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Summary
Summary
A cultural icon of Lake Superior cuisine shares its story, recipes, and techniques
A port city where shipping, the fur trade, hunting, and fishing--and infamously long, cold winters--have made the preserving and preparing of meat a singular art, Duluth, Minnesota, was uniquely well suited for the Northern Waters Smokehaus when Eric Goerdt launched it in 1998. Fresh off a stint in Sitka, Alaska, where he'd learned a method of smoking fish called kippering, Goerdt set up shop, and soon what had started as a small sandwich counter expanded into a downtown mainstay with a worldwide trade in its signature offerings, all manner of meat and fish smoked and cured on site. A celebration of the Smokehaus's singular contribution to the region's cuisine, Smoke on the Waterfront brings two decades of experience to the table, laying out for food-smoking devotees and for home cooks the stories, recipes, and techniques that have made the establishment a beloved fixture of Third Coast culture.
The Northern Waters Smokehaus crew shares their many ways of preserving food (smoking, canning, fermenting, charcuterie), including detailed instructions for their kippering process. Smoke on the Waterfront presents recipes that take advantage of the natural bounty of Lake Superior's north shore and capture the flavor of a port city's old-world charm--all workable with simple equipment, such as kettle grills, allowing home cooks to bring the delicious flavors of the Northern Waters Smokehaus to their own kitchens. From simple sandwich construction all the way to sausage twisting, these recipes give readers an opportunity to up their game or to savor their own view of the Smokehaus experience: brining, grilling, freezing, pickling, and fermentation; preparing a charcuterie board, with guidance on sausage, confit, rillettes, light butchery, and sourdough; and roasting, smoking, and braising meats.
Whitefish smoked or made into a spread or stock; lake trout curried or stuffed with gremolata; pulled pork Minnesota style, smoked wings, and ribs and kimchi with maple sambal; pickled peppers, onions, jalapeños, mushrooms, and, of course, sauerkraut; smoked Polish, Andouille, lamb, and potato sausages; eelpout étouffée, confit duck legs, poultry liver gravy, and pâté; three-day duck poutine, porketta and pasta, braised ruminant, bison pastrami: that's a sample of the provisions that run from roe and gravy to casseroles, chowder, and ice cream. Featuring beautiful photographs, carefully crafted recipes, and the pithy conversational comments of the restaurant's veterans, Smoke on the Waterfront evokes the history and the promise of a rich regional culture that endures--and transcends--boundaries.
Author Notes
Northern Waters Smokehaus, in Duluth, Minnesota, has been crafting fine deli goods since 1998, mostly in the basement of a repurposed mattress factory on the shores of Lake Superior. Its staff has grown from five people to more than fifty, cultivating a culture of culinary excellence and experimentation along the way. Beyond being a favorite destination for locals and visitors to northern Minnesota, the Smokehaus ships gourmet smoked fish, charcuterie, and more across the country. These recipes were curated by Mary Tennis, Ned Netzel, and Nic Peloquin, with contributions from Greg Conley and Eric Goerdt. Photographs are by Jacob Swanson, Florencia Matamoros, Stephen Pestalozzi, and Zac Bentz.
Table of Contents
Welcome | |
Eric Goerdt | ix |
Introduction | 1 |
Spring | 7 |
Brine for Smoked Fish | 18 |
Smoked Salmon | 18 |
Smoked Salmon Pate | 23 |
Crispy Fish Skins | 23 |
Homemade Pasta | 25 |
Lemon Pasta with Smoked Salmon | 29 |
Smoked Sockeye Fried Rice | 31 |
Smoked Whitefish | 33 |
Smoked Whitefish Spread | 34 |
Smoked Fumet (Whitefish Stock) | 35 |
Lake Superior Chowder | 37 |
Canned Fish | 40 |
Fish Fry | 42 |
Smokehaus Fish Fry | 43 |
Tartar Sauce | 44 |
Northern Waters Smokehaus Salad | 44 |
Wasabi Mayo | 45 |
Gravlax | 46 |
Curing Roe | 47 |
Saucy Leg of Lamb Roast | 48 |
Tzatzikt | 49 |
Miracle Beans | 49 |
Green Curry Lake Trout | 50 |
Gremolata Stuffed Trout | 52 |
Summer | 55 |
Smoked Wings | 67 |
Smoked Ribs and Kimchi with Maple Sambal | 67 |
Minnesota Pulled Pork | 69 |
Grilled Vegetable Salad | 70 |
Beans, Beans, the Magical Legumes (Baked Beans) | 71 |
Koolslaw | 72 |
Misty Mountain Mustard | 73 |
Freezing Vegetables from the Garden | 73 |
Pickled Vegetables | 74 |
Haus Quick Pickles | 75 |
Haus Pickled Vegetable Medley | 75 |
Pickled Fresno Peppers | 76 |
Pickled Red Onion | 76 |
Pickled Jalapeño | 77 |
Northern Waters Restaurant Haus Pickles | 77 |
Marinated Mushrooms | 78 |
Sauerkraut | 80 |
NWS Kimchi | 80 |
TK's Kimchi | 82 |
Quick 'Kraut | 83 |
Olivada | 83 |
Romesco | 84 |
NWS Boursin | 84 |
Pâté de Sud (Pimiento Cheese) | 87 |
Ice Cream Base | 87 |
Lemon Custard Ice Cream | 88 |
Royal Saffron Ice Cream | 88 |
Curry Ice Cream | 89 |
Maple Cognac Ice Cream | 89 |
Autumn | 91 |
Apple Brats | 96 |
Potato Kraut Sausage | 97 |
Lamb Sausage | 97 |
Maple Breakfast Sausage | 98 |
Smoked Polish Sausage | 99 |
Smoked Andouille Sausage | 101 |
A Primer to Sourdough Starter | 102 |
Sourdough Bread | 105 |
Andouille-Wild Rice Stuffing | 108 |
Corn Chowder with Shrimp | 109 |
Eelpout Étouffée | 111 |
The Duck Sequence | 112 |
Confit Duck Legs | 115 |
Smoked Duck Breasts | 115 |
Duck Stock | 116 |
Poultry Liver Gravy | 117 |
Miso Gravy | 117 |
Poultry Liver Pâté | 118 |
Country Pâté | 119 |
Smoked Duck Hash | 120 |
French Double-Fries | 121 |
Three-Day Duck Poutine | 123 |
Gratin of Beans | 124 |
Winter | 127 |
Smoked Porketta | 130 |
Porketta and Pasta | 132 |
Smoked Turkey Breast | 133 |
Smoked Turkey and Fennel Casserole | 135 |
Chicken and Rice | 136 |
Smoked Ham | 139 |
Ham Meatballs | 140 |
Sweet 'n' Sour Sauce | 143 |
Swedish Gravy | 143 |
Braised Ruminant | 144 |
Not-So-Spicy Rillettes | 147 |
Pork Rillettes | 148 |
Rillette and Ricotta Ravioli | 149 |
Mashed Potatoes | 150 |
Green Bean Casserole | 150 |
Tobacco Onions | 151 |
Smoked Bacon | 153 |
Smoked Pork Loin | 156 |
The Iowa | 157 |
Bison Pastrami | 158 |
Hot Bison Pastrami Sandwich | 159 |
Sandwiches for Every Season | 160 |
The Cajun Finn | 162 |
Scallion Cream Cheese | 162 |
The Sitka Sushi | 163 |
The Cold Turkey | 163 |
Crayo | 164 |
The Pastrami Mommy | 164 |
The Gorilla | 166 |
The Hedonist | 167 |
Building a Charcuterie Board | 170 |
Acknowledgments | 173 |
Index | 175 |