Monday

Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Appetizers
Soups
Salads & Dressings
Entrees
Sides
Desserts
Breakfast
Other
Techniques/Video Tutorials

Thursday

Summer Pesto

Ingredients
  • 2qt fresh basil leaves, packed (app. 12oz)
  • 3 cloves fresh garlic, (app. 2-3t)
  • 1 cup shredded Parmesan cheese
  • 1/2 cup sliced almonds
  • 1 1/4 -1 1/2 cups extra virgin olive oil
  • kosher salt and cracked black pepper to taste
Preparation
  • Combine all ingredients into a food processor or blender; this may need to be done in batches depending on the size of your food processor or blender
  • Puree until smooth or desired consistency
  • Remove and place in a container for the fridge or freezer
Comments
  • Fresh pesto is a favorite to sneak into all sorts of dishes from pasta salad, salsa, dips, sauces, sandwich spreads...anything!
  • We tend to use almonds the most, but try out different seeds and nuts. Traditionally the pine nut is used, but they all work pretty well.
  • The better the cheese...the better the pesto. Same with the olive oil.
  • Additions such as sun dried tomato, olives, and roasted garlic are fun...make it your own.
  • Pesto will turn brown when left exposed to the air, so it will be normal for the surface to discolor in your container. Pour a little extra oil on top after putting the pesto in; this will help.
  • Pesto will keep well in the fridge for a week or more, but also freezes well so we tend to freeze in small batches so we can pull out what we need when we need it.
  • Enjoy this seasonal treat, but freeze some away so you can reminisce this winter! 

Wednesday

Calfkiller Ice Cream


Ingredients
  • 12oz of your favorite Calfkiller beer
  • 1t vanilla
  • 6 egg yolks
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1/2t kosher salt
Preparation
  • Simmer 5oz of the beer in a saucepan over medium heat until reduced by half, remove from the heat and allow to cool.
  • Combine the yolks, cream, sugar and salt in a stainless steel or non aluminum saucepan. 
  • Bring mixture to a gentle simmer over medium heat, stirring often. The goal is to bring the mixture to a temperature of 180F. Mixture will begin to thicken at this point. 
  • Remove from the heat and strain through a fine sieve.
  • Add the vanilla, reduced beer and the remaining 7oz of beer that was not reduced to the custard and combine.
  • Allow mixture to refrigerate overnight or until thoroughly chilled.
  • Freeze using the instructions on your ice cream maker.
Comments
  • Use good quality ingredients, (eggs, cream, vanilla). They do make a difference.
  • I like Calfkiller's Dead Horse Stout the best when making this recipe - the darker beers seem to have better flavor qualities for ice cream.
  • The 180F is key. If it is not cooked long enough, it will not have as nice of consistency. The same is true if you over cook it.
  • Keep stirring - you do not want it to stick to the bottom and scorch! 
  • We make this for our Calfkiller Beer Tasting Dinners and will serve as an ice cream/beer float or with homemade cookies for an ice cream sandwich. Enjoy!

Simply Snow Peas



Ingredients
  • 8 oz fresh snow peas, washed and trimmed
  • 3 T extra virgin olive oil
  • coarse sea salt and fresh cracked black pepper to taste
Preparation
  • Julienne snow peas into long, thin strips
  • Place peas in a mixing bowl and add oil, salt and pepper to taste
  • Toss to combine and allow to set at room temperature for 30 minutes
  • Add to any dinner for a light, crispy, tasty side
Comments
  • Use very fresh snow peas. If they are limp, soak in ice water for an hour before cutting.
  • Substitute the olive oil with sesame oil or an infused oil that you like.
  • Sea salt is key; I like the crunch!
  • Allowing them to sit for the 30 minutes will allow them to turn bright green, almost like you cooked them perfectly; they make a beautiful plate.
  • Do not add the oil and salt to the peas too early, as they will continue wilting the longer they sit. 30-60 minutes is about right.
  • Try with other raw veggies like asparagus, green beans, and broccoli to make your own creations. 
  • Snow peas are so good raw and so easy to overcook, this is a great way to get that sweet taste without having to worry with cooking (which usually turns into ugly and mushy... boo!) 
  • Enjoy!


Tuesday

Veggie Slaw

Ingredients
  • 1 gallon of cut vegetables (cabbage, peppers, broccoli, cauliflower, radish,etc.)
  • 2 cups mayonnaise
  • 2 T apple cider vinegar
  • 2 T sambal olek chili paste or other chili/hot sauce
  • 1/4 cup granulated sugar
  • 1/2 t lawry's seasoning salt
  • 1/2 t salt
  • 1/2 t granulated garlic
  • 1/4 t black pepper
Preparation
  • Cut vegetables into desired shapes & sizes and place in a bowl large enough to allow for the dressing to be added and for salad to be tossed.
  • In a separate bowl, mix the mayonnaise, sugar, vinegar and seasonings together.
  • Pour dressing onto veggies and toss well to incorporate.
  • Chill in fridge for a few hours and enjoy.
Comments
  • Size can vary on the vegetable cuts, but not bigger than bite size is best or even smaller if your plan is to enjoy this on a barbecue sandwich. 
  • Get creative with your veggie selection, even some fresh basil in the summer is a great addition.
  • Try different vinegar flavors; they are all good options (rice wine, red wine, white wine, etc.).
  • If you are leaving out the chili paste, you will need a little more vinegar or liquid to loosen the dressing and not have it too thick.
  • This being said, I do like a thick dressing on my slaw because it will release the water from the veggies and your slaw will always end up wetter than it seems when you first mix the dressing in. So do not start with a runny dressing or too much dressing!
  • This will make about 2-3 quarts of slaw once it sits for a while, depending on your choice of veggies.
  • This slaw is best a few hours after the dressing is added, but is OK for the next day. The veggies will continue to break down the longer it sits. To get a head start, cut you veggies and make your dressing the day before, but do not mix them together until a few hours from serving time.
  • Enjoy at your next cook-out, or cook-in! 

Sunday

Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Appetizers
Soups
Salads & Dressings
Entrees
Sides
Desserts
Breakfast
Other
Techniques/Video Tutorials

Friday

Corn Casserole


Ingredients

  • 1 small can creamed corn
  • 1 small can kernel corn, drained
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 box of Jiffy corn muffin mix
  • cracked black pepper and smoked paprika to taste
Preparation

  • Preheat oven to 400F
  • In a mixing bowl, combine the eggs, both corns, sour cream, and melted butter
  • Add box of Jiffy and mix well
  • Butter or grease an 8 X 8 baking dish
  • Pour batter into dish then sprinkle the cracked black pepper and smoked paprika on top
  • Bake in the 400F oven for 45-60 minutes
  • Remove once it is golden brown and toothpick inserted into the middle comes out clean
  • Ta-daaa!

Comments

  • This is a great dish for those holiday parties, cookouts that you just do not want corn on the cob, or your average Tuesday night dinner that lacks something to be desired!
  • I have made this using regular cornbread mix adding sugar and it works, but the Jiffy mix has a finer texture than most of those and just ends up better.
  • This recipe is quick and easy and will feed 8-10 as a side portion, but 4 can clean this up pretty easy too.
  • Enjoy!