CABIN CHEF // RUSTIC RECIPES

from LAKE LIFE WKND MAGAZINE ISSUE #14

FIND YOUR LAKE PACE

GRILLIN’ SEASON

There is nothing better than sitting outside by the lake on a beautiful summer’s day, with the smell of food cooking on the grill and good friends and family near. Many people are hesitant to put fresh caught fish on the grill due to its small flakes. Our technique here keeps the grilled fish all together and meld flavors.

MIXED VEGETABLES

INGREDIENTS 6-8 red potatoes 1 head of broccoli ½ red onion 10 cherry tomatoes 4 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon Italian seasoning 1/2 cup shredded cheese of your choice salt and pepper to taste aluminum foil PREPARE 1. Dice potatoes and broccoli 2. Cut red onion into 1 inch pieces 3. Cut cherry tomatoes in half 4. Combine olive oil, seasoning, and garlic and set aside 5. Create 5 foil packets using your fist and fill each with equal portions of each vegetable 6. Drizzle equal amounts of the olive oil mixture over vegetables in each packet 7. Seal top of foil pouch and place on medium heat grill for 10-15 minutes 8. Remove from grill and top with fresh cracked pepper, sea salt and cheese

GARLIC & HERB FISH

INGREDIENTS 10-16 fish fillets of your choice fish– we used fresh Walleye and Crappie from our local lakes! 8 ounces of cherry tomatoes 2-3 tablespoons olive oil 1 tablespoon white wine vinegar (optional) 2 cloves garlic, minced salt and pepper aluminum foil

PREPARE 1. Combine olive oil, white wine vinegar, and garlic and set aside 2. Slice cherry tomatoes in half and set aside 3. Prepare 5-8 pieces of foil, fold each piece of foil in half 4. On right half of foil, place 2 fillets of fish. Continue for all pieces of foil. 5. Spread olive oil mixture over each fish fillet 6. Top fish with 2-3 tomatoes 7. Crack fresh pepper and sea salt over each fillet 8. Seal foil packets air tight and place on grill for 10 minutes. You will see juice from the fish boiling through the creases when done 9. Remove fish from foil and serve with fresh basil *optional to drizzle a balsamic vinaigrette over fish

STRAWBERRY RHUBARB LEMON-LIMEADE

INGREDIENTS 3 cups water, divided 1 ½ - 2 cups rhubarb, chopped 1/12 cups strawberries, halved, tops removed 1 ½ cups sugar 1 cup freshly squeezed lemon juice (5-6 lemons) Juice of two limes, squeezed

PREPARE 1. In a medium pot add 2 cups water, rhubarb, strawberries and sugar. Heat over medium high heat, stirring often until the mixture starts to boil. Boil for 8 minutes. Remove from the heat and roughly crush the berries and rhubarb with a potato masher or the back of a wooden spoon. 2. Let the mixture sit for 10-15 minutes. 3. Strain the mixture through a fine mesh strainer. Use the back of a spoon to firmly press the solids against the strainer to get as much liquid out of them as you can, then refrigerate the liquid until cool. (Don’t discard the solids! Spread on toast for breakfast or puree smooth to use for other recipes!) 4. When you are ready to serve add the cold strawberry rhubarb liquid and cold lemon-lime juice to a large pitcher and stir together. Add some ice and 1 cup water and stir again. Serve. 5. Garnish with lemon & lime slices and/or sliced strawberries if you’d like. Enjoy! (Notes: Add ½ cup more sugar during boiling process for sweeter lemonade or omit 1 lime to reduce tartness.)