Smoked Whitefish Mousse

For nearly 300 years the Ojibwe thrived on the shores of Gitchii Gamig, what we now call Lake Superior. Fishing on the creeks, smaller lakes, and on Lake Superior was a near constant through the seasons, using nets formed of branches in the summers and fishing through the ice in the winter. One of the [...]

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 [...]

Maple-Glazed Pheasant

Using the same technique as our Smoked Pheasant, we brined our bird then oven-roasted it to completion while glazing frequently with unreduced maple syrup.  The breasts were left to chill overnight then sliced across the grain. Placed on whole grain crackers, topped with Cardona Goat Milk Cheese from our heroes at Carr Valley, then topped [...]