Mealtime in Wisconsin

Today we celebrate the state of Wisconsin. I have a deep fondness for Wisconsin. After all, Hubby was born and raised there. I might be just a little bias, but I think Wisconsin has some mighty fine sons.

Wisconsin is considered part of the mid-west. From a native Californian perspective, it should be mid-east. Just look at a map, it’s further east than west when you look at the country as a whole. In my defense, Californias consider Utah the mid west.

Wisconsin has contributed much to this great nation. The Republican Party was born in Wisconsin. The first Kindergarten was founded there in 1856. Wisconsin has given us toilet paper, Barbie and everything grass fed. It’s interesting to note that Wisconsin has yet to produce a President.

When it comes to supper time, Wisconsin is a real meat and potatoes kind of place with a German influence and straightforward, simple meals. Hubby is no exception. While he doesn’t mind a fancy supper every now and again, when you get right down to it he’s a pizza-taco-pot roast kind of guy. So today I honor Hubby and his home state with an amazing Meat and Potatoes Supper.

Wisconsin Meat and Potatoes Supper
Classic Iceberg Salad with Buttermilk Dressing
Garlic Butter Skillet Steak
Crisp Potato Wedges

Classic Iceberg Salad with Buttermilk Dressing
Classic Buttermilk Dressing
2 Garlic Cloves
3/4 cup Mayonnaise
1/2 cup Buttermilk
1 teaspoon Parsley Flakes
1/2 teaspoon dried Minced Onion Flakes

Peel and finely mince garlic in the bowl of a small food processor or mince well by hand.

In a small mixing bowl, mix together the mayonnaise and buttermilk until smooth. Stirn in the minced garlic, parsley flakes and dried onions. Season with a pinch of Kosher Salt and fresh black pepper to taste

Cover and refrigerated for at least 2 hours for the flavors to fully develop.

Iceberg Salad
2 Green Onions
1 small Cucumber
4 White Mushrooms
1 bag Iceberg Mixed Green Salad
1 cup Grape Tomatoes
Butter Croutons as desired
Shredded Cheddar Cheese, as desired

Trim green onions, slice; separating green tops from the onion bulbs, set aside. Peel and slice cucumber. Clean mushrooms, slice and set aside.

Toss the mixed greens with the white parts of the green onions in a large salad bowl. Tuck cucumber slices around the outer edge. Sprinkle salad with mushrooms and tomatoes. Chill until ready to serve.

Serve salad on chilled salad places, sprinkle with tops of the green onion just before serving.

If desired, serve with croutons and shredded cheese. Have dressing in a bowl or boat on the side to use as desired.

Garlic Butter Skillet Steak
4 tablespoons Butter, divided
1-1/2 teaspoons Parsley
2 Garlic Cloves, minced
1/4 teaspoon Soy Sauce
1 lb Flat Iron Steak
Salt to taste
Black Pepper to taste

Set butt out on counter to soften. Finely mince parsley, peel and mince garlic. Once the butter has softened, mix 3 tablespoons butter in a small bowl with the parsley, garlic and soy sauce. Set aside.

Sprinkle steak on both sides with salt and pepper. Let steak come to room temperature for even cooking. Place a large cast iron skillet over medium heat. Melt remaining butter in the skillet, swirl to coat the bottom of the pan.

Add steak, cook in the skillet to desired doneness, about 4 minutes per side for medium (with some pink). Remove steak from skillet, place on a cutting board or platter. Tent to keep warm, let steak rest for about 5 or 6 minutes. Spread a little garlic butter on the steak, cut across the grain into slices. Serve with more butter to use as desired on the side.

Crisp Potato Wedges
4 medium Russet Potatoes
2 tablespoon Olive Oil
Kosher Salt to taste
Black Pepper to taste
Parsley Flakes as a garnish

Place oven rack in the upper third of the oven. Heat oven to 425-degrees. Line a large rimmed baking sheet with parchment paper; set aside.

Scrub potatoes well. Cut potatoes in half, then slice each half into thirds. Use a paper towel to blot any moisture released from the cut potatoes. Once fully dry, place potatoes in a large bow.

Toss potato wedges with 2 tablespoons olive oil. Arrange wedges, cut side down, on the prepared baking sheet. Space wedges out so they are not touching. Sprinkle with salt and pepper.

Roast potatoes in the oven for 30 minutes undisturbed. Remove from oven; reduce heat to 350-desrees. Flip each wedge over so the other cut side is now down. Sprinkle again with salt and pepper. Return to oven; roast for another 15 minutes.

Serve hot. Ketchup is fine for the potatoes, but Ranch Dressing is better.

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Blessed are they who hope in the Lord.