Posts Tagged ‘Wisconsin cheese’

Col. Henry Hasting Sibley sandwich

September 1, 2010

Col. Henry Hastings Sibley was a hard-charging man born before the Civil War, and a man destined to deal with the hardships of life in the Midwest.

In 1862, Sibley was appointed colonel of Minnesota’s state militia and was directed to the upper Minnesota River to protect exposed settlements from the Sioux. His militia were involved in many American Indian engagements last of which was The Battle of Wood Lake in 1862, which ended Indian uprisings in Minnesota.

To honor such a man – and at the request of great friend and fellow Civil War enthusiast – I came up with this sandwich. As a state legislator, the first governor of Minnesota and a man educated in Wisconsin, he certainly would have enjoyed the western influence brought forth in creating this sandwich.

Col. Henry Hasting Sibley Sandwich

1 wheat flour tortilla
1 ounce garlic cumin mayo (see recipe)
4 ounce thinly sliced lean roast beef
2 ounce pico de gallo or fresh salsa (drained)
1/4 cup flame roasted corn
1 ounce shredded cabbage
1 ounce grated or shredded Wisconsin Queso Fresco

Place flour tortilla on work space and spread on cumin mayo, then to the lower portion of the tortilla arrange the roast beef and top with pico de gallo, corn, cabbage, and finish with queso fresco.

Tuck in the sides of the tortilla and begin rolling from the bottom to the top finishing with the end of the tortilla on the bottom.

To enhance the flavor of the sandwich finish off on a panini or an electric indoor grill and cut on the bias. Serve with some fresh jalapeno potato chips on the side for a nice kick.

Garlic cumin mayo

1/2 cup mayo
1/4 teaspoon minced garlic
1 1/2 teaspoon ground cumin

Mix all three ingredients together. Refrigerate leftover.

The Great Big Cheese Cookbook

August 5, 2010

As a newly appointed Chef Ambassador to the Wisconsin Milk Marketing Board I’ve been working overtime incorporating a variety of Wisconsin cheeses into my menus. It’s been great to have this collection at my fingertips to go through and see what has already been created utilizing the wonderful flavors and varieties of Wisconsin Cheese.

This inspired collection of recipes are every bit as good as their pictures and descriptions. I’ve made several recipes, most notably the Chocolate Moussecarpone Tarts which were well received at our last Catering function. The simply addition of rich creamy mascarpone cheese to melt chocolate gave a velvety richness to the tart as well as a beautiful presentation platform atop the chocolate tart shell. That’s just one of over 300 classic and modern recipes presented within the cookbook from celebrated chefs across the country. Classics such as fondue, or Wisconsin Cheese Straws blend well with Steak and Gorgonzola Thyme Crust followed up with Wisconsin Cheddar Peach Shortcakes.

Cooking with cheese comes easy if you follow the opening pages of the cookbook. It walks you through choosing, handling, storing, freezing and cutting and trimming the cheese. You are also given a “Perfect Pairing” guide at the end to help with pairing cheese with suggested wines and beer. There is even a Cheese substitutions guide to assist if you are in a bind. If you don’t have Brick then try Havarti or Muenster and if your Pasta dish is lacking in Parmesan then try grating on some Asiago.

Where cheese comes from truly matters, and unless you have quality milk you can’t produce quality cheese. No matter how happy the cows are in California; the difference is that Wisconsin has Happy Cows AND Happy Customers.