The Great South Bay striper roast

Article Abstract:

A new cleaning technique developed by chef Neil Ganek led to an impressive way of serving striped bass. Ganek and a friend went to the home of fishing guide Barray Kanavy on Long Island, NY's, Great South Bay. There they eat the whole fish boneless, with a pocket stuffed with local shellfish.

Striped basses, Cookery (Striped bass)

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Master of the bayou: game dishes from Louisiana's James Graham

Article Abstract:

James Graham is a renowned chef who lives in Louisiana and cooks game meats. He learned such techniques during his childhood in Lincoln, MT, as how to cook the most flavor into the meat. His recipes for mesquite-roasted antelope, flash-fried wood duck and pepper-crusted whitetail are given.

Cooks, Cookery (Game), Game meat, Graham, James

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One fine day

Article Abstract:

A fisher describes how he caught a five-pound speckled trout in the Florida Keys. A recipe is presented for speckled trout Islamorada-style. The ingredients include chili peppers, garlic, tomatoes and fresh mint.

Personal narratives, Fishers (Persons), Trout, Brook trout fishing, Cookery (Trout)

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