Hank Shaw's Blog, page 82

Spanish Clams and Chorizo

The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.

Exploring California Coffeeberries

First off, did you know that coffee comes from berries? Probably. Now, did you know that there's a California coffeeberry? Probably not. Actually, there are several varieties. And yes, you can make your own coffee from them. And yes, it's really good!

Pickled Pike

If you're not from the Northwoods, you may have never heard of pickled pike. Well, this is to the boreal forest what ceviche is to the tropics: A great way to snack on fish with saltines...

Basic Pork or Wild Boar Salami

This is the "little black dress" of salami. It's meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not. After all, the spare, simple black cocktail dress is a classic for a reason.

Salmon Patties

When life gives you salmon, LOTS of salmon, make salmon patties. Sure, you can make these with regular cuts, but I prefer to make my salmon patties from "spoon meat," which you scrape from the carcass. Here's how to do it.

Salmon Burgers

When life gives you salmon, LOTS of salmon, make salmon burgers. Sure, you can make these with regular cuts, but I prefer to make my salmon burgers from "spoon meat," which you scrape from the carcass. Here's how to do it.

On Trolling

Trolling for fish - salmon or otherwise - is unlike almost every other type of angling. Trolling causes a cascading avalanche of emotions all ultimately flowing into caught fish, the promise of dinner, and a zenlike state... if you're lucky.

Venison Burgers

Venison burgers. Pretty much anyone who hunts (or eats) deer makes them. Here's some of the art and science to making as close to a "perfect" burger as you can make, as well as my baseline recipe for great venison burgers.

Boquerones, Fresh Cured Anchovies

Fresh cured anchovies sounds like an oxymoron, but it isn't. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.

Seaweed Salad

It is a truism in this world that you can live around something your whole life without any inkling that it exists, and then, once it’s been pointed out to you, you can’t stop seeing it. Humans see things that we deem relevant to our lives, and, as a simple matter of sanity, filter out that […]