New Year, New Food,
Same awkward attempts at humor that you've come to know and sort-of tolerate.
I actually have a lot of stuff in my inventory to blog about (told you guys, I'm always cookin' and always taking pictures!), but I put together a concoction today that came out with a really good flavor, and that received extra high marks from my Professionally Appointed Responsive Edible Nourishment Test Subjects.
In my culinary skill-sharpening endeavors, I have been trying to pay closer attention to the way that flavors work together to produce a certain effect. Like today, for example--mom rings me up and puts in an order for Chef Hannah (no, seriously. She placed an order for delivery from me.), part of which consisted of 3 beer bratwursts. Now, I've gathered that beer brats have a heavy flavor with a touch of a kick, depending on where you buy from. I wanted to add something that would infuse a whole new flavor, all while retaining the same heartiness that we know and love from this particular German deliciousness.
So I brought together two great seasonings. The first is my go-to for so so SO many dishes and has made grand appearances numerous times on the blog. Just sift through a few entries and you'll begin to pick up on the pattern.
The second is a seasoning that I have used before that absolutely delighted my senses with its unexpected flavor, and did not fail to do so again today.
So when the initial batch of brats came out to be a success (actual quote from mom: "We wanted to drink it [the flavored juices from the brats]."), I thought I'd reapply the same combination when I made a little dinner for myself tonight.
Ladies and gentleman, Spartans and Athenians, ODSTs and A.I.s, I give you...
Garlic Paprika Bratwurst-Stuffed Potato Skins with Mashed Potatoes!
Yields 2 skins, and about a cup of mashed potatoes
Ingredients:
1 beer bratwurst
About 1/4 onion, cut in large slices
1/4 cup Velveeta cheese (easily interchangable with other cheeses)
1 large Idaho potato
Minced garlic
Paprika
Salt and pepper to taste
About 1/4 tbsp butter
About 1/8 cup of milk
Instructions:
1.) Preheat your oven to 450 degrees.
2.) Wash and cut the potato in half width-wise. This allows for bigger potato skin shells. Boil until soft.
You can do this one of two ways:
1.) Boil the potato in a pot of water like you normally would, or
2.) Use the shortcut method: place a plastic grocery bag in a large bowl. Place the potato
halves inside, and fill with about 1/2 inch of water. Tie the bag up and pop it in the microwave
on high for about 15 minutes. This will steam/boil the potatoes quickly.
3.) While the potatoes are cooking, peel the skin off of the bratwurst and break up the meat in a large bowl. Sprinkle on about 2 teaspoons of paprika.
4.) Layer the bottom of a small saucepan with minced garlic and the minced garlic juice. Let it sit over medium-high heat until steaming. Add the bratwurst and cover, stirring occasionally. When thoroughly cooked (shouldn't take too long, maybe 7-10 minutes), set aside and cover to keep hot.
5.) When the potatoes are finished, cool just enough to handle. Using a small spoon, scoop out most of the inside of the potato, leaving only the skin and a thin layer of potato on all sides (to keep it intact). Place the skins on a lightly buttered baking pan, and sprinkle an even amount of cheese on each one. Pop in the oven until the cheese is well melted. *Optional: when the cheese is melted, set the oven to broil to brown the cheese and skins.
6.) In a medium-sized bowl, crush and mix up the potato insides. Add the milk and butter and mash by hand or mix on high speed until soft and fluffy. Set aside, covered.
7.) When the potato skins and brat are completely finished, carefully spoon brat evenly into potato skins, pressing down to allow the meat to set into the cheese for stability (and tastiness!). Scoop a little mashed potato on your plate, salting and peppering them to taste. Enjoy hot!!
Very creative. Those are the kind of unique dishes that will make for success in your future.
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