One of my earliest childhood memories is the Kentucky mountainside opposite my great-grandmother’s porch. A steep mosaic of oak and pine, it towered over the one-lane highway hemming its slope, a short walk from Nannie’s front steps. I recall well the intermittent hum of semis at night, the whirring glow of their cab lights like fireflies in our guest bedroom window. In the morning we woke early to the sounds of Nannie working in the kitchen. Smells of frying bacon and chicken roused our noses from sleep, luring our feet, pair by pair, down creaking floorboards. Continue reading “Incorporating My Appalachian Roots: Kentucky-Fried Ruffed Grouse Legs”
I will openly admit it: I nearly cried seconds after shooting my first rabbit. Every youngster, when cutting his or her teeth on small game hunting, must come to terms with the sport and everything it entails. Tears are expected. However, I was 33 years old. Continue reading “A Meal Meant for Family: Braised Rabbit with Irish Curry and Fried Potatoes”
Originally perfected during my years in the Pacific Northwest, this recipe has become a favorite in our household and is applicable for any trout, steelhead or salmon. The dish requires little work, just patience for a great-tasting cream sauce.
Continue reading “A Classic Pacific Northwest Plate: Seared Trout with Pinot Grigio Cream Sauce”