Cincinnati Beer Braised Brats
- 1/2 stick of butter
- 1 tablespoon olive oil
- 2 large onions, sliced
- 2 green peppers, julienned
- 2 lbs bratwurst sausages (uncooked or pre-cooked)
- 2 12 oz beers (we used the Rhinegeist IPA, but the lager and beers are wonderful)
- Salt and pepper to taste
- Hot dog buns or hoagie rolls, toasted
- Mustard, for serving
- Sauerkraut, for serving
In a deep sauté pan or Dutch oven over medium heat, melt the butter with the olive oil and cook the onions and peppers until caramelized. Add the bratwurst to the skillet and pour the beer over it. Bring to a simmer and cover, cook until plump and cooked through. Season with salt and pepper. In a nonstick skillet or using a grill, brown the brats to make them crispy on the outside. Serve on toasted buns, topped with the pepper-onion mixture (filter this from the beer) and mustard and kraut, if desired.
Bengals Buckeye Dip
- 1 package 8 oz cream cheese, softened
- 1/2 stick of butter, softened
- 1 cup peanut butter (I used honey peanut butter)
- 2 tablespoons brown sugar
- 3/4 cup powdered sugar, plus more if needed
- 1 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 1/2 cup peanut butter chips or Reese’s Chunks
- 1/2 cup mini chocolate chips, plus more for coating
- White chocolate chips and Reese’s Chunks, for garnish
- Animal pretzels and crackers, for dipping
In the bowl of a mixer, combine the cream cheese, butter, peanut butter, brown sugar, powdered sugar, vanilla extract and salt. Whisk with the paddle attachment until frothy. Add peanut butter chips and chocolate chips and stir to combine. Using a spatula, shape the mixture into a football-shaped oval on a tray. Cover with additional mini chocolate chips and use the white chips to make laces. Serve with pretzels or animal crackers.
