Show #208N
Ingredients:
5 pounds buffalo (bison) shoulder or chuck, preferably from michigan
sea salt, to taste
wood chips, michigan maple or similar, soaked and drained (optional)
1/2 -1 cup rendered buffalo suet , or beef suet or pork lard
"northern heat" chili spice blend
2 tablespoons ancho chile, ground, or to taste
2 tablespoons aji amarillo chile, ground, or to taste
2 tablespoons [...]
Category Archives: Recipes
My Great Lakes Buffalo Chili Con Carne or a Midwestern Bowl of Red (Show #208N)
May 16, 2008 – 1:19 pm
Pickled Freshwater Herring (Show #207N)
May 15, 2008 – 3:22 pm
From Show #207N - Pickled Freshwater Herring and Asparagus "Sushi"
Ingredients:
2 cup water
1 cup hickory smoked apple cider vinegar, see recipe, or comparable
3/4 cup maple sugar, preferably from michigan
4 tablespoons sea salt
2 teaspoon mustard seeds
2 teaspoon whole black peppercorns
2 teaspoon minced fresh ginger
1 hickory smoked jalapeno, see recipe, seeded and minced
2 clove whole
1 pound freshwater herring [...]
Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N)
May 15, 2008 – 3:20 pm
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, [...]
A Flint Inspired Coney Sauce (Show #206N)
May 15, 2008 – 3:05 pm
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 [...]
A Detroit Inspired Coney Sauce (Show #206N)
May 15, 2008 – 3:03 pm
From Show #206N - Flint and Detroit Inspired Coney Dogs
Ingredients:
1/4 - 1/2 cup rendered beef suet or pork lard
3 pounds ground beef chuck
3 medium yellow onions, chopped fine
4 tablespoons ancho chili powder, or to taste
1 teaspoon aji amarillo chile powder, or to taste
1 tablespoon cumin powder, or to taste
4 teaspoons dried greek oregano, or to taste
3 [...]
Great Lakes Fish Tacos with Avocado Crema & Mayonesa (Show #205N)
May 15, 2008 – 2:23 pm
Ingredients:
for the avocado crema
1/2 ripe avocado, seeded and cut
sea salt, to taste
lime juice, freshly squeezed, to taste
1-2 tablespoons whole milk
2 cilantro springs, stemmed and chopped
for the "mayonesa"
1/2 cup whole egg mayonnaise, see recipe or a prepared mayonnaise
1 teaspoon hickory smoked vinegar, see recipe
1 1/2 tablespoon cultured buttermilk
for the aji amarillo sauce
2 tablespoons roasted garlic puree, [...]
Venison Poutine "Gravy" (Show #204N)
May 15, 2008 – 2:05 pm
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 [...]
A Michigan Inspired "Poutine" with Fresh Cheese Curds and Venison "Gravy" (Show #204N)
May 15, 2008 – 2:02 pm
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 [...]
Hickory Smoked Jalapenos (Show #203N)
May 15, 2008 – 1:44 pm
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, [...]
Morel Mushroom Salt (Show #203N)
May 15, 2008 – 1:37 pm
From Show #203N - Pan Seared Buffalo Steaks With A Michigan Morel, Fiddlehead & Ramp Salsa
Ingredients:
6 tablespoons dried morel mushrooms, preferably from michigan
2 teaspoons sea salt
1/4 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 tablespoon fresh lemon zest, finely chopped
Directions:
Place the dried the morels in a food processor or blender and pulse until coarsely ground. Add [...]