Milwaukee Recipe list


We have curated a long list of recipes from some of the top chef's in Milwaukee. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 24 recipes from the best restaurants in Milwaukee. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Milwaukee


Serves 4
2 oz Garlic, sliced or crushed (your choice)
8 oz Fish, diced (firm texture, like swordfish)
12 small Clams (manila or button) rinsed & cleaned
12 Mussels, rinsed & cleaned
8 Shrimp, 16/20
8 small Scallops, (10/20)
4 oz Calamari, cleaned & sliced
1 cup White Wine
6 oz Tomato Sauce (prepared store-bought is fine)
½ cup White Onions, julienne cut & sautéed
1 cup Red Potato, cut into cubes & boiled
2 oz Parsley, chopped
8 oz Shellfish Stock
1 loaf Baguette
Salt & Pepper, to taste
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Moules Mariniere

Serves 4
• 5 lbs Fresh Mussels
• 3 Bay Leaves
• 1 oz Unsalted Butter
• 3 Garlic Cloves, minced
• 1 Shallot, finely chopped
• 2 oz White Wine
• 2 oz Cream
• 1 tbsp Parsley, chopped
• Salt, to taste
• Fresh Ground Black Pepper, to taste
• 2 Slices Baguette, toasted
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Roasted Corn Chowder

Seafood, Soups
Serves 6-8
4 oz sliced Bacon
8 oz Carrot, chopped
8 oz Celery, chopped
8 oz Yellow Onion, chopped
4 oz Shallots, sliced
1 oz fresh Thyme
2 lb fresh Corn Kernels
1 Russet Potato, peeled & quartered
3 qts Chicken Stock
1 pt Heavy Cream
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Smoked Asian Fish Cakes

Yield: 24-26 cakes (1 ounce)
Asian carp is a “green fish,” environmentally friendly because it eats so low on the food chain. It’s high in heart-healthy omega-3 fatty acids and is inexpensive. Asian carp are low in mercury because they don’t eat other fish. They also grow so quickly, there’s little time to accumulate it.
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Spinach & Artichoke Dip

• 2 lbs of spinach, chopped, stems removed
• 2 cups of chopped artichokes
• 4 oz white onion, diced small
• 1 garlic chopped
• 1 pounds cream cheese
• ¾ cups parmesan cheese (grated)
• 1 oz vegetable base
• ½ cup water
• 1 tbsp butter
• salt and white pepper to taste
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Strauss Free Raised Veal Chops

Serves 4
4 Veal Rib Chops, approx. 12oz each
4 Garlic Cloves, peeled
8 Rosemary Sprigs, about 3” long
2 oz Extra Virgin Olive Oil
2 tbsp Butter, divided
1 tsp Shallot, chopped
1 oz Strauss Veal Demi Glace
Kosher salt, to taste
Fresh cracked black pepper, to taste
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Thai Buffalo Shrimp

Appetizers, Seafood
• 2 cups Roland Garlic Chili Sauce
• 1 ¼ cup oyster sauce
• 1 cup sesame oil
• 1 cup rice wine vinegar
• 3 tsp chili flakes
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White Wine Mussels

Serves 1
1 lb Prince Edwards Island (PEI) Mussels
2 oz Oil
½ cup White Wine
1 tbsp Garlic, minced
1 cup Heavy Whipping Cream
1 tbsp Parmesan Cheese
Salt & Pepper, to taste
Chopped Parsley
Lemon Wedge
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“Laughing Bird” Shrimp Ceviche

Serves 12
1 cup raw “Laughing Bird” Shrimp (55 ct per #)
1 cup + 1 T fresh Lime Juice
1 Hass avocado
1 tbsp Red Onion, minced
1 Roma Tomato, seeded & minced
2 tbsp fresh Cilantro, chopped
Salt, to taste
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Bacon Smashburger

Serves 8
8 ea strips thick cut Berkshire Bacon
¼ cup Cajun Seasoning
½ cup Brown Sugar
1 clove Garlic, chopped
1 sprig fresh Thyme, chopped
1 tbsp crushed Red Pepper
8 ea 5oz Patties, Niman Ranch course grind sirloin
8 ea Brioche ‘Slider’ Buns
4 oz Carr Valley Sheep Feta
5 ea Organic Eggs, removed from shell
2 oz Bacon Fat
2 oz Salted Butter
4 oz Marinated Castelveltrano Olives
8 slice Triple Cream Brie, optional
Salt & Pepper, to taste
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Braised Short Ribs

Serves 2
4 pcs Short Ribs (10 oz with bone or 8 oz boneless)
2 Carrots
2 mediumYellow Onions
2 ribs Celery
8 Garlic Cloves, peeled
5 sprigs fresh Thyme
1 bunch Parsley
2 Bay Leaves
¼ cup Tomato Paste
1 quart Chicken Broth
2 cups Red Wine
Salt & pepper
2 tbsp Olive Oil
8 oz Mushrooms, sliced
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Chipotle Sauce

Yields 2.5 Cups
1 cup Mayonnaise
1 cup Sour Cream
Juice of 1 Lime
3 Chipotle Peppers in Adobo Sauce, minced
½ tsp Ground Cumin
¼ cup Cilantro, chopped
1 tbsp Sriracha Sauce
Salt & Pepper to taste
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Crab Cakes

ields 7-8 3oz Cakes
1 lb Lump Crab Meat
1 Egg
1 tsp Worcestershire Sauce
1 tsp Lemon Juice
1 tsp Chopped Parsley
1 tsp Old Bay Seasoning
¼ tsp Dry Mustard
1 tsp White Pepper
1 tsp Dijon Mustard
1 tbsp Mayonaise
½ cup Bread Crumbs
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French Onion Soup

Serves 4
¼ lb Butter
4 Yellow Onions, julienne
3 cloves Garlic, thinly sliced
1 Bay Leaf
1 tsp Thyme, dry
3 tbsp Flour
¼ cup Brandy
1 cup Red Wine
2 quarts good quality Beef Stock
½ tbsp Black Pepper, Ground
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Lobster Chowder

Seafood, Soups
Serves 4
3 tbsp Shallots, chopped
1 qt Lobster Stock
2 tsp Paprika
1 tbsp Sriracha
3 tsp Cornstarch
1 cup Heavy Cream
1 cup Sherry
3 tbsp Cold Water
2 tbsp Oil
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Noce di Capesante con Purea di Cavolfiore e Bagna Cauda Seared scallops with cauliflower puree and anchovy sauce

Serves 8
8 ea U10 dry pack jumbo scallops
Olive oil for cooking
Freshly ground white pepper
Freshly ground black pepper
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Octopus Ceviche with Katakuriko Fried Soft Shell Shrimp

Serves 1
2 tbsp Cooked Octopus, small dice
2 tbsp Pico de Gallo
¼ Avocado, roughly chopped
Squeeze of Lime Juice
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Orange Braised Wisco Saddleback Hog with Black Pepper ‘Day Old Cheddar’ Grits, PBR Syrup

Serves 4-6
1 lb Pork Belly, cleaned & trimmed
2 ea Onion, rough chopped
2 ea Oranges, sliced
1 bunch Celery, leaves & stems trimmed
2 ea Carrots, rough chopped
2 clove Garlic, whole
6 ea Bay Leaf
3 cup Chicken Stock
1 cup Instant Grits or Polenta
4 oz Day Old Cheddar, shredded
4 oz Butter
1 tbsp fresh cracked Black Peppercorns
1 oz fresh Parsely, chopped
1 tbsp Brown Sugar
½ cup Pear Cider
½ cup Pabst Blue Ribbon
2 tsp Spiced Rum
Salt & Pepper to taste
Fresh Thyme & Rosemary
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Pear & Mission Fig Salad with Michigan Manchego Cheese, Baby Red Romaine, Pear Vinaigrette, & Pistachios

Serves 1
2 Baby Red Romaine Lettuce Heads
(leaves cut in half, washed & dried)
½ cup Shaved Mantoro Cheese
3 Black Mission Figs, quartered
1 D’Anjou Pear, shaved thinly
2 tbsp toasted Pistachios
1½ tbsp Pear Vinaigrette
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Pork Schnitzel

Serves 1
1 8 oz Pork Chop, bone-in
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Rabbit Meatballs

20-25 meatballs
2 lb. Rabbit
.75 lb. Pork butt
2 Rabbit livers - soaked in ice water overnight (if available)
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Root Vegetable Lasagna

Serves 4-6
6 oz Butter
6 oz Flour
½ cup Shallots, diced
5 cups Milk
¼ tsp Thyme
Salt & pepper
6 large Parsnips
4 Carrots
4 large Turnips
1 Rutabaga
5 Lasagna Sheets
4 cups Ricotta Cheese
1 tbsp Garlic, chopped
Parmesan Cheese
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Spring Salad with Burnt Honey & Miso Vinaigrette

Serves 4
4 oz Pure Honey
2 oz Rice Wine Vinegar
2 oz Grape Seed Oil
1 oz White Miso
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Warm Apple Crostada

Yields about 8 medium sized crostada’s
½ pound Butter (room temp)
¼ pound Confectioner’s Sugar
1 Egg + Eggs for an egg wash
1/3 pound Cake or Pastry Flour
1/3 pound All Purpose Flour
1 tsp Vanilla Extract
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