During this time of COVID having a place to prepare your own meals is key. While staying at one of our luxurious Abode’s you have access to stunning kitchens that are primed and ready to be used to prepare delectable meals for your friends and family. These spaces are for gathering, socializing, and creating tasty feasts for your people to come together and enjoy each other’s company. If you don’t feel like you are up to eating out we’ve scoured Dishing Jackson Hole’s website for delicious recipes from local Jackson Hole restaurants that you can whip up right in your Abode’s kitchen.
WATERMELON MINT LEMONADE
Graze Living’s Hillary Munro serves up two drink recipes that promise to liven up your lives this summer.Ingredients
- 2 cups water
- 1 cup sugar
- ½ cup freshly squeezed lemon juice (approx. 4 lemons)
- 5 to 6 cups of watermelon, cubed
- 2 sprigs of mint
- Optional: Vodka
- In a pot on high heat, bring sugar and water to a light boil until the sugar is dissolved and your mixture is clear. Turn off the heat and toss in the sprigs of mint. Allow mint to steep for 15 minutes, then remove it from your simple syrup and discard sprigs. Allow mint-infused syrup to cool for about 10 minutes and then pour into a blender with the watermelon. Blend until smooth and then strain the mixture through a fine sieve into a pitcher to get rid of any unwanted seeds or pulp. Add lemon juice to the pitcher and stir.
- Serve as is over ice, with mint as a garnish or add to a glass of ice filled with 2 ounces of vodka
BLACKBERRY RANCH WATER
For the blackberry simple syrup:
- 1 cup blackberries (or other berries of your choice)
- 1 cup sugar
- 2 cups of water
- For the cocktail:
- Silver Tequila
- Topo Chico
For the garnish:
- mint, lime and fresh blackberries
- Add the berries, sugar and water to a small sauce pan and simmer on medium, stirring occasionally, for 20 minutes and mashing the blackberries to get all the color and flavor out.
- Strain and pour into a glass bottle with tight fitting lid.
- Mix your desired amount of tequila, Topo Chico, and simple syrup (suggest 1/3 of each) and pour over ice.
- Garnish with mint, lime and fresh berries.
HATCH’S MANGO HABANERO CHICKEN
For the mango habanero glaze:
- 2 cups fresh mangos, diced
- 1 fresh habanero pepper, chopped
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
For the chicken:
- 1/2 cup rice vinegar
- 1/2 cup Tanteo Habanero tequila
- 6 airline chicken breasts
- 1 cup mango habanero glaze
- Salt and pepper, to taste
- Mustard frills and fresh habanero pepper, for garnish
For the glaze:
- Blend mango, habanero pepper and half the brown sugar in a food processor or blender until smooth.
- On low heat, melt the rest of the brown sugar in a sauce pan, stirring consistently so it doesn’t burn.
- After sugar is melted, add habanero-mango puree and apple cider vinegar to the pan.
- Reduce the mixture, stirring occasionally, until it is the consistency of syrup.
- Set aside to cool.
For the chicken:
- Marinate chicken breasts in the rice vinegar and tequila overnight in the fridge.
- When ready to cook, heat grill to medium-high.
- Brush chicken with mango habanero glaze and season with salt and pepper.
- Place the chicken, skin-side down, and grill 6-8 minutes per side or until the internal temperature reaches 165 F.
- Brush each side with more glaze halfway through.
- Allow chicken to rest 2-3 minutes before serving.
- Garnish with mustard frills and fresh habanero pepper.
- At Hatch, this dish is served alongside black bean puree and jicama slaw.
SPUR OVERNIGHT OATS
- 1 1/2 cup gluten-free rolled oats
- 2 tablespoons chia seeds
- 3 ounces blueberries
- 1 banana
- 2 cups unsweetened almond milk
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Sliced banana and strawberries for garnish
- Blend almond milk, banana, honey, lemon juice, vanilla extract and salt in a blender until smooth.
- Combine banana mixture with oats, chia seeds and blueberries.
- Place in serving vessel and let sit overnight.
- Garnish with sliced bananas and strawberries.
Glorietta’s Pasta Pomodoro
- 2 cups sweet onion, chopped
- 1 cup garlic gloves, diced
- 5 pounds San Marzano tomatoes
- 1/8 cup fresh oregano
- 1 cup sugar
- Salt and pepper to taste
- In a stockpot, sauté the onions and garlic until translucent, about 15 minutes.
- Meanwhile, pulse the tomatoes in a food processor to get rid of large chunks.
- When the onion mixture is finished cooking, pulse that in a food processor until there are no large chunks.
- Add the tomatoes, onion-garlic mix, oregano, sugar and salt and pepper to a large stockpot, and cook until it is reduced by one-third.
- Set aside and store in a proper container.
- To make the pasta, add the pomodoro to a sauté pan, on low heat.
- Cook the dry spaghetti for 10 minutes in salted boiling water.
- Pour the spaghetti into the pomodoro and continue cooking for 1 minute in the sauce.
- Season with salt and pepper to taste, and garnish with basil, parsley and olive oil.