You want this fried fish sandwich in your life. Yes you do. Here's what's trending on Hunter Angler Gardener Cook: - Here's a great recipe for a poke bowl
made with halibut, or any white fish. Make sure you pre-freeze the fish before making this, though, for food safety!
- I love this recipe for sweet pea gnocchi, those little Italian dumplings. A pretty and
tasty vegetarian summer supper.
- Sometimes you just want a simple, fried fish sandwich. Walleye is great, but so is any other firm white fish. I love this with catfish, perch and snapper, too. Add bacon for bonus points.
- If you still have venison backstrap, making a stir-fried kung pao venison is easy and super delicious -- and it won't heat up your kitchen.
- Pickled fennel is easy to make and fantastic as a side to grilled fish or meats, or charcuterie. Better with garden fennel, but you can use wild fennel, too.
- Want a weekend
project? Elderflowers are blooming everywhere, so it's time to make elderflower champagne! Fizzy, aromatic and gorgeous, this stuff is summer in a bottle.
Moving up the list: Nice to see my recipe for Mexican sopes trending! Sopes are handmade little tartlets made of masa that you then fill with good things to eat, like beans and braised meats. Definitely worth your time to make -- do it on a day off though. 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! Seared fish with cherry tomatoes. Cherry tomatoes are the first tomatoes to ripen, and they are starting to come ripe even here in Minnesota now. I love these micro tomatoes, and routinely grow several varieties in my garden, or, I will resume doing so next year now that my garden has been built (see below). Here are a few of my favorite recipes that use cherry tomatoes. - Seared fish with cherry tomatoes and fresh corn. A classic, works with any firm, whte fish, from walleye to snapper to black seabass, Pacific rockfish, you name it.
- This is a grouse salad with barley and cherry tomatoes, but you could of course use shredded chicken, rabbit, pheasant or turkey breast.
- Cherry tomato tart really highlights the tomatoes, and if you use several varieties, you'll get a cool kaleidescope effect. This is a savory tart great for a summer evening.
- Got too many cherry tomatoes? Make cherry
tomato confit! Slow roasted cherry tomatoes with olive oil and herbs will keep in the fridge for more than a month.
- It's a little early for okra here, but many places are getting it already. My Lowcountry okra salad is brightened up with cherry tomatoes. Think you don't like okra? Give this recipe a try. You may change your mind.
- I make a baller shrimp scampi, but you can "scampi" lots of things, and little bay scallops are some of the best alternatives. Like the salad above, brighten
things up with cherry tomatoes.
- Want a refined dish for date night? Make my salmon with cucumber sauce, garnished with golden cherry tomatoes. Super Scandinavian, super classy, not hard to make!
- Finally, given the incredible chanterelle season we're having, my chanterelle pasta recipe features golden cherry tomatoes to go with those golden nuggets of chanterelles!
3. It's Gardening Time, Finally! As you can see, these garden beds are no joke. Masonry, built to withstand a generation of Minnesota winters, the Vikings would be proud of them. They are ready to rock, finally, and I would love your advice on what to plant right now. I am in Zone 5A and it will be
July 15 by the time I can plant. Assuming cool weather stuff for fall, yes? Our first frost can be as early as September 21, and there's always at least a light frost by October 13. With that in mind, what should go in this year? You can respond via email or in the comments form below. Thanks in advance for your suggestions! 4. Summer Shrimp Pasta Salad These
sorts of recipes are over on TTB because either they are previews of the cookbook, or they are, well, a bit esoteric or unusual -- or, as in this case, I simply want to give you a great recipe without having to fret over Google and search engine optimization... It's a paid 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. Paid subscribers get a host of benefits for their $50 annual subscription,
including exclusive recipes and news-you-can-use posts like this one. Thanks in advance for considering it! It's been a bonkers chanterelle season here in Minnesota, like nothing I've ever seen anywhere. I've given away many pounds to friends, cooked as many as I care to eat, and am diligently sauteing them in butter, then freezing them for the winter months. I've taken some first solo steps into the woods, I am happy to say, and wrote about the joy of graduating from student to practicioner over at To the Bone. I also wrote about my teachers, my mushroom mentors, and how important it is to have such people in your life, no matter what the subject matter. The summer has been frenetic, in a mostly good way, and I am working hard to keep my nose to the grindstone working on new recipes and on
Borderlands, which I hope to have out in May 2025. But I am still making sure to get out into nature at least a couple times a week. As you are reading this, I am headed to northern Wisconsin to fish the Apostle Islands in Lake Superior. I've never fished there before, and I am hoping to catch lake trout, which are one of my favorite fish to smoke and grill. And next weekend, I am
hoping to catch walleyes over in North Dakota because life is just so much better with fried walleye, no? Wish me luck! Get outside, find some mushrooms, pick some berries, catch fish, dig clams, grill cool
stuff, and be excellent to each other! A word on AI and where I am at in terms of my livelihood. Things have stabilized, but I've still seen a huge drop in revenue. If you want to help, read
this, and think about whether you're in a position to chip in as a paid subscriber to To the Bone, where I am slowly shifting my energies so I can keep making a living. If you're not in a position right now, I totally understand. Thanks for even considering it! ~ 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
every single comment. If you have a question, fire away and be sure to share your email address so we can respond. |
|
|
