Do you ever have one of those days when you just want to run away?  While today is not one of them (for me anyway), there are certainly some when I’d like to get outta dodge!  And usually, when these days hit, I am wishing I could escape to the North Shore.  For those of you who have been reading my blog for years, you know I’ve spoken about it before.  Grand Superior Lodge…in Two Harbors, MN…on the North Shore of Lake Superior…is one of my most favorite places on earth.

It all started at work one afternoon in 2001(ish).   As I tossed around the idea of “running away” with Ryan for the weekend, my friend and co-worker at the time, Delaney, suggested that we try GSL.  Because I listen to nearly all of her recommendations (LOL), I was sold.  It’s incredible to me that since our first visit all those years ago, we’ve visited close to 10 times…and in fact, were married on the North Shore and held our reception at GSL.  Who would’ve guessed that one little visit would result in so many more!?  🙂

There is something so tranquil about the water, the trees, and the “slow life”.  There is no “hussle n bussle”…there is no noise…other than the waves crashing in on shore.  The evenings are cool…perfect for a cozy sweatshirt and a campfire while the days are comfortable…for hiking Gooseberry Falls, playing scrabble on the rocky shore line, or sight-seeing at Split Rock Lighthouse and all the stops along the way.  If you’ve never been…add it to your bucket list.  You won’t be disappointed.

Over Labor Day Weekend, we made our first visit to GSL since 2010.  It felt like forever!  In 2010, we’d visited in May (and ran Grandma’s Half Marathon) and then again that August to celebrate our 5yr wedding anniversary.  2011 was a blur with Bella’s arrival…so we were sure to get there this year to celebrate 7 yrs.  Also amazing, as I walked into the lobby of the Main Lodge, one of the gals (who was been there forever) said, “You were one of our brides!”  Well yes.  Yes, in fact I was.  Actually…it may not be a good thing that she remembered me!  Those of you involved in the wedding know why. 😉  Anyway, during the course of our stay this year, there were 2 weddings.  I couldn’t help but wonder where the time had gone since we exchanged our nuptuals.  I feel fortunate to have been able to revisit so many times since.  Speaking of visits (Ryan), when are we going back?! 

In true “Robin-Ryan” fashion, we cooked nearly every meal in the tiny kitchen of our little log cabin.  From homemade pizza to a new pasta, to good ol’ Walleye Sandwiches, we ate well!   Today…I thought I’d share the Walleye Sandwich recipe…because if you ask me, you CANNOT go “Up North” and NOT have walleye…or at least fish of some kind.  This sandwich is super easy to make…and absolutely delicious.  Whether you are planning your “Friday Fish” (Wisconsin style) or just looking to try something other than chicken or turkey or pork, you should give this a whirl. 

NORTH SHORE WALLEYE SANDWICH

(adapted from recipe in Midwest Living)

Serves: 4-6

• 24 -36 ounces fresh or frozen skinless, boneless walleye
• Salt
• Freshly ground black pepper
• 2 teaspoons finely shredded lemon peel
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 tablespoons snipped fresh dill or 1 teaspoon dried dillweed
• 4 cloves garlic, minced
• 1/4-1/2 teaspoon bottled hot pepper sauce
• 4 large lemons, cut into 1/4-inch slices
• Crusty rolls, split
• Romaine
• Tomato slices
• Tartar Sauce  (buy your favorite tartar or whip up your own!

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle both sides of fish with salt and black pepper.
2. In a small bowl, combine lemon peel, lemon juice, oil, dill, garlic and hot pepper sauce.
3. For a charcoal grill: Arrange a bed of lemon slices on greased grill rack directly over medium coals. Arrange fish on lemon slices. Brush with the lemon-oil mixture. Cover and grill for 10 to 12 minutes or until fish flakes easily when tested with a fork (do not turn fish). (For a gas grill: Preheat grill. Reduce heat to medium. Arrange lemon slices and fish on greased grill rack over heat (line grill rack with foil if grids are too wide). Brush with marinade. Cover and grill as above.) Place bread or buns, cut side down, next to fish the last 2 minutes of grilling or until toasted, turning bread slices once.
4. To serve, build your sandwich!  Start by brushing the top and bottom of the rolls/buns with a thin layer of tarter. Lay romaine down first.  Then, using a large spatula, transfer fish pieces to roll/bun bottoms and top with tomato slices. Drizzle with Tartar Sauce and cover with remaining roll/bun tops. Discard lemon slices. Makes 4-6 sandwiches.

Serve with a cold beer and your favorite side.  For a lighter treat, remove the top bun and cut into smaller servings.  Serve open-faced.  Either way, you will love the flavors of a light flakey fish…dill…lemon…and tarter!

Indulge.  In Life.  In Love.  In Food.