Dinner: Turkey Brats, Roasted Potatoes, & Steamed Green Beans

It's just one of those nights.

The pic I took of dinner tonight deleted itself when I tried to download it.

The sauce for the brats was a little too bitter because we didn't use a cheap enough beer. (You'll never read me write that again.)

The brats were a little dry because we used turkey instead of pork.

What we got right, though, was:

A.) The potatoes. I quartered them and padded them with some butter, freshly sliced garlic, and salt. Those babies roasted right up on the grill to little perfect tender morsels.

B.) The recipe from Cook's Illustrated special edition Summer Grilling was spot on. Great flavor. Just be sure to use cheap beer and pork brats. The turkey cook quick and dry.

C.) The best: To make a meal at home with FD after being on the go and away from my kitchen for several days.

***Be sure to tune in tomorrow through Twitter for pics on FD's birthday feast at Revolver.

Three Shout Outs!

Shout Out #1

I'd like to thank the McDowell family for mailing a copy of Jamie's Kitchen.

I'm stoked to try recipes from it in their honor!

~

Shout Out #2

As the Food & Wine feature editor for Connotations Press, I asked shelled-food lover Lissa for a shelled-seafood recipe. This recipe is so hot she's competing a James Beard Foundation competition for a Jack Daniels' party at the House. Help her get it by voting here (recipe begins with SEAR<)!

~

Shout Out #3

FD's birthday is tomorrow, and, of course, we're going to Revolver to celebrate. Be sure to check the Twitter updates for food-related birthday surprises.

Food: On The Go

It's a busy weekend in the McRz household, but we're still eating well.

Check out the Everyday Palate on Twitter for mobile updates.