Category Archives: Wisconsin

Habanero Cheddar Brat Pizza

If you have never been to Wisconsin, you should. I know that sounds selfish and everything, but Wisconsin is so awesome for about 5 months out of the year. I say that from an outsiders viewpoint, but being from Wisconsin, it is fairly OK, the remaining 7 months if you can survive the cold and often times harsh winter months. But during the summer months, grilling brats are a big deal. I’ve known people to say ‘I ate so many brats this past weekend that I can’t even think of eating another brat’. Brats as we know them, or bratwurst are a big deal when it comes to grilling in the summer months, and it is almost as stereotypical as it is the cheese curd or beer association for this state, and we are all OK with that. With that said, I’ll admit, I love the bratwurst. A few establishments around the city are twisting up versions of brats whether that be Philly cheesesteak brats, or chicken and feta brats. There is one brat that I totally love, and that is the habanero and cheddar brat. When grilled, it has the perfect heat, and with that said, I decided to slice a couple of them up and top them on a pizza. It was freaking killer.

Habanero and Cheddar Brat Pizza

Now if you cannot find a habanero cheddar brat, try and find a jalapeño and cheddar brat as they are equally as good, but the habanero packs in a bit more heat, with I love.

Let’s get started.

  • 1 habanero cheddar brat, grilled and sliced into 1 inch rounds
  • Your favorite pizza dough, about 14 inches in shape
  • 1 cup of shredded mozzarella cheese
  • 1 cup of shredded cheddar jack cheese
  • 1/4 cup onion, thinly sliced
  • 1/4 cup pizza sauce

I’ve been playing around with pizza dough for some time now. It feels like years, trust me, it does. I think I’ve found my go to pizza dough now as I have been using my Kettle Pizza, and my pizzas are turning out fairly well. They still need work, but I’m coming close to a great dough. Regardless, use or make your favorite pizza dough.

If you do not have a Kettle Pizza, preheat your oven to 500 degrees with a pizza stone inside.

Toss and shape your pizza dough, then add the pizza sauce, just a thin amount. If you want more sauce, go for it. Top with the cheeses, and the sliced brats. Shower the top with the sliced onions.

Add the pizza to the preheated stone. I used a pizza wheel for this, lightly coated with semolina or fine cornmeal so it slides right onto the stone.

How to make a Habanero Cheddar Brat Pizza

Cook in the oven for about 15-20 minutes or until the crust is nice and cooked, and the cheese is nicely melted. If you are using a Kettle Pizza, well that is done in about 5 minutes (hence why I love that thing).

Slice and serve.

The result is everything you love in a pizza. Heck, I could even just go with the cheese and onion pizza, but the addition of the habanero cheddar brat just set this thing over the top. You think it might be a regular Italian sausage until you get that great heat from the habanero. It’s not too hot in heat, it’s just perfect and makes this pizza possibly one of my favorites.

 

If you are looking for something different to put on your pizza, give this one a shot. It’s a winner in my book. Hope you enjoy, and hope you give the brats a try, especially when visiting Wisconsin!

Soda Fountain® Malted Milk Powder – Product Review

I’m always open to trying out new products and giving my honest opinion. I think it is helpful to all of you, as well as the product provider. It was not long ago when I was approached to try a product from CTL Foods, Inc. based out of Colfax, Wisconsin. I was all for trying their Soda Fountain® Malted Milk Powder, and granted they are not local in the sense, however four hours north of me, so even more excited to try another Wisconsin product.

Soda Fountain Malted Milk Powder

I was sent 2 pounds of their malted milk powder, which was based on all natural ingredients. A cute product shot of some classic kids sharing a malt was on the front of their label, which immediately reminded me of a great classic malt. Now if you have never been from Wisconsin, we are known for a few things, and custard is one of them. Custard like you will not find anywhere else in the country, and this season is ice cream, and custard season in my house. My kids pretty much have it for dessert a few times a week, so this was a great time to have them taste what a classic malt tastes like.

Malted Milkshake using Soda Fountain Malted Milk Powder

One of my lucky kids got my good old mustache drinking class, actually it was my daughter, just to add a bit more fun into the mix.

The recipe calls for the following, of which I stuck to, however you can get as creative as you want as noted on their label.

Ingredients:

  • 2-3 scoops of any flavor ice cream (I used vanilla)
  • 3/4 cup of cold milk
  • 2 heaping tbsp of Soda Fountain® Malted Milk Powder

Start by adding everything to a blender, and blend until thick and smooth.

How to make a Malt

I made one for each of my kids and got their reactions. It took them a while to react because they sat there slurping and spooning the delicious malt for about 5 minutes, rarely coming up for air.

Their result was a two thumbs up. It was really their first malt (I think) they have ever tried, and they fell in love. Something they will continue to drink whether summer, fall, winter, or spring. If you are looking for a great malt product, give this a shot. Their products are sold online at http://www.ctlfoods.com/malted-milk-powder/.

For one lucky, and random winner, I have a 1 pound Soda Fountain® Malted Milk Powder to give away. Send me an email to daxphillips@gmail.com no later than August 24, 2014. I will then provide a random drawing and get one shipped out to you.

Jamaican Jerk Chicken Pizza

It was not too long ago when some friends of ours said they were heading up north Wisconsin to visit some friends and that there was some cheese, the best cheese, in Wisconsin there. They had asked if I wanted some to bring back, and I said sure, get me twenty dollars worth of cheese, a mixture of a creamy blue, and some cheddar. I love soft blue cheese. I truly do. About a week later, I met up with them at our kids baseball game, and she forked over a bag of cheese, as promised, and she also threw in a blended cheese called Jamaican Jerk. They were not too pleased with the blend, however she said that I could probably make something out of it. I did. This pizza.

Jamaican Jerk Chicken Pizza

At first bite, I really did not care for the cheese to be quiet honest with you, however I wasn’t going to let it go to waste. I figured I was going to make a queso fundido out of it, and then it sparked of how much I love Jamaican jerk chicken, that I would make a pizza out of it as I already had made a batch of pizza dough for the family.

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, rolled or tossed to your desire
  • 2 cups of cooked chicken, shredded
  • 2 1/2 cups of Jamaican Jerk cheese, shredded
  • 1/2 cup of your favorite pizza sauce

That’s it. Pretty simple. The Jamaican Jerk cheese is actually a blend of a mozzarella style jack cheese so it went perfect when melted.

Start  by preheating your oven to the highest temperature, mine only goes to 500. If you have a pizza stone, preheat that as well.

Next, get your dough tossed or rolled out to your desired thickness. I went a bit on the thinner side on this pizza.

Spread a thin amount of pizza sauce on the pizza. Top with the Jamaican jerk cheese, and then add the shredded chicken. If you have some cheese left over, sprinkle it onto the chicken.

How to make a Jamaican Jerk Chicken Pizza

Place in the oven for about 20 minutes or until the crust is nice and golden and the cheese is nice and melted.

I’ll admit, the result was pretty darn good. The cheese did still have some of the funk that it had when eaten by itself, but the pizza sauce, along with the chicken somewhat balanced it out.

Have you ever tried Jamaican jerk cheese? What are your thoughts? Hope you enjoy!

Loaded Bacon Cheeseburger Dip

Football season is finally over, and that is always a bit saddening, but at the same time great as that indicates that we are closer to nicer weather. Game day was always a fun time for us. I always made some pretty comforting food, and one of the simple things I make is a simple cheese dip, or what I simply call queso. It is so basic, but everyone always loves it. Simple Velveeta cheese, yes, I go there, and a can of ro-tel. Yes, it doesn’t get any easier than that.

Seeing that we got invited to a Super Bowl party, I wanted to jazz things up a bit and create what I am calling a loaded bacon cheeseburger dip. Let me just say that I was taking a gamble on this one, but whoa was it awesome, and I know my wife, and f
riends would totally agree.

Loaded Bacon Cheeseburger Dip

It is not the prettiest of dips, but it very well could be one of the better dips I’ve created.

Let’s get started.

Ingredients:

  • 1 lb Velveeta cheese, cut into cubes
  • 1 lb Sharp cheddar cheese, shredded
  • 3 tbsp corn starch
  • 1 lb ground chuck, cooked, fat drained
  • 5 oz evaporated milk
  • 1/4 cup of milk
  • 12 oz Nueske’s bacon, or your favorite, cooked and crumbled
  • 1 poblano chili, roasted, seeds and skin removed, chopped
  • 1 serrano chili, roasted, seeds and skin removed, chopped
  • 14.5 oz can of diced tomatoes with green chilies
  • 4 green onions, diced
  • 3/4 cup of white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • Tortilla chips

Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
Loaded Bacon Cheeseburger Dip

When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.

Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.

Loaded Bacon Cheeseburger Dip Recipe

The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party.  If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.

Loaded Bacon Cheeseburger Dip
Author: 
Recipe type: Dips
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 lb Velveeta cheese, cut into cubes
  • 1 lb Sharp cheddar cheese, shredded
  • 3 tbsp corn starch
  • 1 lb ground chuck, cooked, fat drained
  • 5 oz evaporated milk
  • ¼ cup of milk
  • 12 oz Nueske’s bacon, or your favorite, cooked and crumbled
  • 1 poblano chili, roasted, seeds and skin removed, chopped
  • 1 serrano chili, roasted, seeds and skin removed, chopped
  • 14.5 oz can of diced tomatoes with green chilies
  • 4 green onions, diced
  • ¾ cup of white onion, diced
  • ½ cup fresh cilantro, chopped
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • Tortilla chips
Instructions
  1. Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
  2. When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.
  3. Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.
  4. The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party. If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.