A while back I was tagged in a tweet from The Impulsive Buy that said “I want to make deep fried Costco rotisserie chicken using Rotisserie Chicken Pringles as the breading. Or wait for DudeFoods to do it, because he’d do it better.” Challenge accepted!
Fun fact: Did you know that Costco actually loses $30 to $40 million a year selling rotisserie chickens because they use them as a loss leader and refuse to raise … CONTINUE READING »
Here in Wisconsin there’s a cheese company named Carr Valley that produces a cheese that they refer to as Bread Cheese.
It’s their take on a Finnish cheese called Juustoleipä — which translates to mean “cheese bread” — that’s actually meant to be fried or sautéed prior to serving.
Apparently it’s also really good diced into small pieces that are then added to a coffee cup prior to hot coffee being poured over them. … CONTINUE READING »
Last year I worked with the Wisconsin Pork Producers Association to create a couple pork-based recipes and I’m psyched to report that I’ll be working with them once again this year!
For my first recipe I breaded slices of pork tenderloin, deep fried them and topped them with bacon country gravy to create Pork Tenderloin Sliders. For recipe number two I once again sliced up a pork tenderloin — but sliced it lengthwise — … CONTINUE READING »
Thanks to Gorton’s Seafood for sponsoring this post!
Back in February I created a recipe for Gorton’s using their Beer Battered Fish Fillets where I used waffle fries as buns to make bite-sized Fish Fillet Waffle Fry Sliders.
What do you do if your hunger is a little more substantial though? Well… you can either eat five or six of the sliders or you can pick up a box of Gorton’s new Premium Cod … CONTINUE READING »
I’m grateful anytime companies ask me to develop recipes for them, but it’s always a little extra special to work with anyone from my home state of Wisconsin. That’s why I’m super excited to be collaborating with the Wisconsin Pork Producers Association on a series of pork-based recipes this summer.
Growing up I was never a big fan of pork. It always tasted dry and just never had much flavor. As I got older I … CONTINUE READING »