MICHIGAN WINE TOUR (Leelanau Peninsula) ~ BROILED WALLEYE with BASIL & PISTACHIO PESTO

"Penicillin cures, but wine makes people happy."

~ Alexander Fleming

(Scottish bacteriologist credited with discovering Penicillin)

~ Gill's Pier Vineyard & Winery

(Northport, Michigan)

BROILED WALLEYE with BASIL & PISTACHIO PESTO

~ Compliments of Stubb's Sweetwater Grill in Northport, Michigan

(The Connoisseur Up North)

_________________

PESTO

1/4 lb. fresh basil

1 oz. roasted garlic

1 Tbsp. balsamic vinegar

2 oz. extra-virgin olive oil

2 oz. pistachio nuts

1 tsp. fresh garlic

1 oz. Parmesan cheese

1/8 tsp. cayenne pepper

salt & freshly cracked black pepper to taste

WALLEYE

4 6-oz. walleye filets

1/4 cup Parmesan cheese

6 oz. chicken stock

1/2 cup fresh bread crumbs

4 oz. white wine

Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified.
Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid.
Scale walleye filets and remove all pinbones. Place filets, skin side down, in large, lightly buttered, broiling pan. Avoid any overlap. Spread pesto liberally and evenly over filets, then sprinkle with bread crumbs and Parmesan. Carefully add wine-stock mixture to pan, using just enough to cover the bottom of pan and the sides of the fish, but not the tops.
Place pan in 400-degree oven for about 8 minutes, then place under ow-broil flame until coating is golden and fish is full cooked. (Serves 4)

Note: Don't forget to uncork a fine bottle of wine from Gill's Pier!

( http://www.gilspier.com/ )

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog