Huckleberry Witbier and Lime Marinated Copper River Salmon

It is Copper River salmon time again at Missoula Fresh Market! Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience. They possess a high fat and oil content, which is why Copper River salmon are recognized as some…

Bacon Blue Cheeseburger Balls with Sriracha Stout Ketchup

The glory of the bacon cheeseburger in a bite-size package with blue cheese, onion soup mix, and Wickle’s relish. The peppered bacon and ground beef come from the Meat department at Missoula Fresh Market…the quality is outstanding. These yummy balls of goodness have been Radd Cooking approved, and we consider ourselves cheeseburger experts. These would be great…

Tacos de Lengua (Tongue Tacos) with Stout Adobo

Before you say “gross” and shrink away all squeamish, beef tongue when treated right is some of the best meat that you will ever place in your mouth. A quick stout adobo sauce makes these tacos even better and spicier. Browning is key The meat is exceptionally tender and flavored with a bit of pan…

Why You NEED to Bake Your Bacon

I love bacon…shit, who doesn’t? But I hate the mess and occasion grease burn that comes from doing it on the stove top. The solution to the oily problem is to bake your bacon. The resulting strips of pork are crisp without any burning. A big plus, no flipping or messing about either…just time to…

Smoked Venison Roast with Bacon

Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low…

Shabu-Shabu with Otter Water Ale broth

“Swish, swish” in English, or “Shabu shabu” in Japanese. Either way, it is essentially a Japanese version of fondue that uses boiling broth in lieu of oil to cook thinly sliced meat (beef tenderloin from Meyer’s Cattle in this recipe). The broth is made with beef broth and the Otter Water Summer Pale Ale from…

In The Kitchen at Notorious PIG BBQ

Using techniques and recipes learned from the world famous pit masters of Saint Louis, Notorious PIG brings Missoula BBQ as it’s meant to be. They begin cooking every morning at 4am and only cook enough to get them through the day. You can be sure that what you’re eating is fresh and made with love,…

Pan-Seared Tuna with Pale Ale Cilantro-Ginger Relish

Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho. Both the tuna and Deacon Pale Ale are available to Missoula Fresh Market. Pan-Seared Tuna with…

Belgian Quad Chicken Liver Paté: Terrine de Foies de Volaille

Liver paté…can’t you see the cringe by the organ meat phobic? But, if they would give it a try, their minds what embrace the richness of chicken liver. In this paté recipe, I used the Urthel Samaranth Quad in place of white wine. The result terrine was silky smooth and rich. Belgian Quad Chicken Liver Pate: Terrine…

Sautéed Ale Wild Oyster Mushrooms with bacon and pork belly

I love this time of year for a myriad of reasons, but the profusion of wild mushrooms is at the top of the list. In particular, I seek oyster mushrooms and morels along the river bottoms of Montana. The oyster mushrooms grow from fallen logs of cottonwood and aspen, and the morel grow either in recently…

Vietnamese Shaking Beef with Ovila Abbey Saison

Shaking beef is a really, and I mean REALLY quick, beef tenderloin recipe that uses fish sauce and, since this is Radd Cooking, the Ovila Abbey Saison with sage from Sierra Nevada. The tender chucks of lean beef are packed with flavor.