Category Archives: Recipes

Wyoming Hot Pot

Thursday, July 11th, 2019

Last summer while at the local Peoples Market, I visited a booth that sold bitters made locally, Bear Root Bitters. I’m now a huge fan and I have several of their varieties but the Habanero Ginger is my favorite and I wanted to find a cocktail to fit it into.

I looked up what cocktails used bitters and the Champagne Cocktail caught my eye. I switched the cognac to my favorite whiskey, Wyoming Whiskey. I didn’t like the texture from the sugar cube so I went with simple syrup.

After much experimentation with booze balances, garnishes, rimmers, etc I had a brainstorm over a hot cherry and came up with the Habanero Cherry concoction. Perhaps it was the cocktails speaking to me, but it came out perfect for this cocktail. I hope you enjoy.

Wyoming Hot Pot

This drink is a play on a Champagne Cocktail, but Wyoming style.
Prep Time7 d
Mixing the Cocktail5 mins
Total Time7 d 5 mins
Course: Cocktail, Drinks
Cuisine: American
Keyword: Bear Root Bitters, Habanero Cherry, Sparkling Wine, Wyoming Whiskey
Servings: 2 Cocktails
Calories: 180kcal
Author: TetonTrekker

Equipment

  • 2 Iced Martini Glasses
  • Cocktail Shaker
  • Measuring Shot Glass

Ingredients

Habanero Cherries

  • 1 Jar Maraschino Cherries
  • 1 Habanero Chili Fresh
  • Sweet Vermouth

Spirits

  • 8 oz Prosecco or Sparkling Wine Not too dry
  • 1 oz Wyoming Whiskey https://www.wyomingwhiskey.com/

Pantry

  • ½ oz Simple Syrup Adjust for sweetness
  • 2 Squirts Bear Root Habanero Ginger Bitters https://www.bearrootbitters.com/

Other

  • Ice

Instructions

Habanero Cherries

  • Pour out ½ the liquid from the cherries.
  • Remove the seeds and stem from the Habanero and cut into 2 or 3 pieces.
  • Add the pepper pieces to the jar,
  • Fill to top of Cherries with the sweet vermouth.
  • Let sit in refridgerator for about a week.

Mixing The Cocktail

  • Half fill the shaker with ice.
  • Add 1 oz Wyoming Whiskey and ½ oz simple syrup to the shaker and shake.
  • Add a squirt of Bear Root Habanero Ginger Bitters to each chilled or frozen martini glass. (About half the provided dropper)
  • Divide the whiskey mix between 2 glasses.
  • Add 4 oz of the Prosecco to each glass.
  • Drop a Habanero Cherry in each glass.
  • Enjoy!

Notes

Prosecco contains fewer calories per serving than most other types of alcohol. A 5-ounce serving of Champagne can have between 124 to 175 calories, while Cabernet Sauvignon has 175 calories in every 6 ounces.

Facebook Comments


Pot Luck Elk Roast

Sunday, March 24th, 2019
Jump to Recipe

Please rate my recipe at bottom of this page.

I’ve been making this roast for many years for band pot lucks and have been asked for the recipe several times. The recipe has changed a bit over the years and I try new things. I have had some fails, this recipe below is the best outcome over the years. When I made the roast I wrote down my measurements even though I usually don’t “measure”.

Tip: Put a grocery bag in a mixing bowl to collect scraps and ends, then tie off and throw away.

Learn from my fails:

  • Fail #1:One time I was making the roast for dinner at home, the housekeeper saw it was bubbling and thought she was doing me a favor by turning it down. The roast was not raw but it did not have that “fall apart” quality and did not taste as good. After that, if I have other people in the house, I put a note on my crock pot to leave on high or just tell guests not to turn it down.
  • Fail #2: I have also burnt this roast before by not adding enough water because I asked someone to add water if needed and it didn’t happen. Having a little too much water tastes way better than dry and burned and makes for a happier dinner table.
  • Fail #3: At a work pot luck a coworker unplugged the crock pot to make some toast then did not re-plug it in. Since then when making anything in a slow cooker for an office pot luck I start it on high the night before then keep it on low while at the office…. and check on it often.

Whenever I bring this to a pot luck, not only does the roast get picked clean the veggies left at the bottom (if any) usually go home with someone instead of in the garbage.

Pot Luck Elk Roast

This recipe is a favorite at potlucks. Any wild game can be substituted.
Prep Time45 mins
Cook Time10 hrs
Total Time10 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: Crock Pot, Elk, pot luck, slow cooker, Wild Game
Author: TetonTrekker
Cost: <$10

Equipment

  • Slow Cooker

Ingredients

Wild Game

  • 1 Large Elk Roast Cleaned and trimmed

Produce

  • 3 Lg cloves Garlic Minced
  • 1 Medium Leek (White Part) Minced
  • 1 Medum Yellow Onion Chopped into Small Cubes
  • 3 – 4 Medium Carrots Chopped into Small Cubes
  • 3 – 4 Stocks Celery Chopped into Small Cubes
  • 1 Roasted Plabano Pepper Chopped into Small Cubes

From the Pantry

  • 1 14.5 oz Can Diced Tomatoes Any variety
  • 1 TBSP Olive Oil
  • 1 TBSP Apple Cidar Vinegar Important
  • 1/3 Cup Red Wine or Wyoming Whiskey

Herbs and Spices

  • Fresh Ground Pepper
  • Fresh Ground Sea Salt
  • 1 TBSP Rosemary Dried
  • 1 Scant TBSP Thyme Dried
  • 1 Scant TBSP Majorum Dried
  • 2 or 3 Bay Leaves
  • 1 TSP Sea Salt
  • 1/2 TSP White Pepper

Optional Add Ins

  • 2 Medium Idaho Potatos Chopped into Small Cubes (Any variety potato works)

Other

  • 1 to 4 cups Water

Instructions

  • Season the roast on all sides with the fresh ground pepper, sea salt, and rosemary. Set aside
  • Prep all the vegetables, keeping the garlic and half the onions separate. Save the canned tomatoes to add in with the liquids.
  • TIP: During camping season I mix up a batch of this veggies mix and freeze in a zip lock for use in dutch oven recipes. You can double up while making this recipe to save time later.
  • Saute the onions and garlic in the olive oil until a little soft. I do this directly in the bottom of the crock pot. If your crock pot does not have this feature just skip it and add the garlic to the veggie mixture, and the olive oil in with the liquids.
  • Place roast on top of the onion/garlic mixture. Sometimes I brown the roast but it does not seem to make a difference in the flavor or texture.
  • Add the liquids, tomatoes, and herbs. Use enough water to half way cover the roast.
  • Add the veggies and push around the roast. Add enough water so the liquids are even with the veggies.
  • Cook the crap out of it! Set your crock to high and cook all day, 8 to 12 hours. If your crock pot is smaller you may want to check on the roast during your lunch hour and add liquids as needed.
  • Give the veggies a little stir and turn crock to warm about a half hour before I need to put it in the car for travel to the party. Keep crock on warm at the pot luck.

Notes

The apple cider vinegar does something to the texture of the meat so it does not turn weird after cooking it so long. You will not taste it in the finished roast.
These photos do not show the tomatoes because I thought I had a can and did not. The roast still tasted great but I think it is better with tomatoes.
If this is for a work pot luck you can start the roast before you go to bed.

Facebook Comments


Roasted Poblano Pepper

Wednesday, February 20th, 2019

Please rate my recipe at bottom of this page.

Roasted Poblano Pepper

I use roasted peppers in many of my recipes. These are simple instructions to roast your pepper on a gas stove top. If you have an electric stove get your grill super hot.
15 mins
Course: Add In, Condiment
Cuisine: American, Mexican
Keyword: Add In, Ingredients, Instructions, Peppers, Roasted
Author: TetonTrekker
Cost: <$1

Ingredients

  • Poblano Pepper

You will need

  • Brown paper lunch bag OR
  • Glass or ceramic bowl with glass or ceramic cover. (No plastic)
  • High Temp Chef Tongs
  • Chef Knife

Instructions

  • Rinse pepper and pat dry with a paper towel.
  • Put the pepper directly on the burner. When the pepper starts making a popping sound and blisters, reposition. Do this until all sides and tip are black and/or blistered. Don't cook it too long, just enough to blister the skin.
  • When all sides are black and/or blistered transfer into paper bag and close the top. Don't leave unattended. If you use a glass or ceramic bowl do not use one that absorbs liquid. The steam the pepper releases loosens the skin.
  • Let pepper sit for 5 to 10 minutes.
  • This is the really messy part...  Transfer the  peppers to a cutting board. Hold the pepper with the tongs, and scrape the skin off with a large chef knife, being careful not to cut the pepper. It's OK to leave a little black on the pepper, it adds flavor.
  • Cut pepper as needed for recipe.

Notes

This also works for other peppers.

Facebook Comments