by Jim Casada | Feb 14, 2022
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...
by Jim Casada | Feb 11, 2022
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...
by Jim Casada | Feb 10, 2022
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...
by Sporting Classics Daily | Feb 9, 2022
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...
by Sporting Classics Daily | Feb 8, 2022
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...
by Jim Casada | Feb 7, 2022
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...
by Sporting Classics Daily | Feb 4, 2022
Grilled Duck Nachos Ingredients (makes one 9×13-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...
by Sporting Classics Daily | Feb 3, 2022
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...
by Jim Casada | Feb 2, 2022
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...
by Sporting Classics Daily | Feb 1, 2022
Jugged Hare Ingredients (serves 2): 1 bottle (750 ml) red wine 1 1/2 cups beef stock 2 bay leaves 1 hare, skinned, gutted, washed and sectioned 3 1/2 tablespoons unsalted butter 1 yellow onion, peeled and diced 2 celery stalks, chopped 1 carrot, peeled and...
