Greek Braised Quail

Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.

Smoked Salmon Tacos

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.

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.

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.

Squash Blossom Quesadillas

How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They're simple: tortillas, cheese, blossoms, and refried beans.

Dove Teriyaki

Dove teriyaki is one of those can’t-miss options when you are grilling doves in September. Teriyaki is a great dove…

Cherry Tomato Confit

How to make and use cherry tomato confit: slow roasted cherry tomatoes with olive oil and garlic. Great with pasta, polenta and on toast.

Aguachile Negro

Mexican aguachile negro is a lot like ceviche, only it's marinated for less time. This sauce uses soy and other savory ingredients that highlight the seafood.

Cherry Tomato Tart

A savory cherry tomato tart with ricotta cheese and a homemade pie crust. This recipe can be modified in lots of ways to get different flavors.

Smoked Trout Dip

Smoked trout dip is a classic appetizer in and around the Great Lakes. Here's how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.

Scallop Scampi

Scampi sauce, really butter, garlic and a little wine, is an Italian-American thing often served with shrimp. This is scallop scampi.

Mexican Fish Balls

How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.