Finding the Forgotten Feast
Not everything on this site needs to be exotic. Sometimes you want a simple, easy dish you can make on a Tuesday night after work. This is one of those recipes. Salmon and avocado are naturals together, and this salsa is basically a deconstructed guacamole.
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A light, simple recipe for wild hog loin done as Japanese shogayaki, served with shiitake mushrooms.
As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
My name is Hank Shaw.
I write. I cook. I 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.
More about Hank...Wild Food on the Grill
As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.
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Grilled duck breast – or in this case grilled specklebelly goose breast – is a bedrock skill for any waterfowler. But it can be tricky, depending on how fat your birds are. Here’s how to go about it without ruining your grill.
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I don’t normally get excited about rockfish. They are easy to catch, and are often small. But recently in Alaska, I caught a gigantic yelloweye rockfish. I was giddy, and knew exactly what to do with it: Grilled redfish, or in this case “orange fish,” on the half shell.
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