Appetizer Episode

(Dean Parent-Hahn’s Recipe Lab)

Savory Pork Stuffed Mushrooms

Serves 4 people

12 large button mushrooms

1 pound ground pork

1 cup shredded parmesan cheese

1/2 cup goat cheese

1 tsp black pepper

1 tsp kosher salt

1 tsp dried thyme

4 teeth garlic

1 tsp. olive oil

1 medium white onion (fine dice)

1/2 cup Panko (Japanese bread crumbs)

1/2 tsp red pepper flakes (optional)

Technique: Mince the onion and garlic and sauté in the olive oil until soft. Add pork and brown lightly. Set aside and let cool. Combine with remaining ingredients and blend well. Pull the stems out of mushrooms and stuff as much of the filling into the caps as possible. Grill over medium heat with indirect heat.

Tataki

(Sliced, seared beef)

1 pound beef top sirloin (cut 2 inches thick)

Kosher salt to taste

1 tsp olive oil

Marinade

1 cup rice vinegar

1/4 cup soy sauce

1 Tbs. sugar

1 white onion (fine dice)

3 teeth garlic (fine mince)

Salad

1 English cucumber

1 bunch cilantro

2 Tbs. fine diced ginger

Juice of 1 lemon

Kosher salt to taste

Technique: Coat the beef in the olive oil and salt. Sear on all sides until rare to medium rare. Take off the grill and put meat in marinade. Let it sit for up to 24 hours. Slice as thin as you can and lay strips out. Assemble salad and toss with lemon juice and salt. Put a quantity of salad on each beef slice and roll up. Pin with a toothpick. Reduce marinade to a syrup. Serve with the reduced marinade.

Tsukune Yakitori

(Grilled chicken)

1 pound boneless/skinless chicken thigh

2 eggs

2 tsp. all purpose flour

2 tsp cornstarch

6 Tbs. Panko (Japanese bread crumbs)

1 inch piece of fresh ginger

Yakitori Sauce

4 Tbs. Sake

5 Tbs. soy sauce

1 Tbs. Mirin

1 Tbs. powdered sugar

1 tsp cornstarch

Technique: Mince chicken until really fine. Combine with eggs, flour, cornstarch, panko, and minced ginger. Bring a pot of water to a boil and drop the chicken balls in. Cook for approx. 8 minutes or until the balls float to the top and have all changed color. Thread 3 or 4 balls onto a skewer. Grill until nicely browned. Combine all the ingredients for the sauce in a small saucepan and bring to a boil. Allow to reduce by half. Serve with chicken skewers.

“Cajun Exposure”

(Dean Parent-Hahn’s Recipe Kitchen)

Cajun Ribs

1 rack baby back ribs

Rub

2 Tbs. celery salt

2 Tbs. brown sugar

2 Tbs. white pepper

2 Tbs. Black pepper

1 Tbs. garlic powder

1 1/2 tsp. cayenne pepper

1 1/2 tsp. dried thyme

1 tsp. dried sage

Technique: Combine all ingredients, and rub ribs. Allow to marinate for at least four hours.

Mop

1 1/2 cup cider vinegar

1 Tbs. Worcestershire sauce

BBQ Sauce

3 Tbs. butter

1/4 cup minced onion

1 cup cider vinegar

1 cup tomato sauce

1/4 cup Worcestershire sauce

2 tsp. brown sugar

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. cayenne pepper (or more to taste)

Technique: Melt butter; add onions and sauté until soft. Add remaining ingredients and simmer for 20 minutes.

Southern Buttermilk-Sweet Potato Biscuits

8 oz cooked sweet potatoes (peeled and chilled)

1/3 cup buttermilk

1 cup All-purpose flour

1 1/2 tsp baking powder

1 tsp sugar

1 tsp chili powder

1/2 tsp kosher salt

1/4 tsp baking soda

1 Tbs. Lard, well chilled (don’t wimp out and use shortening or butter!)

Technique: Preheat oven to 450 degrees. Puree the sweet potato with the buttermilk in a food processor or blender.  Sift the dry ingredients together in a bowl. With a pastry blade or two forks, cut in the lard and blend until you get an even texture of a coarse crumble. Fold in sweet potato and buttermilk mixture and knead lightly. Roll out and cut out 2 inch biscuits. Bake on greased baking tray for about 14 minutes. Halfway through the baking process, turn the baking sheet. Serve hot with butter and honey.

Side Dishes

Basmati rice, and red beans.

“pot-Licker” Greens (sautéed collard greens with bacon and onion)

“Late Summer Nights Episode”

(Dean Parent-Hahn’s Recipe Lab)

Pork Chops with Cherry & Rosemary Barbecue Sauce

For the Marinade-

2 Tbs. brown sugar

2 Tbs. extra-virgin olive oil

1/4 cup freshly squeezed orange juice (about 1 orange)

1 tsp. chili powder

1 tsp Allspice

1 tsp. cumin

4 boneless pork loin chops (1.5 inches thick)

Technique: Combine all ingredients in a mixing bowl and mix well. Allow chops to marinate.

Cherry-Rosemary Barbecue Sauce

Makes about 3 cups

1 medium onion

1 Tbs. Fresh rosemary (fine mince)

3 garlic teeth (fine mince)

1 Tbs. chili powder

2 cups canned crushed tomatoes

1/2 cup freshly squeezed orange juice (about 2 oranges)

1/2 cup ketchup

1/4 cup light brown sugar

1 cup frozen sweet cherries

Technique: Blend all ingredients in a food processor and pulse until smooth. Adjust seasoning and hold at room temperature.

Balsamic & Garlic Grilled Vegetables

Marinade

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tsp. fine minced fresh garlic

1 tsp. cane sugar

1/2 tsp. dried basil

Salt and pepper to taste

1 bunch asparagus spears

2 zucchini

1 yellow squash

1 red onion

1 red bell pepper

Technique: Blend marinade ingredients together. Slice vegetables in uniform sizes for grilling and allow to marinate for a minimum of two hours. Grill until slightly soft, with nice grill markings.

Grill-Ready Garlic Bread

1 baguette (sliced down the middle)

10 teeth minced fresh garlic

1/2 stick butter

1/4 cup extra virgin olive oil

Kosher salt and pepper to taste

Technique: In a small sauce pan. Combine oil, butter, and garlic, and sauté until melted. Salt and pepper and apply to bread. Wrap entire loaf in foil and grill.

(Dean Parent-Hahn’s Recipe Lab)

Spanish Stuffed Chicken Episode

Chicken preparation

Serves 4

4 chicken breasts (you may also use thighs) Bone-in, skin-on

6 oz Spanish Chorizo

6 oz Manchego cheese (or other hard sheep or goat cheese)

1 large egg

1 Tbs. flour

4 scallions (very fine mince)

4 teeth garlic

Salt and pepper to taste

Extra virgin Olive oil

Paprika-Butter Sauce

4 Tbs. Unsalted butter

1 Tbs. good Spanish paprika

2 teeth of garlic (very fine mince)

1 tsp. Brown sugar

1/4 tsp Cayenne pepper (optional)

Kosher salt to taste

Technique: Wash chicken parts and pat dry with a towel. Combine all other ingredients and mix into a paste. Take one quarter of mixture and stuff under skin of each piece of chicken. Replace chicken skin and coat chicken pieces with olive oil. Grill bone side down for majority of grill time.

Spanish Mixed Grill

1/3 cup extra virgin olive oil

Juice of 1 lemon

3 teeth garlic (fine mince)

2 Tbs. Fresh Basil

2 lbs. red potatoes (sliced 1/4 inch thick)

6 oz green beans (trimmed)

6 oz carrots (sliced lengthwise)

1 red or yellow bell pepper

1 zucchini (cut into strips)

1 yellow squash (cut into strips)

1/3 cup olives (green or black)

Technique: Combine the first four ingredients and mix well. Add the potatoes and allow to sit for 30 minutes. Grill potatoes until half done. Add remaining vegetables to marinade and then onto the grill. Arrange platter with grilled vegetables and toss with olives. Serve with dipping sauce below.

Vegetable Aioli

4 teeth garlic

1 egg

3/4 cup extra virgin olive oil

Juice of 1/2 lemon

Salt and pepper to taste

Technique: In a food processor, mince garlic and add the egg. Blend until you get a nice paste. Slowly pour in 1/4 cup of olive oil while motor is running. Stop mixer, add lemon juice and re-start motor. When running, drizzle in remaining olive oil until smooth and thick. Season with salt and pepper.

These are delicious Wisconsin Cheeses…

Bringing everyday value to your families table!

Jalapeño Pepper-$3.99 #

Co-Jack Cheese-$2.99 #

Mild Cheddar-$2.99 #

Monterey Jack-$2.99 #

White Cheddar-$2.99 #

Provolone-$3.99 #