by Jim Casada | Feb 16, 2022
Trout on the Table – Part 4 Ingredients for Honey Pecan Trout: 2 pounds trout fillets (fillet large trout or split small fish down the middle and remove as many bones as Possible—leave the skin in place) ½ cup all-purpose flour Salt and pepper to taste ½ cup...
by Sporting Classics Daily | Feb 15, 2022
Making a game bird terrine is a lot of work, but it’s well worth the effort when you want to make a lasting impression on your guests. You could spend a week studying the distinctions between terrines and pâtés and not fully understand it all, but here’s a...
by Cameron the Weim | Feb 15, 2022
Candid Cameron Just the other day I was riding down the road – Mike drives and chauffeurs me about, as it should be – and then I saw it. Another dog on a leash being led along the highway by a hooman. I instantly let out a few loud barks — never mind Mike’s ear was...
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 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 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 Jim Casada | Jan 31, 2022
HIGH COUNTRY COMFORT FOODS: Part 1 “A body can get the miseries or suffer from mollygrubs most any time,” my Grandpa Joe used to say, “but somehow they seem to come most often in the dead of winter.” He had a bunch of what he considered surefire remedies for these...
by Sporting Classics Daily | Jan 28, 2022
Sauces A perfect sauce is always a triumph. A bit of this, a sprinkle of that, a dash of imagination and the most prosaic food is “saucily served.” The preparation of foods so that the most of it is made of natural flavors and textures, that’s good...
