Mention My Name in Sheboygan

My folks were born and raised in Sheboygan, Wisconsin. We would attend the annual Bratwurst Day every year where the city would close all the streets and the residents of this fine city would set up their 'fryers' everywhere; smoke filling the sky, the unmistakable aroma of fresh bratwurst wafting through the air.

So, when I was chatting with my friend Mary May at Farmer's Market last week and she mentioned how delicious the brats were from Jake's, I had to give them a try. As an aside, one of the best things to me about seeing neighbors and friends at the market is exchanging food ideas, talking about a new method of preparation, adding to our repertoire.

As a side, I decided on a sweet potato scramble or hash. Again, one-stop shopping - big red onion from Tidey Farms, lovely sweet potatoes from Skibbe Farm and Jake's for your full array of meats. Add store-bought buns and you are all set.

Grilling season is still upon us with this perfect fall weather. Here's my yummy and easy meal.

Bratwurst

I gave the jalapeno brats a try. They are great, just enough spice to make them interesting. Very simply, I boil the brats in beer and onions for about 15 minutes. Then grill.

Sweet Potato Scramble

2 sweet potatoes
2-1/2 T canola oil
3/4 c sliced red onion
Garlic
2 t thyme
1-1/2 t sage
1 t butter
Salt & pepper

Bake potatoes for 45 minutes at 400 degrees. They should be tender but still firm enough to slice. Cool for 20 minutes. Remove the peel from the potatoes. Cut the potatoes in half lengthwise; cut crosswise into slices.

Heat a large non-stick pan over medium heat. Add 1 T of oil to the pan and add onion. Cook until onions are limp. Add garlic, stirring frequently. Remove onion mixture. Add remaining 1-1/2 tablespoons oil to the pan. Add sweet potatoes and cook for 5 minutes until they start to caramelize. Gently stir in onion mixture, thyme, sage and butter. Sprinkle with salt and pepper. (the potatoes were also good left over the next night, warmed in the microwave).

I teamed it with Lake Louise Porter - a Wisconsin beer.

Did someone say tailgate?

Here's the thing about tailgating...do you bring breakfast, brunch or lunch? Whatever it is, it has to be easy and compact to eat. When I found this recipe idea from Midwest Living, I tweaked it a little, added some things and once again was able to buy practically everything at La Grange Farmer's Market. One-stop shopping, fresh food from friendly merchants make your fall outing tasty and unique.

Breakfast/Brunch/Lunch Burritos

6-10 inch flour tortillas
Butter
1 c hash browns (I used already-prepared, but did find a good recipe by Alton Brown)
1/2 c breakfast sausage, bulk pork sausage, diced bacon, or diced cooked ham
2 slices bacon (Jakes's is the best!)
6 eggs
1/3 c milk
1/4 t salt
1/4 t chili powder
1/4 c chopped onion
1/4 c red sweet pepper
Jalapeno peppers, seeded and sliced
Cheese, shredded (queso, pepper jack)
Sour cream
Salsa (I had some spicy cilantro salsa)

Heat tortillas in the microwave for one minute. Set aside.

For filling: In a medium non-stick pan, melt butter. Stir in hash browns. Cook until golden brown on the bottom, carefully turn over to cook until brown and crisp. Stir in meat and bacon. Heat through. Set aside. Keep warm

In a small bowl, whisk together eggs, milk, salt and chili powder. In a large skillet, melt the butter and add onion and red pepper. Cook over medium heat till tender. Pour in egg mixture and cook till mixture sets on the bottom and on the edges.

Gently fold the partially cooked egg mixture so all cooks evenly. Remove immediately.

Divide potato mixture among the tortillas, Top each with egg mixture, chilies, cheese. Serve immediately with a dollop of sour cream and salsa. Or you can keep warm in the oven, wrapped in foil.

Also - you can make these the day before and warm them up in the microwave. Or transport them wrapped in foil. They actually are good at room temperature too.

Peppers - stuffed or roasted?

This week the peppers at Tidey's Farm were irresistible. Green, orange, yellow, purple and so many different varieties. Beautiful, all of them.

Paging through fall recipes, I found a few for Cajun style stuffed peppers. Adapted from allrecipes.com, this was a quick and tasty dinner. We love jambalaya and this was a new twist on a familiar flavor. Teamed with crusty bread and Central Waters Octoberfest beer, it was a flavorful way to kick off October.

Cajun Stuffed Peppers

4 peppers (I chose 2 green and 2 orange)
olive oil
onion
garlic
1/2 t oregano
1/2 T Cayenne pepper
1/2 T paprika
Black pepper
3/4 lb shrimp (I used cooked shrimp)
2 links andouille sausage, diced
1 c long grain rice
2-1/2 c chicken broth
1 8-oz can of tomato sauce
Hot sauce to taste

Preheat oven to 325. Grease a baking dish. Bring a large pot of water to boil. Remove the tops and seeds from peppers. Blanch in boiling water for 3 minutes. Drain on paper towels.

Heat olive oil in a deep skillet over medium heat. Saute onion, add garlic and season with oregano, cayenne pepper, paprika, and black pepper. Stir in rice, cook one minute. Pour in chicken broth and tomato sauce. Cook until most of the liquid is absorbed and add the cooked shrimp and andouille. Continue cooking mixture until it is thick.

Fill peppers with stuffing, bake in the oven for 15-20 minutes.