From  Show #206N - Flint and Detroit Inspired Coney Dogs
Ingredients:
1/4 - 1/2 cup rendered beef suet or pork lard
1/2 pound beef kidney, ground
1/2 pound beef heart, ground
2 pounds beef chuck, ground
1 large yellow onion, finely diced
4 tablespoons smoked paprika
3 tablespoons ancho chile powder
3 tablespoons dried greek oregano
3 tablespoons dried mustard powder
2 cups tomato sauce
1/4 cup roasted garlic puree
sea [...]

Ingredients:
venison poutine gravy, see recipe
2 pounds Idaho white potatoes, peeled and cut into French fries
fresh pork lard for frying, or soybean oil, preferably from michigan
sea salt, to taste
black pepper, to taste
1/2 pound fresh white cheddar cheese curds, crumbled, preferably from michigan
Directions:
Bring a large pot of heavily salted water to a boil over high heat. Carefully [...]

Show #102
Ingredients:
1 1/2 cups Michigan maple syrup, grade "b"
2 cups french sea salt
1/2 cup of lime juice with lime halves
1/4 cup Clancy's Fancy Hot Sauce
1 gallon of fresh water
Directions:
Dissolve all the ingredients in cold water. Use as needed.
Here's a guide for the length of time meats should be marinated:
whole raw chickens 24 hours
raw, [...]

Show #409
Recipe By: ©2000 eric villegas
Ingredients:
3/4 cup unbleached all-purpose flour
1/4 cup cornstarch
1/2 teaspoon sea salt
1/8 teaspoon cinnamon, ground
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup cultured buttermilk
1/4 cup whole milk
1 1/2 cups fresh apples, chopped
6 tablespoons soybean oil, preferably from Michigan
1 large egg, separated
2 tablespoons beet sugar
1/2 teaspoon vanilla extract, pure
Directions:
Preheat your waffle iron according [...]

A unique combination of Michigan flavors…
Show #215
Ingredients:
For the filling:
3 1/2 lbs fresh Balaton cherries, pitted or 8 - 8 1/2 cups
3/4 cups beet sugar or to taste
1/2 tsp lemon zest
2 tbsp "minute" tapioca
2 tbsp unsalted "sweet" butter or pan spray for preparing the pan
For the topping:
1 cup rolled oats
3/4 cup ap flour
3/4 cup maple [...]

Show #103
A wonderful sweet-hot flavor for your next barbeque
Ingredients:
1 1/2 cups raw apple cider vinegar
1 cup fresh apple cider or water
1 tbsp or more to taste maple sugar
1 tbsp hot red pepper flakes
1 small red onion, thinly sliced
1 hickory smoked or raw jalapeno, thinly sliced
(for a milder sauce, seed the chiles)
2 tsp sea salt, or [...]

Show #417
Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:
3 tablespoons maple sugar, preferably from Michigan
1 (1/4-oz) package or (2 1/2 teaspoons) active dry yeast
1 cups water, warmed (105-110 degrees)
1 tablespoon sea salt
4 cups unbleached all-purpose flour, organic preferably from michigan
1/2 cup baking soda
3 1/2 quarts water, for boiling the pretzels
1 large egg, lightly [...]

Show #314
Maytag blue cheese walnut butter…great on steak.
Ingredients:
1/4 cup (1/2 stick) unsalted "sweet" butter, room temperature
1/4 cup Maytag blue cheese, crumbled
3 tablespoons chopped toasted walnuts
sea salt and black pepper to taste
Directions:
In a medium size mixing bowl blend the softened butter and cheese thoroughly and follow with the walnuts. Season the mixture to taste with the [...]

From Show #208N - My Great Lakes Buffalo Chili Con Carne or A Midwestern Bowl of Red 
Ingredients:
2 cups dried pinto beans, preferably from michigan
1 pound maple cured bacon, chopped, see recipe, or similar
2 tablespoons mexican oregano
sea salt, to taste
black pepper, to taste
Directions:
Place the beans in a colander and wash them in cold running water for [...]

Show #417
Recipe By: ©2000 eric villegas
Ingredients:
1 cup all-purpose flour, unbleached, prefreably from michigan
1 cup cornmeal, coarse grind, yellow or white
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
2 large whole eggs, beaten
4 tablespoons unsalted "sweet" butter, melted and slightly cooled
1 3/4 cup cultured buttermilk

Directions:
Preheat waffle iron according to manufacturer's directions.
In a medium bowl [...]

Show #404
Ingredients:
2/3 cup carrot juice, freshly juiced
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
8 ounces michigan white shrimp, or comparable
1/2 cup couscous, plain
2 teaspoons evcp olive oil
2 tablespoons chopped fresh chives
Directions:
Bring first 4 ingredients to a simmer over medium-high heat in a non reactive sauce pan. Add the shrimp [...]

Stuffed Michigan Whitefish on a plank
Show #216
Ingredients:
1 Whole Michigan Whitefish
¼ cup lemon vinaigrette (see receipe)
untreated cedar planks or shingles
¼ cup extra virgin cold pressed olive oil (evcp)
for the stuffing:
¼ cup evcp olive oil
1 medium red onion, sliced thin
1 cup shitake mushrooms, sliced
¼ cup roasted garlic puree
¼ cup chopped parsley
1 tbsp freshly chopped thyme
1 cup chopped [...]

Show #313
Venison done in a traditional way.
Ingredients:
4, 8 ounce Hall Farm vension top round steaks, about 1/2-inch thick
sea salt
black pepper, ground
3 cups rice flour
1 1/2 cups cultured buttermilk
soybean oil, for frying

For the Beef Jerky Cream Gravy:
2 tablespoons all-purpose organic flour
1 cup red onion, finely chopped
4 ounces beef jerky, finely chopped
1/2 cup green onions, finely [...]

Show #305
A wonderful, unique soup delight!
Ingredients:
2 pints Michigan raspberries, fresh
1/3 cup raspberry dessert wine, or to taste
1 cup heavy whipping cream
1 tablespoon beet sugar, or to taste
1 tablespoon clover honey, or to taste
sea salt, to taste
2-4 leaves fresh basil, chiffonade
1 teaspoon fresh raspberry vinegar, see recipe
2 tablespoons mascarpone cheese

Directions:
In the bowl of a food processor [...]

Show #410
Recipe By: ©2000 eric villegas
Serving Size: 0

Ingredients:
1 tablespoon unsalted "sweet" butter, plus 2 tablespoons
3 tablespoons beet sugar, preferably from Michigan
3 tablespoons shallots, minced
1/2 cup red wine vinegar
1/2 cup red wine, dry, preferably from Michigan
1 teaspoon aji pepper, or similar
3 tablespoons maple syrup, preferably from Michigan
3 ounces espresso, brewed

Directions:
Place a heavy bottom non-reactive saucepan [...]

Show #108
Another zesty basic you can't ignore. There are sooo… many ways to use it.
Ingredients:
1 lb. unsalted butter, softened
1 cup tightly packed freshly chopped herbs*
1/4 cup lemon or lime juice
french sea salt (optional)
Method:
Cream the butter in a mixer at medium speed. Add the herbs, lemon or lime juice and mix until totally incorporated. Roll [...]

We served ours with grilled chicken in Show #102 but it goes great as a side dish with other entrees.
Ingredients:
1-1/2 cups chicken or veal stock
1-1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon french sea salt
dash of Clancy's Fancy Hot Sauce
5 tablespoons organic cornmeal ground fine
5 tablespoons organic semolina
1/4 cup chopped fresh mozzarella cheese
1/4 cup [...]

Show #414
Recipe By: ©2000 eric villegas
Serving Size: 1/4 cup

Ingredients:
4 cups cranberry juice

Directions:
In a non-reactive saucepan reduce the cranberry juice to a syrup around
1/4 of a cup. Use as needed.

Show #313
Jerky like you've never had it.

Ingredients:
2 tablespoons all-purpose organic flour
1 cup red onion, finely chopped
4 ounces beef jerky, finely chopped
1/2 cup green onions, finely sliced
1 teaspoon sea salt
1 teaspoon black pepper, freshly ground
2 tablespoons roasted garlic, puree, see recipe
Clancy's Fancy Hot Sauce, to taste
2 1/2 cups creamline organic milk*, Thomas Organic Creamery or similar
Directions:
Carefully [...]

Show #106
Fabulous Crispy Smelt, a spring favorite.
Ingredients:
1 cup brown rice flour, or white rice flour
1 cup semolina flour
1/4 cup organic cornmeal
french sea salt, ground fine, to taste
Fresh cracked pepper to taste
1 pound smelts, cleaned
2 lemons, sliced 1/8-inch thick, plus 2, cut into wedges
1 cup buttermilk
1/2 to 1 gallon peanut oil, for frying
Method:
Smelt have minute scales [...]

Show #407
Recipe By: ©2000 eric villegas
Serving Size: 8
Ingredients:
1 cup blueberries, fresh, preferably from Michigan
1 cup beet sugar, preferably from Michigan
2 cups heavy cream
2 cups half-n-half
1/2 teaspoon vanilla extract, pure
2 tablespoons blueberry concentrate, preferably from Michigan
9 egg yolks
2 whole limes, juiced
1 tablespoon lime zest, freshly grated
Directions:
In a non-reactive saucepan, heat the blueberries and 1/4 cup [...]

Show #304
A great twist on that all time U.P. favorite
Ingredients:
For the Crust…
4 cups all-purpose flour
2 teaspoons sea salt
1/2 teaspoon baking powder
1 1/2 cups beef suet, ground twice
ice water
For the Filling…
maple sea salt brine, optional, see recipe
1 lb top sirloin, diced and brined
1/2 lb pork shoulder, diced and brined
2 whole Yukon Gold potatoes, peeled and diced
1-2 [...]

Show #312
This is a wonderful rabbit dish.
Serving Size: 6

Ingredients:
2 cups evcp olive oil
1 whole red bell pepper, cut in strips
1 whole naturally raised "Aspen Hill" rabbit, or similar, cut into pieces
1/2 teaspoon sweet paprika
1 teaspoon pure la mancha saffron
1/2-1 tablespoons rosemary chopped, with additional sprigs as garnish
1/2 lb green beans, cut into 1-inch pieces
1/2 lb [...]

A traditional french dish is French Style Gnocchi and there are many variations. In Show #111 we feature Gnocchi with Mushroom Sauce.
Ingredients:
1 cup fresh water
1 tsp french sea salt, or to taste
1/2 tsp freshly ground pepper, or to taste
1/2 tsp freshly grated nutmeg
2 tblsps unsalted butter
1 cup all-purpose flour
3 large farm fresh egg yolks
1/4 cup [...]

Show #305
A fresh, fruity vinegar for salads and many other dishes.
Ingredients:
1/2 pint Michigan raspberries, fresh or frozen
1/2 cup beet sugar simple syrup, (see recipe)
sea salt
1/4 cup champagne vinegar, 6 % acidity
Directions:
Place the the fresh or frozen Michigan rapsberries, beet sugar simple syrup and sea salt in a blender or food processor and puree. Add [...]

Show #108
Truly a "Meal in a Bowl" this beautiful dish is so much more than a soup. It's great.
Ingredients:
1/4 lb salt pork or good quality smoked bacon
1 qt onions, halved lengthwise, cut 1' chunk
3 tbsp unsalted butter
4 bay leaves
fresh basil/thyme/chives
2 tbsp roasted garlic puree, see recipe
3 lbs Yukon Gold potatoes, washed & peeled
1 qt [...]

Show #303
Make your own cheese with Eric's recipe.
Ingredients:
8 cups organic cream line milk, *if unavailable, (see notes below)
2 cups cultured buttermilk
2 tablespoons lemon juice, strained
1/4-1/2 sea salt, if desired
1 cup heavy cream, optional
8 cups whole milk, optional
Directions:
In a large, heavy saucepan, add the organic cream line milk, if unavailable use the optional whole milk and [...]

Show #403
Recipe By: ©2000 eric villegas
Serving Size: 2
Ingredients:
2 1.5 lb. Aspen Hill Farms game hens, or similar, brined 12 hours in basic brine, see recipe
sea salt, to taste
fresh ground pepper, to taste
Salad & Vinaigrette Ingredients:
2 thick slices idaho potato bread, or similar
1/2 cup evcp olive oil, plus additional for brushing bread
4 teaspoons white wine [...]

Gnocchi (the traditional french dish) can be prepared many ways. Ours is Gnocchi with Mushroom Sauce. This dish is featured in Show #111 along with the basic recipes for making the French Style Gnocchi and a great Mushroom Sauce (essence).
Ingredients:

4 oz crimini mushrooms, trim, cut into wedges,
4 oz porcini or chanterelle mushrooms, trim, [...]

Show #207
A Great Lakes version of a traditional sandwich. Needs to be made a day ahead.
Ingredients:

1 large red onion peeled

1 cup cooked artichoke hearts, drained well

sea salt to taste

½ cup roasted bell peppers

½ cup capers

freshly ground black pepper to taste

1/3 cup red wine vinegar

4 farm fresh eggs
[...]

Show #401
Ingredients:
1 lb. freshwater whitefish fillets, all skin and sinews removed
3 tablespoons fresh breadcrumbs
1 whole egg, lightly beaten
1/2 cup wisantigo parmesan, finely grated
2 tablespoons roasted garlic puree
2 tablespoon lemon zest, fresh
2 tablespoons fresh dill, chopped
1 teaspoon Cancy's Fancy Hot Sauce, or similar
sea salt black pepper, freshly ground
all purpose flour for coating
soy bean oil, preferably from [...]

Show #116

Grilled lamb loin glazed with horseradish, clover honey & mint on a warmed white bean salad with tomatoes, artichoke hearts & organic baby greens

For the lamb:
2 boneless lamb loins or lamb racks
1 -2 tbsps evcp olive oil
sea salt, to taste
cracked black pepper, to taste
Preheat grill to high. Brush loins on both sides with olive [...]

Show #202
The best corn on the cob you will ever have…
Ingredients:
6 ears of fresh Michigan sweet corn in the husk with stalk stub
12 tbsps black truffle butter, softened (see recipe)
French white truffle oil
1/3 cup Wisantigo parmesan cheese
Method:
Pull all the husks back from each cob of corn without removing it. Pull off and remove all the [...]

Hand Rolled Corn Flour Pasta with Golden American Caviar, Lemon & Basil (Show #418)
Recipe By: ©2000 eric villegas

Serving Size: 2 dinner or 4 appetizer portions

Ingredients:
4 ounces corn flour, organic, preferably from Michigan
6 ounces all purpose unbleached flour, organic, preferably from Michigan
3 whole large eggs, at room temperature
1/2 ounce evcp olive oil
1/4 cup cornmeal, for [...]

Show #308
Great for all types of salad
Ingredients:
1/4 cup champagne vinegar
2 tablespoons shallots, minced
1 tablespoon roasted garlic, puree
1/4 cup assorted fresh herbs, chopped
1 teaspoon sea salt, or to taste
black pepper
Clancy's Fancy Hot Sauce, optional
3/4 cup evcp olive oil
Directions:
Combine the vinegar, shallots, garlic, herbs, salt, pepper and the optional hot sauce in a bowl. Let sit for [...]

From Show #203N - Pan Seared Buffalo Steaks With A Michigan Morel, Fiddlehead & Ramp Salsa
Ingredients:
12 medium whole jalapenos
Directions:
Set up your smoker of with hickory according to your manafactuers directions.
Place the whole jalapenos on the cooking rack and smoke at 250 degrees for approximately 1 1/2 to 2 hours or until the jalapenos are smoky, [...]

From Show #203N - Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead & Ramp Salsa
Ingredients:
1 pint organic soybean oil, preferably from michigan
Directions:
Set up your smoker with hickory according to your manafactuers directions.
Place the soybean oil in a non reactive heat proof pan on the cooking rack and smoke at 250 degrees for approximately 6-8 hours or [...]

Show #108
Nothing like making something in your own kitchen "from scratch," it always tastes better. These delicious crackers are no exception.

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp sea salt
4 oz unsalted sweet butter - 1/2 dice
4 oz whole milk
sea salt for garnish

Method:
Preheat your oven to 375 degrees.
Combine all dry ingredients in food processor. Add [...]

Show #201N
Ingredients:
16 ounces honey brioche dough, see recipe
strawberry and mint pizza sauce, cooled, see recipe
1/2 cup dark chocolate fudge, semi frozen and coarsely grated, preferably from michigan
1/2 cup white chocolate fudge, semi frozen and coarsely grated, preferably from michigan
1 fresh peach, cut into wedges, preferably from michigan
1/2  cup fresh blueberries, preferably from michigan
1 whole banana, [...]

Show #304
Great as a topping for hot foods or a "stuffing" for fish or poultry.
Ingredients:
1 lb. unsalted butter, softened
6-8 ounces prepared horseradish, drained
black pepper, to taste
sea salt, to taste
Directions:
Cream the butter in a mixer at medium speed. Add the drained horseradish and blend until fully incorporated. Roll the butter in plastic wrap and chill until [...]

Show #107
A light, flavorful compliment to any fresh salad.
Ingredients:
2 lemons
1/2 navel orange or 1 small orange
1 finely chopped shallot
1-1/2 cups evcp olive oil
1 teaspoon french sea salt
1/2 teaspoon freshly ground pepper
Method:
Juice the lemons & orange with a juice extractor. Put the juices & shallots in a bowl and whisk in the olive oil in a [...]

A great rub for barbequing any meat. In Show #103 we use it on a pork shoulder.
Ingredients:
1/2 cup sea salt
1/4 cup maple sugar
1/2 cup apple powder
2 tbsp onion flakes
2 tbsp roasted garlic granules
1 tbsp ancho chili powder
1 tbsp black pepper

Method:
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in [...]

Show #306
What can you say…it's chocolate.

Ingredients:
1 cup heavy cream, organic
1 lb. bittersweet chocolate (70%), chopped
2 teaspoon vanilla extract, pure
2-4 tablespoon Michigan maple sugar
1 cup cocoa powder, for dusting

Directions:
In a saucepan, bring the cream just to a simmer over low heat keep your eye on the cream making sure it doesn't boil over. Pour the hot [...]

Show #204
A special treat…we use them for our special "Goat Cheese Pops"… but you can use them any way you'd like.
Ingredients:
1 and 1/4 lbs. assorted nuts (peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, whole unpeeled almonds)
4 tbsp. coarsely chopped fresh rosemary
4 tsp. cayenne pepper
4 tsp. Michigan maple syrup
4 tsp. French sea salt
2 tbsp. unsalted [...]

Show #411
Recipe By: ©2000 eric villegas

Ingredients:
1 lb. maple sage breakfast sausage, see recipe
2-4 tablespoons gluten-free performance blend flour, or similar
2-3 cups whole milk
1/4 cup flat-leafed parsley leaves, chopped
sea salt, to taste
black pepper, to taste
Directions:
Place the sausage in a heavy skillet over medium high heat. I prefer a well seasoned cast iron skillet [...]

Show #414
Recipe By: ©2000 eric villegas
Serving Size: 3 lbs

Ingredients:
3 lb. large sweet potatoes
1/4 cup unsalted "sweet" butter
1 teaspoon sea salt
2 tablespoons maple syrup, preferably from Michigan
2 tablespoons horseradish, prepared in vinegar, drained
Directions:
Preheat the oven to 400 degrees F.
Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
Peel [...]

From Show 210N - Michigan Gape Vodka
Ingredients:
for the meatballs
1⁄ 2 cup day old aritsan bread, crusts removed and ground fine
1/4 cup heavy cream
1⁄ 2 pound ground beef chuck
1⁄ 2 pound lean ground pork
1/4 cup red onion, minced
2 tablespoons roasted garlic puree, see recipe
leaf parsley, minced
1 1/2 teaspoon sea salt, or to taste
1 teaspoon dry mustard, or [...]

Show #307
A wonderful graham cracker that makes great S'mores
Ingredients:
6 ounces organic bread flour
6 ounces organic cake flour
2 ounces organic whole wheat flour
2 ounces brown sugar
1 teaspoon baking soda
1 teaspoon sea salt, or to taste
3 ounces unsalted sweet butter, softened
1/2 cup michigan clover honey, or similar
1 teaspoon vanilla extract, pure
1/3 cup water, approximatly
Directions:
Combine all the dry [...]

The classic "Teriyaki" sauce with many other uses
Ingredients:
1/2 cup mirin
1/2 cup soy sauce
1/2 cup white wine
2 teaspoons dark sesame oil
3 tablespoons maple syrup, grade "b"
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1/2 cup scallion, chopped
Directions:
Combine all ingredients in a medium sized saucepan except for the scallions. Bring to boil and slowly simmer until a syrup [...]

In Show #105 we feature this rub on Ostrich, "the other red meat"
Ingredients:
1/2 cup Michigan maple sugar
1/2 cup paprika
1/2 cup garlic powder
1/4 cup ground cumin
1/4 cup dry mustard
1/4 cup ground black pepper
1/4 cup chile powder
1/4 cup dried mixed herbs
1 cup french sea salt
Method:
Mix all the ingredients together in bowl, can be scaled up or [...]

Show #402
Serving Size: 4
Ingredients:
1 cup watermelon
1 cup blueberries
1 cup raspberries
1 cup strawberries
2 each red haven peaches
3 tablespoons maple syrup
1 tablespoon spirit of cherry brandy, or comparable
3 to 5 sprigs fresh mint
Directions:
Place the cubed watermelon in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Cut the peaches into halves and [...]

A great taste treat as a condiment with meat. In Show #110 we served it with our Buffalo Hanger Steak.
Ingredients:
2 tbsp extra virgin cold pressed olive oil
6 cups coarsely chopped sweet red onions
4 hickory smoked jalapenos, with stems & seeds, chopped (3/4 cup)
2 tbsp minced fresh garlic
2 tsp freshly ground black pepper
4 oz anchovy [...]

A great batter for frying and fresh seafood. We did Great Lakes Perch in Show #107.
Ingredients:
1 cup finely ground rice flour
2 tbsp very coarse organic cornmeal
2 tsp lemon and/or lime zest
2 tsp french sea salt
1 cup Michigan beer (preferably a lager)
3 shots Clancy's Fancy Hot Sauce
Method:
Mix all the dry indredients in a mixing bowl [...]

Show #107
A great side dish using fresh regional ingredients.
Ingredients:
1 whole egg, beaten
1 tsp. ginger, fresh minced
1 tsp. garlic, fresh minced
red onions, cut in julienne, to taste
asparagus, blanched & roll cut, to taste
red & yellow bell peppers, cut in julienne, to taste
sweet corn, grilled & cut from cob, to taste
scallions chopped white and dark, [...]

Show #406
Ingredients:
1 1/2 lbs. baby cherry tomatoes, stemmed and cut in half
3/4 lbs. haricots verts (thin French green beans), trimmed
1 lb. "baby" Pattypan squash, trimmed
4 bunches of baby carrots (about 24), trimmed and peeled
3 bunches of small radishes (about 24), trimmed
For the vinaigrette:
1 large shallot, chopped
1 tablespoon roasted garlic, puree, see recipe
2 teaspoons coarse-grained mustard
4 [...]

This basic Mushroom Sauce is one of the taste treats in our Gnocchi with Mushroom Sauce in Show #111.
Ingredients:
2 tablespoons extra virgin cold pressed olive oil
1 lb button mushrooms, quartered ( 5 cups)
french sea salt, to taste
freshly ground pepper, to taste
2 shallots, peeled and sliced
1 garlic head, split
2 cups water (just enough to cover)
2 [...]

Show #202N 
Ingredients:
2 pounds thin asparagus spears, trimmed and cut into one inch pieces, preferably from michigan
2  tablespoons sea salt, or to taste
1  tablespoon baking soda, optional
1/8-1/4 cup whole egg mayonnaise, see recipe, or similar, to taste
1 teaspoon roasted garlic puree
2 hickory smoked serrano or jalapeño chiles
1/2 cup fresh cilantro sprigs, coarsely chopped
1 small vine-ripened red [...]

Show #203N
Ingredients:
For the Salsa …
2-4 tablespoons Hickory Smoked Oil, see recipe
8 whole fresh ramps, cleaned and chopped, preferably from michigan
1/4 pound fresh morels, cleaned, preferably from michigan
1/2 teaspoon Morel Mushroom Salt, or to taste, see recipe
1/4 pound fiddlehead ferns, cleaned and blanched, preferably from michigan
1 whole hickory smoked jalapeno, ribbed, seeded and diced, see recipe
1/2 [...]

Show #207N 
Ingredients:
for the rice
2 1/2 cups japanese short-grain rice , like calrose or similar
2 1/2 cups cold water
4 tablespoons hickory smoked apple cider vinegar, or similar, see recipe
3 tablespoons maple sugar
2 teaspoons sea salt
for the filling
6 ounces pickled freshwater herring, cut into thin strips or small cubes preferably from michigan, see recipe
12 whole asparagus spears, [...]

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 [...]

Show #404
Ingredients:
2 8 ounce Breast of Chicken, boneless, with the skin, preferably organic from Michigan
1 Fresh Carrot & Ginger Sauce, see recipe
Directions:
In a medium size saucepan combine the chicken breasts with enough cold water to cover them by 1 inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return [...]

Show #415
Recipe By: ©2000 eric villegas
Serving Size: 2
Ingredients:

For the filling:
6 ounces chicken breast, boneless, with the skin, cubed
2 ounces bacon, cubed
sea salt, to taste
black pepper, to taste
1 tablespoon thyme leaves, fresh, minced
8 ounces white cheddar, grated
2 tablespoons red onions , minced
2 tablespoons roasted garlic puree
1/2 cup chives, chopped
1/4 lb. cooked potatoes, skinned & riced
1 whole [...]

Show #410
Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:
5-6 Yukon Gold potatoes, peeled
2 red onions, cut julienne and caramelized in olive oil
1 cup wisantigo parmesan, or similar, grated
3/4 cup heavy cream
1/4 cup wood roasted garlic puree
sea salt, to taste
ground black pepper, to taste
Clancy's Fancy Hot Sauce, to taste
Directions:
Preheat your oven to 400 degrees and butter [...]

Show #407
Recipe By: ©2000 eric villegas
Serving Size: 6
Ingredients:
1 cup creamline organic milk*, preferably from Michigan
1/4 lb. unsalted "sweet" butter, (1 stick)
1 pinch sea salt
1 cup all-purpose flour, organic preferably from Michigan
4 extra-large eggs, organic preferably from Michigan
1/2 cup heavy cream
Directions:
Heat the milk, butter, and salt over medium heat until scalded. When the butter is [...]

Show #301
Great basic crust for your quiche
Ingredients:
3 cups all purpose flour
1 cup unsalted sweet butter
1/2 teaspoon sea salt
3/4 cups ice water
Directions:
In a large bowl, combine the flour with butter, salt and 1/2 the water.
Mix lightly with your fingertips until pastry forms in pea sized pieces. You should be able to see chunks of butter, [...]

Show #309
Great on Salad
Ingredients:
1/2 cup red onions, julienne
1/2 cup sherry wine vinegar
1 tablespoon french dijon mustard
sea salt, to taste
black pepper, to taste
Clancy's Fancy Hot Sauce, to taste
1 cup walnut oil
Directions:
In a large bowl mix the red onions, mustard, vinegar, salt and pepper to taste.
Let sit for at least one hour.
Whisk in the oil to create [...]

From Show #101, it's a great addition to all sorts of dishes and it's easier than you think.
Ingredients:
1 pound whole garlic heads
1/2 cup extra virgin cold pressed olive oil
french sea salt, to taste
freshly ground pepper, to taste
mixed herbs (optional)
Method:
Preheat the oven to 375°F. Peel the outermost layers of skin off the heads of garlic. [...]

Show #420
Recipe By: ©2000 eric villegas
Ingredients:
6 lbs pork ribs, country style
1 large ham hock, smoked
1 large white onion, peeled & quartered
1 large carrot, peeled & quartered
2 large celery ribs, quartered
2 large bay leaf
4 quarts water, approximately
sea salt, to taste
black pepper, to taste
1-1/2 teaspoons dried thyme
2 teaspoons rubbed sage
1 teaspoon ground savory
1/8 teaspoon allspice, or [...]

Show #217
Need a little special handling, but really worth it…one of our most popular recipes
Ingredients:
3 tbsp olive oil
1 red bell pepper, brunoise
1 yellow bell pepper, brunoise
1/2 cup ground potato "bread" crackers, or cracker of your choice
1 lb smoked whitefish, boned
1/4 cup cilantro leaves, chopped
1/4 cup fresh mayonnaise, or commercial product of your choice
2 tbsp [...]

Show #302
A classic made with Eric's favorite hot sauce.
Ingredients:
1 1/2 - 2 quarts soybean oil
5 lb. natually raised chicken wings
basic maple brine, (see recipe)
celery sticks
maytag blue cheese cream, (see recipe)
maple syrup, for garnish
1 tbs. Clancy's Fancy Hot Sauce, for mild
(2 tablespoons Clancy's Fancy Hot Sauce, for hot)
(3 tablespoons Clancy's Fancy Hot Sauce, for extra hot)
1 [...]

From Show #201N - Honey Brioche Pizza with Fresh Fruit and Coconut
Ingredients:
1 pound fresh strawberries, hulled and cut in quarters, preferably from michigan
1/2 cup clover honey, or to taste, preferably from michigan
1 whole vanilla bean, split and scraped
1 tablespoon unsalted "sweet" butter
1/4 cup fresh mint leaves, stemmed and coarsley chopped
Directions:
In a large heavy bottom non [...]

Show #309
Yes! Fruit Pizza…try it.
Ingredients:
maple pizza dough, see recipe
sugar baked pears, see recipe
arugula, cleaned
maytag blue cheese, crumbled
walnuts, toasted
wisantigo parmesan, grated
red onion walnut vinaigrette, see recipe
Directions:
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
On a lightly floured surface, stretch or roll out the dough into an 8-10 [...]

Show #203
Try this great pesto…
Ingredients:
1 1/2 pounds of vine ripened tomatoes or prepared sundried tomatoes
1/2 teaspoon garlic roasted (for recipe click here)
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh oregano
5 to 7 leaves of fresh basil
Dash sea salt
Method:
If using fresh tomatoes:
Cut the tomatoes in half and lay face up on a sheetpan prepared with [...]

Show #417
Recipe By: ©2000 eric villegas
Ingredients:
1 cup clover honey, preferably from Michigan
2 tablespoons unsalted "sweet" butter
1 tablespoon thyme leaves, freshly chopped
2 whole limes, juiced
Directions:
In a small non-reactive saucepan heat up the honey, butter, lime juice and fresh thyme over meduim heat until well blended and hot. Use immedately.
Notes:
Feel free to substiute any [...]

Show #414
Recipe By: ©2000 eric villegas
Serving Size: 4-5 lbs bulk sausage

Ingredients:
2 1/2 lb. turkey thigh meat skin attached, boned
3/4 lb. slab bacon, skin removed
3/4 lb. dried cranberries
1/2 cup poultry stock, vegetable stock or water
1/2 cup hard apple cider, or sweet
2 teaspoons maple syrup, preferably from Michigan
1 tablespoon sea salt
2 teaspoons coarse black pepper, [...]

From Show #204N - A Michigan Inspired "Poutine" with Fresh Cheese Curds and Venison "Gravy"
Ingredients:
6 ounces maple cured bacon, see recipe, diced
3? pounds venison leg, trimmed and diced
1/4 cup soy bean oil, preferably from michigan
3/4 cup all purpose flour, preferably from michigan
3 tablespoons tomato paste
1 large red onion, peeled and finely diced
2 large carrots, peeled [...]

Show #308
Little cheese baskets that taste as good as they look.
Ingredients:
1 3/4 cup 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 golden brown, about [...]

Show #314
An old favorite done on the grill.
Ingredients:
1/4 cup (1/2 stick) unsalted "sweet" butter, room temperature
1/4 cup Maytag blue cheese, crumbled
3 tablespoons chopped toasted walnuts
sea salt, to taste
black pepper, to taste
2-3 tablespoons evcp olive oil
4 1 inch thick New York steaks, USDA prime grade, or similar
Directions:
Preheat your wood burning or gas grill to medium high [...]

 Show #412 
Recipe By: ©2000 eric villegas
Ingredients:
1 medium whole pie pumpkin, for serving
2 1/2 cups pumpkin flesh, cut (1/2-inch) peeled, seeded (save the seeds)
sea salt, to taste
black pepper, to taste
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
3-4 tablespoon maple sugar
sea salt, to taste
black pepper, to taste
extra virgin cold pressed olive oil, to taste
6-8 cups [...]