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Beer Food

April 22, 2010

The Boy & I were at the grocery store when we noticed turkey bratwursts. Hmmm . . . why not give them a try? Done! In the cart and into our kitchen, they went.

Okay, let’s just start off by saying that when you buy bratwursts you should probably buy buns.

"Yeah, Stupid."

But I guess if you don’t have buns, you can always use couscous, which is what I had on hand. While the beer was boiling in beer, I started making the couscous and wondered if beer worked as a liquid for the couscous. Naturally, I tried it . . .

You’ll have to try and come up with your own decision (although I will say that I was inhaling the stuff).

The Boy’s Reaction on the bratwursts: “These aren’t bad.”

The Boy’s Reaction on the couscous: “I was expecting something bland.This is really good!”

The Boy’s Reaction on seeing the manga salsa again: “Yay!!!!!!!!!”

Beer Brats

2 bottles of beer
1 package of turkey brats
1/4 cup onion slices (I used red onion but I’m sure any onion will work)

Boil beer in medium-sized pot. Add onions and brats. Bring heat down to medium and let cook for about 10 minutes.

While the brats are over the stove, heat grill to a medium-high temperature. When the grill and brats are ready, place the brats on the grill for about 5 minutes on each side. If you’re smart, you’ll eat on a bun with grilled mushrooms or onions. But if you don’t have that, then you can eat with . . .

Beer-Scallion Couscous

3 tablespoons olive oil
6 green onions, chopped (use both green and white parts)
1-1/2 cup couscous
beer from boiled brats (you can keep the onions that were in already in there) – add water so that you have a total of 3 cups of broth

Heat oil in medium sized pan. Add green onions. Cook until the onions look withered and a little brown. Add couscous. Stir until couscous is thoroughly mixed with green onions. Add beer broth. Bring to a boil. When it boils for about a minute, bring down to a medium heat. Continue cooking at this temperature until the liquid evaporates. Stir couscous during the process, so that it doesn’t stick to the bottom of the pan.

Feel free to enjoy with mango salsa.

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