AMERICAN CUISINE.

Hello ladies and gents this is the viking telling you that today we are going to talk about

Wisconsin

Wisconsin is "America's Dairyland," and is home to numerous frozen custard stands, particularly around Milwaukee and along the Lake Michigan corridor. The state also has a special relationship with Blue Moon ice cream, being one of the only places the flavor can be found. While the flavor's origins are not well documented, it was most likely developed by flavor chemist Bill "Doc" Sidon of Milwaukee, Wisconsin. The state is also well known as a home to many cheesemakers. Currently, Wisconsin boasts 58 Master Cheesemakers, who are all qualified through an extensive process set by the Wisconsin Milk Marketing Board. 

The program is the only one of its kind outside of Europe. However, Wisconsin cheesemaking is even more diverse, ranging from artisans who hand-craft their product from the milk of their own dairy herds to large factories. Colby cheese was first created in Wisconsin in 1885 (named after the town it came from), and Brick cheese was first created in the state in 1877. The state has also played origin to Blue Marble Jack cheese, and is the only producer of Limburger cheese in the United States. Cheese curds can be eaten separately "squeaky," or cold, as a snack, or covered in batter and fried as an appetizer, often served with ranch dressing as a dipping sauce.

STUFFED BEEF TENDERLOIN

Ingredients

• 1 medium onion, chopped
• 1/2 cup diced celery
• 1 can (4 ounces) chopped mushrooms, drained
• 1/4 cup butter, cubed
• 2 cups soft bread crumbs (about 3 slices)
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon dried basil or 1 teaspoon fresh basil
• 1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
• 1/8 teaspoon pepper
• 1 beef tenderloin roast (3 pounds)
• 4 slices bacon

Directions

1. In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
2. Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
3. Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket.
4. Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

And as always have a chilled day from the viking