Posted on

Fermentation Creations with Brian: Breakfast Hot Sauce

Last month, we learned about making hot honey from a long-time employee, Brian R., as a foray into hot sauces and fermentation. Today, Brian comes to us with a simple way to make a hot sauce to keep in your fridge that will add flavor to a variety of your favorite foods. Brian’s favorite use? Breakfast!

For some time my children and I have been trying to create a breakfast hot sauce. We’ve had a few failures but after some trial and error, we have landed on the right formula. This is the recipe I will be sharing with you today!

This recipe involves lacto-fermentation. You may be wondering, “What is lacto-fermentation”? Lacto-fermentation is the process by which bacteria break down the sugar in foods and form lactic acid. While lactic acid acts as a preservation method of food, it’s also key to creating flavor profiles you find in foods such as kimchi, sauerkraut, and kombucha.

Things you will need: 

  • one 12-ounce mason jar or jar with a rubber seal and latch that can be burped twice a day, OR, a fermentation kit*
  • one tomato 
  • one red onion
  • two cloves of garlic 
  • two habaneros 
  • salt 
  • water 

*Fermentation kits are easily accessible and relatively inexpensive!

Recipe:

  1. Make sure your hot sauce vessel is clean. Wash it with warm soapy water and dry with a towel.
  2. Rinse off your tomatoes and habaneros to get any unwanted residue that could throw off your fermentation. 
  3. Quarter the tomato and dice half the red onion. Peel the two cloves of garlic and half the habaneros. (You can de-seed the habaneros if you’re concerned about the level of heat.)
  4. Start to fill your jar. I like to do half of the onions on the bottom then I add the garlic, habaneros, tomatoes, and then top it off with the remaining onions. You may have too much veg and it won’t all fit depending on the size of your vegetables. If that’s the case just fill it with even amounts almost up to the lip of the jar. Make sure to leave a little room for air, about a half-inch.
  5. Add a teaspoon of salt and then fill it with water until all the vegetable mixture is submerged, remembering to leave a half-inch of air. I use less salt than most, so adjust accordingly to your tastes.
  6. Now put the tops on. Or, if you’re using a jar, latch the lid. Store in a dark place that is between 55 and 75 degrees. If you are working with a fermentation kit, leave it for 7 to 9 days before processing the vegetables. If you are using a jar, burp it once or twice a day by unlatching the jar and moving the lid open and closed to let the built-up pressure release.
  7. After 7 to 9 days take the jar out of storage. Open and remove the small film of mold off the top. Place the contents of the jar in a blender and blend them until they are smooth. Pour the now blended veg into a wire mesh colander over a bowl. With a spatula work the remaining veg through the screen. 
  8. Funnel the hot sauce into your bottle or its vessel and refrigerate. Let the flavors marry for a couple of days. After two days, you should have a super delicious hot sauce! I love to use it for breakfast eggs, skillets, and more.
Posted on

What We Eat

For all the years leading up to my time at the Smokehaus, I ate the Cajun Finn. Exclusively. My only deviation was if I was lucky enough to show up on Taco Tuesday. Once I started working here, I knew I needed to explore the very expansive menu for no other reason than product knowledge. While doing research under the cloak of product testing, I learned what I’ve always known: we make some ridiculously good food. If you’ve ever come to the deli and asked the person working what their favorite sandwich is and saw them hesitate, hmm and haw… it’s for good reason. There’s much to choose from and rarely is it a bad choice. While I still love The Finn, I have yet to go wrong deviating from my old standby.

I took an informal poll of some staff (okay, I drug them aside and demanded an answer), veteran and new-ish and everything in-between. Here are the results: 

Nic P: “Italiensk. I love it because it features our salamundos (large diameter salamis) and the mortadella which are some of my favorite products we make here.”

Cho: “Probably The ‘06 because I really like our bison pastrami. Our meats are so quality and you can really taste it in the pastrami. And who doesn’t love a toasty sandwich?”

Tyler: “The ‘06 or a Phoebe for a good food coma. If I need to go light: Sitka Sushi for the win. Or, a pizza on a naan”.  Author’s notes: I had to inform Tyler that pizza, indeed, is not on our menu. No, really, we can’t make you a pizza.

Emma: “Spring Roll on a Square (vegan mode!). I love the pickled veg, it has such a unique flavor profile. The almonds? DEVINE. So good! They give it the crunch. God bless Patricia.” Author’s Note: Our Spring Roll used to be served on a Naan (thus, the “roll”) but moving forward it will be served on a square ciabatta which makes this solid vegetarian option a vegan sandwich too!

Cal: “D-Luxxx with Turkey. Always the turkey. Or, a Cold Turkey or, a Cedar’s Secret. The turkey is so good.” Author’s note: Cal’s been working here since he’s been in the womb. So if he says the turkey’s good, it’s good.

Nicholas Matthew Ruszat Klee: “For years I’ve ordered the Cold Turkey, now I make the Cold Turkey, thus the circle of life continues.” When asked what he would do if we were out of Crayo, a critical ingredient in this second best selling sandwich, Nick responded, mournfully, that he “would simply weep”. 

Taylor P: “Big Dipper. The porketta here is so good and it feels like the regional favorite that I grew up eating is less common. Plus, people generally wouldn’t think of making a sandwich with this as the key ingredient.”

Brian: “Hedonist or Bahn Faux Mi. Both feature the country pâté which has such a great, complex flavor. I see people who have worked here for a very long time regularly eat the country pâté which is an indicator that a product is good and has lasting power.”

Justin: “Bahn Faux Mi.” Author’s notes: Justin is a man of few words.

Ben: “I worked in the pizza industry for a long time. When I go to a place that specializes in pizza, I get the most basic thing they have, a cheese pizza. If their crust and their sauce aren’t great, their pizza won’t be great. So here, I would recommend some of our most basic sandwiches like the The Northern Bagel with Smoked Salmon or Gravlax. You’ll get to taste what we do best and guaranteed, it will be delicious.”

Posted on

Smoked Fish Cheesecake

This savory cheesecake is perfect when sliced relatively thin as an appetizer, but also works well for lunch or even as an entrée. Fans of our Northern Bagel will be familiar with its creamy, lightly salmony flavors.

Crust:

  • 4 Tbsp melted butter
  • 1 large egg white
  • 1 ½ cups crushed bagel chips

Filling:

  • 24oz cream cheese (bring to room temperature before mixing)
  • 4oz sour cream
  • 3 Tbsp cornstarch
  • 1 tsp salt
  • 2 large eggs
  • 10oz (.625lbs) smoked fish, de-boned and flaked (we suggest 8oz smoked lake trout and 2oz smoked sockeye salmon [for color], but any combination will do)
  • ⅓ cup finely chopped chives

Directions:
1. Preheat oven to 350°F.

2. In a small bowl, combine melted butter, bagel chips, and egg white. Press the mixture into the bottom of a 10-inch spring-form pan. Bake for 8 minutes. Remove from the oven to cool, and adjust the oven to 250°F.

3. In a mixing bowl fitted with a paddle attachment, blend the cheese, sour cream, cornstarch, and salt until combined. Mix in the eggs. Remove the bowl from the mixer and fold in the smoked fish and chives. Pour mixture into the cooled crust.

4. Bake at 250°F for 1 hour, then turn off the oven and let sit in the oven (don’t open the door during this process) for an additional hour. Cool on a rack for at least 4 hours. Carefully un-mold (you may want to run a knife around the edge first) and refrigerate until ready to serve.

Tip: The flavor of the smoked salmon is more apparent as the cheesecake warms up after refrigeration, so you may wish to allow your slices to warm up a little before serving.

Posted on

Have a Gift Card?

For a little over a year now, we moved to a pick-up and delivery model here at our humble little deli. It has had its challenges and we work to stay in front of those as fast as you can say “One Cajun Finn, please”.  Many of you have wondered, “Can I use this gift card burning a hole in my pocket if I can’t come inside the deli?” YES! Yes you can!!

But first, let’s determine what KIND of gift card you have. We have two varieties here at The Smokehaus: the online “gift card” (really an online coupon) and physical gift cards (see picture below.)

The online gift cards are for orders placed in our nationwide shipping mail order department. Sending someone from out-of-town a little love from MN? This is where you would use this. The second species of gift card is a physical card that you would normally use at the register… normally. Except that things aren’t the normal we used to know.

To order for pick-up or delivery using your gift card:

  1. Call us to place your order. (218-724-7307, Option 1)
  2. Let us know you’re paying with a gift card and take note of the numbers on the back because they are extra tiny. We’ll ask you for those numbers to process the payment.

Need a last minute gift for your friend that you haven’t seen a year… because Covid? We’ve got you! Call us on the phone and we’ll treat that gift card just like a sandwich order and coordinate with you on a pick up here at the deli.

Posted on

Hot Honey

Today’s post comes from Brian, a long time Smokehaus employee of nearly seven years. Head down to the prep room and you’ll find Brian expertly preparing haus-made ingredients for our sandwiches with his eyes practically closed, he knows it so well. An inquisitive character, come at Brian with any number of of topics and leave the prep room with your brain hurting because of the knowledge dropped. Outside of the Smokehaus, you can find Brian dabbling in sound design, reading voraciously, hanging with his kids, and of course, fermenting things.

Here at the Smokehaus, we are constantly looking for ways to improve the techniques and processes to bring the best product to our community and customers around the country. We also like to experiment at home. I love to make homemade hot sauces.

One of the key components of hot sauce is how to extract the heat from the peppers and control how hot a sauce is going to be. I had struggled to have a consistent outcome until my co-worker Brandt (our lead Smoker) suggested I learn the process of making hot honey. Experimenting with hot honey has taught me how much heat to expect at the end of this process as I experiment with different peppers. This will help me create better hot sauces. I now use hot honey instead of brown sugar for my sweetener while cooking. So without further ado, here is a simple breakdown of how to make hot honey:


Step One: Take a large pot and fill it a little over halfway with water. Bring to a rolling boil. 

Another one of Brian’s talents? Illustration!

Step Two: Place a metal bowl containing the desired amount of honey over the boiling water.

Step Three: Drop in a few sliced peppers of your choosing into the honey. Taste as it releases its capsaicin until you reach your desired heat level. Then pull the pepper out and let the honey cool. Now you have hot honey and can add it to your cooking!

Try it on variety of foods. It’s a great addition to any dish that you want a hit of sweet heat! Here are a few suggestions:

  • Cheese boards
  • Curries
  • BBQ Sauces
  • Chicken wings
  • Homemade vinaigrette dressing
  • Marinades
Posted on

Reflection- A Year at NWS, Pandemic Edition

These days, it’s not uncommon for any of us to reflect on the past year and be wide-eyed and possibly fatigued at how much has changed in our worlds. The past year at Northern Waters certainly wasn’t anything we could have anticipated nor did we have a map to navigate what would come to be a new way of doing business for the foreseeable future. On March 11, we shut our doors to in-deli customers but remained open for pickup and delivery orders. “It was the slow season”, we said. “We’ll be okay”, we said. “We’ll make it work.” While our internal affirming statements came true, we really had no idea what was in store and the challenges we would collectively overcome. 

“The business coming in, it’s not going to last,” we said, as people stayed home and we watched our favorite eating establishments forced to close up. We were so wrong. Suddenly it was summer. And it lasted. And it lasted and it lasted some more. Our customers all showed up by supporting our business with local pickups for our smoked salmon or deliveries of sandwiches to new home offices and socially-distant cubicles.

Meanwhile up on the third floor, our usually-sleepy-in-spring mail order department started looking more like the holiday season. Boxes of smoked goodness lined our hallways waiting for the big brown truck to come. Was this December all over again? What is happening? 

We adapted by the second. We expanded our delivery zones. Our HR manager and owner would run deliveries. The culinary crew in the smokehuas proper would grab a delivery going to Gary or Deep Congdon. We juggled the phones and the online orders. The response from our customers was incredible.

The small eating area inside our deli transformed into a staging area for pickups and deliveries in March of 2020. Photo courtesy of Derek Montgomery Photography

We tried to plan for the time being only to discover we needed to tweak the plan. And then make a new plan. And then another. And maybe some more adjustments here… or there. And suddenly we are over a year into life in a pandemic world. And guess what? We are still adapting. It’s not a reflection of our inability to commit, rather, learning from all of our customers on the best way to deliver our products and quality service. The Smokehaus is a place of a constant effort to get it right. 

I write this post with much gratitude for all our customers who helped keep The Smokehaus open for business. I would be remiss if I also didn’t acknowledge the incredible group of people I get to work with everyday. They took on the challenges in such admirable, whatever-it-takes attitudes. It was remarkable.

There have been times over the last year where I would pause and wonder what the magic was that helped us come together to accomplish what we have this past year. A lifelong student of studying team and workplace cultures, it was fascinating. Some of my coworkers nerd out about music, some over fishing, some over food. I nerd out about what makes people come together to do remarkable things. We have great people with great character that work here. They are people committed to their craft and each other. But we have something a lot of places don’t: Eric Goerdt.

Eric, our founder and owner, is responsible for this magic. He is the secret sauce. He brings a relentless level of energy and positivity to each department– every. single.day. It is difficult for me to eloquently describe Eric’s effect on this business and after trashing five paragraphs trying to describe this, I realized someone much more skilled with pen and paper has already done so. Steve Hoffman wrote a piece on The Smokehaus back in 2018 for The Growler. He says:

In Eric Goerdt’s vision, we live in a world where it is possible for a tiny deli counter, with next to no seating, in a mixed-use warehouse building in Duluth, to sell enough carefully made, world-class salumi, smoked fish, and cured meats each year to reliably employ 43 Minnesotans on an ongoing basis. All it takes is virtue.

What that virtue consists of, in Eric’s case, is a relentlessly cheerful insistence that employees be treated well, so that they are content in their jobs, so that, in turn, they stay around long enough to become knowledgeable, so that they will take informed and attentive care of their customers. As a result, those customers keep coming back, because they never get a single hint from the other side of the counter of rote, fast-food sullenness.

Eric Goerdt (right) and employee Steve Mann (left) decide on what orders they were going to be delivering Wednesday, March 18, 2020 in Duluth, Minn. as our regular dining area was converted to a space to organize delivery and carryout orders. The previous day, on orders from governor Tim Walz, all restaurants were ordered to cease dine-in services as part of efforts to combat the spread of the coronavirus. Immediately, Northern Waters Smokehaus owner Eric Goerdt went to work on a new business model to reflect the new reality facing the business with the goal of continuing to employ every worker who would normally be working. Photo courtesy of Derek Montgomery Photography.

As we prepare for the busy summer season ahead, we know we are not past the challenges we’ve faced this past year. If we’ve learned anything, we know there will be more. But we know that we have a crew of people ready to find ways to make sure you can still experience The Smokehaus with the same enthusiasm and attention that you received when you used to be able to walk through our front doors and gaze into our deli cases full of products we are so proud of— because behind all of us is a guy named Eric who humbly and enthusiastically gives us the best of himself everyday.

Posted on

Cold Turkey Sandwich Kit

Cold Turkey Sandwich Kit

Introducing the third in our series of sandwich kits: The Cold Turkey!

Cold Turkey Sandwich Kit

The Cold Turkey is our second most popular sandwich, after the unstoppable Cajun Finn and just ahead of the Northern Bagel (both of which we also offer as kits!). It’s not only a showcase for our maple-sage smoked turkey (obvy.), but our signature crayo spread. (We mix together walnuts, garlic, and dried cranberries with southern-style smooth and creamy Duke’s mayo.) Add on a couple slices of Swiss and a stack of fresh greens (held inside our Haus-baked ciabatta) and you have yourself a double handful of sweet and savory perfection.

Want to take something great even further? It is possible. Add your own “Jean Jacket.” That’s Sriracha and cilantro, if you’re not already in the know. The added punch of spice and brightness will open up a whole new world of flavor possibilities.

Cold Turkey Sandwich Kit

The kit also comes with chocolate chip cookies from our friends at 3rd St. Bakery, assembly instructions and tips, a Smokehaus tote bag, and should leave you with a little leftover crayo to enjoy later. Available for two, and for four. Enjoy a taste of the Zenith City, wherever you are.

Posted on

Updated No-Contact Pickup FAQs

For the safety of our staff and customers, our doors remain closed. Our space is simply too small to socially distance. But good news! We continue to provide everything our little shop offers through no-contact local delivery and no-contact pickups outside our doors. And there’s the added bonus of not having to wait in line! Instead, think of it as a “virtual line.” While you wait, we encourage you to explore all that our beautiful Canal Park location has to offer.

We are incredibly grateful for the amount of support, encouraging words, and positive feedback we have received from our customers. Our love for food has not faded and we are as committed as ever to providing safe, exceptional customer service.

Have any questions about how and where to find your pickup order? Here are a few answers:

How do I place a pickup order? 

You can place it online or you can call us at 218-724-7307. We recommend placing your order online for the fastest turnaround. 

How do I pay?

Payments are taken as usual online. If you’re calling to place an order, we will take your payment information over the phone. 

Can I tip? 

Yes! Both online and over the phone. Everyone appreciates it. 

How will I know when my order is ready?

If you order online you will receive an email with the pickup time. We will give you an estimate over the phone. When your order is ready it will be placed in our no-contact pickup zone.

Where do I pickup my order?

Our no-contact pickup zone is located just outside our doors. There you will find a rack with your order. Your order will have your name written on the bag. 

If you have any questions, please give us a call at 218-724-7307.