Northern Pike Tacos

Northern Pike. A species of carnivorous fish which is found throughout the northern hemisphere and beyond. They are often found in sluggish streams and shallow, weedy nooks in lakes as well as in cold, clear rocky waters. My first few ventures into the boundary waters canoe area, some 10 years ago now, had me fishing northern pike from my canoe in the marshy, shallow areas along my route.  Although they were great fun to catch, we never kept the fish for eating. Pike are more of a prized game fish, and are fished more for sport than for consumption. The flesh is considered boney due to the substantial amount of "Y" bones, and I never really liked hanging out in the fly infested shallows for too long. We preferred to catch lake trout while trolling around the deeper lakes in our canoes. Pike just isn't a popular eating fish in these parts, and so when my partner brought home about 5 pounds of fresh pike, I wasn't really that excited. I was secretly hoping he was going to bring home lake trout or walleye while fishing up the Gunflint trail with his old college pals. Maybe he would take a side trip to Leo lake and bring home a few rainbow trout like I suggested. Oh what I wouldn't do for some Rainbow Trout stuffed with fresh herbs, wrapped in bacon, and roasted in the hot coals of a dwindling fire.....anyway, this traditional fishing trip, which happens every year follow Mother's Day, has them fishing the same fish, in the same spot, case closed.

The flesh of the Pike is white and mild tasting, and over the years the previously mentioned college pals have learned how to fillet the fish around the "Y" bones, leaving an almost boneless fillet to work with. And with a little research, I learned that Pike has quite a history in cuisine. I vaguely remember a puree of northern pike which we created in culinary school. We added cream, herbs, and spices, formed the mixture into quenelles, and lightly poached them in flavorful fish stock we had made from the fish carcasses. Yeah, I certainly wasn't going to attempt that project on a weeknight, after working all day, with a young child and a Labrador retriever to wrangle. When was the last time I shaped anything into a quenelle anyway? My days as a Chef seem so long ago.....so, I decided on Northern Pike tacos. I marinated the flesh in lots of cumin, garlic, and lime. I used the zest and juice of the limes which gave the fish an almost ceviche quality. What I mean by ceviche, is that the acidity of the lime juice started 'cooking', or breaking down the fresh Pike meat. It really infused the flavors into the meat, which made for tasty fish with minimal effort. I then fired up the grill and grilled corn tortillas alongside the marinated fish. I assembled each taco with a slather of fresh made guacamole and fresh cilantro. It was fabulous. No children or dogs were injured in the pre-dinner wrangling, and all bellies were full. The end. Belly up!!


Marinade for fish:

3 cloves garlic
2 limes, zested and juiced
2 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp fresh cracked pepper
1/4 cup tequila
1 lb. fresh fish


Place all of the above ingredients, except fish, in a food processor and process for about 45 seconds. Place the fish and the marinade in a 1 gallon sized zip-lock plastic bag. Gently squeeze the bag to remove any excess air before sealing the bag closed. Place the bag of marinating fish in the fridge for about an hour. Remove from fridge, place on pre-heated grill, and grill for about 2-5 minutes on each side (depending on fillet size), making sure not to over-cook the fish.


Pair fish with grilled corn tortillas, fresh guacamole, fresh cilantro, and any other fix'ns you desire: thinly sliced cabbage, radishes, and/ or onions would be nice. Grilled peppers and goat cheese would work too!!

Mama's ribs

Happy Mother's Day Mom! Happy Mother's Day to all the Moms out there. I was going to cook something dainty and sweet this weekend for Mother's Day.  Then I realized that women dig foods that are hearty and robust just as much as any guy I know. Plus, I am madly in love with a carnivore addict, and he brings out the 'pit- master' side of me. I settled on ribs. I bought a full rack of pork ribs, rubbed them down with a very simple rub, seared them on the grill, allowed them to slowly roast in the oven with beer, and then finished them on the grill slathered with sauce! Sounds a little putsy? Well, maybe, but that's kinda what I have grown to love about BBQ.

First the rub. The rack I had bought was a bit too big to fit on our grill, so I started by halving the rack. Then I sprinkled each side with sea salt, lots of fresh cracked pepper, brown sugar, and chili flakes. I wanted a touch of sweetness and lots of kick, hence the hefty sprinkling of fresh cracked pepper. The chili flakes add additional spice, different from that of the black pepper, and could be omitted depending on your personal taste. Normally I go a little nuts coming up with spice blends, but I kept it simple this time. Cumin, smoked paprika, allspice, cocoa powder, and ginger would be great additions. Play around with it. You'll probably come up with something really interesting. I allowed the ribs to hang out, all rubbed in spices, while my fella and I went for a 6 mile hike around the Devil Track River.

The searing. When I cook ribs, I go to the braising method. Braising is a combination cooking method using both moist and dry heat. Typically the food is seared over high heat and then finished in a covered pot with liquids. Pot roast would be an example. So, I seared the ribs on the grill so they would have the smokiness and a bit of the charred edges, which I am fond of. Just before I removed the ribs, I brushed them up with apple cider vinegar. Then I removed the ribs from the grill, placed them in a roasting pan with 2 cups of chicken stock, and 1 Sam Adams Cherry Wheat beer.  This particular beer was left behind from a seasonal sample pack of beers. While it may not be my favorite drinking beer, it's cherry notes worked perfectly with the pork. Hard cider would be a good choice too. I let them roast for about 1 1/2 hours.

The finish. Remove the ribs from the roasting pan, and place them on a preheated grill. I like to add more smoky depth and crisp up the exterior a bit at this point. Now is a good time to slather on BBQ sauce if you like, and allow it to grill into the meat. Below is a run down of the BBQ sauce I came up with.

Remove the ribs from the roasting pan, and you are left with about a half of a cup of reduced liquids. This stuff is gold. Place the roasting pan on the burners of your stove top. De glaze the  pan with a splash of red wine or beer, whatever you happen to be drinking. Scrape up all the bits and juices. To this pan add:

2 Tbl apple cider vinegar
2 Tbl agave (honey or maple syrup would do wonderfully)
1 Tbl stone ground mustard
1 Tbl chili powder
1 tsp chili sauce ( I used Sriracha)
1/2 cup ketchup
fresh cracked black pepper, to taste
smoked sea salt, to taste

Whisk all of the above ingredients together with the pan juices. If it seems too thick, add more liquids to thin it out. Here again, I encourage you to create this to your own tastes. Everyone's palette is different. Maybe some of you like more tang. Up the vinegar.You've got a sweet tooth, up the sweetener. I kept it simple again, and kept with the black pepper and chili spices. I try to balance the sweet, smoky, tang, and spice. Hope you enjoy! Belly up!!

Ocean Harvest

When returning home from an adventure, I usually take my time in reminiscing. Thinking over the smallest but usually most wonderful details.  I was thinking about my most recent visit to the warm and wonderful, Florida. I was in or on the water everyday, the water being the Atlantic Coast and the Gulf Coast. I paddled kayaks and paddle boards. Enjoyed the quiet sail aboard a catamaran, and perused the coast in a fishing boat.  I ate epic portions of seafood, all of which was caught fresh right under our noses. We ate grilled gulf shrimp, Jamaican jerk hog fish, conch ceviche, conch fritters, fresh tuna salad, stone crab claws, blue crab cakes, amazing lobster bisque, and the best smoked fish dip I have ever tasted. This smoked fish dip was made by a very magnificent woman named Theresa. She has Minnesota roots, but has been in Key West for years now. We stayed with Theresa and her husband Mitch, a fishing guide. Mitch took us fishing out on his boat one day, and it will be tough to beat that fishing trip. I never landed the monstrous Tarpon that I was fishing that day, but I had one on my line long enough to realize that the strength and endurance in the genetics of this fish might just outweigh my own. I was lucky to have had this experience, and even more lucky to have watched as hundreds of Tarpon rolled past our boat as they migrated into the keys. I have never seen such large schools of fish! Unfortunately their appetite dwindles after their long migration, and they spend most of their time filling their air bladders full of oxygen, which is how they breathe. If they aren't allowed to access to the surface, they will die as they are air breathers. I sat in that boat with my wind tasseled hair and sun-kissed skin, reflecting on my journey. How vast and wild the ocean can be reminds me of the great Lake Superior. The specimens lingering below the surface, the waves keeping me in suspense, and the joy of being on the water is still an unbeatable joy I cherish.

Smoked fish is a staple here in Grand Marais. Smoked by local fisherman, with their fresh catch of the day, it is impossible to beat. I was just in the local fish market where they had fresh smoked salmon, whitefish, and cisco. We are often given smoked fish from our neighbor, right out of the smoker, lightly glazed with maple syrup they've made themselves as well. It's the most incredible treat. We usually eat it straight up, but if there are leftovers, we made smoked fish dip. You can slather this dip on crackers, bagels or toasted baguette slices. It is also great dolloped in scrambled eggs or avocados. There are a slew of ways to alter the recipe, but here's how we do it:

1 pound smoked fish, cleaned (skin removed, de-boned, and flaked)
2 Tbl fresh chopped chives or scallions
1/4 cup greek yogurt- the unsweetened variety
1/4 cup mayo
generous pinch of cracked black pepper

Mix above ingredients together. If the mixture seems dry, add a bit more mayo. It's all about personal taste like I mentioned before. If you  had some garlic scapes, they would make a great substitution for the chives. Some folks really like fresh dill and/ or fresh tarragon in the mix as well. Those would make great additions! I've just been keeping the recipe very simple since the ingredients are superb. Belly up!!

Chocolate Bundt Cake

 I came across a chocolate bundt cake recipe from 101cookbooks.com. The author talked about how well the cake seemed to hold up during some traveling, a feature that I love to discover about foods. If it travels well, then the chances of me tucking into my backpack and going for a stroll are very good. I love having homemade treats to share with a friend as we sit on a park bench and watch the seagulls.Or as we sit atop a boulder, legs dangling below, and enjoy a sunset. This cake, once completely cooled, frosting set, and cut into thick wedges does travel pretty well. It certainly wouldn't withstand a rigorous back country backpacking trip, but a day hike or a road trip would welcome this cake!

 I had a thick, chocolatey, spiced stout in my fridge which aided in my a hankering for this chocolate cake.
The cake calls for simmering stout or porter into a slightly thicker and reduced syrup. You then blend the stout with a hefty amount of cocoa and a not so hefty amount of butter which creates a fantastic, chocolatey cream to fold into the cake batter. The cake is sweetened with a dark brown sugar, which yields the highest percent of molasses, and honey and/or maple syrup. You could skip the brown sugar and increase the honey or maple syrup if you'd prefer. The cake also uses a blend of whole wheat and all- purpose flour, which I really like. You could use one or the other flours in full quantity as well.


Chocolate Bundt Cake:


2 cups porter or stout
8 Tbl butter, plus more for the pan
3/4 cup natural cocoa powder
1 cup whole wheat flour
1 cup all-purpose flour
1 cup dark brown sugar
1 1/2 tsp baking soda
3/4 tsp sea salt
3 eggs
1 1/2 cups plain whole yogurt
3/4 cup maple syrup or honey


Chocolate Buttermilk Icing:

3/4 cup powdered sugar
1/4 cup natural cocoa powder
2 Tbl buttermilk


Preheat oven to 350F/ 180C, with a rack in the center of the oven.

Butter and flour (generously) an 11 or 12 cup capacity bundt pan (or equivalent). You can bake this in other cake pans, just be mindful to avoid filling the pan(s) more than 2/3- 3/4 full. Adjust the baking times as well- baking until the cake begins to pull away from the sides of the pan, and the center tests clean when you insert a knife.

In a saucepan simmer the beer down to 1 cup. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.

In a medium bowl, whisk together the flours, sugars, baking soda, and salt. Set aside.

In a large mixing bowl, combine the eggs, yogurt, and maple syrup or honey. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.

Transfer the batter to the prepared pan and bake for 35-45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don't want to over bake this cake- err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after several minutes.

In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. Really go at it for at least a minute. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few drops of buttermilk if you want to tweak the consistency at all. When the cake is completely cool, run the icing around the top with an offset spatula and let set. I actually frosted when the cake was still warm, so the icing oozed down the sides of the cake a bit. I preferred this over just a layer of frosting over the top, but either way is great!

Serve sprinkled with a bit of flaky sea salt. Belly up!!

Green Bean Salad with Pictures!

A long time ago, when I was an overzealous culinary whirlwind, I once worked at both a Patisserie and an Italian Bistro. My thought was that I wanted experience on both the sweet and savory sides of things, and so completely emerging myself in this work seemed to be a great idea. Honestly, I don't know what I was thinking, or how I came to have such a crazy drive for both food and working, but I did and still do. The difference is that now I just accept, embrace, and just go with it. I am thankful that I logged  many hours with so many talented people, working grueling shifts, and learning about food. I also have a slew of hilarious stories to tell, even though at the time of the happenings of said stories, I probably wasn't laughing in a hilarious way,  but more of a nervous laugh sort of way.

At the time of juggling Patisserie, Italian Bistro, and also my life, I met Tina. Tina was a talented pastry chef and had worked at both the Patisserie and the Italian Bistro, although not at the same time. She had the same thought patterns when it came to food, so we were always challenging each other with flavor combinations and new ideas. Tina was married to Ed, and sometimes when we weren't working, we would go out. This meant that we usually went to a bowling alley to bowl and drink beer or to an Irish Pub to, er, show our support for JFK.  It was a fantastic era of my life. In that era I had also matted my hair into dreadlocks. Probably because I didn't have time for grooming. Together we would talk about food, which would then lead to talking about work.  The owner of the Italian Bistro was very Italian and there was always an Italian relative within arms reach, (and usually wearing a baby blue colored suit and sunglasses). I didn't ask questions. I just made sure that the pasta was al dente. Tina and I thought this was awesome! Tina and I swapped a lot of recipes. One recipe that I am very grateful for is her green bean salad. Fresh green beans, toasted nuts, some variety of salty cheese, and a simple lemon vinaigrette. Although Tina and Ed now live on the west coast, and I now live on the north shore, I still have our great memories.

I wanted to keep this recipe simple, and just really feature the ingredients. A Meyer lemon vinaigrette paired with toasted pine nuts and Manchego cheese turned out to be a great combination. As you may have noticed, there are some fantastic photos of this salad with Lake Superior lounging in the backdrop. These are thanks to Stephan Hoglund and his amazing photography skills. During this photo shoot, I ended up altering the salad a bit and adding fresh chiffinade of basil and heirloom cherry tomatoes. These ingredients were great additions to the salad. To be honest though, I would've liked to add more seasonal ingredients such as delicate pea shoots or shaved radishes. These seasonal items weren't available so I improvised with great results. If you live somewhere near a metro area or a farmer's market, any seasonal produce shine.


Green Bean Salad-

1 lb fresh green beans, trimmed
1/3 cup pine nuts, toasted
1 Tbls basil, chiffinade
1 cup heirloom cherry tomatoes, halved
Manchego cheese, shaved

Blanch the green beans in salted, boiling water. I cooked them for about 5 minutes, and then immediately submerged them in ice water. This makes the beans vibrant green in color, but more importantly they remain crisp and firm, which is how I prefer them.

Toss the green beans, toasted pine nuts, basil, tomatoes, and Manchego together in a large bowl. In a separate bowl whisk together the vinaigrette. Dress the green bean salad to your liking with the vinaigrette. I used about 1/4 cup of the vinaigrette.

Meyer Lemon Vinaigrette-

1 Meyer lemon, zested and juiced
1 Shallot, minced (about 1 Tbls)
1/3 cup Olive oil
1/4-1/2 tsp Sea salt
1/4 tsp Black pepper

Whisk above ingredients together until emulsified. This amount of vinaigrette makes enough to dress the salad, with a bit left over to dress future salads. Belly up!!

blizzard pizza

the top three activities that i love to partake in during and after a blizzard are sledding, making homemade pizza, and cross country skiing, in that order. luckily, i have been partaking in those three activities a lot lately! few things compare to the adrenalin rush of barreling down a snow and ice covered incline, at very high speeds, in a cheap and rickety plastic sled! the outcome is always unpredictable. at my daughter's forth birthday party yesterday i watched several young children throw themselves, confidently and not so confidently, down the local sledding hill. it was the most fantastic time ever! no casualties either! this is the top benefit of a blizzard.

making homemade pizza is equally important to the sledding benefits of a blizzard, although this activity happens while the blizzard is in full swing. when the wind is blowing at 30 mph, the snow is blowing sideways in a blinding whirlwind, this is when i start the dough. an unbeatable crust is the utmost important part of the pizza for me. i love crust! i have spent a lot of time fiddling with recipes, to create a crust to my liking. the dough recipe that i have finalized is simple to throw together, and is flavored with fresh herbs and olive oil. you don't have to wait for a blizzard to make pizza. with a little forethought, you can whip this dough up in the morning, and it will be ready and waiting for you after your workday. 


Pizza dough:

1/2 cup warm water
2 1/4 tsp yeast
combine the two together and let stand for about 5 minutes

for the rest of the dough, combine in a food processor:
2 cups whole wheat flour
2 cups gluten flour
1 1/2 tsp salt
2 Tbls olive oil
1 tsp fresh chopped rosemary
1 tsp fresh chopped oregano

Add the above ingredients, the water and yeast mixture and 1 cup of room temperature water to the food processor. Process until the mixture forms a ball. Process an additional 30 seconds. Roll the dough out onto a table, and knead by hand a few turns. Place the dough in an olive oil greased bowl. Cover and let double in size.

Once the dough has doubled in size, it's ready to use. You can also cover it and put it in the fridge to use the next day. Because of the gluten flour, this dough is marvelously elastic, and you'll be able to practice your pizza throwing skills right at home. If your not comfortable with airborne dough in your home, roll the dough out on a lightly floured surface. I love a thin and crisp crust, so I go as thin as possible without ripping the dough. You can also go with a thicker crust or something in between. Once the dough is rolled, top with you favorite toppings*, and place in a 450 degree oven until the cheese is melted and the top is starting to brown. I want to emphasize the easiness of this pizza. It has almost become a Friday ritual with my four year old daughter, and when her friends are joining us for dinner, they get in on the experience as well. Hope you enjoy!! Belly up!


* our favorite toppings are very simple. try roasted tomatoes, spinach sauteed with garlic, and feta cheese. another favorite is spicy sausage with roasted mushrooms. we went out on a limb with caramelized onions, mushrooms, chevre, and plenty of fresh herbs- which had great results. addie, my daughter, is a huge fan of multiple cheeses!

Cilantro Pesto

I've been thinking endlessly about a future trip to Florida. Although I dearly love winter, I've been daydreaming about warmer climates. I've been embracing winter traditions and snow sports since I was a child growing up in rural Wisconsin, and for the last part of a decade, here in northern Minnesota. I have been watching my daughter relish her winter expeditions as well. There is something adorably amusing about my daughter as she thinks through strategies during our pond- curling sessions. Winter is embedded in our lives, so deeply, it is hard to envision life without frost. A coworker was telling me about her first jump of the year. She was referring to her first jump into Lake Superior. I asked if I could join her. Then I found out that the first jump will be happening soon! When the air temperatures outside reach 40 degrees! This is what I mean by winter being embedded. We can't help but rationalize these activities as part of our northern climate culture.

 I then went back to thinking about Florida. Wonder lost and eager for adventure, I can't help but imagine myself sea kayaking among manatees in warm waters. Paddling from island to island, exploring the shores with nothing more than a swimsuit and a snorkel in my backpack is my new goal. Hopefully Florida memories will be soon to follow! When I talk of memories, I'm talking about memories that include all of the senses.

I like to connect memories with my senses. The smell of pine, dampness, and moss will always remind me of my adventures in the northern Pacific. Tamales, natural hot springs, and my engagement ring will always remind me of New Mexico and the Gila Wilderness. Fresh tulips and pork rinds hot out of the fryer will remind me of the farmer's market in St. Louis. You get the picture. The combinations of sights and smells and sounds all combine to create the best memories that you just can't photograph. I thought I'd whip up a batch of cilantro pesto to inspire and provoke me into future travels. Cilantro is always in abundance. It tastes fresh and earthy, and it's vibrant green color really gets me thinking of the warmer seasons. This recipe is straight forward, and flexible. Play around with it- substitute alternative nuts like pecans or macadamias. Switch up the citrus from lime to yuzu or grapefruit. As always, have fun! Belly up!!


3 cloves garlic
2 cups fresh cilantro
1/4 cup pepitas, toasted
1/4 cup almonds, toasted
2 Tbls fresh lime juice
1 tsp to 1 Tbls chipotle pepper
1/2 tsp salt
1/2 tsp fresh cracked pepper
1/4 cup olive oil
2 Tbls toasted sesame oil

In the bowl of a food processor, add all of the above ingredients except the olive and toasted sesame oils. Blend together, and while the food processor is still blending, slowly drizzle in the oils. Scrape down the sides of the bowl. Give the pesto a taste, and add more salt and/ or more chipotle pepper depending on the level of spice that is preferred. Give the pesto a few more pulses in the food processor. Use immediately. To store the pesto, place in a small bowl, drizzle the top with olive oil, and cover with plastic wrap, pressing the plastic wrap into the surface of the pesto eliminating air pockets. Stores for about a week in the fridge, or about 1 month in the freezer.