Chefs Marshall Paulsen & Tracy Singleton from Birchwood Cafe prepared the dish, using ingredients from Dragsmith Farm

For the crust:
1 1/3 C Swany Organic Flour
1 t kosher salt
1/3 lb Hope Creamery butter
1/3 C water

Mix until the butter pieces are small (pea-size) and add the cold water to bring the dough together. Roll out the dough into a 12 in. circular shape. Coat a 10 in. pie tin with cooking spray and place the dough inside. You may substitute with a pre-made sugarless pie crust available at your local co-op.

For the filling:
Mix: 10 free-range eggs
1 1/4 C half & half
1 t kosher salt
1 t black pepper


Mix:

1 C Bullfrog Fish Farm Smoked Trout, small dice
1 C heirloom tomatoes, deseeded & small dice
1/2 C white onion, small dice & lightly sautéed
1/2 C Hidden Springs Driftless Chevre
1/2 C fresh basil, chopped


Whisk both mixes together in a metal mixing bowl. Pour the mixture into crust mix and bake at 350° for about 1 hr. Be sure to rotate and check periodically as cooking times may vary depending on the oven. Allow to rest when finished for about 15 min. and slice into 6 pieces.

Jim Golden used pork from Prairie Pride Farm of Minnesota for this sandwich

Yield: 1 sandwich

5 slices Prairie Pride bacon
2 nice crisp center tears of locally grown, farmers market lettuce
2 slices juicy market tomatoes: Golden’s recommends: Beefsteak, Brandywine, or Hothouse
1 organic, free-range egg
2 slices 12 Grain or Sourdough bread from St. Agnes Baking Co. in St. Paul
2 T mayonnaise
1 T salted butter
salt and pepper, to taste

Preheat oven to 400 degrees F. For crispy bacon, place bacon on wire cooling rack set on cookie sheet. Place in oven, and cook for 10 minutes or until crisp. For tender, juicy bacon, place bacon on foil-lined cookie sheet (make sure foil is folded up at sides to keep drippings locked in); bake approximately 10 minutes, depending on the thickness of the bacon and your preferred doneness.

Fry egg sunny side up over low heat to allow assembly time.

For assembly:
Toast bread, then butter one side of each slice (alternatively, you can butter bread first, then grill). Spread mayonnaise on non-buttered side of bread.

Place one slice of bread butter side down, then layer in this order: lettuce, bacon, tomato slices (sprinkled with salt and pepper, to taste), then sunny side egg. Place egg GENTLY on top so as not to break the yok – this is the most delicious bite! Top everything with your second slice of bread, and enjoy.

Golden’s pairing recommendation:
Our house specialty Minnesota Bloody Mary Mix is made from 13 secret ingredients and served with pickle, salami, cheese, olive, and pepperocini garnishes and backed up with Minnesota’s finest Grain Belt Premium beer chaser.

Chef J.D. Fratzke from The Strip Club prepared the dish, using ingredients from Pastures A’ Plenty

juice and zest of one lime
1 T sambal oelek
2 t garlic, minced
1 T Minnesota honey
1 C mayonnaise
1 lb Minnesota pastured boneless pork loin, trimmed and sliced into 4 oz chops
sea salt and fresh cracked black pepper
4 Texas toast slices of sourdough Vienna loaf
8 thick slices pancetta
8 thick slices hothouse tomato
2 oz red onion, thinly sliced
4 oz St. Paul Farmer’s market salad greens, rinsed
1/4 C fresh basil, chopped
Sicilian extra virgin olive oil

Fire up your grill. I prefer oak for pork loin. Chop lime zest and place in mixing bowl with half the lime juice, sambal, garlic, honey, and mayonnaise. Mix well and chill. Using a meat mallet or a canned good wrapped in plastic, place pork loin on your cutting board, and pound out to about 1/2-in. thick cutlet. Season both sides with sea salt and pepper. Grill one side of each sourdough slice. Place each slice in the middle of a plate and brush with a bit of the chile and lime mayo. Grill both sides of the pork over indirect heat until about medium rare. Stack on cutting board and allow to rest. Grill pancetta until marked well and just done. Lay out tomatoes and place a few slices of onion atop each one. Season with a bit of salt and pepper and drizzle with olive oil. In a clean mixing bowl, place salad greens. Drizzle with olive oil and remainder of the lime juice. Take half the mixed greens and place them atop each slice of sourdough. Top greens with grilled pork and generously brush with chile and lime mayo. Finish each pork loin with two slices of tomato and onion, chopped basil, the remainder of the salad greens, and two slices of grilled pancetta. Serve with cold pilsner, Spanish white wine or Alsatian Riesling. Raise your beverage to those around you to celebrate a sunny afternoon in the Land of 10,000 Lakes and One Mighty River. Can I get an “Amen”?

Chef Jeff Klemetsrud from Savories Bistro prepared the dish, using ingredients from Rising Sun Farm

Apple Compote
4 large apples, diced
1/2 C onion, diced
1 C brown sugar
1/2 C maple syrup
1/2 C cider vinegar
1/2 C craisins
1/4 C currants

Sauté apples in butter or oil until beginning to brown. Remove from pan. Sauté onions until translucent – add brown sugar, syrup & vinegar stirring to dissolve sugar. Return apples to pan and add dried fruits. Simmer until syrup thickens slightly. Cool.

Pepito-crusted Pork Scallopini
2 pork tenderloins cut into 3 oz. slices & lightly flattened 
flour seasoned with salt, pepper & dry thyme
egg wash (2 eggs beaten + 1/4 C water) 
1 C bread crumbs or panko crumbs 
1 T minced fresh thyme
2 T minced fresh chives 
2 C toasted pepito (pumpkin seeds) 
salt & pepper

While apple compote is cooling, dredge the pork cutlets in flour, then egg wash, then crumbs, thyme, and chives. Sauté in olive oil until crispy and browned on both sides. Keep warm in 300° oven while you make the polenta. (See Minnesota Cooks Website for Recipe)

Creamy Pumpkin Polenta
1 C milk 
2 C stock (chicken or vegetable)
1 C polenta cornmeal
2 C roasted pumpkin cubes
1 C toasted pepito seeds
1/2 C grated grana padano cheese
3 T whole butter
salt & pepper to taste

Bring liquid to boil – add cornmeal in steady stream stirring to blend well. Cook until creamy, fold in roasted pumpkin squash, pepitos & cheese, mix in butter season with salt and pepper to taste.

8 slices brioche bread
8 slices Shepherd’s Hope cheese
12 slices prosciutto
4 Tbsp butter, room temperature
2 cups Mornay sauce, heated
Finely sliced chives, for garnish

Preheat oven to 350 degrees. Heat 2 large skillets over medium low heat. Spread butter evenly over brioche slices. Place four slices of bread buttered side down on a clean work surface. Place one slice of cheese on each slice of bread, followed by three slices each of prosciutto. Top each sandwich with the remaining cheese, and finish with the last four pieces of bread, buttered side up. Using a large spatula, transfer the sandwiches to the preheated skillets. Fry until golden brown, 3-4 minutes, then flip the sandwiches over. Transfer the skillets to the oven for 5-6 minutes, or until the bottoms are golden and the cheese is melted.

For Mornay sauce:

4 Tbsp butter
1/2 yellow onion, diced
4 Tbsp flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 bay leaves
1/4 tsp black peppercorns
2 Tbsp Dijon mustard
1 cup Shepherd’s Way Friesago cheese
grated nutmeg, to taste
salt and white pepper, to taste

Melt butter in saucepot over medium heat. Add onions and saute until translucent. Whisk in the flour and cook for 3-4 minutes, stirrin goccasionally. Turn the heat up to high and whisk in 1/3 of the milk and cream. When the sauce comes to a boil, add another third and repeat until all the milk is incorporated. Add the bay leaves, peppercorns and mustard. Reduce heat to low and simmer for 30-45 minutes. Strain the sauce through a fine mesh sieve and add the cheese, whisking until melted. Add the salt, pepper and nutmeg.

To serve:

Cut each sandwich on the diagonal and put on plates. Ladle 1/2 cup of the hot Mornay sauce on each sandwich. Garnish with chives.

Yields: 4 servings

Chef Nathalie Johnson from Signature Café prepared the dish, using ingredients from Pepin Heights Orchard

Apple Chicken Mixture
12 oven broiled 6-8 ounce lobe fresh or thawed chicken breasts
3 C olive oil
2 C Pepin Heights apple cider
1 C red wine vinegar
fresh garlic
1 t kosher salt
1 T corn starch
6-8 fresh thyme sprigs

Combine olive oil, apple cider, red wine vinegar, garlic, and salt in a mixing bowl, stir. Place chicken in a deep metal sheet pan. Pour olive oil mixture over chicken. Remove thyme from sprigs and sprinkle over chicken. Place in preheated 350° oven and broil for 35 min. turning once. Remove from oven and let cool at room temperature for 30 min. Remove chicken from pan and place in a deep serving bowl. Pour olive oil mixture in a mixing bowl and add one T of cornstarch. Stir vigorously until corn starch is dissolved. Pour olive oil mixture over chicken and serve.

Grandma Johnson’s Fresh Vegetable Slaw Dressing
1 1/4 C olive oil
1 C Pepin Heights apple cider
1/4 C apple cider vinegar
2 t celery seed
1 T salt
1/2 t pepper
2-4 T sugar to taste, may substitute honey

Fresh Vegetable Slaw (A combination of 12 C of the following – except onion and herbs. Add these items sparingly to taste)

Peppers

Yellow Squash

Zucchini

Parsley

Chives

Red Onion

Add cider and cider vinegar to olive oil, whisk well. Add sugar, salt, and pepper, celery salt. Refrigerate at least 2 hrs. Pour over slaw mixture to coat, use less to start. Toss well and re-season to taste.

Chef’s Ben Pichler and Jim McIntosh from Grand Cafe prepared the dish, using ingredients from Wild Acres

For the rub, combine:
2 T Kosher salt
2 T  cracked black pepper
1 T brown sugar
1 T paprika
1 T chili powder
1/2 t cayenne pepper
1 t garlic powder
1 t dried oregano
1 t dried thyme
 
For the chicken:
1 Wild Acres chicken, quartered
1  shallot, minced
8 oz  mushrooms, sliced
4 oz  white wine
16 oz chicken stock, reduced to 8 oz
2  medium or 1 large heirloom tomato, diced
1 T fresh parsley
salt and pepper to taste
1 T canola oil 


Prepare grill or smoker for indirect smoking. Season chicken quarters heavily with rub.  Smoke chicken quarters for 20 minutes. Heat oil in a large sauté pan and brown the chicken quarters on all sides. Remove from pan and reserve. Add shallots and mushrooms to the pan and sauté without browning. Add white wine and reduce by ¾ over high heat. Add the reduced chicken stock, bring to a boil, and then reduce to a simmer. Season with salt and pepper. Place chicken quarters in sauce and cook slowly until done, about 20 minutes. When chicken is done, remove from pan and reduce sauce to desired consistency over high heat. Add the chopped parsley and diced tomatoes and season if necessary. Place chicken back in pan.
 

For the Succotash:
3 ears fresh sweet corn
2 small zucchini, diced
2 summer squash, diced
3 garlic cloves, minced
2 poblano peppers
2 red peppers
8 oz green beans cut into 1 inch pieces
2 T white wine
2 T canola oil
1 T butter
salt and pepper
 

Grill the corn and remove kernels from cobs. Also, char the poblano and red peppers.  When skin is completely black, place in a bowl and cover with plastic for 20 minutes.  After 20 minutes, peel, remove seeds and dice the peppers. Heat oil in a large sauté pan; add the squash and zucchini and sauté for about 3 minutes. Add garlic and sauté until its aroma is apparent. Deglaze pan with white wine and add roasted diced peppers, green beans, and corn and cook for another 3 minutes, or until all ingredients are hot. Toss with butter and season with salt and pepper to taste.
 

To Serve:
On a large platter, serve chicken atop a generous bed of succotash. Cover with sauce.

Chef Craig Johnson from Prairie Dogs Hot Dogs & Handcrafted Sausages prepared the dish, using ingredients from StoneBridge Beef

Yield: about 20 5-inch long sausages 

For brine:
1 gal water 
1 1/2 c kosher salt
1/2 c granulated sugar
1 T + 1 t sodium nitrite (also called pink curing salt)
1/4 c garlic cloves, smashed
1/4 c pickling spice
1 large carrot, large dice
1 large yellow onion, large dice
2 ribs celery, large dice

In a stockpot combine all brine ingredients; bring to a boil, then chill immediately. 

For sausage: 
5 lb beef brisket, cut into 2″ x 2″ strips (strips should be wide enough to pass through a meat grinder)
1 c fine-grained powdered milk
1 c ice cold water
10 ft hog casings** 

Combine brisket with brine. Brine for 3 days. After 3 days, place grinding parts and bowl into freezer for 30 minutes. Once chilled, pull meat out of freezer and grind on high speed. 

Mix powdered milk and chilled water together; pour into bowl over ground brisket. Mix with a paddle for about 1 minute. Place in refrigerator until casings are ready to be stuffed. 

Stuff meat into casings and link sausages to desired length. Let dry at room temperature for 30 minutes, or leave in cooler overnight for casings to dry out. Cook in 180 degree water until internal temperature reaches 153 degrees F. If not consuming right away, immediatelyl shock in ice water, then let air dry again for 1 hour at room temperature. Store sausages in a plastic bag; place in cooler until ready to be cooked again. 

To serve:
Jarlsberg cheese
Russian dressing
sauerkraut
pumpernickel sausage buns

Top sausages with melted cheese, dressing, and sauerkraut, and serve in pumpernickel buns.

*Sodium nitrite can be easily ordered online
**Hog casings can be purchased at butcher shops 

Tamara Brown of Sassy Spoon prepared this dish using spaghetti squash from Abraham’s Table Farm

Yield: 4 servings

For spaghetti squash:

1 large or 2 smaller spaghetti squash
olive oil
sea salt

For beef Bolognese: 

1/4 c olive oil
1 onion, diced
1 carrot, diced
8 oz mushrooms, cleaned and sliced
1 lb ground beef
2 t salt
1 t pepper
1 1/2 T minced garlic
1 t dried oregano
1 t dried basil
1 c red wine
1 28-oz can tomato puree
1 T honey
Parmesan, to taste

Preheat oven to 400 degrees F.

Cut tip and tail off spaghetti squash, then cut in half. Scoop out seeds using a sturdy metal spoon. Rub halves with olive oil and sprinkle with sea salt. Place on baking pan, cut sides down. Bake approximately 45 minutes, or until spaghetti squash is soft. (Squash is done when one can easily poke a knife through the skin and into the flesh.)

While spaghetti squash is baking, prepare beef Bolognese sauce. Saute onion and carrot in olive oil for a few minutes, then add mushrooms. Once softened, add ground beef and cook until no longer pink. Add salt, pepper, garlic, oregano, and basil; stir to combine. Add wine and cook down until almost dry. Add in tomato puree and cook, covered, on low heat for 15 minutes. Add honey and stir to combine.

To serve:

When spaghetti squash is done, use a fork to gently scrape the flesh out, making your ‘noodles.’ Serve beef Bolgonese sauce over spaghetti squash noodles, and top with Parmesan, to taste.