Servin’ Them Up On a Plate – Packers vs 49ers

Before every 2015 Packer game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*.  For this weeks game – Sunday, October 4th – we’re serving up CIOPPINO.

(photo courtesy of cioppinosf.com)

Cioppino 

Serving Size : 12   

1/2 cup olive oil

2 onions — chopped

1 green pepper — chopped

3 cloves garlic — minced

1 bunch Italian parsley — chopped

1 1/2 cups white wine

2 cans (14.5 ounce) stewed tomatoes

1 can (8 ounce) tomato sauce

3 cups clam juice

1 cup water

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 1/2 pounds shrimp — peeled and deveined

1 1/2 pounds bay scallops

18 mussels — cleaned and debearded

18 clams — cleaned and debearded

2 cans (6 ounce) lump crabmeat

1 1/2 pounds fish — your choice, cubed

 Heat olive oil in a large heavy bottomed pot over medium heat. Add onions, green pepper, garlic and parsley and cook slowly until onions are very soft, about 8 minutes.

Add white wine to the pan and bring to a fast simmer. Allow wine to reduce by 1/4.

 Add tomatoes, tomato sauce, clam juice, water and seasonings. Cover and simmer 30 minutes.

Stir in all seafood just before serving and allow to cook for 5-7 minutes. Serve with a warm, crusty bread.

 Per Serving (excluding unknown items): 298 Calories; 12g Fat (37.8% calories from fat); 32g Protein; 11g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fat.

NOTES : Cioppino can be made with any seafood. Add or subtract seafood to your personal taste; lobster chunks and crab claws are particularly good. 

Red wine may be used in place of white for a deeper flavor.

GO PACK GO!!

  
*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is availalbe at www.cookingwithclass.com

Servin’ Them Up On a Plate – Packers vs Chiefs

Before every 2015 Packers game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*.  For this week’s game – Monday, September 28th – we’re serving up SMOKED BRISKET.

(photo courtesy of epicurious.com)

SMOKED BRISKET

Serving Size : 12   

10 pounds beef brisket

15 cloves garlic — peeled

2 cups bbq rub — your favorite

Trim fat cap down to 1/4″ on brisket and make criss cross cuts into the fat cutting to the meat, but not into it. 

Pierce the meat in several locations and insert one peeled garlic clove into each hole. This is called larding and will infuse the meat with a rich, garlicky flavor.

Rub the meat all over with bbq rub and let stand if your fridge for several hours or up to overnight.

Prepare grill or smoker for indirect grilling. Soak 6 cups wood chips (I like hickory) in water for at least one hour or up to overnight.

Insert probe thermometer into meat and set temperature to 185.

Place meat in smoker and smoke until meat reaches an internal temp of between 185-190. This is the temp where connective tissue will liquefy and meat will become super-moist. When using a whole brisket with round and flat, wrap the flat in foil after a few hours of smoking to prevent it from drying out. How long you smoke depends on your taste. I generally smoke for the first 3 hours, then discontinue smoke for next several hours and then finish up by smoking for last few. Allow up to 12 hours to reach proper internal temp.

To serve Kansas City Style, cut off burnt ends and serve those with bbq sauce for dipping.

(photo courtesy of seriouseats.com)

Be sure to let us know what you think. GO PACK GO!


  

*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.com.

Servin’ them up on a Plate: Packers v. Bears — Deep Dish Pizza

Before every 2015 Packers game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*. For this week’s game, we’re serving up Chicago-Style Deep Dish Pizza.

lou malnatis

Photo courtesy of the original Lou Malnati’s Pizza, which some of you maybe be enjoying in Chicago.

Chicago-Style Deep Dish Pizza

Serving Size: 8 (1/4 of a deep dish)

1        recipe Deep Dish Butter Dough

24      ounces mozzarella cheese — thinly sliced

1        recipe Fresh Pizza Sauce

Pizza toppings: — (sausage, pepperoni, black olives, onions, mushrooms etc.)

1        cup parmesan cheese — shredded

Olive oil

Preheat oven to 475.

Divide the slices of mozzarella cheese evenly over the crusts. Spoon the sauce over the cheese.  Add any toppings you desire and sprinkle with parmesan cheese. Drizzle with a little olive oil.

Bake the pizza in preheated oven on the bottom rack for 5 minutes; move the pizza to the middle rack and bake an additional 30 minutes. Crust will be lightly browned and toppings, such as raw sausage will be cooked thru.

If baking 2 pizzas at once (not ideal) have the oven racks set 1 notch above bottom and 1 notch below top, add 15 minutes to baking time, and rotate half way thru.

Deep Dish Butter Dough

½       cup whole milk — warm, 110 degrees

1        cup water — warm, 110 degrees

2 ¼    teaspoons active dry yeast — or 1 1/2 t. instant yeast (bread machine yeast)

1        teaspoon sugar

3 ½    cups unbleached flour — all-purpose, divided

½       cup semolina flour

4        tablespoons olive oil

4        tablespoons butter — melted

1        teaspoon salt

In a large bowl, combine the milk, water, yeast and sugar; stir to combine. Let sit until the mixture is foamy; about 5 minutes.

Add 1 1/2 C. flour, the semolina, oil, butter and salt to the milk mixture, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour 1/4 C. at a time, working the dough after each addition, until all of the flour is incorporated but the dough is still slightly sticky.

Turn the dough onto a lightly floured surface and knead until smooth but still slightly tacky, 3-5 minutes.

Oil a large mixing bowl. Place the dough in the bowl and turn to coat all sides. Cover the bowl loosely with plastic wrap and set in a warm place until doubled in size; about 1 1/2 hours.

Oil the bottom and sides of 2–12″ deep dish pizza pans. Divide dough into 2 pieces. Stretch a ball of dough gently with your hands to about 1/2 the size of the pizza pan. Put the dough in the pan and stretch it with your fingers and palms until it completely covers the bottom of the pan. Pull the dough up the sides of the pan to form a pronounced border. Cover the pan with a kitchen towel and let rise for 30 minutes. Repeat with remaining dough and pan. (After dough rises again in pan, you may need to repress up the sides)

Follow instructions for filling/baking your deep dish pizza from the deep dish recipe.

Per Serving (excluding unknown items): 169 Calories; 7g Fat (34.9% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 167mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES: Use for Chicago-style Deep Dish Pizzas and Ponzerottas.

This recipe will make 2–deep dish pizzas or 6-8 Ponzerottas.

Fresh Pizza Sauce

168    ounces (6–28 oz. cans) tomatoes, canned — whole, crushed by hand and drained very well

2        tablespoons dried oregano — heaping

2        teaspoons dried basil — heaping

Salt — to taste

Drain the tomatoes very, very well in a colander for 1 hour or more. Discard juice.

Combine tomatoes, oregano, basil and salt. Mix well and use for your favorite pizza. This is enough sauce for 2 Chicago-style deep dish pizzas.

staci2012

*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.com.

Servin’ Them Up On a Plate – Packers vs Saints – Dirty Rice

Before every 2015 Packers game, we’re giving you a fun, yummy recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*. For this week’s game, Thursday, September 3rd, we’re serving up DIRTY RICE. 

Emeril's Delmonico Dirty Rice

Photo is of Emeril’s dirty rice served at his Delmonico restaurant in New Orleans, Louisiana

DIRTY RICE

Serving Size : 8

1 whole chicken — cut up

1 quart water

1/2 cup butter

2 cups converted rice

2 large onions — diced

1 large green pepper — diced

3 stalks celery — diced

6 cloves garlic — minced

1/4 cup parsley — minced

1 tablespoon creole seasoning

1 teaspoon salt

black pepper — to taste

Place chicken pieces in a large saucepan and cover with water (true Cajuns use the giblets, as well). Bring to a boil and simmer for 45 minutes – 1 hour, or until chicken is thoroughly cooked. Skim any scum that rises to the surface during the simmer time. Remove the chicken from the stock and allow chicken to cool enough to be handled, then remove chicken from bones and dice (dice giblets, too, if using). Place chicken meat back in the stock and keep warm.

Melt butter in a heavy bottomed saucepan and saute the rice until it is starting to brown. Add the onions, green pepper and celery and saute a few minutes more. Add the garlic and parsley and stir until fragrant, about 30 seconds. Add the chicken and the stock to the rice. The liquid should be about 1 inch above the rice; if needed, add more water.

Add seasonings and bring to a boil. Reduce heat and simmer, uncovered, until most of the liquid has evaporated, stirring occasionally. Cover and cook over very low heat for about 15 minutes more. Remove from heat and let stand, covered, for about 10 minutes.

When ready to serve, stir well.

Per Serving (excluding unknown items): 574 Calories; 31g Fat (49.0% calories from fat); 29g Protein; 44g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 575mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrate

NOTES : To make jambalaya, use this dirty rice recipe except for the giblets. I put whatever I want, sometimes shrimp, smoked sausage, ham, or whatever. The shrimp jambalaya is the best. Add tomatoes to make it a red jambalaya.

Can use boneless chicken or other chicken pieces and brown before adding the rice. Then use canned chicken stock in place of the homemade.
Let us know what you think. GO PACK GO!

staci2012

*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.com.

Packers vs Eagles – Servin’ Them Up On a Plate

Before every 2015 Packers game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*. During this week’s game, Saturday, August 29th, we’re serving up PHILLY CHEESESTEAKS.

PHILLY CHEESESTEAKS

phillycheesesteak01

Photo is a cheesesteak from Chubby’s Cheeseteaks in Milwaukee, so if you don’t want to cook, head on over to Chubby’s.

Serving Size : 4

4 Italian rolls

unsalted butter — for frying

1 pound rib-eye steak — shaved very thin

Cheez Whiz

Heat a large, cast iron skillet over med-high heat. Add 2-3 T. butter and swirl to melt but don’t allow to brown. Add slices of ribeye to pan. Add in only what fits in the bottom of pan, don’t overcrowd or meat will not brown. Brown on one side, turn and brown on other side. Move meat slices to side of pan and add more raw meat to cover bottom. After flipping second batch, begin to cut up first batch with the end of your spatula. When nicely shredded, transfer to a bun and top with Cheez Whiz.  Serve.

Move second batch of meat to side of pan and repeat until all meat and sandwiches are prepared. Add more butter when necessary.

Per Serving (excluding unknown items): 464 Calories; 35g Fat (68.4% calories from fat); 34g Protein; 3g Carbohydrate; 0g Dietary Fiber; 91mg Cholesterol; 1156mg Sodium. Exchanges: 4 Lean Meat; 4 Fat.

Serving Ideas : Very thinly sliced Top Round is a good substitute for ribeye.

Add in fried onions, mushrooms or peppers if you desire. You can also substitute provolone cheese for Cheez Whiz.
Let us know what you think. GO PACK GO!

staci2012

*Stacy Joers is a Caledonia resident, has a degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.us

Packers vs Steelers – Servin’ Them Up On a Plate

Before every 2015 Packers game, we’re giving you a fun recipe for your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*.  This week is another awesome game food sandwich – PITTSBURGH CHEESESTEAKS.

Pittsburgh Cheesesteak

Serving Size : 4

1 recipe sweet & sour cole slaw

1 recipe homemade french fries

4 Italian rolls — or 8 slices Italian bread

unsalted butter — for frying

1 pound rib-eye steak — shaved very thin

4 slices provolone cheese

One day prior, prepare the sweet & sour cole slaw (recipe below).

Early in the day cut, rinse, chill and pre-fry your french fries (recipe below).

When ready to serve, begin frying french fries and get enough for at least 2 sandwiches before beginning to cook steak. Keep warm in oven.

Heat a large, cast iron skillet over med-high heat. Add 2-3 T. butter and swirl to melt but don’t allow to brown. Add slices of ribeye to pan. Add in only what fits in the bottom of pan, don’t overcrowd or meat will not brown. Brown on one side, turn and brown on other side. Move meat slices to side of pan and add more raw meat to cover bottom. After flipping second batch, begin to cut up first batch with the end of your spatula. When nicely shredded, top with 1 slice of provolone and transfer to a bun. Top with a scoop of cole slaw and a handful of fries. Serve.

Move second batch of meat to side of pan and repeat until all meat and sandwiches are prepared. Add more butter when necessary.

Don’t forget to keep frying french fries so they’re always fresh for the sandwiches.

Per Serving (excluding unknown items): 464 Calories; 35g Fat (68.4% calories from fat); 34g Protein; 3g Carbohydrate; 0g Dietary Fiber; 91mg Cholesterol; 1156mg Sodium. Exchanges: 4 Lean Meat; 4 Fat.

Serving Ideas : Very thinly sliced Top Round is a good substitute for rib-eye.

Add in fried onions, mushrooms or peppers if you desire. Truly not necessary.

If you’re sandwich seems drippy and greasy-good job!! It’s perfect!!

NOTES : This is one of those recipes that requires you to be cooking while your guests begin eating. But, it’s well worth it!!

Sweet & Sour Coleslaw
Serving Size : 12

3 pounds cabbage — shredded

1 large white onion — finely diced

1 green pepper — thinly sliced

1 cup canola oil

2 cups sugar

1 cup cider vinegar

2 teaspoons celery seed

1 teaspoon salt

Layer the cabbage, onion and green pepper in a large bowl.

Place the remaining ingredients in a non-reactive saucepan and bring to a rapid boil for 1 minute. Pour over the cabbage mixture.

Let stand a minimum of 2 hours before serving. This salad is best if allowed to stand overnight. Stir well before serving. Store in the fridge in an airtight container for up to 3 weeks.

Per Serving (excluding unknown items): 328 Calories; 19g Fat (48.7% calories from fat); 2g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : I sometimes add a shredded carrot in with the cabbage. Red onion is also good in place of the white onion.

Homemade French Fries

russet potatoes

vegetable oil

salt

Scrub the potatoes well and cut into french fries. Size should be no more than 1/2″ square. Rinse very well until water runs clean.

Chill the fries before cooking. If they are nearly frozen when they first enter the oil, they will cook slower and more thoroughly. To do this, fill a bowl with water and ice and add the fries. Refrigerate for about 30 minutes. Rinse and pat dry before frying.

Fill your deep fryer with the specified amount of oil or use an electric frying pan or heat the oil on the stove and use a deep fry thermometer. Heat the oil to 325.

Line a large cookie sheet with brown paper grocery bags. Place a cooling rack over the paper.

Fry the french fries in batches in the 325 oil for about 3 minutes, until they begin to change color. Remove the fries with a wire skimmer and let them cool completely on the cooling rack for up to 4 hours.

Next, reheat the same oil to 375. Add the room temperature fries and fry in batches for 1-2 minutes or until crispy and golden. Once fries are removed from the fryer, place them back on the wire rack, salt and keep in the oven at 200 degrees while frying the rest. Enjoy!!

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Serving Ideas : Spicy fries: mix 2 teaspoons each of the following: garlic powder, black pepper, tarragon leaves and Old Bay Seasoning. Sprinkle the spice mix over the fries and serve.

NOTES : I generally do 1 potato per person, depending on the size of the potato. I do not remove the skins, just scrub them very well.

Russet potatoes are starchy potatoes so be certain to rinse them very well or they will cloud the oil and stick together when frying.

Canola oil may be used in place of vegetable oil. Canola oil with a splash of safflower oil is also a good choice

ENJOY! GO PACK GO!

staci2012
*Stacy Joers is a Caledonia resident, has a degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.us.

Packers v. New England – Serve the Patriots up on a plate

Before every Packers game this 2015 season we will give you a recipe from our favorite SE Wisconsin home cooking extraordinaire Staci Joers.   Packer fans can serve up the other team on a plate for their Packer parties or family gatherings with each recipe being a dish often served in the opponent’s part of the country.   This week Staci came up with an easy recipe that seems fancy, the Classic New England Lobster Roll.   Its a sandwich, its easy to make: perfect football food.

staci2012

Staci Joers is a Caledonia resident, has a degree in culinary arts and has taught cooking demonstration classes all over SE Wisconsin since 1992.  www.cookingwithclass.us   On September 3rd, Staci has a “Fall Harvest of Flavors” class in Caledonia which provides recipes to use up all those garden vegetables.   Details along with info on all her Milwaukee-area classes are on her website, linked above.

Classic Maine Lobster Roll

Lobster Roll

Serving Size  : 2     (Photo is from the Lobster Roll served at St. Paul Fish Market in Milwaukee — If you don’t feel like cooking, go pick a couple up at the Milwaukee Public Market)

2        hot dog buns — really, they use hot dog buns!

2        tablespoons  butter — melted

6        ounces  cooked lobster meat

mayonnaise — to taste

1/4     cup  celery — finely diced, optional

2        tablespoons  green onion — finely diced, optional

pinch  fresh Italian parsley — minced, optional

squeeze  fresh lemon juice — optional

dash  hot pepper sauce

Preheat your broiler or a non-stick saute large enough to hold the buns over medium heat. Brush the hot dog buns with melted butter and broil or grill in the pan until golden.

If you have fresh lobster (tails are the easiest to handle) bring about 2″ of water to a boil in a large pan that has a steamer insert. Place the tails (two 4-5 ounce tails will equal about 6 ounces of cooked meat) in the steamer basket and place the basket over the simmering water. Cover and steam for about 8 minutes or until cooked thru. Immediately submerge in ice water to stop the cooking.

Cut up your lobster meat and toss with just enough mayo to cover. Add celery, green onions, parsley, lemon and hot pepper sauce, if using. Scoop half of the mixture onto one bun and half onto the other and eat both while no one is looking!

Per Serving (excluding unknown items): 312 Calories; 14g Fat (41.5% calories from fat); 21g Protein; 24g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 695mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES : A classic Lobster Roll only has the lobster meat mixed with enough mayo to wet, plopped on a grilled hot dog bun. From there it varies with some places adding celery and green onions etc. I had it both ways and truly, you can’t go wrong not matter what!