See Show #213N for program description.

Ingredients:

for the planks
3 cups water, hot
2 medium hardwood cooking planks or shingles, preferably from michigan
2 tablespoons soy bean oil, preferably from michigan
for the crust
1 cup potato chips, preferably from michigan, crushed
1/2 cup sea salt
1/2 cup wisantigo parmesan, grated or similar
1 whole green onion, chopped fine
1/2 teaspoon smoked paprika powder
1/8 teaspoon aji amarillo chile powder
3 tablespoons unsalted "sweet" butter, melted
2 whole whitefish fillets, trimmed and pinboned, preferably from michigan

Directions:

For the planks …

Dissolve the salt in the hot water and in an appropriate sized container and cover the planks with the hot salt water mixture. If you need more water simply increase the ratios of salt to water and cover. Place a heavy jar or similar to weigh down the plank to keep it submerged. Let the plank soak for at least 3 hours or overnight. When ready to cook remove the plank and discard the water. Blot the plank dry and with a paper towel and rub the surface of the plank thoroughly with the soybean oil.

For the Potato Chip Crust

In a medium sized mixing bowl blend the potato chips, parmesan, green onion, paprika and chile powder with 2 of the three tablespoons of the melted butter.  Divide crumb mixture evenly over the flesh side each whitefish fillet, pressing gently into the fish and reserve in the refrigerator until ready to cook.

Preheat your oven or outdoor grill to 400 degrees.

Place the soaked planks oiled side up in the center of the oven or grill (if using a grill place the plank on indirect heat to prevent fire) and heat or "cure" the plank for 15-20 minutes (10-15 if using a shingle) or until the plank is hot and fragrant.

Carefully remove the hot planks from the oven and center the crusted whitefish fillet stuffing side up skin side down on the hot plank.  Drizzle the remaining butter over each fillet and return the planks to the oven or grill and roast about 15-20 minutes or until the whitefish fillet is just cooked through but still juicy and the and the potato chip crust is lightly browned.

Serve immediately on the hot cooking planks for a rustic and aromatic presentation.

Show #211N

Ingredients:

6-8 cups vegetable broth, or similar
1 small yellow onion, peeled and finely chopped
2-3 tablespoons extra virgin cold pressed olive oil
Clancy's Fancy hot sauce, or similar, to taste
2 cups carnaroli rice, or similar
1 cup dry white wine, preferably from michigan
1/2 cup Wood Roasted Garlic Puree, see recipe
2 tablespoons fresh thyme, chopped
2 ounces Wisantigo Parmesan, or similar, grated
2 tablespoons unsalted "sweet" butter
1/2 - 1 cup freshwater caviar , preferably from the great lakes
wisantigo parmesan fans, as garnish, see recipe

Directions:

In a large heavy bottomed stock pot over high heat bring vegetable broth to a boil, reduce heat and cover, keeping it ready stove side.

In a large heavy bottomed non reactive saute pan, heat the olive oil over low heat and "sweat" the yellow onions until translucent about 3-5 minutes. Begin light seasoning with the salt, pepper and hot sauce.

Increase the heat to medium high and add the rice, continue the saute until the rice is well coated with the oil and the grains are slightly toasted, stirring with a wooden spoon, about 5-8 minutes (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice.)

Once the rice is toasted, add the white wine.

After the rice has absorbed the white wine and the skillet is nearly dry, begin adding the hot vegetable broth one cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until the rice is tender and creamy looking but still al dente, about 18 -20 minutes total. (There may be broth left over.)

(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.)

Halfway through the cooking process add the Roasted Garlic Puree and continue with the light seasoning of salt, pepper and hot sauce to taste.

Remove the pan from heat and stir in the cheese, fresh thyme and butter, stirring until butter and cheese have melted. Taste and season, if necessary, with salt, pepper, and hot sauce.  Cover the pan, remove from the heat and let the risotto rest to absorb all of the flavors for about 5 minutes.

When ready to serve carefully fold in the caviar using a soft rubber spatula being careful not to break the eggs.  Immediately portion evenly onto service plates, and garnish with one or two of the parmesan fans.
Notes:

Caviar is best cold and raw but this particular recipe showcases the freshwater roe in an unusual albeit flavorful dish.  Make sure the caviar is folded in immediately before being served so the eggs just warm and not cook in the risotto.