It tasted like summer – simple, carefree, and just a touch hot.
An everyday meal harvested from nature’s pantry and celebrated in the home kitchen.
Jamie Carlson shares tips on handling Hen of the Woods or, Maitake – a great mushroom with a excellent texture and many uses. They typically grow in the fall and like the south face side of a big Oak tree. They will grow from the ground over the roots of the Oak. When you find one you usually have plenty to use and store for later use. A good sized Hen can be 4-5 pounds. I like to dehydrate some and freeze the rest.
Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the sausage or brats you’ve got stashed away in the freezer from last year’s deer season, the primary reason you’ll love it is because it is one of those dishes that just gets better with re-heating.
Though popular in the southern and central United States, fried green tomatoes deserve more respect in North County, the author says, and she has a recipe to convince you.
The addition of smoked sausage infuses the white wine roux that transforms this chowder into a flavorful gumbo, but if you want to leave the sausage out, the base recipe is still an excellent panfish chowder.
The author offers up a new culinary favorite.
An October hunting trip off the Gunflint Trail produced ridiculous autumn scenery, ruffed grouse, and an appetizing culinary education for the author last week.
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish is perfect for breakfast, lunch, or dinner. Not dissimilar to an omelet, a frittata, or even a quiche, this egg and potato dish also happens to pair very well with trout. The addition of sweet roasted red peppers and a touch of sherry helps ramp up the delicious…
Photo by Ken McBroom Blackened Fillet with Bacon Raspberry Glaze From the author: This recipe is a great way to prepare your fish fillets. Big crappie, catfish, and any fish that is thick enough, maybe an inch thick, to withstand the blackening process will do. The first time I saw the blackening process was in Alaska and it…
Lake Fish – Modern Cooking With Freshwater Fish by Keane Amdahl “Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms. Dried mushrooms can be fairly inexpensive, and a little goes a long way. The…
Meet a Taste of the Wild Contributor: Ken McBroom After a tour with the Army in Operation Desert Storm, Ken’s wanderlust took him all over our great country to include the oceans, rivers and mountains of Alaska Ken is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man….
The author devised this wild game cooking dish for locavores and old-school hunters alike.
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