We have a nice stock of Capitol Brewery's Mutiny IPA and wanted to pair it with Lake Superior Whitefish fillets. A simple fish fry is a perfect combination and a great touchstone of Great Lakes Cuisine but we were looking for something a bit...well, a bit different. Instead of the traditional coleslaw, we went with [...]
Category: Tastes
Gerard, Duck Part Deux
So we're on a bit of a smoked duck kick of late based on a gift we received of three whole smoked ducks. We covered the process of breaking the duck down into parts in our Smoked Duck Pot Pie discussion, and now we return to those pieces for a few additional applications. The shredded [...]
Schnitzel, Spaetzle, and Gingersnap Gravy
Using crushed pretzels as the coating for a pork schnitzel adds a nice texture to the coating. The flour, egg, pretzel sequence of coating, as well as allowing the coating to rest for five minutes before frying, ensures better adherence. The spaetzle gets an addition of New Glarus Totally Naked in place of milk or [...]
The Devil’s Playthings – Smoked Deviled Eggs
Idle hands are the devil's playthings and a bit of idle time led to to this take on Deviled Eggs. The History Channel tells me Deviled Eggs may be as ancient as 1st century Roman culture, where they marinated small song birds and stuffed them into eggs. In this case, my good friend Tom gave [...]
On Culture, Caraway…again
The flavor combinations we detailed in our post On Culture, Caraway, and a Computer were intriguing - partly because of the genesis of the recipe and partly because of the use of under-appreciated caraway. The texture of the pudding we prepared, given the bacon and pepper flavors, seemed odd, but the taste was interesting. So [...]
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