Garlic and Dill Fried Cheese Curds

This past weekend I had to go to one of our local grocery stores, and typically on the weekend, there are always vendors pushing their local products. I’m somewhat a fan of that, and I always sample their products, and about half of the time purchase their products, only to support local. My first encounter was an older lady pushing her cheese curds. She had a few to choose from, and when my first question was ‘how fresh are they?’, she immediately said she pulled them this morning. You can always tell a fresh cheese curd from that first bite. It should be squeaky, soft, and lightly salty. These were everything that, and more. I loved them.

As my daughter has been asking, A LOT, lately ‘when are we going to make those cheese curds again?’, I decided that this was the time, and a perfect time because the curds from Malcore Foods were really good, especially the garlic and dill cheese curds. I picked up some regular cheddar, as well as the garlic dill, and headed home to show them to my daughter.

Garlic and Dill Fried Cheese Curds
Garlic and Dill Fried Cheese Curds

When I opened the bag, I was a bit skeptical if she, or my boys would like them, after all they had green specs of dill on them! They liked them, a lot. I’ve never fried these type of curds, so I was excited to see how they would turn out. Let’s just say they were gone in a matter of minutes!

Let’s get started.

Ingredients:

  • 12 oz bag of fresh cheese curds, garlic and dill, room temperature
  • 2 cups of canola oil
  • 12 oz of lager beer
  • 1 1/2 tsp baking powder
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 tsp salt

Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.

Once your oil is heated through, carefully dip a handful of the curds into your batter. Once they are golden brown, this only takes a few minutes, remove them with a slotted spoon or kitchen spider, and place onto a paper towel lined plate to remove any excess oil. Repeat.

How to make garlic and dill fried cheese curds
How to make garlic and dill fried cheese curds

Serve immediately. Again, this bag of cheese curds were gone in a matter of minutes, and all of my kids wanted more! I thought one bag was enough, especially that we are going to the annual State Fair. If you ever wanted something from Wisconsin, and especially our State Fair, well, cheese curds would be the ticket. I’m sure we will get plenty more, and hopefully they have the garlic and dill fried cheese curds as that subtle garlic and tang from the dill really made these cheese curds that much better. Hope you enjoy!

Garlic and Dill Fried Cheese Curds
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 12 oz bag of fresh cheese curds, garlic and dill, room temperature
  • 2 cups of canola oil
  • 12 oz of lager beer
  • 1½ tsp baking powder
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 tsp salt
Instructions
  1. Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.
  2. Once your oil is heated through, carefully dip a handful of the curds into your batter. Once they are golden brown, this only takes a few minutes, remove them with a slotted spoon or kitchen spider, and place onto a paper towel lined plate to remove any excess oil. Repeat. Serve immediately.

 

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Beer Battered Fish

Fish fries are a big deal for us in Wisconsin. Literally, every Friday people are pretty much in search of a good fish fry. I’ve posted in the past regarding the matter, and as much as we love a good fish fry, we pretty much make our own at home. I’m always tinkering with the batter, whether it is adding different seasonings, or different ratios, or even different types of flour, but recently I have been using my go to beer batter.

This beer batter is a huge hit with my wife and kids, and it has that perfect texture that pretty much goes well with any type of fish.

Beer Battered Fish Recipe

This batter has that great beer flavor, and it has the perfect crunch that allows for the awesome flakiness of the fish.

Let’s get started.

Ingredients:

  • Tilapia fillets, or your favorite fish
  • 2 cups of all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp Lawry’s Seasoned salt
  • 1/2 tsp cracked black pepper
  • 1 tsp baking soda
  • 12 oz your favorite Pilsner, very cold
  • 4 cups canola oil

Heat your oil in a pot on medium-high heat until it registers 350 degrees.

Add the dry ingredients to a mixing bowl and stir to combine everything. Once everything is combined, mix in the cold beer, and lightly whisk until you have a smooth batter.

Let the batter rest for about 5 minutes.

How to make beer battered fish

 

Once the oil is heated, submerge your fish fillet into the batter to lightly coat, and raise it out to let any excess batter drip back into the bowl.

Carefully place this fish fillet into the oil, and cook until you have a nice golden brown, roughly 4-6 minutes. Remove with your kitchen spider, or large slotted spoon, and place on a paper lined plate to remove any excess oil.

Season with a pinch of salt, and repeat.

The end result is a crisp batter that is just a perfect pairing with your fish. Feel free to use on cod or halibut as well.

There you have it Milwaukee, that’s my batter that I have been using now for a few years, and it’s one that I’m sticking with.

Beer Battered Fish
Author: 
Recipe type: Fish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Tilapia fillets, or your favorite fish
  • 2 cups of all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp Lawry’s Seasoned salt
  • ½ tsp cracked black pepper
  • 1 tsp baking soda
  • 12 oz your favorite Pilsner, very cold
  • 4 cups canola oil
Instructions
  1. Heat your oil in a pot on medium-high heat until it registers 350 degrees.
  2. Add the dry ingredients to a mixing bowl and stir to combine everything. Once everything is combined, mix in the cold beer, and lightly whisk until you have a smooth batter.
  3. Let the batter rest for about 5 minutes.
  4. Once the oil is heated, submerge your fish fillet into the batter to lightly coat, and raise it out to let any excess batter drip back into the bowl.
  5. Carefully place this fish fillet into the oil, and cook until you have a nice golden brown, roughly 4-6 minutes. Remove with your kitchen spider, or large slotted spoon, and place on a paper lined plate to remove any excess oil.
  6. Season with a pinch of salt, and repeat.
  7. The end result is a crisp batter that is just a perfect pairing with your fish. Feel free to use on cod or halibut as well.

 

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Stuffed Butternut Squash with Boerewors

I love this time of year. The fall weather slowly approaches, the color of the leaves on the tree are beginning to turn color, and well, it’s comfort food season. That’s probably what I really love about this time of year! Back when our farmer’s market opened for the year, I was browsing some vegetable plants, and a lady next to me was saying that she had purchased from this one particular farmer last year, and the squash planted yielded an abundance of butternut squash. So with that said, I decided to but the plant for four dollars, and went on my merry way. Weeks later that plant began to grow in, and all over my backyard. I was cool with that, and recently after rummaging through the long grass, I also had an abundance of squash! I’ve been waiting for something to make with it for some time now, and I was giving a unique opportunity to also make something with a local sausage maker in Milwaukee.

Stuffed Squash with Boerewors

SA Braai, LLC make really amazing sausage known as Boerewors, typically known by many South Africans, but not so many Wisconsinites, well, at least not until now. This sausage is made with beef and pork and plenty of spices. Let’s just say that this husband and wife are making a really phenomenal sausage. With all of this said, I set out to create something I knew my wife would fall in love with, and hence where the stuffed butternut squash with boerewors came into play.

Let’s get started.

Ingredients:

  • 1 cup lentils
  • 1/2 cup of barley
  • 1/2 basmati rice
  • 1 tbsp unsalted butter
  • 1 carrot, diced
  • 1/2 white onion, diced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups of red chard, chopped
  • 2 cups of chicken stock
  • 3 links Boerewors Sausage, casing removed
  • 1 butternut squash, sliced lengthwise in half
  • 2 tbsp canola oil

Start by making the stuffing for your squash. Bring a medium-sized pot to medium-high heat. Add in the butter, and let that melt. Toss in your lentils, rice, and barley and give this a good stir. Cook, and continue to stir for a few minutes. Next add the carrots and onion. Season with salt and pepper, then toss in the red chard. Stir, then add in your chicken stock. Give another good stir, then simmer for 30 minutes. After 30 minutes, remove from the hit, and partially open the lid to prevent it from over cooking.

Preheat your oven to 425 degrees.

Once you have sliced your squash, take a knife and make score marks, about 1/2 inch down. Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes.

During this time, heat another large skillet on medium-high heat. Add the Boerewors sausage to the preheated skillet, and cook until the sausage is fully cooked. Make sure you crumble it along the way. Add the lentil mixture to the sausage, and give a good toss and stir.

How to make stuffed squash

When the squash are done cooking, let them cool until you can handle the squash, about 10 minutes. Carefully turn the squash over, and use a spoon to remove the cooked squash, leaving the shell in tack.

Add the squash to the lentil and sausage mixture, mixing well, then add this back into the cavity of the squash. Place the stuffed squash back into a preheated 425 degree oven and cook for another 15 minutes, or until the sausage mixture gets nice an crunchy.

Plate and serve.

Stuffed Squash Recipe

The result is nothing but a truly comforting fall recipe. You get this great bite of the lentil mixture. The lentils are not overcooked so there is still a bite to them, and when paired with the chard, and carrots, you know you are in good hands. It reminds you of a warm bite of mashed potatoes, but then you get this great texture and spice of the Boerewors sausage that just brings everything together. Let’s just say my wife fell in love with this one.

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Wisconsin Bratwurst Pizza

Wisconsin is known for a lot of great things. If you are not familiar with the state of Wisconsin, well, let me just say that it is beautiful. Great state parks, the great lakes, awesome summer festivals, the “Fonz“, Laverne and Shirley, cheese, beer, and let us not forget, brats.  That’s right, brats. The infamous bratwurst. You see the brat is a very common tailgating sausage, as well as the standard when it comes to grilling out. The brat screams summertime, and with that said, I figured I would make some brats for dinner, not realizing that I would take it as far as making a pizza out of them.

Wisconsin Bratwurst Pizza

I wanted to make brats because my middle child loves them, and that is simply why I made them. My other two kids are not a big fan of the bratwurst yet, but I knew that these would feed him throughout the week should he desire to warm them up for lunch. Yes, he loves them that much. In Wisconsin, it is also a bit traditional to precook the brats in beer and onion before finishing them off on the grill. Yes, beer.

So this pizza not only has great beer and brats from Wisconsin, but it also has an awesome cheddar cheese beer sauce to boot. Do I have your attention?

Let’s get started.

Ingredients for the pizza dough: (Makes 2 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 tsp plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Wisconsin Bratwurst Pizza: (Makes 1 pizza)

  • 1 cup of pizza sauce
  • 1 portion of pizza dough, stretched
  • 2 cups of shredded Mozzarella cheese
  • 2 Johnsonville bratwurst, cooked, sliced
  • 12 oz pilser beer
  • 1 onion, thinly sliced
  • 1/2 cup of cheddar cheese beer sauce
  • chives, finely chopped (optional)

Ingredients for Cheddar Cheese Beer Sauce:

  • 12 ounces of light beer
  • 1 1/2 cups of shredded cheddar cheese
  • 2 tbsp all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper

To make the cheddar cheese beer sauce, add the beer to a sauce pan. Bring it to a boil. Toss the flour with the cheese. Once the beer is boiling, add the cheese and flour mixture, dial down the heat, and stir constantly. Toss in some salt and pepper. Stir, and add to a serving bowl.

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours. You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.

How to make a Wisconsin Bratwurst Pizza

Add the brats to  medium sized pot. Toss in half of the sliced onions and then entire beer, and bring this to a simmer, cooking for about 25 minutes. Remove two brats, and slice into about 1/2 inch rounds. Set aside.

Preheat your oven to 500 degrees, and place your pizza stone, or sheet pan in the oven to preheat. Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.

Once the dough has risen, divide into two portions. With one of the portions, add some flour to a large pastry board, and take that portion of the dough, and form into a large enough piece to place onto your pizza stone.

Place the dough on the preheated stone, then add the pizza sauce, making sure you get a nice, thin coating around the entire pizza dough.

Top with the shredded mozzarella cheese, then scatter half of the thinly sliced onions on top of the cheese. Place the sliced brats onto the pizza, then drizzle the cheddar cheese beer sauce on top of the pizza.

Wisconsin Bratwurst Pizza

Place into the preheated oven and cook for about 25 minutes, or until the cheese is nice and bubbly and the crust is a dark golden color.

Remove from the oven and place onto a pizza sheet, shower the pizza with the chives, and let the pizza rest for about 10 minutes before slicing into it.

OK, the result is truly an awesome pizza. At first glance one might think it is just a sausage pizza, but then you get that awesome aroma from the beer brat. Biting into it yields everything you would want in a great brat, and then the onion, and that cheddar cheese beer sauce that melts right into the pizza, need I say more!? This pizza is a real winner, and I am glad that I can introduce you to some of the fine things that Wisconsin has to offer. I hope you enjoy!

Wisconsin Bratwurst Pizza
Author: 
Recipe type: Pizza
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A great Wisconsin pizza that uses bratwurst cooked in beer and onions and topped with a cheddar cheese beer sauce.
Ingredients
  • Ingredients for the pizza dough: (Makes 2 pizzas):
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the Wisconsin Bratwurst Pizza: (Makes 1 pizza)
  • 1 cup of pizza sauce
  • 1 portion of pizza dough, stretched
  • 2 cups of shredded Mozzarella cheese
  • 2 Johnsonville bratwurst, cooked, sliced
  • 12 oz pilser beer
  • 1 onion, thinly sliced
  • ½ cup of cheddar cheese beer sauce
  • chives, finely chopped (optional)
  • Ingredients for Cheddar Cheese Beer Sauce:
  • 12 ounces of light beer
  • 1½ cups of shredded cheddar cheese
  • 2 tbsp all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. To make the cheddar cheese beer sauce, add the beer to a sauce pan. Bring it to a boil. Toss the flour with the cheese. Once the beer is boiling, add the cheese and flour mixture, dial down the heat, and stir constantly. Toss in some salt and pepper. Stir, and add to a serving bowl.
  2. Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours. You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.
  3. Add the brats to medium sized pot. Toss in half of the sliced onions and then entire beer, and bring this to a simmer, cooking for about 25 minutes. Remove two brats, and slice into about ½ inch rounds. Set aside.
  4. Preheat your oven to 500 degrees, and place your pizza stone, or sheet pan in the oven to preheat. Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.
  5. Once the dough has risen, divide into two portions. With one of the portions, add some flour to a large pastry board, and take that portion of the dough, and form into a large enough piece to place onto your pizza stone.
  6. Place the dough on the preheated stone, then add the pizza sauce, making sure you get a nice, thin coating around the entire pizza dough.
  7. Top with the shredded mozzarella cheese, then scatter half of the thinly sliced onions on top of the cheese. Place the sliced brats onto the pizza, then drizzle the cheddar cheese beer sauce on top of the pizza.
  8. Place into the preheated oven and cook for about 25 minutes, or until the cheese is nice and bubbly and the crust is a dark golden color.
  9. Remove from the oven and place onto a pizza sheet, shower the pizza with the chives, and let the pizza rest for about 10 minutes before slicing into it.
  10. OK, the result is truly an awesome pizza. At first glance one might think it is just a sausage pizza, but then you get that awesome aroma from the beer brat. Biting into it yields everything you would want in a great brat, and then the onion, and that cheddar cheese beer sauce that melts right into the pizza, need I say more!? This pizza is a real winner, and I am glad that I can introduce you to some of the fine things that Wisconsin has to offer. I hope you enjoy!

 

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