5 Things: April 19th, 2019

This week has gone by in a blur, or maybe it's just me. Between the unexpectedly busy lunches, self-imposing limited hours on my office days, running out of gas on the freeway and showing up an hour-plus late, and three separate band practices each falling directly after a full day of work, I'm not quite sure where the week went.

But there's a handful of Things™ to freeze-frame within that blur, so let's take a brief moment to slow down together.

Bison Buddies are back in stock!

Bison, sourced to our specifications, is expensive. We took a brief break from making Bison Buddies, relying instead on our Royale With Cheese bacon-cheeseburger sticks, Big Jim hatch chili beef sticks, and Smoked Sockeye Salmon Buddies to sate your meat stick cravings, but Bison Buddies are back! All four of our snack sticks will be available all weekend (and beyond) in our deli.

We've got whole and half hams for sale!

We have slow-brined, slow-smoked, never frozen, locally sourced and processed whole and half Berkshire hams for $9.99/lb while supplies last. These hams—around 6-8 lbs/half and 12-16 lbs/whole—are perfect for a holiday roast or potluck, and great as leftovers.

Check out some ideas for Smokehaus ham here.

We'll be open this Sunday!

This is a first-ever for NWS. Previously, DeWitt-Seitz Marketplace has closed its doors on Easter Sunday, but this year it's staying open, and so are we. Our deli's doors will be open from 10 a.m. to 5 p.m. Unless they sell more quickly than anticipated, we'll have the aforementioned hams for sale.

Speaking of sales: Wild-Caught Smoked Alaskan King Salmon is 20% off until it's gone.

We launched the @NorthernWatersCatering Instagram account!

Although it has been live for about a month now, we finally feel like it is up-to-snuff, with comprehensive information about our catering philosophy, options, frequently asked questions, and beautiful images taken from actual catering events. Carefully crafted by our creative team, and approved by Catering Captain Hannah, it is, like our catering service itself, set up to expand elegantly in 2019.

For more information about catering, specific inquiries, or quotes, contact Hannah at catering@nwsmokehaus.com

We launched our Mother's Day gift box!

Sure, it might be a bit early to announce this, but is showing gratitude to mothers ever out-of-fashion?

This year's Mother's Day gift box is simple, elegant, and affordable: A pairing of nourishing smoked sockeye salmon with sweet hausmade boursin cheese, alongside the subtle and steadfast support of Carr's water crackers.

This gift box is available for mail order, and is easily assembled in our deli, if you happen to be in the neighborhood.

AND A BONUS THING™!!

We've made a batch of Candied King Salmon & another batch of RedHot Candied King Salmon. It makes a fantastic small snack and would be great on any charcuterie platter. Get it while it's here!

Porketta & Pasta

Ingredients

1 Pound Pasta, Such as Linguine or Spaghetti—or better yet, homemade Tagliatelle 

2 Tablespoons Olive Oil

1/2 Yellow Onion, thin sliced

1 Pound Porketta, chunked at 1/2 inch (or so)

1/4 - 1/2  Cup Starchy Pasta Water

1/4 Cup Cream

Lemon Zest from 1 Lemon

1/2 Cup Flat Leaf Parsley, chopped

Salt and Pepper

Directions
This recipe works well as a come-together-quick meal, as the heavily-spiced porketta does most of the flavor work for you. 

1. Put a large pot of water on heat and heavily salt it. When it boils, cook pasta al dente. Reserve some of the pasta-cooking water. 

2. Meanwhile, heat the olive oil over low heat and cook the onions slowly, adding a little salt, until they are golden. Toss in the porketta and increase the heat and stir the pan so that the onion and porketta are well combined and cook long enough to heat the porketta and render it a bit. 

3. When it is browned, deglaze the pan with some of the starchy pasta water, lifting any of the glorious fond from the pan. 

4. When the mixture is loosened, add cream and heat. Adjust salt and pepper. Turn heat down to low. Add pasta and toss to coat. If it seems too dry, add more starchy pasta water.

5. When the pasta is thoroughly combined and heated through, top with lemon zest and parsley and serve.

Smoked Maple-Sage Turkey Breast Heating Instructions

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.

So you want to cook this Smoked Turkey Breast up?

Heat Turkey at 375 degree oven in an uncovered baking dish, on a rack, until internal temperature reads 140 degrees.
Let it rest for approximately 10 minutes before slicing.

The lower the temperature and longer you roast, the more tender.

Want a fennel kick? Follow this link for our fennel braise recipe. 

Smoked Berkshire Ham Cooking Instructions

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. Approximately 4-6 hours per pound. This could take a least one full day or more so plan accordingly.

So you want to cook this beauty up?

Heat ham in a 325°F oven in an uncovered baking dish, on a rack, until internal temperature reads 140°F.
We recommend 15 minutes per pound. Let the ham rest for approximately 10 minutes before slicing.

Are you looking for more creative and adventurous ways of cooking your Smoked Berkshire Ham? Follow this link to find five ways to devour Smoked Ham.