5 things: From The Shop + A Recipe!

Five Friday Fishmonger Favorites (by Reggie Asplund)

Unnecessary instances of alliteration for the offseason. 

With the madness of summer and the holiday season done our often busy deli has returned to the restful lull that is the winter offseason in Duluth. Though the cold can be a tad bit of a challenge, here are five things us fishmongers enjoy during the offseason.

 

1. Seasonal samplings of smoked savory sustenance.

We like to eat. You like to eat.Free food is pretty fantastic, which is why we're playing around with some pretty sweet sample plates in the shop. So if you're stopping by and see some up on the case, please help yourself! Need another? We won't judge. We've been sampling more than we'd care to admit.

2. Limited lines lead to lunacy and laughter.

The summer often yields to a somewhat serious full staff. Though we never take ourselves too seriously our game faces are most definitely on and ready for the never-ending crowds that often swarm our small storefront. When the crowd finally ends, we often find ourselves having, well, a bit of (read: potentially way to much) fun with the quietness this beautiful offseason provides. So please enjoy the banter, say hi, make a joke, laugh with us a bit, and enjoy the lack of a lengthy line with us. Let's all beat the winter blues together!

3. Creative cleaner creates clever creature capture. 

Ah yes. The dreaded deep clean. Or is it?Harrison, one or our beloved assistant managers, seasonally hides small animal figures around the shop to be scavenged for while we clean. This leads to some rather creative hiding but also a nice little reward while we clean every nook and cranny of our shop. So while you're passing through or waiting for a sandwich, take a look around and you might just spot a few little ones awaiting their discovery.

4. Whimsical wizard wails wordy wonder. 

It's been around for nearly three years, but it certainly deserves a replay.

Link: https://www.youtube.com/watch?v=aKdV5FvXLuI

 

5. Big bad bourbon breakfast beats blues. 

Yes. Bourbon for breakfast.

We aim to minimize waste (throwing food away is never enjoyable), and lately I've come to saving our leftover bread for a bountiful breakfast the following day. Recipe below: a modified bread pudding that'll warm the soul, stick to your bones, and probably clog the arteries. Nevertheless, enjoy!

Pudding

3-5 cups day-old ciabatta, sourdough, or french bread, cubed in 1 inch pieces

2 tbsp melted butter

2 cups milk

3 eggs

1/3 cup sugar

1 apple

1/4-1/2 cup chopped walnuts or pecans

1 tsp cinnamon

1 tbsp vanilla bean paste

Preheat over to 350º.

In a medium bowl beat together eggs, melted butter, vanilla and cinnamon. Mix in sugar until dissolved, then mix in milk, set aside. Finely chop apple, set aside.

To prepare, arrange a single layer of bread pieces in a well seasoned 9 or 10 inch cast iron pan. Sometimes I'll lightly(!) coat it with melted butter, no more than a tablespoon. Top with a third of the apple and walnuts. Repeat. And again. Carefully pour the egg and milk mixture over the bread into the pan. This should get close to filling the pan but not quite. Feel free to top with extra cinnamon, apples or nuts... this is about winter survival right?

Bake for about 60-70 minutes, or until the top is golden brown and the eggs and milk have set. I often place foil over the top for the last 15 minutes to prevent the top bread cubes from getting too dark, but keep an eye on it.

While that's going, go get your first round of dishes done. Do 'em quick, as we've got a little bit more to do.

Whiskey Sauce

Yes, I did say bourbon, though just about any whiskey will do.

1 stick of butter

1/2 cup heavy cream

1/2 cup brown sugar

1/4 cup whiskey (I use Jameson or Bullet Bourbon)

In a medium saucepan, on low heat, melt the butter and sugar together.Then add cream and whiskey. Gently mix and bring to a slow, rolling boil.

Let it slowly boil down for a good 15-20 minutes. We're looking for a nice heavy, caramelly sauce.

When the bread pudding is done carefully drizzle sauce over it.Let it cool for just a bit, then grab a big metal spoon and enjoy.

For extra winter warmth, serve with a batch of Northern Waters Breakfast Sausage and hot black coffee. Don't worry, you can ski this off in no time at all.

Blog post written by Reggie Asplund

5 Things- Volume 12

We are nearing the end of the year, we are dusting off our ugly Christmas sweaters and we are making spare room for all of the seconds, thirds and fourths we will be having at our family gatherings. But before we reach that magical time of the year, we're keeping our dancing shoes on and we will continue to party and enjoy the amazing camaraderie that exists and the Smokehaus.

So with that said, let's cue the Adventure Time theme song (it's okay if you don't know it you can sing along).

"Adventure Time,
C'mon grab your friends,
We're going to very distant lands.
With Jake [the smoker] and
Finn [the sandwich],
The fun will never end,
It's Adventure Time!" 

This week was full of adventure:
1- THE FLOOD

At 6:30AM on Friday our basement started flooding. Water was flowing in from every crack it could find but our wonderful crew hiked up there pants, changed their plans and grabbed a squeegee. Friday felt like the scene in Hercules where he cuts the dragon's head off and three heads grow back. Shouts to our wonderful team for stepping in and helping us stay afloat! 

This week was also full of spoooooky tiiiimess:

2-Rocky Horror Red Mountain ft Chelsy from Vikre!

Our friend Steve Sola is letting us use this video that he took of a local favorite band in Duluth, Red Mountain. Our delivery-daredevil and basement-badass Jeremy Ehlert SLAYS guitar in this band. You can't see him but you can hear him shred. (We love you, Jeremy!)

Not pictured but also important to mention: Ned's band Alamode & Jacob's band the Social Disaster also played on Halloween night at the Rex Bar. Did we mention they were all born on October 11st!? 

Have you hugged a carnivore this week?

3- Halloween in the shop 

Harrison Cross is the man of many costumes. He's known for killer dance moves, exceptional puns, and going all out on Holiday extravaganza. This year he really raised the bar on his costume game and expressed his carnivore lifestyle more visually and larger than life. We also had a visitor from the New Yorker giving us advice on what kind of beans to purchase for our Chemex (Thanks, Cam)!

This week was full of cute liver caskets!

4- Are you a be-liver? 

Extra! Extra! Find these in the Grab-n-Go in our Deli soon! We will be packaging these cuties up and selling them 1/3 lb for your party convenience. Country Paté lovers unite!

And every week we're all about Awesome Burgers

5- Can you say onion rings? 

The Restaurant does burger Mondays and this weeks special burger looked like a dang good time. Stop in next Monday to see what chef James cooked up for ya!

5 things - volume 9

5 Things – Volume 9

Here’s some stuff that occurred this past week at The Smokehaus. In chronological order this time:

#1. Sunday night Staff Meeting! We crammed ourselves into the common area of our small office. We ran down the agenda, we chatted and laughed. No shortage of laughter in this place. Then the newbies got their height marked on the wall. It’s tradition. And it’s a mirror into the past of all the beautiful humans that have made their mark (hehe) on the Smokehaus in years past.

#2. Order Up! So…. There’s been some confusion. When sandwiches are shouted out to shop patrons they are set under a sign that once read “Pickup.” This was, however, not where one would pick up an order they called in to our Pickup department. Pickup patrons can conveniently skip the line and our Pickup staff will bring your order right out to you in the alley way on the North side of the building. That all makes sense, right?! ☺ So, we think our new signage might help alleviate some of the confusion… what do you think? More custom lettering by the one and only Flo.

#3. The titan among sandwiches is released on the nation. It’s been a long time coming, but as we dipped our toes into the trending world of Sandwich Kits it was only natural that our best-selling sandwich be one of the competitors. You can read more about how this sandwich came into being in this post. If you ever find yourself staring longingly in the direction of the Smokehaus, you know how to bring it home now. Get ‘yer Cajun Finns sent to your doorstep.

#4. PIXIES! A favorite band for at least 2 Smokehausers (Mary and Nick C), the Pixies were in St Paul this week and Steve-man, Mary, Greg, and Jeremy all went down to see them. They were awesome! They played everything from Caribou to Motorway to Roswell. After the show, we headed to a bar around the corner and were utterly amazed to see Black Francis and Joey Santiago in the next booth over. Magic!

#5. Birthdays and a tweet. A few fine folks celebrated birthdays this week including Eric, Jeremy, Jacob, and Ned. If you’re a local you probably know and love them. Plus extra love from the fine peeps behind the Homegrown twitter handle. Well that was nice! Thanks @dhgmf

5 things - volume 8

5 Things: Volume 8

Hi people of the internet. Here’s 5 things that happened at the Smokehaus and our beloved Restaurant this week.

#1. Specials!
We perfected the new Wednesday special up on Woodland Ave (Northern Waters Restaurant). Our new fried chicken sammy is to die for! Things that may or may not be featured on this special: buttermilk brined, hays-tenderized chicken breast, Franks hot sauce, cracker breading, local brioche buns from Lake Superior Bakehouse, Smokehaus bacon, avocado, top secret spice blend and/or a rotating mix of toppings for new and delicious creations every week. Every Wednesday!

#2. Fall Decor
Our shop is pretty cute, but there’s always room for more cuteness! Hannah brought in a few gourds to decorate the shop and help us feel ok about summer being over. Hopefully she brings in a snowman when winter hits… (did you know the record low for December in Duluth is -27 degrees?)

#3. Is anyone missing a pair of hockey skates?
A random box showed up the other day. Its labeling was pretty unclear, it was addressed to us, but it had multiple labels and we were a little hesitant to open it. But our curiosity always gets the better of us. Turns out it was hockey skates, belonging to someone who has really small feet and no connection to the Smokehaus. Weeeeiiiird. Needless to say, we had to discuss this event and all its infinite possibilities for several minutes that day….

#4. Holiday Season looms over us like a wall of boxes (literally).
October means we’re gearing up for Mail Order’s peak Holiday Season which happens every December. For three glorious and also insane weeks our Mail Order elves work nearly round the clock to make food, package food, and ship food to thousands of customers around the country. Fun fact: after Minnesota, California is where we sent the most boxes to last year. Hello West Coast! So… this week a new seasonal employee started in our Mail Order dept – welcome Zac! He’s the first of many elves who will be joining the team to pack, pack, pack their little hearts out. During peak time, it’s one person’s job just to make boxes – not kidding.

#5. The perks of being an employee of the Smokehaus.
When there’s leftover food, employee’s enjoy. This week folks in the shop spread layers and layers of Mary’s dreamy gooseberry jam on our Hausmade rye. Mary’s recipe uses five-spice. You know how she does.

Post was co-created by Stephen Pestalozzi.