Author: Michael Martens

Foodspotting: Urban Bistro’s Carne Asada Tacos

Downtown Wausau’s Marketplace Thursday is a great place to grab a lunch an enjoy the northern Wisconsin summer. This week Urban Street Bistro featured a Carne Asada Taco: Grilled marinated skirt steak with lettuce, guacamole, tomato, and shredded queso blanco. Served in a soft taco shell. Delicious Make your own Carne Asada....

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Copycat Recipe: Madison Plaza Tavern’s Plaza Sauce

Madison, WI is home to one of the most unique burgers you’ll ever taste. The Plaza Tavern at 319┬áN Henry St, (Just off State St at Johnson) in Downtown Madison, Wisconsin has been a local institution for decades. The story has it that the bar itself started in the 1930’s as a speakeasy, but its namesake burger didn’t get its start until 1964. From that point on, over 2 million Plaza burgers have been consumed over the years as the place attracts college students, UW alumni, government employees, and local business people and workers. This eclectic mix of patrons...

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30 Minute Dinner: Make a Fritatta

Weeknight dinners are a dilemma. You need to come up with something quick, but your family doesn’t want the same thing over and over again. Enter the Frittata. A favorite dish of Mother’s Day brunch and for using up left-overs, this egg dish is extremely versatile and makes a great quick meal choice. Just keep a few key ingredients in your fridge and you’ll be ready to whip up a quick meal in 30 minutes. Like I mentioned, the frittata is infinitely versatile. This egg dish is a carrier for all sorts of meats, vegetables and cheeses. Don’t want...

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Key Lime Ice Cream at Carl D’s Soft Serve

I’m a sucker for key lime pie, or anything that’s key lime flavored. So when I saw that Key Lime was the featured flavor over at Carl D’s Soft Serve in Stevens Point, I knew I needed to make a road trip. Hurry, though, cause if you are a fan of the key lime like I am, this taste is for a limited time only.  ...

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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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