From Show #210N - Michigan Grape Vodka
Ingredients:

1 side fresh salmon, skin on, pinboned,  2-3 lbs
1 pound sea salt
1/4 cup grape vodka, preferably from michigan, or similar
1/2 cup evcp olive oil
1 red onion, peeled and minced
4 cloves fresh garlic, minced
2 tablespoons fresh chives, chopped
2 tablespoons flat leafed parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons black peppercorns, coarsley cracked
3 tablespoons lemon zest, freshly grated

Directions:

Place the fish in a shallow glass or stainless steel pan, skin side down. Cover the flesh side with sea salt and top with a another glass or stainless steel pan topped with a gallon of milk or similar to press and compact the salmon. Refrigerate for at lesat 6 hours, or preferably, overnight. Rinse well, pat dry and return to a shallow pan, this time with the skin side up.

Prepare the marinade. In a glass or stainless steel non reactive bowl, combine the vodka, olive oil, red onion, garlic and herbs. Pour the marinade over the fish, then cover and refrigerate for 8 hours or overnight.

Strain the marinade through a fine sieve, reserving a few seeds. Taste and correct the seasoning.

Slice the salmon thinly on an angle and arrange a few slices per person on chilled plates. Spoon a little of the marinade over each serving and garnish with more fresh herbs and the reserved lemon zest.
Notes:

Salmon fillets have little pin bones running roughly from the head end about halfway down the back; they will interfere with slicing and eating later unless removed. They can be easily located with your fingertips by brushing from the tail towards the heat about 3/4 quarters of the way up from the belly and pulled out with small needle-nosed pliers or tweezers.

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 to taste
1 whole egg, lightly beaten
1/4 cup unsalted "sweet" butter
for the vodka cream
3 tablespoons whole wheat flour
3 tablespoons unsalted "sweet" butter
2 cups beef broth
2 ounces grape vodka, preferably from michigan, or similar
1 cup sour cream
sea salt, to taste
black pepper, to taste

Directions:

For the meatballs …

Place bread crumbs in a large bowl. Add cream and 1⁄2 cup water. Mix and set aside to soften for 5 minutes. Add beef, pork, onions, roasted garlic puree, parsley, salt, and dry mustard. Mix well, then stir in egg and bread crumb mixture. Mix, taking care that all ingredients are thoroughly incorporated, then gently shape into 1" meatballs (loosely packed meatballs are more tender).

Melt butter in a large heavy bottomed skillet over medium high heat. Cook meatballs, in batches if necessary, turning frequently, until well browned and cooked through, about 8 minutes. Using a slotted spoon transfer meatballs to a bowl and reserve.  Discard the remaining cooking fat

For the vodka cream …

In the same pan melt the 3 tablespoons butter and stir in the 3 tablespoons of flour. Stir untl well blended and slightly toasted. Add beef broth and vodka, reduce over medium high heat to about 1/4 cup or until the mixture is thick about 5 - 10 minutes.  Season with the salt and pepper.

Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Return meatballs to sauce; cover pan and simmer gently 5 minutes.

Makes about 4 dozen meatballs.

Show #209N 

Ingredients:

3 cups navy beans, carefully picked over, rinsed, and soaked for 8 hours
1 large cooked ham bone, with plenty of meat and fat still clinging to it, cracked or smoked ham hock
1 pound kielbasa, diced or similar, preferably from michigan
1 medium yellow onion, peeled and skinned and chopped
1 flat-leafed parsley, chopped
1 bunch scallions, chopped
1 large sweet red bell pepper, cored, seeded, and diced
1 large sweet yellow bell pepper, cored, seeded and diced
1 medium carrot, peeled and diced
1 celery stalks, diced
1/2 cup roasted garlic puree, see recipe
1 tablespoon dried thyme
2 bay leaves, preferably fresh
sea salt, to taste
black pepper, to taste
clancy's fancy hot sauce, or similar, to taste
2 cups wild rice, preferably from michigan or the great lakes region
for the red onion salad
1 large red onion, peeled and thinly sliced into rings
1/4 cup evcp olive oil
2-3  tablespoons hickory smoked cider vinegar, see recipe
sea salt, to taste
black pepper, to taste

Directions:

For the Beans …

In a large 7-8 quart heavy bottomed pot (preferably cast iron) over high heat add the soaked and drained beans and the ham bone and cover with 2 quarts of water. Bring the water to a boil and let the beans cook in the boiling water for at about 10 minutes. Lower the heat and simmer and the beans for 1 hour.

Add the keilbasa, onions, parsley, scallions red and yellow bell peppers, carrots, celery, garlic puree, thyme and bay leaves  Bring the cooking liquid back to a simmer for an additional hour.

Taste the beans and season to taste with the salt, pepper and hot sauce cook another 30 minutes or so. During the cooking check the amount of liquid - occasionally, adding more water if necessary to keep the beans loose. As they begin to soften, mash some of them against the side of the pot and stir this pulp into the liquid to make a thick, creamy sauce.  Remove the ham bone and shred any meat attached and blend back into the beans then discard, reserve the beans keeping them warm until ready to serve.

For the Wild Rice …

Rice Cooker Method*

Wash 1 cup uncooked wild rice thoroughly. Follow the manafacturers directions.

Yield: 3-4 cups of cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Stovetop Method

Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. For chewier texture cook less time.

Yield: 3-4 cups of cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Oven Method

Wash 1 cup uncooked wild rice thoroughly. Combine with 2 cups water in a covered 2-quart casserole. Cover and bake at 350 F for 1 hour. Check wild rice. Ad more water, if needed, and fluff with a fork. Continue baking for 1/2 hour. wild rice should be moist, not dry. Yield: 3-4 cups cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

For the Onion Salad …

Separate the sliced red onions into rings and submerge in a large bowl in cold water for a few hours, changing this several times. Then drain well, pat dry with paper towels.

Place the dried onion rings, olive oil and vinegar in a suitable bowl and season to taste with the salt and black pepper. Let marinate at least one hour stirring occasionally.  Can be made 1 day in advance and kept well covered in the refrigerator.

To Serve …

Spoon the warmed wild rice into large shallow bowls and top with a generous portion beans and their gravy.  Scatter a bit of the red onion salad over the top and pass along plenty of hot sauce!

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 a few minutes to remove any dirt, pebbles broken or shriveled beans.

In a large heavy bottomed cast iron dutch oven or similar (with a snug fitting lid) over high heat bring the cleaned beans, bacon and oregano covered by at least 4 inches of hot water to a boil. Reduce the heat to low and simmer, covered, for 3 to 3 1/2 hours  Add water as necessary during the cooking time adding one cup at a time to keep the beans covered.  Uncover the beans during the final hour and allow them to thicken, seasoning with the salt and pepper to taste.

Serve immediately.

Notes:

These pintos a basically flavored with the bacon and oregano and are a perfect accompinant to traditional texas styled chilis and other southwestern dishes.