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A surprisingly wonderful ice cream from a surprisingly wonderful wild plant. Wild ginger grows on the forest floors of much of the United States, and, when eaten in moderation, is different – yet just as good – as the ginger you buy in the store.
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Alas, I rarely get to make them, as I don’t really buy meat much anymore. But when I shot a wild pig this past spring, I got myself a surprise: wild caul fat!
If there is a fish in California waters more hated than a bat ray, I don’t what it is. “Everyone” says the lowly bat ray is inedible, but I know better. After all, a ray is merely a narrow-tailed skate. And skate sells for $20 a pound — when you can find it.
Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.
Elderflower fritters are wonderful, but most recipes for them have a serious flaw: They simply dip the flower heads in batter, leaving the toxic stems attached. How to fix that problem? Make a beignet instead.
Garlic is available all year long, so why preserve it? This is why. This method for preserving garlic in oil will change your life. Imagine having roasted garlic at hand whenever you want. Yes, imagine it.
One of the best things to make when you have firm fish such as shark, swordfish or sturgeon is a stew. And in summer, I love me some Thai green curry when I catch sharks and sturgeon.
Grilled venison heart. Yep, you heard me right. And don’t look away. It’s as awesome as it looks. High heat, great meat and a good marinade are the keys.