Red Rocks Recipes

Colorado Sausage 12

Local Pork Thai Birds Eye . Charred Escarole . Spicy Brown Butter

Homemade Bread 8

Fresh Made Foccacia Rosemary Olive Oil . Local Chile Pepper Water

Local Charcuterie 18

Snacks

Housemade Cured Meats . Local Cheeses Nuts Grilled Homemade Sourdough

Lamb Yakitori 11

Colorado Lamb Shoulder Yuzu Ponzu Yuzu Salsa Verde

Mountain Trout 9

Smoked Trout . Trout Roe Ranch Chicarone

Crispy Pomme Frites 8

Shaved Truffle . Pecorino . Green Chile Chimchurri

Avocado Guacamole 10 Pickled Salsa Fresca . Mexican Chil Crisp Homemade Tortilla Chips

Raw

Bison Tartare 13

Colorado Bison Loin . Quail Egg Shallots . Capers Green Chile Potato Chips

Venison Carpaccio 14

Espresso Rubbed Vension Pickled local Peaches Radish Ageed Balsamic

Striped Bass Aquachile 12

Local Bass Chile Verde . Jalapenos Cilantro . Mini Tostadas

Vegetables

Summer Green Peas 10

Risotto . Pork Belly . Pecorino . Pea Shoots

Foraged Morels 13

Romana Style Pizza Local Fontina Country Ham . Grilled Ramps Sherry Vin

Local Asparagus 12

Lemon Asparagus Ricotta Gnudi Lemon Confit Pickle Oyster Mushroom

Mole Verde 12

Summer Broccoli Artichoke Cauliflower Romenesco

Golden and Red Beets 10

Compressed Beets Golden Beet Ketchup Shaved Apple Local Flowers

rib Bison Blend . Homemade

GRILLED CHORIZO COIL

CHARRED ESCOROLE AND SPICY BROWN BUTTER VINAIGRETTE

Colorado Sausage

Sausage Ingredients

4 Pounds Boneless Pork shoulder

5 Garlic cuBes

2 1/2 Thai Bird chiles

2 TaBlesPoons Fresh oreGano

1 TaBlesPoon Fennel seed, ToasTed

1 1/2 TeasPoon Fennel Pollen

1 TaBlesPoon aleePo PePPer

3 TaBlesPoons kosher salT

7 FeeT Pork casinG

olive oil, For Grill

Recipe

dry Brine Pork shoulder

n a large bowl, comb ne cubed pork, garl c, ch les oregano, fennel seeds, fennel pollen aleepo pepper and salt thoroughly rub season ngs nto the pork unt l the pork feels sl ghtly frayed (dont forget to wash hands after handlIng chIles.)

cover the bowl t ghtly w th plast c wrap and refr gerate for 24 hours refr dgerate med um-grInd plate and all other requ re attachments as well as the m xIng bowl and paddle for a stand m xer for at least 2 hours

soak The casinG

an hour or two before stuff ng r nse the sausage cas ng under cold runn ng water untIl no salt remaIns. place the r nsed cas ng n a bowl cover w th cold water and refr dgerate untIl ready to use

Grind and WhiP The Pork

secured the ch lled medIum grInd plate onto the gr nder place Ice water n a large bowl and set another large bowl ns de t. place stacked bowls under the gr nder to catch the farce.

remove the pork from the refr dgerator. pass the meat and all seasonIngs through the gr nders feed tube collectIng the farce n the ch lled bowls below next take half the ground farce and pass t through the feed tube agaIn regr nd ng t. fold all the meat together w th a spatulato thoroughly comb ne the two gr nds.

trasnfer the farce to the ch lled bowl of your stnad m xer secure the bowl and the ch lled paddle nto place whIp the farce at med um speed whIle slowly dr zzl ng n 1/2 cup very cold water beat the farce for 4 m nutes or unt l the pork feels tacky and starts to cl ng to the bowl’s walls. remove the bowl from the mIxer and cover the farce w th plast c wrap refrIdgerate the meat whIle you set the sausage stuffer.

sTuFF The sausaGes

set up the meat gr nder for sausage stuff ng. wet the nozzle. from wh ch the farce w ll extrude and t ghtly cl nch the cas ng around the nozzles tIp, pull ng the cas ng toward the machIne and bunch ng t along the nozzle, leav ng 3 nch cas ng overhand off the t p

f ll the feeder w th farce and turn the mach ne on low. w th one hand (or w th a partner), use a plunger to slowly push the farce through the feeder and w th your other hand keep gently hold on the nozzle. mon tor the stuff ng process so the farce slowly and evenly f lls the cas ng unt l t feels taut and few f any a r pockets appear

Prick and Tie

The sausaGes

pr ck the sausage l nks at 1/2 In ntervals w th the sausage pr cker or a th n needle. pay ng spec al attent on to any area where there are a r pockets have formed. f the cas ng are not evenly f lled gently push down on them to evenly d str bute the farce and release aIr pockets t e loose ends to end up n t ght double knots at the l nks endpo nts

skeWer and dry coils

l ne a bak ng sheet w th parchment paper on clean work surface sp n both of the long sausage l nks nto approx matly 9 n w de co ls. run two 12 n metal or soaked wooden skewers through each of the co ls form ng a plus s gn. place the co ls on the bak ng sheet and refr dgerate uncovered for at 6 hours or unt l the cas ngs feel dry and taut and the farce w th n the cas ng feels relaxed the sausages can be co led and skewered up to two days n advance.

Grill and serve The sausaGes remove the sausages from the refr gerator 30 mInutes before gr llIng meanwh le, set up the gr ll place sausage on gr ll gr ll for 6 m ntues on each s de on med um heat or unt l the ns de Is 165f. make sure all s des look puffy and golden brown serve w th sp cy brown butter hazelnut v n agrette and charred escarole

ref ll the feeder as needed and cont nue stuff ng untIl half of the farce s encased turn off the mach ne and lossen 2 nches of empty cas ng from the nozzle. cut the empty cas ng and lay sausage flat on a worksurface repeat w th rema nIng farce

Shiprock Grill

CHARRED SEASONAL GREENS

AND SPICY BROWN BUTTER

4 TaBlesPoons BuTTer 1/2 cuP hazelnuTs

3/4 TeasPoon Finely GraTed lime zesT

2 Garlic clove, Finely GraTed 1/2 TeasPoon hoT PaPrika

2 red Thai Bird chiles, seeded, GraTed

1 TaBlesPoon Palm suGar

1/4 cuP Fresh cilnaTro leaves

2 TaBlesPoon lime Juice

1 TaBlesPoon red BoaT Fish sauce

2 TaBlesPoons hazelnuT oil Fine sea salT

4 heads BaBy escarole(halved)

4 TaBlesPoons olive oil Ingredients make The vinaiGreTTe

heat the butter n a large heavy saute pan over med um-h gh heat. once t foams, add the hazelnuts and fry them, shak ng the pan, for 4 m nutes, or unt l they turn l ght golden remove the pan from the heat and transfer the nuts to the work surface leave the browned butter n the pan

lIghtly crush the toasted hazelnuts and transfer to a medIum bowl add the lIme zest garl c, hot papr ka, ch les sugar and c lantro st r n the l me ju ce

1 tablespoon of f sh sauce the hazelnut o l, and reserve brown butter season the dress ng w th salt or more f sh sauce and extra l me ju ce or sugar as needed. th s v nIagrette can be made up to few hours n advance and held at room temperature gently rewarm t to melt the butter and rewh sk just before serv ng If neccesary.

Grill The escarole set up the gr ll as nstructed n the preced ng sausage coIl rec pe brush the cut s des of the escarole heads w th olIve oIl and season w th salt lay the escarole, cut sIdes down, on the o led grate over h gh heat. cook for 2 m nutes, rotat ng heads 45 degrees about half way through. once they are well charred on the r cut s des fl p the heads and gr ll the curved sIdes for 30 seconds or unt l warmed through

transfer the gr lled escarole, cut s de up to a warm serv ng platter. dr zzle some of the hazelnut v na grette on top and serve w th the rema n ng v na grette alongsIde for dr zzl ng

2 days before: Dry Brine Pork

Shoulder 1 day before: Prepare for Sausage stuffing, grind and stuff sausages, coil, skewer and dry links.

90 Minutes before: Make

Viniagrette

80 Minutes before: Prepare Grill and Temper Sausage.

40 Minutes before: Grill Escarole and sausage.

Shiprock Grill

Green Chile Recipe

25 lBs Green chile

5 lBs yelloW onions, diced 20 ea JalaPeno, deseeded, diced 1 cuP Garlic, minced

Bunch cilanTro, choPPed

lB elk sTeW meaT 2 cuPs Blended oil

1 Box corn sTarch

1 can crushed TomaTo seasoninG

Green Chile Recipe

Shiprock Grill

For The crisPy GoaT cheese: 4 oz loG oF GoaT cheese 2 TBsP all PurPose Flour 1 eGG

¼ cuP seasoned Panko Bread crumBs

2-3 TBsP olive oil For FryinG For The dressinG: 3 TBsP olive oil 1 TBsP chamPaGne vineGar

½ TsP diJon musTard

½ TsP honey

salT and Black PePPer To TasTe

To assemBle The salad: ½ cuP WalnuTs ToasTed 5 oz BaBy aruGula 1 anJou Pear

Shiprock Grill

BLUEBERRY CHORIZO SPINACH

4 cuPs BaBy sPinach

2 cuPs Fresh BlueBerries

1 cuP raW WalnuTs

1 medium-larGe avocado (cuT inTo chunks)

6 oz sPicy chorizo

1/2 cuP GoaT cheese (crumBled)

1/4 cuP Fresh minT (Torn inTo small Pieces)

salT + PePPer, To TasTe

Balsamic vinaiGreTTe:

1/4 cuP olive oil

2 TBsP Balsamic vineGar

1/2 a lemon, Juice only

1 TsP Garlic PoWder (or 2 cloves Fresh Garlic, minced)

1 TsP honey

salT + PePPer, To TasTe

CHORIZO VINAIGRETTE

oranGe zesT & Juice- 2 each Fresh Thyme- 5 G

aPPle cider vineGar- ¼ cuP

aGave- 2 TBsP olive oil- ½ cuP cumin- 5 G

Shiprock Grill rendered chorizo FaT- 1 TBsP

HAND CUT FRIES

Fries Recipe

over med um h gh heat

10 sec pause (note 7): lower 1/3 of batch 1 frIes nto the o l us ng a slotted spoon waIt 10 seconds add another 1/3 of the fr es waIt 10 seconds then add the rema n ng batch 1 fr

50 sec fry: fry for 50 seconds mov ng them around once or tw ce. then remove w

paper towel l ned trays spread out n a s ngle layer the fr es w ll st ll be wh te and floppy. repeat fry #1 w th batches 2 and 3, ensur ng the o l s back at 205°c/400°f before cook ng

fry #2

30 m n cool: leaves fr es to cool for 30 m nutes.

l ne a large bowl w th paper towels – for dra n ng and toss ng.

fry #2: heat o l to 205°c/400°f. fry half the french fr es for 4 m nutes mov ng them

golden brown and cr spy. dra n n the l ned bowl, then repeat w th rema n ng fr es

season & serve spr nkle fr es wIth salt or seasonIng or cho ce (note 8) toss and serve!

fr es wIll stay crIspy even once cool. see note for large batch cook ng t p

Fries Recipe

COOK POTATOES

In a 3-quart saucepan combIne potatoes, water, and salt, and br ng to a gentle s mmer over med umh gh heat cook, adjust ng heat as needed to ma nta n a gentle sImmer, unt l potatoes are tender and offer lIttle res stance when poked w th a cake tester or par ng kn fe 25 to 30 m nutes.

remove from heat, stra n potatoes and return to saucepan set food m ll f tted w th plate wIth smallest holes over a large bowl set as de.

note: It’s mportant to cook potatoes at a gentle s mmer s nce the potatoes are peeled and cut nto p eces cook ng at a bo l w ll cause them to break down, whIch w ll throw off the y eld and affect the f nal texture of the fr es

PASS POTATOES TO FORM DOUGH

work ng qu ckly wh le potatoes are st ll hot pass through food m ll add cornstarch and us ng a flex ble spatula or wooden spoon, gently fold together unt l cornstarch s fully ncorporated nto potatoes and mIxture forms a dry, crumbly “dough.”

SHAPE POTATO MIXTURE AND CHILL OVER NIGHT

DiviDe potato-cornstarch Dough evenly between two 1-gallon ziplock-style bags. without sealing bags roll mixture into a log to remove excess air anD seal bags press mixture into bottom corners of bags taking care to remove any air pockets. with the bags unsealeD, use a rolling pin to spreaD mixture into an even 1 cm-thick layer, filling bags entirely. seal bags anD refrigerate until fully chilleD, at least 1 hour anD up to overnight.

DUST POTATOES WITH CORNSTARCH AND FRY

lightly Dust cutting boarD with cornstarch. working with one bag of chilleD potato mixture at a time cut bag open lengthwise along seams carefully transfer block to prepareD cutting boarD cut block in half, then cut into 11.5-cm by 1-cm batons (4.5-inch by 0.4-inch).

Dust cut fries with cornstarch on all siDes, using a pastry brush to evenly coat newly cut siDes transfer to a parchment-lineD 1/2 sheet pan

1ST FRY

in a large Dutch oven heat 2 inches of oil over meDium-high heat to 375 °f / 191 °c. line a 1/2 sheet pan with paper towels anD place it next to the stovetop using a spiDer strainer gently lower a quarter of the cut fries into hot oil anD fry for 2 minutes; fries will be very pale anD will not look “Done.” using spiDer carefully transfer to prepareD sheet pan (fries are quite Delicate so be gentle). repeat with remaining cut fries, letting oil come back up to 375 °f / 191 °c each time once all fries have been blancheD, DiscarD parchment from sheet pan they were storeD on before frying anD line sheet pan with paper towels.

2ND FRY

bring oil back up to 375 °f / 191 °c using a spiDer strainer gently lower the first batch of blancheD fries back into the hot oil anD fry until crispy anD golDen about 2 minutes using spiDer transfer fries to paper towel–lineD sheet pan anD season immeDiately with salt to taste

repeat with remaining blancheD fries, letting oil come back up to 375 °f / 191 °c each time

Shiprock Grill

CHIMICHURRI AIOLI

Sauce Ingredients

Green chiles- 1 cuP

choPPed Garlic- 1 TBsP

shalloT choPPed- .5 TBsP

Green onion choPPed- 1 oz

cilanTro- .5 oz

WhiTe Wine vineGar- 2 TBsP

olive oil- 4 TBsP

lime Juice- 1 lime aGave- 3 TBsP

mayo- 40 Fl oz

Fries Recipe

~Blend all inGredienTs excePT For The mayo. Fold Blended mixTure inTo The mayo and Whisk Well.

POACHED PEARS

Shiprock Grill

GUACAMOLE IN MOCAJETE

CHORIZO HOUSE MADE CHIPS

6 ea avocado

2 ea shalloTs Fine diced

1/2 Bunch cilanTro

2 ea lime, zesT and Juice

1 ea TomaToes, Fine dice

1/2 ea JalaPeno Fine dice

Shiprock Grill

Pizza Recipe

douGh

500G (3 ¾ cuPs Plus 2 TBsP) all-PurPose Flour

375G (1 ½ cuPs WaTer Plus 2 TBsP) Warm WaTer, divided

1G (¼ TsP) acTive dry yeasT

10G (1 ½ TsP) Fine salT

Mix flour and all but 1 tablespoon of the water in a large bowl until just coMbined, then cover and set aside for 20 Minutes to rest sprinkle yeast over reMaining warM water and set aside to dissolve

sprinkle salt over the surface of the dough stir yeast Mixture and pour over dough. fold the dough: lightly wet your hand, reach under the dough, and stretch a section of it over the top repeat until the center of the dough is covered. then using your thuMb and fingers as pincers squeeze and pinch off 5- 6 chunks of dough. wet your hand to MiniMize sticking fold the dough over itself a few tiMes repeat pinching and folding until the yeast and salt are fully Mixed and a shaggy dough is forMed cover the bowl and lest rest about an hour.

fold the dough one tiMe to develop the gluten lightly wet your hand, reach underneath the dough and stretch up a section of the dough then fold it over the center. rotate the bowl and

fold four to five More tiMes or until the dough has tightened into a ball take the entire ball of dough and invert it into a clean lightly greased bowl, so the seaM is down and the top is sMooth cover and let rise until doubled in voluMe 5- 6 hours.

turn the dough out onto a floured work surface and cut in half working with one piece of dough at a tiMe, shape into a ball as follows. stretch out a quarter of the dough just until you feel resistance, then fold it back over the center repeat stretching and folding the reMaining three edges until the center is covered and a loose ball is forMed turn the ball over so the seaM is down and place it on an un-floured area. cup your hands around the dough and gently pull it towards you dragging the bottoM along the counter to create a bit of tension rotate the ball 90 degrees and drag it a few inches towards you again repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.

transfer to a greased plate and repeat with reMaining dough lightly oil the tops cover and let rest at rooM teMperature for about an hour preheat oven at this tiMe. if not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days). to Make pizza:

place pizza steel stone or inverted baking sheet on the Middle rack of the oven and preheat to 500°f (or as high as it will go). let oven heat up for at least 45 Minutes. generously flour a pizza peel and set aside. alternatively lightly grease a cast iron pan with olive oil and set aside. place one dough ball on a floured surface and flatten the Middle into a large disk leaving a thick 1-inch lip pick up the disk and holding the thick edge use gravity to gently shape the dough into a 12-inch circle lay on prepared pizza peel and adjust shape into a circle jiggle the peel to Make sure the dough isn t sticking and add More flour if it is alternatively shape the dough to the size of your prepared cast iron pan, then place it inside. add sauce and toppings to pizza dough leaving the 1-inch periMeter eMpty slide pizza onto the hot steel and bake for 5 Minutes turn on the broiler and broil for 2- 4 Minutes or until cheese is Melted and crust is golden and blistered f using the cast iron pan, bake for 15- 20 Minutes and broil for the last few Minutes to get spots of char repeat with reMaining pizza dough and toppings.

MOREL ROMANA PIZZA

Shiprock Grill

dough

Mix: coMbine 380g of the water with the yeast in the Mixer bowl and whisk and dissolve the yeast. add the levain flour and Malt powder and Mix on low speed to low gluten developMent; autolyse 30 Min Meanwhile stir the salt into the reMaining water Mix the dough on MediuM speed to MediuM gluten developMent add the salt Mixture and Mix on low speed until fully incorperated; add oil in slow streaM while the Mixture is running at low speed, and Mix until it is fully incorperated; Mix on high speed to MediuM gluten developMent; transfer to light oil tub and shape into a rectangle; perforM a four edge fold.

bulk ferMent 2.5 hours @70f cover well; perforM 4 four every 30 Min or More until the dough reaches full gluten developMent; perforM the windowpane test to access gluten developMent. rest dough for 30 Min after final fold

divide: 24in by 16in

preshape: perforM a four edge fold; transfer the dough to the prepared pans seaM side down trying to Maintain the rectangle shape; rest for 30 Min, covered; stretch the gentle but assertively without daMaging it to try to fill the pan evenly, Making sure the corners are sharp

proof 3 hour at 70f covered, after the first hour using flat hands, gently gently but assertively stretch evenly as possible being careful not to tear the dough

pre bake: 575f 5 Min plus 2 Min after topping

Shiprock Grill

Pizza Recipe

Fried shalloTs

3 shalloTs, Peeled and Thinly sliced inTo rinGs veGeTaBle oil, For FryinG (aBouT 1 cuP) kosher salT

morel cream sauce

3 oz dried morels

3 TBsP unsalTed BuTTer

1 Garlic clove, smashed and Peeled kosher salT

Freshly Ground Black PePPer

1 cuP WhiTe Wine

2 cuPs heavy cream

2 TBsP Fresh Thyme leaves

morel Pizza

1 reciPe arTisan Pizza douGh (2 douGh Balls) morel cream sauce (all oF reciPe aBove)

8 oz coarsely GraTed FonTina

2 oz coarsely GraTed Parmesan Fried shalloTs (all oF reciPe aBove)

fried shallots

place shallots in a sMall saucepan and cover with vegetable oil cook over MediuM heat stirring occasionally to keep the rings separate, until golden brown 15- 20 Minutes. reduce heat as needed to Maintain a steady but gentle siMMer

use a slotted spoon to transfer fried shallots to a paper towel-lined plate. sprinkle with kosher salt and let cool Morel creaM sauce

place dried Morels in a heat proof bowl and cover with as little boiling water as needed to subMerge MushrooMs (about 2- 2 ½ cups). let soak until soft, about 15 Minutes. drain Morels, reserving soaking liquid and cut large ones in half lengthwise. filter soaking liquid through a coffee filter to reMove dirt and set aside

Melt butter in a MediuM saucepan over MediuM-low heat then add garlic and cook until fragrant and beginning to turn golden about 3 Minutes. add Morels season with salt and black pepper and saute until liquid begins to cook off. add wine and increase heat to a siMMer. cook until nearly all of the liquid is gone, about 10 Minutes

add 1 ½ cups of soaking liquid (discard reMainder), heavy creaM and thyMe and season with salt and black pepper bring Mixture to a gentle siMMer and cook for about 45 Minutes stirring often until sauce is very thick and only about 1 cup of creaM reMains use a slotted spoon to separate Morels froM creaM sauce and set both aside separately Morel pizza

place pizza steel or stone if using in the oven and preheat to 500°f let stone heat up for a full 45 Minutes generously flour a pizza peel and set aside. alternatively lightly grease a baking sheet with olive oil and set aside

on a floured surface flatten the Middle of the dough ball into a large disk, leaving a thick 1-inch lip pick up the disk and holding the thick edge use gravity to carefully shape the dough into a 12inch circle. lay on prepared pizza peel and adjust shape into a circle. jiggle the peel to Make sure the dough isn t sticking (add More flour if it is). alternatively, transfer dough to prepared sheet pan. spread pizza dough with enough reserved creaM sauce to cover the surface, leaving a 1-inch periMeter eMpty scatter half the Morels over top, then sprinkle with half the fontina, parMesan and fried shallots

slide pizza onto steel and bake for 8- 10 Minutes or until cheese is Melted and crust is browned bake for 15- 20 Minutes if using a baking sheet. repeat with reMaining pizza dough and toppings. let pizza cool slightly before eating. don t burn your Mouth on the creaMy Molten Morels!

Shiprock Grill

ROASTED ASPARAGUS W/ RICOTTA

GNUDI . LEMON CONFIT . PICKLED OSTER MUSHRROMS

Gnudi

250 G (1 cuP) ricoTTa (GalBani)

40 G (1/2 cuP) Freshly GraTed Parmesan cheese (GalBani)

½ TsP salT

¼ TsP Black PePPer

140 G (2/3 cuP) semolina

sauce

80 G (1/2 cuP) cuBed PanceTTa

100 G (2/3 cuP) asParaGus, cuT inTo chunks

100 G (3/4 cuP) Frozen Peas

3 TBsP Parmesan cheese Freshly GraTed

ASPARAGUS PESTO

½ Pound Fresh asParaGus (cleaned and choPPed 1 inch slices)

¼ cuP Freshly GraTed Parmesan cheese

¾-1 TaBlesPoon Pine nuTs

¼ TeasPoon salT

1-2 dashes PePPer

½ TeasPoon lemon Juice

1-2 TaBlesPoon asParaGus WaTer

3 TaBlesPoons olive oil

To Pickle The mushrooms:

500 Grams (1.2 lBs) oysTer mushrooms, cleaned

2 liTers WaTer

1/4 cuP aPPle cider vineGar

3 Bay leaves

1 TeasPoon PePPercorns

1 TeasPoon musTard seeds

1 TeasPoon coriander seeds

1 TeasPoon salT

6 allsPice Berries

Make the gnudi

in a bowl coMbine ricotta, freshly grated parMesan cheese salt pepper and about 3 tbsp of seMolina using a spatula, stir to coMbine until you get a sMooth Mixture use a spoon or an ice creaM scoop to scoop out the gnudi Mixture. you should get about 14 - 16 gnudi with this recipe. sprinkle the rest of the seMolina over a large plate or baking dish coat the gnudi with seMolina and shape it into a sMall duMpling, or gnudi.

cook the gnudi

carefully drop the gnudi into a pot filled with salted boiling water cook for 5 Minutes, then reMove with a slotted spoon. save about 100 Ml (little less than 1/2 cup) of the cooking water

Make the sauce and serve

add cubed pancetta to a pan cook for a Minute then add the asparagus and peas stir and cook for 2 - 3 Minutes over high heat add the cooked gnudi freshly grated parMesan cheese and reserved water froM cooking the gnudi. reduce the heat and cook for another Minute or until the sauce is silky sMooth season with pepper to taste and sprinkle with diced chives

ASPARAGUS PESTO

in a pot of boiling water cook asparagus until tender (about 10 Minutes). drain but keep 2-3 tablespoons of the water

in a blender or food processor add the cooked asparagus, freshly grated parMesan cheese, pine nuts, salt pepper, leMon juice start by adding one tablespoon of asparagus water and two tablespoons of olive oil. blend, gradually add the reMaining olive oil and if needed More asparagus water until you reach desired thickness. toss with cooked al dente pasta and a sprinkle of freshly grated parMesan cheese enjoy!

Shiprock Grill

VEGAN “RICOTTA GNUDI”

casheWs- 2 lB

WaTer- 2 qT

nuTriTional yeasT- 1 oz

veGan Parmesan- 2 oz

lemon Juice- 1 each

Garlic oil- 2 oz

semolina Flour- 1 cuP

BakinG PoWder- 1 TBsP

~bring the water to boil and pour over cashews, let soak for an hour. strain the cashew water Mixture but save 4 oz of the blanching water. in separate bowl Mix flour and baking powder (dry Mixture) and set aside. add the 4 oz of water with the cashews and blend in the robot coupe until sMooth texture. then add the reMainder of the ingredients execpt for the dry Mixture to the robot coupe and pulse a few tiMes. fold the cashew Mixture into the dry Mixture till a dough is forMed. forM the dough into 1 oz ovals. then bring a pot of water to a gentle ripple (not a boil) and poach for 2 Minutes. reMove with slotted spoon then cool and coat with oil.

Shiprock Grill

Duck Confit Tamale

Duck Leg Recipe

1. spr nkle the duck legs w th the c nnamon and nutmeg and and transfer to bak ng pan toss together the salt, sugar, garl c thyme rosemary, c trus peels and bay leaf and comb ne w th duck legs. cover w th plast c wrap and refr dgerate for a least 6 hours or overn ght. preheat oven to 225f. rInse the duck legs, pat completely dry, and put In a wIde oven proof saucepan(w th a l d just a large enough to hold them snugly In a s ngle layer. add enough duck fat to cover the legs. cook over med um heat unt l the f rst bubbles appear n the fat, then cover the pot put t n the oven and cook the meat at a very slow slmmer unt l t Is tender and can be eas ly pulled from the bone 2 1/2 to 3 hours. remove from the oven and let the legs cool n the fat, then transfer both to a covered conta ner. or, f us ng the mmmed ately remove them from the fat when cool enough to handle. the duck legs w ll keep submerged n the fat and covered, n the refr dgerator for

Tamale Recipe

PrePare The corn husks: aDD the corn husks to a large bowl or pot. pour enough hot water over the corn husks to cover them completely. cover the bowl with aluminum foil anD let them soak for 1 hour to soften them up meanwhile make the tamale Dough anD prepare the filling

make The douGh: in a large mixing bowl or pot aDD the masa harina salt anD baking powDer mix with your hanDs to combine aDD the canola oil anD mix together working the Dough through your fingers until everything is well combineD anD incorporateD. the Dough shoulD feel a little crumbly, almost like wet sanD, anD shoulD lightly holD it s shape when presseD together aDD the broth anD mix for about 3-5 minutes until the Dough is fairly wet anD well saturateD the Dough shoulD be soft anD spreaDable like thick hummus f the Dough is too Dry, aDD more broth if it’s too wet aDD more masa harina cover anD set asiDe

roasT The PePPers: place the poblano peppers on a baking sheet unDer the broiler or Directly unDer an open flame. roast until all the siDes are blackeneD anD blistereD. transfer them to a large bowl anD cover with plastic wrap let them sit for 10 minutes using your fingers, rub off the blackeneD skins. slice the peppers open, remove the stems seeDs, anD large veins, then slice into strips anD set asiDe

Finish PrePPinG The corn husks: dra n the water from the corn husks and pat them dry remove and d scard any corn s lk that may be on the husks lay the husks flat onto a bak ng sheet for easy access

sPread The masa: grab a corn husk and dent fy wh ch Is the smooth s de and wh ch Is the s de w th r dges place the smooth s de face up nto your palm or on a plate. us ng a large spoon grab a heap ng spoonful of masa and place t n the mIddle of the corn husk. us ng the back of the spoon spread the masa n a th n layer to create rectangle shape leavIng the top 1/3 of the corn husk empty

add The FillinG: place one st ck of cheese and a few str ps of roasted poblano peppers nto the center of the corn husk

Fold: fold together the long edges of the corn husk l ke a book and then fold t once more fold the po nty edge over so that only one s de of the corn husk s open and exposed. place n a bowl w th the open end fac ng up, mak ng sure to lean them aga nst the s de so t Doesn’t fall Down repeat until all the tamales have been filleD anD assembleD

PrePare The sTeamer PoT: fill the bottom of the steamer pot with water anD cover with the steamer insert place the tamales in the steamer with the open enD facing up making sure to lean them against the siDe of the pot so they Don’t fall Down steam: cover tightly with the liD anD place the steamer over high heat. bring the water in the steamer pot to a boil (you shoulD be able to hear it bubbling), then reDuce the heat to low anD cook for 1 hour anD 15 minutes.

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Fried Chicken Ingredients

1.8 kG chicken, Whole or Pieces (drumsTicks, Bone-in ThiGhs Boneless skin-on BreasTs)

28 G kosher salT, divided Plus exTra as needed

450 G all-PurPose Flour

100 G cornsTarch

10 G BakinG soda

10 G chicken seasoninG

(35 G WhiTe PePPer 35 G Black PePPercorns 35 G Green PePPercorns dried, 40 G kosher salT, 30 G yelloW musTard seeds, 10 G celery seeds 5 G Fennel seeds, 2 G chile Flakes, 10 G GranulaTed Garlic 10 G GranulaTed onion, 3 G marJoram, dried, 3 G GinGer, Ground)

500 G BuTTermilk

neuTral oil, For deeP-FryinG, as needed

CRISPY FRIED LOCAL FARM

heat sous v de water bath

154 °f / 68 °c: break down chIcken

us ng a sharp kn fe d v de ch cken nto drumst cks, bone- n th ghs and boneless sk n-on breasts.

season and bag ch cken

season ch cken pIeces on all s des w th salt d vIde ch cken p eces between two 1-gallon z plock-style

freezer bags or vacuum-seal bags, plac ng dark meat

p eces (drumst cks and th ghs) n one bag and wh te meat pIeces (breasts) n the other. arrange pIeces n an even s ngle layer n each bag, mak ng sure they don t overlap

seal bags us ng water d splacement method or vacuum sealer transfer bag wIth whIte meat p eces to the refr gerator (they w ll cook for less t me than dark meat p eces).

cook dark meat sous v de

lower bag of dark meat pIeces nto sous v de bath unt l ch cken s fully submerged and cl p to s de of water bath conta ner

cook for 2 hours

add wh te meat and f nIsh cook ng ch cken

once dark meat has cooked for 2 hours, add bag of wh te meat p eces to sous vIde bath (keep dark meat p eces n the bath), and cl p to s de of water bath conta ner.

cook for 1 hour longer.

set up dredg ng stat on

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ROCKS BURGER

sPecial sauce

1.75 cuPs mayo

1.25 cuPs yelloW musTard

5 TBl keTchuP

1/2 cuP homemade Pickles, cuT inTo 1/8 in dice

1/4 cuP Pickled JalaPenos 1/8 in dice

GraTed zesT oF 1 lemon

1 TaBlesPoon louisiana hoT sauce

kosher salT and PePPer To TasTe

2 TBl PePPer vineGar

cheeseBurGer

2 PaTTys 3 oz sPecial Blend(40% shorTriB, 40%Bison 20% lamB)

3 TaBlesPoon BuTTer

1 PoTaTo Bun

2 slices american cheese

4 homemade Pickles

Recipe

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BURGER SAUCE

mayo- 14 oz

yelloW musTard- 10 oz

keTchuP- 2.5 oz

homemade Pickles- ½ cuP (minced)

lemon zesT- 1 each

louisiana hoT sauce- 1 TBsP

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HOMEMADE PICKLES

Brine Ingredients

Pickle Brine

WaTer- 6 cuPs

rice vineGar- 2 cuPs

suGar- 6 TBsP

sea salT- 6 TBsP

PePPercorn- .5 TBsP

Fresh dill- 2 sPriGs

Garlic clove- 8 each

Bay leaF- 2 each

~comb ne all Ingred ents In a

m xIng bowl and wh sk tIll sugar and salt dIssolved. pour brIne over t ll product s submerged and refrIgerate for 24 hours.

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BISON BOLOGNESE

house Grind sausaGe- 2 lB

Bison sTeW meaT- 5 lB

diced onion- 2 lB

diced carroT- 1 lB

diced celery- 1 lB

TomaTo PasTe- 24 oz

WhiTe Wine- 2 cuPs

Fresh Thyme- .5 oz

crushed TomaTo- 1 each (#10 can)

chicken sTock- 3 qT

choPPed Garlic- 4 oz

Fresh Basil- 1 oz

heat large pot, sear off sausage tIll brown and remove from pot and set asIde. add the bIson meat to the pot and sear tIll browned and remove from pot and set asIde. add the carrot, onIon, celery and cook for about 5 mInutes. deglaze the pot wIth whIte wIne and reduce to sec. then add the garlIc and tomato paste and cook whIle stIrrIng for about 3 mInutes. after that add the crushed tomato and stock then stIr for about a mInute to Incorporate all IngredIents. add the seared off bIson and sausage and sImmer for about a hour and half (tIll the bIson Is tender).

fInIsh wIth the fresh basIl.

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BEER BATTER FOR F AND C

Batter Ingredients

eGG- 4 each

Beer- 4 cuPs

Flour- 4 cuPs (4 addiTional cuPs For dredGinG)

salT- 1 TsP

PaPrika- 1 TsP

BakinG PoWder- 1 TsP

~m x all IngredIents wIth a whIsk

untIl all lumps are smooth. keep

cold (Ice bath) throughout serv ce.

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GREEN CHILE PEA PUREE

Peas- 1 lB

Green chiles- 4 TBsP

chicken sTock- 1 cuP

s&P- TT

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GREEN CHILE PEA PUREE

mayo- ½ cuP

Garlic (minced)- 1 TsP

lemon Juice- 1 TsP

yelloW curry PoWder- ½ TsP

s&P- TT

SHERRY GASTRIQUE

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Shiprock Grill

BRAISED FOOTHILLS PORK SHANK

Pork Shank Ingredients Recipe

1 TaBlesPoon Blood oranGe zesT, Finely GraTed

3 TaBlesPoons Fresh rosemary, cohoPPed

12 each Garlic cloves, GraTed

2 TaBlesPoons Black PePPercorns, ToasTed and rouGhly crushed

1/4 cuP kosher salT, Plus more For seasoninG

6 3 in Thick Pork shanks

2 3/4 Pounds riPe Texas TomaToes halved equaTorially

2 each JalaPeno chile PePPer

6 each Garlic cloves an evo

1 TaBlesPoon unsalTed BuTTer

1 1/2 medium red onions minced

2 sTalks celery smalled diced

2 medium carroTs Peeled and Finely choPPed

1 TaBlesPoon TomaTo PasTe

2 Fresh Bay leaF

3 Fresh Thyme

1 1/2 TaBlesPoons aPPle cider vineGar

6 each TomaTo leaves or sTems

6 cuPs BurnT onion dashi

Pork Shank Ingredients

dry br ne the shanks

place orange zest, rosemary grated garlIc and peppercorns n a med um bowl. st r In the kosher salt unt l well comb ned set the pork shanks n a large roast ng. rub the salt m xture nto the meat , pack ng t all over the shanks and nto the crevIces transfer to refr dgerator and dry br ne for 24 hours. remove the shanks from the refr dgerator and r nse off the salt. pat the meat dry and arrange the shanks on a bak ng rack set over a r mmed bak ng sheet . return the shanks to the refr dgerator and let rest, uncovered for 12 to 24 hoursor unt l the feel dry and tacky make the passata

set a bow grater Ins de a large bowl on the small teeth of the grater rub the tomatoes’ cut sIdes unt l noth ng but the r skIns rema ns d scard the sk ns transfer 2 cups of the grated pulp to a small bowl and set as de. there should be about 2 1/2 cups of pulp rema n ng n the large bowl. fInely grate the jalepnos and stopp ng at the stems and 3 of the garlIc cloves. st r In the pulp and 2 tablespoons ol ve o l nto large bowl w th the tomato pulp cover and refr dgeratethe tomato-jalepeno pulp or passanata unt l ready to use w ll hold for one day kn fr dge

bu ld the bra se cut a pIece of parchment paper to just f t ns de a large dutch oven over medIum h gh heat and coat the pot w th ol ve o l. once the oIl s sh mmer nghot place as many shanks as w ll f t comfortably n the pot lay ng them on the s des. lower the heat to medIum and brown the shanks at a steady, controlled s zzled unt l they eas ly release from the pot and turn to a deep golden brown. rotate the shanks sear ng all s des n thIs fash on. once the meat s evenly browned all around, transfer to a platter and brown the rema n ng shanks. cook each batch at least 15 m nutesto thotoughly sear meanwhIle, f the fond gets to dark, remove the meat and deglaze the pot w th splashes of water; pour the dr ppIngs nto small bowl and set asIde w pe out the pot reheat, re o l and cont nue brown ng the shanks unt l all

done set brown shanks as de wIpe out the pot and reheat re o l and cont nue brow ng the shanks unt l all are done. set all the browned shanks as de. pour off the fat from the pot wh le keepIng the fond n place set the pot back over medIum heat and sw rl n 1 tabespoon evo and the butter. once the butter melts st r n the on ons, celery and carrots. pound the rema n ng 3 garl c cloves Into a rough pulp and st r nto the pot mak ng sure to scrape up all the fond stuck to a base reduce the heat to med um low and gently saute the soffr tto for 15 m nutes or unt l the vegetables are soften but do not color st r In tomato paste and cook for 3 m nutes. or unt l the paste cooks nto the vegetables ncrease the heat to med um and st r In bay leaves, thyme, v negar, unseasoned tomato pulp and tomato leaves or stems Into the pot scrape up all the fond and comb ne w th the pulp br ng the l qu d to a s mmer and cook t down for 5 m nutes or unt l half of t evaporates return shanks to the pot and arrange so the shanks bones are stand ng stra ght up spoon the vegeatble matter all over the shanks and Increase the heat to med um h gh. pour burnt on on dash or chIcken broth nto the pot w th the shanks are 3/4 submerged br ngl qu d to just below a bo l and reduce the heat to med um-low ma nta n ng a gentle but steady s mmer cover w th the parchment and bra se the shanks for 2 to 2 and 1/2 hours. every 20 m nutes baste and fl p the meat and turn the pot 90 degrees ass the sauce s mmer down and th ckens toward the end of cook ng make sure to st r often to avId sorch ng( f you burn anyth ng at th s po nt t w ll ru n the whole d sh.) let the shanks cool n the bra s ng lIqu d then set the pot n the s nk f lled wIth ce water and cool t ll room temp cover and refr dgerate for 6 hours and w ll hold for 3 days f n sh and serve remove the bra se from the refr dgerator sk m off any fat that hs congealed on the surface gently rewarm d sh over medIum heat st rr ng occas onally to prevent scorch ng. after about 30 mInutes the shanks should be warmed through st r n reserved jalapeno-tomato passata cont nue s mmer ng the bra se wh le cons stently bast ng the meat, unt l the sauce th ckens and coats the shanks.

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Peach Pie Ingridients

Graham cracker crusT

1 1/2 cups graham cracker crumbs

1/3 cup granulateD sugar

6 tbsp butter melteD

Peach Pie FillinG

56 oz sweetened condensed m lk

1 cup l ght sour cream

2 cup peach ju ce zest from 2 regular l mes or 4 key l mes

iTalian meriGnue

9 egg wh tes - room temperature

3 cup granulated sugar

1 ½ cup water

1

½ teaspoon cream of tartar - I use front er co-op brand

3 tablespoon lemon ju ce

3 teaspoon van lla extract

Peach Pie Recipe

Graham cracker crusT preheat oven to 375f m x graham cracker crumbs, sugar, and butter n a small bowl press the crumb m xture nto an 8” -

9.5” p e pan. bake for 7 m nutes cool for at least 30 m nutes

Peach Pie FillinG preheat oven to 350f wh sk together sweetened condensed m lk sour cream, peach ju ce and l me zest n a med um bowl. pour Into prepared graham cracker crust and bake for 10 m nutes let p e cool sl ghtly before ch ll ng. ch ll for at least 3 hours.

PreP For success use white vinegar to wipe Down all tools; saucepan mixer bowl whisk attachment thermometer probe, anD silicon spatula any oily resiDue leftover will prevent the meringue from whipping together properly.

measure ouT all your inGredienTs. place sugar anD water into the saucepan, egg whites into the stanD mixer bowl anD set the cream of tartar, lemon juice anD vanilla extract next to your stanD mixer set Digital thermometer to 240 °f. makinG The iTalian merinGue place sugar anD water mixture over meDium heat for 5 minutes. Do not stir it at all During this time the mixture will look clouDy gently stir the mixture for 1 minute. there shoulD be little to no granules of sugar left at this point once the mixture begins to bubble from the bottom 3 to 5 minutes, place the Digital thermometer in the pot anD increase to meDium-high heat. Do not stir it at all after this allow the mixture to come to a boil anD watch carefully once it reaches 230 °f turn stanD mixer on highest speeD to whip egg whites to peaks. once the sugar syrup reaches 240 °f remove from heat anD remove the probe. this takes about 4- 6 minutes. allow the boiling to come to a slow bubble before moving on slowly pour sugar syrup (steaDy stream) into egg whites. avoiD the whisk attachment or it will fling your mixture all over the bowl immeDiately after aDD the cream of tartar lemon juice anD vanilla extract.

allow mixture to whisk for another 3-5 minutes

MILE HIGH PALISADE PEACH PIE

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MILE HIGH ROCKS PIE

Mile

3 chocolaTe sandWich cookies

4 TaBlesPoons unsalTed BuTTer divided

3 PT coFFee ice cream

1 cuP unsalTed macadamia nuTs, roasTed and rouGhly choPPed divided

nonsTick cookinG sPray, For GreasinG

1 cuPs heavy cream, divided

½ cuP liGhT corn syruP

¼ cuP dark BroWn suGar

¼ cuP cocoa PoWder

¼ TeasPoon kosher salT

chocolaTe cake

1 3/4 cuPs (228G) all PurPose Flour

2 cuPs (414G) suGar

3/4 cuP (85G) naTural unsWeeTened cocoa PoWder

2 1/4 TsP BakinG soda

1/2 TsP BakinG PoWder

1 TsP salT

1 cuP (240ml) milk

1/2 cuP (120ml) veGeTaBle oil

1 1/2 TsP vanilla exTracT

2 larGe eGGs

1 cuP (240ml) hoT WaTer

mirror Glaze

GelaTine For Glaze:

2 1/2 TBsP WaTer (JusT cold TaP WaTer)

4 TsP GelaTine PoWder (noTe 3)

mirror Glaze:

2/3 cuP WaTer

2/3 cuP cream , Pure / reGular WhiPPinG cream, BeTTer Than Thickened/heavy cream (noTe 4)

1 cuP cocoa PoWder unsWeeTened, siFTed (PreFeraBly duTch Processed, noTe 5)

cuP + 2 TBsP WhiTe suGar , casTer/suPerFine (noTe 6)

oreo crusT

make the crust add the chocolate sandw ch cook es to a food processor and process nto f ne crumbs

add 2 tablespoons of butter to a med um m crowavesafe bowl. mIcrowave unt l melted about 30 seconds. add the cook e crumbs to the melted butter and stIr unt l well comb ned transfer the cook e crumb m xture to a 9- nch p e pan and use a flatbottomed measur ng cup to pack t ghtly aga nst the bottom and s des of the pan freeze overnIght. make The ice cream dome: remove the ce cream from the freezer and let soften for 5–10 m nutes. transfer the ce cream to a large bowl and st r unt l It reaches a th ck frozen yogurt cons stency add ½ cup of the macadamIa nuts and m x unt l well comb ned l ne an 8- nch bowl w th plast c wrap and grease w th nonstIck spray scoop the ce cream nto the prepared bowl and smooth the top cover and freeze overn ght remove the ce cream dome and chocolate cook e crust from the freezer unwrap the bowl w th the ce cream and carefully place upsIde-down over the crust. remove the bowl and plast c wrap. freeze agaIn wh le you make the fudge sauce. In a small saucepan, comb ne the rema n ng 2 tablespoons butter 1.2 cup cream, the corn syrup, brown sugar cocoa powder and salt br ng to s mmer over medIum heat and cook for 3–5 m nutes, st rr ng constantly, unt l the butter melts and the m xture s smooth remove the pan from the heat and add the chocolate ch ps and van lla stIr to melt the chocolate ch ps. ch ll the fudge sauce In the refr gerator for 60 m nutes before usIng spread about 1 cup of the cooled fudge sauce over the ce cream dome. freeze aga n unt l the fudge s f rm, 30 m nutes make the whIpped cream add the rema n ng cup of heavy cream and the powdered sugar to a large bowl whIp w th an electr c hand m xer on h gh speed unt l med um-st ff peaks form, about 1 m nute remove the p e from the freezer and cut nto 6 sl ces. garn sh each sl ce w th wh pped cream and the rema n ng macadam a nuts