The Second of a Three Part series. (Part One here) This grilled cheese was created for my youngest daughter. It begins with bacon; Nueske's smoked bacon. The extra slices from a Sunday morning breakfast inspired my youngest daughter to request a BLT grilled cheese. The tomato component was easy enough - adapting an oven-roasted tomato recipe [...]
Grilled Cheese Sandwich #1
With Thomas Keller's sage advice to consider the grilled cheese "a blank canvas", we share three recent creations, each in separate posts. Our first begins with a unique cheddar, Deer Creek's Vat 17, which is a specialty cheese produced for, and distributed by, the folks at The Artisan Cheese Exchange. Chris and Julie Gentine founded [...]
For the Love of All That is Smoky – Nueske’s Bacon
I am a smoke junkie. I'll take beef brisket, pork roast, chicken, ducks, pheasant...all smoked please. Smoked salt and smoked paprika are favorites in the spice cabinet. Smoked sugar was a fun experiment. So a duck fat washed bourbon cocktail enjoyed at Hinterland in Milwaukee, WI gave me inspiration to try a bacon fat washed [...]
New Restaurant Added – Odd Duck
Odd Duck in Milwaukee, WI is an absolutely wonderful little restaurant. If this were a restaurant review, I would gush about the diversity of the menu, the inventiveness on display in nearly every dish, the brilliant execution on each small plate presentation. But this is not a restaurant review so our focus here is on [...]
Definitions and the Occasional Odd Duck
This post will be a bit longer and more esoteric than many of our posts as we attempt to lay-out a fundamental problem at the very core of our efforts here. A recent video discussion between Kyle Cherek and Ardent’s chef/owner Justin Carlisle was featured here recently as something of a raison d'être for this [...]
Great Lakes Cuisine 