_by Colin Kearns
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Pat Werner cooked these snacks on New Year’s Day. Starting at the bottom: French bread toasted in the broiler with olive oil, then topped with caramelized shallots, smoked backstrap, and Gruyere. Once all the fixings were added, Pat says he just threw it back under the broiler for another minute or two. “I don’t know how they tasted cold because they didn’t last long,” says Pat.
And Dan, a regular on Food Photo Friday, shared a shot of his grilled rack of venison with loaded baked potatoes. Hey, Dan. Can I come over for dinner sometime?
As always, send your food shots to fswildchef@gmail.com. We’ll post them in next week’s edition of Food Photo Friday.