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1
In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil.
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2
Add bratwurst, and boil for 5 to10 minutes, or until fully cooked.
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3
Remove the brats from the beer, pat dry, and brown on each side in a grill pan.
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4
Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices.
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5
A viewer, who may not be a professional cook, provided this recipe.
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6
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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7
1 red pepper
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8
Olive oil, for emulsification
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9
Salt and pepper
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10
Over an open flame, roast the pepper, until the skin is completely blackened.
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11
Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam.
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12
Once the pepper has steamed, rub the charred skin from the pepper.
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13
Remove the seeds and the inner membrane, and then chop the pepper coarsely.
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14
In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency.
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15
Season the puree with salt and pepper.
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16
1 cup shredded Parmesan, divided
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17
1 bag mixed salad greens
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18
1/2 cup vinegar
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19
1/4 cup sugar
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20
1/4 cup olive oil
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21
Heat a non-stick skillet over medium-high heat.
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22
Sprinkle 1/4 cup of cheese into the pan.
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23
Allow the cheese to harden and slightly melt together.
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24
Remove from heat.
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25
As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape.
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26
Allow the Parmesan bowl to cool.
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27
Once the cheese has hardened, do not place anything hot in the bowls or they will melt.
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28
In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together.
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29
Serve the salad inside the individual Parmesan cups.
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30
3 pounds russet potatoes
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31
3 tablespoons thyme, chopped
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32
3 tablespoons sage, chopped
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33
3 tablespoons chives, chopped
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34
1 stick butter
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35
Salt and pepper
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36
Melt butter in a large skillet over medium-high heat.
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37
Wash and peel the potatoes, and then slice the potatoes into disks.
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38
Layer the potato slices in the pan.
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39
Combine herbs.
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40
Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer.
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41
Repeat the layering process, ending with drizzled butter on the top.
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42
Cover the potatoes and cook over medium heat for 45 minutes.
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43
Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan.
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44
Garnish with the remaining herbs.
