A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
Peperonata is normally a side dish of sweet peppers, onions and tomato; it’s like an Italian stir-fry. It is a perfect dish for late fall, when everyone’s peppers come ripe. I boosted this recipe up to a main course by adding a little shredded poached pheasant breast. Clean, tasty and easy.
Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It’s not made from salmon fillets. I make my salmon salad by grilling the bones after I’ve filleted the fish, then stripping the meat from the ribs for this salad. Thrifty, and awesome.
As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.
This has been a memorable year for salmon fishing in California. I’ve caught quite a few chinooks already so far, and the first thing I cook on each one is the collar – the part behind the gills and head. Grilled like Japanese hamachi kama, it is spectacular.
Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.