About the Dish

1 pound Bratwurst
1 Onion
6 ounces Sweet Peppers
1/4 cup Red Wine Vinegar
1 packet Turbinado Sugar
12 ounces Cucumber
12 ounces Feta Cheese
3 sprigs Basil
4 Hot Dog Buns
4 packets Gulden's Spicy Brown Mustard
Per Serving
Calories 640
Total Fat 44 g
Saturated Fat 14 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 1510 mg
Total Carbohydrates 39 g
Dietary Fiber 4 g
Sugar 11 g
Protein 22 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

New England IPA

Doesn't this dish sound like a great tailgate party? For a feast like this, we would something refreshing and juicy. We suggest a New England IPA, which, incidentally, is now a recognized beer style.

Second Self Triforce, Atlanta, GA

Alvarinho Blend - Vinho Verde, Portugal

There’s lively spritz and acidity to bring freshness to a dish that has some weight. Vinho Verdes are a quaffable summertime white that can bring together the full flavors of the brats, caramelized peppers and onions.

Broadbent, Vinho Verde, Portugal

METHOD

1
MISE EN PLACE • Heat grill to low (about 300° F). • Discard pepper stem and seeds, and thinly slice flesh. • Peel and thinly slice onion. • Halve cucumber lengthwise. Thinly slice crosswise. • Cut tomato into 1/2-inch wedges. • Pick and roughly chop basil. • Split buns. Note: If using an open grill, build a half-fire to have a hot side and a cool side.
2
• When grill is at low heat, add brats. Cook, rotating occasionally, until brats are firm and are mostly cooked through, about 12 minutes. Do not not pierce the casings. • Transfer brats to a plate. Let rest 5-10 minutes. Note: If you prefer, you may slow cook by poaching. Fill a saucepan half full with about 4 cups water. Place over high heat. When water boils, add brats. Cover pan, and remove from heat. Let stand 12 minutes.
3
Place a sauté pan over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion and peppers. Cook, stirring occasionally, until vegetables are golden and tender, 6-8 minutes.
4
While vegetables cook, in a large bowl, whisk together vinegar, 2 tablespoons olive oil, sugar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5
• Toss in cucumber and tomato. • Gently fold in feta and basil.
6
• While brats rest, increase grill heat to high (500°-600° F). • Return brats to grill. Cook without disturbing until seared on bottom, about 1 minute. • Rotate 1/4 turn. Sear until well-marked, 30 seconds-1 minute. • Repeat twice more to mark all over.
7
While sausages sear, toast buns as desired.
8
• Spread buns with mustard. • Add brats and peppers and onion. • Serve with tomato-cucumber salad, and enjoy!

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