Chef Todd Downs, for the Wisconsin Milk Marketing Board, Yield: 12 servings 12 slices seeded, whole-grain bread (such as sunflower seed), 2”-by-2” square and 1/8” thick, crusts removed 6 T. butter, melted 24 slices Wisconsin queso blanco or queso blanco con frutas cheese, 2”-by-2”square and 1/4” thick Red Onion Jam (recipe follows) Method (1) Brush the bread slices on both sides with the melted butter. Toast until golden brown. (2) Heat a large, nonstick skillet over medium-high heat. Lightly grill cheese squares until golden brown on both sides. (3) Place 12 cheese squares on a cutting board. Top each with 1 t. Red Onion Jam, and then a slice of the toasted bread. Top the bread with 1 t. jam. Top each sandwich with a slice of remaining cheese. Press sandwich together. If preparing ahead, warm sandwiches in a 350˚F oven just before serving. Red Onion Jam 2 red onions, peeled and cut in very thin, match-sized strips 1/4 c. vegetable oil 1/2 c. rice vinegar 1/4 c. grenadine syrup Juice of 1 lemon 1/2 c. golden raisins 1 T. fresh thyme leaves or 1/2 t. dried Freshly ground pepper, to taste Method (1) Sauté the onion in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. (2) Add remaining jam ingredients. Cook for about 20 minutes, until thickened. Wine pairing: The crisp, spicy, Wente Riesling “Riverbank” 2008 (California), with honeysuckle and lychee flavors, will meld the sweet onion jam to the richness of the grilled cheese. IDAHO POTATO COMMISSIOn InsIde-Out GrIlled Cheese wIth red OnIOn Jam Rolf Stroeh, chef, Design Cuisine Catering, Arlington, Va., Yield: 24 servings 12 Bermuda onions, sliced 3/4” thick Olive oil, as needed 1/4 c. crushed black peppercorns 1/4 c. fresh oregano, chopped 1/4 c. fresh thyme, chopped 2 T. dry Cajun seasoning 2 T. garlic, minced 48 4-oz. steaks (beef loin, tenderloin steaks, side muscle off, skinned) Twice-Baked Potatoes (recipe follows) Method (1) Brush onion slices with oil. Place onion slices on hot grid to grill-mark, turning once. Remove; keep warm. (2) Combine peppercorns, oregano, thyme, Cajun seasoning and garlic in small bowl. Sprinkle 1 t. seasoning mixture over each steak; reserve. (3) For each serving: Pan-broil 2 steaks in hot skillet over medium-high heat to desired doneness, turning once. Place steaks on hot grid to grillmark, turning once. Serve steaks on bed of grilled onions with a Twice-Baked Potato. Twice-Baked Potatoes 24 (70 count) whole Idaho potatoes 18 parsnips, peeled and chunked 3 c. buttermilk 16 oz. plus 2 T. butter 4 t. garlic, minced 3 c. sour cream (or crème fraîche) 2 c. fresh chives, chopped 1 1/2 c. sharp Cheddar cheese, grated 3 t. grated nutmeg Salt and pepper, to taste 1 1/2 c. Parmesan cheese, grated Method (1) Scrub potatoes, and bake at 425˚F for 50 minutes or until done. (2) Cook parsnips in boiling, salted water until tender. Drain. Set aside. Warm buttermilk and 16 oz. butter until lukewarm. Set aside. (3) Sauté garlic in remaining 2 T. butter. Set aside. (4) When potatoes are done, split in half lengthwise, and scoop out pulp. It is important to work quickly so ingredients will remain hot. (5) Mash cooked potatoes with parsnips, and add buttermilk/butter mixture, garlic, sour cream, chives, Cheddar cheese, nutmeg, salt and pepper. Spoon mixture back into empty potato shells. Sprinkle with Parmesan cheese. Put potatoes under salamander or broiler for 5 minutes or until brown. Serve immediately. Wine pairing: The Syrah/Grenache/Cabernet Sauvignon blend Sanguis Infidels 2006 (California) has it all: smoky goodness from the Syrah, sweet spice from the Grenache and blackberry, cocoa and a deep richness from the Cab—a perfect downhome pairing with cowboy steak. COwbOy steak and twICe-baked POtatO 54 | Chef