Tacos de lengua

Tacos de lengua

This authentic Mexican dish is simply amazing. Some cultures consider the tongue a delicacy. One bite into the tasty meat and you’ll know why. The meat is fatty and fine textured like pot roast and you can get them at many markets nowadays. Obviously we would prefer...
Bangers and mash

Bangers and mash

This recipe plays homage to my Irish heritage. At least for me, there’s something incredibly comforting about bangers and mash. Maybe it’s the thought of ducking into a pub in Ireland on a cold and rainy day and ordering up a plate of these, or just the fact that any...
Spaghetti sauce

Spaghetti sauce

Mmmmmm . . . spaghetti. When I was a kid, I called it Ba-scetti. Don’t act like you nailed this one right out of the gate. The Italians call this stuff “sauce.” We spend at least one weekend a year canning tomatoes and tomato sauce (without the meat added at that...
Braised rabbit

Braised rabbit

If you should ever have the chance to go on a rabbit hunt, I highly recommend it. The exhilaration of waiting for them to run out in front of you is something you need to witness firsthand. My first rabbit hunt was on Gene Hartman’s farm in east Tennessee. It was an...
Venison medallions with mustard sauce

Venison medallions with mustard sauce

Many years ago, I shot my first deer on some family land of ours in Alabama. My 30/30 lever action Winchester was the weapon of choice, as it was a gift from my dad, who was with me on the hunt. I remember my heart thumping out of my chest, taking a big deep breath...