Friday, May 25, 2012
Patriotic Artist Rick Kelley
...More
Rick Kelley, best known for his “On Freedom’s Wing” painting after 9/11 unveiled his latest painting, “The Homecoming”.
Grand View Lodge ...More
If you’ve never been up north to Grand View Lodge in Nisswa, Emily says you’ve got to check it out. Not only do you need to book a weekend stay, she also says you’ve got to try one of their eight restaurants. Today we’re bringing you one of their newest dishes to you. Grand View Lodge Executive Chef Michael Manders put a new spin on an old beer battered fish recipe.
Blue Gill Chips
Smoked Tomato Aioli
3 cup Mayo
1Tbsp Dijon Mustard
4 tsp Lemon Juice
4ea Garlic Cloves
6oz Smoked Tomatoes Chopped
2Tbsp Tomato Ketchup
1tsp Chopped Parsley
Sea salt and freshly ground black pepper to taste
Finish with a splash of brandy
Combine the first 6 ingredients in a food processor.
Blend for approximately 30 seconds Season with the salt and pepper and keep cold until serving.
Edamame Corn Salad
1.25cups Corn Kernels
.5 cup Shelled Edamame
.25 cup Red Bell Pepper Small-Diced
1 Tbsp Cilantro Finely Chopped Fresh
1 Tbsp Olive Oil
1 Tbsp Lime Juice Fresh
1.5tsp Ginger Grated
.8 tsp Kosher Salt
.8 tsp Freshly Ground Black Pepper
Combine all ingredients. Cover and chill in refrigerator until ready to serve.
Dead Guy Ale Batter
1.5 cans Dead Guy Ale
3 cups Rice Flour
3 tsp Cornstarch
.5 tsp Kosher Salt
1tsp Pepper
4 tsp Paprika
4 cup Flour, for dredging
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Dredge the fish with flour, shaking off excess then dip in the beer batter, coating well, and drop them into the hot fat. When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels.
