Amaranth greens, a/k/a pigweed, are some of the most nutritious leafy greens you can eat. Here’s how to harvest and cook them.
How-To (DIY stuff)
Venison Casserole
My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What’s not to love?
Pickled Fennel
Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla – surprisingly good with fennel bulbs.
Smoked Swordfish
How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It’s great as-is, or in tacos or sandwiches.
British Parsley Sauce
Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
Venison Sausage with Sage
Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together
Turkey Schnitzel
Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile – change the sauce and you change the vibe. Here’s how to cook them.
Fig Syrup
Tired of maple syrup? Make fig syrup. You can use fresh or fried figs, wild or store-bought.