Chicken Brine Place all ingredients in a ziplock bag with two cups ice, seal bag and place bag in a bowl in case it leaks. Keep chicken in the brine at least two hours, or it can remain in the…
Posts categorized as "kosher salt"
Perch Tostadas with Mango Salsa
Crispy tostadas are Mexican “open-faced” sandwiches, which are flat taco shells that hold layers of toppings. They’re festive and easy to make, especially after a day of perch fishing on the lake. Place the fish in a baking dish and…
Smoky Walleye Chowder
Create culinary delights with Lake Erie Walleye Just a touch of “smoke” sets this hearty chowder apart from all others. Thick, choice walleye fillets are preferred but in the off-season, haddock and cod substitute nicely. Brown the bacon in a…
Sweet and Spiced Maple Popcorn Snack
Salt, a little spice and lots of crunch make this an irresistible treat. Pair with our Maple Bourbon Splash for a great Happy Hour with friends.
Beef Spice Rub
Blend all spices together with a whisk. Generously rub both sides of the roast. Store the extra rub in a container with a lid that seals well. Mason jars work well. This is a great seasoning to have on hand…
Gingered Watermelon Rind Relish
In a large saucepan, combine all of the ingredients and bring them to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about one hour stirring occasionally until the watermelon rind is tender and…
Garlicky Potato Peel Crisps
No one will ever suspect that these crunchy, salty chips are made from peels that were headed to the compost heap.
Spicy Asian Braised Beef
Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.
Rubbed Loin Chop with Peach Ginger Chutney
This recipe by Amy Forrest of In Good Taste Catering took top prize in the Lamb Jam Contest at the Ohio State Fair.
Gingered Watermelon Rind Relish
When you’re done with the sweet flesh of the watermelon, make good use of the rinds in this sweet and spicy, hot and tangy relish. It will keep for two months in the refrigerator in a tightly sealed container, but opt to can it and you’ll thank yourself in the winter.