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Rocky Mountain Cuisine

Rocky Mountain Cuisine. By Sarah Fitzwater. Areas of the Rockies. Colorado Wyoming Idaho Montana Alberta, Canada. Facts. Natural ingredients Roots go back to Canadian Rockies Lavish menus for lodges

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Rocky Mountain Cuisine

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  1. Rocky Mountain Cuisine By Sarah Fitzwater

  2. Areas of the Rockies • Colorado • Wyoming • Idaho • Montana • Alberta, Canada

  3. Facts • Natural ingredients • Roots go back to Canadian Rockies • Lavish menus for lodges • Mountain guides from Austria, Germany, and Switzerland were learning from native people how to cook and appreciate local foods. • Learning how to cure and smoke game helped people survive long winters in mountains • Lean meats (game) ideal for cooking quickly over grill and stir-fried

  4. Idaho • Grains • Barley • Oilseeds • Dry beans • Potatoes • Dry peas

  5. Wyoming • Barley • Wheat • Oats • Potatoes • Sugar beets • Dry beans • Hay • Livestock

  6. Lusk, Wyoming • Population: 1447 • 97.86% white • 2.14% other

  7. Montana • Cattles and calves • Wheat • Hay • Barley • Dairy products

  8. Colorado • Wheat • Corn • Hay • Beans • Potatoes • Grain • Apples

  9. Rocky Mountain Oysters • Bull calf testicles • They are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer with a cocktail sauce dip.

  10. Cuisines • Rocky Mountain Bean Chowder • Roast Elk Tenderloin, Squash Hash & Wild Rose Game Reduction • Potato Leek and Corn Chowder • Grilled Apache-Style Pork Cutlets • Smoke-Roasted Acorn Squash • Rocky Mountain Trout in Cornmeal Crust with Horseradish Butter Sauce

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