Fire up the grill to enjoy your favorite summer dishes | News, Sports, Jobs


FAMILY FEATURE PHOTO A recipe for German Potato Salad Flatbread with Bratwurst and Caramelized Onions is shown.

Family Features — Among the many must-haves of a summer gathering, firing up the grill and enjoying freshly cooked meals are what make these moments so special. Gather your loved ones with straight-off-the-grid favorites to make this summer one to remember.

The Tri-Tip Pickled Beet Chimichurri is sure to leave a lasting impression with the succulence of a perfectly cooked steak enhanced by the beet chimichurri. Made with Aunt Nellie’s diced pickled beets picked and packed at peak ripeness, they offer a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick and easy option that makes dinnertime a breeze, turn to a beloved summertime solution: bratwurst. Whether the outer layer is lightly charred or crispy, bratwurst makes it easy for the grill master while giving guests the opportunity to customize it with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced ​​bratwurst with caramelized onions and cheese for a unique take on a summer classic. The base is a golden German potato salad, made with thinly sliced ​​potatoes and bacon in a traditional sweet and tangy dressing.

Find more ways to prepare summer grilling at AuntNellies.com and READSalads.com.

Pickled beets

Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan”

Preparation time: 15 minutes

Cooking time: 60 to 90 minutes, plus 10 to 15 minutes of rest

Servings: 6-8

Three tips:

1 tri-tip roast (2-3 pounds)

salt, to taste

Pepper to taste

Beetroot Chimichurri Sauce:

1 jar Aunt Nellie’s diced pickled beets, drained

1 cup fresh parsley, roughly chopped

1/4 cup fresh cilantro, roughly chopped

4 cloves of garlic, minced

1/4 cup red wine vinegar

1/2 cup olive oil

1 teaspoon fresh oregano, roughly chopped

1/2 teaspoon red pepper flakes, or to taste

salt, to taste

Pepper to taste

To prepare the tri-tip: Season the tri-tip generously with salt and pepper, to taste, on all sides. Let sit at room temperature for about 30 minutes.

To prepare the beet chimichurri sauce: In a food processor, combine the marinated beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, chili flakes red, salt and pepper. Pulse until mixture is well combined and forms a thick sauce. Adjust seasoning to taste.

Heat grill to 350 F and prepare two-zone grilling.

Place the tri-tip over indirect heat. Close the lid and grill 30 to 40 minutes, turning every 5 to 7 minutes, until the internal temperature reaches 125 F for medium-rare.

Move tri-tip to direct heat and grill 2 to 3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).

Transfer the tri-tip to the cutting board and let rest for 10 to 15 minutes.

Cut the tri-tip against the grain into thin slices. Arrange the slices on a serving platter and drizzle with the beet chimichurri sauce. Serve extra sauce on the side for dipping.

German

Potato salad

Flatbread with

Bratwurst and

Caramelized onions

Recipe courtesy of “Daddy with a Skillet”

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: 4-6

2 large onions, thinly sliced

2 tablespoons of butter

4 links of bratwurst, sliced ​​crosswise 1/8 inch thick

1 can (15 ounces) German potato salad, drained

1 flatbread about 12 inches

olive oil

1 cup grated Gruyere

fresh chives, chopped, for garnish

fresh lemon wedges

Directions: Preheat grill to medium-high heat (about 425 F).

In a 12-inch skillet or skillet over direct heat, caramelize the onions in the butter for 15 to 20 minutes. Put aside.

In the same pan, cook the bratwurst slices until browned and cooked through, 7 to 10 minutes. Put aside.

In the same pan, spread the drained German potato salad. Cook until golden brown, 5 to 7 minutes. Put aside.

Brush the bottom of the flatbread with olive oil.

Place flatbread directly on grill grates. Top with browned potato salad, cooked bratwurst slices, caramelized onions and cheese.

Close the grill lid and cook for 8 to 10 minutes, or until the cheese is melted and the flatbread is heated through.

Garnish with chopped chives and serve with fresh lemon wedges.



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