I really love watching Chopped
on the Food Network. I never watch the new episodes per sé, but I love their
Tuesday marathons. I let the show play while I run through the kitchen coming up
with dinner; sometimes I even talk – interview style – making comments I storm
through. I’ve timed myself a few times, and apparently I can get dinner out in
32 minutes, but not in 30. I can even make an appetizer and dinner, in 32
minutes. Whatever. Though busy, I can pay attention to the show too, which is how
I’ve picked up the “it needs acid”, “it’s not balanced” and “overpowering” phrases.
Of course, on Chopped
the chefs cook using mystery ingredients but they can use anything they want
from their fridge and pantry. Seems to me that one of the hottest items in that
fridge is the mascarpone cheese. These people go nuts with it. They use it in ice
creams, pastries, pastas, and virtually anything they can think of. Well, I’ve
never used it before, so when I saw it in the store I talked myself into buying
it (which believe it or not, takes some convincing). The next day, I started
thinking about it, what should I do with it? I was busy, so I put it on the
back burner, and couldn’t go back to it until I was lying in bed, just about to
sleep. I came up with a few ideas, but I was snoring well before I could decide
on them. Still, my brain was just not done; it refused to quit and kept working
on it. I had this dream where someone from work broke into my lunch bag (at
work), took MY CHEESE, and made some whipped cream with it and was ready to
make ice cream as well. I’ve got to say that in my dreams, the kitchen at work
is very well equipped… In real life, though, few things could look sadder.
So I haven’t decided on what to do with the mascarpone yet,
but it got me thinking of some of those Chopped-like experiences. I remembered
I made for my parents Puerto Rican sausage (longaniza) with ajies (Puerto Rican sweet peppers),
onion and sparkling cider, and served it next to the ever-present stewed rice.
It really turned out amazing! It’s hard to replicate that recipe, not just
because everything was eyeballed, but because the main ingredients are not easy
to come by here in Cleveland. I can, of course, do my best to adapt it, and I
did! I used beer brats instead of Puerto Rican sausage, and I used yellow,
orange and cubanelle peppers to substitute for their local peppers. Finally,
cider was substituted by beer, which gave the sausage a nice glaze, even if not
as sweet as the original using cider. I served the sausages with quinoa,
instead of rice, and I was very, very happy!
On the road shortcut
Quinoa
Nutritional info per serving (4 servings):
167 calories, 30 g carbs, 3 g fat, 7 g protein
1 cup dry quinoa
2 cups low sodium chicken broth
1 teaspoon chopped parsley to garnish (optional)
Most people recommend rinsing the quinoa. After rinsing it,
combine the quinoa and chicken broth, and bring to a boil. Reduce the heat to
low, and simmer covered until the liquid evaporates completely, and the quinoa
is translucent, and sprouted (about 15-20 minutes). Fluff with a fork, and let
it rest, covered for 5 minutes. When serving, top with the parsley if desired.
Beer-braised beer brats
Nutritional info per serving (4 servings):
425 calories, 15 g carbs, 30 g fat, 19 g protein
(Note: Pictures depict a sausage link that is 1.3 servings)
Canola spray
1 lb. beer brats (3 links)
1 onion, julienned
1 yellow pepper, julienned
1 orange peeper, julienned
1 cubanelle pepper, julienned
2 cloves garlic, sliced
1 cup beer
½ teaspoon salt
¼ teaspoon black pepper (optional)
Sear the sausage for 10 minutes, rotating every 2-3 minutes.
Remove them from the pan, but leave behind the rendered fat. Add the onions and
peppers and sauté until bright and translucent (about 6-7 minutes). Add the garlic,
cook for an additional minute. Add beer and salt (and optional black pepper). Bring
to a boil, reduce the heat and simmer for 2-3 minutes. Add the sausage back,
cover, and cook for about 20 minutes.
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