Author: Michael Martens

Pastrami Sandwiches

Cleaning out my fridge, I had a corned beef that needed to be eaten. A leftover from St. Patrick’s Day when corned beef brisket is cheap and plentiful. Rather than freezing the brined brisket, I instead to make a smoked pastrami. But pastrami aficionados will know that the process of curing, smoking, and steaming can take two to three days. And I wanted it for dinner tonight. So I took the best practices from several recipes and streamlined the process down to one day. But what do we give up by speeding up the process? Maybe a bit of...

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Deviled Eggs

Easter has just wrapped up, and I have a bunch of hard boiled eggs in the fridge. It’s a side effect of the kids needing to dye eggs for the holiday. Since I can only eat only so many straight hard boiled eggs, it was time to make one of my favorite dishes, deviled eggs. If you do a little searching, you’ll see quite a few different variations for this favorite post Easter holiday dish. I believe there is no right or wrong way to make them; so my version of deviled eggs is quite free form. I don’t...

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Apple Butter: Slow Cooker Style

A trip to the apple orchard is a penultimate fall activity. Picking fresh apples, sipping hot cider; maybe enjoying an apple treat. But our latest excursion also resulted in a copious supply of apples. So what to do? Make apple butter. If you never had apple butter, you are missing a sublime experience. It’s like autumn in a little jar. Sweet and tart, with the taste of cinnamon, nutmeg, and a hint of cloves. I like to spread the stuff on pancakes and french toast. For my wife, it’s an integral component of her Danish Aebleskiver. Apple butter isn’t...

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Mixed red and white roasted beets

Imagine my surprise. The wife brings home a bag of beets from the farmers market, and mixed in with the traditional red beets are two large white beets. Once you peel away their dark red skins you find white flesh with red striations. If is wasn’t for that hint of red, they’d easily be mistaken for turnips. But these where all beet, with the same earthy flavor you’d expect from their crimson brethren. Well, the whole batch got cubed up and seasoned with kosher salt and rosemary for a roasted mid week side dish. Enjoy. Roasted Beets with Rosemary...

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Now Open: Fat Joe’s Pizzeria

Lights are on and cars in the parking lot, it’s the sign that Fat Joe’s Pizzeria (1716 Grand Ave, Wausau) had their soft opening on Wednesday evening. Initial reports are favorable, we’ll give you a full review later. Fat Joe’s Pizzeria 1716 Grand Ave Wausau, WI...

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