One of the best gifts Minnesota has to offer is its great apple orchards. To be surrounded by the fruit trees and the colored leaves is a true fall experience. Some apples are great for pies, some are great for baking and some are best simply being enjoyed right from the tree. The best part is not only enjoying the orchards and its fruits, but also keeping it real by keeping in local.
For a complete list of Orchards visit : http://www.allaboutapples.com/orchard/mn.htm
Something about fall makes me crave pork shops on the grill. Simply letting them sit in a bath of olive oil, rosemary, garlic, a little salt and fresh cracked black pepper for an hour or so before grilling to your liking. And again, nothing is better with pork that those Minnesota apples. Here is a quick recipe using sweet potatoes and apples which rocks with pork chops. It is also great w/ Salmon.
\m/ Richard
Sweet Potato Hash
Ingredients
5 bacon slices, diced
1 tablespoon olive oil
1/2 medium yellow onion
3 medium-size sweet potatoes, chopped
1 large apple, peeled and chopped
1/2 cup chicken broth
1/4 teaspoon chopped thyme (fresh whenever possible)
1/4 teaspoon chopped sage (fresh whenever possible)
1/4 teaspoon ground allspice
1/2 cup chopped toasted pecans
1 tablespoon chopped fresh parsley
Preparation
In a large skillet sauté bacon in hot oil until brown. Add onion, and sauté 2 minutes. Stir in sweet potatoes, and sauté 5 minutes. Stir in apple and next 3 ingredients, and cook, stirring often, 8 to 10 minutes or until potatoes and apple are soft. Garnish with the pecans and parsley
Thursday, October 15, 2009
Monday, August 17, 2009
Southwest Summer Recipes
I may be from Minnesota, but I am a desert rat at heart! I first lived in the Southwest as a kid, then in my early 20s as a culinary adventure which lasted almost 6 years. Honing my passion and learning skills and was lucky enough to work with some great Chefs of the Southwest. Due to the global market and the popularity, many ingredients from the dishes of the Southwest are now available here.
I can’t wait to share these culinary adventures!
-Richard
“Sonoran Seasoning a true Essence of the Southwest”
This basic Sonoran seasoning can be made using cups, teaspoons, tablespoons or quarts. Again, most of the recipes I do were given to me from traditional cooks whom don’t really measure a thing.. It is a basic seasoning for pork, chicken and even beef to be grilled on an open flame. It truly is a taste of the Southwest.
Just mix together and keep on hand for spur of the moment BBQs:
1 part dark chili powder
1 part cumin
1 part sugar (white)
1 part black pepper
1 part salt (I like kosher or sea)
3 parts paprika
¼ part cayenne pepper
Mix and store and store for up to 4 months.
I can’t wait to share these culinary adventures!
-Richard
“Sonoran Seasoning a true Essence of the Southwest”
This basic Sonoran seasoning can be made using cups, teaspoons, tablespoons or quarts. Again, most of the recipes I do were given to me from traditional cooks whom don’t really measure a thing.. It is a basic seasoning for pork, chicken and even beef to be grilled on an open flame. It truly is a taste of the Southwest.
Just mix together and keep on hand for spur of the moment BBQs:
1 part dark chili powder
1 part cumin
1 part sugar (white)
1 part black pepper
1 part salt (I like kosher or sea)
3 parts paprika
¼ part cayenne pepper
Mix and store and store for up to 4 months.
Tuesday, June 2, 2009
Grilled Salmon & Blueberry Salmon
Another evolution of a recipe… It all starts with a thought and a couple of ingredients (I hope)
As I have stated many times before...I have the best job in the world as I get paid to play with food.
June is National Blueberry Month so I wanted to come up with a light recipe using blueberries as the focus. I used a couple of other ingredients I had in the kitchen and came up with this… Again Keep it Simple
Grilled Salmon & Blueberry Salad
2 lbs grilled salmon (cut in four)
1 handful of baby greens
1 granny smith apple (cut)
pint of blueberries
¼ cup balsamic vinegar
1 T sugar
2 c. Olive oil
Salt & Pepper to taste
Grilled piece of Ciabatta
Dressing:
Toss half pint of blueberries in mixing bowl and mash.. Add sugar and balsamic. Whisk in olive oil. Toss the sliced apples in dressing and set aside.
Toss greens with dressing and apples and lightly mix. Place greens on the serving tray and Salmon on top and garnish with remaining blueberries... Done...
As I have stated many times before...I have the best job in the world as I get paid to play with food.
June is National Blueberry Month so I wanted to come up with a light recipe using blueberries as the focus. I used a couple of other ingredients I had in the kitchen and came up with this… Again Keep it Simple
Grilled Salmon & Blueberry Salad
2 lbs grilled salmon (cut in four)
1 handful of baby greens
1 granny smith apple (cut)
pint of blueberries
¼ cup balsamic vinegar
1 T sugar
2 c. Olive oil
Salt & Pepper to taste
Grilled piece of Ciabatta
Dressing:
Toss half pint of blueberries in mixing bowl and mash.. Add sugar and balsamic. Whisk in olive oil. Toss the sliced apples in dressing and set aside.
Toss greens with dressing and apples and lightly mix. Place greens on the serving tray and Salmon on top and garnish with remaining blueberries... Done...
Friday, May 22, 2009
Weekend Walleye
Someone gave me this recipe and I had to share. I played with this yesterday and it was awesome! Thought it would be good for all the Fishermen & Fisherwomen this long holiday weekend.
Keep it reel (get it? Fishing.. …reel)
\m/ Richard
Ingredients
1 walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce (recipe follows)
6 ounces linguini, cooked
Lemon wedges, for garnish
Directions
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
Garlic Wine Sauce:
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup Crofut Northwoods
3 tablespoons lemon pepper
Melt the butter in a medium saucepot over medium heat. Add the garlic and sauté until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
Keep it reel (get it? Fishing.. …reel)
\m/ Richard
Ingredients
1 walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce (recipe follows)
6 ounces linguini, cooked
Lemon wedges, for garnish
Directions
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
Garlic Wine Sauce:
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup Crofut Northwoods
3 tablespoons lemon pepper
Melt the butter in a medium saucepot over medium heat. Add the garlic and sauté until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
Tuesday, April 21, 2009
The recipe that changed my life….
Most my blogs are random thoughts that just sort of come in and out of my mind as do so many other things in this life; this blog however, thanks to the age of info-saturation and social networking came to me from a friend that I had not seen in over 17 years.
I can honestly tell you that this simple recipe changed the direction of my life and I owe all that I have to a simple little artichoke.
As I grow older and remember the people that have come and gone in my life, one person that sticks in my mind was Joey. It was during that 18ish part of life when we are not exactly sure what we want to do or what we want to be, but through pressures from those around us, a decision has to be made. Joe was my friend that always seemed to help me avoid any such serious decision making and focus on having fun at all expenses. …mostly others'...
You see, I always knew that I could cook and knew it was something I liked to do, but never thought that it was something I would build my life upon. I was going to be a rock star, but after I realized that I could not play an instrument nor knew how to sing I started getting a little nervous on where my life was going. Until one day, I walked into Joe’s house and headed towards the kitchen.
This was like no kitchen I have ever witnessed in my life. It was an Italian kitchen! The aromas of the sauces that had been simmering all day on the stove, fresh breads, the steaming kettles for pasta and all that it comes with. When asked by his mother if I would like to stay for dinner, I said, “of course!” Before I could dive into the pasta, I was served an appetizer. After having to ask what it was, I found it to be a stuffed Artichoke. ???
In my house the appetizer was the bag of chips I ate two hours before dinner. This was a green spiny looking thing that I had no idea on how to even approach, much less eat. I remember first thinking that there is no way that I would like this thing. Watching Joes father peel off a leaf and take a bite off the end, I figured I would take a try.
…Now I could go on and on about what was going through my mind and the new sensations that my taste buds were going through, but the fact is looking back I realized that at this one moment in time was when the direction of my life changed. I no longer was worried about my future and what I was going to be, for I knew right then that food was going to be my life.
A few years later, Joe and I lost track of each other like friends do as life changes its seasons, but working in a kitchen, I can honestly say not a day goes by when I do not think of that recipe. Whether I am making pasta or doing inventory of my dry storage goods; every time I see an artichoke, I remember that particular artichoke and wish I had the recipe.
I ran into Joe and his sister a few years back and told them the story of how I became a chef and how their mother's cooking inspired me. Mary shared the recipe so I could share it with you. The recipe is not a hard recipe, but it reminds me that in life, it is important to stop once in a while and look around at all we have.
Hope you all have a great Spring and a wonderful Summer and I hope to see you all in the Vineyard!
Stuffed Artichoke per Mary (Joe’s sister) in her words:
Remove stem from choke so they can stand upright in the pot.
Turn choke upside down and hit a couple of times on the board to open
Remove thorns and any discolored outer leaves - remove the fuzzy inner stuff with a spoon - dig in!
It's a good idea to rub the choke with lemon juice - prevents them from discoloration.
Make a mixture of Italian breadcrumbs and parm cheese - I just eyeball it. Obviously more crumbs than cheese . Sprinkle into the chokes.
Stand chokes in pot - add water half way up - drizzle olive oil over chokes - add a little olive oil to the water - I also add two/three cloves of garlic to the water for extra flavor.
Sprinkle a little parm over each choke - makes a nice top crust.
Bring to boil, reduce to simmer. For large chokes - about a half hr. I just pull a leaf to test.
I can honestly tell you that this simple recipe changed the direction of my life and I owe all that I have to a simple little artichoke.
As I grow older and remember the people that have come and gone in my life, one person that sticks in my mind was Joey. It was during that 18ish part of life when we are not exactly sure what we want to do or what we want to be, but through pressures from those around us, a decision has to be made. Joe was my friend that always seemed to help me avoid any such serious decision making and focus on having fun at all expenses. …mostly others'...
You see, I always knew that I could cook and knew it was something I liked to do, but never thought that it was something I would build my life upon. I was going to be a rock star, but after I realized that I could not play an instrument nor knew how to sing I started getting a little nervous on where my life was going. Until one day, I walked into Joe’s house and headed towards the kitchen.
This was like no kitchen I have ever witnessed in my life. It was an Italian kitchen! The aromas of the sauces that had been simmering all day on the stove, fresh breads, the steaming kettles for pasta and all that it comes with. When asked by his mother if I would like to stay for dinner, I said, “of course!” Before I could dive into the pasta, I was served an appetizer. After having to ask what it was, I found it to be a stuffed Artichoke. ???
In my house the appetizer was the bag of chips I ate two hours before dinner. This was a green spiny looking thing that I had no idea on how to even approach, much less eat. I remember first thinking that there is no way that I would like this thing. Watching Joes father peel off a leaf and take a bite off the end, I figured I would take a try.
…Now I could go on and on about what was going through my mind and the new sensations that my taste buds were going through, but the fact is looking back I realized that at this one moment in time was when the direction of my life changed. I no longer was worried about my future and what I was going to be, for I knew right then that food was going to be my life.
A few years later, Joe and I lost track of each other like friends do as life changes its seasons, but working in a kitchen, I can honestly say not a day goes by when I do not think of that recipe. Whether I am making pasta or doing inventory of my dry storage goods; every time I see an artichoke, I remember that particular artichoke and wish I had the recipe.
I ran into Joe and his sister a few years back and told them the story of how I became a chef and how their mother's cooking inspired me. Mary shared the recipe so I could share it with you. The recipe is not a hard recipe, but it reminds me that in life, it is important to stop once in a while and look around at all we have.
Hope you all have a great Spring and a wonderful Summer and I hope to see you all in the Vineyard!
Stuffed Artichoke per Mary (Joe’s sister) in her words:
Remove stem from choke so they can stand upright in the pot.
Turn choke upside down and hit a couple of times on the board to open
Remove thorns and any discolored outer leaves - remove the fuzzy inner stuff with a spoon - dig in!
It's a good idea to rub the choke with lemon juice - prevents them from discoloration.
Make a mixture of Italian breadcrumbs and parm cheese - I just eyeball it. Obviously more crumbs than cheese . Sprinkle into the chokes.
Stand chokes in pot - add water half way up - drizzle olive oil over chokes - add a little olive oil to the water - I also add two/three cloves of garlic to the water for extra flavor.
Sprinkle a little parm over each choke - makes a nice top crust.
Bring to boil, reduce to simmer. For large chokes - about a half hr. I just pull a leaf to test.
Thursday, April 16, 2009
Erick's Pork Chop Recipe
Here is my recipe for prefect pork chops made with Crofut Frontenac Rose'.
1. Turn grill all the way up.
2. Place butterfly porkchops on the grill.
3. When one side is dark and crispy, turn.
4. When the other side is almost black, remove from grill.
5. Open a bottle of Frontenac Rose, chilled, and serve.
PERFECT!
--
Erick Christianson
Don's note> Can't wait to hear Richard's reaction to this!
1. Turn grill all the way up.
2. Place butterfly porkchops on the grill.
3. When one side is dark and crispy, turn.
4. When the other side is almost black, remove from grill.
5. Open a bottle of Frontenac Rose, chilled, and serve.
PERFECT!
--
Erick Christianson
Don's note> Can't wait to hear Richard's reaction to this!
Monday, April 6, 2009
Troy Eykyn Recipe for Spring Fish
Last night I was hanging at the Trailside Wine & Spirits Spring Club tasting and Troy Eykyn, our local Quality rep scribbled this recipe down between tastings. Try this simple yet effective recipe for any kind of fish, and River Valley White "the walleye wine" will match well. Hence Troys scribbling the recipe down for me. He said it works well with walleye, halibut, or any kind of firm fleshed fish.
Preheat the oven to 400.
Cube your favorite fish (walleye, halibut etc.) into 1 inch squares.
Crush finely 2 tubs of Ritz crackers
1/2 cup parmesan cheese
Minced garlic you decide how much (I usually use a teaspoon)
Pinch of salt and pepper.
Mix above in bowl.
Melt 1-2 sticks of butter (to creamy consistency) Roll fish cubes in butter and then into dry mix.
Turn oven up to broil
Place fish on cookie sheet and broil 3-5 minutes.
I am so ready for spring...fishing.
Don
Preheat the oven to 400.
Cube your favorite fish (walleye, halibut etc.) into 1 inch squares.
Crush finely 2 tubs of Ritz crackers
1/2 cup parmesan cheese
Minced garlic you decide how much (I usually use a teaspoon)
Pinch of salt and pepper.
Mix above in bowl.
Melt 1-2 sticks of butter (to creamy consistency) Roll fish cubes in butter and then into dry mix.
Turn oven up to broil
Place fish on cookie sheet and broil 3-5 minutes.
I am so ready for spring...fishing.
Don
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