One thing you rarely hear people talk about is how they choose to try a new type of meat. I think there is just one way to do it — lightly sauteed with a little salt and pepper. (Unless you get the chance to cook it like we do with Paleo Caribou.) This simple recipe is how you can have a standard that helps you place the meat’s flavor in your repertoire.
Bad Bulb Monkey
How many Ph.D.s does it take to change a light bulb?
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Arctic Fusion: Carpaccio di Pesce
Several years ago, Rose and I had carpaccio di pesce for the first time in Hawaii with ahi (tuna). We instantly fell in love with it and returned home determined to recreate something similar with salmon. It may be even better! With salmon you first need to pull any remaining bones out with needle-nosed pliers. Also, you can get a special hammer to make thin slices thinner, but you don’t need it. This dish is amazingly good — enjoy!
Arctic Anticuchos
We all know that Rudolph the Red-nosed Reindeer has a big heart, but few have taken this realization deep into Rudolph Recipes territory. That big heart, straight from the Arctic, makes terrific anticuchos.
The Rudolph Recipes
Christmas has once again passed, and so it is a good time to remind everyone that, with planning, Rudolph and his friends can be enjoyed year-round. I’ll post a series of recipes that feature many of the ways we have found to take delight in our friend the caribou. First up is…
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