Category: Types of Foods

Posted in - Seafood/Fish

Minnesota Delights: Blackbird Café Walleye Po’boy

Posted on by Northerly Nosh

Blackbird Café Walleye Po’boy

  
From minnesotamonthly.com
For Cajun mayo:
2 tsp. black peppercorns
1/2 tsp. whole fennel seed

1/2 tsp. whole mustard seed

1 clove garlic, finely minced

1/2 Tbsp. fresh thyme, minced

1/2 Tbsp. fresh sage, minced

1/2 tsp. smoked paprika

1 pinch cayenne

1 c. mayonnaise

Salt, to taste

For pickled red cabbage:
1 medium red cabbage, shaved (about 4 c.)
1/2 medium red onion, shaved

1/2 c. sugar

1/2 c. champagne vinegar

1/4 c. water

1 Tbsp. salt

1/2 tsp. black pepper

For fried walleye fillets:
3/4 c. finely ground Parmesan cheese
1/2 c. fresh bread crumbs

1/2 c. cornmeal

3 Tbsp. flat parsley, minced

1 tsp. smoked paprika

1/2 tsp. cumin

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

All-purpose flour, for dredging

3 eggs, beaten

Canola oil for frying

2 1-lb walleye fillets, pin bones removed, flesh cut into six equal portions

For assembly:
6 focaccia or ciabatta roles, halved lengthwise
Salted butter, at room temperature

To prepare Cajun mayo:
In dry skillet over medium-high heat, toast peppercorns, fennel seed, and mustard seed until fragrant, about 3 to 4 minutes. Allow spices to cool, then grind in spice mill. Combine ground spices and remaining ingredients. Refrigerate until ready to serve.
To prepare pickled red cabbage:
In large bowl, combine shaved cabbage and onion. Set aside. Combine sugar, vinegar, water, salt, and pepper in saucepan and bring to boil over medium heat. Cook, stirring occasionally, until sugar and salt dissolve. Pour hot liquid mixture over cabbage. Let cool for a few hours before using.
To prepare walleye:
Combine Parmesan, bread crumbs, cornmeal, parsley, paprika, cumin, garlic, salt, and pepper on plate. Place flour on a separate plate. Place beaten eggs on third plate. In deep fryer, heat oil to 350°F. Dredge fillets in flour, then egg wash, and finally cornmeal breading. Fry fillets until golden brown; when finished cooking, they should float. Remove to paper towel-lined plate.

To assemble:
Butter each side of halved rolls and broil, butter side up, until golden brown and toasted. Spread Cajun mayo on each roll to taste. Add pickled red cabbage using slotted spoon, then add walleye fillet. 

Posted in - 2015 Swap Recipes, - Lamb, - Pork, - Poultry

Meal Swap: August 2015 Menu and Recipes

Posted on by Northerly Nosh

August Meal Swap Recipes

Your Choice

Jenica – Crockpot Creamy Chicken Tetrazzini

  

3 cups chicken broth

1lb. cooked chopped chicken

1 16 oz box spaghetti

1 medium onion chopped

1/2 cup butter

1/2 lb chopped mushrooms

1/2 cup all purpose flour

1/4 t. paprika

1/2 cup dry sherry

1 cup heavy cream

1/2 cup parmesan cheese

Prep Day: package up dry and wet ingredients for proper storage.


Serve Day: Cook pasta according to directions on box, drain and place in the bottom of your slow cooker. In large pan, over medium heat, sauté onions & mushrooms in 1/4 cup butter. Add additional butter & dust with 1/2 cup of flour to create a roux. Gradually stir in chicken, chicken broth, sherry, paprika, & heavy cream. Simmer for 10 minutes to thicken. Pour chicken mixture over pasta. Top with parmesan cheese. Cook in slow cooker for 3-4 hours on medium.
North American/European

Liz – Slow Cooker BBQ Cranberry Chicken

  
2 lbs chicken breasts

1/4 cup dried minced onion

1 (16 oz) can whole cranberry sauce

1 cup barbecue sauce

Prep Day: Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  

Serve Day: When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Southwest/Latin

Ashley – Cilantro Lime Chicken with Corn and Black Beans

  

1 1/2 lbs boneless skinless chicken breast

Juice from 2 limes (2 tbsp)

1 cup or 1 bunch fresh cilantro, chopped

3 cups frozen corn

2 garlic cloves, minced

1 cup red onion, chopped

1-2 cans black beans, drained and rinsed

1 tsp cumin

Prep Day: Mix all ingredients in gallon-sized bag. Freeze.

Serve Day: Thaw completely. Cook in slow cooker on low for 8 hours or high for 4 hours. Enjoy with cheese or guacamole if desired.
Nicole – Crockpot BBQ Chicken & Pineapple Quesadillas 

  

6 wheat 10″ flour tortillas

1.5 lb. chicken breasts

1 c. BBQ sauce

1 c. onion diced

4 c. fresh pineapple sliced thinly (or substitute a large can of pineapple tidbits)

2 c. shredded cheddar

½ c. BBQ sauce for spreading on tortillas

pan spray

cilantro – optional garnish

Prep Day: Put in bag and freeze.

Serve Day: Spray your Crock Pot with pan spray, and add the onions, chicken breasts and 1 c. BBQ sauce. Cook on high for 2 hours or low for 4 hours.
Let the chicken cool for 10 minutes, then with two forks begin shredding the meat. Stir the mixture well to combine the meat and sauce.

On each tortilla half, spread ½ c. meat mixture. On the other half, layer 1 Tbsp. BBQ sauce, ¼ c. cheese and ½ c. pineapple slices. Fold the quesadillas together and spray each side with pan spray.

Place quesadillas on a hot griddle or frying pan and cook on each side for 1-2 minutes until crispy.

Remove from heat, and slice in three sections. Serve immediately.
Asian/Indian

Kellie – General Tso Meatballs

  

Meatballs:

1 lb ground turkey

2 TBSP minced ginger (fresh is a must!)

2 scallions, chopped

1 tsp garlic powder

1/4 cup panko bread crumbs

1 egg
Sauce:

1 tsp hot sesame oil

3 tbsp mirin

3 tbsp soy sauce

2 scallions, chopped

1/4 cup water

Slurry: 1 tbsp cold water mixed with 1 tbsp corn starch

Prep Day: Combine all ingredients for the meatballs and mix well. Form into balls and place in lightly oiled baking dish.

Bake about 30 minutes at 350 (checking internal temp).

Combine sauce ingredients in a sauce pan except for the slurry and bring to a simmer.

Add slurry to simmering mixture while stirring. Reduce heat and allow to thicken.

To Freeze: Follow directions above. Allow both meatballs and sauce to cool. In containers, add meatballs and pour over sauce. Label and freeze.

Serve Day: Thaw, reheat in a small sauce pan over low heat. Serve over rice. 
Italian/ Mediterranean 

Ashley- Greek Meatballs with Mint (Keftethes)

  
1 lb ground beef

4 slices white bread

1 medium onion, very finely chopped

½ cup dried parsley

1 t. dried mint

1 t. salt

⅛ t. pepper

1 clove garlic, minced

1 egg, beaten

½ cup flour

½ cup vegetable oil

Prep Day: Dip bread in a bowl of water and squeeze out excess water. In a large mixing bowl, crumble the moistened bread. Add ground beef, onion, parsley, mint, salt, pepper, garlic and egg. Mix well. Place flour in a pie plate or dinner plate. Using a teaspoon, scoop out small amount of mixture to form into balls. Coat each meatball evenly with flour. Heat oil in skillet over medium high heat and fry meatballs for 10-15 minutes. Outside should be crisp and brown on all sides, inside should no longer be pink. Cool and freeze.

Serve Day: Thaw meatballs completely. Bake at 350 for 15-20 minutes. Serve with rice (you provide). 

Posted in - Meatless, Breakfast

Minnesota Delights: Hell’s Kitchen Chunky Peanut Butter

Posted on by Northerly Nosh

Copycat Hell’s Kitchen Chunky Peanut Butter  

Source: startribune.com

(Makes about 1 cup)

  • 3 c. salted nuts (Spanish peanuts, skin on or cashews)
  • 5 tbsp. honey
  • 4 tbsp. light brown sugar
  • 2 1/2 tsp. kosher salt
  • 7 tbsp. peanut oil
  • 5 tbsp. unsalted butter

Preheat oven to 300F. Place nuts onto a rimmed baking sheet, and place on the center rack of the oven. Roast 24 minutes. Rotate the pan 80 degrees, and roast another 25 minutes. Peanuts should be dark brown when done. Remove from oven, and bring to room temperature.  

Place peanuts in food processor with a steel chopping blade, and process on low until finely ground, about 30 seconds. Do not over blend, you want the peanut butter to be chunky, not grainy.

Dump grounds nuts into the bowl of a stand mixer fitted with a paddle. Add honey, brown sugar and salt. Blend on low speed until thickened; about 1 minutes.

Add peanut oil and butter to food processor and blend on low until completely emulsified, about 11 seconds. Scrape oil and butter into the peanut mixture and mix on low until smoother and creamy.

Spoon peanut butter into a container with a tight fitting lid. Will keep at room temperature for up to 4 weeks. After setting for awhile, some of the oil may rise to the surface. Simply mix before serving.