Volume One’s Guide To
everything meat!
GRILLING TIPS
LOCAL MEATS
writers design
PREPARATION AND MORE!
kylie lato, tom giffey
serena wag ner, eric christenson
sink your teeth in these meaty recipes feature chippewa valley flair WORDS & PHOTOS: K Y LIE L ATO
CILA N TR O LIME CHIP MAGNET SALSA B UR GERS Grilling season is finally upon us, and these Cilantro Lime Chip Magnet Salsa Burgers will be the perfect recipe for your first cookout of the season! If it’s raining out – or you’d rather not grill – they are also the perfect dinner for you to cook indoors on your stove. The cilantro lime salsa – made by Chip Magnet in Eau Claire – gives the burgers that perfect zing and keeps them super moist and juicy. Top Serves: 4 them with classic Mexican accouterments like Prep + Cook Time: 20 minutes avocado, red onion, jalapeño, fresh cilantro, and of course MORE SALSA. Pair that burger with B UR G ER I N G RE D IE N TS some waffle fries and this dinner is on point. I • 1 lb. 90 percent lean ground sprinkled my waffles fries with a little cumin sirloin before baking just to tie the flavors together. • 1/4 cup Cilantro Lime Chip Magnet Salsa ST O VET O P D IRECTI O N S • 1/4 cup plain breadcrumbs Start by heating a large sauté pan over medium • 2 teaspoons cumin high heat. In a large bowl, combine sirloin, • 1/2 teaspoon garlic powder salsa, bread crumbs, cumin, garlic powder, salt, • pinch of salt and pepper pepper, and cayenne. Mix until all ingredients • pinch of cayenne pepper are well combined. Divide evenly into four parts • 2 tablespoons butter, divided and form into round patties about 1/2- to ¾-inch
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thick. Add 1/2 tablespoon of butter to the pan, O THER I N G RE D IE N TS and once it has melted cook burgers in batches • 4 sturdy hamburger buns of two at a time. Cook on one side for about 3 or • 4 large pieces green leaf lettuce 4 minutes or until a nice dark brown crust has • 4 slices pepperjack or cheddar formed. Flip burgers over and add another 1/2 cheese tablespoon of butter to the pan. Cook this side • 1 avocado, pit and skin removed, until it’s dark golden brown, and the burger is thinly sliced no longer pink in the middle. Cook the second • 1/4 of a red onion, thinly sliced batch of burgers in the same manner, adding 1/2 • 1/4 cup jalapeño slices tablespoon of butter before they go in the pan • 1/2 cup Cilantro Lime Chip and another 1/2 tablespoon of butter after flipMagnet Salsa ping them. Serve them on a sturdy hamburger • Fresh cilantro leaves bun layered with lettuce first (this prevents the juices of the burger from soaking into the bun and making it soggy), then the burger, avocado, red onion, jalapeños, another spoonful of salsa, and a sprig of fresh cilantro. Serve immediately and enjoy!
PR O SCUITT O-WRAPPE D STUFFE D CHIC K E N B REASTS This dish was the main course at our First Annual Cheese Party, and it was a big hit! The moist chicken breast is filled with melted mozzarella, basil pesto, and fresh tomato slices, and it’s wrapped in a thin, crispy layer of prosciutto. This dish looks fancy and complex, but the ingredients are simple and fresh.
D IRECTI O N S Start by preheating your oven to 350 degrees and heating a large sauté pan over medium high heat. Place a cooling rack on top of a baking sheet lined with foil, then add another layer of foil on Serves: 4 top of the cooling rack. Butterfly each Prep + Cook Time: 1 hour chicken breast, then – using the paper that the chicken was wrapped in and a I N G RE D IE N TS large piece of Saran Wrap – sandwich the • 4 skinless, boneless chicken chicken breasts and pound them out with breasts (I get mine from Rump’s a rolling pin (or other heavy object) until Butcher Shoppe in Altoona) they are approximately 1/2 inch thick. • 8 oz. log sliced fresh mozzarella Spread pesto across each chicken (my favorite is Bel Gioso, which is breast, and then top with fresh and regumade in Green Bay) lar mozzarella. Smush the fresh mozza• 3 oz. sliced regular mozzarella rella so it covers more surface area, then • 3/4 cup basil pesto add a few slices of tomato. • 2 roma tomatoes, sliced into 1/4Starting on one of the shorter ends, inch slices roll up the chicken as tightly as you can • 1 (3 oz.) package prosciutto and place seam side down on the top • 4 pinches of salt and pepper piece of tin foil. Sprinkle each chicken • 2 tablespoons olive oil, divided breast with a pinch of salt and pepper. Add olive oil to your large sauté pan and sauté the chicken breasts seam-side down until they are golden brown on the underside. Then flip the chicken breasts over and brown that side for a few minutes as well. You can secure the chicken breasts with toothpicks if they start to fall apart. Once they are nicely browned on both sides (but not fully cooked), discard the top layer of tin foil from the pan and place the chicken breasts directly onto the cooling rack. Remove toothpicks and flip them over so they are seam side down. Now, wrap two strips of prosciutto around each chicken breast and place each chicken breast seam side down on the cooling rack. The cooling rack will allow the chicken to cook evenly. Bake for 30 minutes or until the chicken is completely cooked through. Remove from oven and let rest for about 3 minutes. Slice into ½-inch thick slices and serve! This dish would go great with roasted potatoes, steamed broccoli or just a simple garden salad.
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EASY P OR K CAR NITAS A few weekends ago was girls weekend! One of my oldest friends had her bachelorette party at a cabin in Black River Falls. We spent the weekend relaxing, hanging by the beach, drinking, and eating amazing food! Friday was pizza night, and on Saturday night I was in charge of dinner. I had wanted to make a pork carnitas recipe forever, so I figured I would do a taco bar and I’d offer pork carnitas and traditional tacoseasoned ground beef. The pork carnitas were Serves: 12 a huge hit, and next time I think I’ll just double the carnitas recipe and not even make ground Prep + Cook Time: 8 hours, 20 beef. I recently started bartending at The Brewminutes ing Projekt in Eau Claire and fell in LOVE with
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their beer. I wasn’t even much of a beer drinker before, but I think that was because I’d never had good beer! The Brewing Projekt offers a wide variety of nontraditional brews and focuses mainly on unique flavors that will really pique your curiosity. My favorite, Midnight Oil, is a dark, rich coffee stout packed with flavor. El Dormino, a black IPA, was the perfect beer for this dish, though! I had some spicy slaw left over from an amazing fish taco recipe, so feel free to check that out on my blog if you want some spicy purple deliciousness with your pork.
D IRECTI O N S
I N G RE D IE N TS • 2 lbs. pork boneless pork shoulder • 1 tablespoon cumin • 1 teaspoon chili powder • 1 teaspoon cayenne pepper • 2 teaspoons smoked paprika • 2 teaspoons chipotle powder • 2 teaspoons dried oregano • 2 large pinches of salt and pepper • 12 oz. of your favorite beer (I recommend The Brewing Projekt’s El Dormino) • 1 cup orange juice (extra pulp, please) • 5 cloves garlic, minced • 2 jalapeños, ribs and seeds removed, chopped • 2-3 tablespoons olive oil
Combine cumin, chili powder, cayenne, paprika, chipotle, oregano, salt, and pepper in a small bowl. Rub seasoning mixture into the pork shoulder. Add pork, beer, orange juice, garlic, and jalapeño to the slow cooker. Cook on low for 8 hours. Once the pork has finished cooking, heat a large sauté pan over medium high heat and add about a tablespoon of olive oil to the pan. Use two forks to shred pork in the crockpot. Working in batches, transfer pork to hot pan and sauté, while stirring, for a couple of minutes just to crisp up the edges of the pork. Add another tablespoon of olive oil to the pan before each batch. Drain the juice from the crockpot and keep pork warm in there on the low or warm setting. Serve with tortillas, fresh tomato, onion, fresh cilantro, avocado, and lime wedges.
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APRON - WISCONSIN FOODS - $28
Cheese Curds? Fish Fry? Beer? Nothing says Sconnie foods more than this new apron showing off all our home state's original, tasty offerings. YUM! Designed in house by the V1 staff and printed locally at Ambient Inks.
K y l i e L at o , a self-described “moderately tattooed food enthusiast and home cook” from Eau Claire, blogs at www.tattooedfoodie.us. VolumeOne.org 33 May 18, 2016
205 N. DEWEY STREET EAU CLAIRE, WI 715-552-0457
STORE HOURS: M, T, W, FRI: 10AM–6PM; THU: 10AM–8PM; SAT: 10AM–5PM OR BUY ONLINE AT VOLUMEONE.ORG/STORE
destination: meat seven Wisconsin meat PURVEYORS WORTH A TRIP W O R D S : T R AV E L W I S C O N S I N
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he start of grilling season inspires foodies to explore new sources for quality meats. And with the farm-totable movement growing in popularity, Wisconsin’s rich artisan meat culture is in the spotlight. Whether you prefer traditional sausages made from family recipes or a visit to the local butcher for a modern take on flavored brats, you can support these butcher shops and meat markets throughout Wisconsin. 1.
Lake Tomahawk Meat Market, Lake Tomahawk
Featured on the Travel Channel’s Bizarre World, this charming market nestled in the heart of Lake Tomahawk draws customers in with intoxicating, smoky smells. They’re known for their famous beef jerky made from the finest cuts of meat, along with other cured delicacies and homemade ground sausage. Here you’ll step back into an era where trained butchers provide personal service and expertise on the finest quality meats and cheeses.
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The Meat Market, Lake Delton
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Just minutes south of Wisconsin Dells, this award-winning butcher shop places a premium on meat sourced from local farmers. The focus is on fresh with an impressive 40-foot meat display case overflowing with beef, pork, and Amish organic chicken. An extensive assortment of flavored brats is available with tasty options like apple cinnamon, whiskey peppercorn, and the infamous “Packer” (sauerkraut and cheddar). They also specialize in meat processing and party planning.
LeRoy Meats, Horicon
This old-fashioned meat market stays true to its roots, which date back 70 years and have earned the shop “Best in Wisconsin” notoriety. Continuing the tradition of homemade specialty sausages, fresh-cut meats, and bakery items, LeRoy Meats has expanded its products with the changing times to include unique items like flavored “Hot Rod” sausages and other tasty treats.
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Ski’s Meat Market, Stevens Point
Owners Dave and Sandy Tuskowski take an inspired approach to this market, drawing on their shared connection to family. Shopping at Ski’s is truly an experience in itself. Enjoy the music while strolling down memory lane, as Ski’s proudly displays family photos throughout the store. The commitment to quality is exemplified in their premium meats, deli, and seafood, as Ski’s provides some of the most delicious, freshest cuts in Central Wisconsin.
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5. SERENA WAGNER
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Northern Trails Meats, Watertown
Established in 1982, Northern Trails Meats continues to use all-original recipes to develop custom cut beef, pork, venison, lamb, and bison products. Best known for its smoked sausages sold in local groceries, homemade ham, and bacon, Northern Trails also offers a vast variety of brats, summer sausage, hot stix, wieners, breakfast links, and bologna.
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Specialty Meats & Gourmet, Hudson
Founded more than two decades ago by deer farmers, Specialty Meats & Gourmet only offered venison in its early days. Now the store is focused on being the source for specialty wild game and exotic meats – everything from alligator to yak! This family-owned, customer-centric market also offers domestic meats such as beef, pork, chicken, lamb, and venison along with locally made sauces, rubs, and cheeses.
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Local Notable: Rump’s Butcher Shoppe, Altoona
While it’s only been open a year, Rump’s has made mouthwatering waves across the Chippewa Valley – and beyond – for its huge selection of beef, pork, chicken, and much more. Rump’s is a palace of meaty delights right in downtown Altoona, where they make more than 200 items in-house, from bacon and brats to snack sticks and wieners. You can also buy Rump’s products as venues as diverse as Bracket Bar, Bug Eyed Betty’s, and Eau Claire Express baseball games. For more on what to do and see in Wisconsin, go to travelwisconsin.com.
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local grilling sidekicks 1.
Accessibility has never been one of sauerkraut’s advantages, until now. The locally made handheld condiment is a must when you’re out and about and need some kraut.
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sconnie foods squeezable sauerkraut
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WATER STREET DELI’s HUMMUS
As much fun as meat is, society usually expects us to have some kind of side dish (and no, hot dogs don’t count). Chips and hummus are the perfect extra with grilled goods.
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Sue’s Bakeshop onion rolls
You’ve gotta put that burger on something, and there’s no better option than the onion rolls from Sue’s. They add just the perfect flavor to what we’re sure is the delicious hamburger you’ve concocted.
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LUCETTE HIps Don’t Lie
There’s plenty of local beer that would sit well with a grillout, but the light, sweet taste of Hips Don’t Lie make it ideal for standing out in the heat over the flames.
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Silver Spring Mustard
The sweet, spicy local mustard is a perfect condiment for everyone: They offer all sorts of crazy varieties. Still, nothing beats the taste of the classic blend on your brat.
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_BUBBY_/VIA CREATIVE COMMONS
how to know if it’s done check your grill, then check your temp
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f you’ve ever taken a piece of meat off the grill only to return it moments later because it wasn’t done, you’ve probably asked yourself each time “How am I supposed to know when it’s done?” Fortunately, the Wisconsin Department of Agriculture, Trade, and Consumer Protection’s (DATCP) Division of Food Safety has the answer for all the backyard chefs of summer. “The meat industry has put in a huge effort to prevent contamination with pathogenic bacteria. But raw meats and poultry may still sometimes contain these disease-causing organisms. Consumers can minimize the risk of foodborne illness by properly cooking meat and poultry when they grill out,” says Steve Ingham, division administrator. While many outdoor revelers rely on a sense of timing, the food safety experts at DATCP say the best method for testing the safety of grilled meats is to use a thermometer which has the temperature sensor at its tip – not partway up the stem of the thermometer. DATCP also advises you to go by the USDA’s recommended safe cooking temperatures. It’s important to note that many recipes cite estimated times.
So, instead of watching the clock, refer to your thermometer. “Guessing can lead to problems, either in terms of safety (under-cooking) or quality (over-cooking). Take the guesswork out of the process – we recommend using a tip-sensitive digital thermometer,” Ingham says. Generally speaking, beef roasts including bone-in or boneless rib roast, rump, and tenderloin should reach 145°F for medium rare, 160°F for medium, and 170°F for well-done. Ground beef should always be cooked to 160°F, while steaks can be cooked to 145°F. Lamb cooking temperatures are the same as beef. Pork requires a bit more time on the grill. Roasts including Boston butt, crown, loin, and legs should reach a minimum cooking temperature of 160°F for medium and 170°F for well-done. All poultry, regardless of the cut, should reach at least 165°F on a thermometer. For a more detailed outline of recommended cooking times, visit datcp.wi.gov and search “meat cooking times.” Source: Wisconsin Department of Agriculture, Trade, and Consumer Protection
grill the meat, not yourself
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ccording to the U.S. Consumer Product Safety Commission, more than 18,000 Americans were injured in grilling accidents in 2009 – the latest year national statistics are available. Propane gas is highly flammable. In recent years, the federal government has improved the design of propane tanks, reducing the risk of gas leaks. Still, consumers need to do their part when using a gas grill: • Check grill hoses for cracking, holes, and leaks. • Always keep gas containers upright. • Never store a spare container near your grill or indoors. • Never keep flammable liquids – like gas – near your grill. • If you smell gas while cooking, get away from the grill and call 911. • Don’t move a grill with a gas leak. Never use a grill inside. That
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includes a garage, porch, or camper. In addition to fire hazards, charcoal grills emit a potentially deadly gas – carbon monoxide (CO). Charcoal gives off CO when it is burned. The colorless, odorless gas can build up to toxic levels in enclosed areas. Nationwide, approximately 20 people die each year from CO fumes produced by charcoal grills used inside. The Bureau of Consumer Protection offers these general grill safety tips for an enjoyable outdoor summer celebration: • Keep your grill at least 10 feet away from your house or other buildings. • Keep children and pets away from the grill area. • Use cooking utensils that keep you a safe distance from the fire. • Never leave a burning grill unattended. • Keep your grill clean.
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