More popular recipes

This popular recipe from the Gunflint Lodge is one of more than 200 recipes in "A Taste of the Gunflint Trail." The community cookbook also includes stories of businesses and people along the trail. This recipe was created by lodge chef Curtis Ma...

This popular recipe from the Gunflint Lodge is one of more than 200 recipes in "A Taste of the Gunflint Trail." The community cookbook also includes stories of businesses and people along the trail. This recipe was created by lodge chef Curtis Martinson and adapted for home use.

Barbecued Pork Ribs

1 to 3 racks of raw pork ribs (1-3/4 pounds each)

2 teaspoons cayenne pepper

2 tablespoons chili powder


2 tablespoons cumin

2 tablespoons brown sugar

1 tablespoon granulated sugar

1 tablespoon ground oregano

4 tablespoons paprika

2 tablespoons salt

1 tablespoon ground white pepper

3 tablespoons celery salt


3 tablespoons garlic powder

Thoroughly combine all the ingredients except the ribs. Liberally sprinkle the spice mixture on raw racks of ribs. Use your hand to press the spices into the meat. Wrap the meat tightly and refrigerate overnight.

About 4 hours before serving time, place about 40 hardwood charcoal pieces off to one side in a charcoal grill with a tight lid. Ignite them. After the charcoal is going nicely and has a fine layer of gray ash, lay in 2 cups of smoking chips wrapped in foil with holes punched in the top. Place your grill on top. Lay the seasoned ribs on top of the grill opposite the burning charcoal. Close the vents on your grill until they are about half open. During cooking, the temperature inside the grill should range from 350 degrees at the start to 100 degrees at the finish.

Turn the ribs every half hour. Cook the ribs for 2 or 3 hours. When the meat starts to pull away from the bones, the ribs are done on the grill.

In a baking pan large enough to hold all the ribs, place a trivet. Pour 1 to 1 1/2 cups water into the pan. Place the ribs on the trivet. Tightly seal the entire pan. Place in a 250-degree oven for 1 hour. This last step releases the meat from the bones and guarantees tender, tasty ribs. At the end of this baking, serve the ribs hot with a hot barbecue sauce on the side.

Yield: Up to 3 racks of ribs.

Jeff Drake of Two Harbors loves to modify recipes and create his own. His wife, Alexis, loved pumpkin but didn't like cheesecake, so he created a pumpkin cheesecake with a brownie base. It's more like pie than a cheesecake, she says.

Black Bottom Pumpkin Cheesecake



3 ounces semi-sweet baking chocolate

1 stick unsalted butter

3/4 cup all-purpose flour

1/2 teaspoon double-acting baking powder

Pinch salt

2 large eggs

1-1/4 cups sugar

1 teaspoon vanilla extract

In a small, heavy saucepan or double boiler, melt the chocolate and butter over low heat, stirring the mixture until it is smooth; let mixture cool completely.

In a bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time; beat the mixture at high speed for 3 minutes or until thick and pale. Add chocolate mixture and the vanilla, and then add the flour mixture, stirring until the mixture is blended well.

Butter and flour the bottom of a 9-inch springform pan. Pour the batter into the springform pan and smooth the top.


4 8-ounce packages cream cheese, softened and cubed

1 cup light brown sugar

6 eggs

1/2 cup heavy cream

1/2 cup all-purpose flour

Pinch salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon vanilla

15-ounce can pumpkin pie filling

Mix the cream cheese until smooth. Add the brown sugar and blend. Add eggs one at a time to incorporate thoroughly into cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon, ginger, cloves and vanilla and blend until smooth. Add the pumpkin and blend until smooth. Pour into the springform pan on top of the brownie mixture.

Bake at 350 degrees in the middle of the oven for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan to prevent cracking down the center. Completely cool the cake before cutting. Garnish each slice with piped-on whipping cream, a sprinkling of cinnamon and a drizzle of chocolate sauce.

Yield: 8 servings.

Sweet and sour combinations, such as the sugar and vinegar in cucumber salad, are popular in Norway. Arna Rennan of rural Duluth shared this recipe from "Tidens Kokebok" by Lillemor Erken. Rennan was preparing a traditional Norwegian dinner for Duluth's Sons of Norway, where she is president. Rennan uses dill instead of parsley in the marinade. "`It goes so well with fish, and fish is a large part of Norwegian cuisine," she said.

Cucumber Salad

1 cucumber, washed

1-1/2 tablespoons vinegar

1 tablespoon sugar

1/2 tablespoon salt

2 tablespoons oil

1/2 tablespoon freshly chopped dill

Thinly slice the cucumber and place it in a mound in a medium glass bowl. The peel can remain on or be removed, depending on one's tastes, but some color is desirable.

In a small bowl, blend together vinegar, sugar, salt, oil and dill. Test taste and adjust to one's liking. Pour the dressing over the cucumbers and toss lightly. Marinate about 1/2 hour in the refrigerator before serving.

Yield: 4 servings.

With a couple of Twin Ports restaurants offering sushi, it was time to try it in our own kitchens. Sushi chef Erik Reuter of Superior offered these recipes for sushi rice and a classic California roll.

Sushi rice

5 cups rice

5 cups water

1/2 cup rice vinegar dressing

Cook the rice and water in a rice cooker. Once cooked, put the rice in a large bowl and gently mix in 1/2 cup vinegar dressing. Cover bowl with a wet cloth and let the rice cool to room temperature. Use within 6 hours.

Yield: 5 cups rice.

Among Americans, the California roll is the most popular sushi selection. Reuter shared this standard recipe for the roll that is made with cooked crabmeat. The seaweed wrap is on the inside as Americans prefer, not the outside as Japanese prefer. The sliced sections are dipped in Japanese soy sauce with wasabi and eaten in one bite.

California Roll

1/4 to 1/3 cup sushi rice; see recipe above

1/2 tablespoon roasted sesame seeds

4-by-7-inch sheet nori (roasted seaweed)

1 crab leg, cooked and broken in half or 1 stick of imitation crab

3 pieces of thinly sliced cucumber, about 3 inches long

3 pieces of thinly sliced carrots, about 3 inches long

3 pieces of avocado, about 3 inches long

Lay nori sheet, fuzzy side up, on a cutting board or other work surface. Wet hands with water to ensure rice does not stick to your hands.

Cover nori with rice and gently press down and spread so that 1/4 -inch thick layer of rice covers the nori. Sprinkle roasted sesame seeds on the rice. Turn over the nori with the rice.

Place carrots in a row, lengthwise on the nori. Repeat with the cucumbers, avocado and crab pieces.

Wet hands again and lift the side of nori facing you and carefully roll away from you. When the nori touches the other side of the nori, gently press to ensure closure, then continue rolling.

When roll is complete, place a bamboo rolling mat over the roll. Using your thumb and middle finger, shape the roll into a square. Remove mat and cut crosswise into six pieces.

Yield: 1 California roll with six pieces.

As a girl, Janet Schramm of Duluth and her cousins wanted their grandmother's Raisin Pie instead of cake on their birthdays. While she preferred a graham cracker crust as a child, she now uses a regular pie crust, which makes the pie less sweet. Schramm shared her recipe as a Flavorful Memory.

Favorite Raisin Pie

1 cup raisins

1 cup heavy cream

1 rounded tablespoon flour

1 cup sugar

3 large eggs, separated

9-inch baked pie crust or graham cracker crust

1/4 teaspoon cream of tartar

6 tablespoons sugar

In a medium pot over medium heat, stew the raisins in water that just covers the raisins until tender and the water is absorbed, about 10 minutes. Add cream and cook until hot and a skin forms on top. Mix flour and sugar together and add to the raisin mixture. Stir well. Boil about 5 minutes.

Beat the egg yolks (reserve the egg whites for meringue) until lemon-colored and stir into mixture and boil about 1 minute. Pour into a baked pie shell or a graham cracker crust (store-bought is fine). Top with meringue. (Note: for a pudding, use custard cups, eliminating the pie shell).

For meringue

Beat 3 egg whites with 1/4 teaspoon cream of tartar until foamy. Add 6 tablespoons sugar, adding 1 tablespoon at a time. Continue beating until stiff and glossy. Spoon on hot filling and bake at 400 degrees until a delicate brown, about 6 minutes.

Yield: 8 servings

Dietitian Paula Tsufis of Duluth tweaked a recipe for Rainbow Pasta Salad from an American Dietetic Association cookbook to make it her own. The salad is a flavorful, kid-friendly meal packed with vitamins and minerals, she says.

Rainbow Pasta Salad

8 ounces uncooked penne or other whole-wheat pasta

6-ounce package frozen broccoli florets (or other brightly colored vegetable), thawed

16-ounce can garbanzo beans (or other type), drained and rinsed

1/4 cup grated Parmesan cheese

Low-fat Italian salad dressing

Cook pasta in boiling salted water according to package directions. Add broccoli florets to the pot for the last 5 minutes of cooking. Toss with beans, Parmesan cheese and low-fat Italian salad dressing.

Yield: 8 servings.

Southwest version: Use kidney or black beans and thawed frozen corn; omit Parmesan cheese.

In honor of Duluth's Harvest Festival, Joel Rosen of Mahtowa put together a dinner using locally grown ingredients. Among the recipes he shared was one for grilled lamb kebabs. The trick in making kebabs is making sure all the pieces are a uniform size and shape so they cook at a uniform rate, Rosen says.

Grilled Kebabs

1 pound boneless lamb

Juice of 2 small lemons

2 to 4 tablespoons extra virgin olive oil

2 sprigs fresh rosemary

1 sprig fresh thyme

Salt, pepper to taste

1 small eggplant

1 red bell pepper

1 green bell pepper

1 small patty pan squash

1 medium red onion

Cut lamb into bite-size pieces and put in a bowl. Over the lamb, pour lemon juice, oil, herbs, salt and pepper to taste and allow to marinate at least 1 hour (all day is fine) in the refrigerator.

Cut vegetables into slightly larger than bite-size pieces. They should be larger than lamb pieces so they finish grilling at the same time. They also should be as round or square as possible for even cooking on skewers.

Alternating ingredients, thread meat and vegetables on skewers and grill over hot coals, turning a couple of times until meat reaches desired doneness, about 10 to 20 minutes, depending on distance from and heat of the coals.

Yield: 4 kebabs.

Andria Simons of Fort Collins, Colo., won first prize in the Home Baked Apple Dessert category at the Bayfield Apple Festival's contest.

Bayfield Apple Pecan Tart

Shortbread Crust

1 cup unsalted butter, softened

1 cup powdered sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups flour

1 tablespoon cinnamon

2 tablespoons minced pecans

Preheat oven to 375 degrees.

Cream butter, powdered sugar, vanilla extract and salt. Cut in flour, cinnamon and pecans, gradually. Pat into 10-inch tart pan, forming bottom crust. Bake for 5 to 10 minutes. Allow to cool to room temperature.


2 Hume apples, finely chopped

1/4 cup chopped pecans

1/4 cup brown sugar

2 tablespoons flour

2/3 cup Bayfield Apple Co. apple jam

4 Cortland apples, sliced

1 tablespoon butter

1/4 cup Bayfield Apple Co. apple jelly, melted

Combine Hume apples, pecans, brown sugar and flour. Spoon apple mixture on top of baked crust. Spoon jam onto filling and spread evenly. Layer sliced Cortland apples on top in pinwheel fashion. Top with slices of butter. Brush with apple jelly for a shiny finish. Bake for 40 minutes.

Yield: 8 to 10 servings.

David Rogotzke spends his summers as a commercial fisherman in Alaska and has a sugarbush near his rural Duluth home. He combines salmon and maple syrup when company comes for dinner.

Rogotzke's Maple Syrup Salmon Sauce

1-1/2 to 2-pound salmon filet, cut into about 7 portions

1/4 cup maple syrup

1/4 cup olive oil

1/8 cup soy sauce

2 garlic cloves, minced

Salt to taste

Combine syrup, olive oil, soy sauce and minced garlic in a medium saucepan and bring to a boil for 2 to 3 minutes. Set aside.

With salmon portions placed meat side up, rub on a little olive oil (to keep them from sticking to the grill) and lightly salt to taste. On a hot to medium-hot grill, place salmon, meat side down and sear for 2 to 3 minutes. Flip with a spatula to skin side and grill for 6 to 7 minutes more, until the salmon flakes lightly. When removing fish from grill, slide spatula between skin and meat, leaving the skin behind.

Serve salmon topped with sauce.

Yield: 7 servings.

Connie Delgado, the chef at the Dwelling in the Woods near McGrath, offers healthy comfort food to those who visit the hermitage. Her vegetarian chili has proved popular. A bit of peanut butter and chocolate add richness and a subtle flavor.

Vegetarian Chili

3 tablespoons vegetable oil, divided

1 1/2 to 2 cups onion, chopped

3 cloves garlic, minced

4 ounces fresh mushrooms, sliced

1 large green pepper, chopped

3 stalks celery, sliced

1/2 cup carrots, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon basil, crushed

1 teaspoon oregano

1/2 teaspoon marjoram, crushed

1/2 teaspoon black pepper

15-ounce can tomato sauce

14-ounce can plum tomatoes, in juice

1/3 cup extra-spicy ketchup

1/4 teaspoon Worcestershire sauce

3/4 cup medium-grain bulgur wheat

6-ounce can vegetable juice

15-ounce can black beans, drained

19-ounce can cannelloni beans, drained

15-ounce can pinto beans, drained

15-ounce can ripe olives, drained and sliced

In a large kettle, heat 2 tablespoons oil. Add onion and garlic. Cook 5 minutes until onion is tender. Add mushrooms, green pepper, celery, carrots, chili powder, cumin, basil, oregano, marjoram and pepper. Saute 8 minutes or until vegetables are tender. Add tomato sauce, tomatoes with juice, ketchup and Worcestershire sauce. Cover and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon of oil in skillet. Add bulgur wheat; cook for 10 minutes. Add vegetable juice; cover and simmer 10 to 15 minutes. Stir wheat and beans into kettle. Simmer, uncovered, 30 minutes. Stir in olives.

For added richness, add 2 tablespoons peanut butter and 2 tablespoon chocolate (chocolate chips, cooking chocolate, chocolate kisses or Reese's peanut butter cups) during last 30 minutes of simmering. Serve with sour cream, grated cheese or sliced green onions for toppings.

Yield: 2-1/2 quarts.

Kay Colby of Silver Bay was one of the regional cooks featured on WDSE-Channel 8's "O is for One Dish Meals." Colby found this recipe in a cookbook she bought in Hungary, ``Eva's Hungarian Kitchen'' by Eva M. Kende. Colby uses an inexpensive cut of meat, such as a round steak. Serve in bowls with crusty bread and a salad, she suggests. The soup can be made ahead and re-heated or frozen for later use.

Hungarian Goulash

1 large onion, thinly sliced

2 tablespoons cooking oil

1- 1/2 green or yellow peppers, diced

2 teaspoons paprika

1 pound boneless meat, cubed small (beef, chicken, pork, lamb or venison)

1/2 teaspoon salt

1/8 teaspoon cayenne or chili pepper

3 medium potatoes, cubed

4 cups chicken or beef broth

1/2 teaspoon salt

1 teaspoon caraway seed

Saute the onion in oil, then add peppers and saute them. Remove from heat and add the paprika; mix well. Add the meat, 1/2 teaspoon salt and cayenne or chili pepper. Coat the meat thoroughly with the onion/pepper/paprika mixture. Simmer in a covered pot until meat is tender. (Slow cooking creates the goulash's broth; covering it creates an intense flavor.) If the goulash gets too sticky, add a little of the chicken or beef broth.

In another pot, cook potatoes until tender in the chicken or beef broth with 1/2 teaspoon salt and caraway seed.

Scoop out the cooked potatoes and add to the goulash.

In that same broth, cook the dumplings (directions below). Add dumplings to the goulash and cook another 10 minutes. Serve in bowls; top with a garnish of shredded carrots and parsley.

Yield: 4-6 servings.


1/2 cup flour

1/2 teaspoon salt

1 egg

Place the flour on a small board; make a well in the flour and add the salt and egg. Mix by taking up the flour bit by bit; knead well. Dough should be very stiff. Stretch by hand, making it plate-size. With fingers floured or oiled, pinch off bean-size bits and drop into the broth to cook. When dumplings rise to the surface, they're done.

Ann Hockman of Superior created this recipe for her boss, Curt Teberg, who longingly recalled the spaghetti his late mother served on Christmas Eve. Hockman started with a sketchy recipe from Teberg's mother and tracked down additional information from Lois Tetrault, one of his childhood neighbors. Through trial and error, Hockman has refined the recipe to tasty results.

Betty Teberg's Spaghetti Sauce

1 to 2 pounds beef short ribs with bones (Tetrault adds a neck bone when she can find one)

14-ounce can beef broth

46-ounce can tomato juice

2 teaspoons dried sweet basil

1 to 2 teaspoons garlic powder or 2 fresh garlic cloves, finely chopped

1-1/2 teaspoons crushed red pepper flakes

1 large bay leaf

Bring ingredients to boil in a large saucepan (about 6 quarts). Reduce heat, cover and simmer until ribs are tender (3 to 4 hours until the meat starts to fall off the bones). Remove meat from bones, cut up and return to sauce. Let the sauce cool slightly. Transfer the sauce to a large glass container, cover it and refrigerate overnight so the fat congeals at the top.

The next day, discard the fat and proceed with the following ingredients:

2 pounds hamburger (Hockman uses 1 pound lean ground beef and 1 pound bulk Italian sausage)

1 large onion, chopped

2 green peppers, chopped

4 stalks celery, chopped

2 15-ounce cans tomato sauce

2 12-ounce cans Contadina tomato paste

7- to 8-ounce can sliced mushrooms (optional)

7- to 8-ounce can button mushrooms (optional)

Salt and pepper to taste

Combine vegetables and raw meat in a large frying pan and brown together. (For a healthier version, cook the vegetables separately in a little olive oil.) When cooked, drain fat and combine with the sauce made earlier in the large saucepan. Add 2 cans of tomato sauce. (Seasonings can be adjusted depending on the sausage used.) Bring spaghetti sauce to a slow boil, reduce heat, cover and simmer for about 2 hours. Add tomato paste and mushrooms (optional). Salt and pepper to taste and simmer for about 30 minutes to heat through.

Yield: About 4 quarts; freezes well.

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