Coulee Region Cooks (131)

Join Mike Hayes each Thursday morning on WIZM for Coulee Region Cooks, the area's only live radio cooking show. Mike is joined by some of the best chefs and home cooks throughout the La Crosse area as they share their favorite recipes. Catch Coulee Region Cooks Thursday mornings at 10am on WIZM.

Wednesday - April 26, 2017 10:46 am

Waffle Batter

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3 C flour

1 Tbsp baking powder

3 Tbsp sugar

1/4 tsp baking soda

1/2 tsp salt

1 C buttermilk

2 C whole milk

2 eggs

1 Tbsp melted unsalted butter

1 C egg whites whipped to stiff peaks

 

Sift dry ingredients together in a large mixing bowl. Mix the eggs and wet ingredients, reserve the butter. Fold together wet and dry ingredients. Fold in the egg whites and melted butter.

Wednesday - April 26, 2017 10:35 am

Smokehouse Chili

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5lb cubed pork shoulder

2 C dried red beans cooked until semi soft, about 45 minutes

2 lg. cans of tomato sauce, use the good stuff, + 2 cans water

2 TBSP oil

1 lrg onion

3 jalapenos

1/4 C smoked paprika

1/4 C mild chili powder

1/4 C Cajun spice

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp black pepper

1 Tbsp salt

1 C chili negro

8oz Mexican dried chili pods, seeds removed, boiled till soft, then puree till smooth

In a large stock pot heat oil until it starts to smoke. Season cube pork with salt and pepper, add to the oil and brown. Add the onions, jalapenos and spices. Coat pork with dry spices and simmer. Add tomato sauce and water. Bring to a boil and add the chili puree. Simmer for one hour, then add the almost cooked beans and simmer for an additional hour until the pork is tender and the beans are soft. Serve

Wednesday - April 26, 2017 10:19 am

Citrus Sirloin Medallions

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Yield: 4-6 servings

1 ½ - 2 Ibs Sirloin Roast

Marinade: ½ cup Persian Lime Oil -

¼ cup Blood Orange Oil

2 Tbsp Dark Soy Sauce

3 cloves chopped garlic

½ yellow onion (sliced)

½ Tbsp course ground pepper

(1) Orange- sliced into wheels

Method:

Break down sirloin into 2-3 roasts -*cut along connective tissue areas

In a large mixing bowl, coat the roasts with the marinade, cover with plastic *Press the plastic directly on the marinated roasts. *Marinate in the fridge for 4hrs. * No less then (3) Hrs

Dry Rub Ingredients:

1 Tbsp fine onion powder

1 Tbsp fine garlic powder

2 Tbsp chili powder

½ Tbsp cinnamon

½ Tbsp dried chili flake

½ tbsp. course ground pepper

1 Tbsp kosher salt

1 Tbsp smoked paprika or regular

2 Tbsp Italian Herb Oil -

1 Tbsp Butter *(for searing)

Method: Remove the marinated roasts. *Reserve ½ cup of the marinade. Pat roasts dry with a paper towel. Coat with herb oil and then with the dry rub. Pre-heat your oven to 400 degrees (*non-convection) in an oven safe sauté pan, heat the pan to high on your range top stove. Add butter until browned. Carefully place the roasts in the pan. Sear on all sides (*approx. 2 minutes on each side or until browned) Pour the reserved marinade over the roasts and place the entire pan in the oven. Roast for approx 10-15 minutes or until desired temperature 145 degrees – medium rare / 160 medium. Remove roasts, rest for (5) minutes and slice to desired sizes. Enjoy!!

Wednesday - April 26, 2017 10:13 am

Grilled Vegetable Medley w/ Smoked Balsamic

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Marinade:

(1) Small Vidalia onion (rough chopped) –approx. ½ cup

(1 Tbsp Dijon Mustard

¼ cup smoked balsamic.

½ cup grape seed oil or canola

(1) Clove peeled fresh garlic

1 Tbsp honey or agave nectar

S&P

Method:

Mix all marinade ingredients *except oil* in a food processor. Blend until smooth. Slowly add the oil in a slow steady stream while blending to emulsify. Add S&P to taste In a large mixing bowl, add all the vegetables & toss in the marinade. Using an outdoor charcoal grill or gas grill. Line the grates with aluminum foil and poke small holes around the intended cooking surface. Heat the grill to high and add the vegetables. Cook approx. (3) minutes on each side or until the carrots are softened. Serve hot or chill in the fridge for 45 minutes. GARNISH: Light drizzle of smoked balsamic and/or a sprinkle of feta cheese

Sunday - April 2, 2017 10:27 am

Rhubarb Chili

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1 lb burger

1 15 oz can black beans, drained and rinsed

2 med onions, chopped

2 cloves garlic, minced

2 cans beef broth

3 C diced tomato

1/2 C Storandt Farms Rhubarb Jam

1 tsp chili powder

1 Tbsp vinegar

1/4 tsp allspice

1/4 tsp salt

 

In a large skillet, brown the beef, onions and garlic. Add the remaining ingredients and allow to simmer for 30 minutes. Serve with your favorite crusty bread.

 

Sunday - April 2, 2017 10:19 am

Sweet Hot Game Day Wings

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2-3 lb chicken wings

1 jalapeno pepper, finely chopped

1 tsp red pepper flakes

1/4 C green onions, chopped (for garnish)

1 C Storandt Farms Raspberry Jalapeno Jam

2 tsp soy sauce

1/4 tsp ground ginger

Combine jam, jalapeno, soy sauce, ginger, and pepper flakes in saucepan. Simmer for 5 minutes. Allow to cool and pour into a plastic bag, reserving 1/4 of the sauce for basting. Rinse the chicken wings and pat dry. Toss into the bag with sauce to coat. Grill or broil over medium heat for 40 minuts, turning regularly. Baste with reserve sauce just before removing from the grill or broiler.

Sunday - April 2, 2017 10:14 am

Company Party Cranberry Meatballs

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3lb prepared meatballs

2C Storandt Farms Berry Cranberry Jam

1/2 C chili sauce

1 C dried cranberries

 

Make your favorite meatballs, when cooked add them to the crockpot combine all the ingredients and heat on low for 3 hours.

Sunday - April 2, 2017 10:10 am

Cranberry Pork Roast

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1-1 1/2 lv boneless pork loin

1/2 C Storandt Farms Berry Cranberry Jam

1 tsp dried thyme

 

Put pork loin in the slow cooker. Mix the thyme with the jam and pour over the pork. Cook on low for 8-10 hours or on high for 4-6 hours

Saturday - March 18, 2017 3:35 pm

Reuben Soup

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1 Sm Onion

1 can Sauerkrout

1/4 cup Butter

1/4 cup Flour

1 cup Chicken Broth

2 cups Whole Milk

6 oz Swiss Cheese

2 cups Corned Beef

1 tsp Dill

1 tsp Brown Mustard

 

Melt and Saute' the onion, sauerkraut in the butter. Add flour to form roux. Add chicken broth and milk. When it's warm add the cheese, corned beef, dill and mustard. Heat through and serve with Marble Rye croutons.

Wednesday - March 15, 2017 11:38 am

Oreo Dirt Poke Cake

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Ingredients

1 Box Chocolate fudge cake mix

Ingredients on the box: eggs, water, vegetable oil

For the topping:

1 pkg Oreo cookies (14.3 oz)

1 Jar Hot fudge sauce (12.8oz)

1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)

*optional see below 1¾ C Milk *optional, see below

For the dirt 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)

1¾ C Milk

1 container Cool Whip

Additional hot fudge sauce for drizzling Additional crushed Oreos for garnish

 

Instructions

Preheat the oven to 350°F.

Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined. Bake the cake in 9x13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.

For the topping:

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.

Optional:

When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1¾ cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.

For the dirt:

Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Take a large Ziploc bag and crush the ¾ of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object. Once the pudding has set, mix in a container of Cool Whip until well blended. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.

Notes Optional: Add a layer of chocolate pudding over the hot fudge to soak into the cake

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Coulee Region Cooks Podcasts

  • 04-14-2017 by Mike Hayes
    New Head Chef at Twisted Moose Tim Fuhrman shares favorite recipes, and a few tricks.
    Created on 2017-04-15 10:56:28
  • 04-06-2017 by Mike Hayes
    Jim Bressi Brought news from the Kwik Trip Dairy, Switzerland and a few fondue recipes too
    Created on 2017-04-07 15:53:58
  • 03-23-2017 by Mike Hayes
    Wendy Storandt from Storandt Farms shares some tasty salsa and jam recipes from her farm cookbook.
    Created on 2017-03-24 15:30:10
  • 02-23-2017 by Mike Hayes
    Tan Pham of Cuisine Adventure Tours takes us on a tasty trip through Vietnam.
    Created on 2017-03-01 16:27:11
  • 02-16-2017 by Mike Hayes
    Tina Gilbertson from The Dairy Council shares some of her favorites.
    Created on 2017-02-21 16:34:18