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 [...]
Tag: Great Lakes Cuisine
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 [...]
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 [...]
Fish Fry Friday Nights
The Friday night Fish Fry is a tradition throughout the Great Lakes region, varying slightly with ethnic touches city by city, and even neighborhood by neighborhood. In the Milwaukee area, our favorite old school fish fry can be enjoyed at Jack Pandl's Whitefish Bay Inn, a place that is worth visiting for the history alone. [...]
