Friday, May 27, 2011

Howling Wolf BBQ Giveaway

Grab those tongs and throw on your apron! Light up the grill and let's give a big hip-hip-hooray for summer! At least summer SHOULD be just around the corner. You know, in a month or so. ;)

Over here at Burp! we are really excited to get out the lawn chairs and have many weekends of grilling great food with friends. And what better way to share that excitement then with a giveaway?

We want to help you gear up for your backyard grilling by encouraging you to enter to win delicious Howling Wolf BBQ products. You’ll become the master of the grill in no time with this amazing line of sauces and dry rubs!

Chef Ken Wolfe has always had a passion for sauces, smoked foods and BBQ. Wolfe started as an apprentice in California, and then moved to France and worked there for 2 years. He came back to the US and started his own restaurant in Wyoming. It was here at Cafe Wyoming where he perfected his style of barbequing.

Wolfe left the restaurant business to focus on his sauces. Now residing in the great state of Wisconsin, Chef Ken is busy selling his goods at farmer's markets and special events around the state. Howling Wolf products are also available online and in several Wisconsin stores.

What we love about these products?
Well, where do we begin? In addition to being tasty, they're made locally (with a high percentage of local ingredients), which is a huge plus.

They contain absolutely NO High Fructose Corn Syrup. And our Gluten Free readers will be happy to know that all of the dry rubs, as well as the Cranberry-Orange BBQ sauce, are GF.

Want to try them out for yourself?
All you have to do is leave us a comment telling us about your favorite thing to put on the grill. Leave your comment before noon (12pm CST) on June 6th. One winner will be randomly selected to receive one 18 oz. bottle of the Extra Spicy Howling Wolf BBQ sauce (a nice amount of spice, but not TOO much) and a 3 oz pack of the Land and Sea Dry Rub. Please be sure to leave us your email address (if it's not in your profile or on your blog) so we can contact you if you're the winner. The winner will be announced on or after June 6th on our Facebook page!

Congratulations to Denise for being chosen as the winner of the Howling Wolf BBQ Giveaway!

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©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Monday, May 23, 2011

Crack Brownies: Until There's a Cure.

Yikes, this past weekend was busy. In fact, I couldn’t seem to stop yawning at work today. Fortunately, I also found it difficult to stop smiling.

This past weekend was the MKEfoodies Cookies for Kids’ Cancer Bake Sale. And it was a success! Thanks to the generosity of 45+ bakers and awesome volunteers, and the phenomenal donations from area businesses for our silent auction, we were able to raise over $2100 for Cookies for Kids’ Cancer.

All day long on Saturday I found myself increasingly amazed by how many people had given of their time & talents to make our event happen. There is no way that Peef and I could have pulled this thing off on our own. And there were so many kind-hearted folks from Milwaukee who helped out. Check out this slideshow for an event recap-in-pictures!

We wish that every single one of you could have been there -- to eat sweet treats with us and celebrate the victories that science is making in the area of pediatric cancer research. But, since you couldn't, we decided to bring a small piece of the event to you. Our contribution to the event was a double batch of these amazing [better than] “Crack Brownies”.
Photo Credit: Jessica Merchant of
Imagine a pan of rich fudgey brownies, sprinkled with peanuts and chopped Reese’s peanut butter cups, and then topped with a layer of peanut butter fudge rice krispie treats… yeah, they’re seriously addicting. Until there's a cure for pediatric cancer, I'm glad there are goodies like this to support the cause!

Would you like to make a difference? Consider making a donation to Cookies for Kids' Cancer!

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©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Friday, May 13, 2011

Breakfast for Dinner: Green Chilaquiles with Eggs

I've never been a big fan of the "breakfast for dinner" concept.  I know that other people get a huge kick out of eating a big plate of pancakes at 6pm.  But, not me.  I prefer my pancakes at 10 a.m., accompanied by a glass of orange juice and a strong cup of coffee.

But, I’m not completely unreasonable.  In fact, there are certain “breakfast-like” foods that I can be persuaded to eat in the afternoon and evening.

I can be coaxed, for example, into hauling out my trusty blue pyrex pie plate to whip up a quick and delicious vegetable quiche for dinner every now and again (that's quite a bit like eggs & toast, isn't it?).  And I've also been known to get a craving for latkes (probably close enough to pancakes) in the late afternoon on certain occasions.

And then there are chilaquiles... ah, how I love my chilaquiles.

Interestingly, chilaquiles claim to fame is often their magical ability to ease the symptoms of a hangover.  As the story goes, the eggs, which contain good quality protein, supposedly help restore the body’s strength.   And the spicy chiles in the sauce apparently possess a natural pain reliever, providing relief from the tell-tale headache left behind after an evening of excess.

But, I don’t need to have a hang-over to crave this dish. In fact, I will gladly scarf down a bowl of chilaquiles for breakfast, lunch, or dinner without hesitation.
Give me a bag of slightly dry corn tortillas… or a half-eaten bag of nice, thick-cut corn chips…  Then show me the rich stores of homemade roasted tomatillo sauce that I have languishing in the freezer downstairs… and I’m yours.

Chilaquiles are one of the easiest (and most delicious) dishes known to man.  The word chilaquiles is derived from a Nahuatl word meaning "in a salsa of chiles.” And the concept is really that simple.

They don’t require a recipe at all if you have a bit of salsa, tomatillo sauce, or mole on hand. Just heat 1 teaspoon vegetable oil in a skillet over medium heat. When hot add a cup or two of the sauce and cook for a minute or two, giving it a good stir.  When the sauce is heated, add a few handfuls of tortilla chips and toss to coat. Serve over refried beans or top with a fried egg or a bit of leftover pulled chicken. A garnish of cilantro, sour cream, and/or cotija cheese is also nice.
So, pull that tomatillo sauce out of the freezer and enjoy these chilaquiles -- for breakfast, brunch, OR dinner.

Quick Roasted Tomatillo Sauce

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©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Thursday, May 5, 2011

Cinco de Mayo: Celebrate with Enchiladas

Cinco de Mayo... it's not Mexican Independence Day (which is September 16).  In fact, it's actually the celebration of an underdog victory against the French at the Battle of Puebla.

Did you know that the holiday isn't even celebrated widely in Mexico?

Nonetheless, we do love a good excuse to celebrate with food.  And so we're hauling out our bottle of tequila and getting ready for a celebration of sorts.   Think of it as a tribute to all the great cuisines of Mexico -- and the cultures and influences that have changed our way of eating here in the U.S. forever.

It seems fitting to offer up a variety of Burp! fare for this event.  So, since enchiladas originated in Mexico, we thought we'd share a round-up of our favorites.  Maybe they'll serve as inspiration for you as you contemplate your own Cinco de Mayo celebration.

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©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.