By: Heath Wood One of the main steps to achieving better tasting venison is to be creative when cooking. I only cooked venison for several years by soaking it in milk, rolling in flour, and deep-frying in vegetable oil. Don’t get me wrong; I still love deep-fried venison. However, to gain the full flavor potential…
By: Heath Wood One of my family's favorite summer activities is attending a prominent farmers' market in a nearby city. Every Saturday morning throughout the summer, a group of local farmers, craftsmen, food vendors, and more gather to sell their treasures. Recently, my family and I awakened early on a Saturday and drove an hour…
By: Heath Wood When I regretfully declined an invitation to fish on the gulf coast of Florida, I knew my opportunity to get my hands on some great-tasting red snapper was out of the question. To my surprise, the friend who had invited me along on the fishing trip called me when he returned to…
Continue reading ➞ Smoked Red Snapper Sandwich with Garlic Aioli
By: Sam Kohler Ingredients 1/2 Yellowfin Tuna; Finely Minced 2 Avocados 2 Cups Sushi Rice; Dry5 Tablespoons Mizkan Sushi Rice Seasoning1 English Cucumber; Thinly Sliced2 Jalapeños; Thinly Sliced1/4 Cup Bourbon Ponzu Sauce 2 Tbsp. Sesame Oil 1/4-1/3 Cup Kewpie Mayo1 Tbsp. Sriracha1 Tbsp. Gochujang 1/2 Cup of Avocado Oil Instructions Begin by cooking your rice…
By: Sam Kohler Ingredients Yellowfin Tuna Poke Marinade 1 lb of Yellowfin Tuna; 1/4 in Diced2 Tablespoons Sesame Oil 1/4 Cup Soy Sauce1 Tablespoon Sambal Oelek 2 Tablespoons Ginger; Paste or Grated3 Tablespoons of Sake 3 Tablespoons of Mirin 1 Bunch of Green Onions; Finely Sliced Japanese Onion Salad 1 Whole Sweet Onion; Thinly Sliced2.5…
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