This is the venison steak you crave... Here's what's trending on Hunter Angler Gardener Cook: - People are cooking venison steaks, both in pans and on the grill. Here are my tips and tricks for how to cook a venison steak. And here's how to grill venison.
- With all the rabbits in my
neighborhood, I oughta make a batch of fried rabbit. Apparently lots of people are doing just that because the recipe is trending!
- Smoked trout
dip is a great summertime potluck offering. If you want to start from scratch, here's how to smoke trout or kokanee.
- Yes, it's a weed, but it's also a tasty weed: Purslane is one of my favorite warm weather
greens. Absolutely worth your time. Here's how to identify, harvest and cook with purslane.
- These are absolutely the best crab rolls you will ever eat. Works with crawfish and lobster, too. A summertime classic.
- Finally, snapper seasons have started in the South, and my fried snapper bites are a crowd favorite. This recipe works on any white fish, so have at it! For more fried fish recipes, see below.
Moving up the list: Looks like elderberries are ripening in many parts of the country (they're still flowers here in MN), because my tutorial on how to harvest elderberries is booming! Give it a read so you can make the most out of the harvest. Love these or any of my recipes? Please rate them while you're there so people searching for recipes know they're worth clicking on! 2. Fava Beans and ArtichokesFresh fava beans ready for processing. It's the season for garden bounty, finally. Two of my favoriteearly summer vegetables are fresh fava beans and artichokes. Yes, I know you can't grow artichokes everywhere, but in California, where I used to live, they're in abundance now -- and they're popping up in markets all over the country. Fava beans are ripening all over, however (they're been hitting California markets for a couple months now), and they are absolutely wonderful cooked fresh. Here's a tutorial on how to cook fresh fava beans. I mostly just toss fresh favas with good olive oil, lemon juice, shaved pecorino or parmesan cheese, and freshly crack black pepper. Add in some arugula, or radish greens, or endive or radicchio and you have a classy salad. Below are some of my favorite recipes that use artichokes and fava beans: - Cheek by Jowl is one of my named dishes, one I love this time of year. Braised pork or beef cheek (you can use shank or shoulder, too), with fresh fava beans and a beautiful saffron sauce.
- Pickled artichokes are amazing even as a store-bough item, but make them yourself and they're heavenly. Why? Because homemade are far firmer and stand up to whatever you're serving them with. Baby artichokes are best, but you can quarter the hearts of big ones.
- A chunky artichoke soup with meatballs is a great option for a cooler day. I like making these meatballs with lighter meats like ground pheasant, turkey or chicken.
Everyone's fishing, and to most, including me, that means fish fry! I love fried fish so much I have lots and lots of recipes for them in various ways, from the buttermilk fried walleye in the picture above (this method works with any white fish), to Vietnamese crispy fish and more. Here are some fun ways to fry your
catch: - In Mexico, there's a thing called chicharron de pescado, which is chunks of fish fried really crispy, and served with salsa. It's amazing.
- Sometimes you
just want a simple fried fish sandwich. Add a strip or three of crispy bacon and you have a BFLT, which is a mighty fine thing...
- I have three Asian recipes for whole fried fish, each very different. There's Thai fried pomfret, which works with all sorts of fish (pompano, whole bluegills and crappie are great options), Chinese crispy fried carp, where you fry the
heck out of the fish to soften those little bones, then cover the fish with a zippy sauce, and a very simple Hmong style fried whole fish, with lots of herbs and lemon.
- You can't go wrong with a fried fish taco, can you? I didn't think so.
- Finally, the classic: Beer battered fish. I love this with
halibut, but any firm fish works, even shark!
There may be no more “Mexicaner” place in the United States than Texas’ Rio Grande Valley. A sprawling, steamy swath of South Texas stretching from Rio Grande City to the Gulf of Mexico, the RGV is at once urban and agricultural, Mexican and Texican. I spent a week there eating
and exploring for my upcoming book. Read all about the adventures, and yes, there were adventures, here. This is my latest post on To the Bone, where I am shifting a lot of my efforts these days as AI continues to crush my livelihood in online search. It would mean the world to me if you'd subscribe, and you can start with a free subscription and upgrade to paid later if you want to support my work. Thanks in advance! I drove out to California last week, ostensibly to gather the last of my stuff from my old house. It is also mushroom season there, and my ex Holly and I decided to go up to the Sierra in search of morels and spring porcini. Not only did we find shrooms, but we also found equilibrium, a gift I am grateful for. I wrote about both the mushroom hunt and what it means to reach this stable state over at To the Bone. I'm home from that trip now, and am settling into summer in Minnesota. Chanterelle mushrooms should be starting soon -- they're already happening in the South -- and fishing is good everywhere. Gardens are producing all over, from radishes in the Dakotas to tomatoes and corn along the Mexican border. A word on AI and where I am at in terms of my
livelihood. Things have stabilized a bit, but I've still seen a huge drop in revenue. Last time I asked you to consider becoming a paid subscriber over at To the Bone as a way to support my work. Many of you responded, and I am grateful for that. Truly grateful. If you want to help, read this, and think about whether you're in a position to chip in. If not, I totally understand. Thanks for being here, everyone. Without you, none of this can happen. ~ Hank 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
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