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.
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.
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.
Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked fish, largely because I can then make this pate from it.
Fried morels. Where have you been all my life? Seriously. I have eaten morels for decades, but only recently have I experenced the glory of the fried morel. I am not looking back.
Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach…
This is actually a salmon mousse, but that sounds a bit frou-frou to me. Really it’s a lovely smooth salmon dip that uses some fresh salmon, some smoked. Great on crackers for parties or for watching football.
Beef or venison tartare is the “trust fall” of the culinary world: Raw meat and a raw egg yolk. If your ingredients are not impeccable, things can go very, very wrong. But done right, this is at once a primal and exciting little appetizer.