Side Dish Recipes

Halibut and Scallop Cakes

If you’re using previously frozen scallops or fish, make sure that, after thawing, you wrap them firmly with two-ply paper towels to get the moisture out. Your cakes will hold together much better if the scallops and fish are well dried before mixing. You can also this recipe with leftover cooked fish and shellfish.

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Golden’s Striper Nuggets

This recipe won Bill Golden a mess of Yamamoto baits from HuntFishCook TV and Bob Simms Outdoor Show on KFBK radio in Northern California.  It’s simple and delicious.  Congrats Bill! We should do more of these recipe contests because I am finding some gems.

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Herb Vinaigrette

For all fish, shellfish and game. Check out my trout recipe using this here.  It makes plenty of dressing to keep on hand, so enjoy throughout the week! Use more basil as it is an excellent source of carotenoids such as beta-carotene, which can help to avoid free radical damage and hey, we all want that.  

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Smoked Quail Salad

Smoky quail, just cooked and still tender, tossed with a spirited vinaigrette and served atop a mound of crisp lettuce – delicious! To smoke your game, use a Camp Chef smoke vault to get mesquite, hickory or other flavors into your meats.

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Simple rice and gravy squirrel dish.

Simple Squirrel (Hillbilly squirrel & gravy over rice)

What wine do you pair with squirrel? Since it is still a game meat, and a dark meat at that, a red wine would work best – especially with this heavier dish of gravy and rice. But really, even a great Chardonnay would go well with this dish. Try Michael David Winery Chardonnay 

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Peter B’s Barbecue Sauce

Some barbecue sauces just aren’t that good on their own – but they are great when cooked with meats/fish. This one can do double-duty as both. It is from the former Peter B’s Freeport Inn, just south of Sacramento, California.

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Spicy Spoonie Burger

Hey, there are a big bunch of you duck hunter types that won’t shoot the Northern Shoveler, the Spoonbill, the Laughing Mallard, Flying Technicolor Rat…you know what I’m talking about. Well, if you happen to be in the neighborhood when I’m cooking, there’s a good chance that the duck I serve you just might be…

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Chipotle Venison Burger

Bust out the ‘cue and ice down the beer, it’s officially grilling season. Oh sure, in most of the Western U.S., you can fire up the barbecue just about any time during the year, but summer is the time when I end up cooking outside more often than in. Keep the kitchen cool and fire up…

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Corn and Mango Relish

My favorite recipe of summer 2011, this one combines a few of my favorite flavors and textures.  Pan-seared fresh sweet corn, just-ripe mango, red onion, peppers, cilantro and lime – great as a side dish or served atop grilled fish.

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