TRADITIONS & RECIPES
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—— R OT TEN LO G H O LLOW ——
COWBOY COOKOUTS T H E
R E C I P E S
Cast-Iron Fried Chicken & Gravy...................................................................... 85 Black Angus Rib-Eye Cowboy Steak.............................................................. 87 Colorado Chili..................................................................................................................................... 88 Strawberry Shortcake............................................................................................................89
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Sarah’s Take
A
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T H E B R OA D M O O R (1)
CAPTION TITLE STYLE
BUSAE PRES SITEM ENT LATURENIS EVENDANTE PRESTO ET LABORENDI DOLORUM EAQUI IDELITIONSED MI,
IPSAM CUS QUIAE CONSEQU AECTEM HARIAM NUS. SOLORIA TINCIIS RESCIPSAM DE NISQUAE VID EA VOLOREROVID QUUNT ET MA.
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teaks sizzle and spit over an open flame. Cowboys, one strumming a trail-worn guitar, harmonize on a loping Western melody. Firelight casts flickering shadows onto the piñon pines that encircle the clearing, their gnarled branches stretching toward the wide-open sky. Few scenes evoke the Old West like a cowboy cookout. And yet, while the scenario has been depicted numerous times in movies and on television, few modern Americans have experienced the real deal.
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rocky mountain mystique Like many before him, Spencer Penrose was an easterner who came west to stake his claim—first in the silver and copper mines of Colorado and Utah, and later as founder of The Broadmoor hotel. He not only owned The Broadmoor and its grounds, but also the surrounding plains and Cheyenne Mountain to the west. Mr. Penrose would often take long, rambling walks from the resort up into the foothills, and delighted in introducing guests to these quintessential Colorado experiences. He also loved a good cookout. Photos from as early as the 1920s depict chefs cooking over an outdoor fire pit at the original Cheyenne Lodge, the rustic retreat Mr. Penrose built atop Cheyenne Mountain. Beginning in the early 1940s, The Broadmoor also hosted
special “Barbecue Deluxe” evenings under the stars, especially for large groups and conventions. And, throughout the 1950s, ’60s, and ’70s, the resort hosted chuck wagon dinners in an area known as Rotten Log Hollow. Usually held on Tuesday and Thursday evenings during the summer, guests were transported to the mouth of a canyon at the base of Cheyenne Mountain and would hike or ride horses to a picnic pavilion set up on the canyon floor. There they enjoyed cold drinks and entertainment by singing cowboys as chefs cooked up rib eyes, Dutchoven cobbler, and other chuck-wagon favorites.
CELEBRITY SIGHTINGS
T H E B R OA D M O O R (2) | H U N G R Y E Y E M E D I A (1)
national governors’ conference Even elected officials were treated to this unique brand of Western hospitality. The Broadmoor hosted the National Governors’ Conference over Labor Day weekend in 1969. The governors were driven from the airport to the resort in gold-colored Cadillacs, and enjoyed lavish banquets and dinners during their stay. President Richard Nixon personally addressed the gathering, which included Governors Ronald Reagan, of California, and John Love, of Colorado. The highlight of the weekend for many, however, was an old-fashioned cookout at Rotten Log Hollow. The Army Air Corps band performed. Chefs served up simple yet delicious fare. And, most of all, the governors could pause for a moment and unwind as they reveled in the food, the campfire, the camaraderie, and the crisp mountain air.
The Western experience isn’t limited to the outdoors at The Broadmoor. As the story goes, in the mid-1960’s, a waiter was using the service elevator to deliver an order to a private party when hotel guest John Wayne stepped on and started eating the shrimp right off of the platter. “You can’t do that!” the waiter exclaimed, to which the famous actor replied, “Don’t worry, it’ll be ok.” The Duke then personally delivered the order to the unsuspecting party, and even stuck around to serve the remaining shrimp—much to the guests' delight.
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CAST-IRON FRIED CHICKEN & GRAVY This tender fried chicken gets a little sweetness from a long soak in an iced-tea brine.
SERVES 4–6 ICED-TEA BRINE 1 GALLON WATER 38 REGULAR BLACK TEA BAGS OR 4 OUNCES LOOSE TEA, SUCH AS CHARLESTON PLANTATION TEA 1 CUP KOSHER SALT 1 CUP SUGAR 1 CHICKEN PLUS TWO LEGS, CUT INTO 8 PIECES ( 2 LEGS, 2 THIGHS, 2 WINGS, 2 BREAST PIECES )
FRIED CHICKEN 2 QUARTS WHOLE-MILK BUTTERMILK 3 TABLESPOONS FRANK’S RED HOT SAUCE OR TABASCO
BRINING PROCESS 1. Bring water to a boil and remove from the stove. Add the
tea bags, and let them steep for 8 minutes. Remove the tea bags. Add in salt and sugar and stir to dissolve. Pour the brine into a heatproof container and cool it to room temperature, then refrigerate until completely cold. 2. Rinse chicken with cold water. Place in the brine,
cover, and refrigerate for 12 hours. 3. After the chicken has brined for 12 hours, make an ice bath
in a large bowl with equal amounts of ice and water. Place the chicken in the ice bath for 5 minutes (the ice will rinse away any impurities). Remove the chicken and pat it dry.
1 TABLESPOON PLUS 1 TEASPOON FRESHLY GROUND BLACK PEPPER 6 CUPS FLOUR, PREFERABLY ANSON MILLS WHITE MAY FLOUR 1 CUP FINE CORNMEAL, PREFERABLY ANSON MILLS ANTEBELLUM FINE WHITE CORNMEAL 2 TABLESPOONS CORNSTARCH 1 1/2 TEASPOONS GARLIC POWDER 1 1/2 TEASPOONS ONION POWDER 1/2 TEASPOON CAYENNE PEPPER 1/2 TEASPOON SMOKED PAPRIKA 1 CUP CHICKEN FAT 1 CUP RENDERED FRESH LARD 1 CUP CANOLA OIL 2 OUNCES BENTON’S SLAB BACON, DICED 2 OUNCES BENTON’S SMOKED HAM, DICED 2 TABLESPOONS UNSALTED BUTTER SEA SALT
CHICKEN PREPARATION 1. Combine the buttermilk, hot sauce, and 1 tablespoon
of the black pepper in a large bowl. Add the chicken to the buttermilk mixture, cover, and let marinate for 1 hour at room temperature. Drain the chicken, quickly rinse under cold water, and pat dry. 2. Combine the flour, cornmeal, cornstarch, garlic powder,
onion powder, remaining black pepper, cayenne pepper, and smoked paprika in a large bowl and mix well. Add the chicken and toss to coat thoroughly. Allow it to sit for 15 minutes, then shake off any excess, transfer the chicken to a wire rack, and let sit for 15 minutes. 3. Meanwhile, put the chicken fat, lard, and canola oil in
a large, deep cast-iron skillet. Add the bacon and ham and heat to 275°. Turn the heat off and allow the bacon and ham to infuse the fats and oil for 10 minutes. ( Continued on page 86 ) c ow b oy c o okou t s
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CAST-IRON FRIED CHICKEN & GRAVY ( Continued from page 85 )
RECIPE SECRET
MAKES ABOUT 2 1/2 CUPS SAWMILL GRAVY 3/4 CUP PLUS 1 TABLESPOON COOKING FAT
If you use a deep 12-inch cast-iron skillet and a 3-pound bird called a fryer, you should be able to fry all the chicken at once. Or, use two skillets and mix two batches of fat to achieve the flavor and crispness imparted by the combination of fats.
FROM THE FRIED CHICKEN 3/4 CUP ALL-PURPOSE FLOUR 2 CUPS WHOLE MILK 1 TABLESPOON SOY SAUCE 1 TABLESPOON KOSHER SALT 1 TABLESPOON FRESHLY GROUND BLACK PEPPER
1. After the chicken has fried for 8 minutes and is ready CHICKEN PREPARATION, CONTINUED 4. With a skimmer or slotted spoon, remove the bacon
and ham from the skillet (discard them or eat as a snack) and heat the oil to 300°. Add the breasts and thighs and cook for 3 minutes. Add the legs and wings and cook for 5 minutes. Remove the fat needed for the gravy at this point and start the gravy. 5. Turn the chicken over, cover the skillet, and cook until
the pieces of chicken are the color of hay, about another 5 minutes. Remove the lid, turn the pieces again, cover, and cook the chicken until golden brown, another 3 minutes. Add the butter and continue cooking, turning the pieces once, for another 2 minutes or so on each side. The chicken should be crispy and golden brown. Let the chicken rest and drain on wire racks or on a plate covered with paper towels for about 8 minutes, but no longer. Cut into chicken and make sure it’s done. If not, cover with foil and finish in a low oven. Sprinkle with sea salt and serve with the gravy.
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to turn, carefully remove the fat needed to make the gravy from the skillet. Put ¾ cup of the fat in a medium saucepan over medium heat, stir in the flour to make a roux, and cook for 2 minutes, stirring constantly. Gradually whisk in the milk. Reduce the heat to medium-low and cook the gravy for 15 minutes, stirring occasionally to be sure that you don’t have any lumps. Add soy sauce, salt, and pepper, then whisk in the remaining tablespoon of cooking fat to make the gravy glossy. The gravy can be kept warm, covered, over the lowest heat for up to 20 minutes.
BLACK ANGUS RIB-EYE COWBOY STEAK Wow your guests with a tomahawk-style steak.
SERVES 4–6 BLACK ANGUS RIB-EYE 32-OUNCE RIB-EYE ( ASK YOUR BUTCHER TO CUT ONE TO ORDER ) OLIVE OIL SALT AND PEPPER
1. Rub steak with oil, then heavily season
with salt and pepper. 2. Place rib-eye on a hot grill, and cook 6 to 8 minutes per
side for medium-rare, longer if a higher temperature is desired. Remove from grill and let rest 8 to 10 minutes before slicing. HORSERADISH BLACK PEPPER CREAM 1 CUP SOUR CREAM 1/4 CUP HORSERADISH 1/2 TEASPOON SALT 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER 1/8 TEASPOON WORCESTERSHIRE SAUCE 1/8 TEASPOON TABASCO
1. Combine all ingredients in a bowl with a whisk or a spoon.
Store in a container inside the refrigerator.
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COLORADO CHILI When making this chili, make sure not to drain the liquid from the beans.
SERVES TKTK 1/4 CUP OLIVE OIL 2 1/2 POUNDS WAYGU BEEF, GROUND ( CAN SUB WITH GROUND BEEF ) 1 YELLOW ONION, SMALL DICE 1 GREEN BELL PEPPER, SMALL DICE 1 RED BELL PEPPER, SMALL DICE 2 YELLOW SQUASH, SMALL DICE 2 ZUCCHINI, SMALL DICE 1 JALAPEÑO, MINCED 6 CLOVES GARLIC, MINCED 1/4 CUP CUMIN 2 1/2 TABLESPOONS CHILI POWDER 3 15-OUNCE CANS DICED TOMATOES ( DO NOT DRAIN LIQUID ) 2 15-OUNCE CANS BLACK BEANS ( DO NOT DRAIN LIQUID ) 2 15-OUNCE CANS GARBANZO BEANS ( DO NOT DRAIN LIQUID ) 3 15-OUNCE CANS KIDNEY BEANS ( DO NOT DRAIN LIQUID ) 1 POUND FROZEN CORN SALT AND PEPPER TO TASTE
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1. In a large sauce pot over medium-high, heat the oil and
add the beef, stirring until cooked. Sweat onions, peppers, squash, zucchini, jalapeño, and garlic in the same pot until tender, make sure to keep stirring to prevent sticking or burning. Add the cumin and chili powder to coat and cook for another 2 minutes until fragrant. Add diced tomatoes, black beans, garbanzo beans, kidney beans, and corn—do not drain liquid from the beans or corn. 2. Add all the liquid from the cans. If needed, add a
cup of water for consistency, the chili should be loose at this point. Cook for 30 minutes to reduce until chili consistency. Season to taste. Serve with toppings such as shredded cheddar cheese, shredded pepper jack cheese, diced onions, sour cream, chives, oyster crackers, corn tortilla strips, diced jalapeño peppers, avocado, and pickled jalapeños.
Sarah's Tip:
I like to garnish the chili with homemade pickled jalapeños, recipe on page TKTK.
STRAWBERRY SHORTCAKE Easy-to-make shortcakes transport well (just split and fill at your final destination), which makes them perfect for picnics.
SERVES 8–10 SHORTCAKE
2 CUPS ALL-PURPOSE FLOUR
2 CUPS ALL-PURPOSE FLOUR
2 TABLESPOONS SUGAR
2 TABLESPOONS SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON SALT 1/2 TEASPOON VANILLA EXTRACT 1 CUP BUTTERMILK, COLD
STRAWBERRIES
1. Mix together, cover, and refrigerate
until needed.
1/2 CUP MELTED BUTTER
1. Preheat oven to 400°. Mix flour, sugar, and
salt together in a medium bowl. 2. In a separate bowl, mix vanilla into buttermilk.
Whisk melted butter into cold buttermilk. The buttermilk will solidify into small bits. 3. Stir buttermilk-butter mixture into flour mixture
just until the flour is moistened. The batter will not be smooth. Portion with a cookie dough scoop onto parchment-lined sheet trays. Refrigerate for 15 minutes. 4. Bake for 10 to 11 minutes, or until golden brown on
the top and edges. Cool 20 minutes, split and fill with macerated strawberries and whipped cream. Top with more berries and whipped cream, if desired.
WHIPPED CREAM 1 CUP HEAVY CREAM 3 TABLESPOONS SUGAR 1 TEASPOON VANILLA EXTRACT
1. Combine in the bowl of a standing mixer with
whisk attachment. Whip to medium peaks. Refrigerate until needed.