Archive for the ‘Recipes’ Category

Beer Glazed Sausages

Thursday, May 22nd, 2014

I was telling a friend about these beer glazed sausages and I said that I could make a whole cookbook with recipes from my dad. I would call it Cooking with Steve …. and Beer! Since May is his birthday month and he always got the shaft when I was growing up – everything falls on May 12th: Mother’s Day, First Communions, school plays, end of the year awards ceremonies, I think even my girl scout’s fly up from brownies to juniors was on his birthday – I decided to make him his very own memorial blog series.

cooking with beer

But back to the important part. Sausage. This is by far my most favorite indoor way to cook sausage. I use it for all of my whole sausage cooking (well, not breakfast sausage). It works for polish, brats, knocks, wursts, italian, anything really. Although, for italian I use the method plus water. My dad would still use beer I am sure.

Very important cooking note: as with all Steve recipes, the recipe does not call for a whole beer. The remainder is the critical “drinking while cooking” portion. 

Sausage cooked with beer

Beer Glazed Sausage
2-4 sausages, whole and in casings. Any amount that will fit in your pan with room and in a single layer can be one batch.
about 1/2 – 2/3 of a beer, nearly any variety of lager or pilsner will do. Use what you like.*
Maybe some water if you drink the beer and still need some liquid to add towards the end.

  1. Heat a skillet or saute pan on medium to high heat. Get it hot enough to sear the casings.
  2. Place sausages in the pan (I use nonstick or cast iron and do not put anything in the pan first) and cook for 2 minutes. Then turn over and repeat.
  3. Pour a half inch layer of beer in the pan (if you have quit a few in there, make sure the beer gets between them) and cover. Turn down the heat to medium and cook 2 or 3 minutes.
  4. Periodically lift the lid and make sure there is still beer in the pan. At the 3 minute mark, turn the sausages and add a little more beer, pouring it over the sausages when you add it. Cook for 2 minutes more.
  5. Flip again and cook for 2 more minutes.
  6. The sausages should be nice and shiny and heated through at this point. Reduce the heat to low, keep covered and keep adding liquid (but not too much) until you are read to serve. Just enough to prevent the sausages from sticking or burning. Continue turning them too.
  7. How they are served is entirely dependent on the type of sausage. I like serving bratwurst with stoneground mustard or my favorite sweet/hot, sauerkraut and pretzel bread. Polish sausage calls for a roll, mustard and onions. Yum.

Sausage Glazed in Beer

This one is for my friend Leah and our amazingly awesome shared pinterest board.

*The old adage applies, if you wouldn’t drink it, don’t cook with it. This particular batch was made with PBR. I normally use something a little richer like Sam Adams. I have recently discovered the Mammoth Brewing Company and made these with some Golden Trout Pilsner when people were here for Easter and they were so, so good.

Braised Artichokes

Thursday, February 13th, 2014

Braised artichokes are not my original idea at all, but are too delicious not to share. Every year when artichokes come in to season, I immediately pounce on the first ones I see and then get home and forget how long to cook them. 90% of the time, I boil them and when I was checking the cook time online, I stumbled across this recipe for braised artichokes that sounded amazing. Spoiler alert! They are!

Braised Artichokes

Braising artichokes seems like it would be more complicated than boiling, but really it isn’t. Still just one pan and same approximate cook time. Nearly the same ingredients as my basic boiled ones: artichokes, butter, lemon and just a bit of chicken stock. Confession: I didn’t actually watch the video in the link, I just followed the directions and used my own measurements. I used chicken stock, but white wine, veggie stock or veggie bullion would work to make these vegetarian.

Braised Artichokes with Lemon Butter

Braised Artichokes
makes 2 artichokes (serves 2 or 4)

2 artichokes, halved and the choke removed
1-2 tablespoons of butter (you want it to coat the bottom of your pan when melted), plus a little bit more later
1 cup chicken stock
juice of half a lemon, about 1/4 cup

  1. Soak or rinse artichokes to clean them, drain, cut in half and remove inedible choke. Trim stem and pokey leaf bits if preferred.
  2. On medium heat, melt butter in a large saute pan or skillet with lid
  3. Place artichokes cut side down and cook until edges are browned, about 5-10 minutes
  4. Add chicken stock, put lid on pan (I left it a little bit askew so some steam could escape) and cook for about 20 minutes until artichokes are tender.
  5. Remove artichokes from pan, add lemon juice and a little more butter to the pan and stir, scraping up and brown bits from the bottom of the pan. This makes a little sauce for the artichokes.
  6. To serve, spoon a little butter lemon sauce into the hollowed out portion of the braised artichoke and serve cut side up.
  7. To eat, flip over and eat from the outside in, tearing off the leaves and only eating the edible bottom portion. We found that the sauce permeated the artichoke and no additional dipping butter was needed, but more butter would also be an option…

It always seems odd to post a side dish and not include suggestions for making a full meal, but we just sort of threw dinner together to go with the artichokes. My husband had shrimp in a hybrid scampi/lemon sauce with fettucini and Spencer and I just had the same pasta with some shredded parmesan on top.

Refrigerator Bread and Butter Pickles

Wednesday, November 6th, 2013

Sometimes I use place holder text for recipe intros and then just type the recipe in to wordpress while it is still fresh and add the intro and photos later. The into text for refrigerator bread and butter pickles was “ain’t no party like a pickle party because a pickle party don’t stop!” I really don’t have much to add. I am super excited about how well these turned out, so bread and buttery! It *almost* is enough to motivate me to get over my fear of actual heat canning so I can stock pile pickles for year round with the delicious summer cucumbers from farmers market.

Refrigerator Bread and butter pickles

Refrigerator Bread and Butter Pickles

Refrigerator Bread and Butter Pickles

Yield: 1 Quart jar

1 pound persian cucumbers, thinly sliced (for me this was four small/medium. I think my exact weight was 1 pound 3 ounces)
1 1/2 tablespoons kosher salt
1 cup white sugar
1/4 cup packed brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2 teaspoons mustard seeds (whole)
1/4 teaspoons black peppercorns (whole)

  1. Combine cucumbers and salt in a large colander and leave in the sink or over a bowl for 1.5 hours. Then rinse and drain well. Transfer cucumbers to a large mixing bowl.
  2. In a saucepan, combine vinegars and seasonings and bring to a simmer over medium heat. Continue simmering until sugar dissolves, stirring occasionally, about 5 to 10 minutes.
  3. Pour the cooked vinegar mixture over the cucumbers and let sit at room temperature for an hour.
  4. Transfer to a one quart mason jar or other glass storage container with lid. Let sit overnight in the fridge, then pickles are ready to eat. Pickles will keep 4-6 weeks in the fridge.
I know this recipe is getting posted a little late seasonally, but for some reason I let it languish in drafts forever. We still have some pretty good cucumbers available, so I don’t think it is quite too late to make these. Plus, a sweet-savory pickle would be a great (and unexpected) addition to a Thanksgiving relish tray or dinner.



Slow Cooker Tri-Tip Roast

Monday, October 14th, 2013

This recipe for tri-tip in the slow cooker was sort of an accident and mostly the result of a google search, but it turned out to be super delicious, so might as well share it. Confession: I frequently by random cuts of meat because they are on sale and have no idea how I am going to prepare them until I get home and am stuck with the ingredients I have in the house. Tri-tip, which is mostly a west coast cut of beef, goes on sale quite a bit where I shop and mostly we grill it, but now that it is getting dark so early I thought I would try something new. So I googled “tri tip slow cooker” and ended up making a recipe I found on No joke.

I made a few changes here and there and didn’t really follow the recipe for the herbs/spices. Or measure. So, feel free to try this one or the original.

Slow Cooker Tri-Tip wit Vegetables

Slow Cooker Tri-Tip Roast
Serves 4-6

3 pound tri-tip (substitutions include a thick sirloin, maybe chuck or google says “triangle” roast)

2 tablespoons chili powder
1 teaspoon italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
1 teaspoon dried minced onion
1/2 teaspoon cumin
dash cayanne pepper
dash black pepper
dash salt
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons worsteshire sauce

1 pound baby potatoes (I used small golden) or full sized potatoes, cubed
1 red onion, peeled and cut in to wedges
3 carrots, peeled and cut in halves or thrids
drizzle of olive oil
1 teaspoon italian seasoning

  1. Combine the rub ingredients and rub on to the meat. Let sit for at least an hour or up to overnight
  2. Put onions, potatoes and carrots in the bottom of a slow cooker. Mix with oil and seasoning.
  3. Place meat on top of seasoned vegetables, cover and cook on low 8-10 hours or high 4-5 hours
  4. Removed meat from slow cooker and slice or shred. Remove vegetables with a slotted spoon. Can be served with the meat juices au jus style, but I would separate some of the fat out before serving.
Crock Pot Tri Tip
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