Super Bowl Spectacular!
By Laura Marrich
A dude's gotta eat. And on Super Bowl Sunday, he's gotta eat like a feudal lord. Only there's no suckling pig in the cards for this Prince of the Gridiron. No, there's an unwritten code of the Super Bowl, to which all dudes must abide: Eat the stuff your mom never let you touch as a kid. Beer! Nitrate-laden meats! Marshmallow fluff, straight from the jar! Let it all hang out, bro. On today of all days, you truly are the man.
My buddy Joe Sausage, who helped develop this recipe, says, "A clean wheat beer or weizen beer will produce just enough sugars to caramelize over low heat." The leftover beer broth is delicious when boiled for a few minutes longer (to kill off bacteria), cooled slightly and poured over prepared sauerkraut.
To make this an ultimate dude food, procure a sprig of edible plants from your yard to throw into the pot—any kind will do—then beat your chest in triumph!
Serves 6 to 8 dudes
3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica or any other fresh sausages
1 red onion, quartered
1 sprig fresh herbs from your yard (rosemary, juniper, chives, etc.)
1 tablespoon red chile powder (optional)
3 cups golden or amber beer, such as hefeweizen
1 cup cold water
Approximately 2 tablespoons vegetable oil
Mustard, for serving
1) Prick each sausage about 6 times with a needle. Arrange the onion pieces and herb sprig on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add the chile, beer and water to cover. Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages and onion pieces to a rack on a baking sheet to drain. Separate the sausages into links.
2) Set up the grill for direct grilling and preheat to medium-high.
3) When ready to cook, brush and oil the grill grate. Lightly brush the sausages and onions on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
4) Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
Peanut Butter S'mores on the Grill
As long as you've got your grill fired up, use some of that residual heat for a quick, crowd-pleasing dessert. For a super-chocolatey variation, try chocolate graham crackers. Not into marshmallow fluff? Large marshmallows will work just fine.
Makes 12 dudical servings
24 graham cracker halves
11/2 cups marshmallow fluff
12 peanut butter cups
1) If not already hot, preheat your gas grill to medium.
2) Spread marshmallow fluff on each of the graham crackers. Place half of the graham crackers in a 9 x 13-inch baking pan, marshmallow-side up.
3) Place a peanut butter cup on each of the graham crackers, and cover with the other graham crackers, marshmallow-side down.
4) Cover the pan with aluminum foil and grill for 3 to 5 minutes, or until chocolate melts. Serve hot off the grill with a small scoop of ice cream.
Jarred, prepared sauerkraut
Vegetable sticks and dip
What About Beer?
Perfect pairings for your game day spread
By Laura Marrich
Ted Rice has been the master brewer at Chama River Brewing Company (4939 Pan American Freeway, 342-1800), and before that, the Blue Corn Café and Brewery, for the last six-and-a-half years. His approach to beer is half science, half art. "We have 10 beers on tap at all times—six house brews and four specials that I'm constantly playing with." That might include a seasonal beer, a hoppy "double India pale ale" or a Belgian-style "dubbl." "I'm doing this dark amber ale right now. It's spicy with dark sugar notes and," he pauses for an instant, "... dangerously drinkable." With a palate like that—coupled with an unquenchable passion for beer—it's no wonder Ted is considered an expert among hop-heads all over the city.
"When you think about where brats come from, you think of Germany and Oktoberfest," Ted says. "So keep German-style beers in mind. I suggest an amber ale, which has a lot of flavor, but is still really drinkable and not overpowering."
Hamburgers, Grilled Meats
"Brown ale, porter or stout all stand up to the flavors of the grill."
Spicy Chicken Wings
"A good Pilsner has more dryness and that hop edge, which makes for a good quencher to quell that heat."
Pizza goes well with virtually all beers, but Ted says "any American microbrew amber ale" won't ever let you down.
Sandwiches, Cold Cut Trays
"When it comes to deli stuff, it's really the drinker's choice. I suggest a golden or amber ale, an India pale ale, or a pilsner."
"Definitely get the Imperial Stout. It's really full-bodied, with deep chocolate and coffee notes." Think of it as a "dessert beer."
Albuquerque Wine Festival at Balloon Fiesta Park
Sample wines, live music, food trucks, jewelry and crafts.
20th Annual Downtown Growers' Market at Robinson Park
Meet the Farmer: Bumper Crops at Los Poblanos Historic Inn & Organic FarmMore Recommended Events ››