The Great Indoors: Celebrating Minnesota staplesThere are afternoons we dream about on cold January days: A light breeze blows off the lake, the warm sun beating down on the dock, and a group of friends coming to the lake for dinner.
By: Tracy Briggs, INFORUM
There are afternoons we dream about on cold January days: A light breeze blows off the lake, the warm sun beating down on the dock, and a group of friends coming to the lake for dinner.
It’s always fun to throw some steaks, burgers or hot dogs on the grill. But why not celebrate all that is Minnesota with a Minnesota Lake Afternoon buffet?
This spread was created by lake-lover Cheryl Lausch and includes walleye, wild rice and rhubarb – all Minnesota staples. All that’s missing is a loon calling in the distance.
For a complete listing of recipes, including rhubarb cake and lemonade with blueberry ice cubes, go to http://SheSaysTV.areavoices.com.
Pan-fried walleye almandine
4 walleye fillets
1 tablespoon olive oil
2 tablespoon butter
Juice of ¼ lemon
Splash of white wine
¼ cup slivered almonds
2 teaspoon chopped capers (optional)
Bring walleye fillets to room temperature and season with salt and pepper.
In a large nonstick skillet, heat pan over high heat until hot. Reduce heat to medium-hot and add oil and half the butter.
Position fish in pan so they are not crowded. Fry approximately three to four minutes on each side until brown and the center is flaky.
Remove fish from pan to a warmed platter. Add remaining butter, lemon juice, splash of wine, almonds and capers if desired.
Pour sauce over fish and serve.
Adapted from ricardocuisine.com
Wild Rice Salad
1 1/3 cup wild rice (preferably from Minnesota)
3½ cups vegetable broth
2-3 stalks celery
1 red pepper
1 cup dried apricots
1/3 yellow onion
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Salt and pepper
¾-1 cup chopped parsley
Add wild rice and broth to pan and bring to a boil. Reduce heat and simmer 35-40 minutes covered. Uncover to let liquid evaporate. Cook until al dente. You may need to drain rice. Set aside to cool.
While rice cooks, dice celery, red pepper, apricots and onions. Wisk vinegar and olive oil, then season to taste with salt and pepper.
Toss together rice, chopped vegetables and dressing. If needed, add a squeeze of lemon juice to taste instead of salt. Mix in chopped parsley.
Serve at room temperature.
Watch “The Great Indoors” with Tracy Briggs every Thursday on www.InforumTV.com