Ischnoderma with Beef, Peppers and Rice
Here’s a great, basic recipe for an interesting mushroom. They may not be bright orange and vibrant like chicken of the woods, or as attractively shaped as a hen of the woods, but Ischnoderma polypores...
View ArticleFresh Pasta With Grass Fed Beef and Dried Morel Mushrooms
Winter means snow, cold, and a chance to try to use up some of the preserves I’ve put up for the year. I didn’t put up a ton of fruit this year, but I still picked plenty of mushrooms. Here’s a dish...
View ArticleSpruce Ham
A while ago I was having fun working with my old boss Andy, now executive chef of Oxcart Ale House in St. Paul while he did recipe development in my kitchen before opening the restaurant. He started...
View ArticleCorned Venison Heart
At Thanksgiving this year, I was wandering around my girlfriend’s family farm in Wisconsin. I went outside to check on someone when I spotted something sitting on the grill outside (it’s cold enough at...
View ArticleBergamot Italian Sausage
I try to remember to dry as much stuff as I can to use during the Winter, which if you live in the Midwest you know can mean a lot of time in doors fighting cabin fever and looking for things to do....
View ArticleBison Stew with Dried Bolete Mushrooms and Coffee
The good part about the dead of winter is that I can run all the heavy stuff the line cooks like to make, or as we call it: fat kid food. Braised meats galore, pastas layered with cheese, sausage and...
View ArticlePickled Lamb Tongues
My first time cooking with tongue was at Heartland, along with most of the other organs I learned how to cook. Usually I remember us cooking them and serving them as a small plate, tossed in a salad,...
View ArticleA Groundhog Stew
Each year I try to cook a new critter, or a part of something I haven’t before. After cooking thousands of pounds of chicken, fish, beef, duck, pork, lamb and all the usual suspects, somewhere along...
View ArticleBison Braised in Wild Grape Juice
A few months ago I had the priviledge of cooking dinner for some elite female explorers, including the first two to travel the landmass of Antarctica. The group was from around the world, congregating...
View ArticleHoney Mushroom and Beef Runzas / Bierocks
Back at the Salt Cellar there was an older couple that would come in every weekend, the staff and I called them our favorite couple. Salad, split entree, then they’d each have a different scoop of ice...
View ArticleBoar Ribs With Elderberry Glaze
Some interesting foods can be a harder sell than others, but boar will never be one of them. I’d chalk it up to the long history of Americans eating pork-boar sounds like a wild, exciting version of a...
View ArticleRaising a Guinea Pig for the Table
We have lots of holiday traditions in America. There’s the proverbial Christmas goose, Thanksgiving turkey, and Easter rabbit, all of which sound pretty typical if you’re an American — well, except the...
View ArticleLamb and Goat Breast
I just got done shooting a new video series with Chris Bohnhoff of Repast studios focusing on the ridiculously good lamb and goat from Shepard’s Song Farm. The video series was meant to focus on...
View ArticleWild Szechuan Peppercorn Jerky
I’d almost forgotten that I’d picked some Xanthoxylum berries this year, the little bag I put them in got mixed with some other dried goods and accidentally stored in one of those plastic fish boxes...
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