For this week I decided to finally use the goat chops I got from Greek Acres Farms in Cambria, who have been a fixture at the Waukesha Farmers’ Market since I started going 4 seasons ago. I tend to lean towards lamb chops but figured I’d give these a shot. Plus they are less daunting than the large chunk of locally grown beef cheek sitting in my freezer.
I wanted to really get the flavor of goat since I had never made, nor eaten, goat chops before. My goat intake has really been limited to goat (Birria) tacos, and various stews or curries with goat meat that has been braised in flavorful liquid for hours and hours. So instead of marinading or creating a sauce to go with them, I rubbed the goat with some extra virgin olive oil and then seasoned with kosher salt, pepper, and Penzey’s Northwood’s Seasoning. I then grilled them to about 125F for the rare side of medium rare, and then sprinkled some fresh mint from my garden on top. I also grilled some green onions, cut lengthwise and drizzled with olive oil and salt.
The goat was a mixed bag. The tenderloin side of the chop (imagine a T-bone steak) was so tender and full of flavor, with the only problem being the small amount of tenderloin on each chop. The other side, while flavorful, was way more tough and chewy that I had expected. I think had I done some additional butchering myself it may have remedied this problem. However this meal did reveal something interesting; fresh mint and grilled onions taste amazing together.
I served the chops with some locally grown sugar snap peas that I tossed with miso butter (1 part miso paste mixed with 1 part melted unsalted butter) and sprinkled with black and regular sesame seeds. Once you have miso butter sugar snap peas, its tough to make them any other way. They are that good.
The wild rice was not local, it was Trader Joe’s vacuum sealed pre-cooked wild rice, which has become a staple because it is so easy to make (90 seconds versus an hour or more for uncooked. Until I get another bag of Wisconsin wild rice, this will need to suffice.
Local Products Used:
Goat Chops – Greek Acres Farms (Cambria, WI)
Mint – Backyard garden
Green onions and sugar snap peas – Waukesha Farmers’ Market
Triskele’s is located in your typical former Milwaukee corner bar located at 1801 South 3rd Street (corner of Third & Maple) in Walker’s Point. While the ambiance is similar to a neighborhood bar with lots of people inside enjoying lively conversations with friends in a casual, fun atmosphere, the similarities end there. Triskele’s is serving affordable, delicious and creative food that will satisfy pretty much anyone you bring there, even vegetarians.
The menu is divided into three sections; seafood, meat, and vegetarian, with three categories in each section: appetizer, salad/sandwich, and entrée. While many restaurants will have one or two vegetarian options, Triskele’s most current menu has 10. The menu layout took some getting used to. I found myself scanning across three sections to find what entree I wanted. Its not that confusing but different than how most menus are laid out.
I couldn’t resist their carrot ginger soup. I haven’t had many but this was probably the best I have tasted anywhere. With a strong carrot flavor balanced with the right amount of ginger and garnished with some fried parsley, it was perfect.
We ordered a couple of appetizers for our group. The Grilled Beer Brat & Andouille Sausage with Sprecher Amber Cheddar Fondue ($8.50) was a great appetizer. Everyone enjoyed dunking the juicy sausages or grilled bread into the creamy, slightly spicy fondue. The Blue Cheese Stuffed Mushrooms ($8) offered a gourmet take on the traditional breaded mushroom. They look like any other breaded mushroom but when you bite in and that molten sharp and creamy blue cheese hits your mouth you may swear off the regular ones for life. They are served with a nice buttermilk dressing. These were spectacular but for $8 I kind of felt like you didn’t get many mushrooms. The presentation didn’t help matters as the shallow dish they were presented in was large enough it made it look like half the order had been eaten already.
I’ll confess that once had a portabello mushroom sandwich from Panera that was so greasy and disgusting that I felt ill for the rest of the day and swore off ever ordering one again, until I tasted a bite of my wife’s Wood Roasted Portobello Sandwich ($9.75) The mushroom definitely had the unmistakable flavor imparted from being cooked over hardwood. The mushroom was not greasy at all and perfectly cooked. A nice slice of fresh mozzarella was slightly melted in the mushroom cap. The pesto mayo and grilled tomatoes on top were a nice addition. The side of chili spiced fries were also pretty good.
My entrée, House Made Chicken-Fennel Sausage & Mustard Gnocchi w/Tarragon-Shallot Cream ($15) was a nice twist on gnocchi. The mustard gave the house made gnocchi a golden hue which was a nice contrast to the white, creamy sauce. It wasn’t until I was writing up this review that I realized what a brilliant idea this was. Since mustard goes with sausage, why not incorporate it into the gnocchi? Its thoughtful and creative twists that endeared me to Triskele’s. The house made sausage was excellent. So many chicken sausages are dry and kind of bland, not this one. It was very moist with a great fennel flavor. The tarragon, which has a similar, yet more subdued, flavor to fennel, was a nice way to tie the dish together.
Triskele’s offers a special tapas/small plates menu on Thursday nights and all you can eat mussels ($8) on Tuesdays. Every Friday they offer a fish fry and on the day we were there it was Lake Perch. They also have plenty of other seafood options including a Pan Fried Whitefish w/Asparagus Tempura, Fresh Ginger-Carrot Slaw & Soy-Sherry Reduction ($15.50) that I was tempted to order. Friends that tried the Prince Edward Island Mussels with Roasted Poblano Peppers, Garlic & White Wine ($8.00) seemed very happy with that appetizer, as well as the salad of Field Greens with Grilled Shrimp, Spiced Pepitas & Mango-Lime Vinaigrette (Small $9.00/Large $13.50).
With food this good at an affordable price point its no wonder the place was crowded. I am certain that I will be returning here often. Triskele’s is located at 1801 S. 3rd Street, Milwaukee, WI 53204. Phone: 414-837-5950. http://www.triskelesrestaurant.com/ . Reservations are recommended.
To: Jamika Pessoa
From: Wisconsin
Re: The Next Food Network Star USS Intrepid Challenge
So the Food Network gives you Cheddar Cheese, beer, and kielbasa to make a “Wisconsin” dish for the soldiers on the USS Intrepid and you make some gluey potato casserole and you are supposed to be the next Food Network Star? You were lucky there were no Wisconsinites on that ship when you asked. Honesty, I was in your corner Jamika (well you and Jeffrey, the rest of the contestants suck)but you have done Wisconsin wrong with your abuse of our three favorite things, beer, cheese, and sausage.
You could have made a Wisconsin cheddar and kielbasa risotto, using the beer in place of stock. You could have made beer cheese soup. You could have made a macaroni and cheese, or you could have really made your mark and done what any Wisconsinite would do when given these ingredients. Grill the kielbasa, eat the cheese as is and wash it all down with the beer.
Think you can do better? As I posted last week, The Food Network is casting for next season already.
Vegetable Spring Rolls
Growing Power Sunflower Sprouts
Mixed Greens
Sugar Snap Peas
Thai Basil
Cilantro
Carrots, julienned
Red Pepper, julienned
Green onion (optional)
Rice paper spring roll wraps (avail. at any Asian market and some grocery stores )
Dipping Sauces (All store bought)
Sweet Thai Chile Sauce (also great when mixed with mayo & sriracha
Thai Peanut Sauce
Hoisin sauce
Most of what I used was from my garden or the Waukesha Farmers’ Market. The sunflower sprouts, which add a nice nutty flavor and crunch (similar to bean sprouts, but way better), are from Milwaukee’s Growing Power (purchased at Outpost Foods). The non-local products were the rice paper, carrots and red peppers. With the exception of the rice paper I could have made this all local but really wanted the additional color and texture that only peppers and carrots could provide. The key to that great spring roll flavor is the Thai Basil which has a more assertive, almost anise flavor. I think they are best with a peanut dipping sauce, but any Asian sauce works well.
All you do is soak the rice paper in water for a couple seconds, pat it with a paper towel to absorb some excess water and lay the ingredients in the middle as if you were making a burrito. Start to roll the ingredients with the wrapper and fold over the sides to seal the end. Finish rolling into a cylinder. Again, its just like making a burrito. This site has a great series of photos showing how to roll them. The rice paper has a tacky consistency that will seal the wrap on its own. Be sure not to over stuff them as they tear easily.
You can make your own peanut sauce but I find that the kinds you can get at the store are good enough in a pinch. For these I used Thai Peanut Sauce, Sweet Thai Chilie Sauce, and hoisin sauce. I think the peanut sauce gives you the most authentic flavor profile but they all work well with the rolls. You can also add cooked chicken, shrimp or pork to the rolls for a more hearty meal. Rice noodles are also a great addition too, just cook according to the directions and cool under cold water.
I am sure as the season goes on I will be thinking of more fillings. My wife had the great idea of using spring mix, fresh mozzarella, tomato, and sweet basil with a balsamic vinaigrette. Tomatoes are coming soon so you will probably see that recipe within a month or so.
Unless you are living under a rock, you know that Summerfest starts today. Since everyone else does it, here are my picks for music and food.
MUSIC
Rancid, 8:00pm, Thursday, June 25 Harley Stage- I cannot believe that Rancid is opening for Rise Against. I mean Rancid hasn’t released a great album since 1997’s “Life Won’t Wait,” but Rise Against still isn’t at the level of Rancid. Rancid’s latest album is kind of a return to the older sound found on their first four albums but it feels really forced. Having them play at 8 leaves time open for…
Connor Oberst and the Mystic Valley Band, 10:00pm , Thursday, June 25 Briggs & Stratton Stage- Better known as Bright Eyes, Connor Oberst has released two albums with his new band. The first one “Connor Oberst” was awesome. I haven’t heard the latest one but I hear he really lets the other band members play key roles, including some of the vocals.
Dropkick Murphys , 9:30pm, Friday, June 26 Harley Stage– I have seen them numerous times and they always put on a great show even if they attract some total meatheads.
The Roots , 10:00 pm, Friday, July 3, Briggs and Stratton Stage – One of the best rap groups around plays shows with a real live band, unlike most rap artists. They are also the house band for the Jimmy Fallon show. This is a must see.
Flogging Molly , 10:00 pm Saturday, July 4, Miller Lite Oasis- Irish-influenced punk reminiscent of the Pouges. They put on an awesome show in Chicago on St. Patrick’s Day this year. Always a fun time.
The English Beat, 6:30, Sunday, July 5, Miller Lite Oasis - You might remember them for the 80s hit “Mirror in the Bathroom” but they have a lot of other excellent ska-reggae tunes.
Spoon, 10:00pm, Monday, June 29, Harley Stage- I saw them at the Pitchfork Festival in Chicago last summer and they are a great band to see live.
Margot and The Nuclear So and So’s, US Cellular, Sunday July 5, 8:00pm- I got into this Indianapolis band because of Jeffrey T. Meyer of the Good Beer Show podcast. He was a fan well before they signed to Epic records. Fans of Radiohead and the Arcade Fire type music should enjoy this set.
FOOD
I’ll take some heat for this but Summerfest food, for the most part, sucks. Its really just restaurants serving lukewarm, dumbed down versions of the food found in their restaurants. There are some good finds, but they are few and far-between.
The Saz’s Combo, fried cheese curds, mozzarella marinara, and sour cream and chive fries. Hands down the best Summerfest eats. The Saz’s BBQ Pork Sandwich is also pretty decent.
Crawdaddy’s– Pretty much anything is good here. I remember when they actually served crawfish. I loved siting down with some beer, crawfish and corn.
Usingers Sausage – Good but you can get their stuff anywhere.
Sabor– Lenguica or other kebabs. They are overpriced but I found them pretty tasty.
Venice Club Fried Eggplant Strips
Martino’s Chicago Dog - Martino’s does dogs right. Just don’t ask them to put ketchup on it or you’ll be ridiculed, and rightfully so. If you add ketchup, its not a Chicago dog.
The King & I – Spring Rolls and some of their entrees (especially Volcano Chicken)
Mader’s Sampler Platter -Bratwurst, knackwurst, kraut and potato salad.
BEER
There is one thing Summerfest does well and that is beer. There are so many stands you never need to wait more than a couple of minutes for a cold beverage. Sprecher and Lakefront stands are my favorite, alternating between Lakefront’s Belgian Wit with a slice of orange and Sprecher’s Hefe Weiss with a slice of lemon is sure to provide temporary relief from the heat. Water Street Brewery also has a huge stand at the south end of the festival.
I just recieved notice that the Food Network is now casting for their next season:
Calling all Chefs, Line Cooks, Home Cooks, Caterers and Culinary Enthusiasts!!
The Next Food Network Star is NOW CASTING Season 6 in Chicago! Do you think you have what it takes to host your own show on the Food Network?
WHAT WE ARE LOOKING FOR: Strong Culinary Skills Personality that Pops Passion for Cooking Food Knowledge Lots of Energy and Enthusiasm
WHERE & WHEN Chicago Open Casting Call Sunday, July 12, 2009 10am-4pm Affinia Chicago Hotel 166 East Superior Street Chicago, IL 60611
WHAT TO BRING: 1. Two recent photos 2. A copy of your resume 3. A filled out application (found at www.FoodNetwork.com/star)
For more information or questions please e-mail us at nfns6chicago@yahoo.com.
Bacchus – A Bartolotta Restaurant has been honored as one of only five Wisconsin establishments to receive the AAA Four Diamond restaurant designation for 2009. They join Milwaukee’s Sanford and Dream Dance along with Gilbert’s of Lake Geneva and The Immigrant Room in Kohler as Wisconsin’s ither Four Diamond restaurants.
According to the AAA, a Four Diamond restaurant is geared to individuals in search of a distinctive fine-dining experience. Menus reflect a high degree of creativity and complexity, using imaginative presentations to enhance high quality, market-fresh ingredients. The proficient staff demonstrates a strong desire to meet or exceed guest expectations. The ambiance is highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression.
AAA’s Diamond Rating is the only system that covers all of North America and one of only two rating systems that do physical, on-site evaluations. Four Diamond restaurants account for just 2.8 percent of the 27,000 AAA Rated restaurants.
Bartolotta Restaurants Invites Dogs (and Their People) for “Pup & Sup” Dinner
Milwaukee – On Sunday, July 19th, Pier Wisconsin welcomes dog guardians and their best friends – as well as a human guest or two – for a very special wine tasting dinner.
Prior to dinner the Wisconsin Humane Society will provide games, agility courses and behavioral specialists to relax and tire out the dogs. At 6 p.m., guests and their canine companions will move into the tent for dinner. Dogs can stay by their guardians’ side during the meal, and there will also be crates and treats available for those who prefer that option.
Our special guest, besides the puppies, will be winemaker and veterinarian Dr. Kent Rosenblum of Rosenblum Cellars in Alameda, CA. Often called “Dr. Zin,” Rosenblum has been one California’s top winemakers for over 30 years. In addition to the 30+ wines he makes each year, he annually bottles a special vintage called Chateau La Paws, Cote de Bone and donates a portion of the proceeds to the Paws with a Cause charity.
The Pier Wisconsin dinner will include four courses:
· Prosciutto-wrapped gulf shrimp, summer fruit and mango-vanilla gastrique
· Braised duck raviolo, Savoy cabbage, roasted tomatoes and Nueske bacon
· Roasted leg of lamb, wilted spinach, risolette potatoes, roasted garlic and lamb au jus
· Peach and mascarpone cheesecake, apricot compote and apricot sorbet
Each course will be matched with a select Rosenblum wine. During dinner service, Dr. Zin will discuss the wines and share his personal story.
Pier Wisconsin owners Joe and Jennifer Bartolotta are dog lovers themselves and have four Golden Retrievers. Jennifer serves on the board of the Wisconsin Humane Society. She explained that John Wise, Bartolotta Restaurants’ Director of Operations, has been fostering a relationship with Rosenblum for years, with the thought of one day co-hosting this type of event. Jennifer says, “It is exciting to see his efforts come to fruition. We believe it is the first such event in the Milwaukee area and are proud to support the Wisconsin Humane Society while bring a unique dining experience to our community.”
The casual-dress event will begin at 5 p.m. and cost is $85 per person, plus tax and gratuity. A portion of the proceeds will be donated to the Wisconsin Humane Society. Attendees are not required to bring a dog. All dogs must be current on vaccinations, and well-socialized. Reservations are necessary and can be made by calling 414-765-8610.
Haaaa! After PROMISING to get my link in by the deadline, I failed to do it again. Just too damn busy on weekends. I was almost too busy last week to even do a local meal but decided to whip up a quick lunchtime salad after returning from the Waukesha Farmers’ Market on Saturday. Its kind of a rehash of the spinach salad I made for Week 1’s meal but its better than nothing. I still eat a lot of local foods during the week but trying to focus on one meal that is almost entirely comprised of local stuff, especially this early in the season, is more challenging than I expected.
Strawberry and Goat Cheese Salad with Balsamic Vinaigrette
This is pretty simple. Make a vinaigrette with 1 part balsamic vinegar and 2 parts oil, some salt, some honey, and Penzey’s Country French Vinaigrette spice mix if you want. Mix vinaigrette with lettuces/arugula. Chop some washed strawberries up and drizzle with some balsamic, add to greens. Crumble some Goat Cheese on salad and that’s it.
I am really hooked on the SommHer Dairy Geiss Goat Cheese. Its pricey (like all good cheeses) and the only place I see it around Milwaukee is the Waukesha farmers’ market at the Farmhouse Bakery stand. According to the 2009 Wisconsin Artisan, Specialty, and Farmstead Dairy directory this cheese is made by Jay and Donna Sommer who milk 20 goats by hand at their farm in north central Wisconsin. Geiss is a soft/fresh Chèvre made in six flavors that won first place in its class at the 2008 American Dairy Goat Association Cheese competition. In addition to these cheeses, they have a Cheddar-type goat’s milk cheese called Somherset and a mixed milk (cow and goat) Parmesan-style cheese.
Local Products Used
Organic Spicy Greens Mix (Waukesha Farmers’ Market)
Fresh Strawberries (Waukesha Farmers’ Market)
SommHerr’s Geiss Goat Cheese (Farmhouse Bakery & Cheese ,Granton WI)
Honey Acres Buckwheat Honey (Ashippun, WI)
What follows is a post I did for a different blog which I no longer update and am removing from cyberspace. There will be a few more postings of restaurant reviews from that blog that I will post here at EatWisconsin over the next couple of days.
—
February 13, 2009
I finally had a chance to eat breakfast at Sprizzoin Downtown Waukesha and I am glad I did. The new space is awesome. It has an East Side of Milwaukee feel to it and is more cozy than the old space, which to be honest I was never really a fan of.
The breakfast menu is somewhat limited but there is enough to please. The Breakfast Strata ($4.75), which is like an egg bake with bacon, tomato, onion, cheese, and Sprizzo’s own foccacia bread, was gigantic and very tasty. It was served with fresh fruit (a nice change from the canned stuff you get at the Steaming Cup). As much as I enjoyed the Strata, I think I liked the Blueberry French Toast ($4.75) better. Like the Strata, its a baked dish with blueberries, cream (or marscapone?) cheese, and a killer blueberry sauce. It was awesome. So awesome that I might have to return this weekend to get it again.
Other offerings include sweet breads, various types of toast, baked oatmeal, cinnamon rolls, and muffins. Coffee drinks (mochas, lattes, cappuchino, etc.) and smoothies are also available. I think I also overheard a waitress discussing a quiche of the day, which was apparently sold out by the time we arrived.
Sprizzo has a breakfast “Happy Hour” too where small Alterra coffee is only a buck Monday Through Friday. On weekends the Happy Hour shifts to Mimosas and Bloody Marys for $3 from 7:00am to 9:00am. The Alterra coffee is spectacular.
With no breakfast item costing over $5.00 Sprizzo is an extreme bargain for food this good. I have eaten similar items at restaurants in Milwaukee that cost upwards of 8-9 bucks.
I am excited to return in the evening to enjoy some great beer, appetizers, and sandwiches. It seems like this could become a great happy hour destination and once the weather improves, it will have the best outdoor dining area downtown. Also if you haven’t eaten lunch here, their sandwiches are some of the best around.
Sprizzo is located at 363 W Main St in Historic Downtown Waukesha. They are open for breakfast, lunch, and dinner and feature a full bar with wine, spirits and a killer collection of microbrews!
