Category: Kitchen Cooking

Homemade Pheasant and Cheese Ravioli with Tomato Basil Cream Sauce

I am going to be the first to tell you that you can substitute chicken for pheasant with this dish.  You can also use chucker, and or quail.  The tomato basil sauce comes from a little Italian joint in South Shore Lake Tahoe called…

Lasagna with Elk and Goat Cheese Ricotta

I have been working on this Italian classic for nearly a decade, each time making it better and better with new little twist and turns that takes me this.  I am honored to say it was collaborate effort of not only people like Ken…

Fresh Hand Cut Pasta

If I  had a son,   I would say “Son, if you are going to get the hot girls, you need to know how to make fresh pasta”.  I do not have a son, I have two daughters that LOVE PASTA.  They are spread…

Fried Chicken Sandwich with Slaw and Spicy Mayo

I got my new Bon appetite Magazine and it was all about making the perfect sandwich. I made a few little twist but kept to the recipe.  It was Sunday, so I got a day off from my diet and invited some friends over…

Tuna Tartare with roasted chili oil and hot peppers

I travel to the bay area of California a lot, and one of my favorite dishes that I look forward to is Michael Mina’s Tuna Tartare.  It is amazing, so after having it for my 545th time last week, I watched them prepare it…

Cioppino with EVERYTHING in it

On the way back from a successful steelhead fishing trip on the Umpqua River last week, Grover and I got to talking about food.  That is something we share in common, so for 3.5 hours we talked about the best dishes that we had…

Greek Gyro Wrap

A few months ago a good friend of mine, Ryan Nopp gave me a book for Christmas.  It is called “Great Sausage Recipes and Meat Curing” by Rytek Kutas.  It is an older book, but it is a piece of gold for those of…

Brined Pork Chops with Hard Cider Sauce and Trumpet Garlic Mushrooms

I love a great pork chop, when they are done perfectly.  I like my pork chops thick, not 1/2 thick slabs that Grandma used to fry until they were 190 degrees and hard as a rubber tire.  You could hardly swallow those old day…

Pheasant Enchiladas

One of my favorite things to do with my frozen pheasants is throw them in the crock pot add a half of onion, some garlic, salt, and pepper and slow cook them for 8 hours.  Then I take the meat and shred it while…

Stuffed Pork Chops

I am sorry it has been so long folks since my last blog.  I have been away from the computer for more than a month with my hectic fishing and hunting schedule. I apologize but should have some good stuff of my past adventures…