Salmon ala Smoke

After catching a limit on lake Michigan, the question was what to do with them?  I am inspired when I hunt and fish, by the beauty of nature and it's tastiness.  When I was a kid I loved smoked salmon in the fall.  Here is my try at smoking:

Simple brine: 1 1/2 cups pickling salt 1 1/2 cups brown sugar 1 gallon water Bring to a boil stirring to dissolve salt and sugar. Cool completely. I put about 4 lbs of salmon in the brine and soaked 12 hours.

I then set up a Little Chief smoker with a pan of hickory chips.  We refilled the pan once and let the salmon smoke for about 9 hours.  The texture was moist but firm and it was delicious!

Pierogi aren't just for Babcia any more

The quest for pierogi continues!!

I may be a little dumpling obsessed, but really a pierogi is with it. After my disappointment I decided to make my own.

Here is my recipe for the dough:

2½ cups of flour, 1 tsp salt, 1 egg, 1/2 C. sour cream, 2 TBSP. butter, 1/4 C. water

Lightly scoop flour into bowl, mix in salt. Beat one egg in a cup then add to flour mix. Add sour cream and butter, mixing well. Add water. More water may be need to achieve a slightly sticky consistency. Wrap dough in plastic wrap and refrigerate for at least one half hour. Roll thin on a well floured surface then cut into about 2-3 inch circles.

Pierogis and Kielbasas, Oh MY!

What's a small Hoosier family to do when the temperatures are unbearable and the humidity is so high you lose a layer of skin every time you get up? Go eat heavy Eastern European food!!

What's better than to drive into the Whiting, Indiana metro area for the world famous Pierogi Fest?? Nothing this side of Warsaw!

Most people are enjoying cucumber salads and cold tuna sandwiches, not the hardy folks like us! We headed out to the Pierogi fest, with fantasies that included halupkis, pierogis and the ever popular Kielbasas. We parked over at St. John the Baptist for a whopping $15, at least it was for a good cause, and made our way to the smells of the olde country.

The glorious aromas of sausage and cabbage cooking in the 100 degree summer heat was decadent. We walked the fest enjoying the humorous cut outs depicting the history of the pierogi and the Polish t-shirts-a real mix of pride and humor.

We settled on combo plates and pierogis from Nina's Fresh Pierogis It was difficult to choose one place because there are literally miles of vendors selling all sorts of Eastern European delights and even tacos for the cabbage shy folks in your group.

I opened my Styrofoam treasure box on the lawn at St. John the Baptist, my mouth watering the smell intoxicating and exclaimed a bit too loud, "That is the smallest Polish sausage I've ever seen!"

Well, the sausage was very good. It had a nice balance of spice with a good belt of garlic and the sauerkraut had a good flavor with a bit of caramelization. I ordered kraut and meat pierogis for my combo. I was very disappointed. There I was at Pierogi fest and my pierogis bite the big one. Unfortunately, I believe that either the little dumpling delights were left on the grill too long or they were allowed to stay in the warming tray too long because a couple of them were so hard on one side I couldn't eat them. The meat filling in the one I ate was very good as was the kraut filling. The dough surrounding the delish fillings was bad.

My poor dumpling loving heart was broken.

Then the rain and lightening hit. Raining us out. I scurried to the safety of my car, missing the much acclaimed parade. Today I will make my own pierogi and wait until next year for the parade. I do intend to attend again. The festival in general is fun and well, festive. I just hope they don't crisp my dumplings next year.

In the bayou, sorta

Tonight-We have deep fried bayou goodness. Homemade hushpuppys from a recipe from an old Gourmet cookbook I have, Alligator from Florida and some additional corn dogs for small people who don't want alligator. In addition I'm trying to use up left over salads I made.

Foodie in Nowhere

It sums it up doesn't it? Here I am in the middle of no where, corn fields surrounding me dreaming of the next great meal I will have. At least I am not trying to find psychotic children in the corn. Thanks Mr. King for causing the unjustified fear of a rather peaceful grain. Unfortunately, tonight will not be the night for great meals and hopefully there will be no psychotic children either.
Tonight is marginalia. While this morning was filled with discussion of exactly what would you stuff a giant squid with and exactly how big a pot will you need to cook it in, tonight is filled with just good enough. It's all about what is already here and edible.
What is here and edible: Porterhouse steaks from locally raised beef-found these lurking in the freezer, I am questioning these steaks end flavor due to the uncertainty of freezer time but this is a just good enough meal so what the heck!
Cole slaw made from a ginormous cabbage from my garden. The slaw may be the only shining part of the dinner. I've decided to attempt a home made dressing for said slaw. I found a recipe here: http://www.cooks.com/rec/view/0,1915,159189-242204,00.html
I have a pasta salad I made this afternoon with veggies from the garden. I made the dressing myself after too many failed attempts to find a recipe on line for a simple dressing to go over the pasta and veg. Whomever posted some of those recipes, really-opening a bottle of dressing and pouring it over the whole mess is not a recipe.
We probably will enjoy a fresh watermelon from the ye olde Park and Shop. No doubt we will also enjoy some pickles that Monica and I canned from our cuke spouting garden.
Mom just walked in with Indiana Sweet Corn, so hello dental floss and the ring of butter that will no doubt circle my lips like bovine inspired lip gloss.
My homemade Sangaria is waiting in the fridge and I think it is 5 o'clock so it is time for an adult beverage and a look about the kitch. Until my next meal...