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 [...]
Beer Dinner Breakdowns – Overview
In the coming months we will feature a number of Beer Dinner Breakdowns in which we will take a deeper look at craft beer dinners hosted throughout the Great Lakes region, specifically exploring how certain dishes offer complementary or contrasting flavors with their beer pairing. These beer dinners are based on publicly promoted information on [...]
In Praise of Pheasant
We were the happy recipients of pheasant breasts and pheasant sausage from a recent hunt club excursion. This is not our first time receiving the gift of pheasant, you can re-live our past culinary explorations here when we went with smoke and maple glaze. This go round we re-purposed the sausage into a Country Pâté and [...]
Cider-Brined Chicken with Red Rice, Acorn Squash, Kale
Cider-Brined Chicken with Red Rice, Acorn Squash, Kale 2 cup apple cider (Honeycrisp, if available) 1 cinnamon stick 3 bay leaves 5 whole cloves 2 cloves garlic, crushed, skin on ¼ cup salt 2 cup ice 1 whole chicken, cut in eight pieces 4 Tbs. butter 2 Tbs. fresh oregano, chopped 1 Tbs. salt ½ [...]
Great Lakes Cuisine 