Recently while on vacation, Josh and I visited a Pearl Harbor Exhibit, all about the “date which will live in infamy”, the war that followed, and the enormous effect it had on the U.S. and the world as we know it. It was a sobering experience, and on this Memorial Day morning, I can’t help but think of it. While I’ll be the first to admit that I’m not always the most patriotic, stories of war and sacrifice always tug on my heart. I’ve never lost anyone dear due to war – I’m one of the many who get to cheerfully say, “Happy Veterans Day” every November and look back at the service my parents offered our country. More often than not, Memorial Day has just meant the pool opening for the summer, or a great Bed, Bath, and Beyond sale, or cookouts with friends. This morning, though, I think of the elderly tourists walking around the exhibit with us, donning much more somber faces than mine. That world was closer to them than I could ever imagine – they remember radio announcements of the bombing when they were children and stories their parents told them of the war, or people they knew who served and never came home.
For me, it’s a day off work and a chance to share a new recipe. For many, though, it’s a sober reminder of the ultimate sacrifice given by one they love and have lost. Today as I celebrate summer along family, friends, and way too much food, I’m a little more mindful than usual that my freedom in the U.S. has come at a price.
When I saw thedefineddish.com‘s recipe for beer brats for the long weekend, I could not resist! I’m usually not much of a pork eater, but I’ve been branching out and trying new kinds of meats, so this was the perfect opportunity to try something new! If you don’t follow her on Instagram – do yourself a favor and do it now!!
What you’ll need:
- 1 package of brats
- 1 12 oz. bottle of your choice of beer
- 2 onions
- Your choice of bread/buns
- On medium high heat, add olive oil to skillet and sauté onions for 3-5 minutes.
- Place brats in with onions, add your bottle of beer, and bring to a slow boil.
- Reduce heat to a simmer and cook for 30-35 minutes, or until brats are cooked. Add beer if needed throughout cooking. (brats need to be mostly covered)
- Remove brats from skillet, and place on a grill pan on medium heat. This will give you those pretty grill marks and a yummy char taste without the mess of a grill.
- Serve on bread or bun with onions, and with your choice of toppings! We used parsley, mayo, and J added some jalapenos to his.
We made our brats with some sautéed asparagus and mushrooms – so yummy and so colorful, and makes for a complete hearty meal. I’m also a little weird about big chunks of meat, so after grilling it, I chopped mine up like ground meat, and ate my sandwich like that instead! (This makes for a great option for the kiddos, too!) Enjoy! What’s some of your favorite summer recipes? Anything else you think would be super yummy with some beer brats? Let me know!
Until next time,