Squid Ink Pasta with Scallops


There is something magical about the ocean. Its that magic that has drawn me to it since I was a kid. Growing up my dream was to be a marine biologist so I could swim in the ocean all the time. Boy did I end up in a different direction! LOL! Well, that power the ocean has over me still exists. Thats why I got into spear fishing. But the flavors of the sea are some of my favorite. Hand caught lobster served on the beach or eating sashimi from the fish you speared yourself are some of life's tastiest moments. Its these tasty moments that have me counting down the days to scallop season. Scallop season starts in June, and you can bet I'll be in my wetsuit diving for my own in a couple months again!

I've been home and sick for awhile and being home not being able to hunt has left me restless. So to inspire me during my sickness, I did what every sick person does... Make Pasta! LOL! Right? Don't you? I love fresh pasta, but more than that I love hand making pasta. I once worked in a restaurant where I would hand make all the gnocchi for the restaurant. It was so much fun for me. Its like a form of yoga for me there is something so very zen when making pasta. Making pasta gives me the same zen I get as when I'm in the ocean. So as I lay around in the house the only thing I can do is combine my two zen's is to fill my belly and heal my soul. With that I made Squid Ink Pasta with Scallops. This dish tastes like the sea and will transport you right to a beautiful beach as you eat it. Squid Ink is delicate in flavor so don't be afraid, try it! Its delicious! And the elegant white wine sauce that I made for the handmade noodles is easy and comforting. Enjoy this wonderful dish with a beautiful glass as Sauvignon Blanc, I prefer one that comes from Marlborough New Zealand. Make this dish when your desperately missing the sea. Or lets be honest.... make this dish to impress all your guests!


Squid Ink Pasta and Scallops

by: Chef Bri Van Scotter, Wilderness to Table

Squid Ink Pasta:

  • 1# Semolina Flour
  • 5 Eggs
  • 2 TBS EVOO
  • 2 TBS Squid Ink
  • 1/2 tsp. Kosher Salt
  • water if needed
  • Semolina for dusting


In the bowl of a stand mixer add the semolina flour. Then using your hand make a crater in the middle. Drop the five eggs into the center along with the EVOO, squid ink and salt. Attach the hook attachment and on level 3 and on slow speed begin to knead the ingredients together. Once the dough comes together remove from the bowl and  knead by had for about 5 minutes. Dust with semolina if needed to prevent sticking. Then make two flat disks with the dough and wrap each disk in plastic wrap and refrigerate for 30 minutes.

Then take one disk, unwrap it and start to process through a pasta roller. I use the pasta attachment for my Kitchen Aid Stand Mixer. Process the dough starting on 0, then roller twice through each number going all the way to level 6. Then roll the dough through the fettuccine attachment to cut the noodles. Or cut the noodle by hand by folding the pasta sheet into 4 folds and hand cutting the noodles about 1/4 inch thick.

To cook, bring a large pot of salted water to boil. Once you reach a rolling boil add the pasta and cook for about 3 minutes. Then toss in the sauce.


Pasta Sauce:

  • 1 Stick of Butter
  • 2 TBS Olive Oil
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Cup of White Wine
  • 1/2 Cup Chicken Stock
  • 1 Sprig of Fresh Oregano
  • 1/4 tsp Chili Flakes

In a large pan melt the butter with the olive oil. Once the butter is melted add the garlic and the shallot. Sauté for about 3 minutes until the shallots are clear. Then deglaze the pan with the white wine and add the chicken stock. Add the sprig of Oregano and bring the sauce up to a simmer. Simmer the sauce till it is slightly thickened, about 5 minutes, then add the chili flakes. Then toss the squid ink pasta in the sauce.

Seared Scallops:

  • 8 Large Scallops
  • 1/2 Stick Butter
  • 1/4 Cup Olive Oil
  • Salt and Pepper

In a large pan, add the butter and olive oil, heat the pan on medium to high heat. Then add the scallops to the pan. Place the first scallop at 12-o'clock then the next at 2-o'clock and so fourth. This helps you to know which ones to flip first. Turn down the heat to medium. Once the scallops have a nice golden brown sear flip them and cook them on the other side. Roughly about 3-4 minutes on each side. Once the scallops are seared on both sides they are ready to serve.


Tuna Poke Tacos


Admission: I did not catch this tuna myself! However, it is my goal for 2018 to spear a tuna myself. Like a big one! I'm going to train hard for that battle and I can't wait! What an amazing moment that will be for me. There is nothing better than harvesting your own food, its like it tastes 1,000 times better. But since I've been home and sick I can't get out to get a tuna. Maybe soon though! Setting my goals for 2018 spearing a tuna myself is on the top of my list! So with tuna on the brain, it made me crave tuna! I can eat tuna poke every single day. Every time I'm in Hawaii, I eat it (and drink Wow Wow Lemonade) like its going out of style! There is something so mesmerizing with the simplicity of poke. And the Asian flavors captive me, as they are some of my favorites. So to cure my craving I made these lil beauties, Tuna Poke Tacos. They are savory, spicy, cool and sweet all at the same time. I like to add asian pear inside to bring that subtle sweetness that rounds everything out. But my secret ingredient to these tacos is the addition of Yuzukosho. Yuzukosho is a Japanese seasoning made of chili peppers, yuzu peel and salt. It is Amazing! I add it into dishes and it brings a bright spicy flavor to anything I add it to. Then top them with Avocado Aioli a squirt of lime and you have yourself a WINNING taco! Seriously these are hands down my favorite taco recipe... and I love tacos, so that speaks volumes!


Tuna Poke Tacos


Ahi Tuna:

  • 1 # Ahi Tuna, sushi grade, diced small
  • 1/4 Cup Soy Sauce 
  • 1 tsp. Rice Wine Vinegar
  • 2 Tbs. Sesame Oil
  • 2 tsp. Yuzukoshu (Click HERE to purchase)
  • 1 1/2 tsp. Toasted Sesame Seeds
  • 3 Tbs. Green Onions, sliced thin
  • 1 Asian Pear, sliced thin and slices cut in half

In a large bowl, combine all the ingredients except the Asian pear. Mix well to combine. Let sit in the refrigerator for about 30 minutes to marinate. During that time make the Aioli.

Avocado Aioli:

  • 1 Egg Yolk
  • 1/4 tsp Salt
  • 1/4 Cup Grape Seed Oil
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbs Lemon Juice
  • Half of one avocado, diced

In the bowl of a food processor, add the egg yolk and salt. Pulse a couple times. The while the processor is running add the oils slowly into the egg yolk to form a emulsion. Then, while the processor is still running, add the lemon juice and the avocado. Pulse till a smooth aioli is formed. Adjust salt if necessary.


  • 12 Gyoza Wrappers
  • Canola Oil for frying

In a heavy cast iron pot fill it with oil. Bring the oil to 350 degrees F and hold it at that temperature. Use a metal taco thongs and place one wrapper at a time into the taco thongs. Fry for about 30-45 Seconds or until golden brown. It doesn't take long for them to fry. The remove them from the oil and lightly sprinkle with salt. Not too much as the tuna has soy sauce in it, so you don't want to over do the salt.


Once all the components are all ready. Take a taco shell, place a slice of asian pear inside each shell. Then fill the shell with the tuna filling. Top the tuna with the avocado aioli and finish with some micro greens. Then most importantly ENJOY!

*Remember if you make these, be sure to tag #wildernesstotable on Instagram or share on my Facebook page... I want to see your dishes! :-)



Licker Land

Matcha Tart-3.jpg

Many may not know... but I am a trained Pastry Chef as well. In fact I joke that all my teeth are sweet not just one. I've ran kitchens as a pastry chef as well. My love for pastry is actually what got me into cooking. I believe as chef you never stop learning and the best way to learn in my opinion is travel and cooking from cook books, especially those from talented chefs.  So for this edition of "Cooking From" I decided to try out this molten Matcha Tart from James Beard Nominated Chef Jason Licker in his new cook book titled Licker Land. If you enjoy the flavors of Asia then this book is perfect for you. When I traveled throughout Asia I was captivated by their use of local flavors, the delicate balance of them and the tender care put into everything they make. Their food has such history and the more I learn about one ingredient the more I keep wanting to learn even more about their cuisine. And  this book brings you a heavy dose of knowledge of Asian ingredients and desserts. I highly recommend this book, not because I can call Jason a friend but because he is truly talented at what he does. And ya'll know, when I love something I share it, and I know ya'll will want to cook from this as much as I do. This book does tend to be for the more advance pastry person, but please don't let that stop you! The effort is worth it not only for the final product, but you will learn so much for all his techniques. So get learning ya'll!

 I've also made the Chocolate Passion Fruit cake, and I must say its by far my favorite cake! I mean he had me at Passion Fruit and Chocolate, so it was already a home run! LOL

To purchase his book from Amazon CLICK HERE or from his website HERE

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Venison Liver Pate


As a chef, a motto that I live by is "waste nothing, use everything. When I harvest an animal I use just about every inch of that animal for food. I use bones to make stock. Which by the way is wonderful for soup when your sick! I use the heart, Caul fat and of course the liver. For most the lover often times gets left in the field. But I say take it! There are so many delicious items you can make with liver. As a French trained chef I always tend to develop French style recipes. And thats exactly what I did with the Venison Liver Pate with Spiced Cherry Compote and Crispy Onions. The tart spiced cherries bring a great acidic element to the rich liver pate. And the onions bring back some salty savoriness into the dish and the added crunch rounds everything out. Its a perfect appetizer for your fall harvest. Its even a great way to start your Thanksgiving Dinner off. And if your lucky enough to have purchased the fall issue of Ballistic Magazine you'll also have this recipe sitting on your bookshelf then! But for those who didn't get your hands on a copy and because I love ya'll so much here is the recipe! Enjoy! And always #wildernesstotable on Instagram... I want to see your recipes!



Deer Liver Pate with Spiced Cherry Compote and Crispy Fried Onions:

Deer Liver Pate


·      1 pound Deer Liver, skinned and cut into medium size pieces

·      1 cup of Buttermilk

·      ½ Cup Butter, unsalted and cubed

·      1 Tbs. Beef Tallow

·      1 Cup of Onion, small diced

·      3 Garlic cloves, minced

·      ½ Tbs. Fresh Thyme, chopped

·      ½ tsp. Salt

·      ¼ tsp. Black pepper, ground

·      ¼ Cup Port Wine


Soak the deer liver in the buttermilk for at least an hour or more. Drain off the buttermilk and pat the liver pieces dry. In a large skillet, heat 3 tablespoons for the butter and the beef tallow together. Then add the onions and cook until they are translucent and soft. Add the minced garlic and cook for about 1 minute longer. Then add the liver pieces to the pan and season them with the thyme, salt and pepper. Cook the liver pieces till they develop a nice crust on both sides, yet still pink in the middle. Then add the port wine and cook till it has almost completely evaporated, scrape the pan with a wooden spoon right after the port is poured into the skillet.

Take the skillet off the heat and let cool. Once cool add the skillet mixture to a food processor and puree. Once a puree has formed, add the rest of the cubed butter and puree till smooth. Then add the puree to ramekins or mason jars, cover them with plastic wrap and refrigerate for 24 hours.


Spiced Cherry Compote:


·      1 Cup Sweet Cherries, frozen

·      ½ tsp. Cinnamon, ground

·      ½ tsp. Garam Masala, ground

·      ¼ tsp. Cardamom, ground

·      ¼ tsp. Black Pepper, ground

·      ¼ tsp. Salt

·      2 Tbs. Balsamic Vinegar


In a saucepan combine all the ingredients together and simmer on low heat for about 20 minutes, or until the cherries have become soft. Remove from heat and let cool to room temperature before serving.


Crispy Fried Onions:


·      ½ Cup All-Purpose Flour

·      ½ Cup of Water

·      1 egg, beaten

·      1 tsp. Salt

·      ½ tsp. Baking Powder

·      Pinch of Cayenne Pepper

·      1 Large Onion Sliced very thin

·      Oil for frying


In a large bowl, whisk the first six ingredients together. Then separate the onion slices into rings and dip the rings into the batter. In a deep fryer set to 375 degrees, fry the onions in batches for about 3-4 minutes, turning them through out to fry evenly. Cook until golden brown and crispy. Drain the onions on paper towels. Serve.

To serve the pate, top the pate with the spiced cherry compote and crumble the crispy fried onions on top. Serve with bruschetta chips.

Venison Bacon Flatbread


If you missed the fall issue of Ballistic Magazine, well then, you missed out on this awesome Venison Bacon Flatbread recipe. Yes you heard right, Venison Bacon! This is real and you can make it! It does take some time but its totally worth it. Trust me! And since I'm totally super duper awesome, I'm going to share the recipe again with ya'll. So be sure to make this venison bacon recipe with your fall harvest, and be sure to tag #wildernesstotable on Instagram and I just might repost it!



Venison Bacon Flatbread


Venison Bacon:

·      10.5 oz Insta-Cure

·      2.5 oz. Brown Sugar

·      10 Garlic Cloves

·      1 Onion

·      3 Lemons, cut in half

·      1 gallon Water

·      1 Venison Roast cut from the hindquarter


Mix all of the ingredients together except for the Venison. Mix till the Insta-cure dissolves. Let the marinade sit for at least 4 hours. Then using a marinade syringe, gently inject the mixture in the venison roast in multiple areas. Inject the marinade until all the blood is pushed out.

Then place the roast in the refrigerator to marinate for 2 days.

Then pat the roast dry and smoke the marinated roast until a temperature of 130 degrees is reached.

Then slice into desired thickness, usually about ¼ inch think. Fry the slices in a frying pan with a dash of canola oil, once cooked remove bacon from pan and place onto a paper towel to absorb excess oil.


Flat Bread:

·      1 pound Pizza dough, homemade or store bought

·      Extra Virgin olive oil

·      4 oz. Goat Cheese

·      Baby Arugula

·      Balsamic Crème


Preheat an oven to 425 degrees.

Lightly grease a sheet pan with the Extra Virgin Olive Oil. Then spread the dough out till it almost reaches the corners. Using your fingers slightly press them into the dough creating little indents. Brush the dough with the olive oil, and bake for about 15 minutes or until golden brown

Once out of the oven, crumble the goat cheese on top of the dough. Then top with baby arugula and crumble the Venison Bacon on top and drizzle Balsamic crème over the flatbread to finish.