Bel Lago will be hosting WSRT's Mary in the Morning wine tour July 23rd, 5:00-7:00P.M. Eric Villegas, of the Emmy award winning TV Show, Fork in the Road, will be on hand to prepare two recipes from his new cookbook called…. Fork in the Road! Come taste Bel Lago wines paired with delicious, local Michigan [...]
Author Archives: Fork in the Road
WSRT's Mary in the Morning, and Eric Villegas of Fork In the Road at BEL LAGO WINERY July 23rd
July 16, 2008 – 11:54 am
Fork in the Road Webisodes at Absolute Michigan
June 10, 2008 – 12:06 pm
In collaboration with Absolute Michigan, Fork in the Road presents exclusive webisodes for your viewing pleasure. This time out it's dog wars and Chef Eric takes us to visit both Flint and Detroit where the Coney Dogs are different and each claims to be the best. Check out the feature right here!
Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust (Show#213N)
May 16, 2008 – 2:27 pm
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 [...]
Potato Chip Cookies (Show #213N)
May 16, 2008 – 2:23 pm
From Show #213N - Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust
Ingredients:
2 sticks unsalted "sweet" butter, softened
1/2 cup beet sugar, preferably from michgian or similar
1 1/2 cups all purpose flour, organic preferably from michigan
1 teaspoon pure vanilla extract
1 1/2 cups salted potato chips, crushed, preferably from michigan
for garnish
1/2 cup brown sugar, preferably from [...]
Show #213N (Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust)
May 16, 2008 – 2:20 pm
Show #213N - Chef Eric takes us to visit the oldest potato chip maker in Michigan and then uses some of those chips to create a new version of planked whitefish.
Whitefish "Pasta" (Show #212N)
May 16, 2008 – 2:17 pm
Show #212N
Ingredients:
1 pound whitefish fillets, skinned, trimmed and boned, cut into 1 inch cubes
1/3 ounce Activa TG, see note
1/2 ounce sea salt
clancy's fancy hot sauce, or similar
Directions:
Place the whitefish, Activa, sea salt and hot sauce to taste in the bowl of a food processor fitted with the chopping blade. Puree the mixture until smooth. Using [...]
Show #212 (Whitefish "Pasta")
May 16, 2008 – 2:11 pm
Show #212 - Chef Eric takes us into the cutting edge of food preparation. He makes fish noodles using a jerky squirter, Activa and an immersion circulator …you’ll just have to watch. And we go visit one of the foremost food festivals in the Great Lakes.
Wisantigo Parmesan Fans (Show #211N)
May 16, 2008 – 2:10 pm
From Show#211N - Freshwater Caviar Risotto
Ingredients:
1 3/4 cups wisantigo parmesan cheese or similar, freshly grated
Directions:
Preheat your oven to 350ºF.
Line a baking sheet with parchment or waxed paper. For each basket, spread 3 tablespoons of the grated cheese on the paper to form a 3-inch round. Bake until light brown, about 8 to 12 minutes.
Remove from [...]
Freshwater Caviar Risotto (Show #211N)
May 16, 2008 – 2:08 pm
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 [...]
Show #211N (Freshwater Caviar Risotto)
May 16, 2008 – 2:05 pm
Show #211N - At the southern end of Lake Michigan, we visit Michigan City Indiana to meet Rachel Collins and see how she makes Great Lakes caviar then Chef Eric makes a special risotto and tops it off with some of Rachel’s caviar.