HAPPY FOURTH OF JULY TO YOU ALL!

It is officially summer, and that officially means there is a lot of fun to be had!  The sun is out and there are more events than ever for you to get out and enjoy the good weather and great community – here we go!

  • When was the last time you visited the Woodland Park Zoo?  Now is a great time to go for a visit!  Summer hours began May 1st, so you can enjoy a longer day with the animals.  This month features the 41st Annual Jungle Party as well as a Wine Tasting Night (that’s actually two different nights!).  Check their Events Page for a full list of events and times.
  • I bet the majority of you have no idea just how many things are happening at the Couth Buzzard!  The Couth Buzzard Events Calendar is jam-packed with open-mic nights, jam sessions, special interest groups, board games, and concerts.  July is even more packed than normal with events happening almost every single day this month!
  • Who doesn’t love some ol’ fashioned kid-style fun??  Our wonderful neighbors, Top Ten Toys, have a calendar full of amazing events – Juggling Club on Mondays, Game Night Tuesdays, Storytime Wednesdays,   Check in with their Events Calendar for a full run-down on this month’s agenda!
  • For all you music-lovers, check out the fantastic roster of live music at Tim’s Tavern!  They have events lined up for each night this month – all of which you can see at the Tim’s Live Music events page!
  • In need of a good laugh?  Looking to find a way to make others laugh?  Greenwood’s Pocket Theater is home to a raucous and hilarious lineup of improv shows and workshops.  Check the Pocket Theater Events Calendar for more info and show times!
  • Runners and beer lovers alike, come on down to the Flying Bike Coop Brewery on Wednesday nights for their FBCB Run Club!  !
  • Did you know there is a farmers market right in your neighborhood?  Well I didn’t either until last year.  Their schedule is a bit scattered, but the Phinney Farmers Markets serve up a great taste of local fair and fun all summer long!  Check out their schedule for locations and dates!
  • Naked City Brewery is stocked on great beer and great fun for April, including Revelry!, Seattle’s only Monday night burlesque revue, the Naked Poetry SlamVinyl Me Please presents THE SPINS, and many more!  Check the Naked City Events Calendar for the full list!
  • Our good friends at Taproot Theatre are excited to announce their newest production Persuasion, running from July 12th – August 19th on their Jewell Mainstage.  Check out their calendar for show times and ticket sales.  The Taproot Theatre has been a staple of the Greenwood community for over 30 years and is Seattle’s largest mid-sized theatre company, serving over 150,000 people annually.

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Summer means grills and feeding big groups!  To keep the masses fed and happy, this month I’m sharing my favorite bratwurst recipe along with some tips for veggies to serve with them!

MK’s Monthly Recipe – Beer Brats!

Ingredients:

  • Bratwurst*
  • Buns*
  • Yellow squash*
  • Zucchini*
  • White onion*
  • Beer – pilsners, lagers, or lightly hopped pale ales work best
  • Spicy mustard – 1 bottle
  • Saurkraut – 1 jar
  • Olive oil
  • Salt & pepper

*Note – all quantities based on the number of people you plan to feed.  For reference, 10 brats, 2 squash, 2 zucchini, and one onion were enough to feed 8 people at my last gathering.

Regardless how you get your heat for this (stove-top, gas-grill, coals), you’ll want to start with a big pan with high sides in the largest diameter available.

Put all your brats into the cooking vessel and pour in just enough beer to cover the brats.  Turn your heat up to high.

While the beer is coming up to a boil, add 3-5 table spoons of mustard to the beer, along with 2 tablespoons of the juice from your saurkraut jar.

Cut your squash and zucchini into spears (cut off the ends, then cut the veggies length-wise).  You should be able to get 8 spears each.

Cut the onions into 1/8’ths (or whatever size you like), keeping the root attached so the slices don’t all fall arart.

Put the spears into a bowl and coat with olive oil, then season with salt and pepper.  Toss lightly to make sure all the spears are coated.

Cook the spears and cut onions seperately on medium heat until soft.  If you are on a grill, keep the veggies on a cooler part and rotate regularly.

As the brats cook, your beer/mustard mixture will reduce.  Make sure to keep topping off the mix to keep the brats *just* covered.

Cooking will take anywhere from 15-45 minutes depending on the thickness and starting temperature of the meat.  To check for doneness, cut open the center of one of the brats and make sure there is no pink (the cooked meat will have a brown/tan color to it).

Once cooked, set the brats aside, and keep the pan with the cooking liquid on the heat.  Reduce to medium heat and simmer to reduce until it thickens.

Season to taste with salt, pepper, and more juice from the saurkraut jar for some extra tang.

I always recommend toasting your buns lightly.

The brats are best served with a bit of kraut and some spicy with a bit of your pan sauce on top.  The sauce is also excellent over your grilled veggies.

 

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