Coulee Region Cooks (157)

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.

Monday - July 6, 2015 12:00 am

Baked Beans

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4 C. Dried Baby Butter or pinto beans soaked overnight

Brown Sugar- 1 C.

Bacon - 1#sliced into 1" pieces

Onion- 2 ea.- Med. Dice

Cider Vinegar- 1 C.

Dark Molasses - 3/4 C.

Dried Red Pepper- 1 tsp

Blk. Pepper- 1 tsp

Maple Syrup- 1/2 C.

Dijon Mustard- 2 tsp.

Directions:

Rinse soaked beans and move to a pot. Cover with water and simmer until mostly soft -Drain beans while reserving 4 C. of liquid -Render bacon in brazing pan until nearly crispy. Add onion until soft. -Add cider, sugar,molasses, peppers, and salt to taste. -Combine - Add beans and reserved liquid. Cook uncovered in 350 oven for one hour or until nearly dry.

Monday - July 6, 2015 12:00 am

Chocolate Mint Puddin’

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Ingredients:

¼ cup corn starch

1/3 cup sugar (add less or more depending on how much sweetness you’d like)

¼ tsp salt

3 cups milk

6-12 fresh peppermint leaves

6 oz (about 1 cup) bittersweet chocolate chips

Directions:

In medium sized sauce pan, mix together corn starch, sugar and salt. Whisk in milk and peppermint leaves. Turn burner on to medium low heat. Whisk frequently until mixture starts to thicken, about 10 minutes. Remove peppermint leaves. Add chocolate chips and whisk until well mixed. Cook mixture on medium low while whisking until slightly thick, about 2-4 minutes. Pour mixture through strainer to remove any solids. Pour pudding into jars, bowls, etc. and refrigerated for 2 hours. Serve with whipped cream and a mint leaf on top!

Monday - July 6, 2015 12:00 am

Kale and Potato Tarragon Salad

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Adapted from From Asparagus to Zucchini

Serves 6 people

Ingredients:

2 lbs small yellow potatoes, scrubbed

7 Tbsp olive oil

1 yellow onion, medium

1 bunch kale, stems removed and leaves chopped into 1 inch pieces

1 clove garlic, minced

2 Tbsp vinegar (white, cider, white wine, or champagne)

2 Tbsp lemon juice

¼ to ½ tsp tarragon, dried

Salt and pepper to taste

Directions:

 Steam or boil potatoes until fork tender. Drain and cut into large bite sized pieces, place in large bowl , and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic and cook until tender, about 5 minutes (you can put a lid on the pan help wilt the kale). In a small bowl, combine vinegar, lemon juice, ¼ tsp dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper to make dressing. Add kale and dressing mixture to potatoes while everything is still hot so flavors meld. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.

Monday - July 6, 2015 12:00 am

Sesame Kale Salad

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Serves 4-6 people

Ingredients:

1 lb fresh kale (or chard, spinach, or other greens) 

2 Tbsp soy sauce/tamari

2 Tbsp toasted sesame oil

1 Tbsp sesame seeds

1 clove garlic, minced

2 tsp honey

1 Tbsp apple cider vinegar

Black pepper to taste

Directions:

Separate kale leaves from stems. Roughly chop stems and leaves. In a medium saucepan, steam or boil kale stems for a couple of minutes, then add leaves and stem until just tender (this will be a very short period of time). Drain kale and let cool enough so you can handle it. Squeeze water out of kale and place in serving bowl. Mix together remaining ingredients in a small bowl and add to the kale. Mix, chill and serve.

Wednesday - April 1, 2015 12:00 am

Huevos Rancheros

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serves 4

Ingredients:

  • 14 plum tomatoes, cored
  • 12 tbsp. canola oil
  • 3 cloves garlic, minced
  • 1⁄2 jalapeño, stemmed and minced
  • 1⁄2 medium yellow onion, chopped
  • 1 tbsp. fresh lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • 8 corn tortillas, (I used flour tortillas)
  • 8 eggs
  • Pickled jalapeño slices, for garnish

Instructions Heat a 12" cast-iron skillet over high heat. Add tomatoes; cook, turning, until skins blacken, 8–10 minutes. Peel tomatoes; purée in blender; strain; set aside. Heat 4 tbsp. oil in a 4-qt. pan over medium heat. Add garlic, jalapeños, and onions; cook until soft, 6–8 minutes. Add tomatoes; boil. Stir in lime juice; season with salt and pepper. Working in 4 batches, heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat; add 2 tortillas; cook, flipping once, until warmed, about 20 seconds. Transfer tortillas to 4 plates. Working in 2 batches, heat remaining oil in skillet over medium heat; cook eggs to desired doneness. Top each tortilla with a fried egg and tomato sauce. Garnish with pickled jalapeños.

Wednesday - April 1, 2015 12:00 am

Croque Monsieurs for breakfast

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Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated
  • 1/2 cup freshly grated Parmesan
  • 8 croissants
  • Dijon mustard
  • 8 ounces honey ham, sliced but not paper thin

 

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Wednesday - April 1, 2015 12:00 am

Sausage Egg Boats

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Ingredients:

  • 4 demi sourdough baguettes
  • 1 (7 ounce) package of Spicy Pork Sausage Links or bulk
  • 8 eggs
  • ½ cup heavy cream
  • 8 ounces pepper jack cheese, grated (your favorite works)
  • 3 green onions, thinly sliced
  • salt and pepper, to taste

Note, I added fresh mushrooms, and red pepper, because they were ready to be used...

Directions: Preheat oven to 350° F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.

Wednesday - April 1, 2015 12:00 am

Spanish Hash & Eggs

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Ingredients: ( For the sauce)

  • Olive Oil- 1 tbs.
  • Onion (chopped) -1
  • Garlic – 4 cloves, sliced
  • Red Chilli- 1, minced
  • Carrot- 1 medium, finely chopped
  • Fresh thyme- 2-3 sprigs ( you can also use dried thyme)
  • Chopped Tomatoes- 1 can, or 3 fresh
  • Red Wine Vinegar- 1tbsp.
  • Salt and pepper to taste

Note: The sauce recipe makes about 1 cup but you will only need 1/4 cup for the breakfast hash. The left overs will make lot's of other tasty treats.

Ingredients for the Hash: (Serves 2 but you can easily double or triple it)

  • Potatoes (boiled and cubed)- 2 medium
  • Olive Oil- 1 tbsp.
  • Eggs- 1-2 per person
  • Goat Cheese (crumbled)- 1 tbs. (or use whatever cheese you like)
  • Parsley- 1-2 sprigs

 

Method:

Half your potatoes and bring them to a boil in a pot full of water, then cook them for 6-8 minutes longer until soft but not falling apart. Drain and cool the potatoes. Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes, then add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer. Then pour in your canned tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth. Scoop 1/4 cup out and reserve the rest for a later use. Preheat your oven to 350F/180C Heat 1 tbsp. of oil in a frying pan and add your cubed potatoes into it, cook them until they are golden brown, then add 1/4 cup of the bravas sauce. Make little wells in the sauce and potatoes and carefully crack your eggs into them and put the pan in the preheated oven for 6-8 minutes depending on how soft or firm you like your egg yolks. Once the the eggs are set, take them out, sprinkle them with crumbled goat cheese and chopped parsley.

Wednesday - April 1, 2015 12:00 am

Breakfast Mac & Cheese

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Ingredients

  • about 16 slices thick cut bacon, cooked and crumbled, reserve 3-4 Tbsp of the fat
  • 2 cups dry elbow pasta
  • 2 Tbsp unsalted butter
  • 3 Tbsp flour
  •  2 cups whole milk
  • 2 cups finely shredded sharp cheddar cheese
  • 2 medium or large eggs, at room temperature
  • black pepper

Instructions Set oven to 375F Cook the pasta in lots of well salted water just to the al dente stage. Drain and toss with the reserved bacon fat. Melt the butter in a saucepan and stir in the flour. Cook for about a minute, and then slowly pour in the milk, stirring or whisking constantly to combine all the flour into the milk. Continue heating and stirring until the mixture thickens, this will happen just as the milk is getting to the boiling point. Take the pan off the heat and add the cheese, a little at a time, stirring to melt. Add the cooked pasta and half the bacon crumbles to the sauce, tossing to combine well. Divide the mixture between 4 oven safe bowls. Make an indentation in the center of each bowl with the back of a large spoon for the egg. Crack an egg into each . Put the bowls on a baking sheet and bake until the eggs are just set, about 20 minutes or so, depending on how you like our egg done. Turn up the heat to 400F if your egg is slow to set. Grind some fresh black pepper over each bowl, and scatter the rest of the crumbled bacon around the egg just before serving.

Wednesday - April 1, 2015 12:00 am

Kahlua and Dark Chocolate Fudge

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Ingredients:

  • 36 oz dark chocolate chips, Use your favorite, the good stuff, 3 bags
  • 1 can sweetened condensed milk,
  •  3/4 cup Kahlua
  • 1/3-1/2 cup raw pistachios

 

Directions 

Lin 8 x 8 baking  pan with tin foil and lightly grease it.

In a medium sauce pan, on low heat, combine all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly into prepared pan. Let cool until set, remove foil and cut into small squares.

You can store this safely for a couple of weeks, but seriously, unless you live alone and never entertain, it won't last that long.

NOTE: You can use baking bars instead of chocolate chips as the content of fat and sugar is different and you will obtain a better result. The only downside is that they are more expensive since you will need 36oz's. Decide who you'll share these with, then decide.  ;) They DO taste that much better.        

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