Open Range

Open Range

4.11 - 1251 ratings - Source

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 ita€™s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call a€œgreat, honest, and authentically hearty chow you can prepare at home, a€ the Montana way. Open Range serves up generous portions of meata€”including venison, quail, duck, elk, fish, pork, and beefa€”in 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, Montanaa€™s culinary influences are Cajun, Creole, French, and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steena€™s Syrup, Poachera€™s 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: youa€™ll leave the table satisfied.GREAT. HOST. TO. JUST. ABOUT. any accompaniment. Here is a little southwestern twist for grocery stores. We like to do our pork chops about 13a„4- inches thick. ... Chipotles arejalapeApo peppers that have been smoked; they are available packed in cans with adobo sauce in most large ... PORK. CHOPS. MARINADE 1/2 cup olive oil 2 tablespoons granulated garlic 1tablespoon kosher salt 1 tablespoonanbsp;...

Title:Open Range
Author:Jay Bentley, Patrick Dillon
Publisher:Running Press - 2012-10-23


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