Interested in fishing and gathering at the seashore? This episode will “wet” your appetite. I talk with the Sea Forager, Kirk Lombard, all about the often unsung fruits of the seashore.
Featured
Ceviche Tostadas
Serving ceviche on tostadas is common in Mexico. Here’s how to make them so they don’t shatter all over the place.
Polenta with Mushroom Ragu
A classic Italian mushroom ragu, made with a variety of mushrooms, wild or cultivated. Serve this with polenta or pasta.
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?
Hunt Gather Talk: Catch and Release
In this episode of Hunt Gather Talk, we cover everything you want to know about catch and release, especially in freshwater fishing. We bust myths and give you tips on how to release fish safely.
Albondigas de Camaron
Albondigas de camaron are Mexican shrimp balls, a shrimp meatball, simmered in a chile-tomato sauce. It’s a great appetizer.
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.