Recipes

Every year I make tortilla soup using whatever protein I have on hand. It’s both nostalgic and comforting. And while the classic version is tried and true, I’ve found that smoking the meat for an hour or two before braising infuses the broth and compliments the ancho chile flavors really well. This...

The American Southwest is littered with “-berto” style dives. You know, dimly lit restaurants called Roberto’s, Gilberto’s, Eriberto’s, etc. They all serve carne asada everything, jumbo-sized breakfast burritos, and the famed “super fries.” Super fries are that perfect dish to grab after last call...

My favorite jerky flavor combination is sweet and salty. So, the more fruit I add into my recipes, the better. The problem I’ve had with whole muscle jerky is that it’s difficult to get much fruit flavor to come through. Marinating only goes so far, so the solution was to make ground meat jerky...

Is there a better way to serve fresh fish on a hot day than in a refreshing bowl of ceviche? As a wild fish enthusiast and native Texan, I’d say no. Ceviche is a traditional Central and South American dish. What sets ceviche apart is that the fish gets “cooked” with citric acid and enzymes instead...

Ground meat tends to become a surplus for hunters throughout the season. Chili is a go to recipe for people when they want to use up that meat.  This is a chili recipe that strays away from the traditional.  Use this recipe if you’re in the mood for something more flavorful and sophisticated than an...

Fall has arrived and all things pumpkin spiced come in tow. Lattes aside, the unofficial flavor of fall lends itself nicely to a wild game chili. The savory pumpkin puree adds substantial body to this classic MeatEater’s dish, while the mild undertones of cinnamon, cloves, brown sugar, & cocoa round...