Ingredients

• 2 (16-ounce) can Goya black beans, drained and rinsed
• 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
• 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
• 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco pepper sauce
• 1 large ripe avocado, peeled, pitted and diced
• 2 tablespoons fresh chopped cilantro
• Baked tortilla chips

Preparation

1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

Source

Can Manufacturers Institute

Gorgonzola Mustard
Southern Roadhouse Barbecue Topping
Sweet and Hot Tropical Salsa for Brats

(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.

First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.

Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!

Check out johnsonville.com for great recipes and more!

Are You a Grillin' Guru?

You can be, by following Johnsonville's Tips for Grilling Success.

1. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
2. It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
3. Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
4. Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
5. Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.

Know when your brats are done cooking, which is:

• about 25 to 30 minutes using the above guidelines.
• when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
• when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)

Gorgonzola Mustard

Ingredients

• 1 tablespoon butter
• 3 garlic cloves, finely minced
• 1 tablespoon coarsely cracked black pepper
• 1 bottle (12 ounces) dark beer
• 4 ounces Gorgonzola cheese, crumbled
• 1 cup stone ground mustard

Preparation

1. In skillet, melt butter.
2. Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
3. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
4. Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.

Serves

Yield: 2 cups.

Notes, Tips & Suggestions

Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.

Southern Roadhouse Barbecue Topping

Ingredients

• 3 tablespoons olive oil
• 1 large onion, cut into 1/4-inch slices
• 3 garlic cloves, thinly sliced
• 1 cup barbecue sauce
• 1 cup prepared coleslaw dressing
• 1 package (16 ounces) cabbage slaw

Preparation

1. In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
2. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
3. Refrigerate until ready to serve as topping with grilled brats.

Serves

Yield about 5 cups

Sweet and Hot Tropical Salsa for Brats

Ingredients

• 1/2 cup cider or rice vinegar
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 garlic cloves, finely minced or pressed
• 1 1/2 teaspoons crushed red pepper flakes
• 3/4 cup diced papaya
• 1/2 cup diced sweet onion
• 1/2 cup diced mango
• 1/2 cup unsweetened pineapple tidbits, drained
• 1/2 cup diced sweet red roasted peppers, drained
• 2 green onions, finely sliced
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon Chinese 5 spices

Preparation

1. In small saucepan, combine vinegar, sugar and salt; bring to boil.
2. Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
3. In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.

Serves

Yield 3 cups

Source

Johnsonville

Ingredients

• 1/2 cup chopped shallots
• 1/4 cup chopped smoked sun-dried tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• 1 6-ounce can California Green Ripe Olives, well drained
• 1 6-ounce can California Black Ripe Olives, well drained
• 1/4 cup lightly packed fresh basil
• Sea salt and freshly ground pepper to taste
• Crackers or toasted baguette slices

Preparation

1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
2. Add olives, basil, salt and pepper and pulse again until chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.

Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee

Ingredients

Sun-Dried Tomato Salad Dressing

• 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
• 2/3 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tablespoons capers
• 3 cloves garlic
• 3 tablespoons Kikkoman Rice Vinegar

Salad

• 1/4 cup Kikkoman Thai Style Chili Sauce
• 4 cups rotini pasta, cooked
• 1/2 cup cucumber, peeled and seeded
• 1 cup cherry tomatoes
• 1 cup green bell pepper strips
• 1 4-ounce package feta cheese, crumbled
• 1 3.8-ounce can black olives, sliced and drained
• 3/4 cup chopped green onions
• 1/2 tablespoon chopped dill weed

Preparation

1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.

Serves

Servings 6

Source

Kikkoman