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Chipotle Cilantro BBQ Sauce

Louis Hanson from OMC Smokehouse prepared this sauce using honey from Mirror Lake Beeworks

Yield: 8 cups

4 c tomato sauce

2 c apple cider vinegar

1 c brown sugar

1 c rhubarb cranberry jelly (recipe follows)

1/2 c local honey

1/4 c molasses

2 T fresh lemon juice

2 T Worcestershire

1 T freshly ground black pepper

1 T onion powder

1 T prepared mustard

1 t liquid smoke

1/2 c chipotle in adobo sauce

1 1/4 c fresh chopped cilantro

In a large stockpot, combine all ingredients except cilantro. Bring sauce to a boil, then reduce to a simmer. Simmer BBQ sauce for 45 minutes. Stir frequently.


Remove from heat and add chopped cilantro. Using a stick blender, puree cilantro and chipotle peppers in sauce until smooth.

Cranberry Rhubarb Jelly

Louis Hanson of OMC Smokehouse prepared this jelly using local cranberries and rhubarb.

Yield: 2 cups

1 c cranberries

1 c fresh rhubarb

1 c organic cane sugar

1/2 c organic apple juice


Place all ingredients into a large stockpot and bring to a boil, stirring frequently. Once ingredients are at a boil, reduce to a simmer for 30-45 minutes. Blend finished product with a stick blender and allow to cool.


Bar-B-Que Sauces

Chef Scott Pampuch from Corner Table prepared the dish, using ingredients from The Southeast Minnesota Food Network

Plum and Ginger Sauce
4 Black plums (about 3/4 pound), cut into 1-inch chunks
1T peeled, finely grated fresh gingerroot
1 Garlic clove, chopped
3 T Hoisin sauce
2 T Firmly packed brown sugar
2 T Water
1 T Soy sauce
1 Star anise or 1/4 t anise seeds
1 T Cider vinegar
2 Scallions, chopped


In a covered saucepan, simmer all ingredients except vinegar and scallions, stirring occasionally until plums begin to fall apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes.

Discard star anise or anise seeds and stir in scallions. Makes about 1 cup.

Serve with Grilled Chicken

Spicy Barbeque Sauce 2 T Vegetable oil
1 Medium onion, finely chopped
1/3 c Chopped celery
1 T Minced garlic
1 T Paprika
1/2 t Cayenne pepper
3-5 Large tomatoes, seeded
1/2 c Beer
1/4 c Apple cider vinegar
1 T Worcestershire sauce


Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and celery and sauté until tender, about 5 minutes. Add garlic, paprika, and cayenne and stir 1 minute. Add tomatoes, beer, vinegar, and Worcestershire sauce and reduce heat to medium low. Simmer uncovered until flavors blend and sauce is slightly reduced, stirring occasionally, about 30 minutes. Makes 1 1/2 cups. (This sauce can be prepared one week ahead. Cover and refrigerate.)

Mustard BBQ Sauce
1 T Vegetable oil
2 t Paprika
1/2 t Ground cumin
1/4 t Ground cardamom
1/4 t Ground ginger
1/8 t Cayenne
1/2 c Dijon mustard
2 T Fresh lemon juice
1 Large garlic clove, chopped and mashed with 1/2 teaspoon salt


In a small saucepan, cook oil, paprika, cumin, cardamom, ginger, and cayenne over moderate heat until mixture begins to sizzle. Cook mixture, stirring, 1 minute more. In a bowl, stir together remaining ingredients, salt to taste, and stir in spice mixture until combined. Makes about 1/2 cup.

Black BBQ Sauce
2 C Balsamic vinegar
1/2 C Molasses
1 c Chicken stock
1 t Cumin seeds
1 t Coriander seed
1 t Fennel seed
2 T Olive oil
1 t Dry mustard


Toast all spices and grind in spice grinder. Sauté in oil, then add chicken stock, balsamic vinegar, and molasses. Reduce liquid by about half.

ABC (Awesome Beet & Carrot) Burger

Chef's Dick Trotter and Lisa Scribner from Trotter’s Café prepared the dish, using ingredients from Northwoods Organic Produce


1/2 C sesame seeds
1 C sunflower seeds
2 C carrots, granted
2 C beets, peeled and grated
1/2 C onion, minced
2 ea. eggs, lightly beated
1 C brown rice, cooked
1 C cheddar cheese, grated
1/4 C canola oil
1/2 C parsley, finely chopped
2 T soy sauce
1/2 t garlic, minced
1/4 t cayenne


Toast sesame seeds in a dry skillet until lightly brown and fragrant, approx. 3-5 min. Toast sunflower seeds in the same manner. In a large bowl, combine beets, carrots, and onion. Stir in the remaining ingredients. Roll into 4-oz balls and flatten into patties. Place on parchment paper on cookie sheet and bake for 15-20 min. at 350˚F. Serve on a Trotter's whole wheat toasted roll with tomato and lettuce and serve with a tangy tomato apricot chutney.

Apricot Tomato Chutney

1/4 t fennel seed
1/4 t black mustard seed
1 T vinegar
1 T orange juice
3/4 t fresh ginger, minced
1/4 t chili powder
2 T apricots, small dice
1 1/2 t brown sugar
3 T tomato, diced
dash of salt


Place fennel and mustard seeds in a sauté pan and heat over high heat. When seeds begin to pop, cover pan and remove from heat, and let rest until popping stops. Add vinegar and bring to a boil. Add remaining ingredients and simmer for 5 min. until slightly thickened. Purée in a food processor and serve at room temperature.


Easy Being Green Juice

Nicci Sylvester made this juice using ingredients from Pine Creek Organics.


Yield: about 12 oz


2 c spinach

2 c kale

1/4 c mint

1 1/2-inch chunk ginger (or more, if you love ginger)

2 green apples

1 oz lemon juice


Run all ingredients through a juicer, and enjoy.

Roasted Eggplant Salsa

Chef Nick Schneider from Cafe Brenda prepared the dish, using ingredients from Sandra Jean’s Herbal Specialties


This is a great salsa for chips or use it in a quesadilla. Also it is delicious atop broiled fish, such as marlin, swordfish or mahi mahi.


2 med. eggplants, roasted
1 each red and green bell peppers, roasted
1 lg. tomato, sliced thinly
3 lg. garlic cloves, minced
1/3 C olive oil
2 T cilantro, chopped
1 jalapeño, raw, minced (optional)
juice of one med. lemon and one sm. lime
bunch green onions, sliced
salt to taste


Roast eggplants on top of stove over flame. Slice in half to cool. Scrape seeded middle out and chop. Roast peppers in oven or on top of stove. Covering peppers with a towel will allow further steaming and easier peeling. Peel the peppers: use cool running water if roasted on top of stove, or if oven roasted use simply a wet hand. Dice peppers. In a bowl mix all ingredients together. Add salt and lemon juice if needed.


Pita Chips for Roasted Eggplant Salsa

This is a simple and easy way to turn pita bread into a chip for dipping.

3 whole-wheat pocket-pitas
extra virgin olive oil


Spices of choice, such as:
1 part ground cumin
2 parts coriander
1 part sumac
1/3 part cayenne or to taste
salt or black pepper and cardamom or Zaater, the Israeli/Syrian herb blend, which is dried herbs in this ratio more or less:
1 part thyme dill 1 part
½ part oregano
1 part ground sumac
2 parts dry roasted sesame seeds


Separate the pita into the top and bottom halves. Lay flat on cutting board and use a sharp paring knife or small bread knife to cut into the middle from the edge, and continue cutting around the edge, thus separating the pita into a top and bottom half. Place the thin layers on top of each other and cut into wedges of six or eight. Then arrange on a baking sheet tray, brush with olive oil and season with salt and chosen spices. Bake at 350° until lightly browned and crisp.

Seared Foie Gras with Corn Pudding, Root Beer Grits and Watermelon


For the foie gras:

4-5, 2-ounce pieces of Au Bon Canard Foie Gras
kosher salt, to taste
pepper, to taste


Season liver with kosher salt and pepper. Heat heavy bottomed saute pan until very hot. Place liver in pan and sear for about one minute. Flip and repeat. Remove to paper towel and serve.

For corn pudding:

5 ears corn, shucked and kernels removed
1/2 onion, diced
1 leek, white part only, sliced
sachet with parsley stems, thyme, bay leaf and 2 garlic cloves wrapped in cheesecloth
3 Tbsp butter
heavy cream, to cover
kosher salt, to taste
sugar, to taste


Combine corn kernels, onion, leek and sachet in sauce pan with butter. Cook until translucent, then add heavy cream to cover. Bring to simmer and let cook until vegetables are soft and cream has reduced by about 1/4-1/3. Strain through mesh strainer and reserve cream. Remove sachet and discard. Place all vegetables in blender with enough cream to spin on high setting. Add reserved cream as necessary to make thick corn puree. Add salt and sugar, to taste. Continue spinning until smooth. Reserve for later use.

For root beer grits:

1 pint heavy cream
1 pint root beer
1 cup instant grits
kosher salt, to taste
sugar, to taste
2 cups flour
3 whole eggs
2 cups panko bread crumbs


Bring cream and root beer to a boil. Stir in grits and cook until tender and thick. Season to taste with salt and sugar. Place hot grits in baking or casserole dish to cool in refrigerator. Once grits are cool and firm, roll into bite-size spheres. Place spheres in flour, then egg, then toss in bread crumbs. Refrigerate. To cook, heat oil in skillet or home deep fat fryer, and fry until golden brown.

For watermelon:

1 unseeded watermelon
6 limes, juiced
1/4 cup water
kosher salt and sugar, to taste


Cut watermelon into manageable chunks. Bring lime juice, water, salt, and sugar to a boil. Remove from heat and cool. Once cool, macerate watermelon in lime solution. Refrigerate until ready for use.

For pickled watermelon rind:

5 star anise
1 Tbsp black peppercorn
1 Tbsp fennel seed
1 vanilla bean, split
1 pint apple cider vinegar
1 cup water
1 cup sugar
2 Tbsp kosher salt
2-3 cups watermelon rind, skin removed


Combine all ingredients in sauce pan. Bring to a boil and let roll for 4-5 minutes. Place in container to cool in refrigerator until ready for use.