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from Dishing Jackson Hole | Issue 21

KITCHEN VIEWS

Readers’ favorite recipes from Jackson Hole restaurants

Miso-glazed black cod is a staple dish on many Japanese menus, and I am so excited that Kampai is doing this dish. Can Dishing ask for the recipe?

— RYAN KNAEBLE, VICTOR, ID

Kampai’s Gindara

For the den miso sauce:

1 cup sake 1 cup mirin 1/3 cup sugar 1/3 cup white miso

> Combine sake and mirin in a small saucepan, and bring up to a boil over medium-high heat. When mixture reaches a boil, turn it down to a simmer for 3 minutes until alcohol is cooked off. Add sugar and stir until dissolved. Turn heat down to medium-low and whisk in miso until it is integrated. Cook for 45 minutes, stirring frequently until golden brown. Chill immediately.

For the cod:

1 pound black cod or sablefish

PHOTOS BY ALLISON ARTHUR

> Combine cod and den miso sauce and marinate refrigerated for up to 3 days. Heat oven to 350 F. Set cod, skin side down, on a sheet pan lined with parchment paper or a Silpat and cook for 6 minutes on the middle rack. Rotate the pan and cook for another 6 minutes.

Pull from the oven and turn the broiler on high. While the broiler heats up, flip the cod so the skin side faces up. Broil for 2 minutes or until the skin crisps.

There is a healthy dose of Omega-3 fatty acids from black cod, and Kampai sources sustainably raised fish! Look for this spinach recipe online at dishingjh.com.

I would love if you could do the spicy marg from Calico! It’s the most refreshing, best spicy margarita — perfect for a hot summer afternoon.

— HANNAH POINDEXTER, JACKSON

Calico’s Spicy Strawberry Margarita

For the tequila: 1 pint strawberries, hulled and cut in half 1/2 pineapple, peeled, cored and chopped 1 to 2 jalapeños, chopped 1 bottle gold tequila > Add all ingredients to a container and marinate for 3 to 5 days. Mash all ingredients to fully combine, then strain.

For the drink: 2 ounces infused gold tequila 2 ounces margarita mix 1 ounce triple sec

> Add all ingredients to a rocks glass filled with ice.

I love Pinky G’s pizza, but what really makes the meal for me is the Greek salad.

— ANNE BRADLEY, JACKSON

Pinky G’s Greek Salad

For the dressing:

1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons oregano 1 tablespoon sugar 1 teaspoon black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon dried parsley 1/4 teaspoon celery seed 2 tablespoons salt 1/4 cup red wine vinegar 2/3 cup olive oil 2 tablespoons water

> In a bowl, stir together the dry ingredients. In a blender, mix the vinegar, olive oil and water on medium speed until combined. Add 2 tablespoons of the dry ingredients to the blender and mix until incorporated.

For the salad:

1 large bunch spinach 4 medium tomatoes, diced 1 medium cucumber, peeled and sliced 3/4 cup black olives, halved 1/2 red onion, thinly sliced 1 cup feta cheese crumbles

> Add all ingredients to a large bowl and toss to combine. Drizzle desired amount of dressing over greens and toss to coat salad just before serving.

EDITOR’S REQUEST: Snake River Grill always does an excellent job of incorporating seasonal vegetables into its dishes. We asked for a recipe to use with locally foraged nettles this spring and summer and can’t wait to try this.

SRG uses locally made Lark’s Meadow Farms.

For the nettle pesto:

1/2 pound nettles 1/2 cup parsley leaves 1/2 cup olive oil 1/2 cup grated pecorino 1/2 cup marcona almonds 1 clove garlic 2 lemons, zest and juice Salt

> Blanch the nettles in boiling salted water until soft, about 3 minutes (always wear gloves when handling raw nettles). Shock in ice water to cool. Wring out extra water.

Place all ingredients except lemon juice and salt in a food processor, puree until fairly smooth and season with lemon and salt.

Snake River Grill’s Nettle Pesto with Gnocchi SRG makes its own — for that recipe visit dishingjh.com.

For the gnocchi:

2 tablespoons butter 4 cups gnocchi 1 clove garlic, thinly sliced 1 small shallot, thinly sliced 1/4 cup marcona almonds, crushed Pecorino cheese, grated for garnish Place a sauté pan over medium-high heat. Add the butter and let it melt and begin to brown. Add one layer of gnocchi to the pan and turn the heat to medium. Let the gnocchi brown on one side, add the garlic and shallot, and toss in the pan. Cook the garlic and shallot until they soften, add the pesto, and toss to coat. Taste one and add salt and lemon juice as needed to adjust the balance.

Place in a bowl and cover with marcona almonds and freshly grated cheese.

We had this drink last winter at Trio, and the added touch of the red wine ice cube was really nice. If you can tell me how to make it at home, I would love to try.

— CHRIS HERBST, ASHLAND, OR

Trio’s Empire State of Mind

For the pinot noir ice cubes:

1 bottle of pinot noir 2 cups water

> To make the ice cubes, mix the pinot noir and water and add to a tray of ice cube molds. Freeze until frozen.

For the the drink:

2 ounces Wyoming Whiskey

Small Batch Bourbon 3/4 ounce lemon juice 3/4 ounce Demerara syrup

> Add all ingredients to a shaker with ice and shake. Serve in a rocks glass with a red wine ice cube. As the ice melts, the flavor in the drink changes.

One bite of this pie, and you will know it is no ordinary treat. The berry flavor is bursting and the consistency is perfect. I would love to try the recipe at home when my raspberries are in season.

— SUSAN NEARY, JACKSON

1 1/4 cups sugar, plus some for garnish 3/4 cup flour 1/8 teaspoon ground cinnamon 1 prepared pie crust (bottom and top) 20 ounces fresh or (thawed) frozen blueberries 6 ounces fresh or (thawed)

frozen strawberries 4 ounces fresh or (thawed) frozen raspberries

> Combine the sugar, flour and cinnamon and distribute over a prepared bottom crust in a pie mold. Mix berries together, fill bottom crust, sprinkle with a little additional sugar and cover with top crust.

Add the top of the pie crush, crimping the pastry around the circumference to seal. Sprinkle the top of the pie with a teaspoon or so of water and scatter a little more sugar over the water (the sugar will caramelize in the oven, making a nice, varnished sheen on the pastry).

Make several vents in the top of the pastry with a sharp knife to allow steam to escape and bake at 425F in a preheated oven for approximately 45 minutes, or until pastry is browned and filling bubbles at the vents. Allow to cool before serving.