your cookout.

Grilled Brats with Onions, Peppers

  • 2 medium to large sweet onions
  • 3 medium to large green peppers
  • 6 to 8 fresh bratwurst (2- to 3-ounce)
  • Oil for sauteing
  • 6 to 8 fresh crusty sausage buns, split
  • Spicy mustard, to taste

Halve the onions from top to bottom, skin them and cut them into julienne strips. Do the same with the peppers, discarding all of the seeds. Drop the onions and green peppers into boiling water for 1 minute, then drain well.

Lightly slice each brat lengthwise about 1/4 inch deep and grill to the desired doneness. Meanwhile, either saute the veggies in the oil on the stove or on the grill (this way, you will use only one source of heat).

When they are done, remove the meat and the veggies from the heat. Place the buns on the grill and allow them to earn their stripes as well. Put the sandwiches together, pass the spicy mustard and dig in.

Makes 4 servings.

Potato and Roasted Corn Salad

  • 2 pounds small redskin potatoes, quartered
  • 2 ears sweet corn
  • 1/4 cup sweet onion, minced
  • 3 green onions, cut into thin rings
  • 1 rib celery, cut into small dice
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • Salt and pepper to taste
  • Prepared mustard, to taste (optional)

Place the potatoes into a pot of cold water to cover them by 2 inches. Cover the pot, bring the potatoes to a boil, reduce the water to a simmer and cook the potatoes until fork-tender. Drain the potatoes and allow to steam dry until cool.

Meanwhile, cook the corn in boiling water or on the grill. When the corn is cool, cut the kernels from the cob.

Combine the corn kernels, sweet onion, green onions, celery and potatoes. Mix the buttermilk and mayonnaise and fold it into the potato mixture. Mix well and season to taste with salt, pepper and mustard, if desired.

Raspberry Iced Tea

  • 4 single-serving bags of raspberry tea
  • 4 to 5 cups boiling water
  • 2 cups orange juice
  • 1 cup sugar
  • 1 cup water
  • Juice of 1 lime
  • Juice of 1 lemon

Brew the tea in the boiling water and let it cool in the refrigerator. Meanwhile, pour the orange juice into an ice cube tray and freeze it to make cubes.

Combine the sugar and water and bring to a boil. Let cool in the refrigerator.

Add the lemon and lime juice to the chilled tea. Sweeten to taste with the cold sugar syrup. Chill each drink with the orange juice ice cubes.

Makes 1 quart.

Categories: News
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