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We were delighted to have Chef Stephanie Izard visit us from the Windy City and bring with her a case full of Chicago Brats, Italian sausages, lamb jerky and more! And if that weren't enough, she made us a Chicago Brat with vegetables from our garden, which was amazingly delicious.
This Brat is topped with grilled caponata and spicy aioli. We promise you won't even think about adding mustard or ketchup to this one.
Chicago Brats with Grilled Caponata
2 Japanese eggplants, cut into long slices about 1/3 inches thick
1 sweet pepper
1 spring onion, cut into quarters, root intact
Extra Virgin Olive Oil, as needed
Salt and pepper
4 good quality brats, (preferably from Chicago)
2 cloves roasted garlic (see recipe below)
1/2 c halved cherry tomatoes
2 tablespoons sugar
2 tablespoons white balsamic
½ cup toasted pine nuts
2 tablespoons salted capers, rinsed 3 times
4 hot dog buns
Spicy Aioli (see recipe below)
1. Preheat grill to high direct heat.
2. Brush all vegetables (not tomato) with olive oil, season with salt and pepper and grill until cooked. The pepper should be charred, the eggplants should be softened, slightly translucent and have grill marks. Remove from grill.
3. Put the brats on the grill and cook until heated through (if fully cooked) or cooked through (if not).
4. When cool enough to handle, peel the charred skin from the pepper and cut the vegetables into bite sized pieces. Place vegetables in a medium bowl with roasted garlic and tomatoes and stir in sugar and vinegar. Add in capers and pine nuts. Season with salt and pepper.
5. Grill the buns to warm them.
6. Serve the grilled brat on a warmed bun with Spicy Aioli and spoon the Grilled Caponata over top.
Roasted Garlic
4 heads garlic
Square of aluminum foil about 8"x8"
Extra virgin olive oil as needed
Salt and pepper
1. Preheat grill to 400 degrees, or alternately an oven to 400 degrees.
2. Cut off the top third of the heads of garlic and discard. Place the heads in a square of aluminum foil and drizzle with olive oil. Season with salt and pepper.
3. Seal the foil pouch and place on grill (top rack) or in the oven for 40 minutes until the garlic is tender. Open the pouch to cool.
4. Use as desired in recipes. Can be stored in the refrigerator covered in oil.
Spicy Aioli
2 large egg yolks
1 tablespoon Dijon mustard
2 tablespoons lemon juice
Salt and pepper
1-1 1/2 cups Extra Virgin Olive Oil
Hot sauce
Water, if needed
1. Put yolks in a medium bowl and whisk in Dijon, lemon juice and salt and pepper.
2. Slowly whisk in the olive oil at first in a very slow stream until the aioli becomes thickened like mayonnaise.
3. Add in the hot sauce and season to taste. Should the aoli break, whisk in a little of the water to bring it back together.
4. Serve with the Grilled Brats and Caponata.
Serves 4
Special Thanks:
Stephanie Izard, Top Chef Season 4 Winner
www.stephanieizard.com