A recent lunch at Bavette in Milwaukee, WI created a growing sense of wonder. On her site, Karen Bell talks about "honoring time old culinary traditions as well as providing a direct link from farmer to consumer" which are deeply held values of Great Lakes Cuisine, but the particular bit of wonder on this particular [...]
Tag: Great Lakes Cuisine
Spring Beer Tasting
A recent gathering dedicated to craft brews featured a set of beers from Wisconsin paired with artisan cheeses and small plate appetizers...ahhh, the joy. The variations of craft beers provide a great complement to so many foods and Great Lakes Cuisine takes full advantage of such pairings. The most difficult part was setting the drinking [...]
Smoked Venison Pastrami with Black Currants and Cabbage
On a recent weekend, Venison Pastrami and Smoked Pork Belly became friends on the smoker together. The Smoked Pork Belly has been detailed here. Now we share the Venison Pastrami (hint: it's the one wrapped in bacon). The basics of preparing pastrami are fairly simple: brine a two to three inch thick slab of meat [...]
Smoked Pork Belly
Among the many blessings of friendship, I truly value the opportunity to create something together which brings joy to others. The mutual process of invention, from the spark of an idea shared through to final execution, bathes the whole process and product with a warmth and a glow. One of my favorite spice vendors, Penzey's Spices, [...]
Stuffed Pork Loin Roast
After making a batch of stuffed mushrooms, there was a healthy portion of stuffing left over. A pork loin roast in the fridge lay waiting. Serendipity. The recipe that follows assumes you will not be making a batch of stuffed mushrooms first. But please feel free to do so. Stuffed Pork Loin Roast 3 lb [...]
Great Lakes Cuisine 