Here's what's
trending on Hunter Angler Gardener Cook: Moving up the list: I'm not against nitrates, but sometimes I like a lightly cured, fresher-tasting bacon with my sautéed greens, pasta or beans, and for that, my go-to is this recipe for unsmoked bacon. Love these or any of Hank's recipes? Please rate them while you're there so people searching for recipes know they're worth clicking on! 2. Smart Take: Take Your Time"If I can give you one piece of advice here, it is to take your time. Turkey will get rubbery and nasty
before it submits and becomes smooth and luscious. If you need more water, add more water. This recipe will require at least 3 hours of your time, maybe more if you are cooking an old tom. Be patient. It’s worth it." --Hank Turkey carnitas is one of the most popular recipes on the website because it's the perfect way to make really delicious use of the toughest part of your wild (or domestic) turkey. But it's very important to heed the advice above - if you try to rush it, you'll likely be disappointed. If you're planning to cook this for dinner guests, consider doing the long cooking the day before - the meat will hold in the fridge for up to a week, and all you have to do before serving is
brown it. Don't throw away those fish heads, backbones and crustacean shells - they make an incredible seafood stock! I like to gather the shells and such as I eat seafood, then freeze them in bags until I want to make a seafood stock. I find that the best bits are the shells from the legs, as well as the top shell. Use this stock in seafood soups and stews, as a base for a French crab sauce like Nantua (normally made with crayfish), or crab risotto or in crab curry. Or as the base for any fish or seafood stew, such as this East African-inspired fish stew. 4. Got Fish? You Need Hook, Line, and Supper.It's fishing season: time to get out, wet a line, and, hopefully, cook some fish and seafood. Well, you'll need a copy
of my cookbook Hook, Line, and Supper then! To celebrate the opening of great fishing all over North America, I am offering 15% off the regular, already discounted price of the book when you use the coupon code HOOKED. Offer is good through Friday, May 19. Fishing, that's what's up! I've been fishing in Nebraska, Oklahoma, Florida and Alabama in the past couple
weeks, and it's been fun. Above is a nice, 26-inch redfish I caught on a popping cork with a live shrimp in Mobile Bay near Dauphin Island, Alabama. This fish became the tester for a new and improved version of my redfish on the halfshell recipe that will hit HAGC soon. The new rendition is inspired by the amazeballz halfshell recipe dreamed up by my friend David Bancroft, an Alabama treasure who runs the restaurant Acre in Auburn. And if you're near Kansas City, I'll be cooking Sonoran tacos at Yoli
Tortilleria on Thursday, May 18 starting at 6 pm. No reservations needed, just show up! Comments?Let us know what you think about Wild Bites by using our anonymous comment form - we love to hear from you, and we read every single comment. If you have a question, fire away and be sure to share your email address so we can respond. |
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