Episode 13: Aging Big Game, Kitchen Knives, and Lavash the Cookbook with Ara Zada
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Show Notes
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Special Guests
Ara Zada: Field Staff Writer for Harvesting Nature.
Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking, he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour. Follow Ara on IG: @arazada
Show Notes:
Beginning in the Culinary World
Beginning Hunting
Wild Boar Hunting and Processing
Meat Shortages
Comfort in a Full Freezer
PA Trout Opener Early
COVID 19 affects on Hunting and Fishing
Turkey Recipes
“Gamey” Tastes
What is “Gamey”?
Good Field Care Preserves Flavor
Aging Big Game
Aged Meat vs. Fresh Meat
Hanging Deer in Winter
Peasant Foods are “In”
Recipe Writing
Chef Knives and Knife Sets
Sharpening Platforms – Work Sharp
Treat your Knife like your Rifle
Modern Craft Knifemakers
Japanese Knives
Pairing Meats with Environmental Ingredients
Armenian Culture
Lavash the Bread
Armenian Food
Recipes:
Prosciutto Wrapped Wild Turkey Cutlets
Spinach Stuffed Wild Boar Loin with Arugula Pistachio Pesto
Venison Ricotta Meatballs with Alfredo Tagliatelle
Dove & Bacon Popper with Heirloom Tomato Chutney
Yellowtail Mango Habenero Ceviche
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