Built as a family home and then living history museum in 1961, the adobe Fort was built to emulate the frontier trading posts of the 19th century. Taking its cues from the architecture and the foods of the Southwest, the building and the menu hearken back to an earlier time while providing diners with a modern and elegant dining experience.
This cookbook is a celebration of the Fort and many favorite recipes developed throughout its 56-year history including its most recent menus. The Fort was an early proponent of locavore food and has featured regional game recipes throughout its history, bringing additional appeal to this celebratory cookbook and memento.
Selected recipes:
Pres. Thomas Jefferson's Macaroni & Cheese with green chile
Mexican Chocolate Ice Cream Mud Pie
Chocolate Negrita
Herb Butter Bison Tenderloin with Onions & Mushrooms
Marinated Rack of Lamb with eastern spices over couscous with harissa condiment
Wild Caught Alaskan Sockeye with white wine lemon dill sauce
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Maße
Höhe: 249 mm
Breite: 216 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-1-4930-5635-4 (9781493056354)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Holly Arnold Kinney is a Colorado entrepreneur and both the author and publisher of Shinin' Times at the Fort Cookbook (Fur Trade Press 2010); Sam Arnold's Frying Pans West PBS series and companion cookbook (Fur Trade Press 2011), and a young reader's book: Sissy Bear at The Fort, (Fur Trade press 2016). Ms. Kinney lived at The Fort restaurant with her family starting in 1963 and worked in the restaurant as well as in the national advertising agency her parents owned. In 1981, Ms. Kinney founded Arnold Media Services, an international advertising and Public relations firm specializing in the gourmet food industry. In 1999, Ms. Kinney downsized her public relations company and joined her father in partnership in The Fort business. In 2006, Ms. Kinney's father passed away and she purchased the remaining business, and property. She currently is actively running the Fort restaurant with her 90 employees she refers to as her "Fort family". She also is founder and Executive Director of her non-profit foundation, Tesoro Cultural Center
Recipe List
Beginners
Fort Guacamole
Hot Sausage Bean Dip
Mountain Man Boudies
Buffalo Empanadas
Fort-Style Pickled Jalapeños
Buffalo Eggs
Duck Quesadillas
Six Shooters of Acapulco Shrimp
Crispy Citrus Lamb Riblets
Roasted Buffalo Marrow Bones
Rattlesnake Cakes
Buffalo Tongue with Caper Sauce
Rocky Mountain Oysters with Panko
Spirits and Libations
Bent’s Fort Hailstorm Julep
Shrub
Real Georgia Mint Julep
Jim Bridger
Bear’s Blood
The Last Roundup
1732 Philadelphia Fish House Punch
Original Santa Fe 1848 Gin Cocktail
Hot Buttered Rum
Yard of Flannel
Trader’s Whisky
Prickly Pear Margarita
Old-Fashioned Santa Fe Margarita
Pilot’s Cocktail
Fort Coffee
Bear Hunter’s Tea
St. Vrain’s Mule
Salty Dog with Saddle Leather
1809 Stone Fence
Strawberry Sangaree
Colanche Cooler
Virgin Strawberry Sangaree
Rudesheimer Coffee (Rudesheimer Kaffee)
Pomegranate Martini
White Ginger Sangria
Chiles and Sauces
Holly’s Ristra Chile Sauce
Sweet Red Chile Sauce
Sweet Red Pepper Chili Sauce
Chopped Green Chile Sauce
Red Chile Purée
Red Chile Sauce
Adobada Marinade for Pork, Chicken, or Beef
Red Chile Honey
Red Chile Honey Glaze
Samoren Sauce
Chipotle Sauce or Marinade
Oysters and Green Chile Sauce
Soups
Bowl of the Wife of Kit Carson
Curried Butternut Squash Soup
Holly’s Posole
Heirloom Bean Soup
Buffalo Vegetable Soup
Simple Shiitake Mushroom Soup
Chile con Carne, New Mexican-style
Holly’s Root Vegetable Soup
Navajo Zucchini-Jalapeño Soup
Holly’s Tarragon Gazpacho
Salads and Dressings
Cherry Tomato, White and Anasazi Bean Salad
Quinoa Salad with Fresh Garden Mint
Quail Salad with Damiana Vinaigrette
Smoked Duck Breast Salad with Bayou Avocado Dressing
Fort Green Salad with pickled ginger, jicama and pepitas
Heirloom Three Sacred Sisters Salad
Chipotle Honey Vinaigrette
Damiana Vinaigrette
Bayou Avocado Dressing
Chunky Maytag Blue Dressing
Jalapeño Buttermilk Ranch Dressing
Vegetable Side Dishes
The Fort’s Famous Black Beans
Heirloom BBQ Beans
Bay’s Georgia Green Chile Grits
Chayote Squash
Carrots of Beets with Red Chile Honey
Shoepeg Corn with Sweet Peppers
Cha Cha Murphy’s
San Luis Fingerling Potatoes
Fort-Style Red Potatoes with Corn and Anasazi Beans
Irish Trappers Champ
Arroz con Huevos Duros
Rice Pilaf
Wild Mushroom Risotto
Breads from the Oven
Indian Horno Bread
Herb Bread
Ranch-Style Pan Bread
Bannock Bread with Dried Western Fruits
Jalapeño Corn Bread
Lakota Indian Fry Bread
Pumpkin-Walnut Muffins
Quinoa Muffins
Bay’s Southern Spoon Bread
Meats of the Great Plains
World’s Best Beef or Buffalo Prime Rib Roast
William Bent’s Buffalo Herb Butter Tenderloin Filet Mignon
Gonzales Steak
Uncle Dick’s “Incorrect” Buffalo or Beef Steak
Smokehouse Buffalo BBQ Ribs
Elk Chops St. Vrain
Washtunkala Cast-Iron Kettle
Buffalo Blue Corn Tamale Pie
Toothless Charlie’s Ground Buffalo or Beef Steak
Mountains Meets the Sea- Marinated Grilled Shrimp with Buffalo Sirloin
Poultry, Pork, and Lamb
William Bent’s Teriyaki Quail
Quail en Quinoa
Charbroiled Quail with Red Chile Honey
Applewood Smoked Duck Breast
Balsamic Fig Duck
Cha Cha Chicken
Baked Stuffed Pumpkin
Baked Chicken Adobe
Country Captain Chicken
Thanksgiving Turkey with Pinon Nut Stuffing
Santa Fe Pork Adobada
Dixon and Ancho Chile Rub Pork Tenderloin
Antonio Archuleta’s Red Chile-Blue Corn Enchiladas
Crispy Southwestern Pork Shank with Chipotle Barbecue Sauce
General Armijillo’s Grilled Lamb Chops
Herbed Lamb Chops
Marinated Rack of Lamb with Couscous
Fish and Seafood
Taos Indian-Style Trout
Owl Woman’s Smoked Trout
Astrid’s Broiled Salmon with Scandinavian Dill Sauce
Fort Edmonton Canadian White Fish with Herbed Prairie Butter
Great Lakes Walleye with Lemon Cream Sauce
Crispy Cod with Homemade Tartar Sauce
Gulf Shrimp en Globo
Chipotle-Skewered Shrimp
On-the-Beach Steamed Giant Gulf Shrimp
Lobster and Shrimp Enchilada Suiza
Vegetarian Main Courses
Thomas Jefferson’s Green Chile Mac & Cheese Savory “Pudding”
Three Sacred Sisters Tamale Pie
Roasted Bell Peppers with Wild Mushroom Risotto
Quick Vegetarian Posole
Vegetarian Nacatamales
Holly’s Sweet Cupboard and Icehouse
Mexican Chocolate Ice Cream Mud Pie
Cider-Cooked Trappers’ Fruit
Vera’s Caramel-Canola Seed Brownies
Biscochitos
Gunny’s Brandied Pumpkin Pie
Chile-Chocolate Bourbon Cake
Bobbie’s Cheesecake
Bananas Flambé with Hudson’s Bay Co. Rum
Thomas Jefferson’s Peach Flambé with Scotch Whisky
Colorado Cherries Jamboree
Holly’s Adobe Brick Sundae
Homemade Butterscotch Sundae
Triple Cherry Cast-Iron Cobbler a la Mode
Sarah’s Rosemary-Infused Panacotta
Capirotada “Spotted Dog” Bread Pudding
Fort’s Famous Black and White Bread Pudding
Montana’s Wild Huckleberry Crème Brûlée
Charlie Carrillo’s Natillas
Bird’s Nest Pudding
Beatriz’s Flan
Queso Napolitano
President Andrew Jackson’ s Trifle
Green Chile Ice Cream