Page 18 - Leisure Living Magazine Holiday 2018

Chef Stephen Hahn
Continued from page 17
both paired with seasonal sides.
Chef Hahn describes cooking as “a part of
us. It’s something we all connect to, and a form of communication between us. We all learn from somewhere.”
Rosie’s Bar & Grill
117 Madison St., Downtown Port Clinton 419-960-7310
Fresh Lake Erie Walleye
Courtesy of Chef Stephen Hahn
4 Skinless Walleye fillet’s with the rib bones removed, and remove any brown meat on the fillet.
For the breading:
1 cup of flour
1 tablespoon of granulated garlic 1 teaspoon of onion powder
1 teaspoon of salt
1/4 teaspoon of fresh black pepper 2 eggs
3 tablespoons of milk
2 or 3 cups of Panko
For the butter sauce:
1 teaspoon of chicken base
Juice from one lemon
1/2 cup of white wine (Pinot Grigio)
2 to 3 tablespoons of butter for sautéing One shallot or half an onion
Two cloves of garlic
8 tablespoons of butter cut into cubes
1 tablespoon of capers (optional)
Trim any dark meat off of the walleye fillet, then mix flour, garlic powder, onion powder, salt, and black pepper. In a separate bowl mix eggs and milk and whisk together, and in a separate bowl pour Panko. First dip walleye in flour mixture, then egg mixture, then Panko. Sauté with butter only on medium low heat until golden brown and finish in the oven at 350° until white and flaky and fish is no longer translucent grey.
For the sauce:
Add 2 to 3 tablespoons of butter in a small sauce pot, add shallots and garlic, sweat them until translucent, add wine, reduce until syrupy, add chicken base and lemon juice, reduce by half, turn heat down to the lowest it can go and add 8 tablespoons of butter a couple cubes at a time while stirring constantly to make a butter emulsion.
Goes good with asparagus and rice pilaf!
FUN FACTS - Chef Hahn
• Family: Married with three children
• Residence: Huron. Lived in Russia for a
year-his wife’s native country
• Hobby/Past time: Fishing and gardening
• Music: World music
• Favorite apple for eating: Strawberry
Delicious
• Perch v. walleye: Walleye!
• Friends say: He is very outgoing and goes
with the flow.
Hearty Apple Pie
Courtesy of Chef Stephen Hahn
Apple pie crust:
2 2/3 cups all purpose flour 1 tsp. Salt
1 cup crisco
5-8 Tbsp. Water
Stir all the dry ingredients together, add Crisco, add water a little bit at a time. Roll it out and put it into a pie pan. Should be enough dough for a couple pies.
Pie mix:
8 cups of peeled, cored, and sliced local apples 1 teaspoon of cinnamon
1/3 cup of flour
1 cup of sugar
Mix all together put in the pie shell.
Crumb topping:
1 cup of flour
1/2 cup oatmeal
1/2 cup of butter
1/2 cup of brown sugar
Combine all ingredients until crumbly put on top of the apple pie filling and bake at 400° for 30 to 45 minutes, or until apples are soft.
Retail & Home Freezer • Pork & Beef
Fresh Home Killed Meats
Home Made Luncheon Meats, Weiners & Bologna
Over86Years Speeding thru the years
BeeF
whole, side or quarter
Pork
whole & half hogs
CHiCken
whole, breast, legs
4637 St. Route 19 • North of Fremont 419-332-1747 • hasselbachmeats.com
18 |LeisureLiving Holiday 2018
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