https://huntingchef.com/2020/11/03/texas-style-smoked-beef-ribs/2020-11-04T18:17:10+00:00monthlyhttps://huntingchef.com/2019/06/19/chucker-stuffed-poppers/2019-06-19T18:21:00+00:00monthlyhttps://huntingchef.com/2019/05/19/hunting-chef-goes-hollywood/2019-05-20T01:39:23+00:00monthlyhttps://huntingchef.com/2019/02/15/elk-baked-ziti-for-the-outdoorsman/https://huntingchef.com/wp-content/uploads/2019/02/img_8130.jpgIMG_8130https://huntingchef.com/wp-content/uploads/2019/02/img_8127.jpgIMG_8127https://huntingchef.com/wp-content/uploads/2019/02/img_8120.jpgIMG_8120https://huntingchef.com/wp-content/uploads/2019/02/img_8114.jpgIMG_8114https://huntingchef.com/wp-content/uploads/2019/02/img_8113-1.jpgIMG_8113https://huntingchef.com/wp-content/uploads/2019/02/img_8112-1-e1550268198513.jpgIMG_8112https://huntingchef.com/wp-content/uploads/2019/02/img_8110-1.jpgIMG_8110https://huntingchef.com/wp-content/uploads/2019/02/img_8109.jpgIMG_8109https://huntingchef.com/wp-content/uploads/2019/02/img_8108.jpgIMG_8108https://huntingchef.com/wp-content/uploads/2019/02/img_8104.jpgIMG_81042019-02-15T22:30:45+00:00monthlyhttps://huntingchef.com/2019/02/05/hunting-chef-dinner-party/2019-02-05T23:05:02+00:00monthlyhttps://huntingchef.com/2018/07/05/the-tomahawk/2018-07-05T16:58:56+00:00monthlyhttps://huntingchef.com/2018/04/03/hunting-chef-smoked-salmon/2018-04-04T16:08:23+00:00monthlyhttps://huntingchef.com/2018/04/01/teriyaki-pineapple-stuffed-elk-meatballs/https://huntingchef.com/wp-content/uploads/2018/04/dsc_0622-2.jpgDSC_0622 2https://huntingchef.com/wp-content/uploads/2018/04/dsc_0616-2.jpgDSC_0616 2https://huntingchef.com/wp-content/uploads/2018/04/dsc_0613.jpgDSC_0613https://huntingchef.com/wp-content/uploads/2018/04/dsc_0610-2.jpgDSC_0610 2Kristina is happy because she is hungryhttps://huntingchef.com/wp-content/uploads/2018/04/dsc_0608.jpgDSC_0608https://huntingchef.com/wp-content/uploads/2018/04/dsc_0607.jpgDSC_0607Mix the burger with ingredients.https://huntingchef.com/wp-content/uploads/2018/04/dsc_0605-2.jpgDSC_0605 22018-04-02T00:28:28+00:00monthlyhttps://huntingchef.com/2017/11/14/wild-boar-andouille-sausage-hood-canal-shrimp-and-cheesy-grits-yall/https://huntingchef.com/wp-content/uploads/2017/11/dsc_0495.jpgDSC_04952017-11-14T19:25:49+00:00monthlyhttps://huntingchef.com/2017/10/24/lemon-dill-piccata-rockfish-sea-bass/2017-10-25T20:00:02+00:00monthlyhttps://huntingchef.com/2013/11/05/smoked-king-salmon-for-my-pappy/https://huntingchef.com/wp-content/uploads/2013/11/img_8357.jpgIMG_8357This King took 45 minutes to land, what a chromahttps://huntingchef.com/wp-content/uploads/2013/11/img_8308.jpgIMG_8308https://huntingchef.com/wp-content/uploads/2013/11/img_8338.jpgIMG_8338https://huntingchef.com/wp-content/uploads/2013/11/img_8316.jpgIMG_8316Most everyone tagged out this year or had the opportunity.https://huntingchef.com/wp-content/uploads/2013/11/img_8360.jpgIMG_8360https://huntingchef.com/wp-content/uploads/2013/11/img_8359.jpgIMG_8359Buoy 10 fishing in Oregonhttps://huntingchef.com/wp-content/uploads/2013/11/img_8367.jpgIMG_8367https://huntingchef.com/wp-content/uploads/2013/11/img_8400.jpgIMG_8400https://huntingchef.com/wp-content/uploads/2013/11/img_8398.jpgIMG_8398https://huntingchef.com/wp-content/uploads/2013/11/img_8397.jpgIMG_83972017-08-07T23:13:27+00:00monthlyhttps://huntingchef.com/2017/06/28/wild-boar-sausage-tomatoes-purple-cauliflower-garlic-and-orecchiette-pasta/https://huntingchef.com/wp-content/uploads/2017/06/piggysun.jpgpiggysunhttps://huntingchef.com/wp-content/uploads/2017/06/dsc_0183.jpgDSC_0183https://huntingchef.com/wp-content/uploads/2017/06/dsc_0181.jpgDSC_0181https://huntingchef.com/wp-content/uploads/2017/06/dsc_0179.jpgDSC_0179https://huntingchef.com/wp-content/uploads/2017/06/dsc_0176.jpgDSC_0176https://huntingchef.com/wp-content/uploads/2017/06/dsc_0174.jpgDSC_0174https://huntingchef.com/wp-content/uploads/2017/06/dsc_0172.jpgDSC_0172https://huntingchef.com/wp-content/uploads/2017/06/dsc_0168.jpgDSC_0168https://huntingchef.com/wp-content/uploads/2017/06/dsc_0166.jpgDSC_01662017-06-29T04:24:51+00:00monthlyhttps://huntingchef.com/2015/08/19/the-hunt-of-a-life-time-big-horn-sheep-in-oregon/https://huntingchef.com/wp-content/uploads/2015/08/img_2268.jpgIMG_2268I don't know who looks better in the picture.https://huntingchef.com/wp-content/uploads/2015/08/img_2243.jpgIMG_2243https://huntingchef.com/wp-content/uploads/2015/08/img_2209.jpgIMG_2209https://huntingchef.com/wp-content/uploads/2015/08/img_2219.jpgIMG_2219https://huntingchef.com/wp-content/uploads/2015/08/img_2208.jpgIMG_2208Thad stayed for 20 hours behind his spotting scope for this hunt.https://huntingchef.com/wp-content/uploads/2015/08/img_2207.jpgIMG_2207Until the next one my friend.https://huntingchef.com/wp-content/uploads/2015/08/img_5379.jpgIMG_5379We barely beat dark to get this ramhttps://huntingchef.com/wp-content/uploads/2015/08/img_5377.jpgIMG_5377Scott scouring the canyon.https://huntingchef.com/wp-content/uploads/2015/08/img_5373.jpgIMG_5373The Ram is bedded down behind some rocks by those trees, 620 yardshttps://huntingchef.com/wp-content/uploads/2015/08/img_5372.jpgIMG_53722017-04-12T19:45:41+00:00monthlyhttps://huntingchef.com/2017/04/12/a-beet-salad-that-will-beat-your-a/https://huntingchef.com/wp-content/uploads/2017/03/nan_7196.jpgNAN_7196https://huntingchef.com/wp-content/uploads/2017/03/nan_7194.jpgNAN_7194https://huntingchef.com/wp-content/uploads/2017/03/nan_7190.jpgNAN_7190https://huntingchef.com/wp-content/uploads/2017/03/nan_7181.jpgNAN_7181https://huntingchef.com/wp-content/uploads/2017/03/nan_7178.jpgNAN_7178https://huntingchef.com/wp-content/uploads/2017/03/nan_7162.jpgNAN_7162https://huntingchef.com/wp-content/uploads/2017/03/nan_7158.jpgNAN_7158https://huntingchef.com/wp-content/uploads/2017/03/nan_7157.jpgNAN_7157https://huntingchef.com/wp-content/uploads/2017/03/nan_7147.jpgNAN_7147https://huntingchef.com/wp-content/uploads/2017/03/nan_7130.jpgNAN_71302017-04-12T19:37:05+00:00monthlyhttps://huntingchef.com/2011/09/29/bow-hunting-in-oregons-high-desert/2017-03-29T22:06:58+00:00monthlyhttps://huntingchef.com/2017/03/19/skirt-elk-steak-tacos-with-roasted-tomato-serrano-salsa/2017-03-29T22:03:46+00:00monthlyhttps://huntingchef.com/front/recipes/https://huntingchef.com/wp-content/uploads/2014/10/asadore-358-915x8411.jpgAsadore-358-915x8412017-03-29T21:51:59+00:00weekly0.6https://huntingchef.com/2017/03/27/hunting-coues-bucks-in-sonora-mexico/https://huntingchef.com/wp-content/uploads/2017/03/fullsizerender1.jpgFullSizeRenderhttps://huntingchef.com/wp-content/uploads/2017/03/img_0694.jpgIMG_0694https://huntingchef.com/wp-content/uploads/2017/03/img_0671.jpgIMG_0671https://huntingchef.com/wp-content/uploads/2017/03/waterhole.jpgwaterholehttps://huntingchef.com/wp-content/uploads/2017/03/tortillamaker.jpgtortillamakerhttps://huntingchef.com/wp-content/uploads/2017/03/sonora-sun.jpgsonora sunhttps://huntingchef.com/wp-content/uploads/2017/03/score.jpgscorehttps://huntingchef.com/wp-content/uploads/2017/03/sancarloslunch.jpgsancarloslunchhttps://huntingchef.com/wp-content/uploads/2017/03/sancarlosbuck.jpgsancarlosbuckhttps://huntingchef.com/wp-content/uploads/2017/03/pigs.jpgpigs2017-03-29T21:49:49+00:00monthlyhttps://huntingchef.com/2017/02/21/lemon-chucker-picatta-with-capers-and-artichokes/https://huntingchef.com/wp-content/uploads/2017/02/picatta2.jpgpicatta2https://huntingchef.com/wp-content/uploads/2017/02/primerib3.jpgprimerib3https://huntingchef.com/wp-content/uploads/2017/02/travis.jpgtravishttps://huntingchef.com/wp-content/uploads/2017/02/motelycrew.jpgmotelycrewhttps://huntingchef.com/wp-content/uploads/2017/02/highland.jpghighlandhttps://huntingchef.com/wp-content/uploads/2017/02/fullsizerender1.jpgfullsizerenderhttps://huntingchef.com/wp-content/uploads/2017/02/chuckermeat.jpgchuckermeathttps://huntingchef.com/wp-content/uploads/2017/02/chuckerinspect.jpgchuckerinspecthttps://huntingchef.com/wp-content/uploads/2017/02/chuckerflowerd.jpgchuckerflowerdhttps://huntingchef.com/wp-content/uploads/2017/02/chuckerbread.jpgchuckerbread2017-03-29T21:47:04+00:00monthlyhttps://huntingchef.com/2017/03/18/corned-beef-and-cabbage-sous-vide-style/2017-03-18T23:25:56+00:00monthlyhttps://huntingchef.com/2017/03/02/sous-vide-lamb-chops-with-rosemary-and-garlic/https://huntingchef.com/wp-content/uploads/2017/03/img_5320.jpgimg_53202017-03-03T00:14:28+00:00monthlyhttps://huntingchef.com/2012/12/31/prime-rib-on-the-traeger-smoker-grill/https://huntingchef.com/wp-content/uploads/2017/02/primeribby.jpgprimeribbyhttps://huntingchef.com/wp-content/uploads/2012/12/december-2013-066.jpgDecember 2013 066https://huntingchef.com/wp-content/uploads/2012/12/img_6365.jpgIMG_6365https://huntingchef.com/wp-content/uploads/2012/12/img_6355.jpgIMG_6355https://huntingchef.com/wp-content/uploads/2012/12/img_6354.jpgIMG_6354Buffet Style!https://huntingchef.com/wp-content/uploads/2012/12/img_6352.jpgIMG_6352They look perfect, a little side of garlic butter and you are in business.2019-12-19T16:35:19+00:00monthlyhttps://huntingchef.com/2017/02/13/bbq-oysters-with-chimi-mayo-and-manchego-cheese-2/https://huntingchef.com/wp-content/uploads/2017/02/img_8673-11.jpgIMG_8673 (1)https://huntingchef.com/wp-content/uploads/2017/02/img_8662-1.jpgIMG_8662 (1)https://huntingchef.com/wp-content/uploads/2017/02/img_8666.jpgIMG_8666https://huntingchef.com/wp-content/uploads/2017/02/img_8665-1.jpgIMG_8665 (1)https://huntingchef.com/wp-content/uploads/2017/02/shrimping-101.jpgShrimping 101https://huntingchef.com/wp-content/uploads/2017/02/img_8647.jpgIMG_8647https://huntingchef.com/wp-content/uploads/2017/02/img_8673-1.jpgFeatured Image -- 44272017-02-13T23:56:03+00:00monthlyhttps://huntingchef.com/2016/11/08/new-england-clam-chowder-with-razor-clams-2/2016-11-16T20:38:25+00:00monthlyhttps://huntingchef.com/2016/11/16/sweet-and-sour-spicy-melon-balls/https://huntingchef.com/wp-content/uploads/2016/11/img_9592.jpgimg_9592https://huntingchef.com/wp-content/uploads/2016/11/img_9591.jpgimg_9591https://huntingchef.com/wp-content/uploads/2016/11/img_9599.jpgimg_9599https://huntingchef.com/wp-content/uploads/2016/11/409a06021.jpg409a06021https://huntingchef.com/wp-content/uploads/2016/11/409a05651.jpg409a05651https://huntingchef.com/wp-content/uploads/2016/11/409a04692.jpg409a046922016-11-16T20:35:09+00:00monthlyhttps://huntingchef.com/2016/11/15/buttermilk-fried-chicken/2016-11-15T23:37:09+00:00monthlyhttps://huntingchef.com/2012/11/04/new-england-clam-chowder-with-razor-clams/2016-11-28T19:31:08+00:00monthlyhttps://huntingchef.com/front/about-the-hunting-chef/https://huntingchef.com/wp-content/uploads/2014/10/fullsizerender-11.jpgFullSizeRender-1https://huntingchef.com/wp-content/uploads/2014/10/fullsizerender.jpgFullSizeRenderhttps://huntingchef.com/wp-content/uploads/2014/10/img_48361.jpgIMG_48362016-10-28T20:51:13+00:00weekly0.6https://huntingchef.com/2011/11/13/smoked-salmon-and-canned/2024-10-21T18:06:56+00:00monthlyhttps://huntingchef.com/2014/02/19/hello-world/https://huntingchef.com/wp-content/uploads/2014/02/cropped-img_9282.jpgcropped-img_9282.jpgMy Family2016-10-28T18:04:40+00:00monthlyhttps://huntingchef.com/2013/05/31/morel-mushroom-pesto-chicken-pizza/https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-022.jpgboise mushroom 022https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-021.jpgboise mushroom 021https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-020.jpgboise mushroom 020https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-019.jpgboise mushroom 01910 minutes later a nice brown perfectly cooked pizza arrives.https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-018.jpgboise mushroom 018https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-017.jpgboise mushroom 017https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-016.jpgboise mushroom 016https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-015.jpgboise mushroom 015https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-014.jpgboise mushroom 014Add the morels to the pizza.https://huntingchef.com/wp-content/uploads/2013/05/boise-mushroom-013.jpgboise mushroom 013Monkey loving making pizza.2016-10-04T20:54:57+00:00monthlyhttps://huntingchef.com/contact/2016-10-04T03:59:07+00:00weekly0.6https://huntingchef.com/2016/09/22/big-yellow-squash-lasagna/https://huntingchef.com/wp-content/uploads/2016/09/img_9117.jpgimg_9117https://huntingchef.com/wp-content/uploads/2016/09/img_9115.jpgimg_9115https://huntingchef.com/wp-content/uploads/2016/09/fullsizerender.jpgfullsizerender2016-09-23T22:31:55+00:00monthlyhttps://huntingchef.com/2012/01/20/empanadas-the-argentinian-way/2016-09-23T17:42:21+00:00monthlyhttps://huntingchef.com/2012/05/13/macaroni-and-cheese-bomb-diggety/2016-09-23T17:39:14+00:00monthlyhttps://huntingchef.com/2012/07/07/southern-buttermilk-biscuits/2016-09-23T17:36:31+00:00monthlyhttps://huntingchef.com/2012/07/10/jalapeno-poppers-stuffed-with-blue-cheese-salsa/2016-09-23T17:34:38+00:00monthlyhttps://huntingchef.com/2012/07/14/shrimp-and-pork-pot-stickers/2016-09-23T17:31:44+00:00monthlyhttps://huntingchef.com/2011/12/17/cucumber-cups-with-smoked-salmon-cream-cheese/2016-09-23T17:28:55+00:00monthlyhttps://huntingchef.com/2011/07/05/chili-rellenos-with-pheasant/2016-09-23T17:26:56+00:00monthlyhttps://huntingchef.com/2016/09/20/bbq-oysters-with-chimi-mayo-and-manchego-cheese/2016-09-20T23:07:30+00:00monthlyhttps://huntingchef.com/2013/02/02/the-silver-fox-italian-red-sauce/https://huntingchef.com/wp-content/uploads/2013/02/img_5071.jpgIMG_5071https://huntingchef.com/wp-content/uploads/2013/02/img_5193.jpgIMG_5193I would put this lasagna up against any Italian from the Bronx. Forgetaboutit!https://huntingchef.com/wp-content/uploads/2013/02/img_5175.jpgIMG_5175https://huntingchef.com/wp-content/uploads/2013/02/img_5190.jpgIMG_5190Vac-Pac and ready for the freezerhttps://huntingchef.com/wp-content/uploads/2013/02/img_5191.jpgIMG_5191https://huntingchef.com/wp-content/uploads/2013/02/img_5189.jpgIMG_5189Mama Miahttps://huntingchef.com/wp-content/uploads/2013/02/img_5186.jpgIMG_5186https://huntingchef.com/wp-content/uploads/2013/02/img_5172.jpgIMG_5172This is what spaghetti does to a kidhttps://huntingchef.com/wp-content/uploads/2013/02/img_5267.jpgIMG_5267https://huntingchef.com/wp-content/uploads/2013/02/img_5266.jpgIMG_52662023-06-24T19:12:56+00:00monthlyhttps://huntingchef.com/2013/04/26/the-hunting-chef-44-birthday-argentina-style-part-two/https://huntingchef.com/wp-content/uploads/2013/04/asadore-110.jpgAsadore 110The newest aquistion to our arsenal of bbq equipment. We used this exact one at my wedding. Basically stole it.https://huntingchef.com/wp-content/uploads/2013/04/asadore-109.jpgAsadore 109https://huntingchef.com/wp-content/uploads/2013/04/asadore-108.jpgAsadore 108https://huntingchef.com/wp-content/uploads/2013/04/asadore-107.jpgAsadore 107It was also time for the sausage to be thrown on the grill, along with the Aspargus with garlic truffle oil.https://huntingchef.com/wp-content/uploads/2013/04/asadore-106.jpgAsadore 106It was now time for the Sausage to be thrown on the grillhttps://huntingchef.com/wp-content/uploads/2013/04/asadore-105.jpgAsadore 105https://huntingchef.com/wp-content/uploads/2013/04/asadore-104.jpgAsadore 104https://huntingchef.com/wp-content/uploads/2013/04/asadore-103.jpgAsadore 103https://huntingchef.com/wp-content/uploads/2013/04/asadore-102.jpgAsadore 102https://huntingchef.com/wp-content/uploads/2013/04/asadore-101.jpgAsadore 101Lamb Asadore 2016-09-20T22:03:23+00:00monthlyhttps://huntingchef.com/2011/12/18/seared-and-seasoned-duck-breast/2016-09-20T21:51:46+00:00monthlyhttps://huntingchef.com/2012/02/16/dove-hunting-in-cordoba-argentina/2016-09-20T21:50:24+00:00monthlyhttps://huntingchef.com/2015/10/09/pasta-carbonara-with-wild-boar-and-italian-white-truffle/2016-09-20T21:47:31+00:00monthlyhttps://huntingchef.com/2013/06/19/hunting-cape-buffs-in-tanzania-africa/https://huntingchef.com/wp-content/uploads/2013/06/africa-056.jpgAfrica 056Tanzania Sunsethttps://huntingchef.com/wp-content/uploads/2013/06/africa-266.jpgAfrica 266A herd of bull elephants.https://huntingchef.com/wp-content/uploads/2013/06/africa-286.jpgAfrica 286https://huntingchef.com/wp-content/uploads/2013/06/africa-264.jpgAfrica 264Mickey taking a break. He is a big strapping Lad from Serbia. https://huntingchef.com/wp-content/uploads/2013/06/africa-263.jpgAfrica 263https://huntingchef.com/wp-content/uploads/2013/06/africa-102.jpgAfrica 102A Massai tending to his cattle with spear in handhttps://huntingchef.com/wp-content/uploads/2013/06/africa-223.jpgAfrica 223https://huntingchef.com/wp-content/uploads/2013/06/africa-222.jpgAfrica 222https://huntingchef.com/wp-content/uploads/2013/06/africa-221.jpgAfrica 221Here is the crew, minus Mickey because he was taking the picture.https://huntingchef.com/wp-content/uploads/2013/06/africa-220.jpgAfrica 2202016-09-20T21:46:11+00:00monthlyhttps://huntingchef.com/2012/06/04/wild-mushroom-chicken-pesto-pizza/2016-09-20T21:43:57+00:00monthlyhttps://huntingchef.com/2012/10/15/stuffed-pork-chops/2021-10-24T07:09:54+00:00monthlyhttps://huntingchef.com/2012/11/09/brined-pork-chops-with-hard-cider-sauce-and-trumpet-garlic-mushrooms/2016-09-20T21:37:02+00:00monthlyhttps://huntingchef.com/2013/02/13/greek-gyro-wrap/https://huntingchef.com/wp-content/uploads/2013/02/img_6943.jpgIMG_6943Ready for the freezer for Rapid Deployment Greek Gyro Meat.https://huntingchef.com/wp-content/uploads/2013/02/img_6942.jpgIMG_6942Lets get ready to RUMBLE!https://huntingchef.com/wp-content/uploads/2013/02/img_6941.jpgIMG_6941https://huntingchef.com/wp-content/uploads/2013/02/img_6940.jpgIMG_6940https://huntingchef.com/wp-content/uploads/2013/02/img_6939.jpgIMG_6939https://huntingchef.com/wp-content/uploads/2013/02/img_6938.jpgIMG_6938Look at those Greek Colors!https://huntingchef.com/wp-content/uploads/2013/02/img_6937.jpgIMG_6937https://huntingchef.com/wp-content/uploads/2013/02/img_6936.jpgIMG_6936The special Greek Sauce I call "T-Sauce". https://huntingchef.com/wp-content/uploads/2013/02/img_6935.jpgIMG_6935Quickly brown both sides about 2 minutes each side.https://huntingchef.com/wp-content/uploads/2013/02/img_69321.jpgIMG_69322025-10-27T15:12:43+00:00monthlyhttps://huntingchef.com/2013/02/23/cioppino-with-everything-in-it/https://huntingchef.com/wp-content/uploads/2013/02/dsc_0173.jpgDSC_0173Serve into bowls, and drizzle the basil sauce over the top.https://huntingchef.com/wp-content/uploads/2013/02/dsc_0127.jpgDSC_0127https://huntingchef.com/wp-content/uploads/2013/02/dsc_0123.jpgDSC_0123https://huntingchef.com/wp-content/uploads/2013/02/dsc_0122.jpgDSC_0122https://huntingchef.com/wp-content/uploads/2013/02/dsc_0116.jpgDSC_0116This looks DELISHhttps://huntingchef.com/wp-content/uploads/2013/02/dsc_0111.jpgDSC_0111https://huntingchef.com/wp-content/uploads/2013/02/dsc_0110.jpgDSC_0110The halibut just makes me think about going out and catching more this spring. Make sure not to cut more than 1 inch cubes.https://huntingchef.com/wp-content/uploads/2013/02/dsc_0082.jpgDSC_0082One of my favorite tools in the kitchen. My little work horse. 30 dollars at Costcohttps://huntingchef.com/wp-content/uploads/2013/02/dsc_0066.jpgDSC_0066After 20 minutes, reduce to simmer and taste it. Does it need salt and pepper? Add a little at a time until you get what your looking for.https://huntingchef.com/wp-content/uploads/2013/02/dsc_0060.jpgDSC_00602016-09-20T21:31:28+00:00monthlyhttps://huntingchef.com/2013/04/02/fried-chicken-sandwich-with-slaw-and-spicy-mayo/https://huntingchef.com/wp-content/uploads/2013/04/dsc_0685.jpgDSC_0685https://huntingchef.com/wp-content/uploads/2013/04/dsc_0683.jpgDSC_0683Add some of my special onion rings and homemade ranch sauce, you got your self a bad ass sammy.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0682.jpgDSC_0682https://huntingchef.com/wp-content/uploads/2013/04/dsc_0680.jpgDSC_0680https://huntingchef.com/wp-content/uploads/2013/04/dsc_0674.jpgDSC_0674Take the toasted bun and add your sauce.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0672.jpgDSC_0672The Heckler drinking wine, watching me slave in the kitchen.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0671.jpgDSC_0671This is the assembly line, with my onion rings in the back ground. You can look them up on previous blogs.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0667.jpgDSC_0667The slaw is ready to cover and chill.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0669.jpgDSC_06692016-09-20T21:25:22+00:00monthlyhttps://huntingchef.com/2012/02/15/marinaded-elk-sirloin-stir-fry/2023-11-02T12:05:24+00:00monthlyhttps://huntingchef.com/2012/07/24/elk-burgers-with-blue-cheese-and-peperoncinis/2016-09-20T18:19:27+00:00monthlyhttps://huntingchef.com/2012/02/27/shaniko-smoked-elk-burgers/2016-09-20T18:15:08+00:00monthlyhttps://huntingchef.com/2012/11/05/elk-stew-for-eric/2017-09-17T15:58:17+00:00monthlyhttps://huntingchef.com/2012/08/05/beer-battered-coconut-shrimp/2016-09-20T18:07:42+00:00monthlyhttps://huntingchef.com/2013/01/04/how-to-throw-a-party-hunting-chef-style/https://huntingchef.com/wp-content/uploads/2013/01/img_2282.jpgIMG_2282https://huntingchef.com/wp-content/uploads/2013/01/img_2281.jpgIMG_2281https://huntingchef.com/wp-content/uploads/2013/01/img_2280.jpgIMG_2280https://huntingchef.com/wp-content/uploads/2013/01/img_2279.jpgIMG_2279https://huntingchef.com/wp-content/uploads/2013/01/img_2278.jpgIMG_2278My Nephew's son Peyton, my oldest daughter Megan who is at Boise State and my youngest Madyhttps://huntingchef.com/wp-content/uploads/2013/01/img_2277.jpgIMG_2277https://huntingchef.com/wp-content/uploads/2013/01/img_2276.jpgIMG_2276https://huntingchef.com/wp-content/uploads/2013/01/img_2275.jpgIMG_2275https://huntingchef.com/wp-content/uploads/2013/01/img_2274.jpgIMG_2274https://huntingchef.com/wp-content/uploads/2013/01/img_2273.jpgIMG_22732016-09-20T18:04:07+00:00monthlyhttps://huntingchef.com/2013/01/30/buttermilk-onion-rings-with-a-little-kick/https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-124.jpgi phone 5 124Served with fresh homemade Ranch Dressinghttps://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-123.jpgi phone 5 123https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-122.jpgi phone 5 122https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-120.jpgi phone 5 120https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-119.jpgi phone 5 119https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-118.jpgi phone 5 118I put them on a cookie sheet lined with paper towels and add to oven.https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-117.jpgi phone 5 117Yikes!https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-116.jpgi phone 5 116https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-114.jpgi phone 5 114https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-105.jpgi phone 5 1052016-09-20T18:01:35+00:00monthlyhttps://huntingchef.com/2013/02/03/healthy-tuna-loin-appetizers-with-flavor/https://huntingchef.com/wp-content/uploads/2013/02/img_6843.jpgIMG_6843https://huntingchef.com/wp-content/uploads/2013/02/img_6842.jpgIMG_6842https://huntingchef.com/wp-content/uploads/2013/02/img_6841.jpgIMG_6841https://huntingchef.com/wp-content/uploads/2013/02/img_6840.jpgIMG_6840https://huntingchef.com/wp-content/uploads/2013/02/img_6839.jpgIMG_6839https://huntingchef.com/wp-content/uploads/2013/02/img_6838.jpgIMG_6838Put about 3-4 on each piece.https://huntingchef.com/wp-content/uploads/2013/02/img_6837.jpgIMG_6837https://huntingchef.com/wp-content/uploads/2013/02/img_6836.jpgIMG_6836A nice little line straight across. If you have people that may not like wasabi you can put a little dash.https://huntingchef.com/wp-content/uploads/2013/02/img_6835.jpgIMG_6835Cook on high heat, about 2-3 minutes each side.https://huntingchef.com/wp-content/uploads/2013/02/img_6834.jpgIMG_6834This is the Wasabi I used, no salt!!!2016-09-20T17:58:04+00:00monthlyhttps://huntingchef.com/2013/02/26/tuna-tartare-with-roasted-chili-oil-and-hot-peppers/2016-09-20T17:55:30+00:00monthlyhttps://huntingchef.com/2014/05/07/2014-hood-canal-bbq-oyster-championship/https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-116.jpghood canal 2014 116https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-115.jpghood canal 2014 115https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-113.jpghood canal 2014 1132014 bbq oyster champion, Ben Hester.https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-111.jpghood canal 2014 111https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-110.jpghood canal 2014 110https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-109-e1400364819933.jpghood canal 2014 109Jan and Mike begin shucking oysters.https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-108.jpghood canal 2014 108https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-107.jpghood canal 2014 107https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-106.jpghood canal 2014 106https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-105.jpghood canal 2014 1052016-09-20T17:52:20+00:00monthlyhttps://huntingchef.com/2013/06/24/2013-grand-oyster-bbq-championship/https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-901-e1400364779581.jpgstephs phone 901https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-900.jpgstephs phone 900https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-899.jpgstephs phone 899https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-898.jpgstephs phone 898Meanwhile Mady is doing crossfit pushups while watching Mickey Mouse on her I Pad.https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-897.jpgstephs phone 897Oyster assembly line.https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-896.jpgstephs phone 896This is Judge Mikeyhttps://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-895.jpgstephs phone 895Champ with Steph celebrating his big win.https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-894.jpgstephs phone 894https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-893.jpgstephs phone 893https://huntingchef.com/wp-content/uploads/2013/06/stephs-phone-892.jpgstephs phone 8922016-09-20T17:42:54+00:00monthlyhttps://huntingchef.com/2016/01/21/seared-duck-breast-with-a-cherry-port-sauce/https://huntingchef.com/wp-content/uploads/2016/01/img_7244.jpgIMG_7244https://huntingchef.com/wp-content/uploads/2016/01/img_7243.jpgIMG_7243Bam! Serve immediately!!https://huntingchef.com/wp-content/uploads/2016/01/img_7242.jpgIMG_7242https://huntingchef.com/wp-content/uploads/2016/01/img_7241.jpgIMG_7241Cut the meat and admire the perfect medium rare temperature https://huntingchef.com/wp-content/uploads/2016/01/img_7240.jpgIMG_7240https://huntingchef.com/wp-content/uploads/2016/01/img_72391.jpgIMG_7239Perfectly seared and nicely brown.https://huntingchef.com/wp-content/uploads/2016/01/img_7238.jpgIMG_7238https://huntingchef.com/wp-content/uploads/2016/01/img_7234.jpgIMG_7234https://huntingchef.com/wp-content/uploads/2016/01/img_7233.jpgIMG_7233Have all your ingredients on standby for your sauce.https://huntingchef.com/wp-content/uploads/2016/01/img_7232.jpgIMG_7232Score the fat with X fashion and salt and pepper both sides2016-08-29T20:46:49+00:00monthlyhttps://huntingchef.com/2016/04/22/elk-shepherd-pie-for-st-paddy/2016-08-29T20:46:00+00:00monthlyhttps://huntingchef.com/2016/07/07/bbq-brisket-part-3/https://huntingchef.com/wp-content/uploads/2016/07/brisket.jpgbriskethttps://huntingchef.com/wp-content/uploads/2016/07/img_90181.jpgIMG_9018https://huntingchef.com/wp-content/uploads/2016/07/img_9001.jpgIMG_9001https://huntingchef.com/wp-content/uploads/2016/07/img_90051.jpgIMG_9005https://huntingchef.com/wp-content/uploads/2016/07/img_8998.jpgIMG_8998https://huntingchef.com/wp-content/uploads/2016/07/img_8997.jpgIMG_89972016-07-07T22:49:04+00:00monthlyhttps://huntingchef.com/2016/06/22/the-bbq-mafia-cherry-wood-pit-and-beef-rib-roast/https://huntingchef.com/wp-content/uploads/2016/06/img_87041.jpgIMG_8704https://huntingchef.com/wp-content/uploads/2016/06/img_86991.jpgIMG_8699https://huntingchef.com/wp-content/uploads/2016/06/img_8647.jpgIMG_8647https://huntingchef.com/wp-content/uploads/2016/06/img_8645-1.jpgIMG_8645 (1)https://huntingchef.com/wp-content/uploads/2016/06/img_8651-1.jpgIMG_8651 (1)https://huntingchef.com/wp-content/uploads/2016/06/img_8655.jpgIMG_8655https://huntingchef.com/wp-content/uploads/2016/06/img_8648-1.jpgIMG_8648 (1)https://huntingchef.com/wp-content/uploads/2016/06/img_8626-2.jpgIMG_8626 (2)Sprinkle with Garlic Salt, pepper, salt, and olive oil.https://huntingchef.com/wp-content/uploads/2016/06/img_8702-1.jpgIMG_8702 (1)https://huntingchef.com/wp-content/uploads/2016/06/img_8700-1.jpgIMG_8700 (1)2016-06-22T20:43:38+00:00monthlyhttps://huntingchef.com/2016/06/03/mule-deer-hunting-in-mexico/https://huntingchef.com/wp-content/uploads/2016/06/img_7167.jpgIMG_7167https://huntingchef.com/wp-content/uploads/2016/06/img_7166.jpgIMG_7166https://huntingchef.com/wp-content/uploads/2016/06/img_7165.jpgIMG_7165https://huntingchef.com/wp-content/uploads/2016/06/img_7164.jpgIMG_7164https://huntingchef.com/wp-content/uploads/2016/06/img_7163.jpgIMG_7163https://huntingchef.com/wp-content/uploads/2016/06/img_7162.jpgIMG_7162https://huntingchef.com/wp-content/uploads/2016/06/fullsizerender.jpgFullSizeRender2016-06-08T21:37:30+00:00monthlyhttps://huntingchef.com/2015/10/15/jasons-hood-canal-bbq-shrimp-cocktail/https://huntingchef.com/wp-content/uploads/2015/10/shrimping-096.jpgShrimping 096https://huntingchef.com/wp-content/uploads/2015/10/shrimping-095.jpgShrimping 095Spotted Shrimphttps://huntingchef.com/wp-content/uploads/2015/10/shrimping-103.jpgShrimping 103https://huntingchef.com/wp-content/uploads/2015/10/shrimping-102.jpgShrimping 102Pirates filling up a cooler of Oyster bountyhttps://huntingchef.com/wp-content/uploads/2015/10/shrimping-101.jpgShrimping 101https://huntingchef.com/wp-content/uploads/2015/10/shrimping-100.jpgShrimping 100Fresh oysters lining the beach.https://huntingchef.com/wp-content/uploads/2015/10/shrimping-099.jpgShrimping 099https://huntingchef.com/wp-content/uploads/2015/10/oyster7.jpgoyster7https://huntingchef.com/wp-content/uploads/2015/10/oyster6.jpgoyster6Dash of chopped parsley and squeeze of lemon.https://huntingchef.com/wp-content/uploads/2015/10/oyster5.jpgoyster5Grab a fork and start eating.2015-10-15T16:56:51+00:00monthlyhttps://huntingchef.com/2014/10/02/bacon-crusted-cedar-plank-salmon-with-maple-ginger-glaze/2015-09-02T04:57:51+00:00monthlyhttps://huntingchef.com/2014/12/11/smoked-pork-crown-roast-with-silver-fox-stuffing/https://huntingchef.com/wp-content/uploads/2014/12/pork13.jpgpork13https://huntingchef.com/wp-content/uploads/2014/12/pork12.jpgpork12I take 1/3rd of the stuffing for the crown roast.https://huntingchef.com/wp-content/uploads/2014/12/pork11.jpgpork11I cook the vegetables separate for the roast.https://huntingchef.com/wp-content/uploads/2014/12/pork10.jpgpork10I brined a whole lot of meat for this dinnerhttps://huntingchef.com/wp-content/uploads/2014/12/pork9.jpgpork9Always brine your pork, I even brine all my chicken. If it is white meathttps://huntingchef.com/wp-content/uploads/2014/12/pork8.jpgpork8https://huntingchef.com/wp-content/uploads/2014/12/pork7.jpgpork7https://huntingchef.com/wp-content/uploads/2014/12/pork6.jpgpork6I actually spread the mustard then sprinkled the seasoning. I learned the hard way.https://huntingchef.com/wp-content/uploads/2014/12/pork5.jpgpork5This is about 3 hours into it and 125 degrees. Looking perfect.https://huntingchef.com/wp-content/uploads/2014/12/pork4.jpgpork4It is all about the cut, and the presentation when plating it.2014-12-11T19:10:00+00:00monthlyhttps://huntingchef.com/2014/12/10/smoked-prime-rib-with-horseradish-and-garlic-rub/https://huntingchef.com/wp-content/uploads/2014/12/madyturkey.jpgSeahawk Nation in a Mexican Standoffhttps://huntingchef.com/wp-content/uploads/2014/12/prime-rib-and-turkey.jpgprime rib and turkeyWe got Jason's world class stuffed turkey right next to the prime rib.https://huntingchef.com/wp-content/uploads/2014/12/img_8937.jpgIMG_8937https://huntingchef.com/wp-content/uploads/2014/12/img_8930.jpgIMG_8930https://huntingchef.com/wp-content/uploads/2014/12/img_8929.jpgIMG_8929Perfection.https://huntingchef.com/wp-content/uploads/2014/12/img_8926.jpgIMG_8926https://huntingchef.com/wp-content/uploads/2014/12/img_8913.jpgIMG_8913https://huntingchef.com/wp-content/uploads/2014/12/img_8912.jpgIMG_8912https://huntingchef.com/wp-content/uploads/2014/12/img_8911.jpgIMG_8911Remove roast from Bones.https://huntingchef.com/wp-content/uploads/2014/12/img_8909.jpgIMG_89092014-12-10T22:41:41+00:00monthlyhttps://huntingchef.com/2014/10/09/m-nanna-photography-photography-artpal-2/2014-10-10T01:03:41+00:00monthlyhttps://huntingchef.com/2013/04/28/morel-mushroom-season-is-on-like-donkey-kong/https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-0211.jpgmorel-4-23-13-021https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-022.jpgmorel 4-23-13 022About 200 morels.https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-021.jpgmorel 4-23-13 021One of my favorite dishes. You cannot go wrong with blue cheese flavor.https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-020.jpgmorel 4-23-13 020https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-019.jpgmorel 4-23-13 019https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-018.jpgmorel 4-23-13 018Always rinse your morels, and soak in salt water.https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-017.jpgmorel 4-23-13 017https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-016.jpgmorel 4-23-13 016That is his little cute bucket, my MAN bucket is to the right.https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-015.jpgmorel 4-23-13 015https://huntingchef.com/wp-content/uploads/2013/04/morel-4-23-13-014.jpgmorel 4-23-13 0142014-10-07T01:19:56+00:00monthlyhttps://huntingchef.com/2013/05/12/the-hood-canal-shrimping-frenzy/https://huntingchef.com/wp-content/uploads/2013/05/shrimping-1111.jpgshrimping-111https://huntingchef.com/wp-content/uploads/2013/05/trevor-puking.jpgTrevor PukingJust take a look at Ricky "Choder" here in the boat. He is on the verge of puking.https://huntingchef.com/wp-content/uploads/2013/05/shrimping-113.jpgShrimping 113https://huntingchef.com/wp-content/uploads/2013/05/shrimping-112.jpgShrimping 112This is Grover's Bombhttps://huntingchef.com/wp-content/uploads/2013/05/shrimping-111.jpgShrimping 111https://huntingchef.com/wp-content/uploads/2013/05/shrimping-110.jpgShrimping 110https://huntingchef.com/wp-content/uploads/2013/05/shrimping-109.jpgShrimping 109https://huntingchef.com/wp-content/uploads/2013/05/shrimping-108.jpgShrimping 108I always like to get back and find a good oyster shuckerhttps://huntingchef.com/wp-content/uploads/2013/05/shrimping-107.jpgShrimping 107https://huntingchef.com/wp-content/uploads/2013/05/shrimping-106.jpgShrimping 1062014-10-07T01:17:46+00:00monthlyhttps://huntingchef.com/2013/05/29/lamb-ravioli-with-gorgonzola-sauce-and-morel-mushrooms/https://huntingchef.com/wp-content/uploads/2013/05/morels-0631.jpgmorels-063https://huntingchef.com/wp-content/uploads/2013/05/img_7656.jpgIMG_7656https://huntingchef.com/wp-content/uploads/2013/05/img_7655.jpgIMG_7655https://huntingchef.com/wp-content/uploads/2013/05/img_7653.jpgIMG_7653https://huntingchef.com/wp-content/uploads/2013/05/img_7647.jpgIMG_7647Blondies hanging out in the moss, ready for a picking.https://huntingchef.com/wp-content/uploads/2013/05/img_7644.jpgIMG_7644https://huntingchef.com/wp-content/uploads/2013/05/img_7632.jpgIMG_7632https://huntingchef.com/wp-content/uploads/2013/05/img_7626.jpgIMG_7626https://huntingchef.com/wp-content/uploads/2013/05/feb-2013-131.jpgFeb 2013 131Here is what they look like at the Dovenburg Farm beforehttps://huntingchef.com/wp-content/uploads/2013/05/morels-037.jpgmorels 037This is what the look like after.2014-10-07T01:16:51+00:00monthlyhttps://huntingchef.com/2013/06/07/the-perfect-egg-sandwich/https://huntingchef.com/wp-content/uploads/2013/04/dsc_0663.jpgDSC_0663https://huntingchef.com/wp-content/uploads/2013/04/dsc_0662.jpgDSC_0662https://huntingchef.com/wp-content/uploads/2013/04/dsc_0661.jpgDSC_0661https://huntingchef.com/wp-content/uploads/2013/04/dsc_0658.jpgDSC_0658https://huntingchef.com/wp-content/uploads/2013/04/dsc_0657.jpgDSC_0657https://huntingchef.com/wp-content/uploads/2013/04/dsc_0656.jpgDSC_0656Do not be skeptical of the onions, they bring out an amazing taste.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0655.jpgDSC_0655https://huntingchef.com/wp-content/uploads/2013/04/dsc_0654.jpgDSC_0654https://huntingchef.com/wp-content/uploads/2013/04/dsc_0653.jpgDSC_0653Mayo and Sriracha is a key element to this dish.https://huntingchef.com/wp-content/uploads/2013/04/dsc_0647.jpgDSC_0647Brush both sides with PURE maple syrup2014-10-07T01:15:36+00:00monthlyhttps://huntingchef.com/2013/07/02/the-end-of-the-morel-season-2013/https://huntingchef.com/wp-content/uploads/2013/07/july-20013-013.jpgjuly 20013 013Two hours of picking 193 morels.https://huntingchef.com/wp-content/uploads/2013/07/july-20013-012.jpgjuly 20013 012https://huntingchef.com/wp-content/uploads/2013/07/july-20013-011.jpgjuly 20013 011https://huntingchef.com/wp-content/uploads/2013/07/july-20013-010.jpgjuly 20013 010I love this picture. It represents to me, the perfect color. I see this little guy on top of homemade pasta.https://huntingchef.com/wp-content/uploads/2013/07/july-20013-009.jpgjuly 20013 009A good size morelhttps://huntingchef.com/wp-content/uploads/2013/07/july-20013-008.jpgjuly 20013 008When you find one, you usually find more. This was a road full of morels.https://huntingchef.com/wp-content/uploads/2013/07/july-20013-006.jpgjuly 20013 006https://huntingchef.com/wp-content/uploads/2013/07/july-20013-005.jpgjuly 20013 005This is one of my favorite places on Earth.2014-10-07T01:12:15+00:00monthlyhttps://huntingchef.com/2013/12/16/patagonia-asadore-bbq-and-fly-fishing/https://huntingchef.com/wp-content/uploads/2013/12/dsc_14361.jpgdsc_1436https://huntingchef.com/wp-content/uploads/2013/12/argentina-2013-162.jpgARGENTINA 2013 162We had great lunches and great wine every day we were there.https://huntingchef.com/wp-content/uploads/2013/12/argentina-2013-182.jpgARGENTINA 2013 182Beautiful Scenery in Patagoniahttps://huntingchef.com/wp-content/uploads/2013/12/argentina-2013-181.jpgARGENTINA 2013 181https://huntingchef.com/wp-content/uploads/2013/12/argentina-2013-180.jpgARGENTINA 2013 180https://huntingchef.com/wp-content/uploads/2013/12/argentina-2013-179.jpgARGENTINA 2013 179Large Mouth Bass? I am not sure, but they were fun to catch.https://huntingchef.com/wp-content/uploads/2013/12/argentina-2013-178.jpgARGENTINA 2013 178https://huntingchef.com/wp-content/uploads/2013/12/dsc_1466.jpgDSC_1466We basically sat by the fire until we got hungry again then reheated meat on the fire.https://huntingchef.com/wp-content/uploads/2013/12/dsc_1465.jpgDSC_1465https://huntingchef.com/wp-content/uploads/2013/12/dsc_1464.jpgDSC_14642014-10-07T01:02:53+00:00monthlyhttps://huntingchef.com/2014/01/05/dungeness-crab-with-black-bean-sauce/https://huntingchef.com/wp-content/uploads/2014/01/img_9221.jpgIMG_9221Ken "The Silver Fox" Silva, a great family man, husband, golfer, and man of mystery.https://huntingchef.com/wp-content/uploads/2014/01/215546_1015181592521_2206_n-2.jpg215546_1015181592521_2206_n-2https://huntingchef.com/wp-content/uploads/2014/01/ingred.jpgingredhttps://huntingchef.com/wp-content/uploads/2014/01/crab2.jpgcrab2https://huntingchef.com/wp-content/uploads/2014/01/crab1.jpgcrab1Cooked crab individual legs.https://huntingchef.com/wp-content/uploads/2014/01/crab.jpgcrabAmazinghttps://huntingchef.com/wp-content/uploads/2014/01/chop.jpgchop2015-10-08T23:17:40+00:00monthlyhttps://huntingchef.com/2014/01/25/venison-stroganoff/https://huntingchef.com/wp-content/uploads/2014/01/dsc_1345.jpgdsc_1345https://huntingchef.com/wp-content/uploads/2014/01/dsc_0663.jpgdsc_0663https://huntingchef.com/wp-content/uploads/2014/01/boise-mushroom-021.jpgboise-mushroom-021https://huntingchef.com/wp-content/uploads/2014/01/boise-mushroom-001.jpgboise-mushroom-001https://huntingchef.com/wp-content/uploads/2014/01/africa-221.jpgafrica-221https://huntingchef.com/wp-content/uploads/2014/01/dsc_15061.jpgdsc_1506https://huntingchef.com/wp-content/uploads/2014/01/crab3.jpgcrabhttps://huntingchef.com/wp-content/uploads/2014/01/img_8602.jpgIMG_8602Casey with his buck of a life time. 2014https://huntingchef.com/wp-content/uploads/2014/01/img_8615.jpgIMG_8615https://huntingchef.com/wp-content/uploads/2014/01/dsc_1510.jpgDSC_15102014-10-07T01:01:22+00:00monthlyhttps://huntingchef.com/2014/01/26/pheasant-appetizer-for-tanner/https://huntingchef.com/wp-content/uploads/2014/01/dsc_1533.jpgDSC_1533"Shay and Tanner" by Val Warner. One of my favorite treasures that I own.https://huntingchef.com/wp-content/uploads/2014/01/img_8450.jpgIMG_8450https://huntingchef.com/wp-content/uploads/2014/01/dsc_1484.jpgDSC_1484https://huntingchef.com/wp-content/uploads/2014/01/dsc_1483.jpgDSC_1483The curry dip is in the middle.https://huntingchef.com/wp-content/uploads/2014/01/dsc_1481.jpgDSC_1481https://huntingchef.com/wp-content/uploads/2014/01/dsc_1480.jpgDSC_1480https://huntingchef.com/wp-content/uploads/2014/01/dsc_1479.jpgDSC_1479A perfect way to end the hunting day2024-10-21T15:31:00+00:00monthlyhttps://huntingchef.com/2014/01/28/venison-steak-and-bok-choy-stir-fry/https://huntingchef.com/wp-content/uploads/2014/01/tuna-043.jpgtuna 0432014-10-06T06:44:54+00:00monthlyhttps://huntingchef.com/2014/01/31/bok-choy-with-garlic-soy-sauce/https://huntingchef.com/wp-content/uploads/2014/01/dsc_1613.jpgDSC_1613This is a picture that my daughter Mady took of me while I was working in the kitchen. Made me laugh to see the world from her perspective.https://huntingchef.com/wp-content/uploads/2014/01/dsc_1608.jpgDSC_1608https://huntingchef.com/wp-content/uploads/2014/01/dsc_1607.jpgDSC_1607Chiliean Sea Bass with Wild Morel Mushroom Risotohttps://huntingchef.com/wp-content/uploads/2014/01/dsc_1605.jpgDSC_1605Chilean Sea Bass with Honey Soy Glaze and Ginger Butter Sauce.https://huntingchef.com/wp-content/uploads/2014/01/dsc_1601.jpgDSC_1601https://huntingchef.com/wp-content/uploads/2014/01/dsc_1600.jpgDSC_1600https://huntingchef.com/wp-content/uploads/2014/01/dsc_1599.jpgDSC_1599https://huntingchef.com/wp-content/uploads/2014/01/dsc_1598.jpgDSC_1598Bok Choy with Garlic Soy Saucehttps://huntingchef.com/wp-content/uploads/2014/01/dsc_1597.jpgDSC_1597https://huntingchef.com/wp-content/uploads/2014/01/dsc_1595.jpgDSC_1595Plate your Bok Choy2014-10-06T06:32:11+00:00monthlyhttps://huntingchef.com/2014/02/05/pretzel-rolls-stuffed-with-cheese-jalapeno-and-bacon/https://huntingchef.com/wp-content/uploads/2014/02/buck-hunt2013-008.jpgBuck hunt2013 008Jason BEFORE Pretzel roll recipehttps://huntingchef.com/wp-content/uploads/2014/02/tuna-008.jpgtuna 008Jason, founder of the Pretzel Recipe.https://huntingchef.com/wp-content/uploads/2014/02/img_9466.jpgIMG_9466https://huntingchef.com/wp-content/uploads/2014/02/img_9465.jpgIMG_9465https://huntingchef.com/wp-content/uploads/2014/02/img_9456.jpgIMG_9456https://huntingchef.com/wp-content/uploads/2014/02/img_9455.jpgIMG_9455Plated and ready to serve.2014-10-06T06:31:00+00:00monthlyhttps://huntingchef.com/2014/02/11/fresh-hand-cut-pasta/https://huntingchef.com/wp-content/uploads/2014/02/hello-0171.jpghello-017https://huntingchef.com/wp-content/uploads/2014/02/hello-017.jpghello 017Fresh Pasta with Silver Fox sauce. The Coyotes got to it before I could snap a good photo.2014-10-06T06:21:11+00:00monthlyhttps://huntingchef.com/2014/03/13/grilled-bison-t-bone-steaks-with-balsamic-rosemary-steak-sauce/https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-028.jpgBison Tbone 028Medium Rarehttps://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-027.jpgBison Tbone 027https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-026.jpgBison Tbone 026https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-025.jpgBison Tbone 025https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-024.jpgBison Tbone 024https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-023.jpgBison Tbone 023https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-022.jpgBison Tbone 022These beauties will rock your world little country girl. As long as you got good cuts of Bison. We hand pick our two year olds.https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-018.jpgBison Tbone 018https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-017.jpgBison Tbone 017Peppers are now ready for the blender.https://huntingchef.com/wp-content/uploads/2014/03/bison-tbone-016.jpgBison Tbone 0162015-10-09T15:58:05+00:00monthlyhttps://huntingchef.com/2014/03/16/bison-ribeye-with-guinness-beer-and-dijon-marinade-and-fresh-pasta-alla-carbonara/2014-10-04T21:17:28+00:00monthlyhttps://huntingchef.com/2014/04/22/steamed-clams-with-chorizo-white-wine-and-tomatoes-2/https://huntingchef.com/wp-content/uploads/2014/04/45-birthday-115.jpg45 birthday 115You have to eat this outside because it is Messy!https://huntingchef.com/wp-content/uploads/2014/04/45-birthday-111.jpg45 birthday 1112015-10-09T00:02:23+00:00monthlyhttps://huntingchef.com/2014/04/23/bbq-oysters-with-garlic-shallots-bacon-and-pepperjack-cheese/https://huntingchef.com/wp-content/uploads/2014/04/45-birthday-121.jpg45 birthday 121https://huntingchef.com/wp-content/uploads/2014/04/45-birthday-133.jpg45 birthday 1332014-10-04T21:14:46+00:00monthlyhttps://huntingchef.com/2014/04/27/springer-salmon-miso-glazed-with-sesame/https://huntingchef.com/wp-content/uploads/2014/04/img_0540.jpgIMG_0540https://huntingchef.com/wp-content/uploads/2014/04/img_0539.jpgIMG_0539https://huntingchef.com/wp-content/uploads/2014/04/img_0538.jpgIMG_0538https://huntingchef.com/wp-content/uploads/2014/04/img_0537.jpgIMG_0537Jerry and Dawn with their first springers of the year.https://huntingchef.com/wp-content/uploads/2014/04/img_0505.jpgIMG_0505https://huntingchef.com/wp-content/uploads/2014/04/img_0287.jpgIMG_0287First Springer of the Season. Trevor and I doing a little Saturday pres-scoutinghttps://huntingchef.com/wp-content/uploads/2014/04/img_0282.jpgIMG_02822015-10-09T15:53:52+00:00monthlyhttps://huntingchef.com/2014/05/06/return-to-the-hood-canal-for-spotted-shrimp/https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-005.jpghood canal 2014 005Makes me want to barf.https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-004.jpghood canal 2014 004https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-003.jpghood canal 2014 003Jason and Trevor drinking beers and barking orders at each other.https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-076.jpghood canal 2014 076https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-075-e1400364791358.jpghood canal 2014 075Erin and the kids out getting oysters and steamer clams.https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-074.jpghood canal 2014 074The problem that I have is that the water from the house is about 150 yards and a little past my throwing range.https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-068.jpghood canal 2014 068https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-067.jpghood canal 2014 067https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-066.jpghood canal 2014 066https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-065.jpghood canal 2014 0652014-10-04T18:57:17+00:00monthlyhttps://huntingchef.com/2014/10/02/grilled-asparagus-onions-with-balsamic-vinegar-and-oregon-blue-cheese/2014-10-04T18:55:44+00:00monthlyhttps://huntingchef.com/2014/10/02/lasagna-with-elk-and-goat-cheese-ricotta/https://huntingchef.com/wp-content/uploads/2014/10/veggies-1024x682.jpgveggies-1024x682https://huntingchef.com/wp-content/uploads/2014/10/shrimping-104.jpgshrimping-104https://huntingchef.com/wp-content/uploads/2014/10/img_1046-1024x682.jpgIMG_1046-1024x6822014-10-04T18:55:10+00:00monthlyhttps://huntingchef.com/2014/10/02/smoked-balsamic-pork-loin/https://huntingchef.com/wp-content/uploads/2014/10/dsc_1870-638x1024.jpgDSC_1870-638x10242014-10-04T18:52:20+00:00monthlyhttps://huntingchef.com/2014/10/02/homemade-pheasant-and-cheese-ravioli-with-tomato-basil-cream-sauce/2014-10-04T18:48:55+00:00monthlyhttps://huntingchef.com/2014/10/02/sweet-heat-peach-salsa/https://huntingchef.com/wp-content/uploads/2014/10/img_1595-1024x768.jpgIMG_1595-1024x768https://huntingchef.com/wp-content/uploads/2014/10/dsc_2016-1024x685.jpgDSC_2016-1024x685https://huntingchef.com/wp-content/uploads/2014/10/dsc_1925-685x1024.jpgDSC_1925-685x10242014-10-04T18:48:06+00:00monthlyhttps://huntingchef.com/2011/06/13/the-perfect-steak/2014-10-04T18:20:11+00:00monthlyhttps://huntingchef.com/2011/06/14/dutchoven/https://huntingchef.com/wp-content/uploads/2011/06/cornish-game-hen-2.jpgcornish game finishedThe finished product, nice and brown and ready to platehttps://huntingchef.com/wp-content/uploads/2011/06/cornish-game-hen.jpgHunting Chef checking the HensThe Hunting Chef checking his birdshttps://huntingchef.com/wp-content/uploads/2011/06/cornish-game-cooking.jpgHungry CampersHungry campers can get unruly when they smell this cookinghttps://huntingchef.com/wp-content/uploads/2011/06/cornish-game-fire.jpgCornish Game Hens in the Dutch OvenDont get it to close to the fire, you want to depend on the heat of the coals.https://huntingchef.com/wp-content/uploads/2011/06/cornish-game-ready.jpgCornish game readyCornish Gamers getting ready for the gamehttps://huntingchef.com/wp-content/uploads/2011/06/cornish-game-braising.jpgBrowning Cornish Game HensBrowning the cornish game hens2014-10-04T18:20:01+00:00monthlyhttps://huntingchef.com/2011/06/22/the-quest-for-the-morel-mushroom/https://huntingchef.com/wp-content/uploads/2011/06/cooking-june-031.jpgDried MorelsDried and ready for actionhttps://huntingchef.com/wp-content/uploads/2011/06/416.jpgStuffed Morel's and Pork ChopsStuffed Morel's and Pork Chops on the Cast Ironhttps://huntingchef.com/wp-content/uploads/2011/06/294.jpgThe Morel expressThis is how we roll...The Morel Expresshttps://huntingchef.com/wp-content/uploads/2011/06/4771.jpgMady's first morel huntMadelyn even loves Morel hunting and dad's can of ice cold beer on her teethhttps://huntingchef.com/wp-content/uploads/2011/06/496.jpgdrying themDry the morels out on a dry towel and let air dryhttps://huntingchef.com/wp-content/uploads/2011/06/415.jpgSoaking After you pick them, you need to soak them in salt waterhttps://huntingchef.com/wp-content/uploads/2011/06/477.jpgMady's first morel huntMady's first morel hunthttps://huntingchef.com/wp-content/uploads/2011/06/462.jpgMorelHow many do you see?https://huntingchef.com/wp-content/uploads/2011/06/487.jpgThe lucky bucketThe Lucky Buckethttps://huntingchef.com/wp-content/uploads/2011/06/486.jpgA large oneA giant2015-01-17T09:24:20+00:00monthlyhttps://huntingchef.com/2011/06/21/the-big-green-egg-is-a-bad-ass-piece-of-equipment/https://huntingchef.com/wp-content/uploads/2011/06/573.jpgChicken PlatedHappy fathers day Dadhttps://huntingchef.com/wp-content/uploads/2011/06/569.jpgThe ChickenLook at the color, this chicken is JUICYhttps://huntingchef.com/wp-content/uploads/2011/06/571.jpgFresh Rolls with Rosemary and sea saltFresh Rolls with Rosemary and sea salt cooked in an iron skillet in the ovenhttps://huntingchef.com/wp-content/uploads/2011/06/564.jpgBig Egg ChickenChicken coming out of the Big Green Egghttps://huntingchef.com/wp-content/uploads/2011/06/565.jpgBlue Cheese WedgeBlue Cheese Wedgeshttps://huntingchef.com/wp-content/uploads/2011/06/562.jpgGreen Egg smoking.See the damper at the bottom and the damper at the top? That is how you do ithttps://huntingchef.com/wp-content/uploads/2011/06/559.jpgSeason the Birds and let sit another 10-15 minutesSeason the Birds and let sit another 10-15 minuteshttps://huntingchef.com/wp-content/uploads/2011/06/558.jpgDrying the chickenLet them sit out for about 15 minuteshttps://huntingchef.com/wp-content/uploads/2011/06/554.jpgBrine the chickenBRINE THE CHICKENhttps://huntingchef.com/wp-content/uploads/2011/06/556.jpgThe Green EggThe Big Green Egg-Large edition2014-10-04T18:19:23+00:00monthlyhttps://huntingchef.com/2011/06/25/what-to-do-with-a-bison-ribeye/https://huntingchef.com/wp-content/uploads/2011/06/cooking-june-063.jpgCooking June 063Look at that bite I am about to put in my mouth!!!https://huntingchef.com/wp-content/uploads/2011/06/cooking-june-065.jpgCooking June 065Marni the Monsterhttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-048.jpgoh lordOh Lord, does that look good?https://huntingchef.com/wp-content/uploads/2011/06/cooking-june-043.jpglet it restLet the meat rest for 10 minuteshttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-041.jpgMeat ProbeUsing a Meat probe is the most important thing you need when BBQinghttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-021.jpgGoing inThe Meat is ready for the Green Egghttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-019.jpgBurgers ready for freezerBurgers ready for freezerhttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-077.jpgburgersBurgers ready for the freezerhttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-068.jpgPRessWax paper on the top and the bottom, then PRESShttps://huntingchef.com/wp-content/uploads/2011/06/cooking-june-070.jpgHamburgerNIce even round meat balls2014-10-04T18:19:17+00:00monthlyhttps://huntingchef.com/2011/06/25/columbia-crest-shoot-bone-in-pork-chops-with-morels/2014-10-04T18:19:12+00:00monthlyhttps://huntingchef.com/2011/06/26/my-youngest-daughter-madelyn/2014-10-04T18:19:05+00:00monthlyhttps://huntingchef.com/2011/07/08/beef-brisket-i-do-not-get-it/https://huntingchef.com/wp-content/uploads/2011/07/cooking-july-0701.jpgcooking july 070I am still a believer at this pointhttps://huntingchef.com/wp-content/uploads/2011/07/cooking-july-0691.jpgcooking july 069This is the 8th hour. I now have put in the meat probe for temphttps://huntingchef.com/wp-content/uploads/2011/07/cooking-july-0631.jpgcooking july 063Im still a happy in this photo because I dont not know at this point what I am in forhttps://huntingchef.com/wp-content/uploads/2011/07/cooking-july-050.jpgcooking july 050On the smoker for the next 12 hours 2014-10-04T18:18:54+00:00monthlyhttps://huntingchef.com/2011/07/18/3-rednecks-and-the-familes-and-a-whole-lot-of-eating/https://huntingchef.com/wp-content/uploads/2011/07/july-17-025.jpgJuly 17 025Happy Redneckshttps://huntingchef.com/wp-content/uploads/2011/07/july-17-023.jpgJuly 17 023Kitchen Sink is servedhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-022.jpgJuly 17 022Add the eggs. Look at the hungry on lookers...very concerned.https://huntingchef.com/wp-content/uploads/2011/07/july-17-019.jpgJuly 17 019You cannot have a proper Kitchen Sink without Cheese. Adding some Gouda Cheesehttps://huntingchef.com/wp-content/uploads/2011/07/july-17-017.jpgJuly 17 017The Kitchen Sinkhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-028.jpgTodd and WayneTodd and Wayne (From right to left) Both are over 6'5" so they are good to have around for lifting things2014-10-04T18:18:49+00:00monthlyhttps://huntingchef.com/2011/07/12/baby-back-ribs-for-my-dad/2014-10-04T18:18:45+00:00monthlyhttps://huntingchef.com/2011/07/18/big-wayne-and-his-famous-water-bathed-brisket/https://huntingchef.com/wp-content/uploads/2011/07/img_0275.jpgIMG_0275Look at this softy cute big bear feeding his little pal Dora the little doe.https://huntingchef.com/wp-content/uploads/2011/07/img_0271.jpgIMG_0271I am licking the piece that is Wayne'shttps://huntingchef.com/wp-content/uploads/2011/07/july-17-002.jpgJuly 17 002The Tri-Tip that ended up in Wayne's Bellyhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-045.jpgJuly 17 045Wayne, defeated by the brisket, goes back to the couchhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-041.jpgJuly 17 041This thing is tougher cutting into than a footballhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-033.jpgJuly 17 033Look at the color of this thing. We pull it at 135 degreeshttps://huntingchef.com/wp-content/uploads/2011/07/july-17-046.jpgJuly 17 046Wayne on the couchhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-035.jpgJuly 17 035Rescue Missionhttps://huntingchef.com/wp-content/uploads/2011/07/2011-07-16_14-35-50_431.jpg2011-07-16_14-35-50_431Brisket in water bath with man with giant hand taking photohttps://huntingchef.com/wp-content/uploads/2011/07/july-17-038.jpgJuly 17 038Botchy Ball Runner up Champion2014-10-04T18:18:41+00:00monthlyhttps://huntingchef.com/2011/07/19/morel-mushroom-dijon-rosemary-lamb-chops/https://huntingchef.com/wp-content/uploads/2011/07/july-17-012.jpgJuly 17 012Morel Rosemary Dijon Lamb Chops ready for the belly y'allhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-011.jpgJuly 17 011Lather the chop once turning it https://huntingchef.com/wp-content/uploads/2011/07/july-17-010.jpgJuly 17 010olive oil and salt the chops with tender carehttps://huntingchef.com/wp-content/uploads/2011/07/july-17-008.jpgJuly 17 008Put all the above ingrediants into your blender, or bullet.https://huntingchef.com/wp-content/uploads/2011/07/july-17-006.jpgJuly 17 006Morel mushroom liquid reductionhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-005.jpgJuly 17 005Pounding out the chopshttps://huntingchef.com/wp-content/uploads/2011/07/july-17-004.jpgJuly 17 004Morel mushrooms I picked a month ago rehydrating in warm waterhttps://huntingchef.com/wp-content/uploads/2011/07/july-17-003.jpgJuly 17 003Rack of lamb being cut into lamp chops2014-10-17T01:53:17+00:00monthlyhttps://huntingchef.com/2011/07/20/hunting-bison/https://huntingchef.com/wp-content/uploads/2011/07/wild-buffalo-hunt.jpgWild Buffalo huntA quick picture taken of the American Bisonhttps://huntingchef.com/wp-content/uploads/2011/07/mexico-004.jpgMexico 004As you can see the Bison went down hardhttps://huntingchef.com/wp-content/uploads/2011/07/iphone-019.jpgIphone 019DONT TAKE YOUR EYES OFF 'EMhttps://huntingchef.com/wp-content/uploads/2011/07/iphone-0181.jpgIphone 018The proper way to look at a young twin buffalohttps://huntingchef.com/wp-content/uploads/2011/07/buffalo-hunt-09.jpgBuffalo Hunt 09Here is a wild one, that snuck up to the flat bed truck to get some food.2014-10-04T18:18:30+00:00monthlyhttps://huntingchef.com/2011/08/03/high-desert-elk-hunting-shaniko-oregon/https://huntingchef.com/wp-content/uploads/2011/08/iphone-013.jpgIphone 013Braden's first bullhttps://huntingchef.com/wp-content/uploads/2011/08/hpim1003.jpgHPIM1003This is how you get the elk up to the photo spothttps://huntingchef.com/wp-content/uploads/2011/08/hpim0997.jpgHPIM0997See the guys running a cable to the bottom of the caynonhttps://huntingchef.com/wp-content/uploads/2011/08/hpim1011.jpgHPIM1011NIce bull and Paul's first big bull. That is not where he died though, see the background?https://huntingchef.com/wp-content/uploads/2011/08/october-069.jpgOctober 069Yes, he is standing on the right side of the picture.https://huntingchef.com/wp-content/uploads/2011/08/october-091.jpgOctober 091His first bull, which was taken at the very bottom of the deepest canyon in the world.https://huntingchef.com/wp-content/uploads/2011/08/october-062.jpgOctober 062Big Hess with his first Bullhttps://huntingchef.com/wp-content/uploads/2011/08/elk-hunt-bow-2007-038.jpgElk hunt Bow 2007 038Grover's first bull with a bow. The smile says it all.https://huntingchef.com/wp-content/uploads/2011/08/elk-hunt-bow-2007-034.jpgElk hunt Bow 2007 034Driving over Mt. Hood is always my favorite time of year2015-10-09T15:55:46+00:00monthlyhttps://huntingchef.com/2011/07/29/going-after-a-200-year-old-lake-trout-in-canada/https://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-105.jpgYukon 2007 105Tight Lines https://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-100.jpgYukon 2007 100Carl and Brian....secretely holding hands. Damn Canuks!https://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-093.jpgYukon 2007 093Kluane Lake British Columbiahttps://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-066.jpgYukon 2007 066Fish fry was very goodhttps://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-063.jpgYukon 2007 063A Yukon fish fry on the beach.https://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-034.jpgYukon 2007 034That is Brian Dack sitting there trying not to stare at my ass. Typical Canukhttps://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-088.jpgYukon 2007 088Apparently this Moose does not like Jack asseshttps://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-081.jpgYukon 2007 081Oh My Gosh....A BULL MOOSEhttps://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-111.jpgYukon 2007 111How the hell did they get a hot tub out here???https://huntingchef.com/wp-content/uploads/2011/07/yukon-2007-036.jpgYukon 2007 036This is called a Big Trout Double 2014-10-04T18:18:02+00:00monthlyhttps://huntingchef.com/2011/08/30/deviled-eggs/https://huntingchef.com/wp-content/uploads/2011/08/texas-hunt-2011-029.jpgTexas Hunt 2011 029I bet the Egg man wished he had a few of Deviled Eggs in his pocket. Nice Eudad!https://huntingchef.com/wp-content/uploads/2011/08/elk.jpgelkHere is Jason Dovenburg aka EGG MAN. Dont pay any attention to that fence. It was a free ranging Elk I promisehttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-140.jpgi phone August 28 2011 140This is dedicated to the Egg Manhttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-148.jpgi phone August 28 2011 148Packed and Stacked and ready for transporthttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-146.jpgi phone August 28 2011 146Enough said Fredhttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-145.jpgi phone August 28 2011 145Pay attention here Egg Man...bring up your game with this buddyhttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-143.jpgi phone August 28 2011 143Perfectly cooked eggshttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-144.jpgi phone August 28 2011 144Mix it up real good y'allhttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-142.jpgi phone August 28 2011 142The Important stuffhttps://huntingchef.com/wp-content/uploads/2011/08/i-phone-august-28-2011-141.jpgi phone August 28 2011 141Bring to boil and keep in a single layer2014-10-04T18:17:52+00:00monthlyhttps://huntingchef.com/2011/09/12/ladies-and-gentlemen-i-give-you-the-auspit-bbq/https://huntingchef.com/wp-content/uploads/2011/09/photo-e1315868412743.jpgphotoHarvest Water Break that is Matt Dillon on righthttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-034.jpgSept 2011 034Possibly the best chicken, Dodge, Outback RV trailer pic everhttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-029.jpgSept 2011 029Broncos Win!!! I am gonna cook a chickenhttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-028.jpgSept 2011 028Mady is not too excited about this, but everyone works in the Nanna familyhttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-024.jpgSept 2011 024There is Zach and Joe Dirthttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-025.jpgSept 2011 025Harvesting Wheat with Austin Justesenhttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-023.jpgSept 2011 023This photo makes me want to cryhttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-018.jpgSept 2011 018Birthday Girl is getting a little grumpy because she is a little hungryhttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-021.jpgSept 2011 021I can adjust the charcoal trough up and down if the flame gets to hothttps://huntingchef.com/wp-content/uploads/2011/09/sept-2011-016.jpgSept 2011 016It is her birthday and she is beginning to get hungry2014-10-04T18:17:43+00:00monthlyhttps://huntingchef.com/2011/10/18/antelope-hunting-in-wyoming/https://huntingchef.com/wp-content/uploads/2011/10/antelope-026.jpgantelope 026Pat with Scott and THE BEASThttps://huntingchef.com/wp-content/uploads/2011/10/antelope-023.jpgantelope 023https://huntingchef.com/wp-content/uploads/2011/10/antelope-048.jpgantelope 048I am taller than him, I am just standing in a dried mud puddlehttps://huntingchef.com/wp-content/uploads/2011/10/antelope-061.jpgantelope 061I call this one "The Miracle Billy"https://huntingchef.com/wp-content/uploads/2011/10/antelope-060.jpgantelope 060This is what a loser looks like 9 times in a rowhttps://huntingchef.com/wp-content/uploads/2011/10/antelope-058.jpgantelope 058I just got cheese and lettuce on my sandwich.https://huntingchef.com/wp-content/uploads/2011/10/antelope-034.jpgantelope 034A cocktail and smelly spahttps://huntingchef.com/wp-content/uploads/2011/10/antelope-064.jpgantelope 064Leona even skinned Scott's Billy for himhttps://huntingchef.com/wp-content/uploads/2011/10/antelope-052.jpgantelope 052Scott with his 16.5" Billyhttps://huntingchef.com/wp-content/uploads/2011/10/antelope-045.jpgantelope 045Leona "One Shot" and Scott2024-10-21T18:55:25+00:00monthlyhttps://huntingchef.com/2011/10/24/when-my-baby-wants-a-steak-she-gets-a-steak/https://huntingchef.com/wp-content/uploads/2011/10/hi-032.jpghi 032The perfect colorhttps://huntingchef.com/wp-content/uploads/2011/10/hi-030.jpghi 030My baby gets a STEAK!! She is a very happy daughter!!https://huntingchef.com/wp-content/uploads/2011/10/hi-028.jpghi 028Plated and ready to servehttps://huntingchef.com/wp-content/uploads/2011/10/hi-031.jpghi 031Oh Lordyhttps://huntingchef.com/wp-content/uploads/2011/10/hi-027.jpghi 027Is your mouth watering yet?https://huntingchef.com/wp-content/uploads/2011/10/hi-024.jpghi 024Pesto Blue Cheese Butterhttps://huntingchef.com/wp-content/uploads/2011/10/hi-020.jpghi 020The Cowboys are ready for the grill!https://huntingchef.com/wp-content/uploads/2011/10/hi-012.jpghi 012A little pesto contraptionhttps://huntingchef.com/wp-content/uploads/2011/10/hi-016.jpghi 016Pesto Blue Cheese Butterhttps://huntingchef.com/wp-content/uploads/2011/10/hi-014.jpghi 0142014-10-04T18:17:28+00:00monthlyhttps://huntingchef.com/2011/11/02/oregon-high-desert-rifle-hunt-elk-2011/https://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-075.jpgElk hunt 2011 075Good ole Fashion Elk Western Hoe Downhttps://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-071.jpgElk hunt 2011 071Joe Dirt and Shawn with the "I wished I wouda" Bullhttps://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-062.jpgElk hunt 2011 062Ryan and Joe with a load of rackshttps://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-051.jpgElk hunt 2011 051Joe with cut on his handhttps://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-049.jpgElk hunt 2011 049Elk 2011https://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-043.jpgElk hunt 2011 043Mady at the pumpkin patch while dad is in the field.https://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-042.jpgElk hunt 2011 042https://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-002.jpgElk hunt 2011 002Tim's first bull I named "Marathon Bull" notice we dropped all of our gear to pursuithttps://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-035.jpgElk hunt 2011 035Shawn's first bull, and a big smile on his facehttps://huntingchef.com/wp-content/uploads/2011/11/elk-hunt-2011-028.jpgElk hunt 2011 028Steve's first bull and what a pretty one to boot2014-10-04T18:17:18+00:00monthlyhttps://huntingchef.com/2011/11/07/in-search-of-the-trophy-speed-goat/2014-10-04T18:15:57+00:00monthlyhttps://huntingchef.com/2011/11/08/elk-lasagna-the-classic/https://huntingchef.com/wp-content/uploads/2011/11/009.jpg009Behold the Elk Lasagne Classichttps://huntingchef.com/wp-content/uploads/2011/11/014.jpg014Ready for the ovenhttps://huntingchef.com/wp-content/uploads/2011/11/028.jpg028The meat saucehttps://huntingchef.com/wp-content/uploads/2011/11/016.jpg016https://huntingchef.com/wp-content/uploads/2011/11/023.jpg023Fresh pasta is always better, but time is the essence so I used the no need to boil fast kindhttps://huntingchef.com/wp-content/uploads/2011/11/025.jpg025Fold all the ricotta and cheese mixture togetherhttps://huntingchef.com/wp-content/uploads/2011/11/017.jpg017These little morels are the kicker to seal the deal in flavorhttps://huntingchef.com/wp-content/uploads/2011/11/019.jpg019fry them on medium high for about 5 minuteshttps://huntingchef.com/wp-content/uploads/2011/11/024.jpg024Rehydrate the Morels with warm waterhttps://huntingchef.com/wp-content/uploads/2011/11/030.jpg030Your elk meat should have this consistency2015-04-16T15:30:13+00:00monthlyhttps://huntingchef.com/2011/11/13/smoked-baby-back-ribs-for-my-dad/2014-10-04T18:15:42+00:00monthlyhttps://huntingchef.com/2011/11/13/how-to-can-fish-in-a-pressure-cooker/https://huntingchef.com/wp-content/uploads/2011/11/august-2013-048.jpgAugust 2013 048https://huntingchef.com/wp-content/uploads/2011/11/august-2013-047.jpgAugust 2013 047https://huntingchef.com/wp-content/uploads/2011/11/august-2013-046.jpgAugust 2013 046https://huntingchef.com/wp-content/uploads/2011/11/august-2013-045.jpgAugust 2013 045I use personal stickers, with my logo to let the people know I love them when I give them for giftshttps://huntingchef.com/wp-content/uploads/2011/11/august-2013-044.jpgAugust 2013 044https://huntingchef.com/wp-content/uploads/2011/11/august-2013-043.jpgAugust 2013 043Put the hot lids on each piece, three at a time and screw the top on nice and snug, do not over tighten.https://huntingchef.com/wp-content/uploads/2011/11/august-2013-042.jpgAugust 2013 042Leave 1/4 inch of head spacing when putting fish into jarshttps://huntingchef.com/wp-content/uploads/2011/11/august-2013-041.jpgAugust 2013 041https://huntingchef.com/wp-content/uploads/2011/11/august-2013-040.jpgAugust 2013 040This is an beautiful piece of Tunahttps://huntingchef.com/wp-content/uploads/2011/11/august-2013-039.jpgAugust 2013 0392024-10-21T18:05:42+00:00monthlyhttps://huntingchef.com/2011/11/22/burnt-tomato-goat-cheese-and-anchovy-bruschetta/https://huntingchef.com/wp-content/uploads/2011/11/dsc071641.jpgdsc07164[1]I stole these photos off CatasTrophy Wife bloghttps://huntingchef.com/wp-content/uploads/2011/11/dsc07163_thumb1.jpgdsc07163_thumb[1]Burnt Tomato, Goat Cheese, and Anchovy Brushettahttps://huntingchef.com/wp-content/uploads/2011/11/x-041.jpgx 041Burnt Tomato, Goat Cheese, and Anchovy Bruschettahttps://huntingchef.com/wp-content/uploads/2011/11/x-005.jpgx 005Check to make sure you seasoned with salt and pepperhttps://huntingchef.com/wp-content/uploads/2011/11/x-004.jpgx 004Add saucehttps://huntingchef.com/wp-content/uploads/2011/11/x-003.jpgx 003Cut the cherry tomato in halfhttps://huntingchef.com/wp-content/uploads/2011/11/x-002.jpgx 002Get out the mini processor. I LOVE THIS THING2018-08-04T21:09:43+00:00monthlyhttps://huntingchef.com/2011/12/09/cast-iron-beef-tenderloin-wrapped-in-bacon/https://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-069.jpgthanksgiving 069Sad Shad and Happy Waynehttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-067.jpgthanksgiving 067Plated back in the cast iron pot for servinghttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-064.jpgthanksgiving 064Sliced and ready. Look at the colorhttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-059.jpgthanksgiving 059Oyster plated https://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-056.jpgFried Oregon OysterFried in Oregon trail flour and half of homemade bread crumbshttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-053.jpgthanksgiving 053It took only one hour to get 135 degreeshttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-049.jpgthanksgiving 049Garlic butter sauce brushed on the baconhttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-044.jpgthanksgiving 044Big Wayne is so proud of his 20 lb piece of meat wrapped in 20 lb of baconhttps://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-042.jpgthanksgiving 042process completed...https://huntingchef.com/wp-content/uploads/2011/12/thanksgiving-036.jpgthanksgiving 036Season the meat with salt and pepper and a little cayene2014-10-04T18:14:09+00:00monthlyhttps://huntingchef.com/2011/12/15/antelope-tenderloin-with-rosemary-balsamic-reduction/https://huntingchef.com/wp-content/uploads/2011/12/dece-060.jpgDece 060Mady loves the lamb chop bonehttps://huntingchef.com/wp-content/uploads/2011/12/dece-057.jpgDece 057Ready for dinner folks.https://huntingchef.com/wp-content/uploads/2011/12/dece-053.jpgDece 053Drizzle the balsamic reduction over the loin and servehttps://huntingchef.com/wp-content/uploads/2011/12/dece-048.jpgDece 048Remove rosemary sprig and put sauce on loinshttps://huntingchef.com/wp-content/uploads/2011/12/dece-043.jpgDece 043Seared and ready for the ovenhttps://huntingchef.com/wp-content/uploads/2011/12/dece-037.jpgDece 037Antelope tenderloins with marinadehttps://huntingchef.com/wp-content/uploads/2011/12/antelope-061.jpgantelope 061The Tick Tock Buck2017-12-18T19:22:53+00:00monthlyhttps://huntingchef.com/2011/12/16/shrimp-and-gorgonzola-cream-sauce-pasta/https://huntingchef.com/wp-content/uploads/2011/12/dece-051.jpgDece 051Pasta is plated then add the shrimp and saucehttps://huntingchef.com/wp-content/uploads/2011/12/dece-049.jpgDece 049Cook shrimp for 4-5 minutes until goldenhttps://huntingchef.com/wp-content/uploads/2011/12/dece-014.jpgDece 014Reduce heavy cream to half on simmer for 45 minutes2014-10-04T18:13:42+00:00monthlyhttps://huntingchef.com/2011/12/19/elk-taco-casserole/https://huntingchef.com/wp-content/uploads/2011/12/dece-024.jpgDece 024This is what makes you work hard hunting elkhttps://huntingchef.com/wp-content/uploads/2011/12/dece-018.jpgDece 018Spread mixture on top of the meathttps://huntingchef.com/wp-content/uploads/2011/12/dece-017.jpgDece 017Mix all the ingredients in a bowlhttps://huntingchef.com/wp-content/uploads/2011/12/dece-016.jpgDece 016Add the meat to the dishhttps://huntingchef.com/wp-content/uploads/2011/12/dece-0141.jpgDece 014Cook onion and elk burger until no longer pink2014-10-04T18:13:26+00:00monthlyhttps://huntingchef.com/2012/01/16/four-days-in-buenos-aires-2012/https://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-177.jpgArgentina 2011 177Our last dinner in Buenos Aireshttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-173.jpgArgentina 2011 173She no likey sweet bread...actually she did...she just doesnt anymorehttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-174.jpgArgentina 2011 174I love me my sweet breadhttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-164.jpgArgentina 2011 164Cesar famous Martini. Look out, it hits you like a sledgehammerhttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-163.jpgArgentina 2011 163https://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-162.jpgArgentina 2011 162Shanti Townhttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-141.jpgArgentina 2011 141Fresh Pastahttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-124.jpgArgentina 2011 124The Disc Grillhttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-122.jpgArgentina 2011 122He made his own sausages and bought the bread fresh in townhttps://huntingchef.com/wp-content/uploads/2012/01/argentina-2011-116.jpgArgentina 2011 1162014-10-04T18:13:21+00:00monthlyhttps://huntingchef.com/2012/01/17/fly-fishing-in-patagonia-argentina/https://huntingchef.com/wp-content/uploads/2012/01/dscn0434.jpgDSCN0434Santiago combed his hair for the partyhttps://huntingchef.com/wp-content/uploads/2012/01/dscn0428.jpgDSCN0428Thank you Patagonia River Ranch!https://huntingchef.com/wp-content/uploads/2012/01/dscn0447.jpgDSCN0447Nicko and Shayhttps://huntingchef.com/wp-content/uploads/2012/01/dscn0445.jpgDSCN0445The beautiful couple who is celebrating their 40th wedding anniversary. I try to protect them by not mentioning their names because I do not have their permission to be on my blog.https://huntingchef.com/wp-content/uploads/2012/01/dscn0444.jpgDSCN0444The partyhttps://huntingchef.com/wp-content/uploads/2012/01/dscn0443.jpgDSCN0443The Mealhttps://huntingchef.com/wp-content/uploads/2012/01/dscn0442.jpgDSCN0442https://huntingchef.com/wp-content/uploads/2012/01/dscn0421.jpgDSCN0421I have to make these Empanadas when I return stateside.https://huntingchef.com/wp-content/uploads/2012/01/dscn0422.jpgDSCN0422Stephanie and Salome https://huntingchef.com/wp-content/uploads/2012/01/dscn0436.jpgDSCN0436The Asadore spit. Beef, a young butchered lamb, and chirozo. Two hours into the process.2014-10-04T18:13:16+00:00monthlyhttps://huntingchef.com/2012/02/14/return-to-the-patagonia-river-ranch-with-the-boys/https://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-120.jpgPatagonia 2 120Wanted: American Girl Friend for two Argentina fly fishing guides. Santiago builds guitars but never plays them and Nicko is studying to be a dentist, he should finish schools in about 23 years.https://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-139.jpgPatagonia 2 139Reed and Nicco look like they survived another great dayhttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-138.jpgPatagonia 2 138Dave and Braden hooking up fish below ushttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-134.jpgPatagonia 2 134The upper Aluminehttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-098.jpgPatagonia 2 098The Blue Label Guide gets the attention of the ladieshttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-111.jpgPatagonia 2 111That son of a $^&# Santiago (the other guide and my nemesis snuck up there and put a rose in between our shot glasseshttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-106.jpgPatagonia 2 106Nicko and myself taking a shot of Johnnie Walker Blue Lable. I am trying not to stuff my pockets full of empanadashttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-094.jpgPatagonia 2 094Dave and Ken, the gratious owner of PPR. He is the dashing young man in the yellowhttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-092.jpgPatagonia 2 092Dave, Braden, and Reed are about 20 minutes away from gaining 20 poundshttps://huntingchef.com/wp-content/uploads/2012/02/patagonia-2-091.jpgPatagonia 2 091Claudio working his magic, preparing the Asadore with Lamb and beef2014-10-04T18:13:05+00:00monthlyhttps://huntingchef.com/2012/02/20/steelhead-fishing-on-the-umpqua-river-in-oregon/https://huntingchef.com/wp-content/uploads/2012/02/img_3336.jpgIMG_3336Stoic Grover and his bright steelheadhttps://huntingchef.com/wp-content/uploads/2012/02/img_3339.jpgIMG_3339Nothing too bad on the main Umpqua. But I would not take any chances, you could be in trouble quick.https://huntingchef.com/wp-content/uploads/2012/02/img_3334.jpgIMG_3334Landed a beauty! Nice Oregon Wild Steelhead, released to spawn again.https://huntingchef.com/wp-content/uploads/2012/02/img_3338.jpgIMG_3338Look at this Chromer! The fish is not really that big, Scott just has a really small head.https://huntingchef.com/wp-content/uploads/2012/02/img_3335.jpgIMG_3335Grover with the first fish boatedhttps://huntingchef.com/wp-content/uploads/2012/02/img_33331.jpgIMG_3333The first thing you need to remember is to book your hotel early so you do not have to share a room at the Motel 6 with your buddy. Notice the barrier in between the pillows? It is taller than the Berlin Wall2014-10-04T18:12:38+00:00monthlyhttps://huntingchef.com/2012/02/20/2012-valentines-dinner-this-is-why-my-wife-lets-me-go-hunting/https://huntingchef.com/wp-content/uploads/2012/02/img_3345.jpgIMG_3345Happy Valentines 2012https://huntingchef.com/wp-content/uploads/2012/02/img_3344.jpgIMG_3344Then you cork a 1983 French wine, yes that is correct a 29 year old bottle of winehttps://huntingchef.com/wp-content/uploads/2012/02/img_3347.jpgIMG_3347Valentines dinner is plated. Todd really wanted to use his creative side of his brain and did the steak work.https://huntingchef.com/wp-content/uploads/2012/02/img_3317.jpgIMG_3317It is also called Fiesta Flower, cooks on high heat in the Cast Ironhttps://huntingchef.com/wp-content/uploads/2012/02/img_3358.jpgIMG_3358Asparagus awaiting the grillhttps://huntingchef.com/wp-content/uploads/2012/02/img_3354.jpgIMG_3354First thing you do, is make the table. Do it right, do not use paper napkins and dirty forks either.2014-10-04T18:12:29+00:00monthlyhttps://huntingchef.com/2012/02/21/smoked-pheasant-four-cheese-morel-lasagna/https://huntingchef.com/wp-content/uploads/2012/02/delete-051.jpgdelete 051They already told me I have to harvest an elk for them to eat at college.https://huntingchef.com/wp-content/uploads/2012/02/delete-050.jpgdelete 050Smoked Pheasant Four cheese Morell Lasagnehttps://huntingchef.com/wp-content/uploads/2012/02/delete-048.jpgdelete 048Remove from oven and let sit for 10 minuteshttps://huntingchef.com/wp-content/uploads/2012/02/delete-046.jpgdelete 046Your final step, add the remaining jar of sauce to the top and sprinkle with a little Mozzeralla https://huntingchef.com/wp-content/uploads/2012/02/delete-044.jpgdelete 044After adding a little layer of sauce, put your lasagne noodle layer down and add the cheese mixturehttps://huntingchef.com/wp-content/uploads/2012/02/delete-041.jpgdelete 041Mix up the ingredients really good. Do not be affraid of those morels, they are wonderful2014-10-04T18:12:14+00:00monthlyhttps://huntingchef.com/2012/03/02/sturgeon-fish-tacos-with-green-sauce/https://huntingchef.com/wp-content/uploads/2012/03/new-027.jpgnew 027Okay I am happy too.https://huntingchef.com/wp-content/uploads/2012/03/new-026.jpgnew 026Hey Dad! I want a fish Taco!!!!https://huntingchef.com/wp-content/uploads/2012/03/new-029.jpgnew 029My Brother in Law Dave is not happy. Someone stole a piece of his fish!https://huntingchef.com/wp-content/uploads/2012/03/new-023.jpgnew 023My neice Katie is happyhttps://huntingchef.com/wp-content/uploads/2012/03/new-025.jpgnew 025My sister Sally is happy and proud to feed the familyhttps://huntingchef.com/wp-content/uploads/2012/03/new-031.jpgnew 031This is Nanna heaven herehttps://huntingchef.com/wp-content/uploads/2012/03/new-033.jpgnew 033This ihttps://huntingchef.com/wp-content/uploads/2012/03/new-022.jpgnew 022Fry fish at 360 until they become brown around 4-5 minutes and remove to dry on paper towel.https://huntingchef.com/wp-content/uploads/2012/03/new-020.jpgnew 020Once the oil is at 360 degrees I add the fish one at a time, careful not to crowd. Do it in batches.https://huntingchef.com/wp-content/uploads/2012/03/new-018.jpgnew 0182014-10-04T18:12:10+00:00monthlyhttps://huntingchef.com/2012/03/07/martinis-and-meatloaf/https://huntingchef.com/wp-content/uploads/2012/03/img_3483.jpgIMG_3483Elk Morel Meatloaf plated and ready to servehttps://huntingchef.com/wp-content/uploads/2012/03/img_3482.jpgIMG_3482She is a born again Meatloaf eater!https://huntingchef.com/wp-content/uploads/2012/03/img_3480.jpgIMG_3480Does this make your mouth water?https://huntingchef.com/wp-content/uploads/2012/03/img_3476.jpgIMG_3476spread evenly over the meatloaf and pre-heat your oven to 350 degreeshttps://huntingchef.com/wp-content/uploads/2012/03/img_3473.jpgIMG_3473All you need now is the saucehttps://huntingchef.com/wp-content/uploads/2012/03/img_3469.jpgIMG_3469They have been re-hydrated and ready for the meatloafhttps://huntingchef.com/wp-content/uploads/2012/03/img_3467.jpgIMG_3467Mix all the ingredients together, notice that bright yellow farm egg?https://huntingchef.com/wp-content/uploads/2012/03/420497_3549432377494_1323133724_3524420_1457231415_n.jpgMartiniMartini and Meatloaf Madness 20132015-08-06T20:19:29+00:00monthlyhttps://huntingchef.com/2012/03/27/a-small-girl-and-her-five-gallon-bucket/https://huntingchef.com/wp-content/uploads/2012/03/img_3670.jpgIMG_3670One tired bucket champhttps://huntingchef.com/wp-content/uploads/2012/03/img_3663.jpgIMG_3663Then the mission starts over and over and overhttps://huntingchef.com/wp-content/uploads/2012/03/img_3667.jpgIMG_3667A minor setbackhttps://huntingchef.com/wp-content/uploads/2012/03/img_3661.jpgIMG_3661https://huntingchef.com/wp-content/uploads/2012/03/img_36651.jpgIMG_3665Making progresshttps://huntingchef.com/wp-content/uploads/2012/03/img_3664.jpgIMG_3664First she has to climb the stairs with the buckethttps://huntingchef.com/wp-content/uploads/2012/03/img_3658.jpgIMG_3658Surprisingly for a 1.5 year old she manages to get down the small grade hill quickly.2014-10-04T18:11:58+00:00monthlyhttps://huntingchef.com/2012/03/31/springer-salmon-fishing-in-the-columbia-river/https://huntingchef.com/wp-content/uploads/2012/03/photo.jpgphotoRon's first Springer Salmon! Nice Job!https://huntingchef.com/wp-content/uploads/2012/03/columbia-river-012.jpgcolumbia river 012That filet is going to hit the cedar plank!https://huntingchef.com/wp-content/uploads/2012/03/columbia-river-009.jpgcolumbia river 009A double in front of backtrollers and anchors.https://huntingchef.com/wp-content/uploads/2012/03/img_3731.jpgIMG_3731Look at that fish! Look at that happy Hunting Chefhttps://huntingchef.com/wp-content/uploads/2012/03/img_3722.jpgIMG_3722One broken rod= one spring salmonhttps://huntingchef.com/wp-content/uploads/2012/03/img_3724.jpgIMG_3724This one beautiful springer!https://huntingchef.com/wp-content/uploads/2012/03/img_3717.jpgIMG_3717Some fisher are bigger...some smallerhttps://huntingchef.com/wp-content/uploads/2012/03/img_3563.jpgIMG_3563One boat holds 4400 gallons and has 6 bathrooms....the other does not.https://huntingchef.com/wp-content/uploads/2012/03/img_3561.jpgIMG_3561Rouge Jet Coastal 23' with a 250 Supercharged Verado is suppose to be a fish slaying machine. At least we looked good driving on the riverhttps://huntingchef.com/wp-content/uploads/2012/03/img_3716.jpgIMG_3716Trolling herring at a slow pace in bad weather2022-07-15T22:48:33+00:00monthlyhttps://huntingchef.com/2012/04/01/how-to-clean-a-razor-clam/https://huntingchef.com/wp-content/uploads/2012/04/img_3669.jpgIMG_3669A hard days work!https://huntingchef.com/wp-content/uploads/2012/04/img_3686.jpgIMG_3686This is what your clean razor clams should look like!https://huntingchef.com/wp-content/uploads/2012/04/img_3688.jpgIMG_3688This is clean and ready for the fresh water buckethttps://huntingchef.com/wp-content/uploads/2012/04/img_3689.jpgIMG_3689This should be cleanhttps://huntingchef.com/wp-content/uploads/2012/04/img_3690.jpgIMG_3690Once open begin to clean under running water if you have it.https://huntingchef.com/wp-content/uploads/2012/04/img_3691.jpgIMG_3691Then make another cut to open up the foot to cleanhttps://huntingchef.com/wp-content/uploads/2012/04/img_3692.jpgIMG_3692Cut off the top of the foot diagonally and squeeze a little to push any debris out of the foothttps://huntingchef.com/wp-content/uploads/2012/04/img_3693.jpgIMG_3693Then make sure the body of the clam is clean of sandhttps://huntingchef.com/wp-content/uploads/2012/04/img_36941.jpgIMG_3694Then make the cut separating the foothttps://huntingchef.com/wp-content/uploads/2012/04/img_3695.jpgIMG_36952014-10-04T18:11:43+00:00monthlyhttps://huntingchef.com/2012/04/01/pan-fried-razor-clams/https://huntingchef.com/wp-content/uploads/2012/04/img_3650.jpgIMG_3650Fried oysters with cocktail sauce and horseradish. https://huntingchef.com/wp-content/uploads/2012/04/img_3671.jpgIMG_3671Ready to serve at the camp firehttps://huntingchef.com/wp-content/uploads/2012/04/img_3672.jpgIMG_3672Nicely browned and ready to removehttps://huntingchef.com/wp-content/uploads/2012/04/img_3651.jpgIMG_3651https://huntingchef.com/wp-content/uploads/2012/04/img_3673.jpgIMG_3673https://huntingchef.com/wp-content/uploads/2012/04/img_3674.jpgIMG_3674Oh they are starting too look ready to turnhttps://huntingchef.com/wp-content/uploads/2012/04/img_3680.jpgIMG_3680Make sure they are covered in flour and not stacked on top of each other.https://huntingchef.com/wp-content/uploads/2012/04/img_3681.jpgIMG_3681Take clam and dip into Pride of the West. I use a gallon zip lock bag to hold my flour and can do multiple clams at a timehttps://huntingchef.com/wp-content/uploads/2012/04/img_3682.jpgIMG_3682https://huntingchef.com/wp-content/uploads/2012/04/img_3683.jpgIMG_36832018-10-13T18:13:52+00:00monthlyhttps://huntingchef.com/2012/04/11/cedar-planked-springer-salmon-in-the-green-egg/https://huntingchef.com/wp-content/uploads/2012/04/new-156.jpgnew 156Served on the Cedar plank!https://huntingchef.com/wp-content/uploads/2012/04/new-155.jpgnew 155Look at the color of this Columbia River Springer Salmon!https://huntingchef.com/wp-content/uploads/2012/04/new-153.jpgnew 153https://huntingchef.com/wp-content/uploads/2012/04/new-152.jpgnew 152The fish has a nice brown tint to it from the marinade and smoke from the Green Egg.https://huntingchef.com/wp-content/uploads/2012/04/new-148.jpgnew 148Put your oiled plank and salmon on the bbq and close the cover.https://huntingchef.com/wp-content/uploads/2012/04/new-141.jpgnew 141Make sure to turn them every 30 minutes to get all the flavor.https://huntingchef.com/wp-content/uploads/2012/04/new-139.jpgnew 139Take your time and use a sharp filet knife and remove the skin from the salmon meat.https://huntingchef.com/wp-content/uploads/2012/04/new-138.jpgnew 138Carefully press your fingers along the top feeling for bone pricks in your fingers, then take your needle nose pliers and remove them.2014-10-04T18:11:32+00:00monthlyhttps://huntingchef.com/2012/04/19/wild-mushroom-risotto-with-pesto-scallops/https://huntingchef.com/wp-content/uploads/2012/04/new-026.jpgnew 026The perfect bite!https://huntingchef.com/wp-content/uploads/2012/04/new-025.jpgnew 025https://huntingchef.com/wp-content/uploads/2012/04/new-024.jpgnew 024https://huntingchef.com/wp-content/uploads/2012/04/new-023.jpgnew 023I put a little dallop of pesto and a pinch of grated Parmigiano on top of each scallophttps://huntingchef.com/wp-content/uploads/2012/04/new-022.jpgnew 022https://huntingchef.com/wp-content/uploads/2012/04/new-021.jpgnew 021https://huntingchef.com/wp-content/uploads/2012/04/new-020.jpgnew 020https://huntingchef.com/wp-content/uploads/2012/04/new-019.jpgnew 019https://huntingchef.com/wp-content/uploads/2012/04/new-018.jpgnew 018https://huntingchef.com/wp-content/uploads/2012/04/new-017.jpgnew 017Scallops should not be black, but brown.2014-10-04T18:11:26+00:00monthlyhttps://huntingchef.com/2012/04/24/greek-lamb-gyro-burgers/https://huntingchef.com/wp-content/uploads/2012/04/smn-006.jpgsmn 006https://huntingchef.com/wp-content/uploads/2012/04/smn-005.jpgsmn 005Egg Man does a little of the handy work in the vital areas where the boys get to clip the remainder getting them ready for the show....and my freezer.https://huntingchef.com/wp-content/uploads/2012/04/smn-004.jpgsmn 004https://huntingchef.com/wp-content/uploads/2012/04/smn-003.jpgsmn 003Before they go to the show, they have to get cleaned up firsthttps://huntingchef.com/wp-content/uploads/2012/04/columbia-river-041.jpgcolumbia river 041Perfectly cooked.https://huntingchef.com/wp-content/uploads/2012/04/columbia-river-040.jpgcolumbia river 040https://huntingchef.com/wp-content/uploads/2012/04/columbia-river-039.jpgcolumbia river 039https://huntingchef.com/wp-content/uploads/2012/04/columbia-river-038.jpgcolumbia river 038https://huntingchef.com/wp-content/uploads/2012/04/columbia-river-037.jpgcolumbia river 037Add the Greek Tzatsiki sauce, a little bit of feta and tomatoes and lettuce...and BAM!https://huntingchef.com/wp-content/uploads/2012/04/columbia-river-036.jpgcolumbia river 0362014-10-04T18:11:13+00:00monthlyhttps://huntingchef.com/2012/05/01/the-morel-mushroom-ring-precious-gets-passed-on-to-new-king/https://huntingchef.com/wp-content/uploads/2012/05/macaroni-043.jpgmacaroni 043Another DeeLISH morel and my lucky bucket I stole from Erin last year.https://huntingchef.com/wp-content/uploads/2012/05/macaroni-037.jpgmacaroni 037"Is that a morel mushroom young Axel" I asked.https://huntingchef.com/wp-content/uploads/2012/05/nikon-087.jpgnikon 087https://huntingchef.com/wp-content/uploads/2012/05/nikon-066.jpgStorlie MobileThe Storlie Mushroom Mobile Unithttps://huntingchef.com/wp-content/uploads/2012/05/nikon-051.jpgTrevorHere is what the Ex-King of Morel's looks like up closehttps://huntingchef.com/wp-content/uploads/2012/05/nikon-050.jpgnikon 050https://huntingchef.com/wp-content/uploads/2012/05/nikon-049.jpgnikon 049Trevor had moved about 100 yards to bull#$@% with women and children.https://huntingchef.com/wp-content/uploads/2012/05/nikon-048.jpgnikon 048Axel continued on with me up that mountain and back, sword in hand.https://huntingchef.com/wp-content/uploads/2012/05/nikon-047.jpgAxel in the brushHe could be back at the truck BS'n but no, he would rather beat the bush with me instead. https://huntingchef.com/wp-content/uploads/2012/05/nikon-046.jpgnikon 0462014-10-04T18:11:07+00:00monthlyhttps://huntingchef.com/2012/05/29/what-to-do-with-a-king-bolete/https://huntingchef.com/wp-content/uploads/2012/05/smn-048.jpgsmn 048https://huntingchef.com/wp-content/uploads/2012/05/smn-046.jpgsmn 046https://huntingchef.com/wp-content/uploads/2012/05/smn-045.jpgsmn 045https://huntingchef.com/wp-content/uploads/2012/05/smn-044.jpgsmn 044She requested a caprese salad with imported balsamic vinegar, and of course I had to keep my man card with blue cheese and bacon wedge saladhttps://huntingchef.com/wp-content/uploads/2012/05/smn-043.jpgsmn 043https://huntingchef.com/wp-content/uploads/2012/05/smn-042.jpgsmn 042https://huntingchef.com/wp-content/uploads/2012/05/smn-040.jpgsmn 040I did shave a little fresh parmesan on the corn asparagus side dish. I cannot wait to find another one of these King Boletes.https://huntingchef.com/wp-content/uploads/2012/05/smn-038.jpgsmn 038https://huntingchef.com/wp-content/uploads/2012/05/smn-037.jpgsmn 037This is Steph being really busy....reading a novel by the fire.https://huntingchef.com/wp-content/uploads/2012/05/smn-035.jpgsmn 035The mushrooms were taking on color and I would serve them on the side, with a little crumbled blue cheese on the side so you could taste the mushroom and add some flavor with your fork if you wanted too.2015-10-08T23:13:21+00:00monthlyhttps://huntingchef.com/2012/06/01/mushroom-hunting-in-oregon-precious-on-the-line-again/https://huntingchef.com/wp-content/uploads/2012/06/img_4306.jpgIMG_4306That little one on the lower left of the frame, the one that looks like a peanut. That is Trevor's contribution. I am gonna eat that with an egg tomorrow. https://huntingchef.com/wp-content/uploads/2012/06/img_4308.jpgIMG_4308If this is not the look of defeat, I am not sure I know what it is. Tyson had the same look when he started biting Holyfield's ear in the title bout.https://huntingchef.com/wp-content/uploads/2012/06/img_4310.jpgIMG_4310I had to educate him a little.https://huntingchef.com/wp-content/uploads/2012/06/img_4307.jpgIMG_4307The bugs did not even have a chance to get them.2014-10-04T18:10:20+00:00monthlyhttps://huntingchef.com/2012/06/10/the-tri-tip-north-vs-the-texas-brisket-south-debate/https://huntingchef.com/wp-content/uploads/2012/06/img_4436.jpgIMG_4436JWB famous Texas Briskethttps://huntingchef.com/wp-content/uploads/2012/06/img_4459.jpgIMG_4459One thing is for sure, someone loved the CORN. In fact, we all loved the corn. JW brought that from some little vegetable stand in Texas.https://huntingchef.com/wp-content/uploads/2012/06/img_4451.jpgIMG_4451The taste tester's anxiously awaiting their meal.https://huntingchef.com/wp-content/uploads/2012/06/img_4448.jpgIMG_4448https://huntingchef.com/wp-content/uploads/2012/06/img_44471.jpgIMG_4447Tri-Tip waiting to be plated.https://huntingchef.com/wp-content/uploads/2012/06/img_4447.jpgIMG_4447https://huntingchef.com/wp-content/uploads/2012/06/img_4444.jpgIMG_4444Cooked to Medium Rare in the middle. It would still finish on the more of medium side once plated. JW stopped whistling Dixie at this time.https://huntingchef.com/wp-content/uploads/2012/06/img_4443.jpgIMG_4443I was so excited, it was like my brisket world was opening up and finally I was going to have a good one.https://huntingchef.com/wp-content/uploads/2012/06/img_4442.jpgIMG_4442Corn that has a little pop of smoke in your mouth. DE LISHhttps://huntingchef.com/wp-content/uploads/2012/06/img_4439.jpgIMG_4439It looked and smelled great. He took his time slicing it while humming Dixie.2022-11-23T06:20:04+00:00monthlyhttps://huntingchef.com/2012/06/15/wild-mushroom-stuffed-quail-with-truffle-sauce/https://huntingchef.com/wp-content/uploads/2012/06/img_4473.jpgIMG_4473https://huntingchef.com/wp-content/uploads/2012/06/img_4478.jpgIMG_4478They look golden brown and ready for the plate.https://huntingchef.com/wp-content/uploads/2012/06/img_4484.jpgIMG_4484Birds are seasoned and brushed with butter and ready for the Traegerhttps://huntingchef.com/wp-content/uploads/2012/06/img_4476.jpgIMG_4476Look how serious he is, so proud to be apart of the festivities. https://huntingchef.com/wp-content/uploads/2012/06/img_4477.jpgIMG_4477That is right folks, we have ourselves a finger licker.https://huntingchef.com/wp-content/uploads/2012/06/img_4479.jpgIMG_4479They look great and ready for the platehttps://huntingchef.com/wp-content/uploads/2012/06/img_4485.jpgIMG_4485Lay the birds breast side up.https://huntingchef.com/wp-content/uploads/2012/06/img_4486.jpgIMG_4486Insert the stuffing and wrap the bird around the stuffing.https://huntingchef.com/wp-content/uploads/2012/06/img_4487.jpgIMG_4487Wash the brine off and let birds air dry for 20 minutes.2014-10-04T18:09:47+00:00monthlyhttps://huntingchef.com/2012/06/20/halibut-fishing-off-the-oregon-coast/https://huntingchef.com/wp-content/uploads/2012/06/x-133.jpgx 133https://huntingchef.com/wp-content/uploads/2012/06/x-132.jpgx 132My share of the bounty, van packed and ready for the freezer. Notice that there is NO cheeks there? Never leave a scalawag in charge of packing the meat up while you clean the boat.https://huntingchef.com/wp-content/uploads/2012/06/x-131.jpgx 131https://huntingchef.com/wp-content/uploads/2012/06/x-130.jpgx 130https://huntingchef.com/wp-content/uploads/2012/06/x-129.jpgx 129Grover passing it on....again.https://huntingchef.com/wp-content/uploads/2012/06/x-128.jpgx 128Here is a photo I took of the trusty radar! Look at the fog bank.https://huntingchef.com/wp-content/uploads/2012/06/x-127.jpgx 127Three Hali's for the freezerhttps://huntingchef.com/wp-content/uploads/2012/06/x-126-e1340202806257.jpgx 126Scott with his halibut. You can see the sun coming out and the waters pretty calm.https://huntingchef.com/wp-content/uploads/2012/06/x-125-e1340202506768.jpgx 125This isn't a 100 pound coveted Oregon fish, but it is as big as they get at the chicken ranch and we would get some good filets off him.https://huntingchef.com/wp-content/uploads/2012/06/x-124.jpgx 1242014-10-04T18:09:43+00:00monthlyhttps://huntingchef.com/2012/06/23/halibut-tacos-with-green-sauce/https://huntingchef.com/wp-content/uploads/2012/06/img_4593.jpgIMG_4593The ladies were happy with the Fresh Halibut Tacoshttps://huntingchef.com/wp-content/uploads/2012/06/img_4616.jpgIMG_4616Look at that white fish in that tacohttps://huntingchef.com/wp-content/uploads/2012/06/img_4613.jpgIMG_4613https://huntingchef.com/wp-content/uploads/2012/06/img_4612.jpgIMG_4612Perfectly browned and ready for the tacohttps://huntingchef.com/wp-content/uploads/2012/06/img_4597.jpgIMG_4597JW is very excited, I should have him wearing safety glasseshttps://huntingchef.com/wp-content/uploads/2012/06/img_4595.jpgIMG_4595This taco is ready for consumptionhttps://huntingchef.com/wp-content/uploads/2012/06/img_4594.jpgIMG_4594https://huntingchef.com/wp-content/uploads/2012/06/img_4599.jpgIMG_4599https://huntingchef.com/wp-content/uploads/2012/06/img_4600.jpgIMG_4600https://huntingchef.com/wp-content/uploads/2012/06/img_4601.jpgIMG_4601The pieces should be browning nicely2014-10-04T18:09:33+00:00monthlyhttps://huntingchef.com/2012/06/24/elk-backstrap-chicken-fried-steak-with-an-farm-egg/https://huntingchef.com/wp-content/uploads/2012/06/img_4642.jpgIMG_4642https://huntingchef.com/wp-content/uploads/2012/06/img_4643.jpgIMG_4643There is nothing like a fresh farm egghttps://huntingchef.com/wp-content/uploads/2012/06/img_4638.jpgIMG_4638Your friends will make you go hunting again next yearhttps://huntingchef.com/wp-content/uploads/2012/06/img_4636.jpgIMG_4636Cook until golden dark brown on both sides.https://huntingchef.com/wp-content/uploads/2012/06/img_4634.jpgIMG_4634After egg mixture, then the bread crumbs and set aside for skillet.https://huntingchef.com/wp-content/uploads/2012/06/img_4631.jpgIMG_4631Once pounded, season with sea salt and pepperhttps://huntingchef.com/wp-content/uploads/2012/06/img_4630.jpgIMG_4630Gently pound the steak out...key word GENTLYhttps://huntingchef.com/wp-content/uploads/2012/06/img_4629.jpgIMG_46292015-10-08T23:57:52+00:00monthlyhttps://huntingchef.com/2012/07/07/smoked-chicken-and-baby-back-ribs-for-fathers-day/https://huntingchef.com/wp-content/uploads/2012/07/img_4540.jpgIMG_4540https://huntingchef.com/wp-content/uploads/2012/07/img_4539.jpgIMG_4539she says "ALL DONE"https://huntingchef.com/wp-content/uploads/2012/07/img_4536.jpgIMG_4536She calls the black pepper "Bugs" as she seasons the ribshttps://huntingchef.com/wp-content/uploads/2012/06/x-147.jpgx 147https://huntingchef.com/wp-content/uploads/2012/06/x-146.jpgx 146https://huntingchef.com/wp-content/uploads/2012/06/x-145.jpgx 145"I GOT MY RIB"https://huntingchef.com/wp-content/uploads/2012/06/x-144.jpgx 144https://huntingchef.com/wp-content/uploads/2012/06/x-143.jpgx 143https://huntingchef.com/wp-content/uploads/2012/06/x-142.jpgx 142He doesn't really look that happy does he. Probably because I am making him take a picture and not let him eat. Ladies and Gentlemen, I give you Dr. Arthur Rodney Nannahttps://huntingchef.com/wp-content/uploads/2012/06/x-141.jpgx 141The ribs look great, and Mady is yelling "Ribs..Ribs...RIBS"2014-10-04T18:08:46+00:00monthlyhttps://huntingchef.com/2012/07/09/sear-roasted-halibut-with-tomato-and-capers/https://huntingchef.com/wp-content/uploads/2012/07/img_4788.jpgIMG_4788Plated and ready to roll.https://huntingchef.com/wp-content/uploads/2012/07/img_4787.jpgIMG_4787See the edge of the fish where I pried it open to check for doneness, right corner.https://huntingchef.com/wp-content/uploads/2012/07/img_4784.jpgIMG_4784Ready for the oven,=https://huntingchef.com/wp-content/uploads/2012/07/img_4782.jpgIMG_4782The halibut has nice color, that garlic is gonna pop in your mouth later. https://huntingchef.com/wp-content/uploads/2012/07/img_4780.jpgIMG_4780They are browning, and you need to not pick at it and look every 4 seconds. Trust yourself!https://huntingchef.com/wp-content/uploads/2012/07/img_4778.jpgIMG_4778That is one beautiful piece of fish, almost makes me cry knowing that I am going to eat it, or it is the garlic I just sliced up laying next to the fish.https://huntingchef.com/wp-content/uploads/2012/07/img_4777.jpgIMG_4777https://huntingchef.com/wp-content/uploads/2012/07/img_4776.jpgIMG_4776I didn't chop my capers up because I love them and love the taste of them whole.2014-10-04T18:08:09+00:00monthlyhttps://huntingchef.com/2012/07/26/how-to-clean-a-tuna/https://huntingchef.com/wp-content/uploads/2012/07/img_5038.jpgIMG_5038The skin should pull gently off exposing both upper and lower tenderloinshttps://huntingchef.com/wp-content/uploads/2012/07/img_5039.jpgIMG_5039This is what removing a tenderloin looks like.https://huntingchef.com/wp-content/uploads/2012/07/img_5040.jpgIMG_5040Remove any dark blood colors from tuna tenderloin.https://huntingchef.com/wp-content/uploads/2012/07/img_5036.jpgIMG_5036Remember, I cut this deep to show you the incision. Do not cut it past 1/4 inchhttps://huntingchef.com/wp-content/uploads/2012/07/img_5037.jpgIMG_5037https://huntingchef.com/wp-content/uploads/2012/07/img_5035.jpgIMG_5035Make your incision from the tail down to the front of the body.https://huntingchef.com/wp-content/uploads/2012/07/img_5034.jpgIMG_5034https://huntingchef.com/wp-content/uploads/2012/07/img_5041.jpgIMG_5041Tuna getting ready for the pressure cookerhttps://huntingchef.com/wp-content/uploads/2012/07/img_5043.jpgIMG_5043https://huntingchef.com/wp-content/uploads/2012/07/img_5042.jpgIMG_50422014-10-04T18:07:20+00:00monthlyhttps://huntingchef.com/2012/07/26/seared-asian-sesame-style-tuna/https://huntingchef.com/wp-content/uploads/2012/07/smn-0651.jpgsmn 065Asian Sesame Panko Bread Crumbshttps://huntingchef.com/wp-content/uploads/2012/07/smn-0641.jpgsmn 064https://huntingchef.com/wp-content/uploads/2012/07/smn-0631.jpgsmn 063Serve as an appetizer.https://huntingchef.com/wp-content/uploads/2012/07/smn-0621.jpgsmn 062Sear them on each side. Now that I look at this photo it does appear that I over crowded my own pan.2014-10-04T18:07:05+00:00monthlyhttps://huntingchef.com/2012/08/10/1623/https://huntingchef.com/wp-content/uploads/2012/08/smn-038.jpgsmn 038My Friend....Trevor Storliehttps://huntingchef.com/wp-content/uploads/2012/08/smn-029.jpgsmn 029Look at the look of dissappointment and fear in her face.https://huntingchef.com/wp-content/uploads/2012/08/smn-034.jpgsmn 034Campground Streakerhttps://huntingchef.com/wp-content/uploads/2012/08/smn-035.jpgsmn 035He did manage to keep one shoe on. I am not sure how he got his pants and underwear off and manage to keep the shoe on but he did.https://huntingchef.com/wp-content/uploads/2012/08/smn-024.jpgsmn 024This is Trevor's "ARE YOU SERIOUS?" look. Please notice the pole in his hand and the arms holding his oldest son Askel from falling in.https://huntingchef.com/wp-content/uploads/2012/08/smn-023.jpgsmn 023Father and son enjoying their time together. Trevor is passing on all his fishing knowledge. Please pay particular notice to his pole.https://huntingchef.com/wp-content/uploads/2012/08/smn-026.jpgsmn 026Mady with her Steph dipping their legs in the lake.https://huntingchef.com/wp-content/uploads/2012/08/smn-027.jpgsmn 027Here is Ollie, fishing for some bass on the dock with dad. https://huntingchef.com/wp-content/uploads/2012/08/smn-042.jpgsmn 042The Lake Lifeguardhttps://huntingchef.com/wp-content/uploads/2012/08/smn-031.jpgsmn 031At some point under the strict supervision of Trevor, the kids stopped feeding the ducks bread and started throwing rocks at them. I took a quick photo before I interveened.2014-10-04T18:06:46+00:00monthlyhttps://huntingchef.com/2012/10/22/pheasant-enchiladas/https://huntingchef.com/wp-content/uploads/2012/10/img_5717.jpgIMG_5717https://huntingchef.com/wp-content/uploads/2012/10/img_5718.jpgIMG_5718Add your cheese, then use the left over sauce for color on top.https://huntingchef.com/wp-content/uploads/2012/10/img_5716.jpgIMG_5716https://huntingchef.com/wp-content/uploads/2012/10/img_5715.jpgIMG_5715Put some enchilada sauce over the chills and add your olives.https://huntingchef.com/wp-content/uploads/2012/10/img_5714.jpgIMG_5714https://huntingchef.com/wp-content/uploads/2012/10/img_5713.jpgIMG_5713Lay them gently over the top of the tortillashttps://huntingchef.com/wp-content/uploads/2012/10/img_5712.jpgIMG_5712Whole Green Chilis. They are MILD!https://huntingchef.com/wp-content/uploads/2012/10/img_5711.jpgIMG_5711My huge tortilla contraptions ready for next level.https://huntingchef.com/wp-content/uploads/2012/10/img_5710.jpgIMG_5710https://huntingchef.com/wp-content/uploads/2012/10/img_5709.jpgIMG_57092014-10-04T18:06:36+00:00monthlyhttps://huntingchef.com/2013/01/01/leg-of-lamb-on-the-traeger-smoker-grill/https://huntingchef.com/wp-content/uploads/2012/12/img_4951.jpgIMG_4951Lucy the Lamb Dog looks over the herd 24-7https://huntingchef.com/wp-content/uploads/2012/12/img_4931.jpgIMG_4931My Lamb is never the cheap stuff. The are hand raised Champions by Brock and https://huntingchef.com/wp-content/uploads/2012/12/img_4933.jpgIMG_4933https://huntingchef.com/wp-content/uploads/2012/12/img_6471.jpgIMG_6471This stuff is the bomb, order it www.thesczarfinefoods.comhttps://huntingchef.com/wp-content/uploads/2012/12/img_6452.jpgIMG_6452https://huntingchef.com/wp-content/uploads/2012/12/img_6451.jpgIMG_6451Drizzle The Czar's pinot and pepper sauce over the dish and serve. https://huntingchef.com/wp-content/uploads/2012/12/img_6450.jpgIMG_6450https://huntingchef.com/wp-content/uploads/2012/12/img_6449.jpgIMG_6449https://huntingchef.com/wp-content/uploads/2012/12/img_6448.jpgIMG_6448https://huntingchef.com/wp-content/uploads/2012/12/img_6447.jpgIMG_6447Always let your roast rest. It holds the juices. I cover it with aluminum foil.2019-02-02T00:34:40+00:00monthlyhttps://huntingchef.com/2013/01/30/hunting-the-oregon-chanterelle-mushroom/https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-028.jpgi phone 5 028Pesto Pasta with Chanterelle's over the top drizzled with truffle oil and served with a Filet Mignon.https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-027.jpgi phone 5 027A perfect smoked https://huntingchef.com/wp-content/uploads/2013/01/i-phone-5-026.jpgi phone 5 026https://huntingchef.com/wp-content/uploads/2013/01/a-018.jpga 018Plate and servehttps://huntingchef.com/wp-content/uploads/2013/01/a-017.jpga 017Just plate it and serve!https://huntingchef.com/wp-content/uploads/2013/01/a-016.jpga 016Toast your bread in on the same pan.https://huntingchef.com/wp-content/uploads/2013/01/a-015.jpga 015https://huntingchef.com/wp-content/uploads/2013/01/a-014.jpga 014Saute the Mushrooms and a little garlic, butter, and white wine.https://huntingchef.com/wp-content/uploads/2013/01/a-013.jpga 013https://huntingchef.com/wp-content/uploads/2013/01/a-012.jpga 012This is what a happy picker looks like. Nice form buddy!2014-10-04T18:06:01+00:00monthlyhttps://huntingchef.com/2013/04/20/the-hunting-chef-turns-double-quatro-part-1/2014-10-04T18:05:06+00:00monthlyhttps://huntingchef.com/2014/05/08/sundried-tomatoe-pesto-with-andouille-sausauge-mushrooms-and-prawns/https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-147-e1400364698318.jpghood canal 2014 147This is what I am talking about!!https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-145-e1400364660602.jpghood canal 2014 145https://huntingchef.com/wp-content/uploads/2014/05/hood-canal-2014-144-e1400364547798.jpghood canal 2014 1442014-10-04T17:54:15+00:00monthlyhttps://huntingchef.com/2014/10/02/mushroom-broth-with-seared-halibut-and-orzo-soup/https://huntingchef.com/wp-content/uploads/2014/10/dsc_2157-1024x685.jpgDSC_2157-1024x6852014-10-04T17:33:46+00:00monthlyhttps://huntingchef.com/bbq-mafia/https://huntingchef.com/wp-content/uploads/2014/10/bbqmafiablack.jpgbbqmafiablackhttps://huntingchef.com/wp-content/uploads/2014/10/asadore-419-915x841.jpgAsadore-419-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-417-915x841.jpgAsadore-417-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-399-915x841.jpgAsadore-399-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-398-915x841.jpgAsadore-398-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-397-915x841.jpgAsadore-397-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-390-915x841.jpgAsadore-390-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-389-915x841.jpgAsadore-389-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-388-915x841.jpgAsadore-388-915x841https://huntingchef.com/wp-content/uploads/2014/10/asadore-387-915x841.jpgAsadore-387-915x8412014-10-02T01:41:20+00:00weekly0.6https://huntingchef.com/2014/04/28/mad-dog-nanna/https://huntingchef.com/wp-content/uploads/2014/04/img_4944.jpgIMG_4944https://huntingchef.com/wp-content/uploads/2014/04/img_5320.jpgIMG_5320https://huntingchef.com/wp-content/uploads/2014/04/img_3665.jpgIMG_3665https://huntingchef.com/wp-content/uploads/2014/04/img_3873.jpgBut in the end, we like each other pretty well. https://huntingchef.com/wp-content/uploads/2014/04/madeye.jpgShe hits her face on things, I trip on everything.https://huntingchef.com/wp-content/uploads/2014/04/madforest.jpgShe likes to be the model, I like to be the photographer.https://huntingchef.com/wp-content/uploads/2014/04/mad.jpgShe likes Hello Kitty, I liked Rugrats.https://huntingchef.com/wp-content/uploads/2014/04/madymexico.jpgShe eats towels, I eat steak.https://huntingchef.com/wp-content/uploads/2014/04/mady.jpgMadyhttps://huntingchef.com/wp-content/uploads/2014/04/bubblemad.jpgShe likes princesses, I liked stuffed animals. 2014-04-28T23:12:11+00:00monthlyhttps://huntingchef.com/2014/02/18/letter-about-the-hunting-chef/https://huntingchef.com/wp-content/uploads/2014/02/img_8465.jpgIMG_8465https://huntingchef.com/wp-content/uploads/2014/02/img_4759.jpgIMG_4759https://huntingchef.com/wp-content/uploads/2014/02/img_3825.jpgIMG_3825https://huntingchef.com/wp-content/uploads/2014/02/img_8497.jpgIMG_8497https://huntingchef.com/wp-content/uploads/2014/02/im1-shutterfly-2.jpgim1.shutterfly-2https://huntingchef.com/wp-content/uploads/2014/02/im1-shutterfly-1.jpgim1.shutterfly-1https://huntingchef.com/wp-content/uploads/2014/02/im1-shutterfly.jpgim1.shutterfly2014-08-24T05:05:42+00:00monthlyhttps://huntingchef.com/2014/02/18/2839/2014-02-19T02:58:47+00:00monthlyhttps://huntingchef.com/2012/06/05/grilled-bananas-with-maple-creme-fraiche-and-mixed-berries/https://huntingchef.com/wp-content/uploads/2012/06/img_4396.jpgIMG_4396https://huntingchef.com/wp-content/uploads/2012/06/img_4397.jpgIMG_4397Lightly drizzle the syrup across the dish.https://huntingchef.com/wp-content/uploads/2012/06/img_4398.jpgIMG_4398I plate them family style, so did Bobby Flay so I guess I am cool like himhttps://huntingchef.com/wp-content/uploads/2012/06/img_4400.jpgIMG_4400Nice color on the Bananas. Cook for another two minutes. https://huntingchef.com/wp-content/uploads/2012/06/img_4401.jpgIMG_4401Put them face down on a hot grill2012-06-06T21:04:27+00:00monthlyhttps://huntingchef.com/2012/03/26/the-basics-of-clamming/https://huntingchef.com/wp-content/uploads/2012/03/img_3665.jpgIMG_3665Making progresshttps://huntingchef.com/wp-content/uploads/2012/03/img_3629.jpgIMG_3629As the whole saying goes "pass it down".https://huntingchef.com/wp-content/uploads/2012/03/img_3620.jpgIMG_3620A fresh razor looking for a cast iron skillethttps://huntingchef.com/wp-content/uploads/2012/03/img_3621.jpgIMG_3621Take your clam gun, your kid, your clam and walk into the sunset like you are the coolest clammer in the world.https://huntingchef.com/wp-content/uploads/2012/03/img_3619.jpgIMG_3619Retrieve your razor clam. Sometimes they are in the hole, so keep on the look out. Hurry before the surf takes them or a seagull. https://huntingchef.com/wp-content/uploads/2012/03/img_3625.jpgIMG_3625Stand up using your legs as you lift. Also, notice the dry sand as you pull up? Always look around you will notice pin holes, or dimples of surrounding clams.https://huntingchef.com/wp-content/uploads/2012/03/img_3632.jpgIMG_3632The key is to use your legs, not your arms and back as Stephanie demonstrates and Mady supervises.https://huntingchef.com/wp-content/uploads/2012/03/img_36261.jpgIMG_3626This would be an obvious clam dimple.https://huntingchef.com/wp-content/uploads/2012/03/img_3626.jpgIMG_3626https://huntingchef.com/wp-content/uploads/2012/03/img_3608.jpgIMG_3608"I got this dad, there is one over there"2012-03-27T02:16:08+00:00monthlyhttps://huntingchef.com/2011/06/23/catastrophy-wife/https://huntingchef.com/wp-content/uploads/2011/06/img_0022.jpgimg_0022https://huntingchef.com/wp-content/uploads/2011/06/ctw.jpgCTW2011-06-25T15:59:28+00:00monthlyhttps://huntingchef.comdaily1.02025-10-27T15:12:43+00:00