Hank Shaw's Blog, page 71

Grilled duck breast - or in this case grilled specklebelly goose breast - is a bedrock skill for any waterfowler. But it can be tricky, depending on how fat your birds are. Here's how to go about it without ruining your grill.

Grilled quail with foods from the Sonoran Desert: tepary beans, cholla buds, native onions and chiltepin chiles. The quail gets a bit of a glaze from prickly pear syrup. It's a dish that give you a sense of place, a sense of grounding.

Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It's made by grilling everything but the main fillets, then stripping the meat for this salad. Thrifty, and awesome.

It's huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.

There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It's a very simple fresh sausage, grilled and served with chimichurri on a roll. Here's how to make it.

When you catch a big fish, don't forget the "collar," the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.

Verjus, or verjuice, is the juice of unripe grapes - wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here's how.

July in a garden's high water mark. It is also time to contemplate the autumn to come. This year, it is time to do the same in my own life's garden.

One of the bedrock skills you should have as an angler -- or, really, anyone who cooks fish. If you can make a good fish stock, you can get more out of the fish you bring home and boost the flavors in your seafood cooking.

When you forage, fish or hunt, it takes a toll on your hands. But in this age when we are so divorced from the natural world, so distant from finding our own food, it's becoming ever more important to earn some of those cuts and scrapes on your own hands.