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Meat & Potato Skewers with Cheddar Ale Sauce
Recipe created by Raquel DeHoyos / Boastful Food
Prep Time 1 day ahead
Cook Time 20 minutes
Servings
skewers
Ingredients
Cheddar Ale Sauce
Prep Time 1 day ahead
Cook Time 20 minutes
Servings
skewers
Ingredients
Cheddar Ale Sauce
Instructions
  1. This recipe allows you to prepare the ingredients in advance so come game day you just need to fire up the grill and cook the skewers in under 20 minutes. The cheddar ale sauce is best made day of, but holds up well and can be made in advance and reheated.
Skewers
  1. Parboil potatoes in a pot, cover with cold water and a lid over high heat. Once boiling, turn to medium heat and continue cooking for about 20 minutes or until tender. Drain and chill in the refrigerator. When cool, slice in half and place in a bowl with chopped thyme, rosemary, garlic, lemon zest, lemon juice, black pepper, salt and olive oil. Cover with plastic wrap and marinate overnight.
  2. In a second pot, parboil beer bratwurst in water over medium heat for about 8-10 minutes. Drain, cool in the refrigerator then slice each brat into six pieces so you end up with about 30 pieces or at least 2 pieces per skewer. Store covered in the refrigerator overnight.
  3. Pour steak sauce, worcestershire, soy and garlic into a large re-sealable plastic bag. Place bag in a large bowl or roasting pan to prevent any dripping. Trim steak into 28 pieces, about 1-1 ½ inches thick and add to marinade. Marinate in the refrigerator overnight.
  4. Cut green bell peppers and red onion into 1-inch pieces and store in the refrigerator. (You’ll need at least 28 pieces of each for all the skewers as two pieces of both green pepper and red onion will go onto each skewer).
  5. To assemble the skewers, place 14 bamboo skewers in a hot water for at least 15 minutes. This will help ensure the skewers don’t burn on the grill. Place the ingredients in this order on the skewer: red onion, steak, green pepper, potato, brat, red onion, steak, green pepper, brat, potato. Leave about an inch at the bottom to help hold the skewer.
  6. This recipe was created for a propane grill, set to medium heat. Cook skewers about 3 minutes per side or to desired doneness of the steak. Your grill and cooking times may vary. Keep warm in foil until ready to serve.
Cheddar Ale Sauce
  1. The best cheese sauce requires low heat and steady whisking to avoid separating and burning. This one is definitely worth it and a sure bet to make your next tailgate stand out from the rest on game day!
  2. In a large skillet, over medium heat add 1 Tablespoon of olive oil. When warm, add sliced onions and caramelize for about 8-10 minutes. When done, place on a cutting board to cool slightly then chop into a small dice.
  3. In a small saucepan, melt unsalted butter over medium low heat. Gently whisk in 1 Tablespoon of flour at a time. Whisk until a paste forms and it no longer smells of flour. Do not let this mixture brown.
  4. Slowly whisk in milk until the mixture dissolves the paste and it turns the consistency of soft frosting. It may even pull away slightly from the pan. Next, slowly add in beer and whisk along with Dijon mustard, salt and pepper.
  5. Once this mixture is well incorporated, whisk in 1 cup of grated cheddar at a time. When all cheddar is added and mixture is creamy, add caramelized onions and diced jalapeño. Keep warm and serve as a dipping sauce with the skewers.
  6. *If made in advance, slowly reheat the sauce in a pan on the grill and whisk until creamy and warm throughout.
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