Cleaning & Cooking

Recipe: Cast-Iron-Skillet Fried Catfish

Sarah Smith — Tue, 07 Feb 2012 12:30:06 -0500

by Colin Kearns

Like just about every eater (and imbiber), I have my weaknesses: cold fried chicken, bacon, backstrap, bourbon, fish tacos, sharp cheddar and pretzels. And catfish—preferably fried.

So when I saw the recipe for Deep-Fried Catfish in the new Lodge Cast Iron Cookbook, I asked the folks at Lodge if I could have it to share with Wild Chef readers. They obliged, bless their hearts. Enjoy.

Deep-Fried Catfish

Ingredients:
- 1 gallon canola oil
- 3 cups all-purpose flour
- 3 cups cornmeal
- 5 pounds catfish fillets, all cut to about the same size
- Garnish with lemon wedges.
- Salt and freshly ground black pepper
- 1 small jar yellow mustard
- Lemon wedges for garnish

The Best Field & Stream Reader Photos From January 2012

Dave_Maccar — Tue, 07 Feb 2012 12:06:52 -0500

Each month, Field & Stream editors review the hundreds of photos submitted by readers to our Trophy Room. If your photo is chosen to be printed in the Game Faces section of the magazine, you’ll win a Rapala Fish ‘N Fillet knife!

Submit your photos here!

Here are the monthly Best Reader Photo Galleries from last year:

On the Spot: Guide, Author Pat Dorsey

Sarah Smith — Wed, 01 Feb 2012 11:20:44 -0500

by Kirk Deeter

John Merwin's blog post the other day referenced a book by Pat Dorsey (Tying and Fishing Tailwater Flies). So I thought I'd follow up with an "On The Spot" interview I did with Pat at the recent International Sportsmen's Expo in Denver.

Pat and I are old friends. In fact, back when we were in our early thirties, I was co-authoring a book on fishing guides, and Pat was one of our first "volunteer" subjects. He showed me Cheesman Canyon, the Williams Fork, and Dream Stream section of the South Platte in South Park. And he did it for gas money, despite the fact that we didn't have a publisher committed or anything (it was an excuse to go fishing). The book turned out to be Castwork, which boosted my outdoor writing career. It's out of print now, but you can read excepts at MidCurrent.

Rio Grande Road Trip: The Outtakes II

Sarah Smith — Tue, 31 Jan 2012 12:45:48 -0500

by Tim Romano

Last fall I had the pleasure of following the entire length of the Rio Grande River, from headwaters in Colorado to the terminus in Texas at the Gulf of Mexico; fishing, rowing, and following two guys on motorcycles the entire way. I was on a Field & Stream assignment with Digital Director, Nate Mathews, and his father, Bruce Matthews, who is the executive director for the North Country Trail. I was following in the chase vehicle with my camera equipment, boats, fishing and camping gear.

The story was published in this month's (February 2012) issue of the magazine. In the mag there were 25 images published. I took over 8,000 images over two weeks. I thought heck--let's show em some more… Here's the second half of the trip. The first batch of outtakes can be found here.

Enjoy.

Food Fight Friday: International Edition

Sarah Smith — Fri, 27 Jan 2012 09:22:10 -0500

by David Draper

Mongolian Elk vs. Turkey Curry

What I like about Wild Chef readers is they’re not afraid to get creative in the kitchen. It’s good to know there are some wild-game cooks out there playing hooky from the cream-of-mushroom-soup school of wild game cooking. We’ve got a couple great examples this week, as readers Chris Johnson and Levi Banks weigh in with a couple of mouthwatering dishes, both which offer some international flair.

Personally, I’m a bit torn on which to vote for, but I can probably predict how readers are going to swing this. That turkey curry looks and sounds delicious. Plus, any photo featuring both a bottle of Sriracha and a sippy cup of milk has got to be a winner. Still, you love your venison, which is usually a lock on Food Fight Fridays. But maybe you’ll surprise me this week.

Why Wild Game Should Matter in the Mainstream

Sarah Smith — Wed, 25 Jan 2012 09:51:50 -0500

by David Draper

Last Friday, at McCarran International Airport in Las Vegas, while waiting for the weekend shift of working girls to deplane, I picked up a bottle of water and some reading material for my flight home. On the rack, there were the usual periodicals that often make their way into my carry-on: The Atlantic (which my swollen head couldn’t fathom at that moment); Surfer (not really the inspiration I needed for a trip home to Nebraska), and Esquire (didn’t want to be seen reading a magazine with a picture of Bill Clinton on the cover).

What I did find was a copy of Saveur, a food magazine whose Jan/Feb issue annually lists their Top 100 people, places, and ingredients for the food-obsessed. The Saveur 100 issue serves as great inspiration in the kitchen and fuels many a daydream for food-related road (and plane) trips should I ever win the lottery. It’s the kind of best-of list where you’ll find meatloaf next to something called mugua ji, or a treatise on the Czech Republic’s microbrews matched with Frito Pie.

Rio Grande Road Trip: The Outtakes

Sarah Smith — Tue, 24 Jan 2012 09:34:31 -0500

by Tim Romano

Domestic Pet Hair Fly Winner Announced

Online Editors — Thu, 19 Jan 2012 11:40:44 -0500

by Kirk Deeter

After careful thought, I have decided to award the prize (The Little Red Book of Fly Fishing) to Kyle Deneen.

He wrote: My cat Schizmak, (I just wanted to put his name in there because its cool) is a long haired Russian Blue, when the winters are around I take his under coat and use it for some of the best dubbing I have ever used. A cats undercoat will make the best "hairs ear nymph" but I guess we should now call it the "cat hairs nymph." Also my buddies and I from Fat Guy Fly Fishing found out that my back hair makes great dubbing after my wife shaves my back.

How To Eat Like A Caveman

Sarah Smith — Tue, 17 Jan 2012 11:08:21 -0500

by David Draper

Those of us dealing with the post-holiday hangover might be thinking about losing a little weight around the middle. I know I’ve put on a few pounds this fall that will need to be shed before I hit the woods for my annual spring turkey death march. I generally don’t tend to pay much attention to any of the diet trends that come and go, but one that does intrigue me is eating Paleo, a.k.a. the caveman diet. The name alone conjures images of tearing hunks of fire-roasted meat right off the bone, something I can relate to as a hunter. But apparently there’s more to the diet than that.

To learn more about eating like a caveman, I tracked down Charles Mayfield, co-author with his wife Julie of the Paleo Comfort Foods cookbook. In addition to being cookbook authors, the Mayfields own several gyms in the Atlanta area and are hardcore fitness junkies. Charles is also a hunter, so who better to explain the Paleo lifestyle and how it can benefit hunters and wild-food lovers.

The Best Field & Stream Reader Photos From 2011

Dave_Maccar — Mon, 09 Jan 2012 16:15:14 -0500

Every month readers submit hundreds of photos to our Trophy Room. They include everything from grip and grin shots of some beautiful animals and fish to remarkable nature shots taken on fishing and hunting trips. These are the web editors' picks for the best reader photos of 2011.

Our Trophy Room is always open, so Submit your photos here!

Here are the monthly Best Reader Photo Galleries of 2011: