Summer Cookout: Brats, Kababs, Asparagus and Mac & Cheese
Ingredients
8 servings:
Brats:
1 Pack of Sausages of your choice
2 Cans of of Light Beer
1 Onion
1 Red Pepper
1 Yellow Pepper
Smoked Gouda Mac and Cheese:
1 Box of Elbow Macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
2 Cups Half and Half
1/2 Tsp Hot Sauce
Salt to taste
Pepper to taste
3/4 tsp dry mustard
10 ounces (or more!) smoked gouda and smoked gruyere, grated
Kebabs:
Assorted veg such as mushrooms, cherry tomatoes, zucchini, red onion (enough for 1 skewer per person)
2-3 tbsp Olive Oil for every 4 skewers
Salt
Pepper
Fresh Thyme
Asparagus:
1 Bunch Fresh Asparagus, ends trimmed
1 Lemon
Olive oil
Salt
Pepper
Instructions
Brats
Step 1: Slice Onion and Red and Yellow Peppers.
Step 2: Combine all ingredients in pot and simmer on XLO for as long as you need to, at least 45 minutes.
Mac and Cheese
Step 1: Bring a large pot of salted water to boil on the induction cooktop. While boiling grate smoked gouda and smoked gruyere.
Step 2: Whisk together eggs, half and half, hot sauce, salt, pepper, and dry mustard in a saucepan over low heat.
Step 3: Drain noodles and return to the pot. Add butter, then stir in the sauce and cheese until everything is well combined.
Kebabs
Step 1: If using wooden skewers soak in water overnight.
Step 2: Set main oven to 350 convection roast.
Step 3: Cut vegetables to uniform size and add to skewers, being sure not to crowd them.
Step 4: Roast in oven for 20 mins or until edges start to turn brown.
Asparagus
Step 1: Trim white ends off asparagus.
Step 2: Season with salt, pepper, olive oil, and fresh squeezed lemon juice.
Step 3: Set steam oven to “Asparagus” setting and steam asparagus for the duration of the program.
