Wild Bites #72: a 5-minute read that makes you smarter about wild food and tells you what's to come on the website,
YouTube, or To The Bone. ~ Hank A classic: Oklahoma onion burgers! Here's what's trending on Hunter Angler Gardener Cook: - LIke fish cakes? You'll love my Minnesota-inspired fish cakes that use wild rice. Any white fish works, but obviously walleye would be fantastic here.
- Wild plums are ripe all over, and one great way to preserve them is to make Chinese plum sauce, which is insanely good on duck, goose, or venison.
- It's Labor Day weekend, so many of you will be grilling some venison. Here are my favorite
venison marinades for you to try this weekend.
- Another great idea for the holiday weekend would be Oklahoma-style onion burgers, one of the signature
dishes of that state. They're a smashburger, and work well with venison.
- Okra is finally coming in here in Minnesota, and my favorite way to put it up is to make spicy pickled okra. You need this in your
life.
- It wouldn't be Wild Bites without meatballs! This time I'm highlighting my Japanese teriyaki meatballs, which I normally make with venison. But any ground meat
works.
- If you are catching salmon or trout, give my salmon risotto a try. It's an easy, rich dish that can also use trout or salmon stock.
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! You can get your signed and personalized copies this fall! I have three big events in September, and I need your help to spread the word about them. The first will be in Kansas City, then Oklahoma City, and finally Denver. - I'll be in Kansas City on September 11 at Yoli Tortilleria, where we'll be serving Sonoran burritos, and I'll be signing books. You can also pick up some of their insanely good tortillas, too! These are the best Sonoran tortillas outside Sonora! Get your tickets here.
- After that' I'll be in Oklahoma City on September 17 at Cloud Puncher in the Lively Hotel. This is the restaurant of my friend (and Top Chef finalist) Josh Valentine. We'll be making food from Borderlands and I'll be signing books. Get your tickets here.
- My last September event will be in Denver on September 23 at Riot
BBQ, where I'll team up with another Top Chef alum, Manny Barella, who is from Nuevo Leon, one of the regions covered in Borderlands. This will be a full-on dinner, and it'll be packed! Get your tickets
here.
Hunting season's unofficial start is Labor Day, with dove season. It's a huge deal in many parts of the country, from North Dakota all the way to the Mexican border, but it's most popular in the South and Southwest. Here are my favorite dove recipes to get you started this season! - Labor Day means poppers to me, so I have two for ya: Hank's Dove Poppers, which are a kicked up version of the classic, as well as my ode to
Arizona, Dateland Dove Poppers.
- My signature dove dish is the famous Doves a La Mancha, grilled whole doves Spanish style. So good!
- A fun take on French steak au poive is my Peppered Dove
Breasts, and a great take on a Southern classic is Chicken Fried Dove (or Teal) with Southern Tomato Gravy.
- I have a fun, slow-and-low Barbeced Dove Recipe that is fantastic, and works for all sorts of BBQ sauce.
- Finally, I love this recipe for Dove Jaegerschnitzel. It uses the breasts, and takes advantage of fresh mushrooms and cream.
Super easy and fantastic. Cherry tomato confit. It's late August and anyone who is growing them is overrun with tomatoes. Up here in the North, most of us grow smaller
tomatoes, even cherry tomatoes. Now is the time you can be absolutely swamped with them. So here are some things to make with all sorts of tomatoes from your garden! - I love, love, love this recipe for cherry tomato tart. It's beautiful, versatile and good either warm or at room temperature.
- Another winner is cherry tomato confit, which is really a fancy way of saying very slowly roasted tomatoes
with olive oil, herbs and salt. So great on pasta, and it will keep in the fridge for weeks!
- I love tomato sauces of all kinds. Here's a meatless tomato sauce that uses a little fennel, and another
that has a touch of saffron. Both are epic on fish.
- Got tons and tons of tomatoes? Make your own tomato paste the Sicilian way, and it's so, so, so much better than store-bought.
- Finally, I have been making this Spanish fish with tomatoes recipe for almost 20 years, and it's just as wonderful now as it was then.
5. Book Update and Flash Sale!It's pesto season! Book tour restarts after Labor Day, and I will be going at a measured pace from here to December. I am still adding events here and there, and I have three in September (see above), but I have heard from many people who are not doing great financially, and who are looking for less expensive ways to support creators they love, including
me. So expect fewer full-on dinners -- and most of those will be casual -- and more meet-and-greets, parties with apps, and such. That's a lower cost of entry, and we still get to hang out. But word of mouth is so vital! Please take a look at my book tour schedule and see if you or anyone in your world might want to go to one of them. In the
meantime, I am running a flash sale on Borderlands and Pheasant, Quail, Cottontail in honor of the opening of upland seasons! Use the code UPLAND and you'll get 15% off your order! This is the biggest sale I've run in a long time, and it only lasts until September 14. I also really need reviews on Amazon -- you can leave a
review here -- because those reviews can make or break a someone's decision to buy the book. You can leave a review even if you didn't buy the book on Amazon! Finally, I've been preserving and pickling and freezing and drying All the Things, especially
pesto. I wrote all about pesto as a master recipe for all sorts of herbs, nuts, cheeses and oils -- making pesto more of a concept than dogma -- over at To the Bone. Enjoy the end of summer, everyone! Soak it up, eat something wonderful, and put up a bit of that sunshine for winter. ~ Hank Comments?Let me know what you think about Wild Bites by emailing me at hank@huntgathercook.com. If you have a question, comment, or request, fire
away! |
|
|
