Team Fremont.com-The Gamer's Gourmet, Volume 2 Review

The Gamer's Gourmet, Volume 2

Chef Scott Hass is a longtime, dear friend of us here at Team Fremont. Not a lot of people are or know gourmet chefs, so we asked Chef Hass if he could periodically whip up some quick, easy, and delicious recipes for our readers. Fortunately, he agreed to occassionally take time out of his hectic schedule to pass on some of his knowledge. These dishes are intended to be easy to prepare, yet give you something special to serve to your gaming friends while you're playing Halo 2 or just hanging out.

If you have any questions for Chef Hass, feel free to send us an email and we'll pass it along.

Here we are, right in the middle of football season; what I mean is football gaming season. Last month I had a culinary epiphany that was every bit as religious as a naked Green Bay Packer fan in a snowstorm on Sunday. I’m not talking about spicy chili or hot wings. Those little game day delectables are a bit over-used as far as I’m concerned. I’m talking about the big three, baby: MEAT, CHEESE, & BEER. In this issue we will make holy game day cuisine. We will make Beer Battered Brat Chunks with Beer Cheese Fondue. Let the love begin…

For the Brats

1 Party Pack of Johnsonville brats
3 large yellow onions sliced on rib
12 Pack of Grain Belt Premium Lager (Or whatever you like best, Nancy)
1 Oz Butter
1 Large pot

For The Fondue

1 Quart of anointed braising liquid (That’s the beer that you cooked the brats in) strained
½ Pound of Unsalted Butter
2 Quarts Whole Milk
1 Pound Shredded Cheddar
1 tsp. Cayenne Pepper
1 Tbsp. Garlic Powder
TT Salt
TT Pepper

For the Beer Batter

1 Box of Hungry Jack Light Pancake Mix
2 Cans of Beer from above (the brats, not heaven)
½ Cup of Flour

Let’s start with the brats. In a large pot, brown all of the brats with the butter and sliced onions. When the brats and the onions are both caramel colored, pour in four cans of beer to deglaze. Most of the flavor from the brats is going to be stuck to the bottom of the pan so be sure to scrape it up and mix it back into the beer. That’s pure flavor baby! Bring it to a boil, and then turn the flame down to a simmer. Let it simmer for at least forty minutes. Next, strain out the brats and the onions and refrigerate them. The onions will not be used in this recipe, but don’t throw them out because they make a killer omelet in the morning when you mix them with some bacon and cheese.

For the beer batter, start with two cups of pancake mix in a bowl. Mix in the beer slowly until it’s the consistency of a thick pancake batter. Take eight good size chugs of beer and pour the rest in the batter. That’s about a tablespoon more, for you beer cuisine greenhorns. After that’s all mixed up, put it in the fridge so the yeast in the beer gets time to make friends with the starch in the pancake mix (about an hour).

For the beer cheese fondue, start with a large pot and melt the butter. Take the melted butter off of the heat and mix in the flour. You should end up with a smooth paste about the consistency of wet sand. This is called a “roux”. Put the roux back on the stove and over a medium flame stir in 1/3 of the milk with a wire whisk until fully incorporated into the roux. Pour in the rest of the milk and mix it in thoroughly. Cook the mixture slowly constantly stirring it.

Treat this sauce like you would an evil child. Don’t turn your back on it because the minute you do a distinct burning smell will permeate your clothing. Keep cooking and stirring the cream sauce until it comes to a gentle boil. Only after it boils will it reveal how thick it will be. Strain the sauce, and pour it back in the pot. Taste the sauce to make sure all of the flour taste is gone. If it still tastes like flour just cook it gently a little while longer. Once the flour taste is gone, add the garlic powder and the cheese and stir it in with a wire whisk. Cook the sauce gently until all the cheese is melted in and its back to its original consistency. Use a stick blender to aerate the sauce. This will make it smooth and creamy. Season it with the cayenne and salt. Get the beer out of the fridge and add it to the cheese sauce. Stir it in and gently heat it up to a gentle roll. Mix cornstarch into two ounces of water and add to the fondue. This will stabilize it. Take it off the heat and hold at 140.

To fry the brats, heat one gallon of vegetable oil to 375. Take the brats out of the fridge and cut them into one-inch chunks. Roll the brat chunks in the flour and shake off the excess. Dip the floured chunks into the beer batter and gently drop them into the hot oil. Remember that they’re already cooked, so pull them out of the oil when they are a nice golden brown. Don’t put too many of them into the oil at one time because that will cool the oil off too much, and the brat chunks will come out soggy. About five at a time, is what I would recommend. Let the chunks dry on a napkin and add salt. Now, they’re ready for dipping in the fondue. Plate them to your liking and serve with your favorite beer.
Article By: Chef Scott Hass