I always love it when there are new vendors at the farmers market. In this case it’s Happy Creek Cheeses, LLC. I had been working on this dish for a few months but didn’t want to use the store-bought cheese. I was in luck – they had some great products. I hope you like it….

This is the last of my Northern Michigan dishes. If you want to explore, you need fuel. This will last you until lunch or the beef jerky store which ever comes first. Any smoked fish will work, but since I live by Washington DC and lake trout is not available, I had to use it….

This is another dish I made in Northern Michigan. Spicy sausage, sweet cranberries with herbs and spices to bring it all together. I hope you like it. 16 ounces chorizo sausage2 16-ounce bags bread stuffing cubes, unseasoned1 yellow onion, diced2 cloves garlic, minced12 ounces dried cranberries2 teaspoons black pepper1/2 teaspoon salt1/2 teaspoon chili powder1 tablespoon…

Pinconning cheese is Pure Michigan; venison summer sausage is as up-north as it gets. This was a riff on the World Mac & Cheese championship using Pinconning cheese two ways. It’s creamy, salty, ooey, gooey deliciousness. I hope you like it. 4 tablespoons butter4 tablespoons flour2 cups milk8 ounces mild Pinconning cheese4 ounces sharp Pinconning…

Well, I must start with an apology; I’m sorry I have never done a bacon ragu. Now that we have moved past that, why have you not done a bacon ragu? Let’s examine what is in a classic ragu; it starts with a protein, in our case bacon, mushrooms, and ground beef. Herbs must be…