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Shad & Shad Roe
Up and down the mid-Atlantic coast, the arrival of shad heading up rivers to spawn has been a sure harbinger of spring.
https://thecookscook.com/columns/meat-insects-poultry-seafood/shad-shad-roe
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Alaskan Halibut
Fishing, especially in the ocean, has become so much more about the science than the unexpected. We know the general migrations of salmon, herring, and just about all shapes and sizes of fish. But none are more sought after than halibut, prized for its mild taste...
https://thecookscook.com/columns/meat-insects-poultry-seafood/alaskan-halibut
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Pasta Made From Crickets?
Can we get as much iron from eating bugs as we can from eating beef? Could eating crickets be a more sustainable alternative? Do they even taste good?
https://thecookscook.com/columns/meat-insects-poultry-seafood/pasta-made-crickets
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Tri-Tip Roast
The tri-tip cut of beef is an economical choice for those who enjoy steaks with a juicy, moderately chewy texture (think sirloin strip steak). It is a thick, triangular-shaped piece of meat, weighing in at roughly 907 grams (2 pounds).
https://thecookscook.com/columns/meat-insects-poultry-seafood/tri-tip-roast
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Crown Roast of Pork
Crown roast of pork is a glorious cut of meat, lean and firm. It’s made by shaping a bone-in pork loin into a circlet with the ribs pointed up. The center can then be filled with stuffing that becomes delectably flavored by the meat’s juices as the roast cooks.
https://thecookscook.com/columns/meat-insects-poultry-seafood/crown-roast-of-pork
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Duck Confit
When choosing poultry, duck is by far one of the best options for dark meat, gentle texture, and rich flavor. Duck has a flavor that’s true to its own.
https://thecookscook.com/columns/meat-insects-poultry-seafood/duck-confit
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Bear Chili
A hunter must have a diverse diet and it’s important that he or she be prepared to hunt whatever is in season. I am a meat eater and over the years have been blessed with numerous successes harvesting food for my family. One of the best sources of good meat is black bear.
https://thecookscook.com/columns/meat-insects-poultry-seafood/bear-chili
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Wild Turkey Fingers
The hunter of today must prepare for the hunt in advance of taking to the field. Terrain, the availability of food, and weather conditions all must be considered to understand the habits of the quest.
https://thecookscook.com/columns/meat-insects-poultry-seafood/wild-turkey-fingers
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Insect Flour
You may have heard people talking about eating bugs recently; the United Nations Food and Agriculture Organization (UNFAO) released a report in May of 2013 prescribing a future diet of entomophagy...
https://thecookscook.com/columns/meat-insects-poultry-seafood/insect-flour
