Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho
This dish is made with the trim and or chain from bison tenderloin. The chain is a long thin strand of meat running from the head of the tenderloin down the side. It includes a fair amount of connective tissue that should be cut away. The whole loin includes 4 to 6 prime center cut filets that will weigh 6 to 8 ounces each after butchering. In addition to the prime filet cuts there will be trim to be used for side dishes, pasta, salads etc. This recipe is intended to make use of the additional trim meat and end pieces, including the chain, after butchering.
Herb mayonnaise is a great way to flavor a fish fillet or steak while still keeping in the moisture as it cooks. This is a super easy recipe that can be adapted to whatever fresh herbs you have in your kitchen or garden. Serving grilled fish over a kale salad keeps the healthy component of your diet in check. It’s also an easy riverside preparation: just slice the kale, organize ingredients in advance then add vinaigrette as you start the fire.
10 jalapeño peppers with top removed, quartered, leave the seeds
1 quart flat beans, ends trimmed
1 quart string beans, ends trimmed
3 heads of garlic, peeled and chopped
1 bunch of cilantro, washed twice in water bath to remove sand
2 cups sugar
1 cup salt
32 oz white vinegar
4 32 oz Mason jars, sanitized in boiling water*
In a 4 qt. or large stockpot, bring 2 quarts of water to a boil. Drop the carrots in the boiling water and simmer at medium heat for 1 minute. Add flat beans, string beans, and jalapeños. Stir and boil for 2 minutes. Read More »
Inspired by chef Matt Haley, Gates Au Sable Lodge, Grayling, Michigan.
8 poblano peppers
1 pound fresh chorizo, cooked and drained
12 oz Mexican melting cheese, (shredded Cotija or Monterey Jack)
1 cup Panko bread crumbs
Roast peppers over open flame until skin is charred and blistering. Rest in paper bag or bowl covered in plastic until cool enough to handle. Chop or crumble chorizo into thumbnail sized pieces and combine with remaining ingredients. Read More »
Makes 8 bite sized appetizers
Porgy is a plentiful, sustainable, inexpensive fish that is usually found whole in most fish markets in sizes ranging from one to three pounds. Firm but flaky and slightly oily (adds richness and gets absorbed in the dish), it makes the perfect base for these soft tacos.
4 small porgy fillets, approximately 58 ounces each
8 4 ½ inch soft corn tortillas
3 tbsp jalapeno, finely diced with seeds and membranes removed