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If you search this site, you will find all kinds of recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil for quite some time. Either […]
I call this recipe Walleye Minot because it is an ode to North Dakota, and because I caught the walleye on Lake Sakakawea near Minot, ND. Pretty much everything in it speaks to that state, which was so good to me when I visited in October.
I have a thing for octopus. In the past nine years, I’ve only bought meat or fish for the home a handful of times — and it’s almost always been octopus. This is one of my favorite ways to eat it, a Spanish classic with lots of garlic and paprika.
When life gives you a roast duck or goose, or, even better, a smoked duck or goose, you could do a whole lot worse than make this clean, simple German soup. Riebele dumplings are a little like spaetzle, but are firmer and smaller.
Crispy chunks of fish – in this case lingcod – tossed with caramelized onions, a sweet-spicy-sour sauce and lots of cilantro. What’s not to love?
An old Spanish recipe for partridges, you sear the birds then simmer them in a vinegary sauce and store in jars in a cool place, like a fridge. I like to take a couple partridges out and eat them at room temperature, while watching football…
Barbacoa is a kind of Mexican barbecue where meats (usually beef) are wrapped in leaves with warming spices and baked in a pit. My version of barbacoa uses venison, but it tastes a lot like the barbacoa you’ll get at Chipotle or in regular Mexican restaurants – it’s an ideal taco or burrito meat.
This is one of my favorite dishes on the site: A classy, Spanish-inspired slow braised squirrel recipe. The dish is based on a Catalan rabbit dish, but I like it with squirrel better.
Yep. You heard right. Crispy, light as air. Chicharrons, a/k/a pork rinds. Only these are made from fish skin. Once you learn how to make them, you will never throw away fish skin again. Ever.
Fall has finally hit, and I find myself in the Upper Midwest: wild rice country. It seems amazing that after all these years, I don’t have a recipe pairing wild rice and duck, which is a classic. Well, better late than never.