Hank Shaw's Blog, page 58

Fiddlehead Stir Fry with Pork

Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They're featured here in a simple Asian stir fry with wild boar backstrap.

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Morel Tortellini

When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.

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Konigsberger Klopse, German Meatballs

Who doesn't love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.

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Junipine Wild Ale

A recipe for a juniper wild ale with pine needles that I call Junipine. It's a red ale fermented with the yeast on the juniper berries.

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Greek Fried Mussels

Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.

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Gobbler’s Knob

Hunting turkey in the Sierra Nevada in springtime can be frustrating, and, if you're successful, rewarding. Turkey hunting on public land can be tough.

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Cardoon Gratin

If you've never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.

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Duck Confit Tacos

Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.

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Spring Ramp Risotto

It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.

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Elk Tenderloin with Ancho Sauce

Deceptively simple, the ancho sauce really makes this dish. Elk, deer or any red meat will work here.

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