Trout On The Table – Part 3
Trout On The Table - Part 3 TROUT BAKED IN FOIL While I’d argue, perhaps with some vehemence, that nothing quite matches fresh-caught trout fried over an open fire in a backcountry campsite, perhaps with a side dish of ramps and branch lettuce or fried potatoes and...
Trout On the Table: Part 2
TROUT ON THE TABLE - TROUT OMELET This is a fine breakfast dish but can be served at any meal. If used for dinner or supper a green salad or fruit mix is a nice accompaniment, while at breakfast a cathead biscuit partners up in mighty fine fashion. 2 cups cooked and...
Trout On The Table: Part 1
TROUT ON THE TABLE One of the more frequently used quotations from 19th century wilderness wanderer, writer, and philosopher Henry David Thoreau suggests that “some men fish all their lives without knowing it is not really the fish they are after.” Perhaps that is...
Belgian Squirrel – Guide to Cooking Game
Belgian Squirrel Ingredients (Serves 6): 1/2 cup unsalted butter 3 large squirrels 9Skinned, cleaned and de-boned; use hind legs and meaty back; cut into serving pieces) 2 white onions, peeled and sliced 3 tablespoons white vinegar 1/8 teaspoon dried thyme Salt...
From One Hunter To Another
I could go on and on; the bill of laden is interminable . . . all the things that can displace or render to anguish a joyful day of hunting or fishing. But it's quibbling over pocket money. Folks who've lived past yesterday will tell you life is unpredictable. But I...
Important Points In Wine Cookery
Here are a few important notes to keep in mind for wine cookery: Wine is affected by unfavorable conditions, by changes of temperature. It languishes, it sometimes recovers. When it has reached its allotted span of life, it dies. Wine is best appreciated in cookery...
Chicken Stew – High Country Comfort Part 3
CHICKEN STEW Chicken soup is associated with being a bit under the weather for good reason. It’s nutritious, tasty, filling and somehow seems just the thing for when, as Grandpa Joe would have put it, “a body is ailing a bit.” Curiously, I don’t remember Grandma...
Grilled Duck Nachos – The Meateater Cookbook
Grilled Duck Nachos Ingredients (makes one 9x13-inch pan): Duck 2 pounds duck breasts 1 tablespoon finely ground coffee beans 2 teaspoons kosher salt 2 teaspoons packed brown sugar 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon...
Brays Island BBQ Swordfish
A Brays Island Winter Classic: Grilled BBQ Swordfish with Pimento Cheese Grits Heat up your winter season with a dish that is sure to start a conversation at the dinner table. There is nothing quite like a swordfish freshly caught from Atlantic waters, and enjoying it...
Squirrel and Dumplings – High Country Comfort Part 2
SQUIRREL AND DUMPLINGS High Country Comfort Foods: Part 2 Although the grand comeback stories of the white-tailed deer and wild turkey have relegated the humble bushytail to a place well down the ladder when it comes to game species favored by hunters, for several...