Cooking Wild Magazine on Newsstands This Fall

Cooking Wild Magazine on Newsstands This Fall
New Magazine – Nationwide and in Canada – for the Food Focused Outdoors Person and Adventurous Chef.

Cooking Wild Magazine
Cooking Wild Magazine on Newsstands This Fall
Cooking Wild
Cooking Wild

Sacramento, CA –-(Ammoland.com)- The fall edition of Cooking Wild Magazine will soon be available on newsstands in Canada and throughout the US, including Alaska and Hawaii at great retailers like Bass Pro and Barnes and Noble.

“Field and Stream meets Bon Appetite”, Cooking Wild is the first and only magazine to focus on food for the outdoors person and is sure to inspire adventurous chefs around the globe.

Each quarterly issue features something for everyone with fresh caught fish, wild game and foraged food recipes. Cooking Wild’s fall issue will feature recipes that go beyond the traditional, recipes like; Dogfish with a Cilantro Chimichurri sauce, Tea Smoked Rattlesnake, and Venison Carpaccio.

Adding to the family favorites are recipes such as Deep Fried Wild Turkey, Antelope Burgers with a Grilled Romaine Salad, and Cream of Chantrelle Soup.

Cooking Wild Magazine is dedicated to helping improve and expand the wild cooking arsenal of home chefs everywhere. This new quarterly printed magazine is loaded with tips, techniques and recipes from experts and home chefs from across the country. Available nationwide, find it on a newsstand this fall. For home delivery of the fall issue subscribe online by October 10, 2010 at www.cookingwildmagazine.com.

Sneak Peak
The article SHARK FEAST is excerpted from the fall issue of Cooking Wild magazine. To read the complete article and get tips on fishing for, cleaning, cutting and preparing Dogfish for the recipe below, look for the magazine on a newsstand near you or subscribe online by October 10, 2010 at http://www.cookingwildmagazine.com.

Fishing for Spiny Dogfish on the Puget Sound
BY Thomas Swimme

The excitement of catching a shark is a joy that is still just as vibrant today as it was when I was a child. I can remember early morning salmon fishing trips with my uncles and cousins when I’d let my line drift a little too deep and end up hooking into a spiny dogfish. While this was not ideal on a salmon fishing trip, nor appreciated by my relatives, catching a shark was one of my greatest thrills. I’m still not sure if dogfish was my first fish but I am sure it was my most prized. The way they circle back and forth when being reeled in and the first sight of a fin or an eye has always given me the chills…..

FRIED SHARK FILLETS WITH SAUTÉED PEPPERS AND CILANTRO CHIMICHURRI

Ingredients:

  • 6 ears of corn
  • Olive oil
  • 4 large bell peppers (red, yellow, orange), sliced
  • 2 large onions, sliced
  • 2/3 head of garlic, chopped
  • Salt and pepper
  • 1 lemon, juiced
  • 1 spiny dogfish, filleted and prepared
  • All-purpose flour
  • 3 lemons

Cilantro Chimichurri, recipe follows

  1. Boil the corn. Drain and put into ice bath. When cool, cut off kernels and reserve.
  2. Put pot over medium-high heat and add olive oil. When heated, add peppers and onions, stir, reduce to medium heat and cover. We are not trying to color the vegetables so keep the heat low and stir regularly.
  3. Add the chopped garlic, salt and pepper. Add corn to warm. Add juice of 1 lemon to brighten the flavor.
  4. Heat a skillet with a generous amount of oil over medium-high heat. Cut the shark fillets into 4-ounce portions. Pepper and flour each portion and pat off excess (the meat is strong enough not to need salt). When oil is hot enough, fry fillets until golden and crisp on both sides.

To Serve: Place the fillets over the bell pepper medley on the plate. Squeeze lemon juice over the fillets. Spoon chimichurri sauce around. Tailor the amount of chimichurri sauce to balance the flavor of the fish. Serve with a grassy New Zealand sauvignon blanc or light Moscato to pair with the chimichurri and combat the saltiness of the shark fillets.

CILANTRO CHIMICHURRI

Ingredients:

  • ¼ cup Champagne vinegar
  • 1/3 head of garlic, chopped
  • 2 lemons
  • Honey
  • 1 large bunch cilantro, minced
  • 1/3 bunch parsley, minced
  • 1 cup olive oil
  • Salt and pepper

In a bowl combine vinegar, chopped garlic, juice of 2 lemons, honey, cilantro and parsley. Slowly whisk in olive oil. Season with salt and pepper.

For more information and to subscribe risk free, visit them online at www.cookingwildmagazine.com.