We've documented our love of Buffalo Wings in the past, not only as a unique bit of Americana but also as inspiration for our Chicken Burger. Playing around with approaches over the Fourth of July holiday recently lead to a brined, grilled variation we fell in love with. Thought we'd share. Boneless and Skinless Chicken "Wings" Brine: [...]
Autobahn Mi – German Pork Sandwich
Inspiration can come from anywhere, including a recent trip to the Vietnamese sandwich shop near by to have a fairly lackluster Special Banh Mi. Banh Mi simply translates as "bread", but has come to mean the sandwich served on a specific type of crispy, French-inspired, demi-baguette. The classic is known as the "special" and comes [...]
Lake Trout with Almond Browned Butter
Trout Almandine, coated in almonds and served with a brown butter sauce, is traditionally French but has been transplanted and rooted for generations now into New Orleans creole cuisine. This would not be a representative dish of Great Lakes cuisine, but I love the flavor and texture of fresh trout and prepared almandine (also spelled [...]
This little piggie…Kyle’s Whole Roasted Pig
So Kyle says, "We should cook a pig." What are you thinking - like a pork shoulder? "No, a whole pig." How would we get one? "Don't know yet." How would we cook it? Even a small pig wouldn't fit on the gas grill. "We make a roaster." And that is how it started. This [...]
Ooh Sa Sa, Kielbasa
Kielbasa means sausage in Polish and not a specific type or style, but in the United States and in particular around the Great Lakes region, kielbasa is pork sausage, often pre-smoked, in two standard forms. Either about the diameter of a quarter and "U" shaped or a single link. You can get them from Milwaukee-based [...]
Great Lakes Cuisine 