The Fort Restaurant Cookbook: New Foods of the Old West from the Landmark Colorado Restaurant

by Holly Arnold Kinney

Overview

The Fort Cookbook…. a celebration of New Foods of the Old West.

Constructed as a family home and then living history museum in 1961, the adobe Fort was built to emulate the frontier trading posts of the nineteenth century. Taking its cues from the architecture and the foods of the Southwest, the building and the menu hearken back to an earlier time while providing patrons with a modern and elegant dining experience.

This cookbook is a celebration of The Fort with more than150 favorite recipes developed throughout its fifty-eight-year history, including some from its most recent menus, and sixty-five full-color recipe photos. The Fort was an early proponent of locavore food and features regional game recipes, which brings additional appeal to this celebratory cookbook and memento. Some of the new and most popular recipes in this cookbook include Thomas Jefferson’s Green Chile Mac & Cheese Savory “Pudding”; Marinated Rack of Lamb with Couscous; and Mexican Chocolate Ice Cream Mud Pie.

Product Details

ISBN-13:	9781493056354
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	09/15/2021
Pages:	264
Sales rank:	1,058,253
Product dimensions:	9.80(w) x 8.50(h) x 0.90(d)

About the Author

Holly Arnold Kinney is a Colorado restaurateur, culinary leader, author/publisher, and founder/Executive Director of the non-profit organization, Tesoro Cultural Center. Ms. Kinney lived at The Fort with her family in 1963 and worked in the restaurant. She owned an international public relations firm from 1981-2003, specializing in culinary industries. Today she runs The Fort with ninety employees she refers to as her “Fort family.”

Table of Contents

Recipe List

Beginners

Fort Guacamole

Hot Sausage Bean Dip

Mountain Man Boudies

Buffalo Empanadas

Fort-Style Pickled Jalapeños

Buffalo Eggs

Duck Quesadillas

Six Shooters of Acapulco Shrimp

Crispy Citrus Lamb Riblets

Roasted Buffalo Marrow Bones

Rattlesnake Cakes

Buffalo Tongue with Caper Sauce

Rocky Mountain Oysters with Panko

Spirits and Libations

Bent’s Fort Hailstorm Julep

Shrub

Real Georgia Mint Julep

Jim Bridger

Bear’s Blood

The Last Roundup

1732 Philadelphia Fish House Punch

Original Santa Fe 1848 Gin Cocktail

Hot Buttered Rum

Yard of Flannel

Trader’s Whisky

Prickly Pear Margarita

Old-Fashioned Santa Fe Margarita

Pilot’s Cocktail

Fort Coffee

Bear Hunter’s Tea

St. Vrain’s Mule

Salty Dog with Saddle Leather

1809 Stone Fence

Strawberry Sangaree

Colanche Cooler

Virgin Strawberry Sangaree

Rudesheimer Coffee (Rudesheimer Kaffee)

Pomegranate Martini

White Ginger Sangria

Chiles and Sauces

Holly’s Ristra Chile Sauce

Sweet Red Chile Sauce

Sweet Red Pepper Chili Sauce

Chopped Green Chile Sauce

Red Chile Purée

Red Chile Sauce

Adobada Marinade for Pork, Chicken, or Beef

Red Chile Honey

Red Chile Honey Glaze

Samoren Sauce

Chipotle Sauce or Marinade

Oysters and Green Chile Sauce

Soups

Bowl of the Wife of Kit Carson

Curried Butternut Squash Soup

Holly’s Posole

Heirloom Bean Soup

Buffalo Vegetable Soup

Simple Shiitake Mushroom Soup

Chile con Carne, New Mexican-style

Holly’s Root Vegetable Soup

Navajo Zucchini-Jalapeño Soup

Holly’s Tarragon Gazpacho

Salads and Dressings

Cherry Tomato, White and Anasazi Bean Salad

Quinoa Salad with Fresh Garden Mint

Quail Salad with Damiana Vinaigrette

Smoked Duck Breast Salad with Bayou Avocado Dressing

Fort Green Salad with pickled ginger, jicama and pepitas

Heirloom Three Sacred Sisters Salad

Chipotle Honey Vinaigrette

Damiana Vinaigrette

Bayou Avocado Dressing

Chunky Maytag Blue Dressing

Jalapeño Buttermilk Ranch Dressing

Vegetable Side Dishes

The Fort’s Famous Black Beans

Heirloom BBQ Beans

Bay’s Georgia Green Chile Grits

Chayote Squash

Carrots of Beets with Red Chile Honey

Shoepeg Corn with Sweet Peppers

Cha Cha Murphy’s

San Luis Fingerling Potatoes

Fort-Style Red Potatoes with Corn and Anasazi Beans

Irish Trappers Champ

Arroz con Huevos Duros

Rice Pilaf

Wild Mushroom Risotto

Breads from the Oven

Indian Horno Bread

Herb Bread

Ranch-Style Pan Bread

Bannock Bread with Dried Western Fruits

Jalapeño Corn Bread

Lakota Indian Fry Bread

Pumpkin-Walnut Muffins

Quinoa Muffins

Bay’s Southern Spoon Bread

Meats of the Great Plains

World’s Best Beef or Buffalo Prime Rib Roast

William Bent’s Buffalo Herb Butter Tenderloin Filet Mignon

Gonzales Steak

Uncle Dick’s “Incorrect” Buffalo or Beef Steak

Smokehouse Buffalo BBQ Ribs

Elk Chops St. Vrain

Washtunkala Cast-Iron Kettle

Buffalo Blue Corn Tamale Pie

Toothless Charlie’s Ground Buffalo or Beef Steak

Mountains Meets the Sea- Marinated Grilled Shrimp with Buffalo Sirloin

Poultry, Pork, and Lamb

William Bent’s Teriyaki Quail

Quail en Quinoa

Charbroiled Quail with Red Chile Honey

Applewood Smoked Duck Breast

Balsamic Fig Duck

Cha Cha Chicken

Baked Stuffed Pumpkin

Baked Chicken Adobe

Country Captain Chicken

Thanksgiving Turkey with Pinon Nut Stuffing

Santa Fe Pork Adobada

Dixon and Ancho Chile Rub Pork Tenderloin

Antonio Archuleta’s Red Chile-Blue Corn Enchiladas

Crispy Southwestern Pork Shank with Chipotle Barbecue Sauce

General Armijillo’s Grilled Lamb Chops

Herbed Lamb Chops

Marinated Rack of Lamb with Couscous

Fish and Seafood

Taos Indian-Style Trout

Owl Woman’s Smoked Trout

Astrid’s Broiled Salmon with Scandinavian Dill Sauce

Fort Edmonton Canadian White Fish with Herbed Prairie Butter

Great Lakes Walleye with Lemon Cream Sauce

Crispy Cod with Homemade Tartar Sauce

Gulf Shrimp en Globo

Chipotle-Skewered Shrimp

On-the-Beach Steamed Giant Gulf Shrimp

Lobster and Shrimp Enchilada Suiza

Vegetarian Main Courses

Thomas Jefferson’s Green Chile Mac & Cheese Savory “Pudding”

Three Sacred Sisters Tamale Pie

Roasted Bell Peppers with Wild Mushroom Risotto

Quick Vegetarian Posole

Vegetarian Nacatamales

Holly’s Sweet Cupboard and Icehouse

Mexican Chocolate Ice Cream Mud Pie

Cider-Cooked Trappers’ Fruit

Vera’s Caramel-Canola Seed Brownies

Biscochitos

Gunny’s Brandied Pumpkin Pie

Chile-Chocolate Bourbon Cake

Bobbie’s Cheesecake

Bananas Flambé with Hudson’s Bay Co. Rum

Thomas Jefferson’s Peach Flambé with Scotch Whisky

Colorado Cherries Jamboree

Holly’s Adobe Brick Sundae

Homemade Butterscotch Sundae

Triple Cherry Cast-Iron Cobbler a la Mode

Sarah’s Rosemary-Infused Panacotta

Capirotada “Spotted Dog” Bread Pudding

Fort’s Famous Black and White Bread Pudding

Montana’s Wild Huckleberry Crème Brûlée

Charlie Carrillo’s Natillas

Bird’s Nest Pudding

Beatriz’s Flan

Queso Napolitano

President Andrew Jackson’ s Trifle

Green Chile Ice Cream