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Walleye "ala Plancha" with Celery (Show # 606)

June 19, 2009 – 11:17 am

From Show #606

Walleye "ala Plancha" with Celery

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Serving Size: 4

Ingredients:

for the celery sauce …

2 tablespoons heavy cream, preferably from michigan

4 cups celery juice, freshly juiced, preferably from michigan

1 teaspoon lime juice, freshly squeezed

1 teaspoon celery salt, see recipe

clancy's fancy hot sauce, or similar

for the walleye …

2 large walleye fillets, trimmed and pinboned

celery salt, see recipe, to taste

1/4 cup roasted garlic oil, see recipe

for the garnish, optional

1 cup celery leaves, lightly packed

1 cup organic soy bean oil, preferably from michigan

Directions:

For the sauce …

Place the celery juice, lime juice, hot sauce and celery salt in a small non reactive sauce pot over medium high heat. Reduce by half until juice starts to thicken. Add the cold butter and shake the pan to incorporate the butter and emulsify the sauce. Finish with the cream, taste and adjust seasonings as necessary. Use immediately.

For the walleye …

Brush both sides of the walleye fillets with the garlic oil and season with celery salt. Place on the hot planch/griddle skin side down, cooking until golden brown, 3-5 minutes. Gently flip, and continue cooking until just cooked through, about 2 minutes or so.

Gently remove the walleye fillets from the griddle to a serving platter or individual plates and top with the celery sauce.

For the garnish, optional …

bring the soybean to 375 degrees in a deep fryer or cast iron pot. add the celery leaves being careful when they start to pop for splashing oil and quickly fry until crisp. Remove to a paper towel and instantly season with the celery salt to taste and top the walleye.

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Lake Effect Seasoning (Show # 606)

June 19, 2009 – 11:15 am

From Show #606

Lake Effect Seasoning

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Yield: about 3/4's of a cup

Ingredients:

2 tablespoons kosher salt, preferably from michigan

1 tablespoon maple sugar, preferably from michigan

2 1/2 tablespoons smoked paprika

2 tablespoons roasted garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon aji amarillo powder, or cayenne

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions:

Combine all the ingredients in a mixing bowl and blend well.

Store the rub in a sealed container preferably away from heat and light in cook dark pantry or freezer. The blend will keep for several months.

Notes:

Lake Effect is an all purpose seasoning blend that heightens the flavors of seafood, poultry, meats and vegetables with the punch of Bolivian aji amarillo peppers that finishes with the sweet caress of Michigan maple sugar.

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Ladybugs on a Log (Show # 606)

June 19, 2009 – 11:10 am

From Show #606

Ladybugs on a Log

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Ingredients:

5 stalks celery, preferably from michigan

1/2 cup natural peanut butter, preferably from michigan

1/4 cup dried tart cherries, preferably from michigan

Directions:

Wash the celery and cut it into pieces about 5 inches long. Spread the peanut butter in u-shaped part of celery, from one end to the other. Press the ladybugs/cherries into peanut butter - enjoy!

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Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce (Show # 606)

June 19, 2009 – 10:48 am

From Show #606

Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce

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Ingredients:

for the whitefish burgers …

4 pounds freshwater whitefish fillets, skinned and boned, preferably from michigan

2 ounces activa tg, see note

kosher salt, preferably from michigan

black pepper, preferably from michigan

lake effect seasoning, see recipe

(null) roasted garlic soy oil, see recipe

for the spicy pickle tartar sauce …

whole egg mayonnaise, see recipe, or comparable

mcclures pickle relish, drained well, or similar

8 conrnmeal buttermilk hamburger buns, split, see recipe

for the garnish

romaine lettuce, chiffonade

8-16 slices heirloom tomato, 8 if large / 16 if small

8 slices red onion

Directions:

Place the cubed whitefish, Activa, sea salt and black pepper in a non reactive bowl and toss together with a rubber spatula or similar until the fish is evenly coated. Fill a hamburger patty maker with the appropriate amount of fish and form into patties. Repeat with remaining fish and refrigerate the patties for 4 - 6 hours or overnight to all the Activa to activate and firm up.

Alternatively roll all of the mixture in plastic wrap or foil into a large sausage like shape or roulade about 5 inches thick twisting the ends together and refrigerate overnight. Remove the plastic wrap and slice the loaf into patties.

Lightly season the patties with the lake effect seasoning to taste and moisten with a bit of the roasted soybean oil.

Grill the whitefish burgers for until just cooked through for about 3-5 minutes a side.

Notes:

Activa TG is the commercial name for fermented Transglutaminase which is produced by Ajinomto Foods in Japan. This protein is found naturally in humans, animals, and some plants. In most basic terms Activa binds proteins of any kind together which is why its earned the nickname "meat glue" in the food industry.

Activa TG can be applied to foods by directly sprinkling it, or by making a slurry mixed with water. Once applied to proteins, the binding begins and requires various resting times depending on the intended outcome. Refrigerating the proteins treated with Activa overnight is the best case scenario for a clean and safe bind. The binding reaction will work in the freezer, though much slower and because of its quick action Ajinomoto recommends using gloves and working in a well ventilated room.

For more information and ordering contact http://www.ajinomoto-usa.com/ or http://www.chefrubber.com/

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Celery Salt (Show # 606)

June 19, 2009 – 10:44 am

From Show # 606

Celery Salt

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Yield: 4 tablespoons

Ingredients:

1 tablespoon dried celery seeds

1 tablespoon dried celery flakes

2 tablespoons coarse salt, preferably from michigan

Directions:

Process celery seeds and dried celery flakes in mini food processor or spice mill at highest speed until finely ground.

Add salt and process at high speed until the salt is as fine as you like.

Store in a small jar with a tight lid.

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Celery Cocktail (Show #606)

June 19, 2009 – 10:39 am

From Show #606

Celery Cocktail

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Ingredients:

2 ribs celery with leaves, preferably from michigan

1 whole honey crisp apple, cored and into eights

1 tablespoon lime juice, freshly squeezed

3 ounces lemon flavored rum, optional

ice cubes

1 spear celery, for garnish

celery salt, for garnish, see recipe

Directions:

Rim a rocks glass with lime and celery salt, reserve chilled.

Juice the celery and apples discarding the pulp. Season with the lime juice and pour into a rocks glass with the optional rum and garnish with the celery spear.

Serve immediately.

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A Spicy Pickled Vodka Martini (Show # 606)

June 19, 2009 – 10:38 am

From Show #606

A Spicy Pickled Vodka Martini

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Ingredients:

pickle powder, see recipe

3 ounces vodka, preferably from michigan

1 ounce dry vermouth

1/2 ounce mcclures hot and spicy pickle brine, preferably from michigan

1 thin mcclures hot and spicy pickle spear, or similar, preferably from michigan

Directions:

Dip the rim of the martini glass in pickle juice then into the pickle powder, chill and reserve.

Pour all ingredients into a cocktail shaker half-filled with cracked ice and shake well.

Strain into the rimmed and chilled cocktail glass, garnish with a thin pickle spear and serve immediately.

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Red Haven Peach Sangria (#605)

June 19, 2009 – 10:02 am

From Show #605

Red Haven Peach Sangria

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Ingredients:

1 bottle semi-dry white wine, or similar, preferably from michigan

1 cup peach flavored schnapps

1/3 cup lemon juice, freshly squeezed

1/2 cup clover honey, or to taste, preferably from michigan

1/2 cup peach puree, preferably from michigan

1 pound fresh peaches, pitted and sliced, preferably from michigan

3/4 cup blueberries, preferably from michigan

3/4 cup seedless green grapes, halved

Directions:

In a large pitcher, combine white wine, peach schnapps, lemon juice, honey and peach puree.

Stir until well blended. Add sliced peaches, blueberries and green grapes.

Refrigerate the peach sangria until well chilled, at least 2 hours, or preferably overnight to blend flavors.

Serve over ice, and use a slotted spoon to include sliced peaches, blueberries and grapes with each serving.

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Walleye "ala Plancha" with Celery (Show # 606)

Lake Effect Seasoning (Show # 606)

Ladybugs on a Log (Show # 606)

Great Lakes Whitefish Burgers with a Spicy Pickle Tartar Sauce (Show # 606)

Celery Salt (Show # 606)

Celery Cocktail (Show #606)

A Spicy Pickled Vodka Martini (Show # 606)

Red Haven Peach Sangria (#605)

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