Bon Appetit – Gunthrop Farms Pork Chop with Maple Mustard Glaze

By on Jun 5, 2017 in Recipes, Uncategorized | 1 comment

Bon Appetit, on the campus of Trine University in Angola, provides students and staff members with authentic, fresh meals made from scratch. Try the following recipe from Chef Todd Downs. Gunthrop Farms Pork Chop with Maple Mustard Glaze Brine Ingredients: 1 qt. water 1/2 cup kosher salt 1/4 cup brown sugar 2 T garlic, chopped 1 T peppercorns, crushed 2 sprigs fresh thyme 2 sprigs fresh rosemary 4 1 inch thick pork chops Combine all ingredients in a saucepan and bring to a simmer. Simmer five minutes, keeping the temperature between 185 – 200 F. Cool completely. Submerge pork into the brine. Brine in the refrigerator for 24 hours. Glaze ingredients: 1 cup pure maple syrup 1/2 cup whole grain mustard Prepare grill, heated to medium high. Blot pork dry and brush both sides with oil. Season both sides of the chops with kosher salt and fresh ground black pepper. For the glaze: Combine the maple syrup and whole grain mustard. Simmer over low hear until slightly thickened (approximately 10 minutes.) Brush on meat and grill until done. The internal temperature of pork should be 145 F. Also featured in the photo: Cavatelli pasta with portabella mushrooms and fresh chopped herbs as well as radicchio cut into wedges and dressed with olive oil and balsamic...

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Potawatomi Poutine

By on Jun 5, 2017 in Recipes, Uncategorized | 0 comments

If you have never tried poutine you are missing out! It’s to Quebec what hamburgers are to……well, practically anywhere in the United States. So what is poutine? Think of the perfect union between crispy golden fries, cheesy goodness and rich gravy. In a word–YUM! There are as many varieties as there are people who make the Canadian dish. Now Chef Johnny at the Potawatomi Inn Restaurant has put his own spin on the poutine and turned it into an appetizer-though truth be told, it could be a meal in itself. He has added smoked port and his own secret gravy recipe to the dish. While he will not give away what is in it, we did get the basics of how to assemble the dish. Deep fry or bake your favorite french fries. Layer them on a plate and add a layer of cheese curds (meat is optional.) Johnny uses smoked pork, but bacon works well too. Smother in brown gravy and top with green onions. Or just stop by the Potawatomi Inn at Pokagon State Park and order...

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The Hangout’s Cod Cakes

By on May 17, 2017 in Recipes, Uncategorized | 0 comments

Although the name has changed, the traditional laid-back atmosphere at The Hangout Bar and Grill on Snow Lake remains. The former Dave’s Lake Shack has new owners who will continue offering popular menu items as well as live music Wednesday and Friday evenings. Local favorites Island Vibe and Jim Weber are slated to perform throughout the summer. The Hangout, located at 1865 W. State Road 120, can be reached by car or boat. The restaurant’s theme is “much more than bar food” and is open six days a week from 8 a.m. to 9 p.m. Only breakfast is served on Sunday. Build your own omelet or choose from corned beef hash, eggs benedict, biscuits and gravy or apple flavored pancakes for a filling breakfast. Appetizers-including pickle fries-complement any meal, while wings, soups and salads offer traditional hearty fare. The Hangout is decorated with lake memorabilia and is the perfect place to savor fish and chips or a butterfly shrimp basket. Enjoy sitting on the big patio in the summer with a thick burger or a variety of Mexican dishes. The Hangout’s cod cakes are a crowd favorite you can enjoy at home: 1 small onion, chopped 8 sprigs parsley, chopped 2 cups mashed potatoes 2 beaten eggs 3 T melted butter 1 lb. steamed and flaked cod 3/4 cup seasoned bread crumbs 1/3 cup light olive oil salt and pepper Mix onion, parsley, butter, potatoes and eggs. Break cod apart into flakes and mix with the above. Shape the mixture into patties. Coat with bread crumbs. Pour oil into a skillet and heat until it sizzles. Add patties and fry for four to five minutes on each side until golden...

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Caruso’s Coconut Cream Pie

By on Apr 26, 2017 in Recipes, Uncategorized | 0 comments

Continuing a tradition that began more than 40 years ago, Caruso’s serves genuine Italian cuisine in a family-friendly atmosphere. In 1976, Joe and Barb Caruso purchased the popular Doc Caccomo’s Pizzeria and realized their dream of owning a restaurant. Joe was the cook, with Barb working in the dining room as a waitress and hostess. As their children grew, they performed various jobs in the restaurant. Today, three of the Caruso children own and operate the restaurant on County Road 200 West in Angola. In fact, two of them recently earned degrees in Culinary Arts. Some of their children, now the third generation of Caruso’s, also work at the restaurant. Caruso’s in one of eight restaurants featured in the Northern Indiana Lakes Country Foodie Trail, compiled by the editors of Midwest Living. Serving old traditional Italian recipes as well as the latest trends, Caruso’s is a favorite among residents and visitors. The recently opened full-service dine-in bar serves specialty appetizers such as salmon dip, smoked mussels and Rosemary spiced nuts. Wines from Napa, Argentina, France and Australia are served along with locally-grown Satek Winery wines. Pizza is a favorite at Caruso’s and the recipe has remained the same for 40 plus years: house-made crust, traditional pizza sauce, quality meats, fresh vegetables and a custom mozzarella blend. You can also create your own pizza with traditional toppings plus pineapple, meatballs or garlic mashed potatoes. Torpedoughs, stuffed with fresh vegetables, meats, sauces and cheese, are baked to a golden brown. The breadsticks, basted with house-roasted garlic butter sauce, are a great start to any meal. Dinner choices include classic spaghetti, traditional lasagna, stuffed shells, fettuccini clam sauce and shrimp pasta. Top off your meal with a slice of coconut or banana cream pie, cannoli, lemon blueberry mascarpone cake or a spumoni sundae. A gluten-free menu is available and Caruso’s strives to use the freshest ingredients from local farm-to-table vendors. All menu items are free of MSG and high-fructose corn syrup. For more information, Caruso’s Coconut Cream Pie 2 cups milk 3/4 cup cream of coconut 1/4 cup corn starch 1/8 tsp. salt 3 eggs, separated 1 tsp. vanilla 1 tbsp. butter 1 1/4 cup coconut Combine milk, cream of coconut,...

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