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    New Frontier Cooking: Recipes from Montana?s Mustang Kitchen
    New Frontier Cooking: Recipes from Montana?s Mustang Kitchen
    New Frontier Cooking: Recipes from Montana?s Mustang Kitchen
    Ebook284 pages1 hour

    New Frontier Cooking: Recipes from Montana?s Mustang Kitchen

    By Carole Sullivan, Lynn Donaldson, Russell Chatham and Jeff Bridges

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    About this ebook

    Designed to bring people together, Frontier Cooking brings the magic of chef Carole Sullivan’s personalized family-style meals to your home kitchen, backyard, and the great outdoors. Prepare your very own celebrity meals just like some of Mustang’s favorite customersrevel in the Thanksgiving tradition of Jeff Bridges or celebrate Michael Keaton’s annual July 4th barbecue.

    Each chapter is organized according to custom menus designed for every occasion, from streamside picnics and wilderness brunches to formal holiday dinners. Cook authentic frontier recipes that have been adapted for simple and savory home cooking, such as:

    Minted Pea Soup
    Tarragon Chicken Salad
    Montana Meatloaf
    Pancetta-Sage Stuffed Boneless Turkey
    Apple Spice Cake with Warm Caramel Sauce

    Featuring more than 100 original recipes and accompanied by mouthwatering photographs, Frontier Cooking will teach you to cook real foodfor real people.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateApr 5, 2016
    ISBN9781510701854
    New Frontier Cooking: Recipes from Montana?s Mustang Kitchen

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      Book preview

      New Frontier Cooking - Carole Sullivan

      Cover Page of New Frontier CookingHalf Title of New Frontier CookingTitle Page of New Frontier Cooking

      Copyright © 2016 by Carole Sullivan

      Photography copyright © 2016 by Lynn Donaldson

      All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

      Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

      Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

      Visit our website at www.skyhorsepublishing.com.

      10 9 8 7 6 5 4 3 2 1

      Library of Congress Cataloging-in-Publication Data is available on file.

      Cover photo credit: Lynn Donaldson

      Photography by Gib Meyers for pages: 26, 27, 28, 110.

      All other photography by Lynn Donaldson.

      Cover design by Engine 8

      Sweetgrass Books edition edited by Seabring Davis

      Food styling by Carole Sullivan

      Print ISBN: 978-1-5107-0181-6

      Ebook ISBN: 978-1-5107-0185-4

      Printed in China

      ACKNOWLEDGMENTS

      Dorothy and Gerald Glaser; Val Jacobson and Jena Finley; At Home on the Range; Gourmet Cellar; Montana Fish Company; Livingston Kite Company; Natural Resources Defense Council; World Wildlife Fund; American Prairie Reserve; Costco; MARS, Inc.; D’amico Catering; Depuy Spring Creek; Dale and Margaret Vermillion; Jen, Pat, Josie and Isla Vermillion; Sweetwater Travel; Les Berthy; Eric Paramore; Henry Harrison; Clyde Aspevig and Carol Guzman; Jim and Linda Harrison; Michael Keaton; Colin, Isabel and Simone Davis; Dan, Charlie, Ben and Chase Vermillion; Evie Cranston; Carl and Elizabeth Webb; Meredith Brokaw; Russell Chatham; Gem and Mark George; The Mary Grace Family; The Boreham Family; Malou Flato and John Taliaferro; Susan and Jeff Bridges; Diane Stillman and Elaine Uehlin; Lee Kinsey and Secluded Waters Outfitters; Gib and Susan Myers; the Hudson Family; Tumblewood Teas. And a special acknowledgement to Montana Party Rentals. Thank you to all of the supporters of our Kickstarter.com campaign, including Colin K. Davis, Deb Endres and Jean Heishman Grant.

      406-222-8884 ~ www.MustangCatering.com

      CONTENTS

      FOREWORD

      By Russell Chatham

      INTRODUCTION:

      KEEPING THINGS SIMPLE

      By Jeff Bridges

      A WORD FROM THE AUTHOR:

      THE MUSTANG STORY

      By Carole Sullivan

      THE MUSTANG STANDARDS

      WITH THE REGULARS

      Artichoke Parmesan Soup

      Hearty Vegetable Soup

      Indian Lamb Stew

      Chicken Mirabella

      Wild Mushroom Stroganoff

      Pulled Pork Sandwich

      Chicken Pot Pie

      Lemon Blueberry Cupcakes

      THE WILDERNESS BRUNCH

      WITH THE NATURAL RESOURCES DEFENSE COUNCIL

      Whole Chilled Salmon with Cucumber Dill Sauce

      Orzo Salad

      French Potato Salad

      Minted Pea Soup

      Huckleberry-Peach Crisp

      AL FRESCO ON THE RANGE

      WITH THE AMERICAN PRAIRIE RESERVE

      Bison Short Ribs Provençal

      Creamy Polenta

      French Green Beans

      Balsamic Vinaigrette with Mixed Greens

      Catfish Fingers with Lemon Tarragon Sauce

      Lemon-Goat Cheese Cheesecake

      BARBECUE ON THE RANCH

      WITH ELIZABETH & CARL WEBB

      Stuffed Jalapeños

      Classic Coleslaw

      Calico Beans

      Cowboy Stuffed Potatoes

      Mixed Grill with Herb Oil

      Sweet & Salty Pecan Bars

      Huckleberry Bars

      PATRIOTIC PARTY

      WITH MICHAEL KEATON

      Chicken Enchiladas

      Turkey Chile Verde

      Chile Rellenos Casserole

      Grilled Vegetables

      New Three Bean Salad

      Summer Berry Pies

      SUMMER GARDEN PARTY

      WITH EVIE CRANSTON

      Chicken Torte Milanese with Tomato Basil Sauce

      Caesar Salad

      Smoked Trout Dip

      Prosciutto-Phyllo Wrapped Asparagus

      Boursin-Filled Peppadews

      Fresh Berries with a Prosecco Sabayon Sauce

      RIVERSIDE RENDEZVOUS

      WITH MALOU FLATO & JOHN TALIAFERRO

      Angel Hair Pasta Salad

      Shrimp and Avocado Salad with Dijon Shallot Vinaigrette

      Tuna Pasta Salad

      Broccoli Grape Salad

      Quinoa Tabouleh

      Tarragon Chicken Salad

      Noodles in Peanut Sauce

      Curried Couscous Salad

      FAMILY FEAST

      WITH KATHRYN & JOHN HEMINWAY

      Crab Cakes with Chili-Lime Sauce

      Carrot Ginger Soup

      Fresh Spring Rolls with Asian Dipping Sauce

      Evil Jungle Chicken with Perfect Rice

      Snappy Lemon Ginger Tea Ice Cream

      A FISHERMAN’S LUNCH

      WITH LEE KINSEY

      Cucumber Mint Soup

      Gazpacho

      Italian Muffeletta Sandwich

      Roast Beef Sandwich

      Secret Sauces

      A PRAIRIE PICNIC

      WITH WORLD WILDLIFE FUND

      Bison Chili Molé

      Pico de Gallo

      Guacamole

      Corn Salad

      Caramel Walnut Brownies

      A HOLIDAY TRADITION

      WITH JEFF & SUSAN BRIDGES

      Pancetta-Sage Stuffed Boneless Turkey

      Classic Gravy

      Mashed Potatoes

      Roasted Root Vegetables

      Orange-Cranberry Relish

      Apple Spice Cake with Warm Caramel Sauce

      SAVOR THE STORM

      WITH CAROL GUZMAN AND CLYDE ASPEVIG

      Roasted Butternut Squash Soup

      Kalamata-Fig Tapenade

      White Bean Roasted Garlic Dip

      Cumin-Spiced Carrot Dip

      Grilled Foccacia

      Grilled Vegetable and Italian Sausage Lasagna

      MEET ME AT MUSTANG

      WITH THE REGULARS

      Chicken Noodle Soup

      Tomato Bisque

      Grilled Chicken Sausages with Apples, Yams and Onions

      Four Cheese Pasta

      Bolognese Sauce

      Montana Meatloaf

      Lobster Pot Pie

      Molasses Cookies

      Oatmeal Raisin Cookies

      Peanut Butter Cookies

      Snickerdoodles

      Chocolate Chip Cookies

      INDEX

      FOREWORD

      When Mike Art bought Chico Hot Springs in Montana, in the early 1970s, it was a derelict liability threatening to collapse. Not much was noticeably done to correct that until 1977. Realizing you could not expect to have a successful hotel, from the second story of which you could clearly see the exact geographic middle of nowhere, without a restaurant, he proceeded to build one.

      A rustic dining room was constructed to suit the locale, but the menu was anything but rustic. I first set foot in it one evening on the way back from a fishing trip to Yellowstone Park with John Bailey. Fresh oysters? Duck? What the hell was going down here?

      It turned out the chef, a seemingly callow youth named Larry Edwards, had been recruited up from Jackson Hole. Frankly, I don’t recall that whole original menu, but baked brie and sole en croute were most assuredly not items one encountered at that time on menus anywhere west of Chicago or east of San Francisco.

      A few years later, Edwards moved on, and while Chico was and remains a good place to eat years later, the brilliance he initially brought to the venue went with him. As the eighties became the nineties, many, including myself, literally begged him to open his own restaurant in Livingston, but for reasons known only to him it never happened.

      Finally, by 1994, it was clear no one was going to step up to bat, and I began lying awake nights thinking about how I might do it. The only real estate that made sense was the Livingston Bar and Grille, which had been purchased by Mike Art, and over which Edwards presided for a few years. But then it was sold to people who had no business owning a restaurant and under whose tenure it degenerated into a filthy, mouse-infested ptomaine emporium.

      Naturally, they put it up for sale, but at a price so absurd no one could buy it, as they would be hopelessly buried in debt from day one. In early 1995, I sat down with my friend and realtor Ernie Meador and tried to figure out the lowest offer the desperate owners would accept. All the serious buyers had come and gone, and no one had looked at it in two years. When we made our offer, they accepted it instantly like a trout inhaling a mayfly.

      It took more than a few minutes for me

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