1.BC and Al’s Wisconsin Bluegill Chowder Now I know everyone can’t get out in the below zero weather at 5:30 a.m. on Sunday mornings before the game. But, for us die-hards, there is no substitute for setting up the shack and jigging for our Packer meal. Feel free to substitute any whitefish, but seriously, if you can hit the ice and bring ‘em in fresh, it’s the proper way to do it. Ingredients: 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 2 tablespoons unsalted butter 2 medium onions (14 ounces), cut into 3/4-inch dice 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon) 2 dried bay leaves 2 pounds Baby Reds 5 cups Chicken Stock Salt and freshly ground black pepper 3 pounds fresh bluegill. Always best if caught ice fishing that morning. 1 1/2 cups heavy cream (or up to 2 cups if desired) If you want to garnish the chowder use two tablespoons minced fresh chives. Preparation: Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about eight minutes, until the onions and softened but not browned. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season heavily with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for five minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; DON'T let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes. 2. Jambalaya Packer Man Style We love to hit the Jambalaya from time to time. Cooking jambalaya is an art, a past time and a big hit on game day. Remember, Jambalaya is best cooked in a CAST IRON pot. If you are really a die-hard get outside in the snow and cook it over a birch wood fire. It’s very good and easy inside, but the wood fire puts it over the top. This recipe is for a small 10 quart pot which will feed eight of your buddies. You can double or triple it for bigger sizes. Jambalaya Ingredients: 4 - Big yellow onions chopped fine 8 - Cups water. 4 - Cups rice 3 - Banana peppers - chopped 3 - Crushed garlic cloves 2 - Bundles green onions. - chopped 2 - Pounds of hot pork sausage links - chopped 10 - Whole Pork-Chops 2 - Rings of Kielbasa Salt, pepper, red pepper, onion powder, and anything else you want to throw in there. Jambalaya cooking instructions: Brown your sausage and chops and put them on the side. Cook down your yellow onions and garlic constantly stirring (add a little water if necessary so it doesn’t get dry in the bottom of the pot). Don’t burn them or the whole recipe is screwed. Once you’ve sautéed this mix and reduced it, then add your meat and water (add enough water to cover everything). Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once (you only want to bring the bottom to the top). Leave over low heat until your water is all out and the rice is tender. Success you have Jambalaya. It’s all about having huge and hearty chunks of meat Packer fans. No sincere Packer fan is going to dice everything up. This is all about being big and bad – just like the Pack. 3. Wisconsin Brats – The right way. If there is one thing I can’t stand it’s an amateur who doesn’t know how to cook Bratwurst. There is nothing more sacrilegious than taking your Brats out the package and tossing them straight on the grill. It’s just plain embarrassing. Here is how a Packer fan does it. Ingredients: 10 Brats (hit your local meat market) 2-12 ounce bottles or cans of beer (preferably a Wisconsin brew) 2 Large onions Weber Grill Charcoal briquettes (about 30) or lump charcoal 10 Brat buns Condiments (Mustard Brown or yellow, chopped onion) Directions:There are three steps to this method - simmering, grilling, and holding. Mound the charcoal briquettes in a pyramid (stack ‘em up nice and neat). Start the charcoal. I use an electric starter, avoiding the use of fluid. When the coals are partially white, spread in a single layer. Allow the charcoal to burn until coals are covered with white-ash glowing embers (about 20-30 minutes). If you aren’t patient with the charcoal you will regret it. On a kettle grill, the heat is just right when you can hold your hand palm-down, 2 inches above the grate, for 4-5 seconds. If you can still see a red glow, it’s too early to start cooking. As you wait for the charcoal to get ready, put two beers in a pot. Throw in a chopped onion and the brats. If you need more liquid to cover the brats, add water. Bring the beer to a simmer (Don’t let it boil - ever! When steam begins to rise from the top of the liquid, it’s just right. Boiling will cause the brats to burst. Simmer the brats for 20 minutes. Throw out the beer/onion mixture. When coals are ready, place the brats on the grill 7-9 inches above the coals. Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them. Cover grill between turns. Some of us like the brats burnt as hell, don’t be afraid to put some black on them if that’s your style. Treat the brats with care. Don’t puncture them or squeeze them too hard. If you see a flare-up developing, quickly move brats away from the flames if you can, immediately close grill cover and close vents for a minute or so. Some folks control flare-ups with a spray bottle of water. I find that a spray bottle is unnecessary, if you are prepared to move quickly and use proper technique. Proper equipment helps as well. Use a Weber kettle charcoal grill. The vents can be adjusted to provide the optimum fire for cooking brats. Serve brats on brat buns, dressed with a bit of the sauce and your favorite condiments. Accompany with classic Wisconsin side dishes. For a crowd, you can double or triple the recipe easily. In Wisconsin, nearly everyone drinks beer while grilling brats. It is part of the process so just do it. 4. Venison Back Straps Now I’ll be honest here. I totally reserve this one for preparation on the ice. There is no better meal to eat on a frozen lake than this one. Although you can make it at home, I strongly recommend using this one outside, on the frozen water, while listening to Larry call the game. Ten below zero—that’s nothing baby. Ingredients: 2- Strips of Bacon 1 - Tenderloin from an adult deer, approaching two pounds. Steak Seasoning Salt and pepper Butter – a lot of it. Knife Cast Iron Skillet Directions: It doesn’t get much easier. Trim any muscle lining from the tenderloin. Cut the tenderloin into medallions. Then, season liberally with a steak seasoning and salt and pepper. Cover the whole thing with your cut up bacon and then fire up your portable cook stove. Throw gobs of butter into your well seasoned iron skillet. Toss in the Venison and let it simmer. This is a no fork recipe. It is also ultra manly if eaten straight out of the skillet with your hunting knife. Oh yeah. Notes: This part of the deer is also known as “back strap”. For this recipe, it helps if someone in the family hunts. Just remember when field dressing the deer to remove the two back straps before sending the remainder to the processor. 5.Wings Ingredients: 1 - Family pack of chicken wings (18 2 - Vidalia onion or yellow onion 1 - 16oz. Bottle of Buttermilk or regular milk (Buttermilk is better) 1 - Bag of Seasoned Chicken Breading (Normal flour will work if needed.) 2 - Aluminum Trays Vegetable Cooking Oil Italian dressing Directions: Rinse chicken wings and season with favorite ingredients (don’t use salt if using a seasoned breading). Peel and cut both onions into rings. Mix chicken and one onion together in bowl. Then, place the other onion in a separate zip lock bag. After seasoning, evenly place chicken and onions into Zip-Lock bags, before sealing bags sprinkle Italian Dressing on chicken. Place chicken in refrigerator overnight. Heat the vegetable oil in the deep fryer. While oil is heating up, pour buttermilk into separate tray and pour the chicken breading into the other tray. Empty the first bag of chicken into buttermilk tray, coat chicken and onions with buttermilk then transfer to the chicken breading tray. Coat chicken evenly with breading and transfer to cooking oil. Then, repeat with the second bag of chicken. Once the oil is hot, put the separate onion into the oil. Now, let it cook for about 2 min. Then add the breaded chicken. Cook chicken until golden brown and drain excess grease. This should take about fifteen minutes. (This one will whoop your Grandma’s ass) Final Thoughts Well, there you have it, the top five Packer game day recipes. I hope you get some mileage and some pounds of these. Don’t be a douche and make your wife do it either. Put on your man face and do it yourself—Packer style. Columnist Alex Tallitsch writes for The Packers Lounge, a blog on the net dedicated to the Green and Gold. Thank you PackOne !!! From Go Pack 85: Norwegian Meatballs Yah hey, volk of Norwegian descent are found in the Stoughton area and other spots in Wisconsin. Church supper menus in the Norwegian areas typically include lefse, meatballs, lutefisk and other Norwegian delights. 1½ pounds ground beef 1/4 pound pork sausage 1/2 cup minced onion 3 eggs 1/4 cup milk 1/2 cup dried breadcrumbs 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon nutmeg oil for frying flour for dredging 1 can (10 ¾ ounces) cream of mushroom soup 1 cup beef broth Mix meat, onion, eggs, milk, breadcrumbs and seasonings. Let stand 15 minutes. Form into plum-sized balls. Heat oil in heavy skillet until light haze forms over surface. Roll meatballs lightly in flour; shaking off excess. Fry meatballs in batches, turning occasionally, until browned (do not crowd pan). Drain each batch on paper towels and place in baking dish. Heat oven to 350 degrees. Discard oil in skillet; stir in mushroom soup and beef broth, scraping bottom of pan to remove brown bits. Bring to simmer; pour over meatballs. Bake 1 hour, stirring occasionally. Sauce will thicken as it cooks. Creamy Brick Spread Brick cheese is a Wisconsin original. Brick is named for its shape and also because cheesemakers originally used bricks to press the moisture from the cheese. Surface-ripened Bricks resemble Germany's Bier Kase (Beer Cheese). Wisconsin leads the nation in the production of Brick and surface-ripened Brick. The bacteria, known as smear, that cheesemakers apply to surface-ripened cheese develops the full, earthy flavor of the cheese. Young Brick is mild and creamy. Well-aged Brick is dense and pungent - some call it "stinky cheese". 8 oz. Wisconsin Brick cheese, shredded 8 oz. Cream cheese 1 tablespoon chopped fresh chives 2 tablespoons minced fresh onion 1/2 teaspoon hot pepper sauce Bread or crackers (rye or pumpernickel is great with this) Combine ingredients; blend until smooth. Spread on bread or crisp cracker. Makes 1-1/2 cups spread French Fried Cheese It's excessive, eh? Still, we eat it often, and it's good, especially when you're drinking beer. Then there's the dipping sauce. The least excessive is a marinara sauce, next least excessive is ketchup, but it's often dipped in ranch dressing or something equally rich. Wisconsin Cheddar, Brick or Colby cheese, cut into 1/2-inch cubes or 1/2-inch by 3-inch logs 2 eggs, beaten Seasoned dry bread crumbs or flour (buy seasoned, or better yet, season the way you like it) Vegetable oil Dip each cheese cube in egg. Coat with crumbs; repeat. Fry in hot oil (350 F - 375 F) until lightly browned. Serve immediately. Cheese curds may be substituted for cheese cubes. Cheese may also be coated ahead and refrigerated until ready to fry (in fact, it's better to do it that way, allowing the breading to set for awhile). Halftime Chili Recipe This is the perfect chili dish to serve at your next halftime get together. Serve with grated cheese and tortilla chips for dipping. For a more healthy chili, get a leaner ground beef and use lowfat cheeses for toppings. Ingredients • 3 Tablespoons olive oil • 1 1/2 cups chopped onion • 8 large garlic cloves, chopped • 2 pounds ground chuck • 1 envelope taco seasoning or 1/4 cup taco seasoning • 1 teaspoon dried basil • 1/2 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1 15oz can tomato sauce • 3 cups chicken broth or vegetable broth • 1 6oz can tomato paste • 2 15 to 16oz cans of kidney beans (drained) Directions Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve. From Holy Terra : Chorizo soup: 1 2lb package of Hot Chorizo sausage. 1 14 in head of cabage Favorite veggies (I go with broccoli, cauliflower, carrots etc.) 1 lb shrimp 4-8 cups of soup stock Get the hot sausage, no guts no glory. If you get mild, I don't know you and didn't give you the recipe. I will leave it up to you if you want pork or beef. It is available at Woodmans Grocery store. It is a Spanish sausage so if you want authentic, get one that has Spanish on the label. If you get Johnsonville or something, you are to blame if you don't like it. Brown the sausage in a large cast iron dutch oven. Don't wuss out and use stainless, you need the mass to hold the heat when you add the ingredients. Cut the cabbage into 1-2 inch squares, not ribbons like you are making slaw. Put cut cabbage in with the sausage a handful at a time and cook the cabbage down until it is translucent. It will take more cabage than you think because of it cooking down. Put in enough soup stock to generously cover the sausage, cabbage and veggies. Add either fresh or frozen vegetables. Boil until the veggies are al dente. Sometimes I will add rice. Precooked shrimp work well. You can precook them yourself if you are a purist, but remember to shock them with an ice bath so they don't get tough. If you are a purist I shouldn't have to tell you how to precook shrimp. Put a few shrimp in a bowl (depends on the size of the shrimp and the consumers taste) and ladle the soup over them and enjoy. The shrimp cool the soup down enough so it is not piping hot so don't over do the shrimp. *CAUTION* DO NOT SLURP!!! This is a serious warning, really not kidding. It is like inhaling teargas. Also be careful when browning the sausage and do not inhale the steam. It hurts. This is the best keep warm dish I have ever had. You will be taking off your hat and mopping your brow in 10 below weather. It is not like a Jalapeno burn that hurts your mouth. It is a deeper but less intense heat that builds as you eat it. Since you don't add any spices, the heat is determined by the sausage that is available to you. Game Day Cheese dip aka Crack Dip Ingredients 1 (16 oz) Block of Velveeta Cheese 1 (10 oz) Can of Rotel (Mexican or Original) - undrained 1/2 Lb Italian Sausage - browned Directions Brown and stir sausage until its cooked and in small pieces. Drain and pour into a slow cooker ( aka croc-pot). Next, cube the Velveeta cheese block into roughly 1 inch cubes. Add to slow cooker. Open the can of Rotel and pour over the top of the cheese and meat that is in the slow cooker. Cover and heat on "High" for 1 to 2 hours, or low for 3 to 4 hours. Stir every so often to combine the listed ingredients. Once the cheese has melted completely, and it's good and hot, turn the heat down to "Keep Warm" or "Low". Serve with desired chips. We use Tostitos Scoops. If you have a larger crowd just double the recipe as follows. 1 (32 oz) Block of Velveeta Cheese 2 (10 oz) Cans of Rotel (Mexican and Original) - undrained 1 Lb Italian Sausage - browned Cook using the directions above. Dave's Pigskin Special Yield: 4 sandwiches Prep: 20 mins Grill: 12 mins Ingredients 4 Kaiser rolls or French-style rolls, split 1/4 cup bottled barbecue sauce 8 1 ounces slices Swiss, mozzarella, provolone and/or colby and Monterey Jack cheese 8 to 12 ounces thinly sliced cooked ham or 1/4- to 1/2-inch-thick sliced cooked ham 8 slices bacon, crisp-cooked, drained and halved crosswise 2/3 cup roasted red pepper strips, optional Pickles (optional) Directions 1. Fold four 18x12-inch pieces of heavy foil in half to make four 12x9-inch rectangles. Set aside. Spread roll bottoms and tops evenly with barbecue sauce. Top each roll bottom with a slice of the cheese, cutting to fit if necessary. Top each with ham, cutting thicker sliced ham to fit, if using. Top with bacon, remaining cheese slices and red pepper strips, if you like. Place each roll top, sauced side down, over cheese. 2. Place each sandwich on a piece of foil. Bring up edges of foil to enclose sandwiches. 3. For a charcoal grill, arrange medium-hot coals around bottom edge of grill. Test for medium heat above center of grill. Place sandwiches on center of grill rack, not over the coals. Cover and grill for 12 to 15 minutes, or until rolls heated through and cheese is melted, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve warm. If you like, serve with pickles. Makes 4 sandwiches. Make Ahead Tip: Advance tailgating preparation: Assemble sandwiches as directed above through step 2. Chill wrapped sandwiches up to 8 hours. To tote, place individually wrapped sandwiches in an insulated cooler with ice packs. At tailgating site, grill sandwiches as directed above in step 3. Hash Brown Ham Casserole Makes: 8 to 10 servings Prep: 15 mins Bake: 50 mins at 350°F Ingredients 1 16 ounce carton dairy sour cream 1 10 3/4 ounce can condensed cream of chicken soup 1 32 ounce package frozen, loose-pack hash brown potatoes 2 cups cubed cooked ham 8 ounces cubed American cheese 1/4 cup chopped onion (optional) 2 cups crushed cornflakes 1/2 cup butter or margarine, melted 1 cup shredded mozzarella cheese (4 ounces) Directions 1. In a large mixing bowl, combine the dairy sour cream and the condensed cream of chicken soup. Stir in the frozen potatoes, cubed ham, cubed American cheese, and chopped onion, if you like. 2. Turn mixture into a 13x9x2-inch baking dish, spreading evenly. Combine cornflakes and the melted butter or margarine. Sprinkle over the potato mixture. 3. Bake in a 350 degree F oven for 30 minutes. 4. Sprinkle with mozzarella cheese. Return to oven and bake for 20 to 25 minutes more or until bubbly around the edges and heated through. Makes 8 to 10 servings. Caramel Blonde Brownies Makes: 32 servings Oven: 22 mins at 350°F Ingredients 1 14 ounce package vanilla caramels, unwrapped (about 48 caramels) 3 tablespoons milk 1 2/3 cups all-purpose flour 1 2/3 cups rolled oats 1 1/4 cups packed brown sugar 3/4 teaspoon baking soda 1 cup butter or margarine, melted 1 1/4 cups milk chocolate pieces Directions 1. In a heavy medium saucepan, combine the unwrapped caramels and the milk. Cover and cook the mixture over low heat for about 15 minutes or until the caramels melt, stirring the mixture occasionally. 2. Meanwhile, in a large bowl, stir together the flour, rolled oats, brown sugar, baking soda and butter or margarine till well combined. Reserve about 1 cup of the oat mixture. Press remaining oat mixture into bottom of a 13x9x2-inch baking pan to form an oatmeal crust. 3. Bake the crust in a 350 degree oven for 8 minutes. Remove pan from oven. 4. Spread the melted caramel mixture evenly over crust in pan. Sprinkle with the milk chocolate pieces. Sprinkle with the reserved oat mixture. 5. Return to the 350 degree oven and bake for about 15 minutes or till the top is golden. Transfer the pan to a wire rack to cool well. Cut into bars. Makes 32.