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It’s the grand ol’ Karl Oskar Days in Lindstrom this week, and I’m excited!! The weather looks great (maybe not Friday, but other than that, PERFECT) and the downtown area looks great with the new parking lot and murals. 

The city of Lindstrom and coordinator Darin Straub are doing a fantastic job bringing in the entertainment, and it’s going to be a great week!

Here are some of the recipes I’m going to be using this weekend, and although only one is Swedish, it’s a great mix of flavors to keep your guests coming back for more!

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Although Swedish and spicy don’t go together, we made this recipe over the 4th of July weekend and it’s to die for. So throw it on the grill for Karl Oskar Days too and be amazed!

SPICY COCONUT GRILLED CHICKEN

1 c. coconut milk

1/4 c. fresh lime juice (from 2 limes), plus lime wedges for serving

3 to 4 tablespoons sambal oelek or chili-garlic sauce

3 Tbsp. honey

1 1/2 tsp. kosher salt

2 garlic cloves, grated

1 (1-inch) piece fresh ginger, grated (about 2 teaspoons)

2 lb. boneless, skinless chicken thighs

Vegetable oil, for the grill

Cooked rice, for serving

Cilantro and sliced Fresno or jalapeño peppers, for serving

In a large bowl, whisk together the coconut milk, lime juice, sambal oelek, honey, salt, garlic, and ginger. Remove 3/4 cups of the marinade and set aside.

Add the chicken to the remaining marinade in the bowl, cover, and marinate for at least 20 minutes and up to 3 hours in the refrigerator.

In a small saucepan, bring the reserved marinade just to a simmer over medium heat to melt the coconut milk solids. Set aside.

Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with oil. Remove the chicken from the marinade and pat dry with paper towels. Grill the chicken until well marked and a thermometer inserted in the center registers 165°F, about 5 minutes per side.

Brush the chicken with some of the warmed sauce and serve over rice. Top with cilantro, fresno peppers, lime wedges, and the remaining warm sauce. 

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OK, still not Swedish, but we’re on the right continent at least, right? 

Also, let’s be honest, Swedes aren’t known for their grilling recipes, and it’s going to be perfect time to be outside.

This beer brat recipe takes a simple grilling meal and kicks it up just a little bit with some customization. You’ll thank me for the extra steps later.

                                    

BEER BRATS

6 bratwursts (about 1 1/2 lb.)

2 yellow onions, sliced 1/4-inch thick 

2 (12-oz.) cans light lager beer 

3 garlic cloves, smashed

1 Tbsp. seasoned salt

2 tsp. caraway seeds

1 tsp. paprika

1/2 tsp. black pepper

6 brioche hot dog buns

2 Tbsp. unsalted butter, softened

Whole grain mustard, to serve

Combine the bratwursts, onion, beer, garlic, seasoned salt, caraway seeds, paprika, and black pepper in a medium Dutch oven. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the bratwursts are cooked through (a meat thermometer should register 165°F) and the onion is softened, about 15 minutes. Remove from the heat. 

Preheat a grill to medium-high heat (about 450°F). Remove the bratwursts from the Dutch oven and transfer to the grill. Grill, uncovered, turning occasionally, until lightly charred, 4 to 6 minutes. 

Meanwhile, spread the butter evenly along the cut (inside) edges of the hot dog buns. Grill the buns, cut side down, until lightly toasted, 1 to 2 minutes, if you like. 

Place the bratwursts in the buns and top each with about ¼ cup cooked onions from the braising liquid. Serve with mustard

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Here’s a Swedish grilling recipe finally if you’d like to try it! Full disclosure on this, I haven’t tried it yet, but it is on my grilling list this summer! This is similar to a Salisbury steak, but the literal translation is pan-fried steak with a look!

PANNBIFF MED LOK

1 lb. ground beef

4 tbsp. fresh breadcrumbs

1 egg

1⁄2 c. milk

1⁄2 tsp. ground allspice

1 tsp. ground ginger

2 tbsp. grated onions (or 1 tsp onion powder)

1⁄2 tsp. salt

1/2 tsp. fresh ground pepper

4 onions, sliced

4 tbsp. butter, divided

1 tsp. sugar

1 c. water

Melt 2 tbsp butter in skillet over medium heat. Add sliced onions and saute until tender. Add sugar, and continue to saute until they are starting to carmelize (turn brown). Remove from pan and keep warm.

In the meantime, gently mix together the ground beef, breadcrumbs, egg, milk, allspice, ginger, grated onion, salt and pepper. Form into 4 patties.

Melt 2 tbsp butter in skillet over medium heat. Add patties and fry until brown. Flip the patties and brown the other side. Add the water, cover, and simmer for 15 - 20 minutes until cooked through.

Serve, topped with the onions and, if you like, potatoes and pickles.

Serves 4.

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DOUGHNUT HOLE KEBABS

1 6-oz. container blueberries

1/2 c. sugar

2 Tbsp. lemon juice (from 1 lemon)

2 tsp. cornstarch

1 1/2 c. chopped strawberries (about 8 ounces)

18 to 24 glazed doughnut holes

Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside.

Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside.

Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces.

TFD: Bränn inte dina läppar på andras soppa. / “Don’t scald your lips on another’s soup.”

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