Category Archives: Wyoming

Pig Candy – Wyoming

Fries dipped into a milkshake. Chocolate covered pretzels. Prosciutto wrapped melon. Sweet and salty pairings may seem incongruous (see our recent Fluffernutter post) but they are actually delicious. Now comes Pig Candy (a.k.a. candied bacon) made famous

Pig Candy (aka candied bacon)

 

by Café Genevieve in Jackson Hole. You could order this online for princely sum, or try our recipe. Just leave out the cayenne pepper if you don’t want the heat. You can also make this on the grill if you prefer.

The National Elk Refuge near Jackson Hole is a conservation area run by the U.S. Fish and Wildlife Service. Its mission is to provide, preserve, restore, and manage the winter habitat for the Jackson Elk Herd. The refuge is also habitat for endangered species, birds, fish, and other big game animals.

Pig Candy

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1/4 cup brown sugar
  • Pinch of cayenne pepper (optional)
  • 8 slices thick cut bacon
  • 3 tablespoons maple syrup

Instructions

With a fork, combine brown sugar and cayenne pepper in a small bowl. Lay bacon on slotted broiler pan with foil underneath to catch drippings. Spread half the brown sugar mixture in an even layer on the bacon, making sure there are no clumps of sugar. Place pan in 400 degree oven for 15 minutes. Remove pan from oven and brush on half of the maple syrup. Turn the bacon over and spread on the remaining brown sugar mixture, followed by the rest of the maple syrup. Bake an additional 15-20 minutes or until bacon is crisp and browned. Let cool completely before serving.

Advertisements

Oh, Give Me a Home: Cowboy Cookies – Wyoming

We will not say one discouraging word against the Cowboy Cookie. A variation on the tried-and-true chocolate chip, this cookie is satisfyingly crisp on the outside and chewy in the center. The origin

Cowboy Cookies

of the name is as fuzzy as spring duckling. Some say it has something to do with the addition of coconut, oats and pecans, which help keep a cowboy fortified in the saddle. Sounds mighty sensible to us. The StateEats kids gobbled these up before we could utter “giddyup.”

Cowboy Cookies - Wyoming

If you’ve never seen it, the Grand Prismatic Spring in Yellowstone National Park in Wyoming is a wonder to behold. It is the largest hot spring in the U.S. and is known for its striking rainbow hues.

Cowboy Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

In a large bowl, combine flour, baking soda, baking powder and salt. Set aside. With the paddle attachment of an electric mixer, cream the shortening and two types of sugar on medium speed until thick and creamy. Add eggs, and vanilla. Add flour mixture. Stir by hand until well combined. Then add oats, coconut, chocolate chips, and nuts if using. Stir by hand until well combined. Drop walnut size dough balls onto a baking sheet lined with parchment paper. Bake for 7-9 minutes at 350 degrees. Remove to wire rack to cool. Transfer to an airtight container.

Pecan Crusted Trout – Wyoming

Ah, Wyoming. Big sky country. From Yellowstone National Park and the Grand Teton National Park in the northwest, Devils Tower in the northeast, to Fossil Butte Monument in the southwest, the Cowboy State is hardly lacking in scenic trails for hiking or biking, breathtaking vistas for wildlife watching, and winding rivers for boating, rafting and fishing.

Pecan Crusted TroutThe cutthroat trout is the official state fish of Wyoming. This fish with four subspecies found in the state used to swim in abundance but their numbers have dwindled in recent years due to development, drought and introduction of non-native trout species that overwhelmed the cutthroat. Some conservation groups petitioned the federal government to place the cutthroat on the endangered species list but were unsuccessful. Conservationists are still concerned, particularly with the native Yellowstone cutthroat.

But don’t worry, most of the trout available in U.S. supermarkets is farmed-raised according to the Monterey Bay Aquarium Seafood Watch. It is marketed as rainbow, golden or steelhead trout and because it’s sustainable and abundant, it’s considered a “best choice.” This recipe pairs the flaky fish with the nutty crunch of pecans, a flavor duo made in heaven.

Taste of the Tetons is coming to Jackson Hole, September 7, 2014, part of the Jackson Hole Fall Arts Festival.

Pecan Crusted Trout

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup pecans
  • 1/2 cup corn flake crumbs
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon chopped rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 trout fillets
  • 1 tablespoon butter, melted
  • 1 tablespoon coarse ground mustard

Instructions

Toast pecans by placing them in a skillet on medium heat, continually tossing the nuts in the pan so they do not burn. Cook until the nuts brown just a bit and you can smell them toasting, about 5 minutes. Once cool to the touch, chop finely or pulse in the food processor a few times.

Combine the chopped nuts with the other dry ingredients and the chopped herbs. In a separate bowl, combine butter and mustard. Brush the mustard mixture over the fish fillets. Add nut mixture, pressing firmly to the fish so it adheres. Transfer the fish to a baking sheet coated with cooking spray, crust side up. Baked in preheated oven at 450 degrees for 10 minutes or until fish is flaky.