Heat a small pan over medium heat, add 1 TB oil and then the corn kernels and a sprinkle of salt. Stir gently then leave them for a moment so that some kernels can caramelize, 2-3 minutes. Remove from pan and put in a small bowl with all the other salad ingredients except for cilantro. Toss gently and set aside.
Heat a well seasoned cast iron pan over medium high heat. Add a few tablespoons of oil to film the bottom. Add the cheese curds in a single layer, but do not allow the curds to touch. Turn heat down to medium and let the curds develop a nice brown crust before gently flipping them to brown on both sides. This should only take a few minutes. When they are finished cooking apply a very small amount of sherry vinegar, a dropper or spray bottle works great. You don’t need much, but it really makes the cheese curds flavors pop. Remove curds from pan, set aside and keep warm as you prepare your tortillas. Heat a small, dry cast iron pan over medium high heat. When hot put the tortillas in one at a time, heat until both sides have little brown spots. Remove to a covered dish to keep warm while finishing the others.
Divide cheese curds among the tacos. Add the cilantro to the corn salad and mix gently. Spoon salad over top of cheese curd filled tacos and serve immediately.
(serves 4 as dinner, or 6-8 as a snack)
Recipe by Myrica Von Haselberg of Horno Magico
This recipe was inspired by a dish Chef Tory Miller served the other night at Outstanding in the field. He deftly revealed the sleeping culinary potential of fresh cheddar cheese curds! Heat brings out their wonderful flavor, and they come together quickly with some fresh produce for a satisfying summer meal.
For the tomato corn salad:
2 ears sweet corn on the cob, husked and kernels cut off ear
1 TB oil
1 ripe avocado, diced
juice and zest of 1 lime
.5 pint of sweet cherry tomatoes, quartered, or one ripe tomato seeded and diced
3 TB finely chopped cilantro
1 clove of garlic, minced
very finely minced jalapeno to taste
salt to taste
For the Curds:
.5 lbs fresh Wisconsin cheddar cheese curds, halved horizontally if large
2 TB oil for sauteeing
1 tsp sherry vinegar (optional)
To serve: 8 corn tortillas
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.