Wisconsin Cheese Giveaway!

26 May

I’m giving away one Wisconsin Cheese gift basket to a lucky reader!  How could it be you?  Follow me on Twitter and tweet me your “best” cheesy joke.  Not a Tweep?  You can still enter by leaving your joke in the comment section of this post.  The cheesiest joke wins!

Submit your cheesy joke by 11:00 tomorrow morning.  For Twitter entries to qualify, you must follow me and mention @tweet2tj in your tweet.  If you enter via comment, be sure I have a way to get in touch with you tomorrow.  Multiple entries are allowed.

The winner will be announced here and on Twitter tomorrow at noon.  I’ll contact the winner right away and the basket will be shipped overnight to arrive in time for your Race Day celebration!

Speaking of Race Day, the folks at Wisconsin Cheese have created some recipes using the cheeses featured in the gift basket.  Yum!

Pork Tenderloin Sandwich with Wisconsin Gouda
Serves  4

Ingredients:
2 pounds whole fresh chilies, such as Fresno, jalapeño or Hungarian hot (banana)
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

For the sandwiches:
1 pound whole pork tenderloin, grilled for about 10 minutes or roasted* to medium and thinly sliced
8 slices Wisconsin Smoked Cumin Gouda cheese**
4 brioche buns, split
1/2 cup cilantro leaves
Hot sauce of your choice, optional

*To roast the tenderloin: Preheat oven to 375°F. Lightly brush tenderloin with olive or vegetable oil; salt and pepper loin. Place on rack in shallow roasting pan and roast, uncovered, for about 35 minutes, or until meat thermometer registers medium (155°F–160°F).

**If using a plain Smoked Gouda, you may sprinkle a bit of ground cumin for flavor over cheese slices before placing in oven.

Cooking Directions:
Make the pickled the chilies: Divide chilies between two 1-quart jars and cover with water to come to within 1/2 inch of jar rims. Pour water out into a measuring cup. Note the measure and pour off HALF the water, retaining the rest. Replace the discarded water with equal amount of sherry vinegar. Pour water-vinegar mixture into nonreactive saucepan. Add 2 tablespoons sugar and 2 tablespoons salt for each 3 cups of liquid in the saucepan. Add bay leaves, coriander seeds, peppercorns, cumin seeds, marjoram and garlic. Bring to boil over high heat. Reduce heat and simmer pickling liquid 10 minutes. Remove from heat; cool slightly. Pour hot liquid into jars, covering chilies. Screw on lids. Can be refrigerated up to 1 month.

Make the sandwiches: Preheat oven to 350°F. Place 1/4 of the pork slices and 2 Smoked Cumin Gouda cheese slices on each bun bottom. Place on baking sheet along with bun tops on the side. Heat for 2 minutes or until cheese melts. Remove from oven and place a serving of chilies, cilantro and a couple shakes of hot sauce, if using, over the cheese. Place bun tops over. Serve immediately.

“Brick”yard Burger Bites
Makes 12 sliders

Ingredients:
1 pound ground beef
Salt and pepper to taste
12 mini burger buns
1/2 cup lettuce, shredded
1/2 cup tomatoes, diced
1/4 cup onions, diced
6 ounces Wisconsin Brick Cheese Spread, at room temperature

Cooking Directions:
Preheat oven to 375°F.

Divide beef into 12 equal portions. Form each into a thin patty, 3 1/2 to 4 inches in diameter. Place patties on a broiler pan lightly coated with cooking spray.

Lightly sprinkle patties with salt and pepper. Bake for 10 to 12 minutes, until fully cooked.

Meanwhile, split rolls in half horizontally. Cover bottoms with lettuce, tomatoes and onions.

Spread cut side of tops with Brick spread. Place hot burgers on individual bottoms and replace tops. Serve immediately.

Fresh Nachos With Wisconsin Muenster And Salsa Cruda
Serves 8

Ingredients:
Nachos:
2 cups top-quality crisp corn tortilla pieces
1 tablespoon butter
1/2 cup white onion, diced
1 1/2 cups fresh corn kernels, cut from the cob (about 2 to 3 ears)
1 (4-ounce) can mild or hot (your choice) diced green chiles, drained
1 teaspoon mild or hot pure chili powder
1/2 teaspoon ground cumin
2 tablespoons water
1 cup canned black beans, drained
1 cup smoked turkey breast, cubed
2 1/2 cups (10 ounces) Wisconsin Muenster Cheese*, shredded

Salsa Cruda**:
2 cups fresh tomatoes, finely chopped
Juice of 1 lime
1/4 cup white onion, finely chopped
2 tablespoons fresh jalapeño pepper (or to taste), diced
1/2 cup cilantro, finely chopped
Salt and pepper, to taste

To Complete the Recipe:
Sour cream, optional

Cooking Directions:
For the nachos, preheat the oven to broil.

Spread the tortilla pieces on a baking sheet. Set aside.

Heat the butter in a skillet over medium heat and sauté the onion for 3 minutes. Add the corn kernels, green chiles, chile powder, cumin, and water. Bring to a boil, cover, and cook at a gentle boil for 5 to 7 minutes. Remove from the heat. Stir in the black beans and turkey cubes. Spoon evenly over the tortilla pieces. Spread the cheese all over. Place under the broiler for about 3 minutes, until the cheese melts and browns slightly. Remove from the oven.

For the salsa cruda, combine the tomatoes, lime juice, onion, chile, cilantro, and salt and pepper in a glass or pottery bowl. Stir.

To serve, top the nachos with the sour cream and salsa.

Tip: Instead of being broiled, the nachos can be baked in a 400°F oven for 5 to 7 minutes, or microwaved on high for 1 1/2 minutes or until the cheese melts.

*Or use Queso Quesadilla, Queso Asadero or Brick.

**Your favorite prepared salsa can be substituted for the salsa cruda.

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6 Responses to “Wisconsin Cheese Giveaway!”

  1. IndianapolisEater May 26, 2011 at 7:15 PM #

    What kind of cheese is mine and isn’t yours? Nacho cheese!

  2. DMC May 26, 2011 at 8:52 PM #

    A guy walks into a pub and sees a sign hanging over the bar:

    Cheese Sandwich: $1.50

    Chicken Sandwich: $2.50

    Hand Job: $10.00

    Checking his wallet for the necessary payment, he walks up to the bar and beckons to one of the three exceptionally attractive blondes serving drinks to an eager-looking group of men.

    ‘Yes,’ she inquires with a knowing smile, ‘can I help you?’

    ‘I was wondering,’ whispers the man, ‘are you the one who gives the hand-jobs?’

    ‘Yes,’ she purrs, ‘I am.’

    The man replies: ‘Well, wash your hands, I want a chicken sandwich.

  3. City Nom Noms May 26, 2011 at 9:45 PM #

    Well, it looks like Indy Eater has my fave joke already posted! Boo, especially since I’m from Wisconsin (though I phrase it, “What do you say when some steals your cheese? That’s nacho cheese!”)

  4. Jill N. May 26, 2011 at 10:00 PM #

    These cheese jokes are whey over my head!!

  5. Veronica May 27, 2011 at 9:51 AM #

    What kind of cheese is made backwards?

    EDAM!

  6. cow cheese May 19, 2013 at 5:12 PM #

    I almost never comment, however i did a few searching and wound up here Wisconsin
    Cheese Giveaway! | Indulge In Indy. And I actually do
    have 2 questions for you if you do not mind. Is it just me
    or does it seem like a few of the responses come
    across as if they are coming from brain dead visitors?
    😛 And, if you are writing at other online social sites, I would like to follow
    anything new you have to post. Would you make a
    list of all of your shared sites like your Facebook page,
    twitter feed, or linkedin profile?

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