Notes from Kingfisher Lodge

Fishing Reports, Chef's Notes, and Other News

Archive for Chef's Notes

Flood of food!

  Rain helps to yield a good crop but to much H2O buildup can be bad. As for the past couple of weeks we have had just that, to much!! It may have put a pinch on the morels and asparagus but hopefully the other fruiting pleasures we have on the “Horn” will blossom and be bountiful! Meanwhile the wine has still been flowing and the oven working hard to turn out some delightful morsels, giving art for the plate and filling honored guest with mouth watering eagerness.

Bring on the Chilies!!

Spring duck taquitas

Spring duck taquitos, warm tomatillo salsa, New Mexican chili sauce

 

Fire grilled flat iron, Mexican queso,fingerlinks, arugula and santo leafs with red pepper demi glaze

Fire grilled flat iron, Mexican queso,fingerlings, arugula with red pepper demi glaze

 

Oaxacan chicken, blue corn "dumplings", green beans, Indean nut mole'

Oaxacan chicken, blue corn "dumplings", green beans, Indian nut mole'

Mango taco, Navajo crisp, Kahlua and triple sec caramel

Mango taco, Navajo crisp, Kahlua and triple sec caramel

 

Matt and I with our freind Mayor Rahm Emanuel

Matt and I with our friend Mayor Rahm Emanuel

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New Dishes…

My Sourdough bread never has been so sweet!! Time, thats what it takes for that to happen and here in the kitchen at the lodge it’s abundant. This is what makes being the chef here so important to me. The choice of music, sometimes makes this place so tranquil and surreal that ever could the word “freedom” mean so much. Maybe its just pulling together, in this case ingredients, to make it right and the way it should be!  I have compiled a few new dishes and I hope you will enjoy them when you get here. In a time when so much is going on in the world, we will be here for you.

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Smoked Paprika and Fresh English Pea Rissoto

Smoked paprika and fresh English pea risotto

 

 

Asparagus and Wild Mushroom Salad, Gand Marnier viaigrette

Asparagus and Wild Mushroom Salad, Grand Marnier vinaigrette

 

Oaxacan Chicken, Blue Corn Dumplings, green beens and carmelized onion-pinenut mole'

Oaxacan Chicken, Blue Corn Dumplings, green beans and caramelized onion-pine nut mole'

 

Braised Lamb Shank, roasted root veg and five bean ragout

Braised Lamb Shank, roasted root veg and five bean ragout

Hand crafted double chocolate stout cream

Hand crafted double chocolate stout cream

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Cooking for the King 2011!!!

I’m Back for Round 3

After a productive winter traveling in the Southwest, I am back  home here at the lodge with fresh new ideas inspired with chilis, cheeses, and new local purveyors. The sun will rise with Clint Krum’s ”home grown” eggs for breakfast, hand cut meats from Sackett’s Market of Sheridan and garden greens from my grow room!

Eat healthy, Fish well!!

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Dancing on the Sun, Kingfisher good morning!!

Walters 80th Birthday Dinner

Walters 80th Birthday Dinner

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New pork belly dish, Ginger Oaxaca chili glazed with crisp pickled vegetables

Cheers!

Smiles and Cheers!! What a great way to start the season. Thanks to all of you guys!!

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New in the Kitchen for 2010

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Thanks Guys!

  I’m back for the second season here at the King Fisher and as excited  as ever! I spent the winter in South Florida, Cooking fish fresh from the deep and exploring the Cuban side of American cuisine adding that touch to the modern South-Western dishes that go so well with our Montana cowboy attitude here at the lodge. 

  Unfortunately, Heidi has moved on to other opportunities and she is no longer with us so being busy starting the season my hours have been amplified some, but no worries that’s what I’m here for. Keeping the ovens up and the burners burning with the bread proofing  I promise to keep your appetite filled with great, art-full plates of food as you personal culinary “Guide” at home here at the lodge! 

 

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Slow Cooked Lamb Shank

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True Walleye and Northern Bean Kalamata, Crisp Basil
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Cuban Pork Strudel
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Fresh Farm Eggs, Chicken, Pheasant, and a Goose egg that Lee found on the river. (we did not eat the Goose egg)
Although the pheasant eggs are great! They come from a farmer that rasies the birds.
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Santa Fe Choped Salad w/ Pheasant egg Sun-Up

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Cooking Class

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We had a great time making lunch and working with Pate Choux pastry. I demonstrated the versatility of the pastry how it is made with  milk and with water, showing the results from the two. We also made chocolate mousse and sampled home brewed beer and wines paired to the food.

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Here I’m showing the Opha fish to the class. Opha or “Moon Fish” is a fish similar to Hamachi or Yellow tail, it can grow up to 200 pounds and is great for grilling, searing and sashimi. We used it for our summer roll. It was chili rubbed, seared rare and wrapped with jicama, water cress, red peppers and an avocado aioli.

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Big Horn Bison Sopapilla

hops-12Fresh wild hops grow near by and the make excellent wild apple cider beer!

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Sun Rise At the Lodge

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This is a great representation of the peace we have here!  I have the opportunity to catch one of these from time to time.

  Unfortunately I did not have a camera, but we caught a glimpse of the northern lights a night or two ago as well.

Keep your eyes open and see it all!

 

Homemade Mortadella!

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After it was cure smoked.

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Finished Product.

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I’ve been doing some new dishes that keep the tongue tingling. This was made from the pig that we roasted in the ground.

  I have been working with some nice cherries and seeping them in a star anise port wine. Then I put them together as a tart.

Cherry’s and Port with stat anise ice cream

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Chocolate Mille-Feuille

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Avocado, Black Walnut and Danish Blue Salad

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Wild Boar BLT

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And then of course we had Cash’s birthday and I made the cake.

Chocolate Ice Cream Cake

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For those of you that would like to see pics or get recipes for some of the food that you had while staying here. you may contact me at  kwgchef@yahoo.com.

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Pig Roast!

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We all had a great Fourth! We cooked mister piggy in the ground, played horse shoes, and did our best not to catch any thing on fire.  I returned to work Tuesday with 20 pounds of black morel and a couple of porcini mushrooms. not bad for being this late in the season. I was on a quest for the King Bolitace but found the other lurking. What a prize!

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With that I went to work planning out the week! There is never a shortage of help from the boys and I think this may be a good starting point for Kade! The only way to learn the job is to do it!

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A young chef in the making!

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Roast Pig, Coming Up!

Happy 4th of July!!!!

We are cooking a pig in the ground and will  show you it all from start to finish later. Need the bang first!!!

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Tumbleweed of Brie

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Seared Scallop with ginger corn custard and chili creme, shrimp butter

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Peach tart

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Breakfast quiche

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Range and Sky!

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This is one of my new favorites! It represents the classic French style of cooking. The best thing is also that it represents Montana and its surplus of wild game that helps to put peace at mind reminding us of our heritage. One could only imagine the herds that once roamed the area where the lodge now sits, just as the coveys of pheasant that are still so plentiful, one has to be cautious while driving. (they’re as thick as the bugs)

I put together the idea for this dish while camping and doing what I do in my off time, think of food!  I started by implemented the coul fat I so love, and some of the ground bison I have on hand. The pheasants I then broke down, using the bones for stock.

land-and-sky-legs2The legs I then stuffed with caramelized onion and garlic. I placed some duck fat in the pan to help with the moisture and seasoned them before roasting in a hot oven. It is nice to use a little aluminum foil to keep the drummets from burning!

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After laying out the coul fat, laying out the seasoned minced bison and applying a layer of coriander pesto, I placed the pheasant breast in the center and began to roll the “sausage” tightly into the link.

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It’s not necessary to tie the links. They will roast nicely in the hot oven and maintain their shape.

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Dinner With the Seattle Guys!

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These guys were a great group that could fish all day and still have the energy to laugh until late at night!

To contact me for recipies  kwgchef@yahoo.com is the best way!

We didn’t stop with the Range and Sky!

Carmel Popcorn Sweet Bread

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Asian Braised Pork Belly w/ date mustard

Preserved Lemon and Herb Confit / Roast Chickenpork-belly-date11

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Strawberry Rhubarb Poppy Cheese Cake

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Herb has an “H” in it!
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The herb garden is coming up well thanks to Keri’s constant maintenance!

I would like to thank those who commented on the “processed chicken” I serve for a lunch sandwich.

I do several favored types and are, like I say, “easy but complicated,” but I thought I would share a few pics and the process as it goes.

There is one key ingredient that can be hard to find if you are attempting this at home, coul fat, every animal has it holding their stomach together but pig coul fat works the best! Ask a local butcher or specialty store if they carry it or can get it for you. I use Prairie Harvest, a company that deals in wild game and specialty meats www.prairieharvest.com .

Coul fat has been used since the beginning of food preparation. It’s handy for holding together meats and other components for slow roasting and sausage making. The thin layer of coul fat nearly cooks away and helps to maintain the shape of what it has in side. It was the original way that processed lunch meats were put together by the butcher until mass production in factories took over. It’s an art that I love to continue to utilize and to share with those who are interested in the way true food is done! I’m planning a ”Range and Sky” later this week which I will utilize the coul fat. Check back later for the pics and process!!processed-chicken12

I start by spreading the coul fat out and placing the marinaded chicken on the side closest to me. This is a South Western Chili Rubbed Chicken I’m doing.processed-chicken41

I roll the coul fat around the chicken, keeping it nice and tight, tucking in the ends as I roll.

Once it is all rolled up, I use butchers twine to tie it.processed-chicken-cooked1

I roast it at 350 degrees for approximately 30 min or until it reaches an internal temperature of 165.

Of  course, I cool it off and, after removing the butcher twine, I slice it on a sharp slicer!

The end process results in a slice of sandwich meat! There is nothing better when it’s fresh!

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Kingfisher Lodge · PO Box 7828 · Ft. Smith MT 59035
800.835.2529 · 406.666.2326 · 406.666.2356 FAX · bighornkingfisher.com

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