Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living, and the riches of nature, and itas enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call agreat, honest, and authentically hearty chow you can prepare at home, a the Montana way. Open Range serves up generous portions of meataincluding venison, quail, duck, elk, fish, pork, and beefain near-excess, and all manner of favorite local steakhouse sides. The Mint Bar and CafAc in Belgrade, Montana inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montanaas culinary influences are Cajun, Creole, French, and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steenas Syrup, Poacheras Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking, and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews, salsas, greens, and desserts: youall leave the table satisfied.irrepressibly direct governess ofthe bar, nor to Jordon Boutry and his recent succesor Michael Phillips and the rest ofhis gifted kitchen crew ... Whether ita#39;s buffalo tenderloin or rib-eye, a flat iron or tenderloin, or a marinated, cast-iron roasted half chicken, the experience is routinely sublime ... We share recipes by phone, and when our coordinates cross, we like to stand together at the stove or over the grill.
|Author||:||Jay Bentley, Patrick Dillon|
|Publisher||:||Running Press - 2012-10-23|