Loading

50°F

47°F

53°F

50°F

53°F

50°F

49°F

50°F

53°F
NEWS STORIES

A Bite of the North: ThanksgivingSubmitted: 11/22/2012
Story By Lex Gray & Ryan Michaels


RHINELANDER - When we take "A Bite of the North," Ryan Michaels and I visit cafes, pubs, breakfast hotspots, but today on Thanksgiving, we decided to do something a little different.

Many of us at the station are here working, and that means we're away from our families.

So we decided to bring some of our family traditions together and host our own Thanksgiving.

In this week's "A Bite of the North," we'll take you into our kitchens and share a recipe from the family of our new meteorologist, Melissa Constanzer.


Melissa's Mom's Balsamic-Glazed Brussels Sprouts with Pancetta

This simple one-pan preparation is long on flavor, thanks to the pancetta
and balsamic vinegar. If pancetta is hard to come by, substitute two thick
slices of bacon.

2 ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 to 2 tablespoons canola oil
10 ounces Brussels sprouts (about 18 medium sprouts), trimmed and halved
through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
2 tablespoons unsalted butter
Kosher salt

In a heavy 10-inch straight -sided sauté pan set over medium-low heat,
slowly cook the pancetta in 1 tablespoon of oil until golden and crisp all
over, 10 to 15 minutes.

With a slotted spoon, transfer the pancetta to a plate lined with paper
towels, leaving the fat behind. You should have about 2 tablespoons of fat
in the pan; if not, add the remaining 1 tablespoon of oil. Have ready 1/2
cup water. Put the pan over medium-high heat and arrange the sprouts cut
side down in a single layer. Cook undisturbed until nicely browned, add
the water to the pan, cover immediately, and simmer until the sprouts are
tender when poked with a fork or skewer, about 3 minutes. (If the water
evaporates before the sprouts get tender, add more water, 1/4 cup at a
time.) With a slotted spoon, transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil
off. Add the balsamic vinegar and a few grinds of pepper (see note at
bottom). Boil the vinegar until it's reduced to about 2 tablespoons and
looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the
butter, and stir until melted. Return the sprouts and pancetta to the pan
and swirl and shake the pan to evenly coat the sprouts with the sauce.
Season to taste with salt and more pepper and serve.

Note: You may add about 2 tablespoons of packed brown sugar if you like
when boiling the vinegar.


Text Size: + Increase | Decrease -
Print Story | Email Story
Sponsored in part by HodagSports.com





 IN OTHER NEWS
Integrys auctions off property in St. Germain Submitted: 09/18/2014

ST. GERMAIN - Investors could try to grab lakefront property in St. Germain today.

Integrys is the parent company of Wisconsin Public Service.

The group sold its property in the auction.

"We don't need the property, there's no use for it and there's no sense in us hanging on to it. We've carved it into some very large lots and given now with this auction, people the opportunity to own a nice chunk of land on a really pristine, small lake," said Integrys Spokesperson Kerry Spees.

+ Read More
Pair of trails opening after storm clean upSubmitted: 09/18/2014

Play Video

RHINELANDER - A pair of trails will open Friday in the Chequamegon-Nicolet National Forest after weeks of storm clean up, according to a U.S. Forest Service press release Thursday.

The majority of the Flambeau Trail and the ATV 421 trail will be open.

Officials with the Forest Service say the two trails are some of the most heavily used motorized trails in the Chequamegon-Nicolet National Forest.

+ Read More
Middle School students in Merrill work to get rid of invasive speciesSubmitted: 09/18/2014

Play Video

MERRILL - Students at Prairie River Middle School in Merrill want to enjoy the river behind their school.

They spent time on Tuesday clearing out some of the invasive species along the riverbank.

"They're taking over and we need to get rid of them while there's still time," says 8th grader Morgan Henrichs.

Science teachers at Prairie River Middle School want to teach their students how to get rid of invasive species.

+ Read More
19th Annual Parade of HomesSubmitted: 09/18/2014

Play Video

ANTIGO - You can tour five beautiful homes in Antigo this weekend.

It's the 19th Annual Parade of Homes on Saturday from noon until 4 p.m. in Antigo.

+ Read More
Detective team arrest 3 people for growing marijuanaSubmitted: 09/18/2014

BRUCE CROSSING, MI - Detectives from the Upper Peninsula Substance Enforcement Team, or UPSET arrested three people for growing marijuana.

It happened Wednesday at 11:30 in the morning near Bruce Crossing.

UPSET detectives seized nearly $6,200 in cash, 130 marijuana plants, a gun, 5 pounds of marijuana that had already been made, 1 gallon of what detectives think was hemp oil and illegal mushrooms.

+ Read More
Cars for sale in a local parkSubmitted: 09/18/2014

Play Video

ANTIGO - People looking to buy a car could go to a dealer, or go online.

How about going to a park instead?

+ Read More
Harvesting season approaching for cranberries, not as deep red color this yearSubmitted: 09/18/2014

Play Video

EAGLE RIVER - Cranberry growers in the Northwoods will start harvesting soon. Lake Nokomis Cranberries Manager Michael O'Brien says the weather has delayed the harvest for many farms in the area, but that doesn't mean they'll see a poor harvest this year.

Lake Nokomis Cranberries in Eagle River will start their 21 day harvest on Monday. They've had to deal with the challenges from a late winter and cool summer. They were planning on harvesting earlier in September, but will be delayed until Sept. 22st.

"You start out behind right from the beginning and we never got the heat in the July, and so we've been battling that all year," O'Brien said.

+ Read More
+ More General News
Search: 




Click Here