Discussions of cuisine are fraught with historic, ethnic, and racial overtones which are impossible to avoid. Unavoidably, discussions of cuisine, such as this one, are a bit more academic than singing the praises of farm-churned butter, but they are important. We have touched on the larger discussion of defining a cuisine in reflecting on the [...]
In Praise of Smoked Trout
I have a special fondness for trout. They are a beautiful jewel of a fish, found in some of nature's most pristine and precious settings. On a mountain lake at Colorado twilight, nearly silent but for the light ripple of the lure hitting the mirrored surface of the water, anticipating, feeling for the pull, completely [...]
Brined, Grilled Buffalo Wings
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 [...]
Great Lakes Cuisine 