Tonight is the opening ceremony of the London Summer Olympics. I am so excited to watch it, though I suspect it will be hard for the Brits to top the beating of Fou drums for the countdown to the opening of the Beijing Games. As with every other occasion in my life, I chose to celebrate with food! (I know, you are SO surprised *eye roll*) Typical bangers and mash didn’t feel very summery and I have no source for beef sausages. Instead, I have pushed it beer marinaded brats with smashed new potatoes.
Beer Marinaded Brats AKA “Bangers”
- 1 can beer
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon chili powder
- 1 tablespoon prepared mustard
- 1/8 teaspoon garlic powder
- 8 uncooked bratwurst links
- 1 large onion, thinly sliced
In a small bowl, combine the first six ingredients. Pour 1-3/4 cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst. Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape.
Smashed New Potatoes with Garlic and Chives AKA “Mash”
- 1-2 pounds new potatoes or Yukon Golds
- 3 tablespoons unsalted butter
- 1 minced garlic clove
- 1-2 tablespoons minced chives or green onion greens
Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes. Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are. To test for doneness, poke a potato with a fork. If the fork penetrates easily, they’re done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste. Sprinkle chives on the potatoes to serve.
The recipe origins: