There’s something special about summer other than the warmer temperatures, especially when you live in the northern climes where winter can get awfully cold and snowy, even a bit too long. What makes summer extra special for me is that my cuisine mainly is centered on the vegetables from my garden and fresh fish. Although not the angler that I …
The Minnesota fishing opener is Saturday, and you can be sure there will be a lot of anglers bringing home some nice walleye fillets. Whether it’s pan-fried, deep-fried, poached or baked, most anglers will agree that walleye is one of the tastiest freshwater game fish. And just about everyone who fishes has a go-to recipe or two for walleye using …
It was a three-skillet supper day at Red Oak House on Monday. Walleye fresh from the Missouri River, fried red potatoes from our garden and creamed corn we put up in August. Just like my Mama Crook did, I cooked up this “mess of fish,” dredging the filets in self-rising cornmeal (mixed with salt and pepper) and frying these in …
I love old school technique in cookery. We as humans have come a long way from fire. Imagine the lessons learned along the way. Those lessons that later have become techniques — or rules — in cookery. Why are the rules of a proper sauté important to follow? Hot pan, little oil/fat, ingredients cut very fine for fast finishing. You simply cannot …