Beer Brats
1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter
Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until bolden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerdraut, onions, green peppers, ketchup, and/or mustard.
Linguine with Herb Broth and Clams
(4-6 servings - depending on your appetite!)
1/4 butter
2 Tbsp. olive oil
2 oninos chopped
6 garlic cloves peeled and smashed
2 med. tomatoes cored and chopped
3 cups dry white wine
1 cup or more of water
3 lbs. littleneck clams scrubbed
1/3 cup thinly sliced basil leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
2 pinches of dried crushed red pepper
8 ounces linguine (Get creative - I use lemon/pepper linguine.)
Do Ahead - Broth can be made 1 day ahead.
Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring oftenm about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirrin often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. Cool slightly, then cover and refridgerate.
Bring broth to a boil. Add clams, cover and cook until clams open, 3 to 5 minutes (discard any that do not open). Transfer clams to large bowl, tent with foil to keep warm. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta until firm to the bite stirring often and adding water by tablespoonsfuls if needed. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is al dente. Season to taste with salt and pepper. Transfer to a large shallow platter and serve.
