Bear Cuisine

Tuna Tagliata with Fennel and Orange

I did some cooking on this trip and this dish turned out to be one of our favorites. Inspired by our visit to Vetri, I began to re-read Rustic Italian Food. This recipe for grilled tuna appealed to everyone in the house and after a visit to the fish monger for the ahi tuna and the green grocer for the orange and fennel, we were good to go.

Grilled Tuna with Fennel and Orange

1. 4 ahi tuna steaks, 5 ounces each
2. 2/3 cup plus 3 tablespoons extra-virgin olive oil
3. 2 tablespoons fresh rosemary, coarsely torn
4. 1 fennel bulb
5. 2 seedless oranges
6. Salt and freshly ground pepper
7. 1 tablespoon chopped fresh flat-leaf parsley

Place the tuna steaks between sheets of plastic wrap and pound to a 1/2-inch thickness.Put the fish into a ziplock bag with 2/3 cup of olive oil and the rosemary. Marinate for 4 to 6 hours in the refrigerator.

Trim the stems and 1-inch of the top of the fennel bulb. Shave the fennel into 1/8-inch-thick half moons. Remove the core , the dark green parts and the outer layers of the bulb. There should be approximately 2 cups of fennel.

Divide the oranges into segments (supremes). Work over a bowl to catch the juice. Reserve 1 tablespoon of the juice and pour into the bowl. Whisk 3 tablespoons of olive oil into the juice until it is blended with the juice. Season with salt and pepper. Add the fennel and oranges and toss to coat. Taste and add more salt and pepper if needed.

Remove the tuna from the refrigerator and let stand at room temperature. Season with salt and pepper.

Heat your grill or your grill pan. When the pan is hot, put the tuna steaks on. Grill for 1 to 2 minutes. Turn a quarter turn and grill for another minute or two. This way you will have cross-hatching on the fish. Grill on one side only. Use a spatula to flip the fish onto the plate so that the grilled side is facing up. 

Arrange the salad over the tuna, drizzling on some of the vinaigrette, Garnish with parsley.

You can simplify the preparation of this dish by preparing the oranges ahead of time and storing them in the refrigerator in a covered container.

GRILLED TUNA WITH FENNEL AND ORANGE

Eastside Fish

The last time we traveled through Nashville on the way home, we stopped  at Prince's Hot Chicken. (Click here for a view of Prince's) It was tempting to eat there again, but this time we decided to try Eastside Fish. I would rate this as an even better Roadfood stop than Prince's. Although that's a squeaker of a call. Maybe it all depends on whether you are hungry for fish or chicken.

This really is a take-out place. There is one counter off to the side with a few stools if you want to eat in, but while we were there the cooks were very busy preparing food for a steady stream of customers who were taking their food back home. We enjoyed watching the parade as we waited for our sandwiches.

The signature dish here is a fried fish sandwich called The Giant King.The sandwich is aptly named for it contains 2 huge whiting fillets which are dredged in seasoned cornmeal and deep fried. The Sterns' sum it up this way,"The fish is cream-moist and delicate, its brittle crust mottled with splotches of four-alarm Louisiania hot sauce and enveloped in a harmony of crunchy raw onions, dill pickle chips and smooth yellow mustard." Next time we're going to try the catfish.

Walleye BLT

WALLEYE BLT WITH SWEET POTATO FRIES

WALLEYE FISH AND CHIPS WITH SWEET POTATO FRIES

The recipe for this BLT contains the secret of the Fish and Chips-- the Seasoned Bread Crumbs. In my opinion, these make the dish and I can see them being used on other foods as well.

THE WALLEYE BLT

1. 8 slices Nueske's thick-sliced applewood-smoked bacon
2. 1 quart peanut oil
3. 4 (four to five-ounces) boneless, skinless walleye fillets
4. 1/4 cup fresh lemon juice
5. 3/4 cup all-purpose flour
6. 1/4 cup cornstarch
7. 3 tablespoons lemon pepper
8. 1/2 cup whole milk
9. 2 large eggs
10. 1/2 cup panko bread crumbs
11. 3/4 cup grated Parmesan cheese
12. 3 tablespoons cornstarch
13. French Fry salt
14. 2 slices sourdough bread
15. 2/3 cup Tartar Sauce
16. 12 leaves fresh butter lettuce, rinsed and patted dry
17. 12 slices (about 3 medium) vine-ripened tomatoes

Prehat oven to 375 degrees F.

Prepare Tartar Sauce.

Lay out the bacon in a single layer on a rimmed baking sheet, and place on the center rack of the oven. Bake 21 to 25 minutes. Remove from the oven and drain off grease;reserve fat for later use. Turn bacon over,and return to the oven. Bake another 11 to 15 minutes, depending on how crisp you like your bacon. Remove from the oven and let rest in the pan 5 minutes. Drain and reserve grease. Place bacon on a double thickness of paper towels and blot excess grease with more paper towels. Set aside.

Fill a deep-sided cast iron skillet or a large, heavy Dutch oven with 2 inches of peanut oil and heat over medium high, until oil reaches 375 degrees F or just begins to smoke

While the fat heats, place fillets on a plate and brush both sides with lemon juice. Place flour, cornstarch and lemon pepper in a large bowl, and mix well. Place milk and eggs in a second large bowl, and beat vigourously. Place bread crumbs, Parmesan and cornstarch in a third large bowl, and mix well.

Dredge 1 of the fillets in flour mixture, pressing into the mixture gently Dip into egg mixture, and hold over the bowl, allowing excess moisture to drip down. Place in bread brumb mixture and scoop some on top, pressing in mixture gently. Turn over and again scoop some breading on top, pressing in gently. Lay on a rimmed baking sheet lined with parchment paper. Repeat for remaining 3 fillets.

When fat for deep-frying reaches 375 degrees F, carefully place 2 fillets in bubbling fat, and fry until golden brown, about 5 to 7 minute. Remove with a wire basket or a slotted spoon. Drain on a double thickness of paper towel, and season lightly with french fry salt. Fry remaining 2 fillets, dry and season.

Toast bread slices. Lay out toast on a work surface and spread tartar sauce evenly on each piece. Place 3 leaves of the butter lettuce on 4 pieces of the toast, and fan out 3 lices of the tomatoes on each pile of lettuce leaves. Place 1 deep-fried fillet on each set of the tomatoes, and lay 2 slices of the bacon ton top.Cover each sandwich with 1 of the remaining pices of toast. Cut on an angle and serve.

FRENCH FRY SALT

Mix together 1 cup kosher salt and 1 1/2 tablespoons dry Ranch dressing mix. Store unused salt mixture in a container with a tight-fitting lid.

SEASONED BREAD CRUMBS

1. 3 tablespoons unsalted butter
2. 2 cups panko bread crumbs
3. 2/3 cup chopped walnuts
4. 1/3 cup dried onion, minced
5. 5 tablespoons chopped fresh parsley
6. 3 dashes Tabasco sauce

Melt butter in a large skillet over medium-high heat. Add remaining ingredients and cook, stirring continually, until bread crumbs and dried onions are golden brown, about 3 to 5 minutes Remove from heat and let cool to room temperature. Store in a container with a tight-fitting lid at room temperature. Will keep for up to 5 weeks.

TARTAR SAUCE

1. 1 cup minced scallions, both white and green parts
2. 1/2 cup Miracle Whip
3. 1/4 cup minced fresh chives
4. 2 tablespoons lemon pepper
5. 4 teaspoons fresh lemon juice
6. 1 fresh jalapeno, seeded and minced

Whisk together all ingredients in a large stanless steel, glass or ceramic bowl. Will keep refrigerated for up to 2 weeks.

(from Hell's Kitchen Cookbook, Damn Good Food)

WallEye Po'Boy

This sandwich is the creation of the Blackbird Cafe in Minneapolis and is a perfect example of the creativity that can be found in restaurant kitchens there. You probably won't be able to find walleye where you live either, but I think any firm white-fleshed fish would serve as well. The recipes for Cajun Mayo and Pickled Red Cabbage are definitely worth adding to your repertoire.

WALLEYE PO'BOY

Cajun Mayo

1. 2 teaspoons black peppercorns
2. 1/2 teaspoon whole fennel seed
3. 1/2 teaspoon whole mustard seed
4. 1 clove garlic, finely minced
5. 1/2 tablespoon minced fresh thyme
6. 1/2 tablespoon minced fresh sage
7. 1/2 teaspoon smoked paprika
8. 1 pinch cayenne
9. 1 cup mayonnaise
10. Salt to taste

In a dry skillet over medium-high heat, toast peppercorns, fennel seed and mustard seed until fragrant, about 3 to 4 minutes. Allow spices to cool, then grind in a spice mill. Combine ground spices and remaining ingredients. Refrigerate until ready to use.

Pickled Red Cabbage

1. 1 medium red cabbage, shaved (about 4 cups)
2. 1/2 medium red onion, shaved
3. 1/2 cup sugar
4. 1/2 cup champagne vinegar
5. 1/4 cup water
6. 1 tablespoon salt
7. 1/2 teaspoon black pepper

In a large bowl, combine cabbage and onion. Set aside. combine remaining ingredients in a saucepan and bring to a boil over medium heat. Cook, stirring occasionally, just until the sugar and salt are dissolved. Pour hot liquid mixture over cabbage. Let cool for a few hours before using. Use a slotted spoon to scoop the cabbage onto the sandwiches so that you can retain the pickling juices.

Fried Walleye Fillets

1. 3/4 cup finely ground Parmesan cheese
2. 1/2 cup fresh bread crumbs
3. 1/2 cup cornmeal
4. 3 tablespoons minced flat-leaf parsley
5. 1 teaspoon smoked paprika
6. 1/2 teaspoon ground cumin
7. 2 cloves garlic, minced
8. 1 teaspoon salt
9. 1/2 teaspoon black pepper
10. All-purpose flour
11. 3 eggs, beaten
12. Canola oil for frying
13. 2 (1-pound) walleye fillets, pin bones removed, flesh cut into equal portions

Combine the first nine ingredients on a plate. Place flour on a separate plate. Place beaten eggs on a third plate. In a deep fryer, heat oil to 350 degrees F. Dredge fillets in flour, then egg wash, and finally cornmeal breading. Fry fillets until golden brown; when finished cooking they should float. Remove to paper towel-lined plate.

Assembly

Salted butter at room temperature.

6 focaccia or ciabatta rolls, halved lengthwise.

Butter each side of halved rolls and broil, butter side up, until goden brown and toasted. Spread Cajun mayo on each roll to taste; add a walleye fillet and pickled reb cabbage to taste.

(Minnesota Lunch. James Norton, ed.)

All Things Walleye

Almost the first thing I learned about food in Minnesota is that the Walleye is the state fish and much coveted for fish fries, sandwiches and almost any fish preparation you can think of. The walleye is a fresh water fish with not much fat and a firm, flaky texture. You can do practically anything with it and , if the fish is fresh,the result will be absolutely delicious.

We were staying with a friend in St. Paul and very close to her house is Grand Avenue, home to a number of interesting restaurants including The Tavern on Grand. The Tavern is tricked out to look like a hunting or fishing lodge in the northern part of the state and bills itself as the State Restaurant serving the State Fish. The decor earns the restaurant points as a Roadfood destination, but the food earns it a loftier place with aspirations and achievement as a serious restaurant.

Minnesota Spring Roll made with grilled walleye, vegetables and  long grain wild rice. Served with a garlic-ginger-soy sauce.

Northwoods Walleye, broiled and served on a bed of Minnesota wild rice pilaf, sauteed wild mushrooms, fresh asparagus and bearnaise

Walleye Sandwich on a Ciabatta roll with  fries

Deep Fried Walleyed Dinner

Bread Pudding.

This was definitely a party dish. Even split 3 ways there was some left over.

We thought every dish was a winner and would happily return for another chance at still more walleye dishes.