Authors: Ted Nugent, Ted, Shemane Nugent
ISBN-13: 9780895261649, ISBN-10: 0895261642
Format: Hardcover
Publisher: Regnery Publishing, Inc., An Eagle Publishing Company
Date Published: April 2002
Edition: (Non-applicable)
In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.
In Ted Nugent's recent cookbook, Kill It and Grill It, the seventies macho-rock icon ("Cat Scratch Fever," "Wango Tango") and avid bowhunter declares, "If mankind is anything, we surely are hunters." Throughout this gleefully carnivorous guide to stalking and grilling wild game, the Motor City Madman's prose is as electrically confrontational as his "dangerass hi-velocity R&B MotorCity guitarstorm." He disdains vegetarians as being in "terminal Gomer denial," praises free-range flesh as "gonzo octane racefuel," and extolls the "full predator spiritual erection" afforded by the hunt. Despite the vein-popping aggro, the book reveals a surprisingly environmental and health-conscious world view as it presents recipes for Ted's Favorite Porkfeast and Sweet 'n' Sour Antelope.
Don't expect to find the Nuge waiting for a table at the Grit. This Athens, Georgia, vegetarian bistro -- housed in a building owned by R.E.M.'s Michael Stipe -- has a far-flung reputation as the indie-rock Moosewood, although, as owners Jessica Greene and Ted Hafer point out in The Grit Cookbook , "we're not food snobs or health police." Mac and Cheese, 45 rpm Pancakes, and BBQ Tofu are the restaurant's idea of down-home veggie fare, whose glories are sung by members of the B-52's, Cracker, and Fugazi.
Somewhat more traditional soul food is on the stove in The Blues Highways Cookbook , by Jason R. Girard. With asides about bluesmen such as Blind Lemon Jefferson, Girard, the chef of the blues club Buddy Guy's Legends, in Chicago, serves up recipes for Hoppin' John, sweet buttermilk cornbread, and peach cobbler -- homey grub that would have any road-weary musician singing for his supper.(Mark Rozzo)
Introduction : celebrate the flesh | ||
Ch. 1 | I kill it, I grill it | 1 |
Ch. 2 | Celebrating thriving wildlife | 9 |
Ch. 3 | Pure sustenance - butcher your own | 15 |
Ch. 4 | Backstrap fever | 23 |
Ch. 5 | Sacred venison | 37 |
Ch. 6 | Dinner on the hoof | 49 |
Ch. 7 | Rock 'n' roll hogmando | 61 |
Ch. 8 | Texas wild boar BBQ | 71 |
Ch. 9 | Snowhogs | 79 |
Ch. 10 | I like my pork pissed off | 89 |
Ch. 11 | The big kahuna | 95 |
Ch. 12 | Killin' and grillin' large game in America | 101 |
Ch. 13 | I like mine rare, but not that rare | 109 |
Ch. 14 | On the sweeter side... | 119 |
Ch. 15 | Hasenpfeffer by Glock | 127 |
Ch. 16 | Limbrat Etouffee | 135 |
Ch. 17 | Bushytail bushwhackin' | 141 |
Ch. 18 | Duck, duck, goose | 147 |
Ch. 19 | More delicious birding | 155 |
Ch. 20 | Sexfried fishslab | 167 |
Ch. 21 | The soul sandwich | 173 |
Ch. 22 | Hearty hunting soulfood | 179 |
App | Hunting and conservation groups | 193 |