The many smaller lakes in the Great Lakes region provide a variety of species of fresh water fish. Some folks shy away from preparing the Northern Pike due to the additional row of bones ("Y" bones), which can make it a bit trickier to prepare. There is a fairly simple technique to handle the bones, [...]
Tag: Recipe
Welcoming Autumn – Apple-glazed Smoked Turkey
Seasonality is a foundational idea in Great Lakes cuisine. The seasonal cycles in the region are pronounced and the agricultural traditions respond accordingly. The traditions of preservation, so important to Great lakes cuisine, is clearly derived from the seasonality. Some of the traditional meals also fall in line with the turn of the seasons. As summer fades into the [...]
Butchers, Beef, and Three Hours of Smoke
Here in the Great Lakes, a local butcher is a good person to know. Let's say one day you walk in looking for something unique to throw on the smoker. No, not pork belly. We've done that. Beef brisket, done it. Most of the standard fare, we've covered. If you're a regular like Tom and [...]
In Praise of Cherries – Pork Tenderloin with Cherry Pan Sauce
The summer picking season has begun in the Great Lakes region for tart Montmorency cherries. Both Bing and Montmorency are grown extensively in Wisconsin and Michigan, thus the National Cherry Festival hosted in Traverse City, Michigan each year. On the festival website, they share this bit of history: French colonists from Normandy brought pits that [...]
Spring Beer Tasting
A recent gathering dedicated to craft brews featured a set of beers from Wisconsin paired with artisan cheeses and small plate appetizers...ahhh, the joy. The variations of craft beers provide a great complement to so many foods and Great Lakes Cuisine takes full advantage of such pairings. The most difficult part was setting the drinking [...]
Great Lakes Cuisine 