Shrimp Risotto with Asparagus Vinaigrette


Yes, this might not be technically a "wild game" recipe, it sure is delicious! And thats exactly why I wanted to share it with you! There is something magical and elegant about risotto. The creamy texture of the rice with the cheesy kick of parmesan cheese makes for one hell of a combination. Top that with buttery shrimp and asparagus roasted so the spears are crunchy make for one decadent meal. Now, I've worked in fine dinning for years. And is most of the restaurants I worked in risotto was served. Having to have made risotto so much on the line the last thing I wanted to make at home was risotto. But my heart soon missed the rice that I used to slave over stirring almost constantly for 45 minutes just to slowly bring out the natural starches. Thus one day I decided to make a simpler version of a dish I used to make in restaurants. This may take you a bit of time, but boy oh boy is it worth every minute.

Shrimp Risotto with Asparagus Vinaigrette:

by Chef Bri Van Scotter – Wilderness to Table




·      1 Large Shallot, diced

·      3 TBS Butter

·      1 TBS Vegetable Oil

·      1 ½ Cups Arborio Rice

·      5 Cups Homemade Chicken Stock

·      ½ Cup Dry White Wine

·      3 TBS Butter

·      2 tsp. Salt

·      1 Cup Parmesan Cheese, grated


1.     Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and hot.

2.     In a large heavy saucepan, heat the oil and the butter over medium heat. When the butter has melted, add the chopped shallot, sauté for 2-3 minutes or until slightly translucent.

3.     Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and butter. Sauté for another minute or so until there is a slightly nutty aroma. But do not let the rice brown. Then add the wine to deglaze the pan, cook while stirring, until the wine has fully absorbed.

4.     Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be almost dry, add another ladle of stock and repeat this process. The key to great risotto is to keep stirring constantly, especially while the stock gets absorbed, to prevent scorching, and add the next ladle full as soon as the rice is almost dry.

5.     Continue adding ladles of hot chicken stock and stirring the rice while the liquid is absorbed. As it cooks you will see that it will start to develop a creamy consistency as it begins to release its natural starches. Cook for about 20-30 minutes or until the grains are tender but still firm to the bite (al dente).

6.     Then stir in the remaining butter, parmesan cheese and season with salt.

Sautéed Shrimp:


·      ¾ Pound Large Shrimp

·      5 TBS Butter

·      1 TBS Garlic, Chopped

·      1 TBS Lemon Juice

·      Salt and Pepper



In a large sauté pan add the butter and melt it over medium high heat. Once the butter is fully melted add the garlic, stir and cook for about 1 minute. Then add the shrimp to the pan. Cook the shrimp on each side for about 2 minutes each or until they are no longer translucent. The season with the lemon juice, salt and pepper.

Asparagus Vinaigrette:

·      ½ Pound Asparagus, steamed

·      1 TBS Dijon Mustard

·      2 TBS Lemon Juice

·      ¼ Cup Red Wine Vinegar

·      ½ Cup Olive Oil

·      Salt and pepper


Remove the tips of the asparagus and reserve for plating.

In the bowl of a blender add the rest of the asparagus and the rest of the ingredients and blend until smooth. Adjust salt and pepper to taste.


To plate, place a large scoop of risotto in a bowl and drizzle with the asparagus vinaigrette. Place the Asparagus spears on top then top that with a couple pieces of shrimp per plate. 


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! :-)



Snapper with Papaya Salad and Blood Orange Emulsion

Hawaii is one of my favorite places in the world.  As I sit her all bundled up in layers and blankets, I can’t help but dream of being on a sandy beach in Maui at the moment. There is something magical about paddling the crystal blue waters that do wonders for my soul. Or maybe I miss the fresh, caught that day seafood, the taste of a pineapple just cut off the vine, or eating passion fruit by the spoonful. It’s the food of Hawaii that has captured my heart. The simple clean ingredients come together in the most beautiful and delicious ways. Having been a chef for years now, I have discovered that often times the simplest dishes can often be the most elegant. Great dishes don’t have to comprise of thousands of ingredients to be amazing. In fact when I was working in fine dining often the best dishes are comprised of the least ingredients, but those ingredients were the best possible. The best tip I can give you for being a good cook is: use nothing but the best ingredients and keep them simple. Like this dish of fresh caught Snapper with papaya salad and blood orange emulsion.  Simple, elegant, seasonal and delicious!

Snapper with Papaya Salad and Blood Orange Emulsion

Serves 2


Papaya Salad:


½- large ripe Papaya, julienned

3 -heirloom carrots, julienned

¼ cup red onion, small diced

3 TBS Cilantro, chopped

1 lime, juiced

1 TBS Fish Sauce

Salt and Pepper to taste


Blood Orange Emulsion:

2-Blood Oranges, supreme and juiced

1-Nval Orange, supreme and juiced

2 TBS Shallots, brunoised

1 TBS- Ginger, chopped fine

Salt and Pepper to taste



2-Fresh Snapper Filets

Salt and Pepper

3 TBS Vegetable Oil



Fresh Lime

Scallions cut on the bias

Orange Supremes



Papaya Salad:

In a large bowl combine all the ingredients together and season with salt and pepper to taste. Set Aside.

 Blood Orange Emulsion:

Set aside the orange Supremes in a bowl you will use these for garnishing your plate. In a saucepan combine orange juices, shallots and ginger. Bring to a bowl and reduce by about ¼. The mixture should be slightly thick. This takes about 5 minutes. Then whisk in the olive oil constantly whisking as you pour the oil into the pan. This is how the emulsion is formed.  Once the all the oil in whisked in. Keep it warm over low heat.


In a fry pan add the vegetable oil and heat the pan on high heat for about 3 minutes or until the pan is nice and hot. Gently blot the snapper filets with a paper towel to remove any moisture. Season the filets with salt and pepper. Add the filets to the pan skin side down first. Then let cook till they remove themselves from the pan. Then flip the filets over and cook for about 2 more minutes or until the filets reach an internal temp of 125F. I like to pull my filets off the pan at 125F and let the carry over cooking take them to an internal temp of 130F.


On a plate first add about a ½ cup of the papaya salad down first. Then add the snapper onto. Garnish with the orange Supremes, and scallions. Drizzle the Blood Orange Emulsion over the filet and around the plate.

 *Note: an Emulsion in the culinary world refers to a mixture of two liquids that would not ordinarily mix together. For example in this recipe I make an emulsion out of reduced juice and olive oil. This is a temporary emulsion because there a binder is not present to keep it together permanently.
















Crispy Miso Sockeye Salmon and Spicy Carrots

Salmon is one of my favorite fish to cook! Yet so many over cook it, when cooked properly salmon is tender, sweet and silky. It shouldn't flake apart easily and the sub cutaneous fat should not be oozing out. Sub cutaneous fat comes out of the muscle tissue when you are cooking the salmon at too high of heat or for too long. Please avoid this at all cost! To me when I cook protein I treat it with the utmost respect and try to do that animal justice by preparing it beautifully. 

When preparing to cook your crispy salmon, I use Grape-seed Oil in the pan to help achieve the texture of crust. I take my cast iron skillet pour in about 2 tbs of oil and heat my pan nice and hot. Once I drop in the Salmon filet (presentation side down first), I drop my heat to medium and cook my salmon about 3-4 minutes on one side. Don't move the filet once its in the pan, or that beautiful crust won't form! Once the filet releases itself from the pan its ready to turn over, and cook for about 2 more minutes.

Crispy Miso Sockeye Salmon with Spicy Carrots

Salmon Marinade:

1/4 Cup Miso Paste

1/4 Cup Mirin

3 TBS Rice Wine Vinegar

3 TBS Soy Sauce

2 TBS Ginger, freshly grated

2 tsp. Sesame Oil

4 Salmon Filets


In a bowl whisk all the ingredients together except the salmon filets. Then  place the salmon in a flat dish or container and pour the marinade over the salmon. Cover and refrigerate for at least 4 hours but best for 24 hours.

After the salmon is marinated. Follow my tips above on cooking the salmon. Remember to let the marinade drain off the filets before placing them in the hot pan to cook.

Spicy Carrots & Arugula:


1/4 Cup Rice Wine Vinegar

2 TBS Soy Sauce

1 TBS Sambal Chile Paste, more or less to taste

1 Lime, juiced

6 Heirloom Carrots, sliced (I used a basic peeler)

1 Cup Baby Arugula

Salt and Pepper, to taste

Whisk all the ingredients together till combined. Then in a large bowl place the shaved carrots and arugula and lightly toss them with the dressing. Season with salt and pepper to taste.