Sweet Diamond Recipes

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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:

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:

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.