Side Dish Recipes
Bison Flank with Black Bean and Corn Salsa
OK, we’ll assume that most folks don’t have a hunk of bison in the freezer. Fortunately, this recipe works with any piece of grilled meat or upland game. The Grilled Avocado and Black Bean and Corn Salsa Recipe is HERE t;
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Salmon Escondido
Escondido is a town in southern California. I’m sure there is a story here, I just can’t remember it. You can either grill or sear your salmon. If grilling, Gerry recommends cooking on a wood plank. “They just make the salmon so delicious and flaky”. We agree.
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Jalapeno Fish Spread
Broil, bake, fry, grill, sauté, pan-sear, pan-fry, stir-fry, braise, barbecue, cold-smoke, hot-smoke…but what about mash-it-up-into-a-spread? When most folks think about making a fish spread, it’s all about salmon or maybe tuna. While both fish make great spreads, it’s easy to make a delicious fish spread with just about any type of fish. I like to…
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Dungeness Crab Cakes
Also works with picked blue crab and, if you’re out of crab, cooked flaky white-fleshed fish fillets work well, too. Just make sure that the crab meat has been patted dry with two-ply paper towels. If it’s too wet, it won’t hold together when cooked. Serve with flavored aioli, tartar sauce, clarified butter or cocktail…
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Elk Lettuce Wraps
Susie Jimenez created this unique and delicious lettuce wrap using ground elk meat. And if you want more carbs, just take that whole lettuce roll and wrap it in a flour tortilla. No dressings are necessary, but you could add a Thai Peanut Sauce.
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Black Olive and Tomato Relish (or Salsa)
For more kick, add jalapeño or your favorite chile. And this is a great way to use your tomato harvest – plus you can can it and share with your neighbors or friends. Great on burgers, sausage or just as a side for your summer BBQ.
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Pickled Shrimp
Those of you might not think this shrimp looks really appetizing – but trust me, it tastes delicious. Keep refrigerated and it will keep for some time for you. Great appetizer for a football party or backyard bbq.
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Hank Shaw Makes Antelope Heart Schnitzel
Hank Shaw, James Beard Award Winner, chef, hunter, angler, lecturer and cookbook author, shows how he makes the most of an antelope heart. It’s crispy, tender and delicious!
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Crappie Tostada
This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you, but I’m a crappie fan.
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