Michelada Cubana Tajín
Tajín Mexican seasoning
1 teaspoon finely chopped jalapeño
1 teaspoon fresh lime juice
1 teaspoon fresh lemon juice
1 teaspoon fresh orange juice
cold lager
lemon wedge (for garnish)
Rim a pilsner glass with Tajín Mexican Seasoning (or salt, if you prefer) and set aside. In a sturdy glass or cocktail shaker, muddle the jalapeño with the citrus juices. Strain into the spice-rimmed pilsner. Add three or four ice cubes and top with the beer. Serve garnished with a lemon wedge.
Bratwurst In Beer With Vidalia Onions
Ingredients:
2 tablespoons butter
1 tablespoon caraway seeds
1/2 teaspoon kosher salt
6 bratwurst sausages
1 12-ounce bottle of dark German beer (plus one more for the cook)
6 rolls (optional)
Instructions:
In a cast iron or heavy bottomed skillet, melt the butter over medium high heat. Add the onion and caraway seeds and cook for 5 minutes or until the onions begin to soften. Season with kosher salt. Nestle the bratwurst in the onions, add the bottle of ale and bring to a low boil. Reduce the heat to a simmer and cook for 30-40 minutes, turning the brats occasionally.
To finish the bratwurst on the stove, transfer the onions and beer broth to a bowl and set aside. Add the brats back to the skillet and increase the heat to medium high. Brown the sausages evenly on all sides, adding a little more butter or oil if needed. Add the onions and beer broth back to the skillet and keep warm.
To finish the bratwurst on the grill, preheat the grill to medium-high heat. Cook the bratwurst sausages on the grill for 2-4 minutes per side or until browned on all sides. Add back to skillet with the onions and beer and keep warm.
Serve on warm buns with onions and coarse, grainy mustard. Add sauerkraut if desired