The Dietz & Watson Grillebration team are fueling up for the Grillebration Tailgate Takeover! If you are spotted at any Philadelphia Eagles game grilling Dietz & Watson at your tailgate, you’ll have a chance to win a Grillebration Tailgate upgrade: a Char Broil Grill and Premium Eagles Tickets to the next week’s home game.
Grab your Dietz & Watson Franks & Sausages now for your next Tailgate Grillebration!
For more on Chef Walter, visit: www.staib.com
For more on Dietz & Watson, visit: www.dietzandwatson.com
Black Forest Bratwurst
By Walter Staib
1 Dietz & Watson® Black Forest Bratwurst
1 Portuguese Roll, toasted
¼ cup Dietz & Watson® Sauerkraut
2 tablespoons smothered onions
2 tablespoons Dietz & Watson® Stone Ground Mustard
1. Slice the roll lengthwise, toast
2. Grill the sausage until heated through.
3. Heat the sauerkraut.
4. Place the sausage on the bottom half the roll, layer the other half with mustard & sauerkraut.
5. Top with smothered onions
6. Serve additional mustard on the side.
South Philly Frank
A Recipe by Chef Walter Staib
Dietz & Watson Eagles Franks
Dietz & Watson Aged Provolone, sliced
Prepared broccoli rabe, see recipe below
1 Jersey tomato, diced
6 Crusty Italian rolls
Preheat grill to low and grill Eagles Franks 3 minutes each side, or until warmed through and grill marks appear. To assemble South Philly Frank, place broccoli rabe mixture on a crusty Italian roll, then place Eagles Frank onto roll, then top with provolone and spoon some of the hot juices from broccoli rabe pan right over the provolone. Top with fresh tomatoes and serve.
1 bunch of broccoli rabe, washed and stems removed
1 onion, diced
1 teaspoon garlic, minced
1 teaspoon fennel seeds, optional
1 teaspoon crushed red pepper flakes
1/4 cup chicken stock
2 Tablespoons Olive oil
salt fresh ground black pepper, to taste
Heat olive oil in a skillet over low heat. Add garlic and onions and cook until translucent for about three minutes, making sure garlic does not burn. Increase heat to medium. Add broccoli rabe to pan and toss to coat. Season with salt, red pepper flakes, fennel seeds and pepper, as desired. Let cook and wilt down for two minutes in oil, then add chicken stock. When it comes to a simmer, reduce heat and cook for about 5 minutes or until broccoli rabe is tender.