Side Dish Recipes
Yellowtail Pepperfin (Pepper fin)
This one’s by request from Dave Dolan, a friend from southern California who just returned from 7 days on the water with a gang of misfits fishing the Royal Polaris on a trip sponsored by Let’s Talk Hook-Up. Dave’s looking for something to do with a freezer full of yellowtail. Inspired by my local favorite…
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Venison Satay Skewers
Prepared on The Sporting Chef TV show with my good friend, Joe Shaw. Hey Joe, how come you never call any more? If your guests are allergic to peanuts, then this would not be a party starter.
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Easy Caesar Salad with Pheasant
Great way to use up leftover upland game birds like pheasant, quail or dove. If smoked, even better. If you have leftover pheasant that you end up not using, then freeze it using a FoodSaver vacuum sealer – try their outdoor editions, especially made for hunters.
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Venison Sloppy Joe’s
This recipe is a bit of a throwback to my school days when my mother would blend canned “Manwhich” sauce with cooked ground beef. Truth be told, I got really tired of eating Sloppy Joe’s. I’m pretty sure that I went 25 years or so before eating another one after high school. That is, until…
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Duck Mousse or Pate
We had the pleasure of working with Tasia Malakasis of the famous Belle Chevre Fromagerie near Athens, Alabama. Tasia showed us how to turn a few duck breasts into a delicious pate-like spread. it only takes a few minutes to whip up a batch. Surprise your non duck-eating friends with this spread, but don’t tell…
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Spicy Goose Stew
The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.
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Fred Hall Smoked Lemon-Herb Fish Pate
For all of you Fred Hall show goers. The fish is first brined, then smoked in a Camp Chef Smoke Vault at 200 degrees for 1 – 2 hours, depending on the type and thickness of the fish. If your smoked fish is alredy on the salty side, you may not need to add additional…
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Bloody Mary Rockfish
It’s just spicy enough and a little tomatoey. Serve on a bed of rice, wrapped up in a warm flour tortilla or crispy corn tortilla for fish tacos. In a pinch, you can use prepared bloody Mary mix and olive oil.
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