Dining
Fluff Me, Stuff Me
Stella takes on Whoopie Pies, Fluffernutter sandwiches and urban chickens.
Apr 29th, 2009 by Stella Cretek
Classic cocktail recipes from your friends at TCD
ThirdCoast Digest’s Erin Petersen went on the prowl for the city’s best (and most atmospheric) cocktail hours. But for those of you that aren’t feeling the bar scene, host your own Depression-Era cocktail hour at home with some of these lively libations: Brandy Old Fashioned 3 oz brandy 4 dashes Angostura bitters 1 tsp sugar 1 dash water Sweet or Sour soda (7-Up, 50/50, etc) Muddle the sugar with the bitters and the water in the bottom of an old-fashioned glass. Add the brandy, ice cubes and sweet soda. Stir, garnish with a lemon peel, and serve. If you want to make it true- Wisco style, muddle a couple of Maraschino cherries with the sugar and bitters and garnish with an orange slice. If you’re from south of the state line, use whiskey in place of brandy and mix with sour soda. Manhattan 2 oz rye whiskey 1/2 oz sweet vermouth 2-3 dashes Angostura bitters Maraschino cherry for garnish Pour all ingredients into a glass full of ice, stir well and strain into a chilled cocktail glass. Rob Roy 2 1/2 ounces Scotch 1 ounce sweet vermouth Dash of angostura bitters Maraschino cherry or twist of lemon peel Shake the Scotch, vermouth, and bitters with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry or lemon peel. Sidecar 1 1/2 oz. Brandy 1/2 oz. Triple Sec 1/2 oz. Lemon or Lime Juice Combine all the ingredients in a shaker filled with ice, shake well and strain into a cocktail glass. The Kentucky Dandy 2 oz. Maker’s Mark 4 oz. Ginger beer Stir, then add a dash of cayenne pepper. Serve over ice in an 8 oz. tumbler. Thanks to Howie Goldklang for this recipe! The Blue Blazer 2 1/2 ounces Whiskey 2 1/2 ounces Boiling Water 1 Teaspoon Powdered Sugar 1 Lemon wedge 1 Lemon Twist Take two large fireproof mugs. In one, pour in the whiskey. In the other, pour in the water. With a match or lighter, ignite the whiskey. To mix the whiskey and water, pour the liquids back and forth cup to cup about four or five times which will create the effect of liquid fire. To the blended whiskey and water, stir in the powdered sugar and squeeze in the lemon wedge. Pour into a 4-ounce heat proof whiskey glass and garnish with lemon wedge. Recipe courtesy of TCD’s own Cate Miller. Did we miss your favorite? Leave a comment and share your own fave drink tips.
Apr 16th, 2009 by Amy Elliott
great Chipotle recipes
I don’t normally plug chain restaurants, but Chipotle is one I’d like to have in my own neighborhood. The meat they use is a special attraction to me because every time I’ve supped there, everything from the steak to the chicken or pork has been tender and lean. Although I generally prefer independently owned places, I recently stopped in an a Mexican eatery, to remain nameless, that served meat so tough and greasy it was inedible. With both pinto and black beans and fajita-style vegetables on the menu, Chipotle works for vegetarians as well. Even for my friend who is a strict macrobiotic vegetarian. For about $10 bucks you can have a massive burrito with a beer or Margarita. The Margaritas are large, potent and also rank with the best I’ve had at corner-in-the-wall ethnic gems. For just a couple of dollars more, you can have outstanding (it tastes like what I make at home) guacamole and chips. None of the stores have the convenience of drive through service and according to corporate sources, that’s not in the works. Considering the prices, the fast buffet service and the quality of product, I would project Chipotle to be relatively recession proof. Chipotle does not offer coupons or specials, but if you come in on Halloween dressed like a Chipotle burrito, your burrito is on the house. Two recipes from Chipotle Ancho Chile Marinade for Meat by Steve Ells, Founder & CEO, Chipotle Mexican Grill 1 pkg (2 oz.) dried ancho chilis or dried pepper of choice 1 tsp. black pepper 2 tsp. cumin powder 2 tbsp. fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup vegetable oil 4 cuts of meat of choice Soak dry chilis in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at least one hour, up to 24 hours. Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro. Chipotle Adobo Marinade for Grilled Vegetables by Steve Ells, Founder & CEO, Chipotle Mexican Grill 1 small can Chipotle peppers in adobo sauce 1 – 2 tbs. Soft butter (olive oil for vegans) 1 – 2 tsp. freshly squeezed lemon juice Use four tablespoons of the Chipotle adobo sauce. Save the Chipotle peppers for another use. Mix adobo sauce with butter and lemon juice. Brush over vegetables before and during grilling. Salt and pepper to taste. Recommended vegetables Corn on the cob Peel back husks but don’t remove remove silks. Brush with adobo mixture, rehusk and wrap in foil. Grill 10 – 15 minutes, turning occasionally until tender. Japanese eggplants Quarter lengthwise and parboil until bright in color (2 – 3 minutes). Brush with adobo mixture. […]
Apr 8th, 2009 by Cate Miller
Review and results from WMSE’s 2009 Rockabilly Chili Contest
Neither rain nor sleet nor snow – all three of which came down Sunday afternoon in Milwaukee – could deter droves of hungry people from this year’s premier showcase of some of the city’s best commercial chili recipes while listening to rocking hillbilly tunes. Over 35 area restaurants brought 10 to 15 gallons (or more) each of their original spicy creations to the Milwaukee School of Engineering’s Kern Center in hopes of bragging rights to title of “Best”. After running out of space at the Harbor Lights Room in 2007, the popular event was moved to the university grounds which is home to the host radio station. Organizers are now eyeballing the Field House upstairs for next year, which is big enough to host a regulation soccer game let alone a crowded chili contest. Concerns were even addressed as to the not-so-green nature of the event, which went through many barrels of 2 oz. sample cups, beer cups, and spoons – plus a ton of soda cans. MSOE has recycling containers at the event, but they were not self-evident. WMSE’s General Manager Tom Crawford says that each year the communication improves between organizers and the school on how they can make these things better and these issues were well known. As for the food, everyone brought their ‘A’ game to the contest – even the very few that seemed to show up just for the premium advertising. Many of the chefs expanded or focused previous entries by trying exotic spices or meat varieties. Others remained true to the formulas served currently at the eateries in which they worked. On a special note, it was a bit sad to see two of last year’s winners not around to defend their titles in the Champion’s Corner; both Annona Bistro (2008 Best Veggie Chili) and Great Northern BBQ Company (2008 Best Display) fell prey to economic times and have closed in the last eight months. Still, the representation remains strong from some of Milwaukee’s best restaurants, cafes, delis, and catering. Without further ado, here are the 2009 winners and runner-ups in four categories as decided through ballots turned in by public voters at the event: BEST DISPLAY Winner: McBob’s Bar and Grill Runner-Up: Brewed Café In an example of simple but elegant over epic, McBob’s display of designed welding helmets won out over Brewed’s Ed Roth-inspired racing display for a consecutive runner-up decision in two years. BEST HEAT Winner: Koppa’s Fulbeli Deli Runner-Up: Bremen Café In defense of their 2008 crown for the hottest chili, multiple award-winner Sarah Cordus of Koppa’s brought both a great meat and veggie chili. But it was no match for Bremen’s freshman entry, which boasted Naga Jolokia ghost peppers among 17 ingredients meant to scorch the mouth. Just the right amount was used to prevent real pain, but even two ounces had tasters reaching for beverages immediately. BEST VEGGIE CHILI Winner: Riverwest Co-op Runner-Up: Fuel Café Fuel Café has a beautiful standard red that’s served at the Riverwest hovel, but […]
Mar 8th, 2009 by Brian Jacobson
Sound Bites
Welcome to the new Sound Bites, a ThirdCoast Digest/VITAL blog about excellent eating and great values here on the Third Coast. As in my previous columns for Vital Source Magazine, “Chow, Baby!” and “Eat This,” these will be informative blogs about local troughing, from the humblest hot dog to the most luxurious fois gras. We’ll hear from outstanding home cooks to some of the best chefs in the nation who are cooking here in Milwaukee. Here, you’ll find (hopefully) interesting tips and entertaining stories on: Sound eating Sound nutrition Sound recipes Sound kitchen tools and equipment Sound restaurants Sound values Sound tips on great values Sound chefs Sound inside track on local culinary trends Sound consumer opinions on eating in Milwaukee First Sound Tip: Get a free Marcus Rewards Card for discounts and freebies at Marcus Hotels & Resorts. Stop in at any of the following destinations to get your free card or sign up online at www.MarcusRewards.com. I’ve used the card and it’s great. It got me an invitation to a terrific free cheese, lamb chop and wine tasting at the Milwaukee Chop House. The weather outside was frightful, but inside it was delightful with great food and wine and a full house to downtown notables. Milwaukee Marcus Restaurants: Kil@wat Restaurant, 139 E. Kilbourn Ave Mason Street Grill, 425 E. Mason St Milwaukee ChopHouse, 509 W. Wisconsin Ave Miller Time Pub, 509 W. Wisconsin Ave CLEAR, 139 E. Kilbourn Ave Café at the Pfister, 424 E. Wisconsin Ave The Café at the Hilton, 509 W. Wisconsin Ave The Rouge, Sunday brunch, 424 E. Wisconsin Ave Starbucks at the Hilton, 509 W. Wisconsin Ave Marcus Entertainment & Nightlife spots: Blu Lounge at The Pfister, 424 E. Wisconsin Ave Lobby Lounge at The Pfister, 424 E. Wisconsin Ave zenden at InterContinental Milwaukee, 139 E. Kilbourn Ave Upon enrollment, you get 200 bonus points. Additional points are added any time you frequent any of the above locations. Get double points on Sundays from 4 to midnight at locations open during those hours. These points will get you discounts at all of these venues. Also enjoy free member events such as: NCAA tournament Kick-off, Miller Time Pub Mar 19, 5:30-7:30pm. Show off your b-ball skills and win prizes, or just come to watch. The New Blu – Blu at the Pfitser May 7, 5:30-7:00pm. Blu Martinis and a sampling of Executive Chef Weber’s culinary creations,while enjoying the atmosphere and view from the 23rd floor of the Pfister in the newly renovated lounge.
Mar 2nd, 2009 by Cate Miller
New Year’s Day Hangover Remedies
By Bridget Brave, Tom Ganos, Ryan Findley, Noah Therrien and Amy Elliott This month in Eat This we featured a fresh, frilly New Year’s Eve menu from Dan Smith at McCormick’s and Schmick, perfect for entertaining and celebrating in style. But what do you eat on the morning (or more likely, afternoon) after? I asked VITAL Source Staffers, all of whom have plenty of experience, believe you me, with the dread Next Day. From easy microwave bacon to Nyquil and macaroni to what we have found to be the best Bloody in town (there is really nowhere I’d rather be on my worst mornings than Tom’s bar … or couch), we’ve got you covered. Be careful, have fun and feel better. – Amy Elliott Simple breakfast from Ryan Findley You’ll need … Frozen hashbrowns Cooking oil of your choice Bacon from the microwave Grapefruit juice from concentrate Bad movies, cartoons or TV shows on DVD 1. Start the hashbrowns. I like Ore-Ida, they’ve already got some seasoning on them, but not too much. Potatoes are starchy and filling and will soak up any leftover alcohol in your stomach while making you feel better. Heat oil in a skillet (you’ll need about a tablespoon – enough to fully coat the bottom of the pan). Dump the frozen potato pieces of goodness in and spread them out to a single layer. Leave them alone for at least 5 minutes, or until you start to see crunchy brown bits on the edges. 2. While the hashbrowns cook on the first side, make the grapefruit juice. I prefer grapefruit to orange because of the tartness – too much sugar will excerbate a hangover. Real grapefruit juice (and by that I mean the yellowy stuff, none of that Ruby Red) settles the stomach. I recommend Minute Maid frozen. Follow the directions on the can to prepare; all you’ll need is a pitcher and water, and a spoon to mix with. 3. Sprinkle the hashbrowns with salt and pepper and then flip them over. Again, leave them alone for at least 5 minutes, or until the crunchy brown bits are easily apparent at the edges. 4. While the hashbrowns cook on the other side, microwave some bacon. Mostly because bacon is delicious, not for any medicinal purposes. If you have a microwave bacon cooker (a plastic tray with ridges to catch the grease and trap it away from the bacon while it cooks), use it. If not, a microwave-safe plate lined with paper towels will do. Start with two minutes on full power, and check the doneness. Continue cooking in 30-second increments until the desired degree of crunchiness is achieved. 5. Transfer bacon to a plate, add the hashbrowns alongside when they’ve finished cooking, and pour yourself a nice tall glass of grapefruit juice. Sit in front of the television and watch bad movies at low volume while you eat. Bridget’s Easy as Shit Slow-Cooked Italian Beef From Bridget Brave The beauty of this is that […]
Dec 2nd, 2008 by Vital Archives
A fresh catch for New Year’s Eve
Chef Dan Smith McCormick & Schmick’s Seafood Restaurant 414-475-0700 mccormickandschmicks.com “Fresh” comes to mind when I think of the seafood at McCormick & Schmick’s. The slightly briny oysters taste like they were just harvested and served at a seaside bistro instead of a restaurant landlocked in a shopping center parking lot. Chef Dan Smith uses a light hand in seasoning and saucing the daily menu’s 30-some varieties of fresh catch. “I love New Year’s Eve,” says Smith, “because people are ready to go out and have an awesome time and it’s almost a given that you’ll have no complaints, you’ll have happy people [who] want to be wined and dined and eat fussy food. So I usually pull out lobster, filet and truffles and truffle oil and morels because people are willing to pay for it.” Smith, who opened Envoy at the Ambassador Hotel in 2005 and spent 20 years cooking in San Francisco, including a stint with the renowned Jeremiah Tower’s Stars Restaurant, has fun cooking for his appreciative holiday customers. You will too when you try his special New Year’s Eve menu. Ginger Vodka Cooler Ginger-infused vodka gives this cocktail a refreshing flavor. 1.5 oz ginger-infused vodka 3 oz ginger ale 1 oz cranberry juice Dried cranberries Candied ginger Fill your favorite holiday glass with ice. Add home-infused ginger vodka (recipe at vitalsourcemag.com!). Add in the ginger ale. Top with the cranberry juice and garnish with dried cranberries and candied ginger. Enjoy! Ginger-infused vodka Perfect for your holiday entertaining or give as a gift! Find a good-looking glass jar large enough to hold a little more than 750 milliliters of liquid. Fill with your favorite vodka (the higher grade the better). Grate or peel about 1.5 teaspoons fresh ginger and add to the vodka. (Peel the ginger in long curly pieces for a festive look.) Tightly seal your jar and store for a few days, then open and stir your vodka. Seal it up again and store for a few more days. Your vodka should be ready to spice up your holiday cocktails in about a week. Chef Dan Smith’s Crab Cakes Yields about 20 4-oz cakes 1 cup mayonnaise 4 large eggs, beaten 1 T old bay seasoning 1 t ground black pepper 1 t dry mustard 1 t kosher salt 1 t Worcestershire sauce 1 lb-loaf white bread, crust removed, diced 2.5 lbs lump crabmeat, pasteurized 1/3 cup chopped parsley Combine mayonnaise, eggs and seasonings in a bowl. In a separate bowl, mix bread, crabmeat and parsley. Gently fold sauce into crabmeat mix, taking care not to break up or mash crabmeat. Chill at least two hours. Form four- or eight-ounce cakes. Pan fry or deep fry the crab cakes until golden brown. Serve with lemons, tartar sauce or your favorite condiment. Phyllo Wrapped Smoked Salmon with Crème Fraiche Mousse 3 phyllo sheets 9 oz smoked salmon 2 oz crème fraiche 1 oz capers 1 oz egg white Lay phyllo on a flat surface and lightly […]
Dec 1st, 2008 by Cate Miller
More than green beans
By Catherine McGarry Miller Photos by Lynn Allen Chef Partner Dustin Green Fleming’s Prime Steakhouse and Wine Bar flemingssteakhouse.com At 28, Flemings Chef Partner Dustin Green has mounted the corporate cookery ladder like a firefighter rescuing a baby. His love for cooking started at age 10 and lead to two college degrees in culinary arts and hospitality. “The principles of Fleming’s make it the best company I’ve ever worked for,” he says. These values include excellence, hospitality and respect as well as fun, trust and balance. Hierarchy is eschewed in favor of an egalitarian system of associates instead of employees. The fun comes naturally, says Green. “Fun with the menus, using the best products money can buy – in a professional environment. This makes for a happier and more successful staff.” Pumpkin Bread Pudding 6 cups diced baguette 2 cups heavy cream 1 1/4 cups canned pumpkin Five whole eggs 1 1/2 T corn syrup 1/4 cup plus 2 tbsp sugar 1 1/4 t vanilla extract 1/2 t ground ginger 1 1/4 t ground cinnamon 1/4 t nutmeg 1/4 t salt Room temperature butter as needed Extra sugar as needed Whipped cream, walnuts, mint sprig (optional) Orange crème anglaise (below) Dice baguette into ½” pieces and place on a sheet pan. Bake in a 250º oven for 8 minutes to dry out. Place cream in a saucepan and bring to a low simmer. In a large mixing bowl, combine pumpkin, eggs, corn syrup, sugar, vanilla, ginger, cinnamon, nutmeg and salt. Whip to blend well. Slowly add warm cream and baguette; mix well. Allow to sit at room temperature for 5 minutes. Spread butter inside five 12 oz. coffee cups, then coat with sugar. Evenly fill each cup with pudding mix, leaving ½” at the top. Place cups in a 2” deep baking pan and fill the pan with 1” of water. Bake in a 325º oven for 35-40 minutes or until a toothpick comes out dry. Let cool for 5 minutes, then invert the cup to remove the bread pudding. Place 1 ½ oz. orange crème anglaise in the center of a 9” plate. Squirt caramel sauce in a spiral design in the anglaise. Using a toothpick, make a web design. Set the bread pudding on top of the sauce with the crusted side facing up and top with a dollop of whipped cream. Serve with walnuts and a mint sprig, if you like. Orange Crème Anglaise 1 qt heavy cream 1 vanilla bean 1 cup fresh egg yolks 1 cup sugar 2 cups pasteurized orange juice 2 T orange zest In a saucepot over high heat, add cream. Slice vanilla bean in half lengthwise and add flesh and skin to cream. Heat cream for 10-15 minutes to let cream rise to the top of the saucepot, then turn off heat. Separate eggs and place the yolks in a mixing bowl. Combine the sugar with the yolks and mix well. Temper the egg and sugar mixture by gradually pouring a […]
Nov 1st, 2008 by Cate Miller
Octoberfeast
Oktoberfest is a 16-day festival held each year in Munich, Germany. Originated in 1810 to commemorate the wedding of Crown Prince Ludwig and Princess Therese of Bavaria, it is reputed to be the world’s largest fair, with millions celebrating every year by troughing mass quantities of food and lager. Here are a couple of great recipes for your own Octoberfeast. VS (Photos by Lynn Allen) Chef/Owner John Poulos Karl Ratzsch’s 320 E Mason Street Milwaukee, WI 53202 414-276-2720 Karl Ratzsch’s celebrates its 105th birthday next year. Chef/owner John Poulos came on board in 1976 as a prep cook during his training at MATC’s culinary school. Many of the Southern German recipes go back to Mama Ratzch’s originals, like the renowned hot bacon salad dressing, the sauerbraten, wiener schnitzel, roast goose, stuffed pork chops and German potato salad. Five years ago, with partners Tom Andera and Judy Hazard, Poulos bought the restaurant from the Ratzch family. Poulos has since tweaked the menu, adding appetizers and lighter fare. His salmi recipe is the happy result of a mistake. Mr. Ratzch was roasting ducks and forgot about them, so they overcooked. He took bar olives and cherries and made a sauce with Burgundy wine. It’s been on the menu or run as a special ever since and is always featured at lunch and dinner on Saturdays. Karl Ratzch’s Salmi of Duck Shanks A salmi, short for salmigondis, is a ragout of wild game, often featuring waterfowl plentiful during Wisconsin’s fall hunting season. You may also stalk down all the ingredients you need in the aisles of your grocery store. 6 duck shanks (8 to 10 ounces each) Salt and pepper to taste Granulated garlic to taste 2 onions, sliced 4 bay leaves 6 cups chicken stock ¼ cup honey ½ cup packed light brown sugar 2 cups frozen sour cherries, thawed ½ cup pimento olives, sliced ¼ cup Burgundy wine ½ cup cornstarch mixed in ½ cup cold water Chicken base to taste Preheat oven to 450 degrees. Season shanks with salt, pepper and garlic. Put duck shanks skin side up in a 15-by-10-by-2-inch roasting pan and cook 40 minutes in the oven or until light brown in color. Add onions, bay leaves and stock. Cover with foil and roast in preheated oven for 40 minutes. Remove foil and baste. Reduce oven temperature to 350 degrees. Return to oven without covering. Cook 30 to 40 minutes longer, or until golden brown and the meat is tender. Remove shanks and strain stock. Transfer strained stock to a saucepan. Add honey, brown sugar, cherries, olives and Burgundy. Bring to boil, then thicken with cornstarch and water mixture until the consistency of a medium-thick gravy. Adjust seasoning of sauce with chicken base to enhance flavor, then return meat to roasting pan and top with sauce. Roast 15 to 20 minutes. Serve with wild rice and stuffing. Makes 3 servings. Ms. Marcellyne C. Amann Ms. Amann grew up in a large family of German and Irish heritage […]
Oct 1st, 2008 by Cate Miller
Father & Son Lunch Box Specials
Vanessa Goodman and Erick Fisher met at the The Trellis in Williamsburg, Virginia, where they worked long hours for chef/owner Marcel Desaulnier, a James Beard Award- winner and chocolatiere known as “The Guru of Ganache.” Fisher apprenticed at restaurants while still in school in his ethnically diverse hometown of Long Beach, California. Devon Seafood Grill lured him to Philadelphia and then to Milwaukee in November 2006. Of their three children, Charlee, Erick and Chancellor, it is Chance, the youngest at 6, who has developed a passion for cookery. When time allows, father and son are working on a cookbook together. Says Erick, “It’s his idea. He’ll ask me a question about something and I’ll make him go look it up and then we’ll make it together. He’s really into this cooking thing, no matter how hard I try to dissuade him. When I push him away, it just increases his hunger for it. This is a business that takes me away from my family a lot so you can’t be in it halfway – you have to be really good at it.” To Chance, who started working with food at his Montessori school in Philly, it’s simple. “I just created stuff and didn’t use a recipe – it turned out pretty good!” He is still thinking of a title, but he does believe that his wraps are “very tasty.” VS Chancellor Fisher’s Favorite Lunch Cucumber & Cherry Tomato Salad Photos by Dane Haman 5 medium cucumbers 1/2 cup sour cream 3 T mayonnaise 1 bunch fresh dill, stems removed 1/2 cup cherry tomatoes Salt & pepper to taste Peel each cucumber and slice in half lengthwise. Scoop out seeds and slice each half into 1-inch sections (half moons). Place cucumbers in large bowl and add sour cream and mayonnaise and stir until blended. Add dill and blend well. Add cherry tomatoes, salt and pepper. Chill for about an hour. Bologna & Cheese Wrap – makes 4 wraps “Chance likes Lebanon Bologna – it is a tangy & tart beef sausage from Lebanon, PA. It goes really well with Swiss cheese and mustard. We haven’t been able to find it since we left the east coast, so you can substitute your favorite lunchmeat and cheese combination,” says mom Vanessa. 1/2 lb. Lebanon Bologna or Roast Beef 1/2 lb. Swiss cheese 1/4 cup low-fat ranch dressing 4 t mustard 4 leaves of Romaine lettuce 1 kosher dill pickle, sliced thinly Wash lettuce and let dry. Spread thin layer of ranch dressing and mustard on each wrap. Add meat and cheese, then lettuce and pickles, and roll tightly. Finish off this great lunch with a bunch of washed fresh grapes. Erick Fisher’s Grilled Veggie Chicken Sandwich Next time you’re grilling on the weekend, throw on a couple extra chicken breasts and the veggies for this weekday lunchtime repast. Use the veggie relish as an accent to any grilled meats. 1 5-oz. chicken breast, grilled 2 slices smoked mozzarella cheese 2 slices sourdough bread, […]
Sep 1st, 2008 by Cate Miller
Red, White & Bleu
The French celebrate their independence in July, just like us – on the 14th, the anniversary of the day the peasants stormed the Bastille and raided its cache of weapons. Their banner, like ours, is red, white and blue, colors that stand for liberty, equality, and fraternity, the ideals of the French Revolution. Taste Chef Frakes’ tribute to both cultures at his demonstration at Bastille Days on Saturday, July 12 at 2 pm. VS WHITE DONUT PEACH BEIGNETS, RED BEAUJOLAIS SYRUP & BLUEBERRY SMASH The Pfister Hotel 424 E. Wisconsin Ave., Milwaukee 414-273-8222 Brian Frakes, a Brookfield native, moved to West Palm Beach at the age of twelve. He majored in Psychology at Florida State University while launching what would be a distinguished career in hospitality as a dishwasher. Once finding his true calling, Frakes learned to cook under talented chefs in Florida and Los Angeles. It was The Pfister Hotel, and the fact that his family had moved back to Milwaukee, that drew him home again. “I was always proud of where I came from and The Pfister is clearly Milwaukee’s flagship property. It’s one of only 400 rated as a ‘Preferred Hotel’ in the world,” he says. Here’s a red, white and “bleu” play on the classic beignet. Stone fruits are back in season and donut peaches are among the best. Whip up this simple fritter batter the day before and have fresh donuts in the morning with your coffee! For donut peach beignets 2 c flour 2 T sugar 2 t baking powder ½ t salt 2 T powdered milk 1 t cinnamon 2 eggs each ½ c water 2 c roasted donut peaches, diced 2 T corn oil 2 T powered sugar Combine all dry ingredients, then add wet ingredients in a mixer and blend. Do not overwhip. Chill in refrigerator for at least an hour. Deep fry generous spoonfuls of dough in hot oil until golden brown (about 4 minutes). Sprinkle with powdered sugar. Red Beaujolais Syrup 1 c Beaujolais Nouveau ½ c white balsamic vinegar 2 T brown sugar ¼ vanilla bean Combine ingredients in a saucepan and heat until reduced by 2/3. Set aside to cool. Drizzle sauces over beignets and enjoy! Blueberry Smash 1 c blackberries 1 c blueberries 1/3 c sugar 3 T Grand Marnier Combine blackberries & blueberries with sugar in a sauté pan and heat on medium heat until sugar caramelizes. Drizzle in Grand Marinier and set aside to cool. GOUGERES (CHEESE PUFFS) Geneviève Leplae came to America from Vesoul, a small town east of Dijon. Now retired from teaching French at Berlitz and the Alliance Francaise, she recalls her heritage with this traditional Burgundian snack that can be made ahead and served later. A widow with five children, her oldest daughter, Anne Herisson-Leplae, is the Director of the Alliance Francaise of Milwaukee. 1 recipe Choux Paste: 1 c sifted all-purpose flour ½ c water ½ c milk 8 T butter, cut in small pieces ½ t salt 4 […]
Jul 1st, 2008 by Cate Miller
Gone Fishing
Photos by Erin Landry Summer is never so sweet as it is after a crushing winter. So it’s time to pull out the fishing rod and relax to the tune of water lapping at the shore. Here are two easy fish and shrimp dishes for your catch – with a cocktail to wash them down. Fishbone’s Ragin’ Cajun Pasta Executive Chef and Partner Jessie Souza Fishbones Cajun & Creole 1704 Milwaukee Street Delafield, WI 53018 262-646-4696 For the past eight years, Chef Souza, formerly Corporate Chef for Louise’s in California and Milwaukee, has been wowing patrons with his Cajun-Creole fusion at Fishbones in Delafield. Diners enjoy the colorful, festive décor inside or peaceful view overlooking Lake Nagawicka from the bar or outside deck. Harkening to his roots, the chef has recently introduced a Mexican menu. Particularly notable are his crispy flautas with a moist, tasty chicken filling. ¾ lb Andouille sausage ¾ lb grilled chicken 2 small tomatoes, chopped ½ c sliced mushrooms 1 pint heavy whipping cream 12 shrimp, cleaned 6 T olive oil Salt & pepper to taste Cajun seasoning to taste 1 lb spaghetti pasta (cooked) Method: In a medium sauté pan, add the oil and heat for 2 minutes. Add the sausage and cook for 1 minute. Add chicken and cook for 1 minute. Add shrimp and cook for 2-3 minutes. Add tomatoes and mushrooms, cook for 3-4 minutes. Next add the whipping cream and season with salt and pepper. Let the cream reduce for 3-4 minutes, then add Cajun seasoning to your liking. Finally add the pasta and mix well, place in a medium bowl and serve. Serves four. Tropical Salmon Fantasy + Summer Sensation Cocktail Auto Zone store manager Joseph Russell loves to cook daily feasts and fancy dinner parties for friends. He got his chops from his mother and working as a chef on Amtrak’s Southwest Chief line. 4 salmon filets (about 4 ounces each) Extra virgin olive oil 2 T fresh dill, or 1 T dry Salt and pepper to taste Dust salmon filets with salt and pepper and dill. Place in baking dish skin side down. Drizzle with extra virgin olive oil and bake at 375 degrees for 10 to 15 minutes or until flakey. Serve with Mango Tango Salsa. Mango Tango Salsa ½ papaya, diced ½ mango, diced ¼ c chopped scallion, green part only ¼ c diced red bell pepper 1 T finely diced fresh jalapeno pepper 1 T chopped fresh cilantro 1 small clove garlic, minced 1 T fresh lime juice ¼ t salt ½ t extra virgin olive oil Combine all ingredients and chill for at least one hour. Serve with baked salmon. Summer Sensation Cocktail 1 shot vodka Prepared raspberry lemonade 1 Lemon wedge 2 Strawberries Fill a highball glass with ice. Pour in vodka and chill in freezer for a few minutes. Take out of freezer and fill glass with raspberry lemonade. Squeeze lemon wedge into drink and garnish with quartered strawberries on a swizzle […]
Jun 1st, 2008 by Cate Miller
