The Food of Breckenridge

On August 28, 2019 By Isobar ExpeditionsIn Colorado2 Comments

Like any resort town, there are a lot of restaurant choices in Breckenridge, Colorado. You can also find just about any type of food that you might desire, but the vast majority of them are what we’d consider to be western in style. We consider western style to be a lot of steaks, burgers, and chicken, but also a lot of gamier meats such as elk, duck, trout, and even things like rattlesnake. When people come to Colorado, they associate it with ranches and cowboys, which is absolutely correct, so that is the type of food they often want to eat.

BBQ Chicken and Chicken Andouille Sausage

One thing that you find about restaurants in Colorado, and especially in the resorts, is that they are quite casual even if the food is upscale. When you come to the mountains, you wear blue jeans to any restaurant that you visit, no jacket or tie required. Also, many of them have outdoor seating that allow you to enjoy the wonderful views of the mountains and they use heat lamps to ensure that the scenery can be enjoyed even in the winter months. We really enjoy eating in such a relaxed atmosphere with the views of nature all around us.

Pizza with Rattlesnake, Elk, and Italian Sausage

We had our fair share of traditional western food, but we also ate a few other things as well. One of our first meals was an American style meatball sandwich that certainly didn’t skimp on the meat and cheese. We ate a wonderful BBQ chicken with spicy chicken andouille and potato salad, very western. Even a pizza in Breckenridge can be a western adventure like the one that we ate with rattlesnake, elk, and Italian sausage with red peppers, onions, and jalapenos. We did enjoy a seafood dinner with fresh oysters (not Rocky Mountain oysters), scallops with capers and a roasted corn relish, and fresh mountain trout.

Needless to say, since it is Colorado there was no lack for options to quench your thirst. We went to the Breckenridge Brewery where we enjoyed a flight of beers with four different styles. Even when not going to a brewery, every restaurant carried a variety of locally brewed beers as well. A perfect way to unwind from a long day of hiking. Breckenridge certainly had plenty to offer as far as restaurant choices and everywhere we ate was truly wonderful.

Homemade Sloppy Joes

On August 7, 2019 By Isobar ExpeditionsIn Food, Recipes2 Comments

You can find various styles of beef sandwiches, beef on a stick, or beef pockets like empanadas throughout the world. The sloppy joe sandwich is uniquely American, though, and something that many people will relate to their childhoods. Most people grew up making sloppy joe sandwiches using sauce from a can, but it is possible to make it from scratch with fresh ingredients. We found that making homemade sloppy joes was not only easy, but the taste was better than what you can get from a pre-made sauce. You also have the option to make a different twist on the dish as well, perhaps making it a little spicy, but we chose to go with a traditional approach.

INGREDIENTS

1 lb Ground Beef
1/2 Medium White Onion – diced
2 cloves Garlic – minced
1 Red Pepper – diced
3/4 cup Ketchup
1 dash Worcestershire Sauce
2 tbsp Brown Sugar
1 tsp Dijon Mustard
Salt and Pepper to taste
2 cups Water

INSTRUCTIONS

Place the ground beef and onion into a large skillet and heat over medium-high heat, breaking the ground beef up as it cooks, until the meat is browned and the onion is soft, about 10 minutes. Add the garlic and pepper and cook for another 2 to 3 minutes. Add 1 cup of hot water and stir, being sure to scrape the bottom of the skillet to incorporate all of beef bits into the sauce. Add the ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt and pepper. Add another cup of hot water, bring to a simmer, reduce the heat to medium-low and cook until the sauce is thick and the liquid has been reduced, about 40 minutes. Serve on buns.

Another Take on Spicy Chicken Curry

On July 31, 2019 By Isobar ExpeditionsIn India, Recipes2 Comments

We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.

INGREDIENTS

2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
1 Medium White Onion – thinly sliced
2 Garlic Cloves – chopped
1 tsp Fresh Ginger – peeled and grated
1/4 tsp Ground Cinnamon
1/2 tsp Ground Turmeric
1/2 tsp Ground Cumin
1/4 tsp Garam Masala
1 Serano Pepper – chopped (deseeded for less heat)
1 Fresno Pepper – chopped (deseeded for less heat)
2 tsp Tomato Purée
2 tsp Lemon Juice
2 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.