Posted on

Duluth Winter Village

Season’s Greetings from this side of Lake Superior.

We are gearing up for the Holiday Season and we’re thinking about extra opportunities for you to have access to our products that make any gathering, extra special.

We will be at the Duluth Winter Village on December 3rd and 4th from 10 AM to 5PM.

We will be selling Salamini, Pepperoni, Saucisson Sec and Chorizo on sight. Unfortunately, we won’t have any of our smoked meats of fish due to the small space.
However, there will be information about our Catering Services, Delivery and Mail Order.  We’ll also have gift certificates for Northern Waters Restaurant and the Smokehaus for sale on sight.

THIS JUST IN: Buy $100 in gift cards, receive a free $20 gift card.

 

Posted on

“garde manger” A Smokehaus Pantry Dinner

A first of its kind.
“garde manger”
A Smokehaus Pantry Dinner

WHERE: Northern Waters Restaurant
1600 Woodland Ave
Duluth, Mn 55811

WHEN: Sunday, November 20th

TIME: 5PM COCKTAILS
6PM DINNER

 

Will be featuring the food we have spent years researching, making & falling in love with.

ALLONS-Y, MES AMIES

Join us on this 5 course decadent carnivore friendly feast. Fromage and wine pairings. Caviar and rose.
Fall into temptation of gourmet hors d’eouvers and palate cleansers.

As Eric and team test the menu, we will be sharing more mouth-watering details.
You have been warned, Duluthians. Mark your calendar for a hearty yet delicate meal for fall.

Tickets for this event are $100.
In true Smokehaus style, no one goes home hungry.

Call the deli: 218.724.7307 for more information & ticket details.
We have 40 seats open.

20 tickets available at Northern Waters Smokehaus (218.724.7307)
20 tickets available at Northern Waters Restaurant (218.249.1957)

Posted on

HausBao

Why Berkshire?
Berkshire Pork is a driving force around our Smokehaus team. The marble in the fat and its fat content renders a soft, chewy and luxurious Pork.
We believe in using the best-of-the-best in Heritage Berkshire Pork because of its moist texture, superb marbling and juicy meat.
Did you know that the when Berkshire Pork is certified by the Heritage Berkshire Program it’s referred to as Kurobuta? Kurobuta is like wagyu beef and/or jidori chicken.

It’s no secret that the biggest inspiration comes from a quality beginning. When we begin our creative process with Berkshire Pork, we are only enhancing it’s succulent flavor by pairing it with other well(local when possible) sourced ingredients.

The HausBao

With our first inspiration being Berkshire, Our second inspiration comes from traditional Chinese roots, the contemporary food culture of BaoHaus, and our adoration for the sweet, succulent & crunchy bao sandwich.That’s just the beginning & the inspiration. We then do what the island of food weirdos does best and we add a Smokehaus twist.

TherE are two ways to achieve this recipe to maximum delicious.
Please make note that all the quick-pickle veggies must be made the day before you wish to enjoy the Bao.

INGREDIENTS

For the Pork Belly
Buy a nice slab of Pork Belly from your local co-op, butcher, or local Asian Market.

1.25 lb -Pork Belly
Salt
Pepper
2 T -Rice Vinegar
4 T- Soy Sauce
2 T -Ginger, minced
4 cloves Garlic, minced
¼ Serrano Pepper, minced (optional)

For the Quick Pickled Veggies

1 Daikon, julienned
2 large Carrots, julienned
1 Cucumber, sliced thinly
4-5 small Red Radish, sliced thinly
1 small Red Onion, sliced thinly
3 C White Vinegar
3 C Water
1 C Sugar
1 T Salt

For the mayo

1.5 Serrano Chiles, minced  **2 whole peppers if you like it super spicy**
2 C Mayo

Accoutrements

Small bunch  cilantro, minced
2 T Marcona almonds,minced. (**lightly toasting them is optional)
1 Green onion, sliced at a bias.
Sriracha

The Bun

IMG_8567

1 bag of Buns: GWA PAO (Bánh Bao Kep) **find these at your local Coop or Asian Market.
Heat these up in the oven for a 1-2 mins, flipping these to have a hint of golden. You can use the previous 425F temperature.

 

HOW TO COOK THE PORK BELLY

salt_bao          sear_bao           deglaze_bao

Long Way

1. Season a nice sprinkle of salt and pepper on both sides of the belly –not too much. Wrap the Pork Belly in two layers of tin-foil and roast it slow for 275 F. Leave the wrapped-up Pork Belly in tin foil to rest until it reaches room temperature and it’s ready to be refrigerated.

2. Refrigerate overnight in its juices (in the tin foil).

3. Slice the cooled Pork Belly into 1/2 inch pieces.

4. In a bowl, whisk together the rice vinegar, soy sauce and the minced ginger, garlic and optional Serrano.

5. Heat up a saute pan, cast iron or wok with a little bit of high temperature oil (like peanut or Canola) on high heat and sear your sliced Pork Belly. Allow each side of the Pork Belly to brown and swirl in some oil as you’re adding more slices (don’t overlap slices).

6. Lower to medium-low heat and add the ginger, soy sauce & rice vinegar. Allow each slice to simmer in the sauce for 10 minutes.

**Quick way

(pre-heat oven to 425F)

1. Season a nice sprinkle of salt and pepper on both sides of the belly –not too much.

2. Brown your belly. Heat up your cast iron or oven safe saute pan to high temperature. Use high temperature oil (like peanut or canola) and wait until your pan begins to smoke to before you place the belly. Sear each side (edges, too) of the belly leaving each area beautifully brown.

3. Foil the top of your cast iron & bake the pork for 20 minutes on each side until it reaches temperature (150F). Let it rest for 10 mins and slice in ½ inch slices.

4. With your pan at medium heat,  add the soy sauce to coat the bottom of the pan & mix in the minced garlic and serrano pepper. Place the sliced pork belly in the pan without them overlapping. Add the rice wine vinegar to deglaze and caramelize the bellies. Make sure to equally flip these over.


PREPARING THE MAYO
Mix the minced Serrano with the mayo and refrigerate until you are ready to assemble the Baos.

QUICK PICKLE THE VEGGIES

1. Combine all of your prepared veggies in a stainless steel bowl (it’ll help them cool faster).

2. Bring your Vinegar, water, sugar and salt to a rapid boil. Boil for 2 mins.

3. Pour the boiling vinegar mix into the veggies and refrigerate overnight.
**For faster cooling veggies place the veggies in a larger bowl with water and place it in the freezer for a couple hours (don’t let them freeze).

 

Assembling the HausBao

IMG_8542

1. Smear mayo on the bun.
2. Place your Pork Belly.
3. Add your pickled veggies (enough to fill the rest of the bun).
4. Sprinkle the minced accoutrements on your Bao.
5. Add Sriracha for spice and flavor.

Posted on

A day in the life of a Deli extraordinaire

Meet our outdoor enthusiast, effortlessly stylistic skater & photographer, Lloyd Fischer. Lloyd is a sandwich slayer and customer service sweetheart.
Greeting tourists, locals, and customers with a smile and attentiveness, he’s been kind enough to share his skills with us at Northern Waters Smokehaus.

As a summer and outdoor lover, Lloyd takes multiple camping trips a season. On a recent interview with the local website Duluth Loves Local, Lloyd expressed how “exploring the geographical beauty of the Twin Ports region” inspires and happens to be a favorite activity of his.

It’s hard not to take advantage of our geographical location. Creating by the vast Lake Superior and the closeness of the north woods, camping and beach bumming seems like one of the most appropriate activities to do.

We asked Lloyd what he takes when he goes on his BWCA adventures and it turn out he packs a little bit of everything.
In order to portage and hike the beautiful scenery of the BWCA grounds, he brings thinly sliced Maple-Sage Smoked Turkey for some sandwich fixings. He also packs our dry-cured Salumi (Saucisson & Salamini) for the perfect snacks. Our dry-cured Salumi is shelf-stable and it does not need to be refrigerated which makes it the perfect camping & hiking snack.

Catch Lloyd in the shop or maybe in the streets. He’s usually out skating around the downtown area, and check out his interpretation of our smoked Atlantic salmon with dill and saucisson sec below.

Happy camping & happy summer!

a piece of smoked salmon coated in dill on an Epicurean cutting board              saucisson sec from northern waters smokehaus on an Epicurean cutting board

Posted on

Graduation Special

Spring is here for the season and we are excited to share our winter secrets. In the deep freeze, ideas come to us as we plan how to creatively share the delights of our snacks, sandwiches and proteins. We have had years of experience with our Deli in Canal Park and our Catering Department, throwing parties in the height of summer, supplying platters for gatherings and bringing sandwiches to the hungry office workers.
On May 2nd and on, we are looking forward to supply snacks, sandwiches and platters for any occasion regardless of size.
We are saying YES!
Yes, we will deliver you a sandwich in the middle of the week.
Yes, we will deliver you groceries.
Yes, you can finally enjoy some deck-side pick-up on your way to the beach.
Are you ready?

And with this new expansion of our Catering and Delivery Department, we are happy to announce new platters, a new upcoming Catering Menu, and new specials.
Our NEW Catering Menu, will be available starting on May 2nd. So, we just wanted to tease you a little. Just like Spring.

But before Summer warms the sand and the patios, we have to honor and congratulate all of the hardworking students. So for all those years of late nights, early mornings, and sleepless weekends, we are offering a Graduation Special. This Graduation Special includes a little bit of what we are the most proud of.
A delightful party-pleaser All Season Fillet Platter, rolled-up  decadent Smoked Berkshire Pork Loin, and creamy, herby Hausmade Boursin Cheese platter with a cracker basket.

Our Graduation Special can be picked up in our Canal Park Store or delivered to a home or party near you. Give us a 24 hour notice and we will create some stellar delights!
Give us a call (218) 724-7307 or place an order via catering@nwsmokehaus.com, Miss Fuhs will be delighted to help you!

Posted on

Are We Busy? Never Too Busy For You … Except Maybe Next Weekend.

Hello out there, blog-o-philes! We’ve been having a blast this summer, slinging sandwiches, remodeling our store, biking out goodies to denizens of downtown Duluth, concocting fantasies of feasts all over the North and South Shores of Lake Superior with our catering crew, and selling a few choice items at the Mill City Farmer’s Market and Kingfield Farmer’s Market. Unfortunately, this weekend’s scheduled markets are canceled due to a staffing issue. Apologies! We will be back on October 24th and 25th, though with bells on!