Kelli Kelly
Greetings food fans. I am taking a break from a ridiculous amount of mind-numbing data entry to bring you this brief missive from Kelli’s Kitchen. I love a good fusion challenge, and this weekend presented a fantastic opportunity. My Ned told me on Sunday night that he wanted to eat sausages. I was feeling Southeast Asian. Enter the Bratwurst Bahn Mi sandwich. **Note – I think this sausage approach would work equally well with Italian Sausages, Basque Style Chorizo, or specialty brats from Momma’s Meat Company!**
Kelli’s Bratwurst Bahn Mi Sandwich
INGREDIENTS:
For the Sausage:
- 1 lb. Bratwurst Sausages
- 4 c. Water
- ¼ c. Sugar
- ¼ c. Kosher salt
- 2 ea. Serrano Chiles
- 5 cloves Garlic, peeled and smashed
- 1 Lime, quartered
- Skewers
For the Pickled Onions & Carrots:
- ½ Red onion, thinly sliced
- 1 Carrot, cut into matchsticks
- ½ c. Rice wine vinegar
- ½ c. Water
- 1 tbsp. Sugar
- 2 tsp. Kosher salt
For the Sandwich:
- 1 French Baguette
- Mayonnaise
- 1 English cucumber, sliced
- 2 Jalapenos, sliced
- 1 bunch Cilantro, leafy parts
DIRECTIONS:
- In a saucepot, combine 4 cups water with sugar, salt, chiles, garlic, and lime quarters. Stir until the sugar and salt are dissolved. Pierce sausages about six times with a fork and place into the brine. Refrigerate for at least 1 hour.
- Over medium heat, bring the sausages in brine to a simmer and poach (with the water just barely bubbling) until the sausages are cooked through. Check thermometer after 15 minutes – stop cooking when the sausages reach 160 degrees.
- Remove sausages from the poaching liquid and chill.
- While sausages are cooling, prepare the pickled carrots and onions. Combine together rice wine vinegar, water, salt, and sugar. Mix until the salt and sugar are dissolved. Pour brine over carrot matchsticks and sliced onions. Let sit for one hour.
- Once cooled, skewer each sausage then cut on a bias down to the skewer, rotating the sausage to create a spiral. Spread each sausage out on the skewer.
- Grill or smoke sausages until hot and caramelized with crispy brown edges.
- To Assemble: Slice French bread into sausage-sized lengths and split down the middle taking care not to go all the way through the bread. Spread a generous layer of mayonnaise on all the inside surfaces of the bread. Line one side of the bun with cucumbers and the other side with jalapenos. Place the sausage in the center and top with pickled carrots & onions, and cilantro leaves–and ENJOY!
Now, looking forward to future meal planning… it’s high time I make another pot of beans!
Coconut-Ginger Black Beans
Adapted from Ali Slagle
INGREDIENTS:
- 1 lb. Dried black beans, cooked until tender
- 2 tbsp. Coconut oil
- 1 ½ tsp. Cumin
- 1 ½ tsp. Coriander
- 3 tbsp. Grated ginger (this is a great time to use those frozen cubes!)
- 1 can Full-fat coconut milk
- Kosher salt and black pepper
- ½ c. Plantain chips or toasted coconut flakes
- Juice and zest from 1 lime
- Hot sauce for serving
DIRECTIONS:
- In a large saucepan, heat the coconut oil over medium heat. Add the cumin and half of the ginger and cook until fragrant, stirring constantly (1-2 minutes). Add the beans and about 1 ½ cups of bean liqueur (cooking liquid). Stir in the coconut milk and season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer. Cook, stirring occasionally, until the beans have softened further and the flavors have melded (15-20 minutes). If you want a thicker consistency, smash some of the beans with a spoon as the mixture cooks.
- Meanwhile, in a small bowl, crumble the plantain chips into bite-sized pieces. Add the lime zest and a generous sprinkle of black pepper.
- Remove the beans from the heat. Stir in the remaining ginger and correct the seasoning with salt and pepper. Stir in the lime juice a little at a time until the beans taste bright but there is still a strong coconut flavor. Top with the seasoned plantain chips and serve with hot sauce.
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