Origins of a dish are an ephemeral thing, full of nuance and speculation.And as debates rage about the invention of many dishes in the modern pantheon, those dishes morph and change to accommodate modern tastes or based on ingredient availability so the current incarnation may bear little resemblance to the original dish. The Salade Niçoise [...]
Tag: Recipe
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: [...]
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 [...]
Great Lakes Cuisine 