Chile peppers are native to South America, where they have been domesticated for more than 6,000 years, but made their way across the world when Christopher Columbus crossed the sea in hopes of finding the “Spice Islands.” The chile pepper spiced up the western world and is now one of the most prominent flavors in cuisine around the globe.
Is it chile or chili? The word “chili” is derived from the Aztec dialect and refers to plans known as capsicum. … Read the entire post >
Today we celebrate one of the most popular tequila cocktails, the margarita. While the history of the margarita has many differing claims and its official origin is unknown, it is thought that the margarita may have been created in 1938 by Carlos Herrera, a restaurant owner who created the cocktail for a guest who was allergic to most liquors, but not tequila.
The simple drink comes in many different varieties. Whether you’re in the mood for a simple, classic drink … Read the entire post >
Have you committed to clean eating in 2017? The key to sticking to your healthy New Year’s resolutions is to switch things up, rather than getting caught up in a routine that will quickly bore your taste buds. This year, try making new recipes each week to keep your interest peaked and the momentum going. Pair our Minted Trout recipe with a side of our Chayote Squash for a tasty and nutritious dinner.
Chayote Squash
This unique squash was … Read the entire post >
‘Tis the season for baking holiday treats with family or friends, and rumor has it that jolly old Saint Nick is a big fan of cookies on Christmas Eve. This year, try something other than the traditional frosted sugar cookies or homemade chocolate chip cookies and treat Santa to biscochitos, a special New Mexican Christmas treat.
Biscochitos, or New Mexican shortbread cookies, are anise-flavored cookies rich in flavor, but still light. The cookie was brought to the Southwest by the … Read the entire post >
Winter has arrived in Colorado and is here to stay for a while. With forecasts below freezing and snow storms in the near future, keep cozy by enjoying some of our favorite warm cocktails.
Trader’s Whiskey
By the time quality whiskey made its way west in the 1860s, the American Indians resisted it and instead preferred the flavor of the liquor they had become accustomed to. When whiskey was brought to be traded at the camps, the chief would sample … Read the entire post >
The winter chill and falling snow makes us crave The Fort’s hearty vegetable soup in the comfort and warmth of our homes. This recipe is not only one of the tastiest cold-weather treats in Holly Kinney’s “Shinin’ Times at The Fort” cookbook, but also one of the healthiest. Full of vegetables and lean buffalo meat, this soup will leave you feeling warm and guilt-free. For a heavier meal, add potatoes and a side of fresh-baked bread for dipping.
What you’ll … Read the entire post >
Observed each year, November 14 is recognized as National Pickle Day. While the national holiday focuses on pickles as a noun – kosher, bread and butter, dill, etc. – at The Fort, we celebrate it as a verb. One of our favorite ways to pickle is Holly Kinney’s, Proprietress of The Fort, recipe for pickled jalapenos. Pickled jalapeno peppers make the perfect topping, mix-in or side dish for any meal, as well as a delicious appetizer (see stuffed jalapeno recipe … Read the entire post >
Those preparing to host gals and ghouls on All Hallows’ Eve can now incorporate a spine-chilling cocktail, true to the Rocky Mountain region, into the festivities!
Here’s how to make The Fort’s “Bear’s Blood” cocktail at home:
Bear’s Blood
Ingredients:
+ 6 tbsp. orange juice
+ 3 oz. light rum
+ 1 tbsp. grenadine
+ Juice of half a lime
+ Dash of orange flower water
+ Dash of sweet and sour syrup
+ Crushed ice
+ Sparkling water, to … Read the entire post >
Sept. 20 is National Rum Punch Day, and we’re celebrating with one of Sam’l Arnold’s favorite drinks, our 1732 Philadelphia Fish House Punch!
Philadelphia Fish House Punch is thought to be one of the oldest punch recipes served in America. Scholars believe the recipe originated in the 1600s, in London, as a farmers’ club punch, and was later served in America at the Fish House Tavern in Schuylkill, Pa.
What you’ll need:
August 13 is National Filet Day, and what better way to celebrate than with one of The Fort’s most popular dishes? We sell nearly seventy thousand buffalo entrees each year and of those, more than 70 percent are William Bent’s Buffalo Tenderloin Filet Mignon.
A guest from Paris, France once approached us while dining at The Fort to say, “All my life I have thought that Chateaubriand was the ne plus ultra of cuts, but now I must return to … Read the entire post >
