Prep time: 10 minutes
Grilling time: About 25 minutes
5 fresh bratwurst, preferably Johnsonville
1 small yellow onion
1 small Granny Smith apple
1/2 pound sauerkraut, rinsed and drained
1 bottle beer (12 ounces) at room temperature
3 tablespoons spicy brown mustard
1 teaspoon caraway seeds (optional)
5 hot dog buns
1. In a heavy-duty foil pan, arrange the bratwurst in a single layer. Peel the onion and trim off the ends. Cut the onion in half lengthwise, then cut each half lengthwise into eighth-inch slices. Core and quarter the apple, then cut lengthwise into eighth-inch slices. Scatter the onions, apples and sauerkraut over the bratwurst.
2. In a medium bowl, mix the beer, mustard and caraway seeds, if using. Add the beer mixture to the pan. Grill over direct medium heat for about 20 minutes, turning the bratwurst two or three times. Remove the bratwurst from the pan but leave the pan where it is to continue to cook the sauerkraut mixture. Grill the bratwurst over direct medium heat until nicely browned, two to three minutes, turning once. Serve the bratwurst in hot dog buns with the sauerkraut mixture. Serve more mustard on top if desired.
Makes 5 servings
Prep time: 15 minutes
Grilling time: 2 to 4 minutes
SAUCE
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 tablespoon sweet pickle relish
1 tablespoon finely chopped fresh tarragon
2 teaspoons minced shallot
1 teaspoon tarragon vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon kosher salt
SHRIMP
40 large shrimp, about 2 pounds, peeled and deveined
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1. To make the sauce: In a medium bowl, whisk the sauce ingredients. If not using right away, cover with plastic wrap and refrigerate for as long as 24 hours.
2. Thread the shrimp on skewers through both the heads and tails. Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center (two to four minutes), turning once. Serve warm with the sauce.
Makes 4 to 6 servings