I’ve already written about the Veal Bratwurst from the Market in Grand Central Station twice. I really like them. They’re sweet and flavorful without being over powering. We picked up some more on our last adventure home from Westchester and decided it was time to spice them up a bit… so we cooked them in beer and onions and then grilled them on our stove grill top.
It was very easy to do.
Next up I had some miniature sweet potatoes from a recent Fresh Direct order. I love fingerling potatoes, and I love sweet potatoes, so I was hoping the merger would work in my favor.
I decided to roast them the way I did the purple potatoes last time that went so well with the brats.
To complete the meal, Mike suggested we make a cold bean salad in a vinegar dressing. I was game and we picked up green beans and wax beans from a stand at the Grand Central Market.
We blanched them for just about 3-4 minutes and then stuck them in a bowl of ice water.
Then we dressed them up with shallots, balsamic vinegar, and olive oil.
The completed plates were quire pretty.
As it turns out, I much prefer these brats just cooked on their own. The beer and onions gave it a flavor that I thought I SHOULD have liked,but just didn’t. It took away from the naturally good flavor of the brat itself. Oh well!
The sweet potatoes were also good but not as good as those purple potatoes. I also can’t seem to get them browned in the same way. That first time was definitely the best and I haven’t been able to repeat it since.
The best part of the meal was definitely the bean salad. Props to Mike for the idea and execution. Nom Nom Nommy.
