This is happening. Andy and I have been trying to re-create the Fort’s pickled jalapeños stuffed with mango-whipped peanut butter for quite some time. See the real deal from my previous blog post by clicking here. First step? Full size pickled jalapeños. Can’t buy ‘em. Gotta do it yourself.
Then, you must sterilize the jar. I boiled the jar and lid for 5 minutes. My Dad said, “you know, like sterilizing a baby bottle.” Um…no, I don’t know. My baby is a dog. She does not drink from bottles. But, I like that my Dad has this skill.
Jars are ready! The rest is easy!
1 pound medium size fresh jalapenos (10 – 15)
3 1/2 c. cider vinegar
1 3/4 c. water
1/2 c. sugar
1 1/2 tsp. salt
2 1/2 tsp. sesame oil
1 tsp. pickling spice
3/4 c. coarsely chopped yellow onion
3/4 c. coarsely chopped carrot
3 cloves garlic, peeled, whole
1. Rinse the jalapeños and trim off the woody end from the stems.
2. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice.
3. Then, add the jalapenos, onion, carrot, and garlic.
4. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes.
5. Remove from the heat.
6. While still hot, transfer the jalapeños and pickling juice to your sterilized 1 quart jar or other tempered glass container.
7. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
See you in a week or so for phase II!
The Fort is one of our favorite go-to restaurants for a “Colorado experience” and quality (and unique) meats. An adobe “castle” nestled in the foothills and amongst the red rocks, the Fort has been serving fare of the old west since the 1960′s. The Fort’s history is an interesting one. A history from their website:
It all began in 1961 when my mother, “Bay” (Elizabeth Arnold) wanted to build an adobe style home in the country outside of Denver, so my brother, Keith, and I could grow up in the country with clean air, horseback riding and fishing. My father (Sam’l P. Arnold) and mother were amateur historians. Bay was reading a book about Bent’s Fort, a famous Colorado fur trade fort built in 1833, and saw a drawing in the book of this adobe castle on the plains. She turned to Sam’l and said, “Let’s build an adobe castle like this!” At this time, they discovered this beautiful red rock property that was for sale and bought it in 1961.
They hired William Lumpkins, the top architect in adobe construction from Santa Fe, and he hired a contractor from Taos, New Mexico. With the help of 22 men, we puddled over 80,000 mud and straw bricks, weighing 40 pounds each, to construct the main building. When the costs of construction exceeded the budget, the bank suggested that we put a business in the historic “Fort” we had built as our home. Sam’l turned to Bay and said, “You can cook!” and then she said to Sam’l, “Well, you can cook!” They had Lumpkins redesign the lower level to be the restaurant and the upper level as our living quarters. All the furniture, gates, doors and chairs were hand carved by Taos artists in the same style as they were in 1833. The Fort restaurant opened for business in February 1963.
That same year, we adopted a Canadian black bear cub named “Sissy” who lived at The Fort for 19 years. She was my pet bear, and died of old age. There are many stories and photos of Sissy bear at the Fort. Go to our web site, http://www.thefort.com, to see pictures of Sissy bear. Today, our offices are on the upper level where we lived when I was a little girl.
What to serve in our Fort? Bay and Sam’l started researching the diaries of what the pioneers ate along the Santa Fe Trail, what the mountain men ate, and the cuisines of the native Indian tribes. As Bent’s Fort was originally located on the border of Old Mexico and U.S. territory (present day La Junta in Southeastern Colorado), the culinary influences of the Mexican and Spanish traders were also part of this amazing “fusion” cuisine served at Bent’s Fort. My father’s research for his cookbook, Eating Up the Santa Fe Trail, was the inspiration for our menu. The Fort’s staples have always been buffalo, elk and quail. Today we serve over 80,000 entrees of buffalo annually.
The Native Americans ate all parts of the buffalo including the bone marrow (Julia Child’s favorite), tongue, and Rocky Mountain oysters. Try them! You’ll like them! The Hailstorm was the first Colorado cocktail served in 1833 at Bent’s Fort. It is our signature drink today.
By exploring our rich Western cultural and culinary past, we reintroduce food trends of the 1800’s, which create current trends of their own.
One of the more unique items at the Fort is the Jalapeños Escabeche Stuffed with Peanut Butter (House made pickled jalapeños with a mango whipped peanut butter). Sounds strange right? Strange they may be, but they are also delicious.
Andy and I decided to attempt this dish at home – with limited success. The problem? We cannot find large pickled jalapeños. We can find baby ones, but that’s it. So, we stuffed the baby ones with a blend of peanut butter and frozen mango (food processor). Good, but not the same.
This Easter, we decided to try the Fort’s special Easter menu. I had the Kurabata Ham Steak drizzled with huckleberry gravy and served with garlic and leek mashed potatoes and asparagus. Delish!
For dessert we had chocolate and orange mousse:
What a great meal! Keep in mind that most everything at the Fort is gluten-free!