Sweet Diamond Recipes

Sweet Diamond Brats / Kraut

Schaller Beer Brats

This is an easy one.  We have made these brats for years.  My suggestion is to keep the beer-soaked onions as a garnish for your brats when serving.  They are excellent.

Ingredeints:

• 1 package of SDF Mild German Brand Links 
• 1 medium onion sliced.
• 1-2 cans of beer.  Enough beer to cover.  Use your favorite here.  My wife is GF and Gluten Free beer works here too.

Instructions:

• This is an easy one.
• Place the brats in the pan, sliver the onions.
• Lie on top of the brats and cover in beer.
• If you need to cover the brats, cover with a little water or beef stock. Why waste more beer?
• Cook at Medium temp until brats are cooked through.
• You will finish cooking and marking the brats on the grill.

Schaller Family Kraut

This recipe is a version of my father’s kraut. I used store bought Sauerkraut.  My Dad and I made Sauerkraut in our basement when I was growing up. It was good but if you have made sauerkraut from scratch before, you would agree it is not the most pleasant smell.

Ingredients:

• 2 cans sauerkraut, store bought.
• 1 small yellow onion sliced 1 cup.
• ½ cup brown sugar
• 1 tablespoon dry oregano, crushed in your hand.
• 1 tsp crushed red pepper
• 2 Tbsp butter
• 1 tsp Fred Shake

Instructions:

• Layer this in the pan to blend the flavors: Place 1 can of sauerkraut in pan and layer ½ the onion, ¼ cup brown sugar, and ½ oregano.
• Layer the next can of sauerkraut and the remaining ingredients in the same manner.
• Cook on medium‐low on the stove.
• Take your time while the brats cook.
• Melt the butter in the Kraut before serving.

 

 

Sweet Diamond Side Dishes

Blue Cheese Cole Slaw

This is a recipe I developed over the years.  This is a quick salad that works well as side but excellent on grilled or BBQ Chicken sandwiches.

Serves:6-8

Ingredients:

• 1 16 oz pack of pre‐made slaw mix.
• 1 cups red seedless grapes halved.
• 1 cup mayonnaise
• 1/4 cup Sweet Diamond's Brown Sugar Mustard
• 1tsp Fred Shake
• 1/2 cup blue cheese
• 1 Tbsp brown sugar
• 2 Tbsp apple cider vinegar
• *Optional 1 cup toasted walnuts crushed 

Instructions:

• Toast the walnuts in sauté pan with oil, salt, and pepper.
• Toast until golden and set aside to cool. 
• Make dressing by blending mayonnaise, Sweet Diamond Brown Sugar Mustard, Fred Shake, vinegar, brown sugar.
• Toss in the slaw mix and toss with the blue cheese and grapes.
• If you are adding walnuts, you can add those now.

Blue Cheese Potato Salad

I love this potato salad as a side for steaks and burgers.  The blue cheese pairs so well with the beef.  If you are not a blue cheese fan you can remove the blue cheese and replace it with cheddar.  Cheddar cheese is a great choice as well.  Really, you can add your favorite go to cheese.  This is still a pretty go potato salad recipe.

Serves:6-8

Ingredients:

• 6 slices of bacon
• 1 small red onion diced ¾ to 1 cup.
• 1 tablespoon butter
• 3 lb. of new red potatoes
• 1/4 cup olive oil
• 1/8 cup apple cider vinegar
• 8‐10 scallions or green onions (¼ cup diced)  
• 2 teaspoon sugar
• 1 Tbsp Sweet Diamond's Brown Sugar Mustard
• 2 tsp Fred Shake
• 5 oz container of blue cheese crumbled.

Instructions:

• Cook bacon remove from pan and set aside.
• Cook and caramelize the onions in the bacon fat and butter.
• Boil whole potato in water and cook for about 15 minutes or until fork tender.
• Allow to cool enough to handle the potatoes and dice. Potatoes should still be a little warm.
• Leave the skin on.
• In a large bowl blend the caramelized onions, oil, scallions, vinegar, SDF Brown Sugar Mustard, Fred Shake, sugar.
• After the dressing is made, fold in the bacon, potatoes, and blue cheese.
• Chill for 2 hours or overnight before serving.

Green Chile Cream Corn

I made this recipe in New Mexico when I discovered green Chili.  This is great side dish for most dishes, but I love it for BBQ.

Ingredients:

• 8 oz cream cheese
• 2 oz of a stick butter
• 2 lb. frozen corn
• 8 oz green chili
• 1 Tbsp granulated garlic.
• 1 tsp white sugar
• 1 Tbsp SDF "Not So" Hot Sauce
• 1 tsp Fred Shake
• ¼ cup half & half

Instructions: 

• In a large saucepan melt the cream cheese and butter.
• Stir in the remaining ingredients.
• Taste and add Fred Shake as needed. 

 

Sweet Diamond Hot Dog Toppings

Hot Dog Chili Sauce

This is a recipe I came up with for my nephew.  He loves chili dogs, and this sauce is a good one.  Not a big amount of ingredients here but this has a large amount of flavor.

Servings:6-8

Ingredients:

• 1 lb. ground beef (you can use ground turkey or chicken if preferred)
• 1/2 yellow onion diced ¼ cup.
• 1 tsp vegetable oil
• 1 teaspoon cumin
• 1 cup water
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon clove
• 1 teaspoon cocoa powder1 tablespoon sugar
• 1/4 cup SDF Chipotle Ketchup
• 1 tsp Fred Shake
• 1 Tbsp SDF Sriracha Hot Sauce

Instructions:

• Brown the ground beef and onion in the oil.
• Cook until it is no longer pink.
• Drain any excess fat.
• Add remaining ingredients and cook until the chili sauce comes together.
• 20- 30 minutes.

Hot Dog Slaw

I found this slaw in my travels in thew south.  This is a great condiment to hot dogs and sausages.

Servings: 4-6

Ingredients:

• ¼ Cup sliced yellow onion
• ¼ Cup fine diced celery
• ¼ Cup distilled white vinegar
• 1 tablespoon granulated sugar
• 1 tsp Fred Shake
• ½ tsp celery salt
• 1 tsp freshly ground black pepper.
• 3 tbsp vegetable oil
• 4 cups finely shredded cabbage, or 1 bag bagged prepared slaw mix.

Instructions:

• Stir together the vinegar, sugar, salt, Fred shake, and black pepper in a medium mixing bowl.
• Add the cabbage, onion, celery and toss to coat.
• You will think that you might not have enough dressing. Be patient - you do.
• Place the slaw in the refrigerator for a couple of hours.
• Remove, toss again, and add Fred Shake to taste.
• Transfer to a serving bowl.

Hot Dog Relish

This was one of the first recipes I wrote.  I loved making condiments and I thought this was a decent relish for grilled hot dogs and sausages.

Servings: 12-14

Ingredients:

• 1 medium yellow onion ½ cup diced.
• 1 poblano pepper diced.
• ½ cup dill pickle
• ½ cup bread and butter pickle
• 1 small jar cup pimento
• ¼ cup celery
• ½ cup SDF Brown Sugar Mustard
• 1 cup SDF Chipotle Ketchup
• 1 tsp Fred Shake    

Instructions:

• Chop onion, poblano, both pickles, celery in a food processor.
• Chop small not too fine.
• Then stir in pimento, mustard, ketchup, Worcestershire, and Fred Shake.
• Refrigerate covered.

 

Sweet Diamond Dips & Spreads

Guacamole

This is a version of Guac I have made for years. This is a simple recipe that you can have great additions: roasted corn, toasted pumpkin seeds, crab, or pomegranates. I have recently found with the addition of my “Not So” Hot sauce it makes the Guac amazing.
*Side note: I use my “Not So” Hot sauce in most Guac I get from restaurants or grocery that I want to just taste better.

Servings: 6

Ingredients:

• 3-4 ripe avocados (Depending on the size) peeled, and pit removed.
• 1 small jalapeno minced I would prefer pickled or jarred jalapeno.
• 1 medium red onion, minced (1/2 C)
• ¼ cup chopped cilantro
• Juice of 2 limes fresh squeezed
• 1 tsp Fred Shake
• 1 Tbsp Sweet Diamond's "Not So" Hot Sauce
• Salt and pepper to taste. Roughly 1tsp of pepper and 1tsp of kosher salt (I always use kosher salt)
• Corn tortilla chips for dipping

Instructions:

• Mash the avocados. Combine all ingredients except the tortilla chips in a large bowl, mixing well.
• Taste and adjust seasonings. Chill until ready to serve.
• Leave the two avocado pits in the guacamole until ready to serve. This prevents discoloration.

Jalapeño Spread

I made this recipe while I was looking for something to add to sandwiches and tacos.  It is a great condiment for most sandwiches but in a squeeze bottle over pork or chicken tacos it is a game changer.

Servings: 6

Ingredients:

• 1 cup mayonnaise
• ¼ cup diced canned or bottled jalapeno
• Splash of juice from the jalapeno -1/2 tsp
• 1 tsp cumin
• 1 tsp sugar
• 1 Tbsp Sweet Diamond's Sriracha
• 1 tsp Fred Shake 

Instructions:

• Blend all ingredients with food processor until smooth.

 

Sweet Diamond Soups & Chowder

Corn and Bacon Chowder

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Ingredients:

• 6 slices Bacon, chopped.             
• 1 medium Onion, diced.
• 2 cloves of Garlic minced, or ½ Tbsp of granulated garlic.
• 1 cup, roasted, peeled, chopped, mild Green New Mexican or Poblano Chiles (Optional)
• 4 cups fresh Corn Kernels, frozen or cut from 4 cobs of corn. 
• 2 Boneless Skinless Chicken Breasts or Chicken Thigh cooked and diced  
• 2 cups Vegetable or Chicken Stock           
• 1 pound, peeled and diced Red Potatoes        
• 2 Tbsp Fred Shake-divided           
• 1 cup Heavy Cream          

Garnish Options:
Reserve some diced bacon, shredded cheddar cheese, or diced green onions.
            
Instructions:

• Fry the bacon in a large heavy bottom Dutch oven or sauce pot over medium heat until brown and crisp.
• Remove the bacon with a slotted spoon and reserve the bacon fat.
• Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes.
• Add (If you are using green chili or Poblanos, you would add that now) the garlic and the cut potatoes.
• Add the 1 Tbsp of Fred Shake. Sauté for 5 minutes and then add the corn.
• Cook for 10 more minutes on medium heat before adding the stock.
• Cook until potatoes are cooked.
• Stir in the heavy cream, bacon, and cooked chicken.
• Add remaining Fred Shake, to taste.
• Ladle the chowder into bowls, garnish.

Andouille and Sweet Potato Soup

Ingredients:

• 3 tablespoons vegetable oil or oil of choice
• 1 1/2 lb. sweet potatoes
• 1 lb. andouille sausage diced
• 1 medium onion diced
• 4 cloves garlic diced
• 1 tablespoon chipotle powder
• 1 qt chicken stock
• 1/2 cup heavy cream
• 1 Tbsp honey
• 1 Tbsp + 1 tsp Fred Shake
• Scallions sliced for garnish.

Instructions:

• Coat the potatoes with 1 Tbsp oil and 1 tsp Fred Shake.
• Roast for 50‐60 minutes until fork tender.  Once cooled remove the skin and place the flesh of the potato to the side.
• Heat a large stockpot and bring the remaining oil up to temperature.
• Add the andouille and render the fat.
• Remove the meat with a slotted spoon and set aside.
• Add the onions and Fred Shake, cook until soft.
• Add the garlic and chipotle powder.
• Add the stock and bring to a boil.
• Add the roasted sweet potato and simmer.
• Blend all ingredients with an immersion blender or use a blender.
• Blend until smooth.  Add the andouille, honey, and heavy cream.
• Heat up the finished ingredients.
• Garnish with scallions 

Beer and SDF Brat Soup

Ingredients:

• 3 SDF brats or green chili brats cooked and sliced
• 2 Tbsp olive oil or oil of choice
• 1 medium onion diced
• 1 cup diced celery
• 1 cup diced carrots
• 4 cloves of garlic minced
• 1/4 cup flour or Gluten Free Flour
• 1 lb. diced peeled red potatoes
• 6 cups chicken stock
• 1 12 oz can of beer or Gluten Free beer
• 1/3 cup SDF Brown Sugar Mustard
• 1 Tbsp Fred Shake or to taste
• 1 teaspoon chipotle powder
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire
• 2 cups sharp shredded cheddar

Instructions:

• Heat oil in large stock pot.
• Add the onion, celery, and carrots.
• Cook until soft.
• Add the garlic cook for 1 minute then add the flour.
• Cook the flour for 2-4 minutes and potatoes.
• Add the stock and beer and cook until the potatoes are soft.
• Add the mustard salt and pepper and chipotle.
• Add the cheese and melt until cheese is smooth.
• Return to medium heat then add the heavy cream and the Worcestershire.
• Add the sliced brats and heat the soup until the heavy cream starts to reduce and the soup thickens.