Finding the Forgotten Feast
A cherry sauce for pork, in June, just seems appropriate. This is wild hog tenderloin, sauced with an adult cherry sauce: Not too sweet, a little zippy, and fantastic for a light summer supper. You can of course use store-bought pork, and loin is fine, too. You can cook your pork any way that makes
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Wild game Cajun jambalaya is a Bayou version of Spanish paella or African jollof rice.
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
This is a simple, basic flat iron steak recipe you can use as a template. Grilled, flat iron steak is a tender, tasty cut of beef, elk, bison or moose.
My name is Hank Shaw.
I write. I cook. I hunt, fish, dig earth, forage, ferment things, brew beer, raise plants, live for food and chase God’s creatures. I drink Scotch or Bud, eat burgers or dine on caviar, depending on my mood or what day of the week it happens to be. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. This is my story.
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