If you don’t know how to debone a shad, and that’s not easy, smoked shad is the best way to eat this most bony of fishes. Shad is little more than a giant herring, and is nearly as oily as a mackerel or a bluefish — and oily fish make the best smoked fish. The
How-To (DIY stuff)
Seafood stock, usually crab stock for me, is a mainstay in my kitchen during Dungeness crab season, which in California runs from November through June. But a good seafood stock can be made with any sort of crab, or lobsters, crawfish, shrimp, or fish. Really what makes a nice seafood stock is a mix of
How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.
Lardo is one cured product you will almost never see done with wild game; I’m not saying it’s impossible, and I’ve done it, but to make really good lardo — which is cured and dried back fat — you need that fat to be at least an inch thick. This used to be rare even on
This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. These are especially good for grilling, as bay seems to go well with the flavors that come with cooking over an open fire. I like this as a coarse sausage, but you can grind it finer if
Puchero is a hearty stew made all over the Spanish-speaking world. This is a Mexican puchero recipe uses beef or venison and lots of vegetables. Simple, satisfying and it keeps well.
Pulled duck is very close to pulled pork, and can be done in several ways for different results. Here’s how to make it at home. Works great with geese, too.
A classic recipe for chilorio, braised, shredded pork from Sinaloa, Mexico. It’s super easy to make, and is amazing in tacos, burritos, a sandwich, or with rice.