Sinaloan Shrimp & Cheese Bake

 

      Sinaloa is a state in northwestern Mexico located north of Jalisco and Puerto Vallarta is known for its coastal scenery, particularly in the tourist city of Mazatlán, and its agricultural significance.  It has a population of over 3 million and is famous for its Sinaloa-style seafood.  

      Patti Jinich is a world-famous chef and author of all of Mexican cuisine.  This is one of her recipes and is delicious.  This recipe is scaled for two.  

2 fresh Poblano chiles

4 Tbsp olive oil divided

4 Tbsp Cream o' Poblano

1 white onion diced

2 large Cento tomatoes, quartered and diced

4 garlic cloves finely diced

1 tsp kosher or sea salt or to taste

6-ounce tomato paste

1 tsp red pepper flakes

1 pound short and small pasta such as rigatoni or shells

2 Tbsp unsalted butter

1 pound large shrimp peeled and deveined

Ground black pepper to taste

1 cups Mexican crema or sour cream

1 cup Monterey Jack 

1 1/2 cup grated Oaxaca cheese 

1/2 cup grated parmesan

3 to 4 scallions white and light green parts thinly sliced, for garnish

      Bring a large pot of salted water to a boil.

      Place the Anaheim chiles on a baking sheet lined with aluminum foil.  Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds.  Coarsely chop the chiles and set aside with Cream o' Poblano.

      Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat.  Add 2 tablespoons oil and heat until the oil is rippling.  Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.

      While the onion is cooking, add the tomatoes to a blender. Pulse in the blender until the tomatoes are crushed but are still a little chunky. Set aside until ready to use.

      Add the garlic, chopped Anaheim chiles, Cream o' Poblano to the pan with the onion, stir, and season with 1/4 teaspoon salt.  Cook for another couple minutes until the garlic starts to brown.  Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute. 

      Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits.  Season with the remaining 3/4 teaspoon salt and the crushed dried chiles.  Bring to a boil and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful. Turn off the heat when ready.

      Set a rack on the upper third of the oven and preheat to 450°F.

      Add the pasta to the boiling water and cook according to the package instructions for al dente.  Drain and set aside.

      Heat a large nonstick skillet over high heat.  Melt the butter and the remaining 2 tablespoons oil.  When melted, sizzling, and hot, add the shrimp in a couple batches and season with salt and pepper to taste.  Sauté a couple minutes until the shrimp are just cooked. Transfer the shrimp to a bowl or plate and repeat with the remaining shrimp. Chop half of the shrimp, leaving half whole to top the pasta.

      Add the pasta to the sauce along with the chopped shrimp and the crema and toss to coat. Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and Aneja cheeses. 

      Bake for 10 to 15 minutes, or until the top is bubbling and golden brown.  Sprinkle the top with scallions.

DAYUM, that's good.  The BIG shrimp really add the flavor.

"In Mexico, everything on the street is a celebration of flavor."

Amanda McNamara

Iberian Pork Steaks

      

      The Iberian Peninsula includes the entire landmass south of France, most notably, Spain, Portugal, and Andorra.  Some of the best cuisine is Basque from the northern most regions.  This region consists of a proud heritage of ranchers that were often used as target practice for the Nazis in WW 2.  Basque cuisine includes meats and fish grilled over hot coals, marmiton, and lamb stews, as well as cod.  This is one of those dishes.  

4 nice pork chops or steaks

Extra virgin olive oil

2 Tbsp unsalted butter

3 garlic cloves

6 sprigs of thyme

4 ounces prosciutto 

Salt and pepper to taste

1 small jar Green Pesto

1/4 cup ground pistachios

BASQUE SALAD DRESSING

1 Tbsp olive oil

2 garlic cloves, crushed

3 Tbsp apple cider vinegar

1⁄2 tsp salt

1⁄2 tsp garlic powder

1/2 cup mayonnaise

1 hard-boiled egg, finely chopped

Fried dried onions

Mix all of the desired greens together.  Chill until ready to serve.  Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.  Set aside till dinner is prepared.

It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.  Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.

PORK STEAKS

      Place the Prosciutto into shards and set aside.  These are always packaged and need to be extracted from the thin packaging. 

 

      

      Season the pork steaks with salt and pepper, heat some olive oil in a large frying pan and fry for 3 minutes on one side, flip over and add the butter, garlic cloves and thyme and fry for a further 3 minutes, basting the pork regularly.  Plate the steaks on some warm plates, spoon some pistachio pesto on top and scatter some Prosciutto and serve with potatoes and a Basque Salad.

"My love for the Basque, for Basque culture, for my Basque friends, is absolute." 

Anthony Bourdain

Chain o' Lakes Bar n Grill, Waupaca, WI

 

      We have visited our BFFs in Waupaca, WI for years.  Like NW Michigan it is a mecca for tourism due its location on the 'chain of lakes' area.  During our visits we usually frequent the Wheelhouse for their pizza or Clearwater Harbor for its outside dining on the lake with a selection of fine brews. 

     The past couple of trips, including our most recent we visited the Chain Bar n Grill.   Located just off the lakefront on County Road QQ, it first strikes you as just another small bar/eatery.  Although it does qualify the menu, service, and food are well above average.  We have eaten there twice and both times the offerings have been very tasty and reasonably priced.  

      The menu is quite diverse.  Menu | Chain O'Lakes Bar & Grill  They offer a great selection of sandwiches, salads, appetizers, platters, among their fine selection of Wisconsin/Midwest both micro and commercial brews.  The Mac n Cheese selection is 10 deep.  

      There is no reservation list but come as you are works very well.  Both during and off season it is usually full.  

Breaded mushrooms

BLT

Hot Wings

Mac n Cheese

Mediterranean Salad

      We visited there recently during our visit and for our last night's meal.  All of us selected the fish platters, either perch, walleye, or cod.  Barb and I went with the walleye which is very good.  They offer it in baked or fried, and regular breading or Cajun.  I don't know the price as my brother, Mark picked up the tab. 

Walleye Platter 

       We all loved our meals, the walleye is easily the best we've ever had.  The service was quite good, and the evening was very nice.  For us, another family visit to our friends.  I don't know how many more of these we have left, but I plan to enjoy each and every one of them.  Life provides few opportunities such as this.......LOVE.  

"We are America's Great Lakes people, her freshwater people, not an oceanic but a continental people. Whenever I swim in an ocean, I feel as though I am swimming in chicken soup"

Kurt Vonnegut

Slow Cooker Sausage, Kale, and White Bean Soup

 

      In reality the focus of this blog post is the subject of Kale.  It is a superior green that has a bounty of healthy properties.  I have used it salads and other vegetable entrees, but the taste when green is far too brash.  I would compare it to a BAD LIGHT BEER COMMERCIAL.  I do like it in soups and stews, such as Olive Garden's Zoupa Toscana.  As such I discovered the secret to the balance of Kale, Flavor, and cooking.  Simmering in a dish that compliments does adjust the taste and flavor.  This is such a dish.  

1 Tbsp. extra-virgin olive oil

4 precooked sausages, such as andouille, sliced into coins

2 (15-oz.) cans white beans

2 cloves garlic, minced

1/2 onion, finely chopped

3 medium carrots, peeled and sliced

2 celery stalks, sliced

2 tsp thyme

2 bay leaves

Kosher salt

Freshly ground black pepper

4 cups low-sodium chicken broth

1 cup water

1/2 lb. kale, cut into bite-sized pieces

Freshly grated Parmesan, for serving

      In a medium skillet over medium heat, heat oil.  Add sausage and cook until golden on both sides, 4 to 5 minutes.  Remove and place in slow cooker.

      Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage.  Season with salt and pepper.  Add chicken broth and water and stir to combine.  Cook on low for 6 to 7 hours or high for 3 to 4 hours.

      Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf.

      Top with freshly grated Parmesan before serving.

      This meal will certainly reduce the "Rumbly in the Tummy", very tasty.

"Kale is a superfood and it’s special power is tasting bad"

Jim Gaffigan

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Antlers, Sault Ste Marie, MI

 

      During a recent trip to the UP for Bon Soo we once again visited a legend in rustic 'something for everyone' dining.  Antlers has been a legend since 1948.  We've dined there several times during trips for Lake Superior State Hockey. https://sooantlers.com/

      Located along the river downtown, Antlers has a storied history.  BUCKET OF BLOOD AND ICE CREAM PARLOR was the original name of the antlers during the prohibition days and so it had to have a front. The place was closed down, however, when internal revenue agents discovered that it sold only one quart of ice cream a month, and yet took in a profit of $900.00. It’s said that the Bucket-of-Blood then became the first lemonade stand in history which refused to serve minors. 

      Actually, the history of the venerable saloon goes back more than four generations, six families of owners, with the Kinney family contributing most of the memorabilia that adorn the ceilings and walls, the previous owners, Tony Rogers, Jack Brulle, and Al Lelievere, supplying the legends that surround it, and the current owners, the Szabo family, having purchased the establishment in 2009, now make six families of owners. One story is that the Kinneys acquired all the junk that hangs from the ceiling by barter; local wags point out to visitors that The Antlers had a policy of exchanging money for material goods, thereby operating one of the few “bar-gaming” economies in the world.  Anyone who ran out of money on a good binge, so the tale goes, could trade a rifle or another antique for enough loot to get stoned for a while. In a town that has its share of habitual drinkers who also happen to be broke, it seems like a good story.  In short, it is everything a good YOOPER EATERY should be.  

      The atmosphere is classic; Antlers is equal parts museum, hunting lodge, and fever dream. Browse the galleries below for a glimpse at the legendary chaos that makes it unforgettable.

            The menu is quite diverse.  Appetizers range from cheese curds to Beer Cheese Spread to Poutine, a local favorite.  They have an impressive salad selection.  The Detroit Dogs, Burgers, and Sandwiches are also quite good.  

      Of course, the big attraction is the platters and Poutine.  Poutine, a beloved Canadian dish, originated in Quebec in the late 1950s. It traditionally consists of French fries topped with cheese curds and smothered in gravy. As it gained popularity, various regions began to create their versions, experimenting with different toppings and sauces. Over the years, poutine has evolved from a humble snack to a celebrated culinary staple, with its comforting combination of crispy fries, gooey cheese, and rich gravy transcending borders. Today, it embodies the spirit of regional cuisine, appealing to food lovers seeking both tradition and innovation. Antlers serves them with either BBQ/Chicken, Detroit Coney, or Beef Stroganoff.  

      The platters include local favorites Baby Back Ribs, Walleye (my favorite), Pulled Pork, and Chicken Tenders.  All of these include hand cut fries and fresh slaw.  They also offer 'carry out' service. 

      Barb and I were in the area for Bon Soo, a local winter festival and a bit of gambling at Kewadin so we stopped in to enjoy some good food and camaraderie.  On a cold winter night along the water, just getting in here is a blessing.  Seating is self-service.  Once settled I got my Labatt's Blue Light and we ordered.  

      Barb and I both ordered the Walleye, it is very good here.  Perhaps the best we've ever had.     

      We both loved our meal.  The service was excellent. Total price for our dinner was $60 with drinks.  Easy to rate.  On a scale of 1-5?  

"Hope is a good breakfast, but it is a bad supper"

Francis Bacon

Crabmeat Beignets

 

      Beignets are a deep-fried pastry of French origin, widely popular in New Orleans, where they are the official state doughnut of Louisiana.  They are typically square or rectangular pieces of dough, fried until puffy and golden, and generously covered with powdered sugar.  These crabmeat beignets are like a marriage of a crabcake and a fritter... light and airy but chock-full of jumbo lump crabmeat. 

      This recipe favors more the savory side with the added flavor or seafood.  A pretty hefty appetizer or a light meal, they are delicious.  They work well with a Charcuterie of Cajun snacks.  Of course, fresh crab meat is the best.  

1 Tbsp finely chopped shallot

1 tsp minced garlic

8 ounces fresh jumbo lump crabmeat, picked over

⅓ cup Blue Plate Mayonnaise (or your choice)

1 Tbsp finely chopped fresh chives

½ tsp lemon zest

½ tsp kosher salt

Vegetable oil, for frying, about 4 cups

1 cup all-purpose flour

⅓ cup cornstarch

1 Tbsp baking powder

1 cup amber lager

      Combine the shallot, garlic, crabmeat, mayonnaise, chives and lemon zest in a medium bowl; season with salt.  Gently fold to combine. Set aside. (Crab mixture can be made 4 hours ahead. Keep covered and chilled until use.)

      Pour the oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°F.  While the oil is heating, whisk the flour, cornstarch, baking powder and ½ teaspoon salt in a large bowl. Gradually whisk in the beer, just to blend (batter will be thick).

      Working in batches of about 4, measure 1 heaping tablespoon of crab mixture for each beignet, roll into a ball, and drop into the batter.  Using a fork, toss it to coat; lift the beignet from the batter, letting excess batter drip back into bowl.  Carefully lower each beignet into the oil.  Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes, making sure to return oil to 375° between batches.

      Transfer the beignets to a paper-towel–lined plate and season with salt.

      Serve the beignets immediately, with tartar sauce or rémoulade sauce.  Perhaps a side salad works as well.  They are not a symmetrical pastry.  The rough edges add to the appearance.  They are delicious.  

"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."

 Paul Prudhomme