I first had pozole in Mexico in 1982, and Rose and I like it a lot. We’ve concocted a fair Arctic version that’s fast and easy. It’s a great hearty soup in winter.
Chilpotle Caribou Flake
This is a spicy meat dish that is good to make in a large batch and freeze in small amounts for varied uses. We’ve used it as a tamale filler, in omelets, on tortillas, and in a bun as flake or a sloppy joe.
New Meat, Good Meat
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!