Wisconsin Trifecta (Bacon, Beer, Cheese Soup)

So I've been slacking in my posts lately, not that I haven't been creating wonderful things to eat, more that I've been a lazy blogger... I apologize and reward you with one of the most delicious Wisconsin style soup recipe.  What's Wisconsin style you ask, well, its loaded with what this state knows best.  BEER AND CHEESE, you can't go wrong. Ive made this soup for several years and decided this was the year to enter it in my Company's annual Soup-er-bowl competition, needless to say I wasn't surprised with the rave reviews and a 1st place win.  It was gobbled up so fast I didn't even have time to snap a pretty picture!

INGREDIENTS:

6 tablespoons butter
1 large clove garlic, finely minced
1 cup finely chopped celery
1 cup finely chopped yellow or white onion
1 cup finely chopped carrot
1/4 cup all purpose flour
1 12 oz can PBR
2 and 1/2 cups chicken stock
1/2 cup cooked good quality bacon, chopped up
1 cup heavy cream
4 oz colby jack cheese grated
4 oz sharp Wisconsin Cheddar cheese grated
1 tsp dry mustard
1/2 tsp cayenne pepper
Black pepper

Heat butter in a large pot over medium heat and add garlic, stir for about a minute.
Add the onions, carrots, and celery, season with salt and pepper and sweat veggies for about 5-10 minutes.
Add flour and stir for 3 minutes to create a roux.
Slowly add the PBR (don’t forget to save a sip for yourself) and chicken stock.
Bring to a boil and stir.
Reduce to a simmer and continue to stir every few minutes until soup has thickened (around 45 minutes)
Add Bacony goodness
While on low heat add the cream, cheese and spices. ENJOY

I like to sprinkle extra bacon pieces on top prior to serving or prepare bacon, beer, cheese bread to serve with.  I used 'Tastefully simple beer bread mix' with a PBR and added grated sharp cheddar and bacon.

Stuffed Pork Tenderloin

Tenderloin is a very easy cut of pork to prepare in many many ways, this is one which is stuffed with deliciousness, tied, and grilled to perfection. 

INGREDIENTS
2 pork tenderloins (or cut filling in 1/2, but if you're going through the trouble, make 2!)
4 teaspoons brown sugar
olive oil
salt and pepper
string

For Stuffing
about 3oz. baby portobellos
1/2 can artichoke hearts (about 3 oz)
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 Tbs. toasted pine nuts
2 garlic cloves, minced
2 tea lemon juice with 1 tea zest
salt and pepper

Prepare the stuffing first, simply pulse all ingredients in food processor until coarsely chopped.

Cut tenderloins in half horizontally making sure not to cut all the way through, leave about 1/2 inch (so halves remain attached)  Open the loins, cover with press and seal (because it's awesome), and pound to about 1/4 to 1/2 inch thick.  Trim any extra edges to make into a rectangle.  Salt-n-peppa both sides of the loin.

Spread 1/2 of the stuffing on one half of tenderloin and tightly roll up.  Tie up evenly as necessary to keep loin together.

Coat the outside with a little olive oil and rub with brown sugar, and sprinkle with salt-n-peppa.  (man, this makes me want to break into a little 'none of your business')

Place the loins on hot charcoal grill, cover, and let cook for about 25 minutes (until center is about 140°F) , rotating half way through.

Once done, rest under tented foil for about 5 to 10 minutes.
Slice and devour.