Cool Stuff – Main Courses
“Adobo Javelina Backstrap”

This one goes out to my friends at the magical, mystical CF Ranch for letting me take over the kitchen in their private residence and cook up some Javelina. That is love. These are the back straps from the Javelina, silver skin removed (as we talked about yesterday). They marinated for quite some time. Since Javelina has a naturally smoky flavor, I decided to play on that with some chipotle […]

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“Braised Rabbit with Olives & Preserved Lemon”

Raise your hand if you have rabbit or chicken in your freezer. Great! Let’s talk. I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how to do it in Kentucky. And all the while I’ll be cooking up recipes for […]

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“Beer Battered Fried Dove Breast”

I spent Labor Day weekend cruising the cotton fields of the Arkansas Delta. By the end of it, there were more doves than any one person could consume. This lead me to invent all kinds of recipes to keep it interesting, as well as churn out some classic recipes from the Italians in the region – 14 Dove Putach, for example. As you know by now, I’m a purist and […]

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“Tuna Preserved in Oil”

In some parts of the country, the summer albacore run is in its prime. But even where tuna isn’t plentiful, this preserving technique is a must have. It falls somewhere between fresh and canned tuna, the Italians called it “conservata,” the old tradition of preserving protein in olive oil. It is usually imported from Spain or Italy and sells for as much as $50 a pound, which is especially unnecessary […]

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“Hot Smoked Trout & Pickled Onions”

When I was a child growing up in the Hudson Valley, I used to sit on a rock by the side of our creek, push a fat worm onto a hook, and catch my trout. Then I would fry it in a skillet and eat it for breakfast. It was a normal pattern in my eight year life that seemed as natural as breathing, or throwing skipping rocks. Then, as […]

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“Chicken Tagine”

Remember way back when I made my national citrus fruit appeal? Actually I think it was a global citrus fruit appeal. Well either way it was epic, okay? Remember when I then preserved some Meyer lemons for a rainy day? Well today is that rainy day. Even though it’s sunny. It’s high time we use those preserved lemons, don’t you think? I know some of you have them in your […]

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“Clam Chowder”

Also known as… “how to cook a clam.” Word on the street is that my clam digging pictures are freaking you out. I’m sorry to give you the heebie jeebies. But they taste good, I promise. Besides, don’t you want to know what to do if someone drops you on an island somewhere and tells you to fend for yourself? Here is what I did with the horseneck clams from my […]

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“Seven Herb Frittata”

I’m 34,000 feet in the sky again. I seem to be up here a lot. I’m hoping to have a lull again this summer before I embark on a whole new book that I’m about to write, which will require travel which means many more posts from up here. Did I tell you about the new book yet? I will, I have to push the first one out of the […]

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“Perfect Steelhead or Salmon”

After our Arctic morning on the river, contending with Mother Nature’s bad, bad mood, we had lunch on the shore. This kind of shore lunch requires some acrobatics. It’s also a time to keep things really, really simple. Simple. Keep things simple. Okay? Simple. The first thing you’ll need is a sharp knife. Which I didn’t have. The second thing you’ll need is a flat surface on which to fillet […]

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“Thin Crust Pizza & My Biggest Secret”

I’ve been keeping secrets from you. Well, just one wonderful secret. This is the woman who is responsible for my love of food: She took care of me when I was young. She would pick me up from nursery school and bring me to her house and sit me at the end of her long wooden table so I could watch her cook. She cooked every day. She still does. […]

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