Hungry Hoosier - Scott Hutcheson

Some locations are known for a certain type of food that's a favorite among the locals - think about the cheesesteak sandwich, the po' boy, crabcakes, deep dish pizza.

Scott Hutcheson encountered something truly Minnesota on a recent visit there.

Pretzel Salad

There's a transition between each season, but the most noticeable change might be the one between winter and spring.

In early March, the signs of this transformation begin to appear - the crocus, the robin, more daylight hours.

One thing this period makes Scott Hutcheson think about is the red tomato of summer.

BLT Soup

Salt and pepper... hot and spicy... Korean and American?

It might not be a traditional food combination you consider, but Scott Hutcheson says one way he melds the two food cultures is worth a try.

Bulgogi-Inspired Pot Roast

1 cup soy sauce (I use the "lite" variety)

1 cup sugar

3 cloves garlic, minced

2 tablespoons fresh ginger root, minced

2 tablespoons toasted sesame oil

4 green onions, finely chopped

1 tablespoon olive oil

3-lbs chuck roast

1 tablespoon all purpose flour

Many of us have a preferred type of meat, and when it comes to beef - a certain steak cut.

For Scott Hutcheson, time has allowed him to reconsider his taste for what some consider a lesser cut.

Port Reduction with Gorgonzola

1 teaspoon butter

2 tablespoon finely minced shallot

1/2 cup port wine

1/2 cup beef stock

1 ounce bleu cheese, crumbled

When eating at a new restaurant for the first time, you might want to try something different. It could be a dish that features the best of a certain region of the world, or maybe it's just something you can't pronounce.

Scott Hutcheson went out of his comfort zone with edamame, and was hooked.

Smoked Edamame

1 bag frozen edamame



In most instances, having your name associated with a product or company is a good thing. This includes food - think of a Cobb Salad or Vegetable Napoleon.

However, Scott Hutcheson wonders what happens when the same dish goes by two names.

Chicken Nobody

2 tablespoons olive oil

4 boneless skinless chicken breast

Kosher Salt

Freshly ground black pepper

1 medium onion, medium diced

3 cloves garlic, minced

1 bottle (12 ounces) Heinz Chili Sauce

1/2 cup raisins

1/2 cup brown sugar

Whether it's Béarnaise or Béchamel, Hollandaise or Mayonnaise, a sauce adds a little something extra to a meal.

Scott Hutcheson says when it comes to BBQ, he looks to the Carolinas for a great sauce.

North Carolina-Style Vinegar Sauce

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce (like Frank’s Red Hot)
2 teaspoons red pepper flakes
2 teaspoons black pepper

Peppermint Cheesecake


  • 20 vanilla sandwich cookies

  • 3 tablespoons melted butter   


Roasted Turkey Stock