Eat Wisconsin

Revisiting Fishbones in Delafield

EatWisconsin — Sat, 28 Jan 2012 00:43:21 +0000

Its been years since I ate at Fishbones in Delafield. I remember going to whatever bar was there before Fishbones when I was in college then heading out to the party island on Nagawicka to get shitfaced with friends. This time we were heading out for a much needed, kid-free date night. Oh how times have changed.

Fishbones has been sort of off my radar screen for a while as we prefer their second restaurant, Zin, just down the road a bit. We decided to revisit Fishbones and it was a mixed bag. On thing that was immediately apparent was that the place is still as popular as ever. Arriving at around 7pm we got the last table in the place which was bustling with activity. Loud Blues music was playing in the restaurant, which just added to the energy. It took a while for our server to acknowledge us and when we ordered our beers, it took a long time to get them. The slow response by our indifferent server would continue through the night. Speaking of beer, they have a decent tap selection, including a couple of their own beers that are contract brewed. I liked the Red but switched to Abita Amber, which tastes so much better on tap than in bottles.

I had a cup of the Junkyard gumbo and when it arrived I was kind of perplexed. There as a cup and then surrounding the cup on the plate was the rice. Then it hit me that this was genuis! Instead of a cup filled with 1/2 rice and 1/2 gumbo, as most places would serve, you got an entire up of their delicious, spicy gumbo and then could add rice as you ate it. I loved this serving style and I loved the gumbo. It featured nice chunks of chicken, andouille, and a decent amount of okra, which was used in lieu of roux to thicken it. It was on the spicy side, which I love, but if you are not a fan of heat, try the crawfish bisque, which was equally as impressive. It was the perfect consistency and had a noticible but not overpowering kick of spice and was loaded with crawfish and corn.

The entrees were a mixed bag. The house made Shrimp and Crawfish ravioli in and of themselves were very tasty. They were cooked to al dente perfection and the marscapone, spinach, shitake and seafood stuffing was tasty. Unfortunately the Chipotle Beurre Blanc sauce fell flat. There was barely a hint of chipotle and it suffered from a lack of any sort of acidity of complexity. A great Beurre Blanc should have a nice acidic tang from the reduced vinegar. The spinach chiffonade felt more like an afterthought than an integral component. The dish wasn’t bad it just could have been better. On the other hand the pan sauteed grouper was delicious and cooked perfectly (if there is one thing the folks at Zin and Fishbones always excel at, its cooking fish to perfection), The sauce on top of the giant piece of fish could have been an entree itself. A delicious creamy and slightly spicy Opelousas sauce was loaded with blackened oysters, calamari, crab and shrimp. It reminded me of a fish entree I had at Galatorie’s in New Orleans a few years back. There was a nice serving of dirty rice to sop up all of the sauce. There was so much food that I couldn’t finish this dish (it made a nice lunch the next day).

It took our server quite a while to come and check on how our meal was and each request for beer or water took an excruciatingly long time. The food pacing was perfect so maybe it was just the bar that was taking so long to fill drinks. Whether it was her fault or backups at the bar, it seems that a request for a couple of tap beers shouldn’t take this long. In general she just seemed woefully indifferent and had no personality whatsoever, which given the vibrant, energetic nature of this restaurant is pretty disappointing. The only other complaint was the obnoxious occupants at the table next to us. Hearing some blowhard blabber on and on about how great he is and his foul mouthed wife getting louder with each chocolate martini was hard to ignore. But I reminded myself that this is Lake Country and obnoxious, over-served idiots are simply impossible to avoid.

They offer a second menu at Fishbones too, its called Loco Bones and it contains some intriguing and creative Mexican-American options including ceviche, jerk quesidillas, Snapper Veracruz, and Tomatillo Roasted Pork Tenderloin. It seems odd that such an popular restaurant would roll out a whole separate menu serving different cuisine but given the track record of the food served at Zin and Fishbones, I am guessing the food from that menu will be pretty solid too.

Fishbones

1704 Milwaukee Street Delafield, WI 53018-2017

(262) 646-4696

www.fishbonesrestaurant.com/

Last EatWisconsin Review: http://eatwisconsin.blogspot.com/2005/08/fishbones-review.html

MKEfoodies to Co-Sponsor Cherry Recipe Contest

EatWisconsin — Thu, 19 Jan 2012 15:40:18 +0000

From Paul and Lori Fredrich of #MKEFoodies & Burp: Where Food Happens

MKEfoodies to Co-Sponsor Cherry Recipe Contest

On February 22, 2012, America will celebrate the 280th birthday of George Washington. Always closely associated with Washington is his connection to one of America’s Super-Fruits, Tart Cherries. The legendary tale of a young Washington chopping down his father’s cherry tree and subsequently being compelled to tell him the truth about it, is perhaps, just a fabled story to illustrate his endearing honesty. However, George Washington’s love for Cherries and his historical link to them has never been doubted.

Wisconsin shares a deep connection with Cherries as well. For years, the State’s picturesque Eastern peninsula, Door County, has produced some of the tastiest cherry crops the world has ever known. The unique weather patterns and rich soil has made Door County a true “Cherry Land”.

To celebrate Washington’s birthday and Wisconsin’s Cherry Industry, Cherryland’s Best of Appleton and MKEfoodies are collaborating to sponsor the first “Great Wisconsin Cherry Recipe Contest”. Entries for the contest will be accepted until midnight, February 15, 2012. Five finalists will then be chosen to compete for the top prize of $100.00 cash and $100.00 in Cherry products from Cherryland’s Best, a company specializing in Dried Cherries and Tart Cherry Juices and a member of the Wisconsin Cherry Grower’s Association.

“We wanted to do something unique to celebrate George Washington’s birthday and celebrate Wisconsin’s deep cherry history as well.” said Greg Sampson, Midwest Sales Manager at Cherryland’s Best. “We made a great friendship this summer with the folks at the MKEfoodies Group and felt that working with them for this event would be a lot of fun for us both.”

Paul and Lori Fredrich, co-founders of the group, were anxious to throw their support behind it. “It will be a great challenge for local food lovers,” Lori said, “Door County cherries are delicious, and it’s always easier to develop a recipe when you start off with such a high quality product!”

The five finalists will have their recipe made by a local Wisconsin chef and a panel of local food enthusiasts will judge the winner. The winning dish will be announced at the MKEfoodies event event at The Iron Horse Hotel on February 21, 2012 (watch MKEfoodies.com for details). Entrants do NOT need to be present to win.

Recipes will be judged on their use of Door County Cherries, taste, creativity, uniqueness and their “Wisconsiny spirit” said Sampson. “We know that our State produces some of the finest vegetables, meat and dairy products, so anyone who can incorporate some of those into their creation, will definitely get a great shot at qualifying for the finals.”

Recipes can be submitted via email; recipes@CherryLandsBest.com. All other inquiries, call Greg Sampson @ (920) 707 0797

Download the contest rules here

Italian Sausage

EatWisconsin — Thu, 12 Jan 2012 02:37:21 +0000

Stuffed and ready to grill

Ever since I bought Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and CuringCharcuterie: The Craft of Salting, Smoking, and Curing I have wanted to start making my own sausage. I decided to start with a universally loved sausage, the Italian. In Charcuterie, the authors have two recipes; sweet Italians and spicy Italians. I liked the ingredient list for the sweet Italians so I went with those, but added some red pepper flakes to give them some heat. I won’t include the recipe here since Ruhlman didn’t post it on his website and because you should buy the book since its one of the best and most important cookbooks of the last decade. You can find versions of their Italian sausage recipe all over the internet by doing a simple Google search or visiting NPR’s website. http://www.npr.org/2011/05/24/136618791/italian-sausage

Sausage after final mix with red wine vinegar and ice water

Since it was my first batch of sausage, I followed the directions exactly. However when I went to push the semi-frozen pork cubes through the grinder I had all kinds of problems with my Kitchen Aid meat grinding attachment binding up. After a couple of times disassembling, cleaning, and re-assembling the grinder attachment I gave up and decided to carefully chop the meat in my food processor. It did an ok job but getting a uniform texture is almost impossible, unless you are doing an emulsified sausage like traditional bratwurst. I returned the mixture to the Kitchen Aid with the paddle attachment and added the ice water and red wine vinegar. I mixed it until it had a uniform, sticky appearance as the authors recommend. I fried up a small patty and was impressed. The taste was spot on. The texture was ok but uneven. There were larger chunks of pork mixed in with finely chopped pieces.

I made some patties but most of the meat I stuffed into Natural hog casings that I purchased at Glorioso’s on Brady. If you don’t live near Glorioso’s you can get the same ones I used Hog Home Pack Sausage Casings 32mmon Amazon. Gander Mountain also carries a number of different sausage casings at reasonable prices. I used the meat into the casings and grilled one of the sausages up. I was amazed at how good they tasted. The biggest issue was the texture. The pork was too finely ground to provide the pockets of air for the juice to leech into as it cooked resulting in a sausage that, while flavorful, wasn’t nearly as moist and juicy as I would have liked. Not too bad for my first attempt at encased meat but far from perfect. I also had some issues with air pockets in my links (as you can see in the first picture). I used a pin pushed into a wine cork to poke tiny holes to allow the air to come out as I twisted them but I think there has to be a better method. Maybe I need a better stuffer. I used the caulk gun-esque Eastman Outdoors 38237 Jerky and Sausage Gun Kit with 5 Extra NozzlesEastman Outdoors Jerky Gun/Sausage Stuffer. Its a steal at 25 bucks but it is kind of a pain to have to keep loading meat into the gun after a few pumps.

The next day I ordered a new chopping blade for my Kitchen Aid grinder attachment and when I did my next batch of sausage (Wisconsin style Bratwurst) it worked perfectly. Watch for a post on my Wisconsin Brats within the next week.

Crispy Sweetbreads with Coriander & Preserved Orange Mayonnaise and Pickled Jalapenos

EatWisconsin — Fri, 06 Jan 2012 15:35:51 +0000

Offal seems to be gaining more mainstream acclaim every year. Lori Fredrich of Burp Blog, #MKEFoodies, and OnMilwaukee.com wrote a nice article last fall about Milwaukee area restaurants offering more offal as diners become more adventurous. While we are not likely to see tripe puttanesca at Olive Garden or Duck Fries with dippin’ sauce at Applebee’s, it is encouraging to see more people trying offal.

If you are new to trying offal, I’d probably start with something like veal sweetbreads. These are creamy, mild, and delicious and take to a variety of preparation methods from grilling to deep frying. Recently I made these panko crusted sweetbreads with preserved orange and cumin mayo and home-pickled jalapenos. They were simple and turned out awesome. I served them with some grilled Brussels sprouts.

Crispy Sweetbreads, Pickled Jalapeno, Preserved Orange & Coriander Mayo

1 lb of veal sweetbreads

1 cup panko breadcrumbs

1/2 teaspoon of seasoned salt or cajun seasoning

1 egg, beaten with 2 tablespoons of water

Kosher salt

1/2 cup of Preserved Orange & Coriander Mayo (recipe follows)

Pickled jalapenos or sweet peppers (link to recipe follows)

Preparing the sweetbreads

Get a pot of boiling, salted water going on the stove and prepare your breading station by having three bowls set up. The first bowl will have flour the second has a beaten egg with a little bit of water and the last will have the panko breadcrumbs with the seasoned salt or cajun seasoning.

You’ll want to get your sweetbreads started a day before you want to make these. Take the sweetbreads and put them in a container covered with water and let them sit in there for a few hours. After a few hours drain the water out and replace with new water. You’ll probably want to do at least 2 changes of water. This helps get rid of impurities and firms them up a bit, making them easier to work with. Here is a nice tutorial on how to prepare them (I skip the pressing step)

Blanch the sweetbreads in boiling water with salt. I like mine on the softer side so I’ll do maybe 2-3 minutes then drain them and put in an ice bath to stop the cooking. Peel apart the sweetbreads into individual pieces discarding the membrane holding them together. Pat them dry and then dip each one in the flour, egg wash, and then panko crumbs.

Deep fry or pan fry the sweetbreads at 350 until they are golden brown, probably 3-5 minutes and drain on a paper towel.

Top with the mayonnaise (recipe follows) and the pickled jalapenos (link to recipe follows)

Preserved Orange & Coriander Mayo

Mix together the following:

1 tablespoon of rinsed, finely chopped preserved oranges (here is a nice recipe, I add pink peppercorns, coriander and cumin seeds to the jar.)

1/2 cup of mayonnaise

1/2 teaspoon whole coriander seeds, toasted and crushed with a mortar and pestle (or you can substitute 1/4 teaspoon ground coriander)

Pickled Jalapenos (or sweet peppers if you don’t like heat)

I use Micheal Symon’s recipe from Live to Cook This recipe is the only way I have made pickled peppers the last two years because it’s so good.

The Casual, Inexpensive, and Incredible Evanston, IL Trifecta of Edzo’s, Bop n’ Grill, and Weiner and Still Champion.

EatWisconsin — Fri, 11 Nov 2011 18:12:48 +0000

Everyone knows about Chicagoland’s high end food destinations; the inventive food of Alinea, the refined elegance of Charlie Trotter’s, the upscale Mexican at Frontera Grill and Topolobampo, and the playful cuisine at Graham Elliot. Chicago is also fmous for casual, inexpensive eats such as the Chicago Style Dog, Italian Beef, and the Deep Dish Pizza. On a recent visit I did none of these things yet ate very well, and in every case for around 10 dollars. I was able to hit the Evanston trifecta of casual, tasty, and inexpensive eats; Edzo’s, Bop n’ Grill, and Weiner and Still Champion.

First up was Edzo’s (1571 Sherman Avenue) You can find the back story in most articles about the restaurant, but to sum it up Ed Lakin worked in some high-end restaurants, wanted a change so he can spend time with his wife and young family. Opens killer burger spot in Evanston that is only open during lunch, place is super popular so his gamble of not being open for dinner worked. This burger was the best one I ate in 2011, hands down. It was absolutely perfect. A nice 1/3 lb fresh ground, hand pattied burger cooked to a rosy medium rare with some cheddar cheese and some onions. It reminded me of burgers of my youth. Beefy, flavorful, and char grilled, it was pure burger perfection. No fancy sauces, obscure toppings or a detailed pedigree (though Edzo’s does offer options for those who desire grass-fed or local beef). The Buffalo fries were equally spectacular. Double cooked crispy hand cut fries, tossed in buffalo wing sauce, sprinkled with bleu cheese crumbles. The Nutella Shake was also incredible. Just the right amount of the chocolate hazelnut spread was added to the ice cream for a unique taste.

Edzo’s Char Burger – Best burger I ate all year

Kinda blurry but look at that medium rare perfection!

Buffalo Fries from Edzo’s

The next day it was on to bop N grill (6604 N. Sheridan Rd). This small place just west of downtown Evanston can be best described as a Korean burger joint. The night before a guy I met raved about the Umami Burger, calling it the best burger he has eaten in a long time. A 1/3lb patty is covered with a smoked gouda cheese, mushroom duxelle with some truffle oil (or salt possibly), togarashi mayo (a peppery Japanese spice blend) and smoky bacon, with an onion and tomato confit. It lived up to its name as the first bite was a super-rich flavor explosion. It was delicious, though I’ll admit towards the end of the burger I was really jonesing for something acidic to cut through the layers of rich toppings. It was almost too much. The fries were forgettable frozen variety which is pretty sad given the level of attention paid to everything else they serve. The inconsistency of fries at bNg has been discussed over at the LTH Forum. It seems they fluctuate between fresh and frozen. I think they would have been better had I upgraded to the Kimchi fries.

Umami Burger at bopNgrill

The last stop was Weiner and Still Champion (802 Dempster St.). This small Evanston joint just south of downtown has been featured on Diners, Drive Ins, and Dives, Serious Eats, and a number of other media outlets and has received accolades from just about everyone who eats there. This place is the mecca of deep-frying. They even serve deep-fried gyros and bacon. I had a deep-fried, bacon-wrapped dog with tomatoes, onions, and Merkt’s Cheddar sauce. Deep frying crisped the bacon and made it shrink up a bit making it cling to, and become one with, the hot dog. The tangy Merkt’s cheese sauce just added to the awesomeness of this delicious concoction. The fries were extraordinary, some of the best I have ever had anywhere. No place in Milwaukee is serving fries this awesome. Then again nobody is cooking them in beef tallow either. I also ordered a Dippin Dog, which is a hand battered corn dog with your choice of an insane number of dipping sauces. I tried the sweet bacon ketchup and the spicy mayo. Both were really good with the corn dog and the fries. The sauces come in a larger container so you won’t run out.

Deep-fried bacon hotdog with Merkt’s cheese and some of the best fries on earth

WASC’s Dippin’ Dog

Each visit to these small, counter service restaurants was a revelation. The attention to detail and perfect cooking technique at Edzo’s, the out-of-the-box approach to burgers at Bop n’ Grill, and the fearless approach to fried foods at Weiner and Still Champion make Evanston this suburb a must-visit for anyone who loves inexpensive and impressive food. We need more joints like this in Milwaukee.

Sidenote:

My visit to Chicago happened to coincide with the announcement that that Michael Nagrant was named the Chicago Sun Times new food critic. Nagrant has been one of my go-to sources for all-things Chicago for over 5 years. First through his Hungry Mag blog and podcasts where he interviewed up and coming chefs like Graham Elliott Bowles (Graham Elliot, Master Chef on TV), Doug Sohn (Hot Doug’s), and Ben Roche (Moto) then through other media like Chicago Magazine, New City Resto, and CS Magazine, found in many hotel rooms in the City. He’s one of those great food writers who is just as comfortable reviewing places like the three joints in this post as he is reviewing a 22 course tasting menu. He writes with a unique style with obscure pop culture references and a unique point of view. He represents new media approach and how our generation likes to eat. It’s refreshing to see someone like him get an opportunity like this. Congratulations!

–
EatWisconsin
http://www.eatwisconsin.com/

West Bend 100th Anniversary Part 2: Interview with Mike Otterman

EatWisconsin — Thu, 22 Sep 2011 23:50:41 +0000

Part two of my West Bend themed posts this week is a quick e-mail interview I conducted with Mike Otterman, the president of Focus Products Group the parent company that owns West Bend.

EatWisconsin: West Bend has been an innovator in the small appliance industry being the first company to sell an automatic drip coffee maker for households. It looks like that trend continues with items like the Versatility Cooker (an appliance that does triple duty as a slow cooker, griddle, and an aluminum pot that can be used on your stove or oven). What other innovative ideas has West Bend pioneered?

Mike Otterman: Aside from the Versatility Cooker platform, West Bend® is most proud of 3 other major product innovations. We invented the drip coffee maker in 1922. It started as a 2 pc kettle that was heated on the stove. Becoming independent from the stove, we developed a heating base to make large batches of coffee. Today we remain a leader in large coffeemakers that do not require a paper filter (see 54160 on westbend.com)

In 1993 we were the first US company to manufacture automatic bread/dough makers. By the end of the decade we were #1 share holder in the category.

And third, the iconic Stir Crazy popcorn maker in 1977 (unique in that it had a motorized stirring rod that ensures that every single kernel pops) We have sold over 5,000,000 million Stir Crazy popcorn poppers since its launch 35yrs ago.

EW: Speaking of innovations, there are always tales of innovations that didn’t quite live up to expectations. Were there any memorable innovative products that didn’t strike a chord with the consumers?

West Bend Hot Dog Maker

MO: I can elaborate on more but one was the hot dog cooker (Photo above) was too kitschy, as was potato chip factory (watch the YouTube video below). Both solved a need but the need wasn’t inherently one that commanded a solution enough for consumers to warrant a new appliance.

Ugh, I can see why this failed.

EW: It seems that every few years there is a household item that kind of takes the country by storm, items like the home cappuccino makers in the 90s and those Magic Bullet style and single cup coffee brewers in recent years. What do you think the next trend in small household appliances is?

MO: Healthy cooking, fast cooking, quality multi use appliances, tea, portion control Partly due to the economic downturn and the uncertainty it brings, we see at home cooking on the rise. It inspires the warm feelings of creating and passing on family traditions.

We also see some well-developed partnerships and licensing deals add a lot of legs to this industry. This is why our national sponsorship with the world’s largest cooking magazine, Taste of Home and their cooking schools is so perfect for West Bend brand.

EW: Since this is a site about Wisconsin food and restaurants, what are you favorite places to eat in the area? Any West Bend hidden gems that EatWisconsin readers might like to know about?

MO: The Binkery, Timmers, and Imagine (for sandwiches – they love us and are in the building where we mfg for 90+ years) Above all, I think people from out of town will quickly identify the great service all of the West Bend area restaurants provide.

EW: Why has the company decided to stay in Wisconsin instead of moving out of state or out of the country?

We are dedicated to this community and all that it has done to support us over the past 100 years. Our history is so deeply rooted here. Plus, West Bend® headquartered in Chicago, IL doesn’t ring “right”.

EW: What can people expect at your 100th Anniversary celebration on September 25, 2011?

MO: Over 5000 with 450 25-Year Club company veterans, media, and government officials. We hope to see some buyers too. (more info on event below)

WIN A WEST BEND TOASTER OVEN !

West Bend is allowing me to giveaway one of these these convection toaster ovens. I tried to think of a contest that best represented EatWisconsin. I am not traditionally a recipe website and 90 percent of my output is restaurant reviews but I do like to celebrate Wisconsin products so here is the deal, post a comment below or send one to me on Twitter (@EatWisconsin) telling me what your ultimate Wisconsin Pizza would be. Not everything has to be local, but the majority of ingredients should be from Wisconsin (this includes any crops that can be grown here). On Friday, September 23, 2011 I’ll randomly select one winner to receive the West Bend Convection Toaster Oven.

MORE 100th ANNIVERSARY FUN

Don’t forget that on Sunday, September 25 from 11:00am – 4:00pm West Bend will hold a HUGE celebration at Washington County Fair Grounds. Its free and open to everyone. The event will include a giant “Sale of the Century” offering West Bend and other Focus Products Group items for up to 50% off retail prices. The Klement’s Famous Racing Sausages will also make an appearance. For more information on the 100th Anneversary party, check out pdf: http://www.westbendconnections.org/promos//WB100thAnn9-25.pdf

West Bend Platinum Edition Convection Toaster Oven Giveaway

EatWisconsin — Tue, 20 Sep 2011 14:55:52 +0000

PRODUCT REVIEW

People are really paying attention to what they eat and the Eat Local movement is definitely part of the mainstream. However we don’t think about local when we consider purchasing items to cook our food. If your kitchen is like mine its got appliances, cookware, and tools from all over the world; Kitchen Aid Stand Mixers from Ohio, Sanyo Microwaves from Japan, Forschner Knives from Switzerland. What a lot of people don’t realize is that they can purchase bread makers, toasters and toaster ovens, slow cookers, popcorn machines, griddles, rice cookers, coffee makers, and blenders from a company that makes them right here in southeastern Wisconsin.

This year West Bend Kitchen Appliances celebrates 100 years of making products in West Bend, Wisconsin and has been reaching out to bloggers to publicize their 100th anniversary and try out some of their products. Since they are a Wisconsin company I was more than happy to oblige. I tend to not want to do this kind of stuff for non-Wisconsin companies, unless they are sending me booze. They sent me their West Bend Platinum Edition Convection Toaster Oven to review.

This thing is quite attractive. Black and brushed aluminum, this would look great in any kitchen. In terms of functionality, the oven works great. Unlike an oven it heats up really fast and It will broil a piece of salmon in about 5 minutes and will have your frozen pizza done in the time it would take you to heat up an oven. It toasts evenly, and quickly and I haven’t found any faults with its operation. I haven’t had a chance to use the convection function on a large piece of meat yet but I’ll update this post when I do. I am hoping to roast a chicken in it this weekend.

I have two very minor complaints with this oven. First is the design of the oven. It brags that it can fit a 12 inch pizza, which it does with ease. The problem is that there is a large semi-circle bump protruding out the back (see above). I am sure I am not alone when I say that after I am done with an appliance, be it a coffee maker or a toaster, I like to push that item back against the counter back splash. The protruding back makes that a bit of an annoyance. The other complaint is the timer. I thought the convection fan was going to be loud but it was surprisingly quiet. So quiet that it is drowned out by the loud ticking of the timer. I kept expecting to hear ”I’m Mike Wallace, I’m Morley Safer, I’m Ed Bradley, I’m Steve Kroft, I’m Lesley Stahl. Those stories and Andy Rooney, tonight on 60 Minutes. Like the bump on the back, its a minor complaint because the oven does work very well.

One of the great things is that Chicago Metallic (owned by the same parent company) has created a series of pans designed to fit right into this oven including a broiler pan, muffin pan, cake pans and loaf pans for meatloaf or bread. You can even channel your inner Elane Benes and get a muffin top pan. If you are sending a kid off to college this fall, this might be the perfect gift.

When I was doing some research on their website I noticed their West Bend Theater Popcorn Makers which I am considering for my basement. That gave me the perfect idea of where to put this oven, in my downstairs home theater/man cave. It will now become the place where I cook up stuff like mozzarella sticks, pizzas, pretzels, and other snacks for Packer Sundays and movie nights. Now if I could just get my hands on one of those West Bend Theater Popcorn Makers, I’d never have to leave the basement.

WIN ONE FOR YOURSELF!

Want to try the toaster oven for yourself? West Bend is allowing me to giveaway one of these these ovens. I tried to think of a contest that best represented EatWisconsin. I am not traditionally a recipe website and 90 percent of my output is restaurant reviews but I do like to celebrate Wisconsin products so here is the deal, post a comment below or send one to me on Twitter (@EatWisconsin) telling me what your ultimate Wisconsin Pizza would be. Not everything has to be local, but the majority of ingredients should be from Wisconsin (this includes any crops that can be grown here). On Friday, September 23, 2011 I’ll randomly select one winner to receive the West Bend Convection Toaster Oven.

MORE 100th ANNIVERSARY FUN

Later this week I’ll post a short interview I conducted with Mike Otterman, president of Focus Products Group (the parent company that owns West Bend Appliances).

Underrated Dining: S. 13th Street between Morgan & Dakota

EatWisconsin — Fri, 26 Aug 2011 17:44:48 +0000

Everyone knows the hotspots for food in the area: 5th and National’s Mexican restaurant cluster, Milwaukee Street’s hip and trendy eateries, and the great restaurants in Bay View, Third Ward, Downtown Tosa, and Walkers Point. Even Waukesha has established a small, but vibrant dining scene downtown. But what about the underrated places? This series will focus on the lesser known restaurant clusters.

The first installment is about S. 13th Street from around Morgan Avenue to Dakota Street This might be the most under-the-radar 6 blocks in the City of Milwaukee.

Bombay Sweets (3401 South 13th Street) has been a favorite of Milwaukee Vegetarians and Indian Food lovers for years and is probably the best known restaurant in this area. Their extensive menu of vegetarian Indian fare features everything from roti and dosas to an incredible veggie korma, and the best part is that most dishes are under 6 bucks, with several in the 3-5 dollar range. They also have a variety if Indian snacks for sale by the pound. Visit the Indian Grocery next door for an impressive array of spices, snacks, frozen naan and other Indian food staples. bombaysweetsmilwaukee.com

Christie’s Burger with Bacon and Blue Cheese

Christie’s Pub and Grill (3261 South 13th Street) might not remain the best-kept secret on the South Side for long if the Yelp! love doesn’t slow down. This unassuming bar has a small kitchen that is kicking out some delicious food. There are nightly specials as well as a regular menu. The burger can hold its own with the best pub style burgers in town (and it’s one of the largest), the steak sandwich is made with tender slices of hanger steak (my favorite cut) and is probably the best steak sandwich I have ever eaten. The fried shrimp po-boy is a massive, delicious take on the New Orleans classic. I cannot wait to try some of the nightly specials. The bartender/owner is very friendly and has a small, but nice selection of microbrews on tap, including Lakefront Summer Pils and Great Lakes Edmund Fitzgerald Porter. Regulars rave about the French Onion Soup, which is so large that many order it as a meal. You’d be hard pressed to visit and not see someone ordering the wedge salad too. Be forewarned that there are usually only 1-2 people working the kitchen so you are going to wait a while for your food, especially when it gets crowded. There are signs notifying customers of this fact on the door as well. Just sit back and have another beer if your food isn’t out yet. It is well worth it. No website.

J.C. Kings (3128 S. 13th Street) is a small restaurant that specializes in Tortas, Mexican Sandwiches stuffed with meat, cheeses, avocados, lettuce, beans, jalapenos, and anything else you can imagine. JC’s has well over a dozen Torta creations from breakfast tortas to a torta dipped in red guialljo chile sauce (think of it as the Mexican version of a French Dip. On a recent visit I ordered one with chorizo and breaded steak. The small torta was enough to keep me stuffed for hours. It was a perfect combination of crispy breaded steak, creamy avocado, spicy chorizo, and tangy jalapeno peppers. Do yourself a favor, go with a friend, split a small Torta and then check out something else on the menu like tacos or tamales. The steak tacos come with an impressive amount of meat and they are simple yet tasty. Each dinner is served with this spicy bean and bacon soup. Its a tad salty but a nice change from salsa. I like dipping the complementary chips into it. No website.

Arandas Taco Truck (usually parked around 13th & Holt Avenue) - Great, cheap taco truck. Love the pastor, steak, and tripe tacos. Tacos are a steal at $1.50 and you can get lunch for under 5 bucks. Grab a Jarritos soda and eat your tacos on the counter at the back of the truck. No Website

Mi Super Foods Costillas in Red Chilie Sauce

Mi Super Foods (3101 S. 13th Street) Lesser known that the El Rey chain but the small Taqueria located in a corner of the store is outstanding. The tacos are excellent (I’d give them the edge over Arandas and JC Kings) and the daily specials are inexpensive and delicious. I recently had some tamales, which were pretty good and a rib dish (costillas) that featured braised baby back ribs in a spicy red sauce, a nice change of pace from typical Mexican fare. They also have a huge meat counter with homemade chorizo, and marinated carne asada and al pastor meat. The prepared food counter with items like tamales, carnitas, and chicharones also looks enticing. http://misuperfoods.com

As if this isn’t enough there are still more spots in and around this area that I have yet to visit including:

Balstreri Brothers Pizza, 2952 South 13th Street http://pizzarestaurantmilwaukee.com/
El Tucanazo, 2940 S 13th Street http://www.eltucanazorestaurante.blogspot.com/
Taqueria Arandas (same owners as nearby Taco Truck, I believe), 2912 S 13th St
Vinichi’s Pizza, 3402 S 16th St
Tortilleria El Sol, 3458 South 13th Street

Top Chef Takeover at Lake of the Torches Casino this month

EatWisconsin — Fri, 12 Aug 2011 03:06:56 +0000

Top Chef, in my opinion, is one of the best cooking and reality shows on TV. In fact its the only reality show I watch with any regularity (I haven’t missed an episode since about episode 3 of season 1). The frustrating thing is that as a viewer you never know what the food tastes like. You drool at things like Fabio Viviani’s pasta dishes or wonder what one of Richard Blais’ unique and creative riffs on a familiar dish (I hate to use the word molecular gastronomy) would taste like. Well now is your chance as Lake of the Torches Casino in northern Wisconsin (Lac Du Flambeau) is playing host to 3 Top Chef contestants (2 of them won) this month.

Unfortunately I kind of forgot to post this when I wanted to in July so you missed out on Season 1 Winner, Harold Deiterle who appeared last Thursday, August 4th. Fortunately two more are on their way; Season 5 and Season 8: Top Chef All Star participant (and fan favorite) Fabio Viviani and Season 4 runner-up and Season 8: Top Chef All Star winner, Richard Blais will be at the Lake of the Torches Casino later this month.

Fabio Viviani, Thursday, Aug. 18, 2011

Even though he never was in contention to win the two season he participated in, Viviani made it pretty far in each of them. He is impossible to hate and won Fan Favorite in Season 5. He also has my favorite Top Chef quote of all time: “It’s Top Chef, not Top Pussy” He also had a similar quote “It’s Top Chef, not Top Scallop,” in response to Jamie Lauren’s use of the shellfish in every challenge. Viviani is making his 2nd appearance at Lake of the Torches.

Born and raised in Florence, Italy, Fabio is now the Executive Chef and owner of Café Firenze Italian Restaurant and Martini Bar in Moorpark, Calif., and Firneze Osteria Italian Restaurant and Bar in Toluca Lake, Calif. In addition, he wrote the cookbook’s “Café Firenze Cookbook, “Mangia e Bevi,” “Did I Really Make Breakfast” and “The Skinny Country.” He can be found at http://fabioviviani.com/ and at @fabioviviani on Twitter.

Richard Blais, Thursday, Aug. 25, 2011

The last of the Top Chef contestants is “Top Chef All-Stars” winner Richard Blais. He is probably one of the most consistent performers on Top Chef and you’d often find him using unique techniques, like freezing things in Liquid Nitrogen to create his dishes. Yet his food always looked appetizing unlike some other molecular gastronomy chef creations which closer resemble science experiments than something you’d want to eat.

Blais has not only appeared on “Top Chef,” but also on season three of “Iron Chef America,” and on “Top Chef Masters” where he worked with renowned chef and “Top Chef Masters” winner Rick Bayless. Blais also hosted his own television series, “Blais Off,” on The Science Channel. As part of the show, he used scientific cooking techniques to reinvent classic foods and to take his experiments on the road to visit some of the most popular eateries in America. The best part of this is that the cost is only $35.95 and you get to meet the Chefs in person. For more information please visit http://www.lakeofthetorches.com/. He can be found at http://www.richardblais.net/ and @RichardBlais on Twitter

Who needs a food truck?: Great BBQ in unexpected places.

EatWisconsin — Fri, 05 Aug 2011 00:51:55 +0000

UPDATE: I believe the name of the BBQ joint at 164 and National is now called LD’s BBQ, as opposed to DD’s which it was called this spring. The post has been updated to reflect the new name.

You can’t swing a dead cat these days without hitting a food truck but a couple of Milwaukee-area BBQ pitmasters have ditched even the truck and have set up temporary locations in of all places, the parking lots of local gas stations. J.T. Bones and LD’s BBQ are serving some of the best ‘que in the area despite not having an actual restaurant or even a trendy food truck.

BBQ, in my opinion, is meant to be cooked and eaten outdoors. While I enjoy Pat’s Rib Place, Speed Queen and Ashley’s, there is something wonderful about seeing ribs being made in their natural environment, outdoors.

J.T. Bones Ribs and Tips Combo

J.T. Bones, 110 E. Layton Avenue,Milwaukee (at the Shell Gas Station)

J.T. Bones was located in a nondescript strip mall hidden behind another building on E. Capitol Drive in Milwaukee. The BBQ and items like cole slaw, mac and cheese, and greens were all delicious but it was short-lived as I don’t believe they even lasted 3 years. Imagine my surprise when I saw a J.T. Bones smoker parked in front of a gas station at the corner of Layton Avenue and S. Howell Avenue in Milwaukee. They have set up a bare bones operation with not much beyond a smoker a table and a small tent. I ordered the Ribs and Tips combo for $9.00. The ribs are just as good as I remember; perfectly smoked with a nicely balanced sweet and tangy BBQ sauce

J.T. Bones is out there every Wednesday, Friday, and Saturday from 10:00 am to 6:00 pm.

LD’s Famous Smoked Meatloaf Sandwich

LD’s BBQ W235S7125 Big Bend Drive, Big Bend (in the parking lot of a Mobil station)

At the northeast corner of National Avenue and HWY 164, just north of I-43 in Big Bend, LD’s Barbeque has set up what I can only describe as a makeshift restaurant underneath a large tent in the parking lot of the Mobil station. Smokers, refrigerators, stainless steel workstations and loads of ingredients are clearly visible and the smell of smoke permeates the air. Outside of the tent is a large pile of wood to fuel the smoker. The owner says he is there from spring through fall, every day. They offer the gamut of BBQ staples; ribs, chicken, brisket, shoulder, and sausage. However what caught my eye was their “famous” BBQ meatloaf. I’ve seen this made on TV and in books but had never ordered it, so I had to try it.

I went for the sandwich, which featured a slab of the smoked meatloaf slathered with one of their two (mild or spicy) sauces. I went for spicy and for my side I grabbed some cole slaw. The slaw was really a really good vinegar based version. I took a few bites and dumped the rest of it on top of the meatloaf, like you would do with pulled pork. The sandwich was incredibly tasty. You had your typical meatloaf consistency and flavor but with the added elements of smoke and sauce. The slaw added some textural contrast to the soft meatloaf and bun. I cannot wait to return and try some of the other items.