Barrio recipes - Cleveland 19 News Cleveland, OH

Barrio recipes

 Beer Braise Brats


12oz. bottle beer (Lager style)

Put brats on hot grill to give char marks and remove. In sauce pan add grilled brats and cover with beer. Bring to a boil and reduce to a simmer until brats are cooked though.

Beer braise onion and peppers 


2 ea red onion

2 ea green pepper

1 12oz bottle Lager style of beer (Dos Equis)

Thinly slice onion and pepper into small strips.

Put in saute pan with a small amount of butter and cook until carmelized.

When pepper and onion mix is camelized, deglaze pan with beer and let reduce by half pan for service.


10-15 ea Roma tomatoes

1 loaf baguette bread

Roasted garlic puree

Bottle Balsamic glaze

Fresh Basil (chiffonade)

Cut tomatoes in half long ways place cut side down on sheet tray drizzle with little oil and seasin with salt and pepper.

Place tomatoes in 450 degree oven until skin starts to char remove and let cool. 

When cool pull off skin and rough chop tomatoes set a side

Cut bread into 1/4 squares toss with salt and pepper and roast on sheet tray in same oven until crunchy remove and set aside.

When all ingredients are ready put a saute pan on med heat add 1 teaspoon of oil and let it get hot.

When oil is hot add roasted tomatos and garlic puree and saute for 3-4 min then add basil and croutons saute another 2-3 min remove from heat and place in cheese dip

Garnish with a drizzle of balsamic glaze and more basil

Fries Ingredient

5 # Russet potatoes (peeled)

Cut potatoes in shoestring size sticks and hold in cold water

when ready to cook place a handful or two in fryer at 350 degrees and blanch fries for 2-3 min remove from oil and let sit 5 min

after fries have sat drop back down in fryer and cook until desired crispiness

When done drop in mixing bowl and season with salt and pepper to taste

Garlic confit puree


3 cups garlic cloves

Veggie or canola oil

3/4 cups Water

Combine oil and garlic in sauce pan on medium flame and cook until garlic starts to brown

Remove from heat and drain all oil

Add cooked garlic and water into blender and puree until smooth

Hold in small container or squeeze bottle

Garlic confit


2 tub Fresh Garlic

1 Gallon Oil

1 Add garlic to hotel pan. Cover with oil.

2 Cover tightly with plastic wrap and foil and bake at 325*F for 70 minutes.

3 Remove and test garlic to make sure it's soft.

4 Strain oil, reserve for future use

5 Cool, Cover, Label, Date, Rotate.

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