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

.

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