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Readers’ favorite recipes from Jackson Hole restaurants

EDITOR’S REQUEST: I am a sucker for cheese and find it hard to resist a good queso dip. The one Hatch Taquería & Tequilas serves is a new favorite, and we are so happy they offered to share the recipe with Dishing.

PHOTOS BY ALLISON ARTHUR

Hatch’s Queso Fundido

1 medium onion, chopped 1 medium poblano pepper, diced 2 medium red bell peppers, diced 3 bay leaves 1 tablespoon kosher salt 1 tablespoon ground black pepper 2 tablespoons parsley, chopped 2 tablespoons garlic powder 2 tablespoons chile powder 1 cup pale ale 4 cups heavy cream 2 cups Oaxaca cheese, shredded 1/4 cup pico de gallo, for garnish Tortilla chips, for serving

> In a large skillet, cook onions and peppers over medium-high heat until the veggies are soft and golden brown (about 7 to 8 minutes). Add bay leaves, salt, black pepper, parsley, garlic and chile powder. Let cook for another 2 to 3 minutes to infuse the flavors.

Lower the heat to medium and add the beer and heavy cream. Cook until the mixture is boiling. While boiling, add the Oaxaca cheese and stir slowly until it melts (about 2 to 3 minutes). Remove from heat and set aside.

Heat the oven to 350 F. Portion the cheese mixture into a cast-iron skillet. Broil for about 3 to 4 minutes or until the cheese is melted and bubbling.

Drizzle with pico de gallo. Serve warm with tortilla chips.

I dream about the mushrooms and mozzarella from Bin22. Buttery, earthy perfection. I can’t wait to make this at home — especially around the holidays!

— LINDSAY JONES, JACKSON

Bin22’s Wild Mushroom Mozzarella

For the roasted oyster mushrooms:

5 pounds oyster mushrooms, sliced 4 tablespoons fresh rosemary, chopped 3 tablespoons garlic, chopped 1 cup white wine 1/4 cup canola oil

> Add all ingredients to a sauté pan over mediumhigh heat and cook until mushrooms have softened (5 to 10 minutes).

For the balsamic butter:

2 pounds butter, softened 2 cups balsamic vinegar 1/4 cup sugar

> Add ingredients to a saucepan and cook over medium heat until the sugar has dissolved.

For the mushroom mixture:

1 tablespoon balsamic butter, melted 5 ounces roasted oyster mushrooms 1 splash white wine Pinch salt and pepper Pinch fresh parsley > Mix all ingredients in a bowl.

To serve:

On a plate, layer slices of fresh mozzarella, mushroom mixture, Parmesan cheese, microgreens and balsamic glaze for topping.

Healthy Being tops the bars with 3/4 cup of their homemade Rawnola.

The No. 1 recipe I’ve been dying to know is the beet berry breakfast bar from the Juicery! It is the perfect blend of fruit, sweetness and whole grains, and the texture is so creamy and delicious. I always try to save some for later, but they are just too good. Perfect for an on-the-go treat, breakfast, lunch or an afternoon pick-me-up.

— GILLIAN BERRIAN, WILSON, WY

Healthy Being Cafe & Juicery’s Beet Berry Breakfast Bar

For the crust:

5 cups oats 1 cup almonds 20 dates 1/2 cup maple syrup 1/2 cup coconut oil Warm water as needed

> Add oats and almonds to a food processor and blend until powdery. Add remaining ingredients and blend until everything starts to stick together. The crust should be sticky and moist.

Press the crust into 9-by-13-by-2-inch pan lined with parchment paper. Press down firmly with hands and fingers; smooth out the crust with the bottom of a smooth glass; make sure it’s pushed down firmly and smoothly. Freeze.

For the filling:

4 cups mixed berries 1 cup beets, peeled and chopped 1/2 cup maple syrup 1/2 cup melted coconut oil 1/2 can coconut milk (use the thick, fatty part and not the liquid) 1/2 cup chia seeds

> Blend all ingredients in a Vitamix until smooth and thick.

Pour the filling on top of the crust and spread into a smooth layer, covering the crust completely and evenly. Freeze and cut into 12 bars. If you chill the coconut milk it will be easy to separate the fatty part from the liquid.

For the berry sauce:

2 cups blackberries 3 1/2 cups sugar 3 tablespoons cinnamon Zest and juice from one orange 4 tablespoons vanilla extract

> Combine all ingredients in a saucepot and simmer on low for 30 minutes or until liquid becomes slightly syrupy. Cool and blend the mixture in a Vitamix, then strain through a fine mesh chinois to remove all seeds.

I had the most delicious doughnut holes at Gather. Would they be willing to share their recipe, I would love to try and re-create them at home.

— ANGIE MENDEZ, CHICAGO, IL

Gather’s Doughnut Holes

Gather fries doughnut holes to order and serves them with three dipping sauces. Buy or make your favorite doughnuts and re-create the dish with these sauce recipes!

For the vanilla sauce:

1 quart sugar 1 teaspoon vanilla extract 3 cups egg yolks 2 quarts heavy cream

> Combine all the ingredients into a large mixing bowl. Place over a double boiler. Whisk the mixture often until you reach the desired consistency. The sauce should coat the back of a spoon and hold nappe.

For the chocolate sauce:

2 quarts heavy cream 1/4 cup coffee beans 14 cardamom pods, opened 3 cups chocolate chips

> Pour heavy cream into a small pot on the stove and turn to a medium heat. Bring the cream to a simmer. Reduce heat to low and add the coffee beans and cardamom. Steep for 10 minutes at a low heat, stirring occasionally to prevent scalding and scorching. Add the chocolate and mix until fully melted and incorporated. Strain and chill until ready to use.

Every time I get to visit Jackson, Snake River Grill is always a must! On my last visit, they had a new kale-mushroom dish as a starter, and I am dying to bring it back home to the East Coast.

— CAROLE FRECHETTE WESTON, MASS.

The Grill uses locally sourced mushrooms from Morning Dew Mushrooms and Micros, kale from Canewater Farm and Lark’s Meadow Farms Rendezvous cheese.

Snake River Grill’s Kale and Mushroom Dip

2 large onions, thinly sliced 3 large shallots, thinly sliced 6 cloves garlic, thinly sliced 2 ounces olive oil 1 ounce fresh thyme 1/2 pound butter 1 pound mixed oyster mushrooms, roughly chopped 1 pint breadcrumbs 1 pound lacinato kale, stemmed, cleaned and roughly chopped 1 pint heavy cream 1 packed pint shredded, meltable cheese Lemon juice as needed Salt as needed Bread, for serving

> In a saucepot, cover the onions halfway with water and bring to a boil. Let the onions simmer until the water evaporates, then turn down the heat to low and cook until caramelized. Heat oven to 375 F. In a separate pot over medium-high heat, add the shallots, garlic, olive oil, half of the butter, thyme and mushrooms. Once the mushrooms start to brown, season with salt. Turn down the heat to medium-low and slowly roast the mushrooms until very tender.

While the mushrooms are roasting, place the breadcrumbs in a mixing bowl with the rest of the butter and mix until the butter is evenly dispersed. Reserve. Once the mushrooms are done, remove the thyme sprigs and add the kale to the pot. Cook the kale until just tender. Turn the heat to high and add the cream. Reduce until it coats the back of a spoon. Be sure to stir the pot occasionally to ensure the ingredients don’t stick to the bottom and burn. Once the cream is reduced, add the cheese and mix. The result should be a rich, cheesy sauce. Season to taste with salt and lemon juice, using the lemon juice sparingly.

Add the caramelized onions to the dip and place in a baking dish. Cover the dip liberally with the breadcrumb mixture and place in the oven. Bake until the breadcrumbs are golden brown. Gently toast slices of your favorite bread and serve alongside the finished dip.

EDITOR’S REQUEST: I don’t eat red meat, so I’m always happy to try vegetarian options, and a well-made veggie burger is a treat. The Silver Dollar Bar & Grill’s version is amazing, and I asked if they would share the recipe.

The Silver Dollar Bar & Grill’s Veggie Burger

1 1/2 cups brown rice 1 cup yellow zucchini, grated 1 cup green zucchini, grated 1 cup carrot, grated 4 tablespoons olive oil 1 1/2 cups red onion, chopped 3/4 cup mushrooms, sliced 1 1/4 cups cooked corn 3/4 cup dried cranberries, soaked in boiling water for 1 hour, drained and cooled 1 1/2 cups canned black beans, drained and rinsed 1 1/2 cups frozen spinach, thawed, drained and rinsed 3 cups breadcrumbs 5/8 teaspoon chile powder 3/4 teaspoon fennel seeds 1/4 teaspoon onion powder 3/8 teaspoon garlic powder 1 tablespoon paprika 3/4 teaspoon pepper 2 tablespoons salt

> Cook brown rice according to cooking directions. After it is cooked, let cool on a sheet pan.

Place zucchinis and carrots in a bowl and add olive oil. Toss to coat. Line a baking pan with parchment paper and lay the vegetables out on the pan. Bake at 400 F for about 40 minutes, checking regularly to make sure they are cooked through and not burned. Let cool.

Sauté onions in olive oil over medium heat until soft and golden brown. Add mushrooms and cook until all moisture has evaporated. Let cool.

Once all ingredients have cooled, combine rice, zucchinis, carrots, onions, mushrooms, corn, cranberries, black beans and spinach in a large bowl.

In a separate bowl, combine breadcrumbs, all spices, salt and pepper.

Add the breadcrumbs to the vegetable mixture and combine well.

Shape the mixture into patties.

Place a small amount of olive oil in a skillet or frying pan over medium-high heat. Cook patties for 4 minutes on one side. Flip and cook for 2 minutes.

Place on burger bun and serve with desired condiments.

IN-HOME PRIVATE CHEF SERVICES AND EVENT CATERING

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