Hungry Hoosier - Scott Hutcheson

Arts & Culture
7:00 am
Tue April 16, 2013

Always Room for Jell-O

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

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Arts & Culture
7:00 am
Tue March 5, 2013

BLT Soup

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

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Arts & Culture
7:00 am
Tue June 19, 2012

Bulgogi-Inspired Pot Roast: Far East Meets Midwest

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

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Arts & Culture
7:00 am
Tue June 5, 2012

One Man's Hamburger Is Another Mom's Steak

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

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Arts & Culture
7:00 am
Tue May 15, 2012

Edamame: Exotically Familiar

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

Water

Salt

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Arts & Culture
7:00 am
Tue May 1, 2012

Chicken Nobody

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

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Arts & Culture
5:00 am
Tue April 17, 2012

The Saucier's Apprentice

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

The Hungry Hoosier - Scott Hutcheson
1:05 am
Tue December 6, 2011

Peppermint Cheesecake

Peppermint Cheesecake


Crust     




  • 20 vanilla sandwich cookies


  • 3 tablespoons melted butter   

Filling


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The Hungry Hoosier - Scott Hutcheson
4:45 pm
Tue November 22, 2011

Roasted Turkey Stock