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, soft and the skin is starting to split. Let the jalapenos cool to room temperature.

The jalapenos can be used as is or stored in the refrigerator well wrapped for 3-5 days.

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 until the oil is slightly colored and fragrant with the hickory. Let the smoked oil cool to room temperature.

The oil is now ready to be used or stored in the refrigerator covered for 6-8 months.

Notes:

This recipe can easily be scaled up or down according to your preferences and needs.

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 and/or yellow orange tomatoes (about 5 medium), peeled, seeded and chopped, preferably from michigan
1/4 medium red onion, finely chopped
1 tablespoons ½  fresh lime juice, freshly squeezed, or to taste
sea salt, to taste
cracked black pepper, to taste
clancy's fancy hot sauce, to taste

Directions:

In a 4-quart non reactive saucepan over high heat bring 2 quarts of water to a rapid boil with the salt and baking soda. Add the asparagus, reduce the heat to medium and cook 8-10 minutes, or until asparagus is tender. Drain and rinse with cold water. Blot asparagus with paper towel to remove excess moisture.

Combine the cooked asparagus, garlic puree, and mayonnaise in a food processor or blender. Process until smooth and transfer the asparagus mixture to a medium mixing bowl, reserve.

Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro.

Add the chiles, onion, cilantro, and tomatoes to the reserved asparagus mixture season to taste with the lime juice, sea salt, black pepper, hot sauce.

The asparagus "guacamole" may be made 1 hour ahead and kept cool before serving.

Notes:

michigan asparagus is one of the most nutritionally well-balanced vegetables on the planet and the eggheads say it leads nearly all produce in the wide array of nutrients with stuff like folacin, fiber, vitamins a, c and b6!  now i would be lying if i knew what all that meant but - it's kewl eh?

a member of the lily family asparagus spears can grow from a crown that is planted about a foot deep in sandy soil and under ideal conditions, an asparagus spear can grow 10" in a 24-hour period - i'm serious it's crazzzzy.

It's michigan temperature that determines how much time will be between each picking.  early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours there's that fast growing thing again.

After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.

From Show #201N - Honey Brioche Pizza with Fresh Fruit and Coconut

Ingredients:

3 tablespoons whole milk, scalded then cooled to warm
1 1/2 teaspoons packaged dry yeast
8 ounces unbleached all-purpose flour, preferably from michigan
3 whole eggs, preferably from michigan
1/4 cup clover honey, preferably from michigan
3/4 teaspoon sea salt
10 tablespoons unsalted "sweet" butter, melted and cooled to warm

Directions:

for the sponge …

In the work bowl of a food processor fitted with the metal chopping blade add the milk and yeast and pulse to combine. Add about one third of the flour with one of the eggs. Process 2 to 3 seconds. Using a rubber spatula or similar scrape down sides of bowl. Sprinkle remaining flour over the mixture; do not mix in. Cover and let stand 1 1/2 to 2 hours at room temperature in the workbowl.

for the dough …

Add the clover honey, sea salt, and the remaining two eggs to the work bowl. Process to combine about 15 seconds. With the machine on, pour in the melted butter in a steady stream through the feed tube. Process 20 seconds longer.
for the first rise …

Using a rubber spatula or similar scrape the brioche batter into a lightly buttered 3-quart bowl. Dust the top lightly with flour to prevent a crust from forming. Cover airtight with plastic wrap. Let rise at room temperature about 5 hours in warm weather, 6 hours in cold weather, or until dough is light, spongy and tripled in bulk.

for the second rise …

Punch down to deflate dough and turn out onto a lightly floured board. With lightly floured hands gently press the dough into a rectangle and fold gently into thirds. Dust with flour. Wrap well and refrigerate. Allow dough to harden and ripen overnight. Punch down once or twice if necessary. The dough will keep 3 days in the refrigerator if well wrapped and weighted down, or it can be frozen for 1 week. To defrost, thaw overnight in the refrigerator.