Hunting and fishing trips. Check out the recipe blog for delicious recipes.
08/05/2026
Few pictures from our offshore trip with last weekend with Patriot Sportfishing ! While the bite wasn’t red hot, we made due and got some nice fish on board. Looking forward to the rest of the season and thanks to everyone who joined us on this trip.
Dungeness Crab Pulau 🦀🍚
Sweet crab, warm spices, and rice cooked down with stock packets for that extra hit of flavor. Simple, rich, and ridiculous good.
A tiny island in the Maldives taught me one of the best ways I’ve ever eaten fish.
Lonumirus is a fiery Maldivian spice paste built from fresh coconut, chilies, lime, and raw aromatics. Sharp, bright, smoky, and made for fish pulled straight from the water.
I brought that same method back home and used it on fresh San Diego yellowtail.
Turned some fresh ground venison into an insanely good noodle bowl with garlic, chilies, kefir lime leaves, and Mi Sedaap.
The seasoning paste and fried onions in these noodles work ridiculously well with wild game.
I’ve honestly just been keeping these stocked at home lately—especially since misedaapusa.com does free shipping over $50.
Few short clips from my kayak fishing adventure with ! Highly recommend booking a trip with him. He and his wife do a great job of running g their company!
05/08/2026
Most people never eat tuna collars.
A lot of them get tossed aside when the loins come off, even though they’re one of the richest, most flavorful parts of the entire fish.
Crispy edges. Smoky meat. Straight over fire.
Arguably the best bite on the fish.
05/01/2026
This one meant everything to us. 🌿🔥
The Wild Caught Supper Club was never just a dinner. It was a chance to share something sacred. Wild food, harvested with intention, prepared with love, and shared with people who appreciate where it all comes from.
Every animal on that table gave its life. We don’t take that lightly. The least we can do is honor it. With technique, with care, and with the flavors of our heritage that have been passed down long before we ever picked up a rod or a rifle.
We couldn’t have done this without two people who made the vision real:
— came in and elevated every dish. His vision, his precision, his craft. He took my initial ideas and turned them into something I’m genuinely proud to serve.
— Soni built cocktails course by course, matching flavor profiles to every plate. She didn’t just pair drinks. She told the same story we were telling, in a glass.
This is what Two Brown Guys Hunt is really about. Not just the harvest. The whole journey. From the field and the water, to a table full of people experiencing something they’ve never experienced before.
Special thanks to and
We could not have pulled this off without them.
And a very special thank you to who let us host at her house!
From dogtooth tuna to a bucket list wahoo, straight from the ocean to a tiny island. Cleaned on the beach, marinated with our Two Brown Guys Hunt masala and a local spice paste, then cooked over a coconut shell fire.
Locals joined in, rice was made, and we ate it all with our hands.
There’s something different about a meal like that.
No plates, no distractions. Just food, people, and the moment.
One of the best meals I’ve ever had. Thank you for an epic trip!
What if a babushka met a nani in the same kitchen?
This one started with a red stag I harvested, and turned into something I don’t think either of them would expect.
Venison keema wrapped in cabbage, seared, then simmered in a coconut curry with mustard seeds, curry leaves, and masala.
Two traditions that shouldn’t work together… but somehow do.
Babushka or nani… who you got?
⸻
RECIPE (save this):
Venison Filling
* 1 lb ground venison
* 1 small onion, finely diced
* 4 cloves garlic, minced
* 1 tbsp ginger, grated
* 1 green chili, minced
* 1 tbsp Two Brown Guys Hunt Masala
* 1 tsp coriander powder
* ½ tsp cumin powder
* ½ tsp turmeric
* 1 tsp Kashmiri chili powder
* ½ cup cooked basmati rice
* 1 egg
* salt
Mix everything together gently.
Cabbage Rolls
* Blanch cabbage leaves 2–3 min until soft
* Add filling and roll tight
* Sear in a pan until lightly browned
Coconut Curry
* Heat coconut oil
* Add mustard seeds + curry leaves
* Add diced onion, cook until soft
* Add garlic + ginger
* Add spices (turmeric, chili powder, coriander)
* Add a little tomato (optional)
* Pour in coconut milk + splash of stock
* Simmer
Add rolls into curry and cook covered at 375°F for ~35–40 min.
Finish with lime, cilantro, and chili oil if you want.
