Twenty days ago, My brother, his wife and I, headed up to Lake Superior. Making a day of wandering along the northern coast. I had never been up there in the winter months and was quite curious about what much of it would look like. We started by chasing waterfalls. Figuring we would go to the most northerly destination first and make our way south from there. We arrived at stop number one and proceeded to be very underwhelmed, the falls were a mass of ice without any detail, or interesting ice formations at all. Ok, that’s fine, let’s hit My favorite waterfall next! A ten minute drive and a short hike later, we arrived! But, it was also a bit of a let down… The ice was not very photogenic. Realizing that the best Ice shots were probably to be had early in the winter, as opposed to our venture near winter’s end, we wandered back towards the car. Instead of taking the trail, we walked on the river. Which turned out to be very memorable! All was well for the first half of the stroll, but then we started encountering some pretty thin sounding ice. My sister in law being pregnant and carrying five thousand dollars in camera gear myself, we departed from the river walk and scrambled back up the hill to the trail. It was pretty rad walking on water though, even if it led to much anxiousness and a bit of fear..
After that, we made our way back towards the south. Pausing for a quick view of this rock beach that I had visited with a friend last year. It is actually private property, but I was a bit suprised to see that there was no sign of humans there. Clearly, this place was actually owned by deer. Who had left plenty of tracks in the snow… There were some pretty cool frozen rock walls, held together by ice. Some spots had a four or five foot overhang. It was pretty neat, especially because of the icey build up on the southern point in this miniature bay.
Then, we stopped at Tettegouche State Park. The crown jewel of the state parks system here in Minnesota. Opting not to bother with the hike inland to the falls, we stayed along the coast and were dazzled by the ice built up around the shore line. Many pictures were taken, much time passed by and just like My previous visits to this park, I did not want to leave…
We did leave this wintery wonderland though. The pregnant one among us was getting pretty tired. So we stopped at Palisade Head, where I took a lonely walk up to the the high ground. Pausing to take a shot of the communication tower piercing through the bold sun dog above, I made it to the overlook. What a view! You can see the southern quarter of the rolling hills to the north and the endless glitter of Lake Superior to the south. It was by far the easiest hike of the day and yielded one of the most spectacular perspectives on the north shore…
Continuing south towards Duluth, we made one more stop. So I could take some pictures of the light house at Split Rock. Unlike anywhere to the north, the bay was mostly iced over. Having walked down a river of ice a few hours earlier, I started My way out to the edge of the bay, walking on the lake… There is an island a couple hundred yards out. I noticed some people were on the island and also made note of the many lines of foot prints in the thin snow all around the bay. The ice was pretty thick, so I was quite confident as I wandered towards the spot where one can take a picture with the island and light house together. About a third of the way there however, there was a cracking sound and the ice shifted under My feet. Not by much, maybe an inch and a half, but I watched a crack form, a foot or so to the side of Me that stretched all the way out to open water. Heartbeat increasing to a rapid pace, I hopped over the crack. Which was inbetween Me and solid ground and hurried off the ice.. I then snapped a couple shots of the light house and neglected to make it out to the planned location of shooting. Adrenaline flowing, I walked the path back to where My brother and his wife were waiting and we departed.
We made a pit stop in Duluth to fill our bellies. Then decided there was still time for another stop. My brother and I were both curious to see Jay Cooke state park. We had camped there a few years ago, but wanted to see what it looked like now. The reason for this curiousity is that two years ago, a damm just up stream from the park broke. Sending a gnarly torrent of flooding southward in to the park. It washed away the bridge that is the only real access to the camp sites and many miles of hiking trails. The water was super low compared to our previous visit and there was a spiffy new bridge over the river. If there were any other real differences, they were hiding under ice and snow..
With the sun sinking in the sky and home being over two hundred miles away, we hopped back in the car and made our way south toward the Twin Cities. Quite the successful day trip! We even got to enjoy a pretty lovely sunset as we cruised down the interstate, on our way home…
About a month ago I noticed a sign at a restaurant near My work. It said “all You can eat crab on Tuesday nights.” I immediately thought of Burd, My Brother’s wife, who is a foodie through and through. She loves seafood with a passion too. I shot Her a text and plans were made to attend this early week crab devouring. The next week, Tuesday arrived, the sign was gone. I stepped inside and asked the hostess if they were still doing it and was told, “no, so few people came that it’s been cancelled.” Our 5 day mental build up to this potential crab feastery was put down, hard.
Last week, was Burd’s birthday. Instead of a long lasting gift and inspired by recent events, I chose to give one that disappears rapidly. I went to a couple of shops around town, as well as surfed the internet. The web in fact led Me to the place which delivered these massive legs and claws to My door. It was slightly more expensive than getting the red king, golden king, or opilio crab legs found locally, but those were all so tiny by comparison.. Having read that the larger crabs tend to have a more robust flavor and sweeter meat, paired with My tendencies to go big, led Me to order 8 lbs of red king crab. Directly from Alaska. The biggest legs I could find were delivered to Minnesota, in under 18 hours.
I had told Burd, prior to Her birthday, that I was going to get Her a hammer as a gift. Which I gave to Her as We were departing a small car dealership in the southern suburbs. She was looking to buy a new car, possibly as a present to Herself? She was struggling to find a way to thank Me for giving Her a two pound mallet. Having arrived there seperately, She headed home in Her car and I headed there with My brother. We stopped at a store along the way and made it to their place before the birthday girl. Who then learned why She was holding a large rubber hammer. A knife works, but is slower and let’s face it, less fun…
I have had crab on many occasions. Nothing quite like this however. So succulent, arromatic and the beautiful color. Tasting of it made one feel so fat, so quickly. It was like devouring small, puffy clouds of sweet, tender, meaty goodness. These huge crab’s legs were just amazing. Without question, the single most luxurious thing I have ever eaten. I hardly even bothered dipping in butter, it was so delicious without any seasoning at all.
It doesn’t get much easier than this. The first time I made this, I roasted it in the oven. I made it again last weekend and opted to grill instead. Both times, it was quite delicious. Port wine and garlic provide the core of the flavor, with salt and honey accentuating the experience. Making for a solid base to add other ingredients to, which I shall venture in to soon. So long as You have time to let it marinate and take the time to baste as it is cooking, the meat should be very tasty!
Supplies Needed: Large zip-lock style bag, or a large bowl and a roasting pan, or baking sheet, with a raised edge to hold a bit of liquid.
6 Chicken Thighs, with bone
3-5 large Garlic cloves, minced
3/4 Cup Tawny Port Wine
1/2 Cup of Water
2 or so tablespoons of Sea Salt
As much Honey as it takes to thinly coat the top of Your chicken, roughly 1.5 tbsp per piece of meat.
Prep and Cooking:
In Your bag or bowl, disolve the salt in the water. Warm water makes this go faster. Then pour in the garlic and port wine. Mix or shake it up to Your liking and put the chicken in. Let it sit in the marinade for 4+ hours for the best results, but You can rush it by going no less than an hour. Once You have let the meat soak in the flavors and are ready to cook, You will want to keep all the liquids in Your marinating bowl, or bag and lay the chicken out on a baking sheet. Pre-heat Your oven to 400(f), but when You put the chicken in, turn the tempurature down to 325 degrees. Let the meat cook for 25-30 minutes and then start basting. Spreading the marinade evenly over the top of the meat every 5-10 minutes, layer by layer making a nice glaze. While cooking, any time You open the oven You should be spooning a layer of marinade over the top of things. Even if You just want to peak, always baste as well, it will help to add more power to the impact of the flavor. Once the chicken is just about fully cooked, You will be adding the honey. Try to evenly coat the top side of the chicken and place back into the oven for about 10 minutes, or until the honey has thickened to a nice dark hue over the red-ish color of the marinade. Remove from the oven, let it rest/sit for a minute or 3 and serve.
Just about any port should work with this recipe.
This would go very well with various herbs, citrus, or chilis. Thyme stands out to Me as a natural fit. I can think of plenty of other things too.
It doesn’t hurt to use a larger amount of salt, 4-8 tbsp, to create more of a brine. You will need to have an additional cup of port wine and 2 large garlic cloves, minced, for basting. Once You’ve removed the meat from the salty marinade, You would want to toss it out and baste with the extra wine and garlic. In this case, You may also want to baste fewer times, so it doesn’t just taste like wine.
For grilling, I would push the coals over to one side and place the chicken on the opposite side, using indirect heat, You can layer on the marinade and later the honey, without it burning so easily. Adding a chunk of hickory or Your favorite hard wood to the coals will only make things better.