Guest guest Posted June 25, 1999 Report Share Posted June 25, 1999 Hey Brenda--here are some restaurant recipes that were in the newspaper recently. Gunflint Tavern On The Lake Ancho Sauce Gunflint Tavern Pico De Gallo Lost Lake Roasted Eggplant Cheesecake Naniboujou Lodge Orange Rum Syrup * Exported from MasterCook * Gunflint Tavern On The Lake Ancho Sauce Recipe By : Star Tribune, 6/17/99 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dried ancho chiles 1/2 cup chopped onions 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon ground coriander 2 cloves garlic -- minced 1 teaspoon sugar 1 teaspoon salt 1 cup mayonnaise or salad dressing 1 cup heavy cream Blue corn chips Gunflint Tavern Pico De Gallo (see separate recipe) Makes 2 c. Note: The dried chiles are usually found around the produce counter at the supermarket. From the Gunflint Tavern in Grand Marais. Serve blue chips drizzled with this sauce, with its fresh salsa on the side. Soak anchos in water for 10 minutes. Drain and remove seeds; coarsely chop chiles. Saute onions in oil until soft. Add anchos, cumin, coriander, garlic, sugar and salt. Saute 5 minutes on high stirring vigorously. Remove from heat and puree. This will make about 1/2 cup paste. Combine mayonnaise and heavy cream and mix until smooth. Add 1 to 2 teaspoons chile paste to mayonnaise mixture, or more to taste. Drizzle on chips and serve on the side. Remaining paste may be stored in freezer. Nutrition information per 2 tbsp. serving: Calories 130, Carbohydrates 4 g, Protein 1 g, Fat 12 g, including sat. fat 4 g, Cholesterol 23 mg, Sodium 240 mg, Calcium 17 mg, Dietary fiber 0 g. Diabetic exchanges per serving: 1 vegetable exch., and 21/2 fat exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gunflint Tavern Pico De Gallo Recipe By : Star Tribune, 6/17/99 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Roma tomatoes -- coarsely chopped 1/2 medium red onion -- coarsely chopped 2 tablespoons chopped cilantro -- chopped 1 serrano peppers -- up to 2 1/2 Anaheim pepper -- seeded and chopped 1/2 jalapeño pepper -- seeded and chopped 1/2 habanero pepper -- optional 1 1/2 teaspoons rice wine vinegar Juice from 1/2 lime Serves 21/2 c. Note: Be sure to wear rubber gloves when handling the peppers, or the oils may bother your skin. You can vary the " heat " of the salsa by the amounts of chile peppers you use. Combine tomatoes, onions, cilantro, peppers, rice wine vinegar and lime juice. Nutrition information per 2 tbsp. serving: Calories 7, Carbohydrates 2 g, Protein 0 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Calcium 2 mg, Dietary fiber 0 g, Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lost Lake Roasted Eggplant Cheesecake Recipe By : Star Tribune, 6/17/99 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 8 garlic cloves 1/2 cup pine nuts 2 Roma tomatoes -- seeded and chopped 2 teaspoons oil 24 ounces packaged cream cheese 3 eggs 1 teaspoon dried thyme 1/4 teaspoon salt 1 cup bread crumbs 2 tablespoons soft butter 1/4 teaspoon pepper Serves 8 or more. From Lost Lake Lodge in Nisswa. At the restaurant, the cheesecake is served as a vegetarian entree. It would also be good as a spread for crackers. Preheat oven to 350 degrees. Cut the eggplant in half and rub with oil. Place the eggplant and 8 garlic cloves in a pan and bake until soft, about 25 minutes. Meanwhile, for the crust, toast the pine nuts in a dry pan over low heat until lightly brown and fragrant; set aside. Meanwhile, lightly saute the tomatoes in oil; set aside. Reduce oven to 300 degrees. Using a large spoon, scoop out the pulp of the eggplant along with about a quarter of the skin and place in a food processor. Squeeze out the roasted garlic into the eggplant mixture; puree. (To use a blender instead, coarsely chop the eggplant skin before adding it to the machine.) In a mixing bowl, cream the cheese until very smooth. Add the eggs, one at a time. Add the pureed eggplant mixture, thyme, tomatoes, salt and pepper; mix until well blended. For the crust, in the food processor chop the the pine nuts finely with the bread crumbs, 1 clove minced garlic and soft butter. (Or chop the pine nuts in a blender; mix the chopped nuts with the bread crumbs, 1 clove minced garlic and soft butter by hand.) Press nut mixture into the bottom of a 9-inch springform pan and pour filling over it. Wrap bottom of pan in aluminum foil (to prevent water from seeping in). Place the springform pan in a larger pan with water about 1 inch up the sides. (This creates a water bath.) Bake for about 11/2 hours or until set. Serve hot. Nutrition information per 1/8 serving: Calories 500, Carbohydrates 20 g, Protein 12 g, Fat 43 g, including sat. fat 22 g, Cholesterol 180 mg, Sodium 510 mg, Calcium 120 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch., 1-high fat meat exch., and 7 fat exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Naniboujou Lodge Orange Rum Syrup Recipe By : Star Tribune, 6/17/99 Serving Size : 1 Preparation Time :0:00 Categories : Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 1/2 cups orange juice Zest from 2 oranges 1/4 cup dark rum Makes 2 1/2 c. From Naniboujou Lodge in Grand Marais. This syrup is served with cinnamon French toast to which a little orange zest has been added to the egg mixture. More recipes from the lodge will be available in July when its cookbook, " Dining in the Spirit of Naniboujou, " is available. To order a copy, call the lodge at 1-218-387-2688. In a medium saucepan, combine the sugar, orange juice and zest. Over low heat stir until the sugar is dissolved. Bring to a low boil. Remove from heat. Add the rum, stir, and serve. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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