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We’re Headed South

We are headed down to the big city this weekend to sell our salami and – for the very first time – smoked fish! Come see us at Bachman’s Garden Center for the Kingfield/Fulton Farmers Market.

We are genuinely delighted to bring our fish to Minneapolis! Last summer, our new customers at Kingfield were loving the salami but begging for our unique smoked fish. So, we worked on logistics, bought a NSF milk cooler, a trailer, and an extra vacuum packer; ¬†activated the mail order department (April is AMAZING, for real), the smoking department (those dudes, equally amazing – but I reserve all caps for April because we’re close like that), and the marketing department (that’s me, I went to a Google seminar and got a You Tube mug); and made very bizarre arrangements with an Airbnb host.

All this falderal is for a mere four and a half hours of commerce, and we’re dying to see how it goes – come say hi, hopefully we’ll be the booth with the peaceful frenzy enveloping it.

We will be at Bachman’s Garden Center at 6010 Lyndale Ave South from 9-1:30 on Saturday, March 28th.

We will be selling Salamini, Pepperoni, Chorizo, Saucisson Sec, Smoked Lake Superior Lake Trout, Smoked Atlantic Salmon, Smoked Atlantic Salmon with Black Pepper and Coriander, All-Season Fillets of Smoked Atlantic Salmon, and Smoked Wild Alaskan Sockeye Salmon. 

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Christmas Ordering Cutoff

Due to an AMAZING amount of business from an AMAZING amount of customers, our shipping cutoff is Sunday, December 21st at 12:00 PM, CST. New Year’s gifts are still available – so orders placed after the cutoff will be processed in time for the kick-off to 2015!
Thanks to all of you, and happiest of holidays!

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A Very Special Event

We are really excited to announce our very first Smokehaus Dinner!

It will be a limited-seating, ticket-holding, belly-stuffing extravaganza at the absolutely exquisite Hemlock Preserve in Esko, Minnesota.
We will be frying up the finest Minnesota chicken and serving it with heaps of Hausmade sides – our spin on late summer comfort food. We will also serve beer and wine, dessert, and entertainment. The event starts at 5PM on Thursday, August 21st and will surely go long enough to get the bonfire blazing.

Tickets will be available Thursday, July 31st in the shop and we also can mail them to you if you give us a ring: (218) 724-7307.

For images of Hemlock Preserve, click here and here and here.

Hope to see you there!

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Kingfield Farmers Market Dates

Well, we finally took the plunge and decided to take our show on the road. Minneapolis has long beckoned us to its metal and glass banks, and we realized that we could accomplish this (and meet a lot of great food people) by sticking a toe in the Farmers Market scene.
Once a month, we will be at the beautiful and friendly Kingfield Farmers Market at 4310 Nicollet Ave. in Minneapolis to sell (for now) our salami: up for grabs will be Salamini, Pepperoni, Saucisson Sec, and Chorizo.

Further on down the line, we very well might bring other goodies, such as our smoked fish and smoked meats – as long as we figure out how to keep it cold! 
The upcoming dates this year are: 
June 22
July 20
August 24
September 21 Cancelled
October 12
See you there …

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Bike Delivery Map

It’s on! Our delivery service is up and running … er, biking – all over downtown, Canal Park, and Park Point. We’ve been delivering an array of sandwiches, specials, and groceries for the past several weeks and it’s working out beautifully: no traffic, no searching for a parking spot, and calves of STEEL.
Give us a call and we will make your Smokehaus dreams come true – on wheels.

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Lake Superior Flavors Book Signing and Smokehaus Goodies

We are so excited to be part of the upcoming food/travel book Lake Superior Flavors! Our old friends from the terrific food blog “Heavy Table” have written an epic, exhaustive ode to the food, culture, and people around Lake Superior. 

men on the north shore of lake superior in a canoe

For those of you who frequent the area, you’ll probably get a kick out of all the familiar faces featured in the book (as we did), and for you poor souls who haven’t had a chance to sample the splendiferous shores of the Third Coast – well, you’ll probably be convinced to pay us a visit.

Speaking of visiting, the author James Norton and photographer Becca Dilley will be in Duluth tomorrow to sign copies, and we’re bringing the snacks! Plan on Smoked Lake Trout platters and charcuterie galore.

Be there or be slightly more hungry: The Bookstore at Fitgers, 1:30, Saturday May 6th.

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Bicycle Delivery! That’s How We Roll.

We are excited to announce a new feature of a Smokehaus summer … sandwiches delivered by bike! We think it’s a great way to resolve the issue of traffic flow/hungry people throughout much of Canal Park, Downtown, and Park Point, and expect it to be fast and furious for the next several months. 

Starting May 4th, we will be delivering sandwiches (any quantity), sodas, and sides  Monday – Friday, 11:00 AM to 4 PM, throughout a limited though significant area of Duluth. Just give us a ring and we’ll hop on our ten speeds!

We also plan to eventually expand our hours into weekend delivery, and especially look forward to beach rendezvous. Might I recommend an Italiensk? It really is better after some time in the sun. 


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Smokehaus Recipe: Roasted Fennel Salad

The rumors are correct: the Smokehaus can make salad. Occasionally, the Smokehaus makes a tremendously delicious salad, even, and this is one of them. 

It pops up from time to time on our catering menu and we shift the recipe to include fried copa or not, depending on the vegetarian population at any given event. Also, this salad does well with many types of dressing – I’m giving you a recipe for the standard roasted red pepper sauce, but feel free to use the vinaigrette of your choice.

Roasted Fennel Salad with Coppa

Smokehaus Roasted Fennel Salad

For the Dressing:

2 Cups Roasted Red Peppers (do it at home – always a good time – or buy them by the can)

Squirt of Lemon 

Olive Oil 

Salt and Pepper to taste

4-5 Fennel Bulbs

2-3 Tablespoons Olive Oil

Salt and Pepper to taste

Mixed Greens

1 Cup Cashews or Marcona Almonds

1 Cup Sweetie Drops

Preheat the oven to 375 degrees

Make the dressing by pureeing the red peppers in a food processor or blender with the squirt of lemon while slowly incorporating enough olive oil to create a runny dressing. When smooth, add salt and pepper to taste.

Wash and quarter the fennel, discarding (or saving for later) the feathery tops. Toss with olive oil, salt and pepper, put in an even layer on a baking sheet, and bake for 15 minutes. Tousle, and continue cooking (and tousling, if need be) for another 30 minutes or until evenly brown. Remove and let cool slightly. 

Combine all ingredients (we prefer greens, then fennel, then nuts, then sweetie drops, then a drizzle of dressing). Top with fried, crispy Copa if desired.

Makes 4 big servings or 6 smaller ones.

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Mortadella Madness

It’s been many years in the making, but we finally nailed a Mortadella recipe! Originating in Italy, Mortadella is basically fancy bologna – which made us think, “hey, how hard can it be to make a low-rent lunchmeat?” Pretty damn hard, it turns out.

One of our first brushes with Mortadella manufacture resulted in a flavor not unlike a wet, fetid dog and a texture that was mealy. It was perhaps the most inedible product we have ever made at the Smokehaus, before or since. We threw the whole batch away – there was nothing else to do with it. 

Bologna was surprisingly hard-to-get, like some sort of across the tracks romantic tableau where you try to sweep the town drunk’s daughter off her feet only to realize that she isn’t really interested (at least not without some effort). We mistakenly thought Mortadella was a sure thing. We quickly moved on to less complicated garde manger duties, like dry-cured Saucisson Sec and country-style pate. 

A few more attempts here and there resulted in similar failures, leading us to believe that Oscar Meyer (and his millions of dollars worth of machines) had us licked. But this winter has been a winter of discovery – the punishing weather forced us to tinker, to dream, to get a little risky – and we culminated our Mad Professor moods attempting  another round with Mortadella: The One That Got Away. 

We hit the books and got on the phone, lining up the best local pork we could find, along with the most celestial back fat on earth. We ordered synthetic casings – a Smokehaus first – and discussed cooking methods (smoking v. poaching v. roasting v. a combination) in a fairly argumentative way, all of us desperately craving the same two goals: 1) Not to f@#% this up, and 2) To eat copious amounts of Mortadella. We bought exquisite organic pistachios. We diced perfect cubes of lardon. We emulsified. We stuffed. We hung. We waited. 

The outcome of this first heavily anticipated meat torpedo was, if not a disaster, at least a solid rebuke. Although the flavor, color, and shape were exactly as designed, the texture was so powdery, so resistant to the creamy, hammy bliss that is intrinsic to Mortadella, that it actually somehow was able to remove any resonant moisture in your mouth as you ate it. Kind of like a reverse-treat. Like the lunchmeat was punishing us by taking our saliva away after years of drooling about it. Bitch. 

But we tried again.

We adjusted the fat ratio (which is a little stunning, even by our hedonistic standards) along with a few other key technique-oriented factors and voila: Mortadella is finally on our side, pink and perfect. Creamy, dreamy, studded with mild pistachio and aggressive peppercorn – we are definitely going steady. 

mortadella; smokehaus mortadella

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Smokehaus Recipe: Copa Cups

Here’s a simple recipe that only  requires a few skills and access to Copa (sometimes spelled Coppa), a dry-cured specially-trimmed collar butt. We have been making Copa for the last couple years, and find the most tender time of year to remove it from the aging room and promptly eat it is early Spring – or it could be that the necessary wait time for this delicacy makes it seem overwhelmingly delicious whenever we eat it, which in this case happens to be right now, aka early Spring – I’ll get back to you on that.

Copa, coppa, smokehaus charcuterie, charcuterie, Berkshire, dry-cured, proscuitto

The eggs we are lucky enough to get here at the Smokehaus are courtesy of a very dear blacksmith friend (he made Eric’s corkscrew grill and helped construct the monolithic pizza oven) who raises a small flock of very happy chickens who, like us, subsist on a protein-rich diet which includes Smokehaus smoked salmon skins. I heartily recommend seeking out a similar situation, although it’s hard to imagine an equal to these eggs.

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Copa Cups

12 thin slices of Copa

6 eggs, preferably high quality

1/4 – 1/2 pound of Parmigiano, aged Gouda, or other hard cheese

Basil oil for garnish 

Preheat your oven at 350 f. 

Line a 6-cup muffin tin with two pieces of Copa in each cup (if you have a 12-cup tin, double the recipe). Bake the Copa for 10-15 minutes, or until Copa has started to crisp (but not overly brown). Remove from oven and let cool. Reduce the oven to 325.

coppa cups, copa, dry-cured pork, recipe, Smokehaus   Copa, Coppa, cooked coppa, recipe

Fine-grate the cheese. Heat a large non-stick or cast iron skillet just above medium. Once the skillet is hot, drop small (approximately 1 Tablespoon) piles of cheese about 2 inches apart. Let cook (this is scary – but just go with it) until evenly bubbly. Remove the cheese discs with a metal spatula and let rest on a cutting board. Continue until satisfied (you can keep extras in a sealed container for a day or two in the fridge). 

parmesan crisp recipe, shredded parmesan, frying parmesan, frying parmigianno    frying parmesan, parmesan crisp recipe, parmesan tuille 

        Parmesan tuille, parmesan crisp finished, close-up fried parmesan

Crack an egg into each Copa cup and bake in the oven for at least 10 minutes (but probably longer): until the whites are set but the yolks are soft – unless you prefer them otherwise.

eggs baked in muffin tin, eggs with coppa, baked egg recipe  

 eggs in coppa, eggs in muffin tin with coppa, baked eggs

When the eggs are as you like them, remove from the oven and let sit for a few minutes. 

Plate the eggs by popping them out of the muffin tin with a butter knife or other longish, flatfish implement, and place them on a plate. Adorn them with a cheese chip (tuile, frico, crisp – pick your urbane-etude). Give them a little nudge of basil oil (we made our own with fresh basil, salt, fresh lemon juice, and extra virgin olive oil). 

Seduce the object of your affection with your culinary cunning, or make a table full of guests wish it was always brunch time – even though it nearly always is.

baked eggs with coppa and parmesan crisps, basil oil, creative brunch, smokehaus recipe, coppa recipe, ham and egg recipe

We ate ours with Miller High Life: The Champagne of Beers.