October 9th, 2012
10:45 AM ET
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Bizarre Foods host Andrew Zimmern traveled to Bentonville, Arkansas to sample tamales, gumbo, stew and other dishes all made with a little something extra - squirrel meat.
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Filed under: Andrew Zimmern • Hunting • Ingredients • Meat • Squirrel


Barbecue Digest: Getting squirrelly over Brunswick stew
June 26th, 2012
12:00 PM ET
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Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

Last week I wrote about hash, the classic South Carolina barbecue side dish, so it seems only fitting this week to address Brunswick stew, the staple side of North Carolina, Virginia and Georgia.

Two different Brunswick Counties - one in Georgia and one in Virginia - claim to have originated the famous stew. The Georgia case includes a very physical piece of evidence: a historical monument outside the town of Brunswick with a 25-gallon iron pot on a stone base bearing the inscription: "In this pot the first Brunswick Stew was made on St. Simon Isle, July 2, 1898."
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Squirrel, donkey and fish spines on the menu in 2012
January 6th, 2012
11:15 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Now that we’re a week into the New Year, it’s time to stop talking about a 2012 diet. That moment is gone. Instead of giving up foods, wouldn’t it be great to bring some new things into your life: squirrel, fish bones, black water. Here’s a few things you should start eating immediately to be on the cutting edge of the food world.

Chocolate-Covered Sprouts
Last year, Frito-Lay began putting natural foods in their snacks. (Brief round of applause for them.) Now comes junk food that’s having even more of an identity crisis. Lulu Chocolate’s Smoked Sea Salt Almond raw Organic Chocolate Bar (that’s a mouthful) is made with sprouted almonds—sprouts being a super cool health foods these days. Is that better than Shiloh Farms Dark Chocolate Covered Sprouted Almonds? There’s only one way to find out.
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Filed under: Bite • Content Partner • Food and Wine • Offal • Squirrel • Taboos


Give squirrel a whirl
May 20th, 2011
09:15 AM ET
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I have a squirrel guy. His name is Buddy and by trade he's a sound engineer, but in his heart of hearts, he's a hunter. Buddy doesn't hunt simply for sport; he, his girlfriend and his son cook only meat and fish that they have personally dispatched.

If Buddy's willing to share meat with me, I say, 'thank you' and take what he's offering. I know his kill was clean, quick and respectful, it'll be expertly cleaned and dressed, and no way am I going to find anything of its variety or caliber in my local butcher shop or supermarket.

That doesn't mean that when he offered me a brace of squirrels, I didn't initially have pause. I got over that pretty pretty quickly - and deliciously - and you should, too. Here's why.
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Filed under: Favorites • Hunting • Ingredients • Meat • Squirrel • Taboos


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