Easy Camp Dinners by Harry Campbell

____tcs_vol4_no4_low ALL 021914F-150


Drawing the short straw as the camp cook on your next hunting or fishing trip isn’t so bad—except for cleaning up the mess in the kitchen afterwards. It’s funny how everyone disappears as soon as the plates are licked clean. So, over the years I’ve discovered a few recipes that keep everyone well fed AND leave only one pot (or none at all) to clean when dinner’s over. Here are a few of my favorite easy camp dinner recipes that will feed four hungry hunters or anglers.

Read more…

Gumbo Shortcuts: Harry Campbell

Gumbo is probably the most reliable way to salvage game birds that are shot up or have been lingering in the freezer too long. I’ve tried dozens and dozens of different gumbo recipes and most of them were wonderful, so I’m not going to dictate my “favorite” gumbo recipe because I don’t have one. Instead, I’ll share some gumbo-making shortcuts that simplify the otherwise time-consuming preparation process, and urge you to discover a favorite recipe of your own on the internet or in one of the many cookbooks by Paul Prudhomme, Justin Wilson, or other New Orleans writers and chefs.

Read more…

Revel in a Creole Christmas with Reveillon: By Lindsay Mott

The spirit of New Orleans is about the party. Good food, good drink, lots of people and just outright revelry. The holidays are no different and give even more occasion to take something and blow it out of the water. Take a peak into how those with New Orleans and Creole roots celebrate the most wonderful time of the year.

Read more…

Trail Mix :: Story by Jim Stenson Photography by Todd Allen, Mark Lance, & Isaias Miciu Nicolaevici

It seems to me the older we get the more time we spend reminiscing about better days gone by, and I am certainly not immune. Perhaps those of us who love the outdoors are even more notorious for this than other old geezers. I grew up camping along the coast of Florida at least two or three times a month in the cooler months, those that pass for winter in South Florida. I will certainly tell whoever is unfortunate enough to be around to listen, how much the land and fauna have changed usually not for the better. Here, however, I’d like to reminisce on the part of the good old days which might just possibly have changed for the better considering your point of view.

Read more…

Letter from the Publisher: A Passion for Pancakes by Jim Stenson

If you do something long enough, in my case fly-fishing, you are bound to sooner or later consider yourself an expert not only in the activity itself, but in all things that are connected with it—even if the connection may appear tenuous at best to the general public. I, for instance, consider good food, especially a good wholesome breakfast after a long morning on the water, as an integral part of the fishing experience. As it also happens, breakfast is my favorite meal of the day. The conclusion is obvious, I must be one of the world’s leading experts on breakfast. Given this inescapable fact, I am sure the general readership of this fine publication can hardly believe its luck that I am willing to part with my invaluable insight in the most important post-fishing breakfast option—pancakes.

Read more…

Avery Island :: By Lindsay Mott

Avery Island, Louisiana, is home to world-famous Tabasco pepper sauce. It’s also home to a beautiful 170-acre lavish garden oasis in the middle of a cypress swamp and an amazing wildlife preserve where thousands of snowy egrets visit year to year. Tabasco, and the factory tour showcasing its history and production, is the backbone of the island’s offerings, but there’s much more to see. To the families that have lived and worked on the island and are continuing to run the operation, grow the commercial business, and maintain the natural aspects, Avery Island is more than a tourist destination. It’s been home for close to 200 years and is a natural haven for them as well.

“We’ve been stewards of the land and taken care of it for a long time,” said Paul McIlhenny, chairman and CEO of the McIlhenny Company, the company that produces Tabasco sauce.

To read the rest of this featured article and more great stories visit www.thecontemporarysportsman.com

A Culinary Landscape :: By Executive Chef Jordan Asher

When the opportunity arose to take the helm of culinary operations at The High Lonesome Ranch, I saw it as an irresistible opportunity to mold my young career. Prior to my Rocky Mountain reception I spent eight years in Houston, Texas, working my way through the ranks of a vibrant culinary scene. After graduating with a culinary degree from San Jacinto College, I finished up a four-year stint at the fundamentally sound Pappas Seafood House and moved on to work for other restaurants, including Ibiza Food and Wine Bar, The Briar Club, and Cullen’s. Ibiza, known for their extensive wine selection, enticed me to embrace a wine steward position to further my knowledge of food and wine pairings.

Read more…

Following the Hops Trail :: By Mart McCann

When last heard from (that would be the Winter issue), photographer Frank Barnett and I had our noses in a brewer’s cut at Indie Hops. A few days later, we were being shown around the Food Sciences Pilot Plant by Professor Tom Shellhammer at Oregon State University.

Read more…

Lazy Brews for Lazy Days :: Story by Lindsay Mott

Photograph by Stephen Savage


Kiln, Mississippi, located just miles northwest of Bay St. Louis, has long been home to those that love and make beer. Known as the moonshine capital of the world, according to legend, during the bootlegging years of prohibition, moonshine was made there secretly for many years.

Today, beer is still manufactured in Kiln, referred to as “The Kill” by locals, in large quantities but in a very legal way, at the Lazy Magnolia Brewery. Lazy Magnolia is the first and only manufacturing and packaging brewery in Mississippi since prohibition and is focused on bringing a true Southern quality to all of its brews.

Read more…

Following the Hops Trail, Part One :: Story by Mart McCann and Photography by Frank Barnett


Portland, Oregon, has more microbreweries per capita than any other city in the country. Living here should make writing about craft beer a snap, right? As it turns out, the plethora of breweries, brewpubs, and bottle shops can be a bit overwhelming. Where to begin? Serendipity led photographer Frank Barnett and me to follow the hops.

Read more…