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  • June 30, 2010

    A Crash Course on Canning. Plus, a Recipe for Squash Pickles

    By CJ Lotz

    Later this deer season, when you’ve (hopefully) got a freezer packed with venison, you want a pantry lined with jars of delicious goods from the garden. Whether you’ve got extra tomatoes, stacks of squash, or beans drooping low from the vine, extra vegetables go a long way when they’re seasoned and preserved. And now is the time to can them.

  • June 28, 2010

    Gauge Wines Joins the Wild Chef

    By Colin Kearns

    Even the best chefs in the world need grape gurus (aka sommeliers) to help them out with the wine work involved with running a kitchen. Here at the Wild Chef, we’re no different. We’d like to think that we’ve got a pretty good handle on the food and cooking side of the blog, but we still have plenty to learn when it comes to wine. Enter the guys from Gauge Wines.

    Yes, that’s Gauge as in “12 gauge,” as in a wine for outdoorsmen by outdoorsmen. Three hunters and anglers, John Putnam, Bjorn Larson, and Trent Moffett, started Gauge Wines a few years back. They wanted to make a “full-bodied wine for full-blooded Americans,” a wine that worked with the fish they caught and the wild game they hunted.

  • June 25, 2010

    A Catfish Recipe for National Catfish Day

    By Colin Kearns

    That’s right. Twenty-three years ago today, President Ronald Regan designated this day as National Catfish Day. Granted, the government was recognizing “farm-raised” catfish specifically, but I see no problem in extending the parameters of the occasion to include, er, wild catfish.

  • June 21, 2010

    Monday Meals: Slow Barbequed Whole Redfish

    By Colin Kearns

    This week’s recipe comes, once again, from our friends in Atlanta: chef Kevin Maxey of Craft Atlanta (), and Chef Adam Evans of Craftbar Atlanta. And with today being the official start of summer, I can’t think of a better excuse to fire up the grill. Enjoy.

  • June 18, 2010

    What’s the Greatest Hot Sauce for Fish or Wild Game?

    By Colin Kearns

    It’s a loaded question, I know. With all of the varieties of hot sauce out there (a Google shopping search revealed 51,306 results), how can you pick just one as the best? I know this is one instance where I have trouble with commitment, which is why I have currently have three types of hot sauce in my fridge. Not to mention the plentiful pile of packets I’ve hoarded from various deliveries. I just can’t bring myself to throw them away.

  • June 16, 2010

    What’s the Worst Wild Game Meal of Your Life?

    By Colin Kearns

    Yesterday I learned that John Besh, an all-star New Orleans chef and a friend of Field & Stream’s, has a new TV show on TLC. It’s called “Inedible to Incredible,” and each episode will feature Besh assuming the role of Kitchen Hero by turning the culinary-challenged into competent cooks. Based the series preview here—which shows one home-cook-in-need-of-help grinding strawberry cereal flakes into hamburger patties—I’d say that Besh certainly has his work cut out for him. And then some.

  • June 14, 2010

    Recipe: Smoked Georgia Trout Salad, Top Chef Style

    By Colin Kearns

    This week’s recipe comes from a pair of chefs who help run the southern division of “Top Chef” head judge Tom Colicchio’s Craft empire: Kevin Maxey, chef de cuisine of Craft Atlanta, and Adam Evans, chef de cuisine at Craftbar Atlanta. When Maxey and Evans aren’t in the kitchen, they love to get on the water and chase trout, bass, and more around Georgia. Here, they’ve shared one of their trout recipes they serve at the restaurants, so you can cook like a true Top Chef right at home. Enjoy. —Colin

    Smoked Georgia Trout Salad

    For the trout:
    Season with salt and pepper and brush with sorghum molasses. In a 225-degree grill, or low heated grill, cook trout on a grill, skin side down, for 20 minutes or until almost cooked through. (If you don’t have a grill, you can cook in any oven at 350 degrees for 8 minutes.)

  • June 10, 2010

    Are You a Cookbook Cook?

    By Colin Kearns

    I love cookbooks. I love that they teach you how to make something and how they often tell the story about the food that you're preparing. I've started to build up a decent cookbook collection in the last year or so. Some have been gifts, some were freebies, and some I bought. Of course, one thing about cookbooks is they're not small, and recently I had to rearrange my bookshelf to make room for my library, which continues to grow.

    On the opposite end of the spectrum, I have an iPhone (which is small) and I've downloaded eight Apps that are somehow related to food. If I want to make a reservation... I have an App for that. If I want to see what's in season at the farmer's market... I have an App for that. If I want to find a quick recipe... I have, er, three Apps for that.

  • June 7, 2010

    Recipe: How To Cure Duck Prosciutto

    By Colin Kearns

    Yesterday, I got try out an experiment that I’d been conducting inside my refrigerator for the last couple of weeks: duck breast prosciutto. And after a highly sophisticated taste test with some cheese, olive oil, and ciabatta bread, I'm happy to report that the results were positive.

  • June 3, 2010

    Recipe: Blackened Grouper with Orange Remoulade

    By Colin Kearns

    Several weeks ago, I learned about a great new website for home cooks: Man Tested Recipes. The site has tons of recipes designed for guys. This means a lot of stuff that’s grilled, a lot of stuff with cheese or beer or both, and a lot of stuff with bacon. But they also have a lot of recipes that sportsmen would enjoy, including a decent selection of venison dishes and suggestions on how to cook your catch.

    The folks at Man Tested Recipes have been kind enough to share their recipe database with us, and this recipe for grouper (courtesy of Grady Spears) immediately caught my attention. Living in New York, I don’t have much access to good grouper spots. But it’s a species that you can often find at the market or fishmonger.

    This one sounds good enough that I wouldn’t mind booking a trip to Florida just so I could catch one and cook my own. Enjoy. —Colin

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