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
S09 E01 – B&E’s Tree’s maple syrup, Wisco Pop’s soda, and Kickapoo Coffee’s latte art throwdown.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.