ecipes that combine ingredients native to the Rocky Mountains in unique ways can be a perfect complement to outdoor recreation in this gorgeous region. It's hard to conceive of a more satisfying way to conclude a morning hike than with a lunch of smoky chipolte-flavored turkey or penne spiced with a melange of peppers.
These recipes blend flavors, cultures, and eras—a style rooted in the cuisines of early Native American tribes and the homesteaders who came later, then dressed up with a contemporary culinary flavor. The Pueblo Indian and Hispanic cultures in New Mexico and Colorado and the Basque sheepherders and Scottish and Irish miners of the Northern Rockies all contributed to the rich flavors of the region.
And even if you're far from the Rockies, these scrumptious, earthy dishes evoke memories and dreams of this magnificent landscape. What follow are ten selections that combine an eclectic variety of spices with the succulent flavors of poultry and wild fowl.
he dramatic presentation of parchment-wrapped food is a simple way to create a special dish from average ingredients. Wrapping food in parchment for baking is actually a method of steaming. It's an effective way to hold flavors close in to the food, so the herbs and seasonings permeate the entire contents of the wrapping. Foil can be used with equal success, but without the pleasing visual effect of the delicate-looking parchment paper.
Parchment is obviously more environmentally friendly than foil packaging. Most cooking stores, as well as a growing number of grocers, carry parchment. Poultry and seafood are the best animal proteins to use with parchment. Vegetables also work well in parchment, alone or combined with proteins. I try to use several brightly colored ingredients, so they can be seen through the paper.
Parchment Chicken with Ginger and Hot Sesame Oil
2 tablespoons grated fresh ginger root
3 teaspoons hot chili sesame oil
2 cloves garlic, crushed
2 scallions, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/2 teaspoon salt
2 cups shredded cabbage
4 large sheets parchment paper, 12 x 15 inches
4 chicken breast halves, boneless and skinless
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Preheat the oven to 400°.
In small bowl, whisk together the ginger, sesame oil, garlic, scallions, lemon juice, orange juice, soy sauce, and salt. Set this mixture aside.
Mound 1/2 cup of cabbage in the center of each of the 4 sheets of parchment. Lay a chicken breast on top of each mound of cabbage. Spoon about 2 tablespoons of the ginger mixture over each breast. Fold the pieces of parchment up around the chicken breasts, joining the edges above the meat; fold several times to seal. Lay the parchment packages in a shallow dish. Bake for 15 minutes.
Present the parchment packages at the table on individual serving plates. Slice them open before your guests' eyes for the striking release of steam from the parchment.
Serves 4.
his recipe allows you to offer a twist on traditional Thanksgiving fare without totally abandoning the expected courses and ingredients.
Chipolte and Thyme Roasted Turkey Breast with Chipolte Aioli
Aioli:
3 cloves garlic, crushed
2 tablespoons puréed chipotle chilies in adobo sauce
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1teaspoon Dijon mustard
3/4 cup olive oil
Turkey:
3–4 pound turkey breast, boneless, with the skin left on
3 tablespoons pureed chipotle chilies in adobo sauce
2 cloves garlic, mashed with 1/2 teaspoon of salt
1 teaspoon thyme
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To prepare the aioli, purée the garlic, chipotle, lemon juice, salt, and mustard in a food processor or blender. With the machine running, pour the oil very slowly into the center of the mixture in a thin, steady stream. Continue blending until the aioli is thick and firm. Refrigerate until ready to use.
Preheat the oven to 350° for the turkey.
In a small bowl, combine the chipotle, garlic, and thyme from the second list of ingredients. Press your hand into the space between the turkey's skin and breast flesh to make a cavity. Rub the chipotle-thyme mixture into the cavity, spreading it over the breast.
Roast the turkey on a rack in the oven for 60–80 minutes, until the juices run clear when a knife is inserted into the side of the breast. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with chipotle aioli.
Serves 6.
esame oil is an acquired taste—admittedly, many people never acquire it. The flavor of sesame oil can be somewhat overpowering; using it in place of olive oil presents a certain risk. Usually, recipes call for only
1/2–1 teaspoon of sesame oil at a time. Often, it is combined with more acidic ingredients to balance its dark, nutty characteristics. That said, I still love to use more sesame oil in my cooking at times to achieve unusual flavors.
Lemon-Sesame Roasted Chicken with Sesame Roasted Garlic Heads
grated zest of 1 lemon
1 clove garlic, crushed
3 tablespoons sesame oil
juice of one lemon
1/2 cup sherry
salt and pepper to taste
1 whole roasting chicken,
rinsed well and patted dry
4 heads garlic
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Preheat the oven to 350°.
In a small bowl, combine the lemon zest, the crushed clove of garlic, and 2 tablespoons of the sesame oil. Slide your hand between the chicken flesh and the skin on the breast and legs to separate the skin a little. Rub the oil mixture under the skin, spreading over the entire bird.
Mix the lemon juice and sherry. Pour over the exterior of the chicken skin. Sprinkle the bird with salt and pepper.
Roll the heads of garlic on the countertop to the separate the cloves slightly. Cut off the top of each bulb. Drizzle the remaining tablespoon of sesame oil over the garlic, dividing the oil between the 4 bulbs. Wrap the 4 bulbs together in foil.
Place the chicken in a shallow roasting pan and bake it and the garlic (place the foil package of garlic on the oven rack) for 1 hour or until the chicken juices come out clear when you pierce the side of the breast. Let the chicken sit for 15 minutes before slicing.
Serve the chicken sliced with 1 head of roasted garlic per person. Spread the garlic on bites of chicken as you eat.
Serves 4.
his recipe is a version of a common Thai dish—Chicken Satay with Peanut Sauce. It's an example of how wild one can be in combining flavors of different cultures with delicious results. If anything, Rocky Mountain gourmet food means blending cultural and regional ingredients with no fear of the unknown. I've added some distinctly Rocky Mountain ingredients to give this particular blend even more pizazz.
Chili-Chocolate Chicken Satay with Peanut-Cucumber Relish
Satay:
1 tablespoon chili pepper sauce, such as Tabasco or Louisiana hot sauce
4 tablespoons cocoa powder
3/4 teaspoon cumin
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 cup minced fresh cilantro leaves
2 tablespoons honey
1/4 cup dry sherry
1/2 teaspoon salt
1 pound boneless, skinless chicken breast, sliced into long 1-inch-wide strips
Relish:
1/4 cup chunky peanut butter
1 teaspoon sesame oil
1 teaspoon red chili sauce
1 tablespoon rice wine vinegar
1/2 cup peeled, seeded, diced cucumber
4 scallions, diced
1 clove garlic, crushed
1/4 cup minced fresh cilantro leaves
1/8 teaspoon cinnamon
1/2 teaspoon cumin
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In a sealable container, combine all the satay ingredients except the chicken, stirring well. Drop the chicken strips into the marinade and stir so all the chicken is covered in sauce. Refrigerate for at least 2 hours and up to 24 hours.
Soak 20 wooden skewers in water for approximately 20 minutes.
Skewer each piece of chicken; the skewer should pass through the chicken strip 2 or 3 times. Grill over hot coals or under a broiler for about 4 minutes per side or until just done. Do not overcook or the chicken will be tough.
Combine all the ingredients for the peanut- cucumber relish, stirring well. Serve with the satay.
Serves 4.
acked with more vitamin C for their weight than any other fruit or vegetable—including oranges and lemons—peppers seem like nature's perfect health food. And you get to choose among hot, medium,
and mild.
Three Pepper Penne with Chicken
1 pound dry penne pasta, cooked and drained
2 teaspoons olive oil
1/2 cup diced onion
2 cloves garlic, crushed
1 pound boneless, skinnless chicken breast, cut into bite-sized strips
1 red bell pepper, seeded and julienned
2 jalapeños, seeded and diced
1/4 cup minced fresh basil leaves
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 15-ounce can Italian-style stewed tomatoes, diced, with the juice
salt and pepper to taste
freshly grated Parmesan cheese for garnish
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Toss the cooked and drained pasta with 1 teaspoon of the olive oil, coating the pasta well.
Heat the second teaspoon of olive oil in a skillet over medium-high heat. Sauté the onion and garlic for 3 minutes, until the onion begins to soften. Add the chicken pieces to the pan and stir for about 5 minutes, slightly browning the chicken. Add the remaining ingredients and stir to combine. Continue cooking for about 10 minutes, until the sauce is bubbling.
Toss the sauce over the penne pasta and serve immediately, garnished with freshly grated Parmesan cheese.
Serves 4.
Move on to Rocky Mountain Style Pheasant, Duck, Quail and Grouse
