wild-game banh mi

prep time:  tbd
cook time:  30 minute
servings:  12 patties

ingredients:
1/2 cup mayonnaise
3 - 5 tablespoons sriracha sauce
2 pounds pheasant, duck, wild turkey or other gamebird - deboned and roughly chopped
2 - 3 habanero peppers - deseeded
1 teaspoon coriander seed
1/3 cup fish sauce
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 cup cilantro leaves
baguette - split and lightly toasted

steps:
1.  combine the mayonnaise and sriracha sauce.  refrigerate until ready to use.

2.  preheat the oven to 300 degrees.  combine the meat, peppers, coriander, fish sauce, sugar, cinnamon, and baking powder in a bowl.  working in batches, grind the mixture into a paste using a food processor with the blade attachment.

3.  with an ice-cream scoop, spoon the mixture onto a parchment-lined or nonstick sheet pan.  gently flatten each ball into a hamburger-style patty.  bake for 30 minutes, or until the center is thoroughly cooked and a meat thermometer reads 160 degrees.

4.  slather the cooked bread with the sriracha mixture and top with a big pinch of clinator.  lay on the hot patty, and close it up with the remaining piece of bread to form a sandwich.

- field & stream, february 2011

grilled salmon with salsa fresca

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 large fresh ripe tomatoes or 3 - 4 ripe plum tomatoes - cored
1/2 large white onion - peeled and minced
1/4 habanero or jalapeno chili - stemmed, seeded and minced
1/2 cup roughly chopped cilantro leaves
juice of 3 - 4 limes (to taste)
salt
pepper
1 salmon fillet (preferably with skin on)
2 tablespoons oil

steps:
1.  chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt to taste.  set aside.

2.  sprinkle fish with salt and pepper to taste.  rub fish with a little oil, put on grill, skin side down and let sit for 4 - 5 minutes.  turn once.  cook for about 3 minutes until medium rare.  serve with salsa.

- unknown