Five Friday Fishmonger Favorites (by Reggie Asplund)
Unnecessary instances of alliteration for the offseason.
4. Whimsical wizard wails wordy wonder.
Welcome to our collection of recipes, lore, and favorite stories from all of us at the Smokehaus. We hope you find something interesting and useful to add to your food journey.
Peanut and Pretzel Mix: a football Sunday Kline family tradition, which in all reality became a requirement for every Menard’s run. By no means is this a high society party mix. It is a simple mix made for the simple pleasure of all day snacking and its often what we had in our “snack” dry pantry.
The best part about party mixes are that they can be used seasonally or as basic as desired. Think the Holiday season with almond bark-dipped pretzels or for Thanksgiving throw in some roasted pumpkin seeds. But for snack simplicity, this is what I crave with an ice cold pilsner and the refreshing disappointment of Minnesota professional sports, minus the Lynx.
Basic necessities:
Pretzels 1 bag (12 oz) / Stick Pretzels - or tub (32 oz is typically what the Butter Spindles come in)
Any basic snack-size sticks work great. But when we discovered Butter Spindles, our mix hit the next level of salty, buttery greatness.
Dry Roasted Peanuts - 2 containers (they typically come in 14 oz containers). 1 container of dry roasted & 1 container of honey roasted.
M & M’s - 1 bag (12 oz) - Regular M & M’s are absolutely fine, but come on, this is indulgent. Go for the peanut, peanut butter, or even the pretzel M & M’s.
Rice and/or Wheat Chex Cereal - 1 box of Rice and or 1 box of Wheat
-Raisins - 1 bag (10 oz)
Pour into a large bowl:
Full bag of pretzels ( if you are using the Butter Spindles, use half the tub)
Each container of peanuts.
Half a bag of M & M’s
Half a box of Rice Chex & half box of Wheat Chex
Half bag of raisins (if you prefer more raisins to mix ratio, add more.)
Store unused items in cupboard for the next batch.
There is nothing better than snacking the Big Game Day away and enjoying bevs with your friends and family. Enjoy this simple, yet delicious recipe, while watching two teams that Minnesotans dislike in our hometown stadium - No deflated footballs here!
SKOL
Besides being incredibly tasty and hand-made with love by our surly team of smokers, our Bison Buddies are versatile. You can eat them on their own, pair them with your favorite spicy mustard or use them as a non-mysterious hot dog meat alternative. But, if you have 9-12 minutes and you want to make some extra special buttery, flaky snacks, we suggest: Blanket Buds. You only need two ingredients plus what ever adventurous dipping sauce you prefer.
Pillsbury™ Butter Flake Crescent Dinner Rolls
A six pack of Bison Buddies
Pre-heat your oven and cut your Bison Buddies into smaller pieces. After prepping your buds, you're going to follow the Pillsbury™ instructions word-for-word with an additional and easy step of cutting the pre-indented dough into smaller triangles. Number of buds = number of triangles you'll need. Six buds should yield around 20 +/- Blanket Buds. It's up to your math.
Bake the buds and share with friends!
Add cheese. You won't regret it. Add the cheese.
Now that the summer rush is over, and the mayhem of December has only begun to fully impact our shop, I have had a lot of time to reflect on our products. Sure, they’re great (some award-winning). Sure, we as a deli have concocted a large number of sandwiches and platters to show them off. Sure, you may have read the blog posts and online reviews, or have yourself experienced dreaming about them. But have any of us fully experienced their potential? This new column is a stab at indexing the various applications and combinations of the products available at our humble deli. It originates from discussions with coworkers, my own experimentation, standard (free!) sample combinations we’re fond of offering to our beloved patrons, and NWS takes on classic dishes. Hopefully, it will someday incorporate NWS crew-approved suggestions from you, dear reader. These are some ideas from my first day of R&D. This will be serial. This is only the beginning.
First up, we have pancetta recipes. Pancetta is an Italian-style bacon made of pork belly meat. Here at NWS, we make our pancetta with high-quality Minnesota-raised Berkshire pork and smoke it to savory perfection. Though it is commonly served cold-cut, we most prominently feature crispy pancetta alongside maple-sage smoked turkey breast on our best-selling daily (Thursday) special, the Clubhaus. It’s also available for purchase by-weight from our deli—sliced is best for sandwiches, charcuterie arrangements and crispy bacon; otherwise I’d recommend a slab 1-2” thick.
Pancetta combinations
Pancetta & peas - This one speaks for itself. Cube some pancetta, strain a can of peas, fry up the pancetta in a pan, and once it’s bubbling in its own grease, throw in the peas. Serve it as is, as a side; or throw it over brown rice and call it a light meal.
Pancetta potatoes - Looking for a bit more bang for your buck? This tip is a favorite of our beloved owner, Eric. When you fry your pancetta, save the grease for delicious fried potatoes. Season with rosemary, thyme, or your choice of herbs.
The Pan-Cheddar - Brace yourself. To be honest, I am salivating, perspiring, and hyperventilating thinking about this one. It begins with a story:
Once upon a time, when NWS began selling Widmer’s (amazing!) Two-Year Cheddar, the staff lost their collective mind. We are big fans of snacking around here, and as such, we began experimenting with and munching on cubes of that sweet, sweet cheddar, until the time came that we had eaten more of the “Forbidden Cheddar” than we had sold. Those were decadent and magical times, and though they are missed, they will never be forgotten. One of my favorite experiments is a sandwich, which will probably never make it onto our menu, but is easily attainable for our customers. It has three ingredients—all available for purchase from our deli: pancetta, Widmer’s Two-Year Cheddar, and a bagel. The instructions are simple: in a pan or in the oven, melt as much cheddar as you see fit on top of as much pancetta as you see fit (a thin layer of cheddar over a quarter inch-thick slice of pancetta works for me, but really, go crazy); toast a bagel; put the two together; die and go to food heaven.
The possibilities of NWS smoked pancetta are as limitless as your imagination. Customers have often bragged to me of their delicious pancetta jam and soup recipes, though since they have yet to bring me any samples, the jury is still out—If I’m talking about you and you’re reading this, get at me: sales@nwsmokehaus.com cc: Ned. Anywhere you want a high flavor-impact meat to influence your dish, smoked pancetta is a worthwhile option. Or you could just take a page from my playbook and treat it as its own dish right off the slicer. I won’t judge you.
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