Milwaukee Public Market

Located in the beautiful historic Third Ward District sits the Milwaukee Public Market, where the red neon sign has become an iconic figure on the Milwaukee landscape. The market was based on the famous Pike Place Market in Seattle. Although considered a "farmer's market" this is is probably the most upscale "farmer's market" that you will ever see! It is filled with artisans and purveyors of fine gourmet foods such as sushi, seafood, cheese, spices, along with Mediterranean, Mexican and Italian dishes. I have never been to a public market (other than in Europe) where you can choose your drink from a wine bar, a beer bar, or even a margarita bar--only in Milwaukee!

Rossome Ribs Update!

Congrats to Ross who not only made it back to New York with enough votes from the general public as one of the two finalists, but went on to win the grand prize of $10,000 for his Rossome Ribs!

Tuna Nicoise

My very fortunate daughter is visiting Paris for a third time and it brought back memories when we last visited there. We were in the beautiful city of Nice when I first tasted this sandwich. This is a classic sandwich which is commonly found on street carts in France.

For the Olive Vinaigrette:
1/2 cup pitted Nicoise Olives
2 anchovy fillets
3 Tablespoons red wine vinegar
2 Tablespoons water
1 Tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 Tablespoon fresh flat-leaf parsley
salt and pepper to taste

For the Sandwich:
1/2 cucumber, thinly sliced
2 plum tomatoes, thinly sliced
2 hard boiled eggs, thinly sliced
1/2 red onion, thinly sliced
1 can albacore tuna fish

In a food processor, combine the olives, anchovies, vinegar, water, mustard and blend until smooth. Slowly add the oil and blend until emulsified. Add the parsley and pulse a few times to incorporate it. Add salt and pepper to taste.

Assembly the sandwich and top with the vinaigrette.

MY TIP: This sandwich tastes even better after it sits for a while and the flavors have a chance to mingle.

Rossome Ribs!

I read in the newspaper about the Mishawaka firefighter who appeared on LIVE! With Regis and Kelly's Coast-to Coast Firehouse Cook-off. Local firefighter, Ross Signorio scored an impressive 9.0 in audience voting for his recipe for "Rossome Ribs". He is one of the top five firefighters across the country who is competing for the grand prize of $10,000 but still needs votes from the general public!

So it got me to thinking...this could make a good fundraiser. Ross needs votes and community support and not-for-profits are always looking for a "unique" fundraiser, a good win-win for both! But could I pull off a large community event in less than 5 weeks?!? Ross agreed to make his ribs and I formed a great team to help me with this all you can eat RIB EVENT.

A special thanks to all the volunteers who helped me (especially Joyce, Marilyn and Pat), this event could not have happened if not for their help! Special thanks to our donors: Meijer and Mishawaka Business Association for their financial support, the 4 radio stations who promoted this event with 60 commercials and talk-ups, Jack from Tim-Buk-Tue BBQ and Catering who assisted Ross, Ron Wiggins Quartet for the sounds of blues and jazz, Space Walk who provided a bounce house for the kids, families who lent ladder golf and corn-hole sets, PJ Marketing for tee shirts, Mishawaka Fire Department (who would have been there with their trucks but unfortunately had two large fires to put out!) Chris from Quality lettering for the day of the event sign, Aunt Linda's Embroidery for making Ross' apron, WNDU for television coverage, Martins for some of the food items, Burns-Rental for the dalmatian costume and Albright Church who lent us their tables, chairs, kitchen and their gym in case of rain!

Turns out we "SOLD OUT" days ahead of the event! The weather was perfect and the turn out was amazing and the support was well appreciated! Thank you everyone!!! And don't forget to vote for Ross!



Here is Ross' recipe (as written by Ross):

Rossome Ribs

BBQ Sauce:

Ingredients: 3 c. Brown Sugar (Not light)
3 c. Heinz ketchup
1 c. Carapelli Red Wine Vinegar, Robust Flavor
1/4 c. cold water
2 Tbsp Worcestershire
2 Tbsp Garlic Powder
3 Tbsp dry mustard
4 Tsp paprika 5 tsp salt
4 Tsp Fresh ground black pepper

Directions: Use a mixer and combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, garlic powder, paprika, salt, and pepper. Blend smooth. Refrigerate 24 Hrs before using. Baby Back ribs: (2 racks) Dry Rub ingredients: 5 Tbsp light brown sugar (packed tight) 1 1/2 Tbsp kosher salt 1/2 Tbsp chili Powder 1/2 Tbsp red pepper 1/4 Tsp ground black pepper 1/4 Tsp cayenne pepper 1 Tsp garlic powder 1/2 Tsp onion powder Directions: In a bowl, combine all the dry ingredients and mix well. Place the ribs in a plastic bag. Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are covered. Put in refrigerate for 12-24 hours. Preheat the grill, turn off half the burners (you will be cooking using indirect heat) and then adjust heat to 300-350 degrees. Wrap the BBR's in foil and cook for 1-1.5 hour. Open the foil (making sure NOT to lose the juice) and slop on the BBQ, wrap again and cook for another hour. (Don't over cook!!!!) During last 10-15 minutes of cooking, brush both sides of ribs with sauce. Cook ribs directly over fire to caramelize sauce and slightly scorch rack. Transfer ribs to platter. Sprinkle ribs with a little more spice mixture and brush with more sauce. Let ribs rest 5 minutes Serve and ENJOY!

ROSS' TIPS:
1. All this cooking can be done in an oven at the same temps. Last 10-15 minutes MUST be cooked on the grill with DIRECT heat at 350*
2. Always be sure ribs are cooked to 170+ degrees.

Croque Mansieur

Some of the best food I have ever eaten was in Paris. My daughter Jenny will be returning there in a couple of weeks and I reminded her that even on the streets of Paris she could find delicious food. This is a classic French sandwich which is found in cafes and on street carts and is considered one of their "fast foods". There are two versions of this sandwich--Croque (which means to crunch) Mansieur and Croque Madame.

For Croque Mansieur:

2 mini baguettes, sliced in half longways
2 tbs. butter, softened
2 tbs. dijon mustard
4 oz. thinly sliced cured ham
4 oz. gruyère cheese, grated
fresh thyme and tarragon
ground black pepper

For Croque Madame:

add
4 fried eggs, sunny-side up
4 tbs. bechemel sauce

Directions:
1. Turn on broiler in your oven. Butter each baguette half and broil until toasted to your liking (just a couple minutes max.). Remove from oven and let cool.
2. Spread mustard on each bread half, then place ham and then top with cheese. Add herbs and pepper, and broil again until cheese is melted and just browning.
3. For croque madame, top a fried egg onto each croque monsieur sandwich, and top with the bechemel.