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There’s a new cookbook out called “The Wisconsin Restaurant Cookbook” and in it is a great collection of recipes from restaurants all across Wisconsin. One of those recipes comes from Dan Fox at Heritage Tavern, right here in Madison. The recipe is for Fox Heritage Farms Ground Pork Lettuce Wrap with Asparagus, Mushroom and Pickled Rhubarb…so that’s what I made today!
The dish has lots of complex flavor, but comes together fairly easily, although in three parts. First you have to make the Pickled Rhubarb…and then a Chili Sweet & Sour Sauce. Each of those is simple to make – just mix together the ingredients. After that it’s just a matter of cooking up the ground pork with a little bacon, asparagus, mushrooms, onion, garlic, and ginger. After that’s cooked a bit the chili sauce and pickled rhubarb are added in and the whole thing is cooked down until it’s almost dry – then serve it up, using lettuce leaves like taco shells and garnish with some microgreens and chopped peanuts.
Dee paired it all with what has become one of Ale Asylum’s most famous beers – “F-Covid.”