Archive for the ‘Smoked Fish’ Category

Episode 26: Smoke & Ice


I grew up hunting and gardening, abandoned them both as a young adult, then fell in love with both again later in life. Apparently, same goes for ice fishing. I have semi-fond memories of exhausty ski-doo-trailer rides on to the lake, sitting on a pail getting blasted by the elements, eye lashes freezing together, not catching much of anything, getting cold, and hearing stories about how at one time you caught way more and way bigger fish. When you’re a kid, those kind of stories are far from any form of consolation.

A friend of mine [who I met when shooting another video, coincidentally] invited me out ice fishing with him and a co-worker of his, and I just couldn’t say no. It’s January. In my usually busy food world, action had slowed. Gardening season was over. Hunting season was over. But ice fishing is just getting started. And I had a blast, despite it being a particularly slow day. Ice fishing is immeasurably more enjoyable when you’re protected from the elements in a shack, and more importantly, can see down the hole to watch the fish swim about. Add to that some camaraderie and wild-food action – I now get why folks enjoy it. I’m hooked. I want to go again.

Music courtesy of The AwesomeHots

2007 Game Dinner Photos

my grandpa signing a portrait he painted in ’64 that hangs in our home
cured and apple-smoked shoulder of wild boar [sow, actually]

cured and smoked wild white spring salmon

2nd Annual Game Dinner Eve


Last year my dad asked me if I’d be willing to cook a multi-course dinner featuring the different game birds and big game that he and his friends hunt. It was a really memorable party. 7 courses, lots of drinking, and lots of being merry. It far exceeded expectations.

So tonight, we’re hosting the follow up to this event. I like to think of it as a ‘thank you’ to the guys who take me out hunting and keep a seemingly endless supply of game in my kitchen throughout the year. Tonight’s menu:

scandinavian salmon
mousse of maple syrup cured b.c. salmon, smoked with alder, on knäckerbröd, served with akvavit

ham and cheese sandwich
cured and smoked shoulder of wild boar with melted camembert on toasted baguette round

hot and cold duo of game sausage
sautéed goose liver and porcini garlic sausage & cherry smoked moose and elk sausage

calf moose ‘pate & pickle baguette sandwich’
terrine of calf moose with brandied ‘beaumont’ evans cherries and its pickle, on homemade baguette

cambozola calf porterhouse ‘au poivre’
sauté calf moose loin in cambozola cream sauce on potato

chocolate mousse
organic eggs from sunworks farms and bernard callebaut chocolate in all their glory

I hope to post some photos tomorrow. We’ll see if I remember amidst the food prep and drinking…