- Wild Game
This is my signature dish for dove season. Grilled dove is one of my favorites, and this Spanish-inspired take on them never fails to please.
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.
A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.
If these look kinda-sorta like venison tacos, it’s because lots of cultures love to grill meats, stick them on a flatbread and add vegetables and some kind of awesome sauce. That’s exactly what this is, done Greek style.
The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.
First off, did you know that coffee comes from berries? Probably. Now, did you know that there’s a California coffeeberry? Probably not. Actually, there are several varieties. And yes, you can make your own coffee from them. And yes, it’s really good!
If you’re not from the Northwoods, you may have never heard of pickled pike. Well, this is to the boreal forest what ceviche is to the tropics: A great way to snack on fish with saltines…
This is the “little black dress” of salami. It’s meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not. After all, the spare, simple black cocktail dress is a classic for a reason.