A recipe for squirrel carnitas, served on homemade huaraches with stewed beans and a rich mole. You can serve your squirrel carnitas any way you’d like.
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Grilled Teal
Grilled teal is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.
Sour Corn
Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!
Thai Fried Pomfret Fish
Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.
Smoked Doves
Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
Sausage Stuffed Peppers
Everyone loves sausage stuffed peppers, and my favorites are with the big, relatively mild jalapenos you can buy these days.
Green Chile Pasado
Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Spanish Butifarra Sausage
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.