Pretzel Brat-Mi

15 07 2014

I’m teaming up with Orlando Baking Company again, this time featuring recipes for their awesome pretzel buns! First up is this fun, party-worthy brat that’s a riff on a classic Vietnamese Banh Mi sandwich.

The zing and crunch from the slaw cuts through the richness of the brat perfectly. Pair it with this sturdy and flavorful pretzel bun which has a bit of a sweet note on its own, for one delicious summer bite!

Enjoy these for dinner, or cut them in half and serve them as an appetizer at your next cookout!

Pretzel Brat-MiThe following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 Orlando Pretzel Hot Dog Buns
  • 4 turkey brats, you can use whatever you like or have such as pork or chicken brats
  • 1 bunch of cilantro leaves, about 1 cup packed
  • 2 garlic cloves
  • 1 candy onion stem chopped, or 1/2 cup of sliced green onions
  • 2 Tbsp rice vinegar
  • Juice and zest of half a lime
  • 1/4 – 1/2 tsp habanero hot sauce, or whatever hot sauce you like (use less if you don’t like it as spicy)
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 cups matchstick carrots
  • 1 cup shredded cabbage
  • 4 green onions, sliced for garnish

Add cilantro, garlic, vinegar, lime juice and zest, hot sauce, kosher salt and olive oil to a food processor and process until smooth. Will make about 1 cup. Toss with carrots and cabbage. You can add more carrots or cabbage to adjust the amount of the sauce to your liking too. Store covered in the fridge.

Preheat grill to medium-high.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked, just a few minutes. Remove brats from the water and pat to dry. Transfer brats to pre-heated grill to finish cooking through and to get a char on the outside. Grill a few minutes on all sides. Remove from the grill and allow to rest a few minutes.

Place brats on pretzel buns, top with slaw and garnish with green onion. Serve with more slaw on the side if you’d like.

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.

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Green Onion Brats With Red Orzo, Roasted Beets and Greens

1 07 2014

This is a gorgeous dinner, made with Fresh Fork Market beets, brats and snow peas! Once again, belonging to a CSA is forcing me to use new veggies, as I’ve never worked with fresh beets. I’ve not been a huge fan, but having to get creative with them and making a super tasty meal like this, I think I may be coming around!

Green Onion Brats With Red Orzo, Roasted Beets and Greens

The following serves 4 (compliments of This Girl’s Gotta Eat and Food Blogga):

  • 1 bunch of red beets and leaves, stems removed
  • 4 green onion bratwurst, or plain brats
  • 1 quart snow peas, ends snapped
  • 1 cup whole wheat orzo
  • 1 shallot, sliced
  • Extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • Zest and juice from one small lemon
  • Chopped parsley
  • Reduced-fat crumbled feta cheese
  • Toasted pine nuts
  • Green onions, chopped

Preheat oven to 400.

Separate the leaves from the beets. Wash and dry the beets. Place them on a large piece of foil, drizzle with a little olive oil and wrap tightly. Roast on a baking sheet for 50-60 minutes, or until tender when pierced with a fork. Remove from the oven and cool. Rub off skins and cut into small pieces. If you think you have too many beets, save some stored in the fridge and use in a smoothie.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked. Remove brats from the water and pat to dry. Preheat grill to medium-high, add the brats and grill to finish cooking through and to get a char on the outside. Remove from the grill and allow to rest a few minutes.

Meanwhile, wash and dry the beet leaves, removing any large stems. In a large skillet over medium-high, heat 1 Tbsp of olive oil and add shallots. Saute for a few minutes until shallots soften. Add beet greens and saute until softened, about 5 minutes. Season with salt to taste and turn heat down to low.

Bring a medium pot of water to boil. Add the snow peas and blanch for 2 minutes. Using a spider or small mesh strainer, transfer the snow peas to the skillet with the beet leaves.

Using the same water you used to blanch the snow peas, cook the orzo. Season water with salt and add orzo. Cook according to package directions until al dente. Drain and add orzo to the skillet with the beet leaves and snow peas.

Whisk the vinegar, lemon zest and juice and parsley with 2 Tbsp olive oil. Season with a pinch of salt and pepper. Add the dressing to the orzo and greens, toss to combine. Finally, gently mix in the roasted beets.

To serve, dish out the orzo, top with feta, some pine nuts and green onions to garnish. Place grilled brats on top and enjoy.