- Wild Game
Deer hunting in California’s vast coastal A Zone is a chancy affair. It had been six years since I’d tagged a buck in this area, but I had to give it a go again this year. It was a hunt I will never forget.
Goa is a part of India that was once controlled by Portugal, and this curry is an amalgam of the two cultures. Any firm fish will work here, but I tend to use lingcod or striped bass.
I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.
Manzanita berries are ripening all over California right now, but few know that they are not only edible, but are well worth your time to collect. The secret? Grind the dry, apple-like berries to make a sort of manzanita sugar.
Posted in Appetizers and Snacks, Berries and Fruits, Culinary Experiments, Desserts, Featured, Foraging, Recipe | Tagged baking, berries and fruits, Foraging, odd plants, sweets, wild food | 10 Responses
Grilled duck breast – or in this case grilled specklebelly goose breast – is a bedrock skill for any waterfowler. But it can be tricky, depending on how fat your birds are. Here’s how to go about it without ruining your grill.
Posted in American Recipes, Cooking Basics, Ducks and Geese, Featured, Quick and Easy, Recipe, Summer Recipes, Wild Game | Tagged Cooking Basics, ducks, easy recipes, goose recipes, grilling, Wild Game | 10 Responses
Grilled quail with foods from the Sonoran Desert: tepary beans, cholla buds, native onions and chiltepin chiles. The quail gets a bit of a glaze from prickly pear syrup. It’s a dish that give you a sense of place, a sense of grounding.
Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It’s made by grilling everything but the main fillets, then stripping the meat for this salad. Thrifty, and awesome.
It’s huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.
Posted in American Recipes, Appetizers and Snacks, Berries and Fruits, Breakfast, Cooking Basics, Desserts, Featured, Foraging, Recipe | Tagged baking, berries and fruits, Cooking Basics, desserts, sweets, wild food | 1 Response