Wild Boar Chile Verde
So I have these funny little tomatillos growing in my garden. I never planted them. They just appeared. Well, they’re all ready to go now, so I decided to make what I think is the very best thing to do with tomatillos: Chile verde, only with wild boar instead of pork.
German Bacon
Germans eat a lot of smoked meats, including bacon. But I failed to find “authentic” German bacon recipes, so I made up my own. This bacon turned out so well it made me want to dance around in a dirndl. OK, maybe not. But it is damn good.
Pheasant Buffalo Wings
If you love buffalo wings made from chicken, all it takes to do this with pheasant wings is a little bath in some nice stock. This, my friends, is wild game football food.
Smoked Salmon Deviled Eggs
Deviled eggs are one of those foods I have a hard time controlling myself with. I’ve been known to eat a dozen at a sitting, and even though I know I’ll feel ill afterwards, I can’t stop eating them. These deviled eggs, made with smoked salmon, are especially good.
Poached Dove with Roasted Peppers
Just because you’ve skinned and breasted your doves does not mean you can’t make beautiful food with them. This is a Spanish-inspired food
German Rabbit Stew
No, this is not hasenpfeffer. This stew, which comes from Swabia in Southern Germany, is much lighter — almost summery — and is a great way to usher in cooler nights — and rabbit season.
Grilled Octopus, Greek Style
As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.
Salmon Tartare
I always order salmon at sushi restaurants, but I am no sushi master so at home I stick to easier preparations, like salmon tartare, which, if you’ve never heard of it, is chopped raw salmon. My version has a Northern European flair to it, with dill and a special pumpkinseed oil the Austrians use a lot.
