Top Tweets for #FilsonFood
How to Make a Dutch Baby with Foraged Morel Mushrooms
Recipe: https://t.co/ohnutpF4MX
#FilsonFood
Pork Shoulder with Foraged Asparagus & Wild Spring Onions — feral asparagus are found almost anywhere across North America. Its taste is similar to what you've had before but tends to be much sweeter and more tender.
Recipe here: https://t.co/tROGwSSHPT
#FilsonFood
Stinging Nettle Quiche with Smoked Alaskan Salmon—as @foodforhunters explains, “Stinging nettle is the forager’s ‘wild spinach’.” Get the recipe: https://t.co/kXaKQr99vl #FilsonFood
We asked Lucas Murray, local freediver and spearfisherman, what his go-to campfire meal would be. The answer is this easy and delicious recipe that can be made with just a handful of ingredients, and requires little to no prep.
Read more: https://t.co/cOt6qKhG1S
#FilsonFood
Smoked salmon is a staple of kitchens all around the world, and just about every Alaskan worth their salt has a recipe (or three) up their sleeve.
Learn how to make delicious smoked wild Alaskan salmon for yourself:
https://t.co/IjpwGX50C3
#FilsonFood
In a cold cabin or after a wet day out in the field, this stew is sure to hit the spot. Learn how to make a bowl of Pacific halibut cacciucco for yourself: https://t.co/ZUHL7O3bFm
#FilsonFood
Chukar have been infuriating hunters for years. But if you’re looking for a challenging hunt in some beautifully rugged country, chukar is right up your alley. Best of all, they make great table fare. #FilsonFood https://t.co/anCsm8mIL4
Jerky has always been a protein-rich, flavorful snack for road trips, cold ridgeline glassing, or just drinking a beer at camp. Learn how to make a field-expedient smoker to cure your own in the backcountry. #FilsonFood https://t.co/7TlXTorW8a
Whole chilies, beer, and instant coffee. These unlikely spices are key to building the deep, rich flavors of this homemade venison chili.
Head over to the Journal and learn how to make a bowl for yourself.
#FilsonFood https://t.co/qE1u8dlKgR
When you need to stretch your catch a little further, wontons are a handy option that are a few steps off the beaten path of roasting or stewing the duck you bring home. Get the recipe on the Filson Journal.
#FilsonFood https://t.co/lml1woCwnZ
As fall hunting season comes around, keep an eye out for 3-4 foot, yellowish black stalks. Those are feral asparagus from the year before, and at their base, you’ll find green, tender shoots perfect for a side dish to your next campfire meal.
#FilsonFood https://t.co/HyCPLamLZs
If you can get your hands on live crab and don’t mind putting in a little extra work, you can cook up top-notch crab cakes that are fresher than what you’ll find at most restaurants today. #FilsonFood https://t.co/V3xYtLzngu
Some might say “don’t mess with the classics”, but few things in life are ruined by adding a splash of bourbon and a strip of thick-cut bacon. Today on the Filson Journal: Drunken Bacon S’mores.
#FilsonFood https://t.co/q8EeCvgb3I
One challenge in the backcountry is cooking a meal without all the equipment. An easy way to do this is by using a flat rock like a hot plate. Try this simple steak and hash browns recipe on your next camping trip. #FilsonFood https://t.co/R7LOhZJZT9
High in fat, rich in flavor, the beaver tail was a favorite among frontier-era trappers. Read why you shouldn’t think twice about roasted beaver tail.
#FilsonFood https://t.co/vdx0ZpZhnH
Today on the Filson Journal, backcountry chef Connor Gabbot runs through the steps for curing your own venison bacon. Keep in mind, it’s not much like your typical store-bought bacon. But is it delicious? You bet.
#FilsonFood
https://t.co/ce35ZJDKB3
There are a few ingredients that every home cook should know how to properly prepare. Professional chef Connor Gabbott walks us through how to cut, carve, and process each. Head over to the Filson Journal for the full article.
#FilsonFood https://t.co/1o3gEqfr3f
Pancakes are easy to love all on their own. But if you add ice cream and vanilla-oatmeal streusel, they go to a whole other level.
Recipe on the Filson Journal. #FilsonFood
https://t.co/MppYAKib5H
What makes a good cut of meat? A combination of fat, muscle use, and fibers. That’s why the heart is one of the finest cuts out there. Give this elk heart tacos recipe a try and see what you’ve been missing: https://t.co/rU50RSJop4
#FilsonFood
Spend a little time alone in the woods and you might find yourself some Morels. If you do, try this Morel Mushroom Crostini recipe from our friend @langdoncook.
#FilsonFood
https://t.co/OkegQPVGHW
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