Contest
Featured Recipe
25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson
More than a mere vehicle for sustenance, food unites us all. This couldn’t be more true when it comes to dessert: The one, great equalizer. But a good dessert doesn’t just taste sweet. It restores the palate and invites diners to explore greater future culinary depths. The right dessert makes everything else seemed balanced and at peace. Rather than an expected conclusion, a dessert completes, surprises, and leaves a lingering sense of wonder on the tongue. Yes, dessert can do all this. And it does when you’ve got the Spot Light Café to guide you.
Popular Articles
Food & Wine Recipes Main Course Grilled Bratwursts
Grilled Bratwursts
Description
27-5 Winter Issue
Some people swear it’s not a tailgating party without these on the menu. And I tend to agree with them.
These brats are simmered in beer, making them extra juicy and filled with lots of flavor. Once grilled, drop in a bun, top with whatever you like, and you have a perfect snack for the game. The following recipe is for six bratwursts—if you are making more, double or triple all the ingredients to meet your needs.
Ingredients
- 6 Bratwursts
- 1-12oz. can of beer
- 1 medium onion, chopped
- 6 peppercorns
- 4 cloves
- 6 hard rolls
Methods/steps
- In a large pot, combine all ingredients except the rolls.
- Simmer over a low heat for 20 minutes.
- Preheat grill.
- Remove bratwursts from pot and place on grill for about 10 minutes, turning occasionally. Grill until brown.
- If you sprinkle with water they will form a crispy skin.