Wisconsin Cheddar and Beer Soup

Ingredients:

½ cup butter

½ cup onion ¼ inch

¼ cup celery ¼ inch

¼ cup red bell pepper ¼ inch

½ cup AP Flour

1 tsp. Dry mustard

1/8 tsp. Paprika

½ tsp. Ground thyme

2 tbsp. Worcestershire sauce

1 ½ cups beer

2 cups chicken stock

2 cups milk

1 ½ cups kielbasa sausage ¼ inch dice

salt and pepper, tt

2 cups cheddar cheese, grated

½ cup green onions, thinly sliced

Procedure:

1. Sweat onion, celery, bell pepper in butter
2. Add flour and make roux then add seasonings
3. Add beer and stock then simmer for 30 minutes
4. Heat milk separately and add to soup
5. Saute and render the fat out of the sausage. Remove, drain on paper towels, then add sausage to the soup. Simmer for an additional 5 minutes.
6. Remove from heat and stir in grated cheese until smooth
7. Season with salt and pepper
8. Garnish with green onions

Beet and Apple Salad with Horseradish Vinaigrette

Ingredients:

Vinaigrette

1 tbsp. Mustard, brown or grainy

2 tbsp. Prepared horseradish

¼ cup raspberry vinegar

¾ cup olive oil

salt and pepper, tt

Salad

1 pound beets, mixed

¼ cup green onions, white parts only, minced

1 tbsp. Chives, minced

2 tbsp. Flat-leaf parsley, chopped

2 apples, sweet or tart, julienned

½ cup celery hearts, sliced ¼ inch thick

1 tsp. Lemon juice

3 cups escarole leaves

Procedure:

1. Preheat oven to 400F
2. Combine all ingredients for vinaigrette in food processor except oil. Slowly add oil then add salt and pepper
3. Leaving the roots and 1 inc of stem on beets, rinse them. Bake with ¼ inch water, covered, 25 to 40 minutes or until beets can be easily pierced with a knife. Cool.
4. When the beets are cool enough to handle, peel and julienne.
5. Toss the beets with 2 tbsp. Vinaigrette and half the green onions.
6. Combine the chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tbsp. Vinaigrette
7. Dress the escarole leaves and dress with remaining vinaigrette
8. Place escarole leaves on a chilled plate. Place a serving of beets on top of the escarole, with the celery and apples scattered around.

PLANKED WHITEFISH WITH GREEN ONION BATTER

Ingredients:

4 untreated cedar wood planks or shingles

½ cup butter, softened

1 egg yolk

2 tbsp. Lemon juice

1 tbsp. Dijon mustard

¼ cup bread crumbs

¼ cup green onions, chopped

2 tbsp. Parsley, minced

1 garlic clove, smashed

¼ cup vegetable oil

4 whitefish fillets, skinned and boned

salt and pepper, tt

Procedure:

1. Soak the cedar planks in water for at least a few hours before proceeding.
2. Mix the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsley, and garlic in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder about 1 inch thick, and wrap in plastic wrap.
3. Preheat oven to 425F
4. Remove the planks from water, dry, brush with oil, and place in the oven on a baking sheet for 5 minutes to begin to season the wood.
5. Brush the fish with oil and season with salt and pepper.
6. Remove the paste from the refrigerator and cut into ¼ inch thick slices. Place 1 to 2 slices on each fillet.
7. Place the fish on the hot plank and return to the oven. Bake the fillets for 8 to 10 minutes, until the butter has melted into a brown crust.
8. Remove and serve

Kansas City BBQ Ribs

Ingredients:

4 pounds baby back ribs

Seasoning Mix

½ cup granulated sugar

¼ cup paprika

2 tbsp. Kosher salt

2 tbsp. Celery salt

1 ½ tbsp. Onion powder

1 ½ tbsp. Chili powder

1 tsp. Ground cumin

1 tbsp. Black pepper

1 tsp. Dry mustard

¼ tsp. Cayenne

Sauce

½ cup light brown sugar

½ tsp. Chili powder

½ tsp. Dry mustard

½ tsp. Ground ginger

1/8 tsp. Allspice

1/8 tsp. Paprika

1/8 tsp. Mace

1/8 tsp. Black pepper

½ cup cider vinegar

1/3 cup molasses

1 tsp. Liquid smoke

2 cups ketchup

¼ cup water

wood chips, as needed for smoking

Procedure:

1. Remove silverskin
2. Combine all ingredients for seasoning mix
3. Rub the ribs liberally with seasoning mix
4. Cover and refrigerate for at least 24 hours
5. Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn down the heat down to a simmer, and simmer for an hour.
6. Prepare a smoker with soaked wood chips.
7. Coat the ribs liberally with the barbecue suace.
8. Place the rib racks in the smoker. Smoke for 2 hours at 250F, basting every hour with the extra sauce
9. Reheat remaining sauce when serving

Brussels Sprouts with Mushrooms

Ingredients:

2 cups brussels sprouts, trimmed

2 tbsp. Bacon, ¼ inch dice

2 tbsp. Unsalted butter

1 garlic clove, minced

¼ cup onion ¼ inch dice

1 ¼ cups white mushrooms, ¼ inch slices

salt and pepper, tt

Procedure:

1. Concasse sprouts then blanche
2. Render bacon
3. Add butter, garlic, and onion to bacon fat
4. Add the mushrooms and cook 5 minutes or more
5. Cut brussels sprouts in half and add to mushrooms

Mashed Celeriac and Potatoes

(Underneath fish)

Ingredients:

2 cups celeriac, peeled, 1 inch cubes

2 cups, russet potatoes

3 garlic cloves, peeled and quartered

salt and pepper, tt

Pinch grated nutmeg

2 tbsp. Butter

Procedure:

1. Combine celeriac, potatoes, garlic and salt with water to cover.
2. Bring to a boil. Reduce heat then simmer 30 minutes
3. Drain vegetables, reserve liquid.
4. Food mill vegetables
5. Season with salt, pepper, and nutmeg. Add enough of the cooking liquid to soften the consistency and return the mixture to a pan over low heat, stirring until heated through.
6. Add the butter and serve hot.

Brownie Pudding Cake

Ingredients:

1 cup AP flour

2/3 cup cocoa powder (unsweetened)

¾ tsp. Baking powder

¾ tsp. Salt

1 cup sugar, granulated

6 tbsp. Unsalted, melted, cooled

½ cup heavy cream

2 eggs

1 tsp. Vanilla extract

1 1/3 cups boiling water

¾ cup light brown sugar, packed

Procedure:

1. Preheat oven to 350F
2. Sift together the flour, 1/3 cup cocoa powder, baking powder, and salt; set aside
3. In a mixer, using the paddle attachment, mix the granulated sugar, butter, cream, eggs, and vanilla.
4. Add the flour mixture and beat on low speed until just combined, about 30 seconds.
5. Spread in an ungreased 8-inch square baking pan; set aside.
6. Whisk together the remaining 1/3 cup cocoa powder, the boiling water, and brown sugar; pour over batter.
7. Bake about 35 minutes or until a wood skewer tests clean.

Bratwurst (Farmer Style)

Ingredients:

19 ounces lean boneless pork butt, 1 inch cubes

13 ounces veal, in 1-inch cubes

2 tsp. Pickling salt

1 tsp. Onion salt

1 tsp. White pepper

1 tsp. Ground marjoram

1 tsp. Parsley, chopped

½ tsp. Ground nutmeg

½ tsp. Celery seed

¼ tsp. Tsp. Ground ginger

¼ tsp. Ground mace

¼ tsp. Ground cardamom

4 ounces crushed ice

Pork or sheep casing, as needed

2 tbsp. Onions, chopped

Procedure

1. Grind meat through a 3/16 plate on meat grinder
2. Combine all ingredients except the onion, ice, and casings. Mix well. Chill in freezer for 30 minutes.
3. Chill all the grinder parts.
4. Mix meat again and grind through ¼ inch plate with onion.
5. Place ground meat into a food processor and add crushed ice while blending, 30 to 60 seconds.
6. Stuff mixture into casings and air-dry for 30 minutes or until dry to the touch.
7. To cook, simmer in beer or water for 20 minutes; drain. Or grill bratwurst, until browned, about 10 minutes.

Grilled Flank Steak with Blue Cheese

Ingredients:

1 garlic head

3 shallots, peeled

1 cup unsalted butter

¾ cup blue cheese

2 tsp. Parsley, chopped

2 tbsp. Dry red wine

½ cup bread crumbs, fresh

Steak

4 top loin steaks

salt and pepper, tt

vegetable oil, as needed

Procedure:

1. Preheat oven to 275F
2. Cut the top off the garlic head and wrap in foil with the shallots. Roast for 30 to 45 minutes. Remove and, while warm, squeeze garlic pulp out of roasted head.
3. Chop garlic and shallots to make a paste then cool.
4. Combine the butter and cheese in a mixer with paddle or in a food processor. Add the roasted garlic and shallots and blend 1 minute. Add the remaining butter ingredients and combine well.
5. Place the butter on plastic wrap or parchment paper and roll up into a cylinder. Refrigerate until firm.
6. Season the steaks and sear in hot oil until brown on both sides; cook to desired doneness.
7. Place each steak on a hot plate and top with some blue cheese butter. Brown the butter on top of the steaks under the broiler for 30 seconds.

Steak Fries

(served with steak)

Ingredients:

• 2 steak fries
• Salt and pepper, tt
• Vegetable oil, for frying

Procedure:

1. Peel and wash the potatoes. Cut lengthwise into 8 wedges.
2. Parboil the potatoes in boiling salted water for 3 to 5 minutes. Drain, cool, and dry. Set aside until needed.
3. Fry the potatoes in a 350F fryer in 2 steps. First, let the potatoes get soft and form a skin. Remove them from the oil. Let the temperature of the oil recuperate. Second, shake the basket, place the potatoes back into the hot oil, and let the potatoes get golden brown and crisp.
4. Drain the potatoes on paper towels and season with salt and pepper.

Macaroni and Cheese

(served with ribs)

Ingredients:

• 2 cups elbow macaroni
• 1/4 cup butter, softened
• Dash tabasco
• 1 1/2 cups evaporated milk, warm
• 2 eggs, beaten
• 1 tsp. dry mustard, dissolved in a little water
• 4 cups cheddar cheese
• Salt and White pepper, tt

Procedure:

1. Preheat oven to 350F
2. Cook the macaroni in boiling salted water until just barely tender.
3. Drain and toss with the butter
4. Mix tabasco with 1 cup milk. Add the eggs, mustard,  and 12 ounces of cheese. Combine well and check seasoning. Mix in macaroni.
5. Transfer to a baking pan and set in oven. Every 5 minutes, stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When you have incorporated all the cheese, the mixture should be creamy, about 20 minutes.

Morel Mushrooms with Spinach

(served with steak)

Ingredients:

• 6 cups, young, washed, stalks removed
• Salt, tt
• 1 cup morel mushrooms, fresh, washed, large ones may be cut in half
• 6 tbsp. butter
• 1/4 cup heavy cream
• Salt and pepper, tt
• Ground nutmeg, tt

Procedure:

1. Blanch the spinach in boiling salted water for 1 minute; drain. Refresh in ice water, drain again. Gently squeeze to remove excess water.
2. Trim away bases of fresh morels. Brush and lightly wash and rinse them to make sure they are completely clean and free of grit. (If using dried mushrooms, soak them in water for at least 30 minutes. Drain the water and pat the mushrooms dry.
3. Melt 1/4 cup butter, add mushrooms, and heat through.
4. Add the spinach, cook on high heat, and stir. If too much liquid, drain excess.
5. Add the cream, bring to boil, and reduce by half.
6. Correct seasoning and stir in remaining butter.