Hell's Backbone Grill

This blog would not be complete without including information on some of the very cool places I have had the opportunity to eat. One of these is Hell's Backbone Grill in Boulder, Utah (yes, Utah NOT Colorado).

I first read about the grill in Sunset magazine several years ago and finally made a trip there this summer. The owners earned their cooking experience in the kitchens of back-country outfitters and learned the hard way how to cook gourmet in a rugged setting. You can get more info on their website (below) but I will tell you that the restaurant is worth a special trip. As if the plethora of national parks and monuments in the area were not enough of an attraction, you can have a locally grown, contemplatively prepared, organic, tasty meal somewhere along your journey. They serve breakfast and dinner only so plan accordingly.

Photos
Hell's Backbone Grill
20 N Highway 12
Boulder, UT 84716
(435) 335-7464

Easy BBQ Chicken Skewers

INGREDIENTS:
Catsup
Honey
Chicken breast strips
(wooden skewers)

DIRECTIONS:
Mix catsup (1 cup???) with a tablespoon honey to make bbq sauce. Soak wooden skewers for about 10 minutes, then thread chicken tenders (I just cut up breasts into strips longways) onto skewers and put on grill. Baste with sauce on both sides.

This recipe was adapted from a book for kids, but adults seem to like it even more!

Eggplant Feta Dip

Great use of your extra eggplant from the garden! Thanks, Jenny!

INGREDIENTS:
1-2 eggplants (depending on size)
1/4 cup feta cheese
2 tbs basil, chopped
1/2 red bell pepper chopped (small, almost minced)
1/2 poblano pepper chopped (small)--jalapeno or green chili will work too.
1/4 cup onion chopped (small)
1/4 cup olive oil
couple pinches sugar
salt and pepper to taste
1-2 tbs lemon juice (lime would work too)

DIRECTIONS:
Broil or grill eggplants on foil lined and sprayed cookie sheet for about 5 min. Turn, cook few more minutes, until soft and blackened (doesn't have to be completely black) let cool until can handle. Then slice eggplant in half and scoop out flesh (seeds ok). Chop eggplant flesh a bit and but in bowl. Add lemon juice and mix.

Add rest of ingredients. Stir. Chill. Serve with pita chips, crackers...etc. Leftovers good on sandwich with olives and tomatoes.

Pear/Bleu Cheese Salad

This is a very tasty salad that is easy to prepare. Thanks, Jen!

INGREDIENTS:

1-2 pears
1/3 cup walnuts
couple oz blue cheese
mix of romaine and red lettuce leaves (chopped)

DIRECTIONS:
Core a pear or two and slice (skins on it okay). Sautee over med-low heat in a raspberry vinagrette (any store bought kind is okay) for approx 5min. Let cool
Sautee walnuts with 1/2 tbs butter and 1 tbs sugar of med-low heat for approx 10min. let cool

Dressing: 1/2 cup canola oil, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1 tbs raspberry vinagrette, couple tbs chopped basil, salt and pepper to taste
add all dressing ingredients in mason jar with lid and shake.

Once ready to serve, combine pear, lettuce leaves, walnuts and blue cheese with dressing. (save a few of the pears/walnuts/cheese to add to top of salad).

Everything can be made a day ahead of time and combined the next day. Dressing stays good for a week in fridge. Walnuts for longer.


NOTE: For a quick side--sautee pears in the rasberry vinagrette and serve with blue cheese or goat cheese on top, warm or cold

Quickie Huevos Rancheros

This recipe is great for a quick version of an all-time favorite.

INGREDIENTS:
Tortilla Chips
Salsa
Eggs
Cheese

DIRECTIONS:
Layer tortilla chips on a plate followed by salsa.
Cook eggs (fried or over easy) then place on top of chips.
Cover with salsa and cheese.

Enjoy!!!

Grilled Pizza

Great for summer! Thanks, Suzi!

(See Quick Pizza Crust below or use your favorite crust recipe) roll out dough in small circles, place on baking sheet with corn meal
coat grill with spray
cook dough (cornmeal side UP) on grill for about 3 minutes
turn, (now cornmeal side DOWN) coat with olive oil mixed with salt and pepper
top with chopped fresh herbs (basil and oregano are my favorites)
top with thinly sliced tomatoes, and Romano or (or parm) cheese
grill for 4-5 minutes (keep checking so you don't overcook the crust)


Quick Pizza Crust (I'm sure there are better recipes for crust, but this one works for me)

2 cups flour
1/2 tsp salt
1/2 tsp sugar
1 pkg yeast (2 1/4 tsp)
3/4 cup very warm vater
1 tbs olive oil

after kneading, let rise for 45 minutes, punch, cover, and rest for 10 minutes

Zucchini Curry

INGREDIENTS:

1/2 teaspoon each yellow or brown mustard seeds and cumin seeds, lightly toasted
2 - 3 garlic cloves chopped
1 small can jalapeno peppers
2 teaspoons finely grated fresh ginger
2 teaspoons salt
1 tablespoon curry powder
1/4 teaspoon ground coriander
3 tablespoons olive oil
1 large onion, thinly sliced
6 medium zucchini cut crosswise into 1/2 inch thick slices
1 large can unsweetened coconut milk
1/2 cup roasted cashews, chopped
extra salt and garlic powder to taste

DIRECTIONS:

In a mortar and pestle, pound garlic, jalapeño and ginger to a paste with half the salt then stir in curry powder, coriander, and toasted seeds.
Heat oil in a heavy skillet over moderately high heat and saute onion about 8 minutes (until golden).
Lower heat, add curry paste, and cook, stirring, 2 minutes.
Add zucchini and cook, stirring until it begins to appear moist 5 - 8 minutes.
Add coconut milk and remaining salt then raise heat till it comes to a boil then reduce heat to simmer. Cover pot and cook, stirring occasionally until zucchini is just tender, 10 - 12 minutes.
Sprinkle with cashews and serve with rice if desired.