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By Tim H. Martin
Trout Quest Leads to Mysterious Soup. I’d never even heard of Albondigas soup until I saw it on the appetizer menu at Ed’s Cantina in Estes Park, Colorado. This discovery came in the autumn of 2017 after three rugged days of fly fishing for greenback cutthroat trout — an endangered species found in the remote lakes of Rocky Mounta... READ MORE
Recipe Courtesy of Walters’ Gas & Grill • Society Hill, Alabama. I was beginning to think tomato pie was extinct. The dish seems to have vanished from the Deep South like cotton mills, moonshine stills and Ivory-Billed Woodpeckers. But lo and behold, I found a living, breathing specimen in rural Alabama, hiding between the fried okra... READ MORE
Recipe courtesy of J. Wayne Fears and his book “The Lodge Book of Dutch Oven Cooking.” Makes 6-8 portions Ingredients: 1 package Adolph’s Beef Stew Mix2 tablespoons vegetable oil3 pounds beef round, cut into 1-inch cubes1 cup all purpose flour1 package McCormick’s Beef Stew Seasoning1 package McCormick’s Brown Gravy M... READ MORE
Beer Batter Delights from a South Georgia Hog Hunt. Recipe Courtesy of the Curtis Purdee family, with special thanks to Nickie Purdee Oliver Yields about 20 Ingredients: 1 cup of self-rising yellow cornmeal mix1 cup self-rising flour1 tablespoon salt1 1/2 tablespoons sugar1 tablespoon garlic powder (optional)Approximately 3/4 cup beer (in the swam... READ MORE
Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnight. Allow fillets to drip-dry in a strainer before seasoning. Put 10 oz. Cajun Fish Fry Seasoning Mix in a flat... READ MORE
So, what is tasso? I believe it’s the best-kept secret ingredient in all of American food culture. Unless you’re from the Cajun Country of southern Louisiana, you’ve probably never heard of it — even my spell-checker doesn’t recognize the word! Tasso (pronounced TAH-so) is heavily smoked pork shoulder with a spicy crus... READ MORE
Recipe Courtesy of Buckmasters’ Big Mike Foster The Buckmasters family knows him affectionately as Big Mike. He’s the grillmaster for our company gatherings and the guy with the closely guarded method of cooking pork ribs that puts restaurants to shame. Mike Fosters’s ribs are so tender you can slide one in your mouth, pull out a ... READ MORE
Heirloom Tool For Rowing Rivers of Roux. I'm one of those cooks who's difficult to buy gifts for because I already have pretty much every kitchen gadget there is. While surfing Facebook last December, I saw a rustic hand-carved gumbo paddle and immediately knew I had to buy one. I learned they are hand carved by Scott Harris, a dentist and craftsma... READ MORE
Country@Heart is Tim H. Martin’s collection of country comfort food recipes with stories behind each dish. Many were collected on hunting and fishing trips throughout the world. Tim has been Rack Magazine’s art director, a Buckmasters staff writer and an editor since 1996. Make sure to click "PRINT THE RECIPE" to print off your favorites!
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Copyright 2017 by Buckmasters, Ltd.
Copyright 2017 by Buckmasters, Ltd