Polidori Beer Brats and Braised Cabbage

 

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Polidori Beer Brats and Braised Cabbage

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins

Ingredients

  • 6 slices Thick Applewood bacon cut into medium pieces
  • 1 whole Medium yellow onion Julienned small
  • 1 tsp Garlic minced
  • 1 whole Large red apple cored and Julienned
  • 1 cup Carrots shredded
  • 1 1/2 cup Red cabbage shredded
  • 1 1/2 cup Green cabbage shredded
  • 2 tsp Caraway seed
  • 2 tbsp Seasoned salt
  • 3 tbsp Dark brown sugar
  • 1/2 tsp Smoked black pepper
  • 2 cups Low sodium chicken stock
  • 1 cup Dark or amber beer

Instructions

  • Place your Cast Iron Dutch Oven on the stove, pre heat on high heat for 5-7 Minutes.
  • Once heated, add the bacon and cook until rendered and bacon starts to caramelize.
  • Add the caraway, onions and garlic. Sauté in the bacon fat until onions are soft and translucent.
  • Add the carrots, apples and cabbage. Sauté for 5 minutes to soften.
  • Add the seasoned salt, pepper, sugar and mix well.
  • Add the Chicken stock and choice of Beer – we prefer an amber or darker beer.
  • Cover the cast iron dutch oven and cook on medium heat for about 20 minutes.
  • Remove cover, stir well and continue to cook on medium heat until 80% of liquid has evaporated.
  • Adjust seasoning as needed. If too much liquid evaporates add more stock.

Notes

Serve hot with grilled or smoked Polidori Beer Brats!
Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Polidori Andouille Sausage Enchilada Bake

 

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Polidori Andouille Sausage Enchilada Bake

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 people

Ingredients

  • 12 whole Yellow corn tortillas cut into 1/4" strips
  • 4 links Polidori Andouille Sausage grilled and sliced
  • 1 1/2 cup Red enchilada sauce
  • 1 1/2 cup Green enchilada sauce
  • 1 container Mexican Crema (15 fluid ounces)
  • 1 1/2 cup Mexican blend cheese shredded
  • 1/2 cup Cotija cheese crumbles
  • 2 tablespoons Fresh cilantro chopped

Instructions

  • Preheat Oven, Grill, Smoker or Charcoal Grill to 400 Degrees. 
  • Spray your 9×13 pan with non-stick cooking spray.
  • First Layer as follows: Half of the tortilla strips and the cooked Andouille, all of the red enchilada sauce, half of the Crema, cheddar cheese blend, and cotija cheese.
  • Second Layer as follows: Remainder of tortilla strips and cooked Andouille, all of the green enchilada sauce, remainder of Crema, cheddar cheese blend, and cotija cheese.
  • Bake uncovered at 400 degrees for 20-30 minutes or until the cheese is bubbling and top is starting to brown.
  • Using hot pads remove from the oven, grill or smoker and top with the chopped cilantro.
  • Allow to cool for 5 minutes, then cut and serve.

Notes

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Red Beans and Rice

 

Recipe from: RockyMountainCooking.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

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Red Beans and Rice

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6 people

Ingredients

To make the beans

  • 1 pound red or kidney beans
  • 2 whole bay leaves
  • 4 whole garlic cloves crushed
  • 1 teaspoon salt
  • 6 cups Water

To make the red beans and rice

  • 1 pound Polidori Andouille Sausage sliced
  • 8 ounces ham diced
  • 1 cup onions diced
  • 1 cup poblano peppers can substitute green peppers
  • 2 stalks celery chopped
  • 1 tablespoon garlic minced
  • 2-3 tablespoons Cajun seasoning
  • 2-4 tablespoons hot sauce
  • 2 whole bay leaves
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • All cooked beans strained
  • 6 cups chicken stock preferably homemade
  • cooked rice for serving
  • sliced green onions for serving
  • extra hot sauce for serving

Instructions

To cook the beans

  • In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It's ok to leave the garlic in the beans.

To make the red beans and rice

  • In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans. Cover with the chicken stock.
  • Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious.
  • Cook as much rice as desired according to package directions. I used long grain rice for this recipe.
  • Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.