Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
Appetizers and Snacks
Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.
Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.
Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.
I haven’t bought meat or fish more than a handful of times in more than a decade. Octopus is my exception. I love grilled octopus, especially Greek style. Baby octos served as a meze, a Greek appetizer, is one of my favorite things to eat in summertime.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.