in response to the Iranian breakfast.... wtf?
and this is a real ez one I use when I want something to SNACK on... buy some deviled ham (rly small frickin can) a brick of cream cheese, and some crackers... ham and cheese in bowl, mix.... put on crackers and eat,,, add less/more cream cheese for surprise, less/more ham flavour..
Since the only regional food for Wisconsin that I can think of is bratwurst, I will post an excellent recipe for cooking:
You'll have two or three things going on - simmering, grilling; and if you're cooking for a crowd or simply as a flavor addition, holding. To cook 10 brats, you'll need:
10 brats
2-12 ounce bottles or cans of beer
1 large onions
Kettle grill (Weber is the standard)
charcoal briquettes (about 30) Purists use lump charcoal.
10 brat buns
Condiments (ketchup, brown mustard (yellow mustard is an abomination - don't use it), chopped onion)
My Holding Sauce (optional, see recipe below)
Mound 20-25 charcoal briquettes in a pyramid. Start the charcoal. I use an electric starter, avoiding the use of hydrocarbons such as are found in charcoal lighter fluid. When the coals are partially white, spread in a single layer.
Allow the charcoal to burn until coals are covered with white-ash glowing embers (about 20-30 minutes) On a kettle grill, the heat is just right when you can hold your hand palm-down, 2 inches above the grate, for 4-5 seconds. If you can still see a red glow, it's too early to start cooking.
As you wait for the charcoal to get ready, put 2 beers in a pot. Throw in a chopped onion and the brats. If you need more liquid to cover the brats, add water. Bring the beer to a simmer (Don't let it boil - ever! When steam begins to rise from the top of the liquid, it's just right. Boiling will cause the brats to burst). Simmer the brats for 20 minutes. Throw out the beer/onion mixture.
When coals are ready, place brats on the grill 7-9 inches above the coals.
Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them. Cover grill between turns.
Flare-ups can quickly ruin your brats, turning them a hellish shade of black. Flare-ups can be avoided with proper technique. Treat the brats with care. Don't puncture them or squeeze them too hard. If you see a flare-up developing, quickly move brats away from the flames if you can, immediately close grill cover and close vents for a minute or so. Some folks control flare-ups with a spray bottle of water. I find that a spray bottle is unnecessary, if you are prepared to move quickly and use proper technique. Proper equipment helps as well. Use a Weber kettle charcoal grill. The vents can be adjusted to provide the optimum fire for cooking brats.
In Wisconsin, nearly everyone drinks beer while grilling brats.
My Holding Sauce For Brats
For 10 brats:
2-14.5 ounce cans stewed tomatoes
2 bottles or cans beer
1 large onion, chopped
1 green pepper, chopped
1 tablespoon brown sugar
Mix ingredients and bring to a simmer. Hold grilled brats in sauce until ready to eat. Do not let sauce boil.
Try dressing your brat with this sauce instead of ketchup. Add a bit of brown mustard, if you wish.
Cock-A-Leekie soup FOR REALZ
Ingredients:
3lb boiling chicken (giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)
Method:
Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hors, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.
Apple Butterscotch Pie
Ingredients:
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ? cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt
Method:
You can use a ready-prepared pastry flan case or make your own (see the Flan Case recipe page). Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.
Dundee Lamp Chops
Ingredients:
Four leg of lamb chops
2.5 fluid ounces (75ml or five tablespoons) vinegar
Half teaspoon ground ginger
4 tablespoons marmalade - from Keiller's of Dundee to be authentic!
4 slices orange for garnish
2 ounces (60g or half stick) butter
2? fluid ounces (75ml) water
Half teaspoon paprika
Salt and pepper
Method:
You will need a frying pan with a heavy base and a close-fitting lid. First, brown the chops in the butter. Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar. Place a generous tablespoon of marmalade on the top of each chop. Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a little extra water.
Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.