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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.
Slowly and gently cooking fish, halibut in this case, in butter or oil is a super easy way to cook your fish that tastes luxurious and which adds a lot of flavor to mild fishes. And you can reuse the butter!
Growing up in New Jersey, this classic Italian-American pasta dish was one of my favorites: Linguini or spaghetti with white clam sauce. Clams, herbs, olive oil and lotsa garlic! I make this normally with West Coast littleneck clams, but lots of different clams will work.
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be really tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.
I love the idea of this dish. “Glutton’s style.” Best I can tell is that it is a reference to the fact that virtually every wonderful staple in the Southern Italian kitchen is in this recipe, which will work with pretty much any fish. Tomato, capers, olives, anchovy, you name it, it’s in here.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Posted in Asian, Featured, Pheasant, Grouse, Quail, Quick and Easy, Recipe, Wild Game | Tagged asian recipes, chicken recipes, Chinese recipes, chukar, easy recipes, grouse, partridges, pheasant, quail | 12 Responses
The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
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.