Smoked salmon tacos aren’t a thing in Mexico, but smoked marlin tacos are, and that’s what these are modeled after. Easy, quick and tasty.
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Recado Negro
Recado negro is a Yucatecan flavoring blend, a spice paste, that relies on charred ingredients, making it black. Here’s how to make it.
Canned Venison
Canned venison is handy to have in your pantry, whether it’s plain canned venison or in stews and pasta sauces. Here’s how to go about it.
Hunt Gather Talk: West African Seafood
In this episode, I talk with cookbook author Zoe Adjonyoh about her book Zoe’s Ghana Kitchen, and the role of fish and seafood in West African cuisine. This is a cuisine you’ll want to get to know.
Smoked Venison Jerky
How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.
Gallina Pinta
Gallina pinta is a Sonoran specialty, a stew of hominy, beans and meat that is a lot like pozole. I use venison here, but beef is more common.
Venison Summer Sausage
My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
Hunt Gather Talk: Farmed v. Wild Fish
In this episode, I talk with acclaimed seafood expert and fellow cookbook author Barton Seaver about farmed vs. wild seafood. Hint: Not all farmed seafood is bad.