michigan lake trout & green beans two ways

trout is one of michigan's firmer fleshed fish without a whole lot of bones to worry about. if you're buying whole trout, here's a link to directions for filleting your fresh market purchase or freshly caught prize. otherwise, you're ready to go- usually fishmongers pull out most of the bones, even pin bones sometimes, for you ahead of time. to check if there's any pin bones left, simply run your fingers over the fillets and you will be able to feel them. they can be removed easily with tweezers, pliers, or your fingers. pat your fillets dry with a clean towel and season lightly with salt and pepper.

lime, basil & cilantro trout with red curry green beans (for two)
a. heat a skillet large enough for about two handfuls green beans and melt 1 tbsp butter over medium heat
b. add 1 clove minced garlic and cook for 30 seconds before adding 2 tsp red curry paste, and 1/2 can coconut milk to pan, mix together with wooden spoon
c. add clipped green beans and cover until beans are crisp tender
d. cut your fillet into two portions
e. meanwhile, heat another skillet with 1 tbsp coconut or peanut oil over medium-high heat
f. once oil starts popping, add trout fillets flesh side down in the pan, let cook for 4-5 minutes, then flip over, squeeze juice of one lime onto both pieces, & let cook another 2-3 minutes on the skin side
g. plate your green beans in curry sauce and place trout fillets on top garnished with chopped basil & cilantro

maple, bacon, & mustard trout with blanched green beans (for two)
a. get a pot of salted water over high heat ready for blanching the clipped beans
b. heat a dry skillet over medium heat
c. chop one slice of thick cut bacon into 1/4 inch squares and add to skillet
d. sautee bacon until just starting to crisp up, then add trout fillets to the pan flesh side down and cook for 4-5 minutes
e. meanwhile make up a mixture of 3 tbsp michigan maple syrup, 1 tbsp champagne vinegar, 1 tbsp whole grain dijon mustard, & 2 tbsp orange juice
f. drop green beans in boiling blanching water
g. flip fillets to skin side and add your maple mustard mixture to pan, let cook for another 3 minutes until fillets are cooked through & mixture is reduced by about 1/2
h. strain beans once they've reached your desired tenderness and put on plates
i. take the skillet off the heat & place trout fillets on top of beans. Add 2 tbsp butter to the skillet and stir/swirl in to make a butter sauce in the pan, drizzle on top of fish & green beans
j. garnish with toasted sliced almonds

grilled spicy pork skewers & yogurt sauce

we buy our free range meats from creswick farms near grand rapids, mi, once a month. so far, i was at a lack of new ideas for the ground pork that's been in the back of our freezer all month long. then i came up with grilled spicy pork skewers, kind of like a pork variation of the middle eastern "kefta" & a good deviation from grilling hot dogs & burgers.
for the skewers:
a. if using wooden skewers, pre-soak in cold water for at least one hour
b. mix by hand 1 lb. ground pork, 1 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. ground hot chile pepper, 1/2 tsp. chile flakes, 1 tsp. salt, 1/2 tsp. black pepper, & 1/3 cup fine breadcrumbs until all is incorporated evenly throughout the meat
c. form 1 1/2 inch balls and then elongate them a bit before skewering through the center
d. place skewers on a pre-heated grill (high heat, 400F) or under broiler
e. let cook 3-5 minutes on each side or until cooked though (internal temp 160F)
f. remove from grill and let rest for a few minutes before eating

for the yogurt sauce:
a. start with 1/2 cup plain cultured yogurt
b. stir in 2 tsp chopped fresh mint, 1 tsp chopped fresh cilantro, 1 tsp fresh lemon juice, 1 tsp ground cumin, and salt and pepper to taste
c. use liberally to accompany skewers

chevre, sage & roasted corn stuffed squash blossoms

this recipe is a great way to prepare raw squash blossoms combining two distinct michigan summer ingredients- sweet corn & squash blossoms. this appetizer will definitely impress your friends with it's slightly sweet and savory balance and natural beauty.
a. pick 12/18 squash blossoms fresh from the garden or buy some at the farmers market (try to use same day because they wilt if stored in refrigerator)
b. grill one ear of sweet corn until charred, or roast/broil in the oven, or cut it all off the cob first and sautee on high heat until it's tender and colorful
c. bring 12 oz. chevre to room temp and whip until light and fluffy with an electric mixer
d. chop a few sage leaves and mix with corn kernels into chevre with a pinch of salt and pepper
e. put filling mixture into a plastic ziploc bag and cut a small hole in one corner
f. handle each squash blossom gently and make a tear or slit open with a sharp pairing knife
g. remove the inner stamen of the flower
h. pipe filling into each blossom and twist petals to close the top

lazy michigan summer

everyone said we were crazy for catering our own wedding- but then everyone who attended remarked that the food was fabulous. we kept the food simple and sourced mainly from local ann arbor businesses. now we can share some michigan summer recipes that you can make at home for any amount of people and not stress out too much about cost or time.

compound butter
a. let a pound or so of butter come to room temperature (we used calder dairy)
b. while that is happening prepare about a 1/2 cup of whatever it is you want to add to it
suggestions: finely chopped fresh herbs such as thyme, rosemary, lemon balm, mint, tarragon, parsley, chives, basil, lavender or whatever is your fancy; minced bacon & roasted shallot; citrus zest, blue cheese
c. mix in by hand or with a electric mixer or on low
d. spoon out onto a piece of waxed paper (waxy side up) in a log shape about 1-2 in. diameter
e. roll completely in wax paper and twist or crease the edges
f. store in plastic wrap or bag in freezer for future use on bread, meat, fish, veggies or pasta

home at last

we just returned to michigan from our two week new england honeymoon road trip. lobster is the hot shit in massachusetts & maine, along with local beer, and strawberries were still going strong on the roadside. Some of the culinary highlights for me were..

ithaca, ny: felicia's atomic lounge's gin & vodka infusions. cucumber gin & tonic, basil vodka tonic, & lovage vodka bloody mary all were outstanding (later we will try to infuse some of our own liquor and post the recipes and results)
maxie's supper club 1/2 off happy hour oysters from mass, connecticut and prince edward island.

hudson, ny: the spotty dog books & ale served us up pints of local beer on the cheap. I had the "mother's milk" stout from keegan ales in kingston, ny & monica had the "kick ass brown" from ch evans brewing co. in albany.

boston, ma: the beehive's deluxe raw bar platter for two was amazing (oysters, a whole lobster, ceviche, jumbo shrimp, and tuna tartare) and we got to see a live salsa band.
the other side cafe was a chill lunch spot for hipsters and their hot fixed gear bicycles. we had nachos and beer on the patio- never a bad combination.

bar harbor, me: mckay's public house wins for most bacon on one menu and for best mussels of the trip. They came out in the traditional shallow bowl heaped high and studded with blue cheese, bacon, leeks, butter and white wine, garnished with fresh herbs and served with foccaccia. the added elements were in just the right amount and the mussels themselves with delecate, clean and fresh tasting.

montreal, quebec: brasserie reservoire served it up right with artisanal beers and creative small plates. we shared a local cheese plate with three different cheese all from quebec, a lightly fried cup of calamari & japanese seven chili aioli, & a bowl of tender housemade ricotta gnudis (like gnocchi or italian dumplings) in a citric orange saffron consomme with braised fennel. oh and their beer was damn good, too. i had the noire, mo had the blanche x2.

added note: thanks to everyone who fed us along this trip- it would have been a cold bag of salami without you. xox.