Recipes by Hunter. Angler. Gardener. Cook.
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Mexican SopesMexican sopes are probably the best way to begin cooking with masa. These little tartlets can be made without a tortilla press, are easy to make — kids love making them — and can be filled with pretty much anything.Here’s how to make them at home, and some suggestions on what to fill your sopes with.Photo by Holly A. Heyser Mexican… |
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Garlic Butter ScallopsI tend to view garlic butter scallops as more of a beginning than a whole dish in and of itself — unless you feel rich and want to gorge yourself on sweet scallops, rich butter and savory garlic, that is.Great as an appetizer by themselves, garlic butter scallops are fantastic added to any number of your favorite meal vehicles.Photo… |
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Ceviche de PatoCeviche de pato is a misleading name for what is really Peruvian braised duck with a zippy, citrusy sauce — not raw duck in lime juice!It is a fantastic way to eat duck legs (or wings), and the sauce, which hinges on hot (but not too hot) chiles, garlic, cumin and lots of citrus, is such a winner you’ll want to make it and serve it on… |
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Butternut Squash CurryPhoto by Holly A. Heyser I always grow butternut squash in my garden, and I often do so well I am at a loss as to how I might use all of them. Then I bought a fantastic cookbook by Yohannis Gebreysus called Ethiopia: Recipes and Traditions from the Horn of Africa. In it is a squash stew, but when you look closely, it is, essentially a… |
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On Eating Sage GrousePhoto by Hank Shaw I am here to tell you that eating sage grouse is not the chore you think it is.Of all the game birds in America, none is more maligned than Centrocercus urophasianus, the greater sage grouse. This particular grouse is native to our great Western High Desert, roughly centering on Wyoming, and reaching out to… |
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English Venison MeatballsPhoto by Holly A. HeyserSuch a great recipe. Comfort food at its finest. This is the classic British meatball, mixed with a bit of liver and oats, wrapped in caul fat. Yeah, I hear ya: Some of you just got a bit less hungry. But hey, have I ever steered you wrong before? I didn’t think so. Walk with me a moment.If you like meatballs… |
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Seared Salmon with Cucumber SaucePhoto by Holly A. HeyserSalmon and cucumber are a classic combination that sometimes gets overlooked, possibly because you see it most in the cooking of Scandinavia and Eastern Europe. That’s basically where I got the inspiration for this recipe, in a great book of Austrian cooking by Chef Kurt Gutenbrunner called Neue Cuisine: The… |
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Cajun Boudin SausagePhoto by Holly A. HeyserIt may be possible to have a bad meal in Louisiana, but it hasn’t happened to me yet. Everything from shrimp out of the back of a van to the off-the-track little diners and restaurants to the palaces of New Orleans to mom-and-pop boucheries in Cajun Country, Louisiana is an eater’s paradise. Cajun boudin is not… |
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Hmong Style Crispy FishPhoto by Holly A. HeyserIt is a paradox that some of the easiest, most fun fish to catch are also among the hardest to cook well. Small, bass-like fish — those with largish heads, prickly spines and large rib cages — really need to be at least a good foot long to be worth filleting, and even that’s a small fillet. What to do? The… |
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Hungarian Paprika SalamiPhoto by Holly A. HeyserI’d be lying if I told you that this was some secret, authentic salami recipe smuggled from Hungary. It ain’t. But if you like those smoky dried Magyar salamis you can get at places like Cleveland’s West Side market or on the Upper East Side of Manhattan, this is for you.I’ve eaten a lot of these sausages over… |
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