A semi-sweet, moist fig and nut bread that’s great for breakfast or a snack; it’s a hybrid fig bread and fig cake. Walnuts add a nice crunch.
Tacos al carbon are just carne asada tacos cooked over charcoal; carbon means charcoal in Spanish. These are Sonoran style tacos al carbon made with venison.
Salpicón de venado, a shredded venison salad with lots of fresh vegetables, is a specialty of Tamaulipas in Mexico. Easy, cooling and tasty for hot weather.
How to make spicy pickled okra. Pickling okra is easy, but there are a few tips to make sure your pickles are crunchy.
Hamachi sashimi is easy to make and wonderful to eat. Hamachi is yellowtail, and other jacks, wahoo or tuna can be used here.
How to make Texas-style hot links sausage at home. Hot links are spicy and smoked, and can be pork, beef or both. I’m using pork and venison here.
A fun, summertime recipe for chanterelle pasta: Pasta with chanterelle mushrooms, sweet corn, cherry tomatoes and basil. You could use other mushrooms, too, found or bought.
How to make homemade sausage. Basic instructions on making sausage, smoked or fresh, from the grind to the finish, including storage.