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For centuries, pates have been one of the greatest vehicles for wild game. But making a pate, which is nothing more than a meatloaf, has tended to be a laborious task, with ingredient lists as long as a shotgun barrel.
Jonathan Miles
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Vitello tonnato is a classic dish from Italy's Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.
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A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It's usually made with beef, but in olden times, in the country's mountainous areas, venison would've gone sizzling into the wok.
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Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as a skillet of cornbread that some venison sneaked into, which it also is. Either way, it's a simple and satisfying meal.
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Loading a hollowed-out loaf of bread with steak, mushrooms, shallots, and a fat dose of horseradish yields a kind of portable beef Wellington - the pinnacle of British cuisine reinvented as a trail snack.
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Few things grace a plate as dramatically as a whole plucked upland bird, however it's cooked.
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Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence.
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Trout plus bacon is one of civilization's greatest formulas; it always equals pleasure.
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You pray for days when the crappie fishing is so relentlessly good that you're giggling like a kid and the only things you're lacking in life are another stringer and an extra hour on the water. But what do you do with that pile of freshly caught crappies spilling out of your cooler? Call your pals for a mega-fry.
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A salmi is an oldfangled, richly flavored game stew - often served, like chipped beef, over toast - that was a delicacy popular in the 1890s.
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Though we tend to reach for the bacon or sausage, fish and eggs are a classic breakfast combination in many places around the world, and for good reason: They're great together.
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Grilling grapes may sound crazy, but the smoky, blistered char they get from a few minutes on the fire gives them a deep, winelike character.
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