I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.
Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this was an excellent game, even if I didn’t care about the teams themselves (I am still in afterglow from the Giants’ win last year). And for me, the Super Bowl isn’t complete without yummy fried
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of meat on the underside of an animal’s back; it does very little work, and as such is always meltingly tender. Thus the name. It is filet mignon. It is also a cut that I rarely
Fish collars? What, you may be asking, is this strange thing? I bet you didn’t even know fish had necks, let alone donned formal wear. Actually, a “collar” is the piece of meat that is right behind the gills and includes the pectoral fins. Few people other than Asians make much use of this cut of fish (if you
If you are looking for a good goose breast recipe, this is it. There’s something about waterfowl and citrus that just works. Who hasn’t had the classic, duck l’orange? This is a streamlined, quick and relatively easy version of that recipe, with a Greek twist tossed in: ouzo, an anise-flavored liqueur. (I also make another version,
The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and suggested I post some German and Austrian venison recipes. “I recently shot a 200-pound whitetail (field-dressed) and would like simple recipes on fixing it,” he wrote. Well, I do have some good Teutonic venison recipes