When life gives you fat duck or goose livers, sear them simply and serve with a salad.
Appetizers and Snacks
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
I finally managed to catch myself some shrimp, and, since it was down in Mobile, I decided to make a Southern classic, pickled shrimp.
Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.