Wisconsin Classics Revisited: Grilled Chicken Taco Salad and Stuffed Burgers
When it comes to cooking, I really love a good challenge -- which is probably what makes me so fond of recipe development.
I love the tasting and tweaking. I love trying new techniques to get different results. And I love searching for just the right balance of flavors and ingredients.
A favorite pet project of mine is recreating favorite dishes we've eaten at restaurants -- or thinking of creative ways to revamp recipes that didn't quite make the flavor cut (there's always a way to save a good concept, after all... you just need to bring a new eye to it).
So, this latest project -- creating recipes inspired by things we've eaten in Wisconsin -- was an incredible amount of fun. Not only did we get to think back to all sorts of fun places we've been in our home state, but we got to create delicious food to go along with it.
Head over to Eat Wisconsin Cheese, and you'll find a deliciously fresh grilled chicken taco salad, embellished with creamy chipotle dressing and crisp, warm seared White Cheddar Cheese Curds.
The curds have all the flavor of their battered, fried brethren; but, they're quick and easy to prepare, and they taste delicious when accompanied by the auspiciously fresh crunch of romaine lettuce, red peppers and the sweet kick of red onion.
Of course, if you're not in the mood for salad, we've got a solution for that too.
How about a take on the classic cheeseburger for your next backyard barbeque? Our version pays homage to Mineral Point's Brewery Creek Inn "Stuffed Burger." Jam-packed with Blue Cheese and smoked bacon, and served with melted Colby Cheese, caramelized onions, and barbeque sauce, this delicious creation is a force to be reckoned with.