Marinated Mushrooms

Fried Pickles

 

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Fried Pickles

Author Matt Collier, Seeds Library Cafe

Ingredients

  • 4 each Cajun Mountain Girl pickle wedges drained
  • 1/2 cup freshly milled flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 cup soda water
  • 1 pinch salt

Instructions

  • In bowl mix together all dry ingredients then whisk in water till combined and the batter is smooth.  Dry off pickles with towel and then drop into batter and pull out one at a time making sure to let excess batter drip off. 
  • Drop into 325-350 degree oil and fry till golden brown then remove to towel lined plate and taste for salt.  Sprinkle extra salt over the top if needed.

Nachos

 

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Local Nachos

Course Snack
Keyword nachos

Ingredients

  • 1 bag Bolder Chips blue corn chips
  • 3 oz LoCo jack cheese wedge grated
  • 1 cup pinto beans cooked
  • 1/2 cup olives sliced
  • 2 each green chiles (let thaw, comes frozen) roughly chopped
  • 1 each watermelon radish sliced
  • 1 each small red onion sliced

Nacho Beef (option)

  • 1 pound ground beef seasoned and cooked
  • 1 each small yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup water

Instructions

  • Preheat the oven to 400. First cook down yellow onions over medium to high heat until lightly browned and starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Add the beef, sprinkle with salt and black pepper, and cook, stirring, until starting to brown, 2 to 3 minutes. Stir in the chili powder, ground cumin, and smoked paprika cook for 1 minute. Pour in water and continue cooking until the water has reduced by half and the beef is cooked through, 3 to 4 minutes.Turn off the heat and cover with a lid to keep warm.
  • Spread corn chips on baking sheet. Cover evenly with half of the cheese. Layer beef, beans, olives and chiles. Cover with remaining cheese. Bake for 5-6 minutes or until cheese is melted. Top with radishes, red onions and optional cojita cheese.

Corn Dog

 

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Corn Dog

Course Snack
Cuisine American
Keyword corn dog
Servings 8 corn dogs
Author Matt Collier, Seeds Library Cafe

Ingredients

  • 1 cup white or yellow Ute Tribe cornmeal
  • 1 cup freshly milled flour
  • 1/2 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 each egg
  • 1 cup milk or non-dairy alternative
  • 2 quarts safflower oil
  • 2 packs Sky Pilot green chili brats

Instructions

  • -Place oil in very large pot as once you begin frying the oil will rise and has the potential to overflow so using a 1.5 gallon to 3 gallon pot or castiron is preferred.  Bring up slowly to a temperature around 325 to 350 degrees.  
  • In a large mixing bowl mix together the cornmeal, flour, salt, sugar and baking powder.  Once combined mix in the egg and milk making sure till just combined and let sit in fridge for 10 minutes.
  • Place skewers into the sausages and make sure the sausages are dry and have no congieled fat on them as it will make the batter slide off. 
  • Roll the sausages in the batter making sure to coal well and hold the sausages up to let any excess drip off then gently drop them into the hot oil.  Fry for about 2 to 3 minutes then remove to a towel lined plate.  

Marinated Mushrooms

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Marinated Mushrooms

Author BCFM Staff

Ingredients

  • 1 lb mixed mushrooms
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup red onion , minced
  • 1/4 cup garlic , minced
  • 2 tsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp black peppercorn , ground
  • 1 ea bay leaf
  • salt & pepper , to taste

Instructions

  • Roughly chop mixed mushrooms. Boil for 4 minutes in salted water and drain well.
  • Add all other ingredients together, mix and refrigerate for up-to 8 hours before serving. This is not a canning recipe, and should be used within two weeks and kept in the refrigerator.