Articles from pete

  1. Bacon & Corn Relish

    It won’t be long before another corn season is behind us, here in Wisconsin. Then we will have to rely on frozen corn or corn that was picked thousands of miles away and shipped to us. I won’t even mention the canned stuff. The frozen stuff isn’t bad, in fact it often is a better choice than the “fresh” stuff in winter. At least the frozen stuff is picked at its peak of ripeness and processed within days of picking. The ears of corn you see at stores, in winter, were shipped thousands of...
  2. Bacon Waffles

    So, I’ve been left to fend for myself this weekend. My daughter headed down to Grandma’s to spend a little time with her and my wife went down to Chicago, picked up a friend, and headed over to Michigan to see an old friend. That leaves me, the dog, the cats and the fish. The goal was to get a bunch of yard work done, but the weather has not cooperated with those plans. I was able to get the much needed mowing done, between raindrops and even got some of the flowerbed weeded, but when I went...
  3. Baking Bread-Making a Classic Batard

    Awhile ago I had promised myself to do more baking to regain some of those skills I lost due to not using them much over the last many years. While I have done more baking since I started this blog, I haven’t done nearly the amount I want, so I’ve made that promise to myself again and hopefully will stick with it.

    The bread I baked the other day is the first loaf I’ve baked in quite some time, and I realized just how rusty those skills become without use. Don’t get me wrong, it turned out...
  4. Barbecued Ribs

    It has been awhile since I last posted about ribs.  Well, it’s high time I posted again about them as you can never have too many rib, rub, or barbecue sauce recipes as far as I’m concerned. Besides, it gives me a chance to play with my smoker yet again. Man, I love that thing! While have gotten quite adept at barbecuing on my Weber kettle grill, life has become so much easier with my smoker. Now, instead of having to babysit my barbecue all day, I can load it up and let it go, checking it...
  5. Barbecued Ribs with Bourbon BBQ Sauce

    For many of my friends, Labor Day weekend signals the end of summer, and with that, the end of many summery past times. For some of them that means closing up the cabin, winterizing the boat, emptying the pool, and for some that even means contemplating the end of BBQ’ing for the season. Me, I’m just getting started. While I grill throughout the summer, I look forward to cooler temperatures, when I can enjoy sitting outside, tending a slow fire, without having to worry about passing out from...
  6. Beef & Guinness Stew

    I love stews and usually make them often during the cold, winter months, but I’ve been slacking in that department this year, it seems. There’s just something so comforting about a big pot of stew cooking away on the stove top when the wind is howling, the snow is blowing and the temperatures plummet. While I like all types of stews, I have to admit that I am partial to simple beef stews chock full of hunks of meat, carrots, onions, potatoes and other root vegetables.

    Like so many of the...
  7. Beef and Mushroom Skewers with Onion Balsamic Glaze

    I came to a conclusion this weekend. I am terrible at keeping friends. It’s not that I am a mean or vile person. I am very personable and make friends quite easily, but I am terrible at keeping long term friendships alive. I have moved around alot in my life, both somewhat as a kid and more so as an adult and I have come to the realization that I tend to close out chapters of my life, when I move, to the point of letting old friendships fade away. You psychologist types out there would...
  8. Beet & Spinach Salad

    Last Saturday while shopping at the Fond du Lac farmer’s market I came across the first beets of the season. Well, at least the first beets to arrive at the market. Excitedly, I grabbed up a couple of bunches, just thinking of all the possibilities. Life interjected and we got busy with visiting friends, work, and the daily grind. I forgot all about them. This evening as I was driving home from work, in 90 degree weather, with no AC (I know you probably don’t care, but I thought I’d share my...
  9. Beet Sauerkraut

    But I’m back, and back with a new fermentation recipe. If you’ve been reading my recipes for awhile you’ll know that I love sauerkraut, pickles and all sorts of fermented foods, and thanks to Cheftalk, not long ago I received a fermentation crock, which I have been keeping full.  You can find my review for that crock at  Harsch Gairtopf Fermenting Crock Pot 10 Liter Me7420​ 

    With my most recent batch of sauerkraut I wanted to try something a little different. In my mind, I have always...
  10. Blackberry Peach Cobbler

    A few weeks ago I made my first trip to the Little Farmer, one of my favorite places here in Wisconsin, and they start their season the beginning of August with early season apples and peaches that they get from a farmer over in Michigan. The peaches were superb and I had to pick up a bunch, both for eating and for cooking. I really like this year’s crop, sweet and super juicy, yet they seem to have a nice tart kick to them, even when fully ripe.

    Normally, if I am going to pair peaches with...
  11. Bourbon Barrel Chili

    I was reminded recently that there can be disadvantages to being a chef. I belong to one of our local Kiwanis groups. The other week, another Kiwanis group, in a town a few miles away, decided to hold a Chili cook-off and invited a number of other Kiwanis groups from around the area. I was asked to represent our group in the cook-off as I was a chef, and should have no problem winning it. Needless to say, I didn’t win, or even come in second. My problem; I am a chef at heart, and I over...
  12. Bourbon Mustard Marinated Pork Chops

    I hate coming back to work after a fun holiday weekend. Work seems like such a let down after enjoying that time with family and friends but, unfortunately, this blog isn’t making me rich so for now I need to continue with my day job. One of the things I do enjoy about my job though is the drive to work. I have a 45 minute commute to work each day. Some people think that that is too long of a drive and it must bore me to death. It’s quite the opposite in fact. I love the drive. In the...
  13. Bourbon Peach Slush

    If I haven't already stated if before, I am a huge bourbon fan.  It is, by far, my favorite liquor and at any time you can find, at least 4 or more different bourbons in my home bar.  That being said, I don't tend to drink much bourbon in the summer.  I find it to be too heavy and it often lends itself to flavors more associated with Fall and Winter.  That's not to say I don't enjoy the occasional glass of straight bourbon while sitting on the deck, enjoying the sunset, or one of the many...
  14. Brussels Sprouts with Pecans and Dried Cranberries

    It seems to be a universal truth that kids hate brussels sprouts and who can blame them, especially if they were all served like my parents served them; cooked to death then drizzled with vinegar. It’s no wonder that many of us ever outgrow that hatred. That’s too bad because brussels sprouts can be a wonderful vegetable. Sure, overcooked they can be mushy, slimy and sulfurous, but when cooked properly they have a wonderful earthy quality about them and just a hint of a sharp bite that makes...
  15. Building a Gingerbread House-A Family Affair

    One of my favorite pastimes during this season is making Gingerbread houses. I have made all kinds of Gingerbread houses from the very large and ornate to the small and simple; I love making them all. I have created a number of large “centerpiece” houses for various functions and benefits, my favorite being the large church I created as the centerpiece for the gift table at my own wedding. It was over 2 feet long and the steeple stood almost that high. With large, candy “stained glass...
Loading...