slow cooked sausages in beer and onions
Recipe adapted from: Cook’s Country magazine, August-September 2012
Rich and robust flavor without having to fire up the grill.
- I like using an ale when slow cooking with beer. My favorite is Yuengling
- If you want a little kick with the sausage, use spicy Italian sausages
- 2 large sweet onions, sliced into 1/4 inch thick rings
- 1/4 cup soy sauce
- 2 Tbsps packed light brown sugar
- 10 mild Italian sausage
- 2 12-oz beer
- 1/4 cup Dijon mustard
- 1/2 tsp caraway seeds
- 1/4 tsp fennel seeds
- 10 hoagie rolls
- In a large microwaveable bowl, combine onions, soy sauce and brown sugar. Cover and cook in microwave for 5 minutes. Toss then transfer to slow cooker. Place sausages on top.
- In a bowl, whisk together beer, mustard, caraway and fennel. Pour on sausage. Cook on low for 6-7 hours. When cooked, remove sausage and arrange on a platter. With a slotted spoon, remove onions from slow cooker and arrange around sausages as a garnish. Create sandwiches with hoagie rolls and top sausage with onions and sauerkraut, if desired.
Posted by The Home Cook on December 26, 2012
leftover turkey slices has never tasted so good..
Happy Thanksgiving! Still mulling over what to do with tons of leftover turkey? Try this recipe. Even my daughter who doesn’t like turkey at all ate this for leftovers. It’s really easy and you probably have the ingredients at home already.
- 1 1/2 lbs leftover slices of turkey
- 1/2 cup soy sauce, preferably low sodium
- 3 tbsp lime juice
- 1/4 tsp garlic powder
- 1/4 tsp ground pepper
- 2 tbsp vegetable oil
Heat oil in a skillet over medium heat. Whisk together soy sauce, lime juice, garlic powder and ground pepper to create a marinade. Dip turkey slices in marinade and cook each side for 2-3 minutes. Serve.
Posted by The Home Cook on November 24, 2012
carne asada tacos made from skirt steak with chimichurri and diced tomatoes and onions
Tired of the typical ground beef or shredded beef Tacos? How about something different – Carne Asada.
- If Skirt Steak is too expensive, use Flap Steak.
- Don’t marinate for more than an hour as the acid from the lime can start “cooking” the meat. Needless to say, this dish can be ready in less than 1 hour depending on how long you marinate.
- Corn tortillas are what tacos are traditionally served with but if you prefer flour, go for it.
- Be creative with other fillings you use. Don’t limit yourself with tomatoes and cheese. Radish adds a great flavor to these tacos. I love some chimichurri with my steak tacos.
- This recipe is good for up to 20 tacos, just depending on how much you use for filling.
- 1 small onion quartered
- 1 bunch cilantro chopped with no stems
- 1 1/2 Tbsp fresh lime juice, about 2 limes
- 1 Tbsp Adobo seasoning
- 3 Tbsp canola oil
- 2 lbs skirt steak
- 20 corn tortillas
Combine first 5 ingredients in a food processor and puree to create a marinade. Marinate steak in the refrigerator for 30 minutes to up to 1 hour. Pre-heat grill to medium. Grill each side for 6 minutes, flipping every 3 minutes to prevent charring. Remove from grill and let steak sit under a tent cover for 10 minutes before slicing. Serve on individual tortillas.
Posted by The Home Cook on October 28, 2012