The phrase “Canadian Cuisine” evokes images of poutine, maple syrup, and doughnuts. Wisconsin dietary staples include beer, brats, and cheese. Though the two societies have clearly been making eyes at one another over Lake Superior, each is too reticent to make the approach. Someone ought to get these two well-mannered, flannel-clad cultures acquainted. Northland Neighbors, here’s your icebreaker:
19 oz cheddar and bacon brats, sliced
½ C diced white onion
1 C beer (lager)
1 C Tomato sauce
1 T chili powder
½ C mild salsa
1T real 100% maple syrup
½ t Cajun habanero sauce
1 ½ pounds tater tots, cooked according to package directions
12 oz cheese curds
Fry sliced brats until cooked through.
Add onion and fry another 5 minutes.
Add remaining ingredients (except tots and curds)
Simmer for 30 minutes
Serve Chili over tots and curds.
The ITP said “awesome” and “thank you.” This marks the first time my cooking has evoked a refrain of high praise AND civility. Perhaps the kindness was evoked by edible chimeric manifestation of well-mannered cultures. The poutine was one for the ages. So good and so rich, it forced me into senescence- I literally napped after my meal. Much more could be said, but it is time to head owt (sic) to a hockey game, eh?