Category Archives: Nueske’s

Nueske’s Bacon Cheddar Bratwurst – Product Review

A few years back, my colleagues and I decided to go to the Milwaukee Brewers game and do some tailgating. The theme of the tailgate was to really have a blind brat tasting contest. Yes, we Wisconsinites love our brats. We had an array of brats from local butchers to the ring leaders such as Johnsonville and Klements. Johnsonville brats came out the winner, but recently there is a new winner in town. Nueske’s bacon cheddar bratwurst.  I have always been a fan of their products and hands down they have some of the best bacon out there. I was fortunate to get the love from Nueske’s and they sent me a care package if you will. It was loaded with products I have never seen in our local stores. Products such as ham, beef sticks, and their smoked sausage. I was excited to say the least to try everything.

Nueske's Bacon Cheddar Bratwurst - Product Review

The brats themselves look awesome. The package consisted of 5 brats, fully cooked and ready to heat and serve.

I decided to heat mine on the grill. After I got the coals going, I placed the brats on the grill, and cooked them a bit low and slow as I did not want to burst the casing with higher heat. Once cooked, I plated them. I was excited (I know I live a boring life) to say the least, and my wife who does not typically like some textures of brats decided to have one as well.

Nueske's Bacon Cheddar Bratwurst

I served mine on a bun with a light coating of yellow mustard, and some chopped shallots on top.

First bite, was just this awesome taste. I loved the casing. It has this great snap to it, almost like you would get with a great weiner, and then the flavor of bacon and cheese just took this bratwurst over the top. My wife was in total agreement. I wanted another, but decided to hold back and save some for my kids. The following day, my sausage loving kid dug in, and was just was thrilled by the taste of these brats as well.

So a note to my local supermarkets, put these in stock. They are probably the best brats I’ve had to this date, and I’m not saying that because I love Nueske’s. I’m saying that because it is the truth. Head on over to Nueske’s and try them for yourself. I know you will not be disappointed by any of their products.

Chicago Style Hot Dog Pizza

Lately I have been obsessed with mastering pizza dough. It know, it sounds nerdy, but to me pizza is one of the best vehicles for delivering an amazing meal. I should also state that my wife purchased a Kettle Pizza for me for Father’s day, and that is another reason I have been tinkering with the ultimate pizza. It has really never been that uncommon for me to make a least a few pizzas during the week. I used to make batches of dough and have my kids create their own pizza, and for the most part that was always cheese and pepperoni. I would then create another ‘family-friendly’ pizza, and then I would always create one for myself, typically with hot peppers of some sort. But this time around I created something pretty darn amazing; the Chicago style hot dog pizza.

Chicago Style Hot Dog Pizza

I love a great Chicago hot dog. I love the snap of the weiner, and the combination of pickle, peppers, tomato, and the great sesame seed bun. That’s when it came to me that I have never seen nor tried making a pizza in that style, and I knew that would be a real winner. It was.

Let’s get started.

Ingredients:

  • One batch of your favorite pizza dough
  • 2 Weiners, sliced into 1 inch rounds
  • 3 slices of dill pickle
  • 1 cup of shredded Mozzarella cheese
  • Sport peppers, as many as you desire
  • 3 cherry tomatoes, sliced
  • 1/2 tbsp dark sesame seeds
  • 2 tbsp yellow mustard
  • 1 shallot, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp celery salt
  • Medium grind corn meal

Start by shaping your pizza dough onto your bread board.

Sprinkle the corn meal onto your pizza wheel and then transfer the shaped pizza dough onto the wheel.

How to make a Chicago Style Hot Dog Pizza

Brush the olive oil onto the pizza dough. Drizzle the yellow mustard over the pizza dough, then top with your celery salt, cheese, shallots, sesame seeds, sport peppers, and hot dogs.

Slide the pizza into your oven, grill, or pizza kettle. My Kettle Pizza was about 680 degrees, which I find to be just perfect for cooking pizza in about 5 minutes or less, otherwise cook in a preheated 500 degree oven until cooked through and crisp.

Once cooked, remove the pizza onto your pizza tray and top with the cherry tomatoes, and sliced pickles. If you want the neon green relish, go for it, however the pickles did the trick for me.

This pizza was totally awesome. It was everything you would expect in a great Chicago hot dog, but served pizza style. What’s not to love about that! Have you tried a Chicago style hot dog pizza yet? What were your thoughts? Hope you enjoy!

Bacon Fried Rice

One of my kids favorite recipes is fried rice. I think that even at a very early age, my father-in-law had served it up for breakfast to him while they watched him while we were at work. Yes, I’m talking like two years old or something of that nature. Let’s just say he was young. But at that age, that food stuck in his head, that’s what fried rice can do to someone. Since then, he has come a long way in terms of exploring food. He is big into smoked meats such as ribs, brisket, and chicken, and lots of other things. Let’s just say he is no longer a chicken tender and french fry kid. With that said, one of his favorite dishes is bacon fried rice, so much that he makes requests for it. I’m down with that because this is a great opportunity to get vegetables into this rice, along with eggs (that he hates), that he devours it all up. That is called winning.

Bacon Fried Rice

Let’s get started.

Ingredients:

  • 2 cups of Jasmine, or long grain rice
  • 2 cups of water
  • 5 slices of Nueske’s Bacon, diced
  • 2 tbsp butter
  • 2 whole carrots, diced
  • 1 large shallot, diced
  • 5 cloves garlic, minced
  • 3 whole eggs, beaten
  • 1 tbsp Red Boat Fish Sauce or Three Crabs Fish Sauce
  • 1/2 tbsp cracked black pepper
  • 1/4 cup of soy sauce
  • 1/2 cup of frozen peas
  • 1 tbsp chili oil, optional
  • additional water

Start by making your rice. I use a rice cooker, and to that I add the rice to the rice pot, and rinse several times in cold water until the runs clear. Drain and add equal parts of water. Cover, and turn on the rice cooker until it is finished. I love the rice cooker.

Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.

Make sure you have prepared the remaining ingredients.

Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add in about two tablespoons of butter and your chili oil. Stir, then toss in the carrots.  Add in about 2 tablespoons of water. Stir.

How to make bacon fried rice

Turn up the heat.

Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.

Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the fish sauce, cracked black pepper, and soy sauce. Keep woking, aggressively under high heat until you get a nice light crust on the rice.

Serve immediately.

The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let’s just say it’s awesome, and perfect for breakfast as well. Hope you enjoy!

Carne en su Jugo

There’s your Spanish lesson for the day. Carne en su jugo basically translates to meat in its juices. A little known fact that I took many, many years of Spanish and really only use it when ordering at my local taco shop. Many of the waitresses there actually go at me with the Spanish language right off the bat, that I actually have no idea what they are saying, and then I have to speak in English. Oh well, at least I try, right?

I first game across this dish when eating in Dallas, and was completely blown away. It basically is slow cooked meat, in its juices (obviously) that is paired with cooked bacon, and pinto beans. The one I had in Dallas was cooked in a tomatillo, jalapeño, and cilantro broth, almost like a chili verde, so I thought I would jazz it up a bit and go with a deeper beef base and utilize chipotles in adobo sauce rather than the one I experienced in the past. Let’s just say as the one in Dallas was good, this one was awesome, and it’s down right comforting.

Carne en su Jugo Recipe

Let’s get started.

Ingredients:

  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • 1/2 tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste

Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.

Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef.  Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce  the heat to a simmer. Cook for about 45 minutes.

How to make Mexican Carne en su Jugo

During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.

Now onto plating.

Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.

Dig in.  This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

Carne en su Jugo

I wanted another bowl, but I refrained from doing so. Let’s just say this will be packed for lunch for the week, if it lasts that long. Give this one a shot, it’s really, really good, and perfect on this long winter we have been having. I hope you enjoy!

Carne en su Jugo
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • ½ tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste
Instructions
  1. Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.
  2. Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef. Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce the heat to a simmer. Cook for about 45 minutes.
  3. During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.
  4. Now onto plating.
  5. Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.
  6. Dig in. This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?