A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
A recipe for Cajun seafood gumbo: This is a dark roux gumbo with shrimp, fish and either crab or some smoked fish.
Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.
Shrimp perloo, also spelled purloo or pilau, is a Southern rice recipe that’s a lot like jambalaya. Rice, shrimp, bacon and vegetables in a one-pot dish.
This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
Wild hog BBQ is a little bit different from regular pulled pork because a wild pig takes longer to barbecue. Here’s how to make your own wild hog pulled pork.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.