Game Girl Gourmet, LLC

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Game Girl Gourmet, LLC

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09/04/2026

Feeling a little cheeky today. 😏🎣

I’ve always been big on using as much of every animal as possible, and fish are no exception. A whole lot of good eating gets left behind once the fillets come off—and the cheeks might be one of the best parts.

If you’ve never had fish cheeks, you’re missing out. They’re tender, delicate and almost scallop-like in texture, and on a big red snapper there’s enough there to actually do something with.

These came from some beautiful snapper my dad and I caught in the Gulf recently. When I break down fish, nothing goes to waste. If I’m short on time, at minimum I’m taking the fillets and cheeks, then saving the bodies to make fish stock.

And when you have fresh snapper cheeks AND fresh snapper stock sitting around, there’s really only one reasonable thing to do…

Pan-seared snapper cheek risotto. 🤌🏼

Consider this your reminder to stop leaving the best little bite on the bone.

09/02/2026

Turns out disappearing into the desert for a few days with your little brother is a pretty good way to close out August. 🏜️

After a summer that felt like it moved at about 100 mph, a few days hiking through Zion with nowhere to be except the next trail was exactly what I needed. Lots of miles, some very tired legs, a ton of laughs, incredible views and time with one of my favorite people.

I probably should’ve shared more while we were there, but honestly, I’m really glad I didn’t. Some things are better when you’re busy actually living them.

Back home, back to work, and officially into September. 💕

09/01/2026

Well, would you look at that… dove season is back again! 🕊️

Happy opening day to all who celebrate. And your annual reminder that if you find yourself staring at a pile of dove breasts wondering what the hell to do with them, I did write an entire cookbook about it. 😂 You can find When Doves Fly through the link in my bio.

Shoot straight, be safe, and save a few for the kitchen. Happy dove season, y’all!

08/27/2026

And just like that, that’s a wrap on Wyoming! It felt so good to jump back into a big cooking job this week and spend a few days doing what I love most—feeding good people, making good food, laughing so hard your face hurts and figuring out how to make it all come together.

A huge thank you to Bergara and R&K Hunting for having me out to cook for Bergara’s YouTube influencer experience. It was such a fun week and a really nice change of pace after a very full summer.

Now I’m trading the kitchen trainers for hiking boots and heading south. Next stop: Zion! 🏔️🥾

08/25/2026

I love it when a plan comes together. 🤌🏼 We’re two meals into cooking for the Bergara Long Range School here in Wyoming, and it feels pretty damn good to jump right back into the swing of lodge cooking.

Remember those venison ragù bianco ingredients from the other day? Here’s where they ended up. A little behind the scenes from the lodge, one very successful first night, and a whole lot more good food coming out of this kitchen before the week is over. 🏔️

08/23/2026

This week has all the right ingredients to be a good one. 🏔️

Getting settled in Wyoming and ready to chef it up for the Bergara Academy Long Range School… but first, a little behind the scenes of my latest for American Hunter.

Find this recipe for venison ragu Bianco in the August edition!

08/19/2026

Some days have a way of putting it all back into perspective. ❤️🎣

Yesterday I got to take my dad snapper fishing for the first time in 40 years and my brother for the first time ever. My business may look a lot different these days than slinging snappers and lunch in the cockpit, but moments like this remind me just how blessed I am to live the life I do — and even more blessed when I get to share it with the people I love.

And a 21 lb snapper certainly does not hurt my feelings. Thank you to Walker Sportfishing putting us on em!

08/10/2026

I haven’t had much time this summer to just mess around in the kitchen. The last time I tried, a weather delay turned into an emergency delivery, so you can imagine how that went. 😂

But as tournament season starts winding down, I’m slowly finding my way back to the creative side of cooking. Last week I commandeered my girlfriend’s kitchen and started digging through what she had on hand. Fresh red snapper, jasmine rice, coconut milk and butter masala sauce seemed like a pretty good place to start.

I took it a little Indian, threw in some Thai influence, and ended up with a coconut butter curry and pineapple-ginger macadamia crusted snapper.

There’s a lot I love about the heavily engineered, logistical side of this business, but sometimes it feels really good to have no plan, no recipe and just see what happens. This one was so easy and so damn good, you just might see it in a magazine! 😉

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http://Gamegirlgourmet.com/

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