Looking back at February like it was a lifetime ago. Since then so much has happened in the best of ways of course. I’ve been working with a local winery for the past year. I’m very excited to be training a team this season. A lot of work went into building a system that could handle the amount of guests the summer brings. To take a step back and look at the results is rewarding. There’s always more to do and improve on, however, it’s best to take a moment to savor the work that has been accomplished.
After multiple rounds of testing and editing the recipes, it is finally time to place the first official order! I wanted to start small, so I've decided to release three flavors to kick it off.
Original Blend: A seasonal salt with pop.
This blend came to be when we added french fries to the small plates menu. I needed something familiar and different at the same time. Keep it simple, salt, pepper, paprika, garlic and a hit sour salt. It paired well most of the dipping sauces on deck so it took on a role. Later however, I decided to roast off some chicken drummies and test out this somewhat farfetched combination. The reaction to results were undeniable. I needed others to try it. The idea came from an old crouton recipe that used lemon juice as a kicker, quite amazing as the acid balances out the fat and allows a juicy bite all the while chewing. I'm very happy with this one.
Bay Bay: Blackening blend on the fly
This blend was created with whatever we had on hand to make a blackening seasoning. The blackening blend I had ordered previously was stuffed with whole fennel seeds. It didn't make sense. After reviewing ingredient options available, a new recipe was created to reflect a warm savory blend with herbal aromatics, a sting of heat and dash of sweetness to caramelized on a hot cast iron. This blend debuted on a request for coconut shrimp. It is a truly amazing blend that pairs perfect with seafood. I recommend this blend on chicken, a good sear on cast iron, allow the sugars to caramelize to a dark color for a robust blackened flavor.
Hunter's Blend: An herbal delight
This blend was created for game meats, steaks and foraged items we see in the woods all around Michigan. Venison is built into the culture with favorites like classic jerky, summer sausage and country fried back straps. I wanted an herbal blend that could help balance the "game" flavor. I've enjoyed cooking venison like carnitas and finishing them with this blend. The flavors of thyme, oregano and marjoram with a fresh burst of rosemary, backed with fennel and black pepper. Perfect for breads like focaccia, ciabatta and baguettes, as well as, marinades for pork, lamb and small foul game.
Thank you all for reading along! Updates soon to come on where Two Loons can be located near you!