Sliced Brat Hoagies

Summertime grill time. Cooking on the grill can be hot but when done the kitchen is not. Brats cooked on the grill are the best way to brat. The outside obtains this crunchy, slightly burnt layer and all the juices remain inside keeping the brat moist and delicious. To watch brat juices pour out of a slightly cool brat is mouth watering. Knowing the brat was going to be piled high with sauerkraut and yellow mustard for a Reuben Brat Hoagie was almost too much.

Modifications Made:

French bread seemed weak when compared to the flavors of this sandwich so a hearty ciabatta hoagie was toasted and used instead. Brats were sliced as thin as possible and stacked in several layers with a slice of cheese between each layer. Sauerkraut used was from the cold packed variety instead from a can. Cold pack sauerkraut offers a nice crunch not obtained from canned sauerkraut. Yellow sweet onions were caramelized in bacon grease. Thousand Island dressing is a key ingredient to any reuben sandwich. and is rated even worse than mayonnaise at this table. At least mayo will be used for tuna fish, deviled eggs, and potato salad. Thousand Island dressing is not now, not ever. Plain yellow mustard was used instead offering a nice tang to the sausage. Sandwiches were piled high. With hot toasty bread, hot sliced brats, hot well drained sauerkraut, the layer of swiss cheese melted immediately removing any reason to place the sandwich in the oven.

Scaled for Likability: Good

As it turns out, a reuben brat hoagie was just too much. For me, anyways. A brat is just too much on a bun, sliced on a hoagie, or served on a plate with mashed potatoes. Table counterparts on the other hand, prefer brats over hot dogs especially when there is sauerkraut involved. The table counterparts ate their sandwiches merrily and when done smacking lips and cleaning off fingers of brat juice, they were saddened to learn there was not enough for leftovers. Sorry plate mates, there are only five brats to a package and each of your hoagies had close to one and half brats each. You can rock paper scissors for the last brat tomorrow.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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