In this second part of our conversation with Greg Schechter of Schechter Natural History, we talk about his excellent field guide app, his youtube channel, and cook up a delicious Middle Eastern egg dish.

Recipe – “Shakshuka” 

Ingredients – 

·         6-8 roma tomatoes 

·         18-20 cloves garlic

·         One yellow onion

·         Red Pepper flakes

·         1 Red Bell pepper (optional)

·         6 eggs

·         Smallest can of tomato paste (4-6oz)

·         Oregano

·         EVOO

·         Parmesan or any other harder, grateable cheese.

·         Parsley, Cilantro or Chives for garnish

·         Salt and pepper

·         Foil

·         Hand grater or microplane

Optional sides/additions –

·         Grilled bread from our Avocado Toast recipe

·         Corn tortillas

·         Grilled steak from our first recipe

Chop tomatoes and onion. Slice garlic cloves into thin slices. Cut the bell pepper in a small dice if using.
 Heat olive oil until shimmering in cast iron skillet on a medium heat part of the fire. 
 Add onions, garlic, chili flakes and bell pepper if using.
 Sweat out till onions just start to caramelize and garlic goes golden brown. Add the can of tomato paste and stir in. Add another drizzle of olive oil, add a pinch of oregano and toss. Add chopped tomatoes with a few spoons of water and a generous pinch of salt. Toss to combine everything, and start cooking it down, stirring occasionally until the tomatoes break down and puree and take on a sauce like consistency.

Make 6 little “wells”, or depressions, in the tomatoes, and crack eggs into them. Season with salt and pepper.

Remove from heat and cover with aluminum foil. Tuck the foil around the pan to make a seal. 
 Return to the fire over a cooler part of the fire, and let cook 10-15 minutes, till egg whites are set, and yolks are at your desired consistency. 

Remove from heat, and grate the cheese over the whole thing, letting it start to soften and melt. 

Serve directly from the pan, eating with toast, tortillas or on its own.

Schechter natural history on YouTube: https://www.youtube.com/c/SchechterNaturalHistory
Field apps: https://schechterguides.com/
@schechterguides on instagram

Today we welcome another guest to the podcast! This friend of ours has been on a whole array of adventures with us, all over Southern California. We’re going to talk to him about some of those adventures, some adventures of his own, and his work with his field guide app and YouTube channel. 
 It’s going to be a good time, so let’s get into it!

We had way too much fun talking to Greg Schechter to keep it to one episode, so we're splitting it in to two parts!

This part will focus on our discussion about herping, as well as the trips we've taken, both together and solo!

Keep an eye out for Part 2, which will feature our recipe (a wonderful Mediterranean egg dish) , a great breakdown of some craft beers, and pairing them with food, as well as some in depth behind-the-scenes of Greg's work with his Field Guide app and his YouTube channel! 
Subscribe now, and until next time, Hop in the car, let's go!

Today we’re broadening our focus from any one particular trip or place, and taking a look at the region we do most of our herping and exploring in; Southern California.
 We’re going to take a look at the incredibly diverse habitats that make up SoCal, some of the coolest herps we have to offer, the beautiful, vast nature to explore, and of course, we’re going to feature just about the most typically Millennial, California recipe we could come up with. 

When we started talking about doing this episode, we actually scrapped the idea a few times before resurrecting it. The thought of trying to tackle something as monumental as “Herping Southern California” was daunting. So, we’re going to barely scratch the surface. We could start a whole new podcast, and dedicate every episode to the subject, and 2-300 episodes later, we still wouldn’t be finished talking about herping in Socal, so we’re not going to even TRY to be comprehensive. This episode is just a couple of Socal natives, talking about what we love to do best. If we overlook, forget, ignore, or otherwise miss something, don’t worry, we’ll get to it in an episode soon.

One of the coolest things about southern California, is you can herp year-round. There is never a month where you can’t hit the field and find cool shit. Change up your targets, your methods, and your destinations, and you’re all set. In fact, this year I’m trying to document snakes every month of the year. I started on January 26th with a small little Southern Pacific Rattlesnake, and quickly followed up with a baby speckled rattlesnake in the beginning of February. Every month since has been crammed full of some awesome herping, all over the southern half of the state. I’ve been in 10 counties, in mountains, deserts, coastal valleys, and everything in between. And none of it more than an hour or two from home. That’s what’s so damn cool about SoCal.

Smashed avocado on grilled sourdough

•  Four avocados, ripe.
•  One lemon
•  Extra Virgin Olive oil (EVOO)
•  Salt
•  Pepper
•  Fennel pollen (optional)
•  Sourdough loaf – rustic, country, fresh baked, etc
  Toppings – optional
•  Cherry tomatoes – halved
•  Arugula
•  Fried eggs
•  Smoked salmon
•  Pomegranate and sunflower seeds
•  Anything else you want!

Slice bread into thick, half/one inch slices. Drizzle with evoo. Set aside.
Slice open avocados, cut into large chunks and add to bowl.
Zest whole lemon, and squeeze half a lemon over it.
Add 4 TBSP evoo, more to taste at the end.
Large, generous pinch of salt and pepper. Fennel pollen if using.
Mix with large spoon, it's much slower but gets better results by emulsifying the mixture, until at desired consistency. I usually prefer chunky, but however you like it.
Grill bread, 30-45 seconds each side at a time to avoid charring, on grill grate set over open flames. Grill till you get to your desired level of toastiness.
Spread avocado mixture over the bread, generously, about a quarter/half inch thick.
Top with desired toppings, a drizzle of evoo, salt if needed.

Enjoy!

Rosy Boas, Wildlife Rehabbing, and Ethical Herping with Danny Arthur

On today’s episode, we’re doing something a little different. Rather than talk about a trip we took, we’re going to be focusing a little deeper on a specific species. We’ll talk a little bit about finding them, about why we think they’re pretty neat, and hopefully convince you they’re pretty neat too! We’re also excited to be welcoming our first guest on the show! We’re going to have a good time, and as always, some good food, so stick around.

Wood fired burgers on Brioche

• ·         1 lb ground beef
• ·         4 brioche buns
• ·         Head of iceberg
• ·         1 heirloom tomato
• ·         Pickle chips
• ·         Onion (optional)
• ·         Salt and pepper
• ·         Oil
• ·         Butter 
• ·         Sliced cheese of choice – American, swiss, cheddar or provolone.

Spicy "spread" aioli

• ·         Half a cup mayo
• ·         4 oz of ketchup
• ·         Sriracha to taste
• ·         1 tsp honey
• ·         Pickle relish (optional)
• ·         Minced Chives (optional)

Divide the ground beef into four equal parts. Shape each part first into a ball, then by pressing with the fingers of one hand against the palm of the other hand, start pressing the balls into patty shapes, about half an inch thick. Set aside.

Make the aioli – In a bowl, combine mayo, ketchup, honey and sriracha to taste. Add relish and shaved chives if using. Mix, taste, adjust as needed.

Heat cast iron over the fire till medium hot. Cut brioche in half. Add a small knob of butter to pan, let melt and froth. Add buns cut side down, in batches if necessary, till cut sides are golden brown. Remove and set aside. Wipe out pan.

Heat cast iron further, till smoking. Season the patties with salt and pepper on one side. Add to pan and press down with hand or spatula hard. Sear on first side for one and a half minutes. Flip burgers, and add another knob of butter to pan. Lay the slice of cheese over the patty. Tilt pan so butter runs around all patties. Cook an additional minute, then remove and let rest for three-four minutes.

Assemble burgers – spread aioli on bottom half.  Place burger patty on top. Add iceberg, slices of heirloom tomato, pickle chips. Finish with top half of bun (spread with more aioli, optionally). With a sharp knife, cut in half and serve.

Serve with fruit, chips, or any other sides desired.

For this episode, we’re throwing it way back to the Pre-‘Rona times.
 In summer of 2019, we took a really cool trip to the very northwestern corner of the continental united states, where we marveled at the incredible nature, beautiful seasonal produce, warm people, and yes, even came across a snake or two.

Links to topics we discussed can be found at the bottom.


Recipe – Seared Lamb loin with a roasted scallion, garlic and mint “chimichurri” and garlic smashed potatoes.

·         One lamb loin.

·         Salt

·         Pepper

·         Scallions – two bunches

·         Mint

·         thyme

·         Head of garlic

·         Olive oil

·         Lemon

·         Chili flakes or fresh charred chillies

·         Fennel pollen (optional)

·         Fingerling potatoes

·         Butter

·         foil

Let lamb come to room temp. 

Make chimichurri – Roast scallions over open fire till lightly charred greens, and soft bulbs. Cool and chop finely. Chop mint finely. Mince three cloves garlic. Put in bowl. Add enough olive oil to barely cover. Season with healthy salt, pepper, lemon zest, chili and juice of half a lemon. 

Season lamb. Heat cast iron till smoking over hottest part. Add light oil. Add lamb. Sear all four sides about 1-1.5 minutes, till browned. Move pan to cooler part of grill. Add butter, few cloves of garlic, crushed, and thyme. Cover loosely with foil and let cook 8-10 minutes for mid-rare to medium, 7 minutes for rare, uncovering and turning every two minutes to submerge in butter mixture. Don’t overcook. 

Meanwhile, add fingerlings to pot. Cover with water and add generous salt. Boil till soft and easy to poke with a knife or fork. Remove from heat and drain carefully. Let cool for a few minutes, then on a sheet tray or plate, “smash” each one by pressing down till it bursts slightly. Toss in olive oil and set aside.

Remove lamb from pan when done cooking, and remove aromatics. Save butter in the pan.
 Add potatoes to the pan, and return to the hottest part of the grill, allowing the potatoes to crisp up. Turn once to crisp second side. 

Serve potatoes on the plate, top with slices of lamb, spoon of chimichurri, dust fennel pollen if using and a few fresh mint leaves.

The very cool Kodama Farm and Food Forest: https://www.kodamafarming.com/

Effects of Climate Change on the Olympic Peninsula: https://www.fs.usda.gov/ccrc/adaptation/adaptation-examples/climate-change-adaptation-olympic-national-forest-and-olympic

A primer on eating in Seattle: https://seattle.eater.com/2019/6/25/18715178/what-food-is-seattle-famous-for-whats-the-nicest-restaurant-in-seattle-faq
https://seattle.eater.com/maps/iconic-dishes-seattle

In our introductory episode, we keep things short and sweet.
What is Wood Fired Herping? Who are we? What are we going to be talking about over the course of this podcast? Tune in to find out!

Follow us on Instagram @woodfiredherping for more.

EPISODE ONE - SPRING IN THE EASTERN MOJAVE DESERT - RIBEYE WITH CORN AND PEACH  

In our first full episode, we take you along with us as we explore California's Eastern Mojave Desert, turning up some cool creatures (Like the Great Basin Gophersnake and Mojave Desert Tortoise), discovering some amazing places, and wrap it up with a delicious steak dinner cooked over our campfire.

Recipe can be found below!

GRILLED RIBEYES WITH CHARRED CORN AND GRILLED PEACH SALSA.

• 2 x 12-18 oz Ribeye Steaks
• 2 x Ears of Corn
• 4 x Yellow peaches
• One large shallot or two small ones
• One Jalapeno or Serrano chili depending on your taste
• A leafy herb of your choice, cilantro or basil recommended (optional)
• Thyme (optional)
• Granulated garlic (garlic powder)
• Salt and Pepper
• Olive Oil

Remove steaks from cooler at least 20 minutes before cooking.
Cut the peaches in half lengthwise, along the crease, and remove the pits. Rube the cut side lightly with oil. Set aside.
Dice the shallot and chili as small as you can. Chop all herbs as fine as possible. Set aside.
Husk the corn, if needed. Rub corn thoroughly with oil, season with salt and set aside.
Season steaks generously with salt, pepper and garlic powder.

When grill grate is extremely hot (you can drop a few drops of water on it and see if it steams and sizzles away immediately), add corn to one side. Add both steaks over the hottest part of the fire. As it starts cooking, the fire will flare up as fat renders. Moving the steaks often to avoid them sitting in open flames, cook them about 2 each side over the hottest part, and then let cook an additional 2 minutes each side over the coolest part of the grill, for rare-medium rare.
Add one minute of cooking time to each step for medium, another minute for medium-well, etc.

Meanwhile, rotate the corn over the cooler side until steaks are ready to remove from grill. Remove the steaks to a rack set over a plate or tray, and let rest until the rest of the food is ready, but atleast 5-6 minutes before slicing.
When steak has been removed from the fire, move the corn to the hottest part and start charring the exterior, 30 seconds at a time on each side. When you've achieved the desired char-level, remove corn and let rest with steaks.

Add Peaches, cut side down, to a clean part of the grill, preferably somewhere between the hotter and cooler parts of the grill, so somewhere hot but not scorching. Let sit for one minute, then turn 45 degrees clockwise, still on the cut side down, and cook for 30 second more. Flip peaches over and cook skin side down for one minute, then remove from heat.  Once peaches have cooled a little, roughly chop them, medium to small pieces. In a bowl, combine peaches, shallots, chili, chopped herbs, a tablespoon of olive oil, and a pinch of salt. Mix well.

To serve, slice the steaks into thin slices, about half an inch thick. Spoon half of the peach salsa over the steak. Repeat with second steak, and serve corn on the side.