I just got back from a week at our place on Lake Kabetogama for a little vacation catching big walleyes and eating some excellent food with good friends. Teresa and I were there with our friends Steve and Kathy Rudh and Denny and Gail Cletcher from Indiana. The fishing started out very slow but we caught enough "keepers" to have a fish fry and it was marvelous. Fresh walleye straight out of the lake and into a fry pan is an amazing thing. We seasoned all-purpose flour with Lawry's seasoned salt, Penzey's Fox Point seasoning and Course Ground Black Pepper, then made an egg wash using two eggs and a little Half & Half and seasoned some Panko bread crumbs with the same seasonings as the flour. We dipped the fish fillets in the flour first and then into the egg wash and finally the Panko mixture. Peanut oil was our fry medium heated to 350 degrees in a cast iron fry pan to a depth of about 1 inch. It was fried for about 2 minutes on each side or until nice and golden and then placed on a plate lined with paper towel to hold them in the oven until all the fillets were cooked. We served the fish with Tartar Sauce and cole slaw and that was enough. Absolutely fabulous! We could hardly stop eating that stuff.
We had planned to do some burgers during the week and Steve brought some preformed patties that he cooked with cheese and bacon that were excellent and because we had used his patties I had some 80/20 ground chuck leftover. After we got home I decided to make burgers again to use up the beef so here's how it went:
1 Lb 80/20 ground chuck
Salt and pepper to taste
1/2 package of Cream cheese softened
8 to 10 Manzanilla Green Olives sliced
1 Claussen Kosher Dill Sandwich Slice, Minced
3T Bacon Jam (see my blog post for the recipe)
3 or 4 Hamburger buns
Mix the sliced olives and minced pickles into the softened cream cheese until thoroughly combined and set aside. Spread out the beef in a large bowl and then season it with Kosher salt and fresh ground pepper, then form it into approximately 1/3 lb patties 1/2" thick. Make a small depression in the center of each patty so that as it cooks and begins to sear, the burger will swell in the center and end up nicely shaped in an even thickness. Grill the patties for about 4 minutes per side until medium well.
Meanwhile, split the buns and grill them until well toasted. Spread 1 Tablespoon of the Bacon Jam onto the bottom half of each bun and then place a burger patty on top. Spread a generous 1 to 2 Tablespoons of the Cream Cheese mixture over the patty and top it with the rest of the bun. Serve with whatever sides you normally like alongside a tasty hamburger.
The bacon Jam gives you a nice salty balsamic smoky flavor as you bite into it because that's the first thing that hits your tongue. Next comes the great beef flavor and the finish is the creamy, salty , pickly smooth and melty cream cheese layer. Now that's what I call a burger!
Happy Grilling!
Tim
Sunday, June 19, 2011
Wednesday, June 1, 2011
Bacon Jam
It has been a while since I last posted here but things have been a bit busy lately. That said , I have been reading a fun book lately entitled Food Trucks, by Heather Shouse, which is a great look at food on wheels across the country and among the gleanings there I found an idea by the owner of a converted Airstream called Skillet out of Seattle. Joshua Henderson makes a burger there that sounds great and what makes it great is his Bacon Jam, which he slathers on the bun before serving it. He didn't give the recipe but a few tips on what he does to make it so I figured it out on my own after some experimenting. Here's the deal:
1 lb bacon cut in 1/2" pcs
1 sweet onion, diced
2 T balsamic vinegar
3 T malt vinegar
2 t brown sugar
1/2 t chipotle powder(www.penzeys.com )
1/2 t allspice
1 t fresh ground black pepper
1/4 t kosher salt
Place the bacon pieces in a saute pan over low heat. While the bacon is slowly rendering, spoon 1 tablespoon of the bacon fat into another saute pan and add the onion. Cook over medium-low heat for about 15 minutes, stirring often and occasionally adding a little water or beer and scraping the carmelized bits from the pan with a spatula. Once the onions are deep brown, add the balsamic vinegar, brown sugar, chipotle powder, allspice, pepper, and salt and cook for two minutes more.
Add the onion mixture to the pan with the bacon, keeping the heat on low and cook, stirring occasionally, until most of the moisture has been absorbed, about 2 hours. Add 3 tablespoons malt vinegar and cook for about 2 minutes more. Remove from the heat and transfer to a food processor and pulse until the mixture is a smooth consistency. Transfer the mixture to a jar draining off any excess fat and store in the refrigerator where it will set to a jam-like consistency.
Use the jam as a condiment on burgers, fried egg sandwiches, etc.;
Enjoy,
Tim
1 lb bacon cut in 1/2" pcs
1 sweet onion, diced
2 T balsamic vinegar
3 T malt vinegar
2 t brown sugar
1/2 t chipotle powder(www.penzeys.com )
1/2 t allspice
1 t fresh ground black pepper
1/4 t kosher salt
Place the bacon pieces in a saute pan over low heat. While the bacon is slowly rendering, spoon 1 tablespoon of the bacon fat into another saute pan and add the onion. Cook over medium-low heat for about 15 minutes, stirring often and occasionally adding a little water or beer and scraping the carmelized bits from the pan with a spatula. Once the onions are deep brown, add the balsamic vinegar, brown sugar, chipotle powder, allspice, pepper, and salt and cook for two minutes more.
Add the onion mixture to the pan with the bacon, keeping the heat on low and cook, stirring occasionally, until most of the moisture has been absorbed, about 2 hours. Add 3 tablespoons malt vinegar and cook for about 2 minutes more. Remove from the heat and transfer to a food processor and pulse until the mixture is a smooth consistency. Transfer the mixture to a jar draining off any excess fat and store in the refrigerator where it will set to a jam-like consistency.
Use the jam as a condiment on burgers, fried egg sandwiches, etc.;
Enjoy,
Tim
Tuesday, May 3, 2011
Egg Salad Cravings
I had a craving the other day for Egg Salad. I love the stuff about as much as I love Deviled Eggs and I was torn as to which one to make. I really needed some sandwich fixings for work so the Egg Salad won out and I'm glad it did because this was a stellar mix, at least to my palate. Here's the deal:
7 Large Eggs
1 medium Shallot, finely minced
5 small Green Olives, finely chopped
1 Slice of Claussen Kosher dill pickle, finely chopped
1/4 teaspoon Garlic Powder
Pinch of Kosher Salt
1/3 cup Hellman's Real Mayonnaise (or to desired consistency)
Place the eggs in a pot of cold water and bring to a boil, then shut off the heat and cover for 12 minutes and then place in an ice bath for about 15 minutes or until cold.
Peel and chop into medium dice in a medium bowl. Mix all the remaining ingredients into the eggs until thoroughly combined and taste for correct spices.
Serve on good crusty bread with lettuce as a sandwich or on Crostinis as an appetizer topped with a Green olive and maybe a bit of Frank's Hot Sauce.
Bon Appetit
Tim
7 Large Eggs
1 medium Shallot, finely minced
5 small Green Olives, finely chopped
1 Slice of Claussen Kosher dill pickle, finely chopped
1/4 teaspoon Garlic Powder
Pinch of Kosher Salt
1/3 cup Hellman's Real Mayonnaise (or to desired consistency)
Place the eggs in a pot of cold water and bring to a boil, then shut off the heat and cover for 12 minutes and then place in an ice bath for about 15 minutes or until cold.
Peel and chop into medium dice in a medium bowl. Mix all the remaining ingredients into the eggs until thoroughly combined and taste for correct spices.
Serve on good crusty bread with lettuce as a sandwich or on Crostinis as an appetizer topped with a Green olive and maybe a bit of Frank's Hot Sauce.
Bon Appetit
Tim
Sunday, May 1, 2011
Some time alone
I spent some time alone this weekend as my lovely wife was at a conference for a few days. I had decided to spend the time opening up our camper on Lake Kabetogama in Northern Minnesota for the upcoming season. In preparation for the event I stopped at The Italian Village on Friday night to pick up some Hot Molinari and some Hot Capicola for a little Antipasto lunch while I was there at the lake. I had a bit of leftover Baguette and some Parmigian Reggiano and a beer to go along with it and I packed it all up and headed North.
It was sprinkling rain as I drove but it is a nice trip to one of my favorite places on the planet where there are very large walleyes, by the way, so it didn't matter about a little rain. I found the camper in very good shape after a long winter. The tarp my son and I had tied over the top to protect it was in very good shape and all the ropes were still tight. I uncovered it and folded the tarp for storage and hooked up an LP gas tank to the camper and fired up the cooktop to take the chill off the interior. After warming a bit I sat at the table and enjoyed the meats and cheeses I had brought and felt very thankful to be in a place my wife and I enjoy so much and have some great food to boot! I finished cleaning the camper up and organizing a few things and then went down to the dock to see the lake, which had just become ice-free on Friday night.
It was beautiful as usual but the water was quite low. I hope the Spring rains will bring it back up to normal fairly soon.
It started to rain fairly heavy so I packed up my stuff and began the trip(sadly) back home. I remembered as I was heading South that I would be passing one of my favorite places to eat in Eveleth, MN, the K&B Drive In. They specialize in Texas Barbeque and it is very good. I found it while remodeling the home of some friends on Pleasant Lake just a few miles away and stopped there to pick up lunch. I pulled into the drive-in (yes, it really is a drive-in) and asked the server what their specialty was. She told me about the barbeque and I decided to try it. I ordered the Brisket Sandwich and I was immediately hooked. It was great! They also have some pretty good Onion Rings and I always have those when I can. It was a nice cap to the day.
Sunday I decided to try the Brunch at another favorite place, G.B. Schneider & Co. in Duluth. They have recently started doing brunch with a menu of specific dishes and their great sandwich menu as well as a Pastry and Salad Bar to complement the entrees. I noticed Eggs Benedict on the menu and I had to try it. I always try it whenever I see it. Well, it was excellent! the Hollandaise was one of the best I have ever had, rivaling the Over Easy Cafe on Sanibel Island in Florida. It was silky smooth and just the right amount of lemon. It was also served with a near-perfect side of shredded Hash Browns. They had a beautiful crunchy golden exterior and just a bit of softer center which was perfect for my taste.
This was a very nice ending to a very nice weekend except that Teresa was not here to share it with me.
Let the adventure continue!
Tim
It was sprinkling rain as I drove but it is a nice trip to one of my favorite places on the planet where there are very large walleyes, by the way, so it didn't matter about a little rain. I found the camper in very good shape after a long winter. The tarp my son and I had tied over the top to protect it was in very good shape and all the ropes were still tight. I uncovered it and folded the tarp for storage and hooked up an LP gas tank to the camper and fired up the cooktop to take the chill off the interior. After warming a bit I sat at the table and enjoyed the meats and cheeses I had brought and felt very thankful to be in a place my wife and I enjoy so much and have some great food to boot! I finished cleaning the camper up and organizing a few things and then went down to the dock to see the lake, which had just become ice-free on Friday night.
It was beautiful as usual but the water was quite low. I hope the Spring rains will bring it back up to normal fairly soon.
It started to rain fairly heavy so I packed up my stuff and began the trip(sadly) back home. I remembered as I was heading South that I would be passing one of my favorite places to eat in Eveleth, MN, the K&B Drive In. They specialize in Texas Barbeque and it is very good. I found it while remodeling the home of some friends on Pleasant Lake just a few miles away and stopped there to pick up lunch. I pulled into the drive-in (yes, it really is a drive-in) and asked the server what their specialty was. She told me about the barbeque and I decided to try it. I ordered the Brisket Sandwich and I was immediately hooked. It was great! They also have some pretty good Onion Rings and I always have those when I can. It was a nice cap to the day.
Sunday I decided to try the Brunch at another favorite place, G.B. Schneider & Co. in Duluth. They have recently started doing brunch with a menu of specific dishes and their great sandwich menu as well as a Pastry and Salad Bar to complement the entrees. I noticed Eggs Benedict on the menu and I had to try it. I always try it whenever I see it. Well, it was excellent! the Hollandaise was one of the best I have ever had, rivaling the Over Easy Cafe on Sanibel Island in Florida. It was silky smooth and just the right amount of lemon. It was also served with a near-perfect side of shredded Hash Browns. They had a beautiful crunchy golden exterior and just a bit of softer center which was perfect for my taste.
This was a very nice ending to a very nice weekend except that Teresa was not here to share it with me.
Let the adventure continue!
Tim
Tuesday, April 19, 2011
The Italian Village
I recently had a wonderful experience at a local deli in Duluth as I was procuring some Antipasti meats for a dinner engagement at my house with some of my wife's co-workers. I stopped in at the Italian Village on the corner of Central Ave. and Bristol St. in Duluth to pick up some Prosciutto, Sopressata, and Mortadella for my Antipasto course and I came upon a new face at the deli I had not met before. I forgot to ask his name but he told me he was taking over the business from his aunt. I told him what I needed and he began to slice my meats in paper thin slices, beginning with the Prosciutto and then asked me if it was thin enough. I looked at it in his hand and said "yes". He then asked if I would like a sample and gave me the piece he had cut. He proceeded to let me try each type of meat he cut for me and I told him he was making my day!
I asked him about a sausage I saw in the meat case that was covered in white and appeared to be a type of salame. He told me it was Salametti and that it was very dense and dry due to the curing process and it was similar to Sopressata but more concentrated. He said that lots of folks had asked him about it and that he should cut one as a sample so people could try it but once he cut one folks wouldn't buy it. He said, " I'm going to cut one. you'll like it." He gave me a sample and told me how to cut it and serve it and was so accommodating that I couldn't help but buy the whole sausage! He was right, it was excellent!
The store has recently increased their hours by staying open until 9:00 pm each evening, Monday through Saturday and serving dinner and sandwiches as well as all their great meats and cheeses. There are frozen pizzas, pastas, Chorizo, Italian Sausages, oils and desserts and I am told they do samples on Saturday mornings.
I was very impressed with this young man who was about to take over a well established business in a very old neighborhood in Duluth. I think he will do very well and I hope you will stop in and give him some business. He has good products and a very good demeanor as well.
I like that and I think you will too!
Tim
I asked him about a sausage I saw in the meat case that was covered in white and appeared to be a type of salame. He told me it was Salametti and that it was very dense and dry due to the curing process and it was similar to Sopressata but more concentrated. He said that lots of folks had asked him about it and that he should cut one as a sample so people could try it but once he cut one folks wouldn't buy it. He said, " I'm going to cut one. you'll like it." He gave me a sample and told me how to cut it and serve it and was so accommodating that I couldn't help but buy the whole sausage! He was right, it was excellent!
The store has recently increased their hours by staying open until 9:00 pm each evening, Monday through Saturday and serving dinner and sandwiches as well as all their great meats and cheeses. There are frozen pizzas, pastas, Chorizo, Italian Sausages, oils and desserts and I am told they do samples on Saturday mornings.
I was very impressed with this young man who was about to take over a well established business in a very old neighborhood in Duluth. I think he will do very well and I hope you will stop in and give him some business. He has good products and a very good demeanor as well.
I like that and I think you will too!
Tim
Tuesday, March 22, 2011
Over Easy Cafe
It was a beautiful Sunday morning on Fort Meyers beach and we were scheduled to make our way to Sanibel Island for the day. Teresa and I jumped into our rented convertible and put the top down for the drive to Sanibel and started looking for the Over Easy Cafe. We had read about it in an advertisement in a brochure we had picked up at our hotel. Sometimes things just work out very well in that regard. The ad said that Over Easy had a variety of Benedicts on the menu and that's what caught my attention right away. I love Eggs Benedict and I always try those when they are offered.
We arrived at 9:00 Am and it was not crowded, which was a plus, and we were seated in a quiet corner of the place. The decor was amazingly inviting and colorful; bright colors of yellow, red and blue, much like my favorite Scandinavian colors and it felt like home to both Teresa and me.
I looked at the menu for those Benedicts and saw what I just had to try; it was not a Benedict at all but their Crab and Baby Asparagus Omelet with Swiss Cheese and Hollandaise on the side. It was served with Sourdough Toast and Orange Marmalade. It was the most amazing omelet I have ever eaten! It was unbelievable! I was in food heaven for the entire time at the restaurant. I wanted to order it all over again just because it was that good. It was perfectly cooked and the Hollandaise was a nice balance of lemon and buttery egg.
Teresa ordered the Fried Egg Sandwich on a Bagel with Provolone Cheese and tried the Fresh Squeezed Orange Juice. She said the juice was wonderful and I don't normally like Orange Juice but I tried it and it was unbelievable. Remember, I don't like Orange Juice and this stuff tasted like it had dropped right off the tree and had been pressed right there at that moment; It could make me like Orange Juice!
The next great thing they offered was their coffee. It was Green Mountain and it was excellent. I wanted to stay in this restaurant all morning. Our server's name was Faviana and she was a delight. I told her that the decor was very comfortable and she said that she agreed and that it was a cheery place to come to work. It showed in her attitude and service. It is so nice to see people that enjoy what they do and make their place of work a place that is attractive for anyone who happens upon it. I have to say that this was the absolute highlight of our trip in terms of quality and atmosphere. I could eat there every day if it were possible.
The next stop on our culinary tour was a Monday morning breakfast stop at Heavenly Biscuit in Ft. Meyers Beach. We had heard about this little place from a lady that managed the Americinn at White Bear Lake, MN. She said that she had lived in the Ft Meyers Beach area and that we should try the Heavenly Biscuit. It turned out to be a very good find. The biscuits were excellent, moist and perfectly cooked and their special of the day was a Bacon, Egg and Cheese with Tomato, which both of us tried along with their Home Fries. The fries were very good; a very crispy, well browned potato with crispy skins and onion as well as a hint of garlic in the mix.
The restaurant was a bit like the Swamp Sisters here in Saginaw, MN; a small place where you placed your order at the counter and found your place at either a table inside or one of three tables on the porch of what had at one time been a small home on the main drag of Ft. Meyers Beach. This restaurant also was one of those you could easily spend a vast amount of time enjoying while watching the activity in the neighborhood. I fact, you could tell that this was a popular place because we saw the same cabbies there both times we went and saw that the locals frequented the place every day. It just had to be good, and it was!
Plan a trip soon, my friend and eat well!
Tim
We arrived at 9:00 Am and it was not crowded, which was a plus, and we were seated in a quiet corner of the place. The decor was amazingly inviting and colorful; bright colors of yellow, red and blue, much like my favorite Scandinavian colors and it felt like home to both Teresa and me.
I looked at the menu for those Benedicts and saw what I just had to try; it was not a Benedict at all but their Crab and Baby Asparagus Omelet with Swiss Cheese and Hollandaise on the side. It was served with Sourdough Toast and Orange Marmalade. It was the most amazing omelet I have ever eaten! It was unbelievable! I was in food heaven for the entire time at the restaurant. I wanted to order it all over again just because it was that good. It was perfectly cooked and the Hollandaise was a nice balance of lemon and buttery egg.
Teresa ordered the Fried Egg Sandwich on a Bagel with Provolone Cheese and tried the Fresh Squeezed Orange Juice. She said the juice was wonderful and I don't normally like Orange Juice but I tried it and it was unbelievable. Remember, I don't like Orange Juice and this stuff tasted like it had dropped right off the tree and had been pressed right there at that moment; It could make me like Orange Juice!
The next great thing they offered was their coffee. It was Green Mountain and it was excellent. I wanted to stay in this restaurant all morning. Our server's name was Faviana and she was a delight. I told her that the decor was very comfortable and she said that she agreed and that it was a cheery place to come to work. It showed in her attitude and service. It is so nice to see people that enjoy what they do and make their place of work a place that is attractive for anyone who happens upon it. I have to say that this was the absolute highlight of our trip in terms of quality and atmosphere. I could eat there every day if it were possible.
The next stop on our culinary tour was a Monday morning breakfast stop at Heavenly Biscuit in Ft. Meyers Beach. We had heard about this little place from a lady that managed the Americinn at White Bear Lake, MN. She said that she had lived in the Ft Meyers Beach area and that we should try the Heavenly Biscuit. It turned out to be a very good find. The biscuits were excellent, moist and perfectly cooked and their special of the day was a Bacon, Egg and Cheese with Tomato, which both of us tried along with their Home Fries. The fries were very good; a very crispy, well browned potato with crispy skins and onion as well as a hint of garlic in the mix.
The restaurant was a bit like the Swamp Sisters here in Saginaw, MN; a small place where you placed your order at the counter and found your place at either a table inside or one of three tables on the porch of what had at one time been a small home on the main drag of Ft. Meyers Beach. This restaurant also was one of those you could easily spend a vast amount of time enjoying while watching the activity in the neighborhood. I fact, you could tell that this was a popular place because we saw the same cabbies there both times we went and saw that the locals frequented the place every day. It just had to be good, and it was!
Plan a trip soon, my friend and eat well!
Tim
Monday, March 21, 2011
Culinary Adventure part III
Today I continue our adventure in Southwest Florida with a trip to Snapper's, in St. Pete's Beach. We arrived at about 4:45 PM which is a bit early for dinner but it worked out for the time we happened to be there so we went for it. This turned out to be one of my favorite places to eat in the area. We began with a salad that had the most amazing dressing on it. I asked the server what was in it and, of course, she couldn't tell me but did divulge that there were three mustards, three vinegars, eggs, shallots, and garlic in it. I told her I would try to figure it out because it was so good. She asked if I cooked and I said "definitely!".
Teresa ordered a Cashew Crusted Mahi Mahi with a Mango Tomato Sauce and Grilled Bananas with Puff Pastry wrapped Potatoes. It was very nice to say the least. I ordered Blue Crab Cakes over a rice that seemed fairly sticky with some Coconut Milk, Red Bell Peppers and
Scallions. It was excellent! It tasted like my Walleye Cakes but with a more ocean fish hint because of the crab. I loved it! We topped off our dinner with a Petite Key Lime Pie, which had a Chocolate Wafer Crust and a Raspberry Coulis under it to accent the dish. It was very nice and just the right size for the dinner we experienced.
Good eating,
Tim
Teresa ordered a Cashew Crusted Mahi Mahi with a Mango Tomato Sauce and Grilled Bananas with Puff Pastry wrapped Potatoes. It was very nice to say the least. I ordered Blue Crab Cakes over a rice that seemed fairly sticky with some Coconut Milk, Red Bell Peppers and
Scallions. It was excellent! It tasted like my Walleye Cakes but with a more ocean fish hint because of the crab. I loved it! We topped off our dinner with a Petite Key Lime Pie, which had a Chocolate Wafer Crust and a Raspberry Coulis under it to accent the dish. It was very nice and just the right size for the dinner we experienced.
Good eating,
Tim
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