Asian

Pork Stir-Fry with Asparagus

After my pig hunt on Monday, I've spent the past few days butchering, curing, making stock and such. When it came time for dinner, all I wanted was something simple and easy. Stir fry hit the spot.

Asian

Sichuan Twice-Cooked Pork

When an authentic Sichuan restaurant opened up near my house, this dish immediately became my favorite: Pork belly, or in this case wild boar belly, braised then sliced thin and stir-fried with onions and black beans. So good, so easy.

Fish

Vietnamese Fish with Cilantro

Crispy chunks of fish - in this case lingcod - tossed with caramelized onions, a sweet-spicy-sour sauce and lots of cilantro. What's not to love?

Berries and Fruits

Chinese Plum Sauce with Wild Plums

A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it'd be awesome on an old tire.

Preservation Recipes

Pickled Mustard Greens

Ever since I began studying Chinese food some years ago, I noticed how much fermented and pickled foods factor into…

Preservation Recipes

Wild Green Onion Kimchi

It's wild onion season pretty much everywhere, and there happens to be a cool kind of Korean kimchi that uses green onions. So I made a big batch last month and let it ferment. Lo and behold, it's awesome - especially as an accompaniment to fish.

Wild Game

Rabbit Curry

When you make an Indian rabbit curry, you kinda just gotta call it "Hare Krishna," especially if you use actual hare, as I did. This is, more or less, a south Indian curry.

Ducks and Geese

Thai Duck Curry

Thai red curry with duck is a standard dish in that country's cuisine -- in fact, it is thought that ducks were first domesticated in Southeast Asia, so this is about as core a duck recipe as you can get. And it's mad crazy awesome.

Asian

Venison Potsticker Dumplings

Happy Lunar New Year! I can't think of a better way to celebrate it than with potstickers, the Chinese dumpling Americans love most. My potstickers are filled with venison and yes, those are handmade wrappers. We don't mess around here on HAGC.

Venison

Venison Stir Fry

Yes, this is a generic name for a dish, but the exact veggies I used aren't the important part: The important part of this recipe is a Chinese cooking technique called "velveting." If you are a wild game cook, you need to learn this trick.

Mushrooms

Cooking the Magnificent Matsutake

Matsutake mushrooms are popping all over California's North Coast now. If you've never heard of them, matsutakes are one of the most prized mushrooms in Asia. Firm and clean-tasting, they have a beguiling aroma - like earthy cinnamon.

Pheasant, Grouse, Quail

General Tso’s Pheasant

There are a few must-have dishes in Chinese-American cuisine. General Tso's chicken is one of them. Eating a plate of this is like eating crack: You will find yourself doing whatever it takes to eat more. You have been warned...