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

The Simple Magic That Is Poutine

 

      Poutine is a classic Canadian dish from Quebec, consisting of French fries topped with fresh cheese curds and smothered in a hot brown gravy, traditionally made from beef and chicken stock. The hot gravy slightly melts the cheese curds, creating a savory, gooey, and salty combination that has evolved from humble origins to a celebrated symbol of Québécois culture, with many modern variations adding proteins or other toppings.

      In the U.S., poutine isn't called one specific name; you'll find it as "poutine" at some places (especially near the Canadian border) but often as variations like "Disco Fries" (fries with gravy and mozzarella/cheese sauce) or general "Loaded Fries" (with various toppings like bacon, sour cream, etc.), though purists note these lack authentic cheese curds, making them distinct from true Canadian poutine. 

      We only discovered this dish during our first road trip to Alaska in 2014.  It was different, and as many other Canadian dishes intrigued us.  Since then, we have had it sparingly, but I developed a recipe to adapt venison for the dish.  It is perhaps the perfect bar food or an easy night at home in front of the fire. 

      One of the best aspects of this dish is that you can modify to your individual tastes or regional favorites.  The only requirements seem to be fries, cheese curds, and gravy.  Anything else is up to the chef.   I can promise you cheese curds are the key; fresher the better.  This is my recipe. 

Axis Venison Poutine.  

1 pack of frozen French fries

cheese curds

1 pound of venison (or your choice of meat)

1 cup brown gravy

1/2 cup green onions, chopped

      Season your meat with choice of rub.  Slice into thin strips.  I like either Adolphs, Lawry's, Cavender's, or even a bit of nutmeg.  Sear in hot skillet over medium high heat for 2 minutes per side.  Remove to platter to rest.

      Prepare your FF, I like to use my air fryer.  Time completion to be done with the gravy.  Make your gravy with either the bits and pieces and drippings left in the frying pan or a commercial mix in a small separate sauce pan; simmer.  When the FF are done, toss them with the cheese curds while hot so they begin to melt.

      Plate the FF and curds.  Arrange the sliced steak on top and cover everything with gravy.  Top with green onions and serve.  Cold beer is the perfect accoutrement.

Plated and ready to YUM

      I have made this twice including once in Texas for dear friends and their granddaughter.  They loved it. 

“While poutine is a dish unique to Eastern Canada (Montreal and Ottawa), the concoction of French fries covered in cheese curds and (for no apparent reason) gravy, clearly deciphers Canadian culture. First, heart-blocking poutine is the easiest explanation for Canada’s adoption of universal health care coverage. Poutine also serves as a sedative, making you so drowsy and serene you find yourself saying “a-boot” instead of “about.” The extra pounds you immediately gain help shield you against the bitter climate. The irrational love of hockey still remains a mystery to me, but I’m convinced it has something to do with poutine.”

 Jim Gaffigan

Fat Tuesday

 

      This holiday is traditionally the final, indulgent celebration before the 40-day fasting season of Lent begins on Ash Wednesday. It is a global tradition featuring parades, costumes, and rich, fatty foods like king cake, paczki, and beignets, allowing people to feast before the fasting period.  We celebrated early as we will be in Wisconsin visiting friends during the actual holiday.  

      Although not part of any such culture by definition, Barb and I have adopted it as our favorite.  As such we celebrate every year with a traditional meal from this.  All too often it is Crawfish Etouffee, Gumbo, Red Beans n Rice, or Jambalaya.  This year I went with something different.  Kind of a blend of 80s Oklahoma City Molly Murphy's Bacchus Feast and a Low Country Boil.

Fat Tuesday Dinner

1 pack crab or surimi, chopped large

2 pounds raw jumbo shrimp

1 pound crawfish 

1 Tbsp parsley

1 medium yellow onion, quartered

2 heads garlic minced

14 ounces andouille sausage, sliced crosswise into 2-inch pieces

1 pound baby red potatoes (6 to 8), halved

3 ears corn, cut crosswise into 3-inch pieces

3 Tbsp olive oil or neutral cooking oil

4 quarts water

½ cup plus 1 Tbsp Cajun or Old Bay seasoning, divided

8 ounces sliced mushrooms

4 Tbsp salted butter

Tabasco sauce, for serving (optional)

Garlic bread

      Arrange all the crab, shrimp, crawfish rinsed on a plate.  

      Heat 3 Tbsp olive oil in a 7-quart or larger pot over medium heat until shimmering.  Add 1 quartered medium yellow onion, garlic, and 14 ounces sliced andouille sausage.  Sauté until the onions are softened and the garlic is golden-brown, about 3 minutes.  Add 4 quarts water, increase the heat to high, and cover.  Bring to a boil, 10 to 15 minutes.

      Add 1-pound halved baby red potatoes, 3 ears cut corn, and the Cajun or Old Bay seasoning, and stir to combine.  Cover and cook until the water returns to a boil.  Uncover, adding mushrooms if desired and simmer, adjusting the heat as needed, until the potatoes are fork tender, 10 to 12 minutes.

      Add the crab, shrimp, and crawfish and stir to combine.  Turn off the heat, cover, and let sit for 3 minutes.  Uncover and reserve 2 cups of the cooking liquid.  Drain the seafood and vegetables, then transfer onto baking sheets or directly onto the center of newspaper-lined table.

      Add 4 tablespoons salted butter and 1/4 cup finely chopped parsley to the reserved cooking liquid.  When the butter is melted, stir to combine to make the sauce.  Pour half of the sauce over the seafood and vegetables.  Sprinkle with the remaining 1 tablespoon Cajun or Old Bay seasoning.  Serve with garlic bread and the remaining sauce for dipping and Tabasco if desired.

It’s a great party, and anyone who doesn’t enjoy Mardi Gras is not of this world.” 

Franklin Alvarado

Boudin Crescent Ring

      We love Cajun and it is definitely in my 'Wheelhouse Favorites' to prepare.  Down to Earth good food, southern at its best.  This recipe is good any time of year but best prepared for a gathering where folks can tear off a piece and dip.  The type of dipping sauce here is only limited by your imagination.  

      Boudin is not readily available 'up north', but we stock up on our trips south.  

2 pounds boudin

2 packages (8 oz each) Crescent Rolls

4 slices bacon, cooked and crumbled

1 to 2 jalapeños, chopped (I used chopped green Hatch Chiles)

1 egg

Shredded cheddar cheese for topping

Choice of dip for serving

      Preheat oven to 350°F.  Remove boudin from casings. On a baking sheet or pizza stone, arrange crescent roll triangles in a circle with the wide ends overlapping in the center and points facing outward, creating a sun-burst pattern.  I apologize for my lack of creative dexterity. 

      Spread boudin evenly over only the wide ends of the crescents, leaving the pointed tips bare. Top the boudin with crumbled bacon and chopped peppers.

      Fold the pointed ends of each crescent over the filling toward the center, crisscrossing to create a ring shape. The filling will still be partially visible.

      Lightly beat the egg and brush it over the entire crescent ring. Unfortunately, my ring turned out to be more of a mound.  

      Bake for 10 to 13 minutes at 350°F or until the crescents are lightly golden brown.

In the last 5 minutes of baking, sprinkle shredded cheddar cheese over the top and return to the oven until the cheese melts.  Serve warm with dip.  NOTE:  A simple dip here would be something like Queso, Remoulade Sauce, or Creole Mustard Dip.  Again, my presentation is not very aesthetically pleasing, but it is tasty.

  

"Boudin is like snowflakes; no two are alike"

George Graham

Turkey Enchiladas

 

      We always have about 1 gallon zip loc bag full of leftover turkey after Thanksgiving.  This is, perhaps one of the most perfect complimentary leftover recipes for Thanksgiving.  Delicious meat accompanied with Hatch Green Sauce and cheese for a delicious Tex Mex Meal.  

1 pound chopped turkey

8 medium flour tortillas

1 jar green sauce

Sour cream

Refried Beans

Monterey Jack cheese block for shredding

      Preheat oven to 350F.  Ensure turkey is chopped small.  Mix turkey, cheese, refried beans, and a spoonful of green sauce per tortilla.  Roll tightly.  

Tortillas dredged in Green Sauce then loaded with turkey and cheese then rolled 

     Pour some green sauce in bottom of casserole dish.  Line up enchiladas in pan till full.  Top with remaining green sauce, sour cream, and a bit of shredded cheese.

  

Prior to oven, topped with green sauce and more cheese and Hatch Seasoning

      Bake in oven for 20 minutes or until just bubbly.  Serve with cheesy refried beans. 

"There's only so many leftover turkey sandwiches one can handle after the holidays are over, which is why I love these turkey enchiladas so much! It uses up your leftovers in a unique, tasty and EASY way."

Rich Hilts