This has been a memorable year for salmon fishing in California. I’ve caught quite a few chinooks already so far, and the first thing I cook on each one is the collar – the part behind the gills and head. Grilled like Japanese hamachi kama, it is spectacular.
Archives for July 24, 2012
Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.