Chef Notes
Jackson Hole Recipes, Restaurant Reviews and Cooking Tips
In August of 2004, I was invited to write the Chef Notes column for our local weekly newspaper Jackson Hole News & Guide. During the busy summer and winter seasons, the entertainment section Stepping Out publishes the bi-weekly column featuring a special event or a new restaurant, chef or menu. It is torture to be compelled to dine at our wonderful local eating establishments. It’s a true sacrifice on my part, but only for my waistline. Enjoy!
Grilled Salmon Filet
Chef: AJ DeRosa January, 2007 Prepare your grill and have it ready at a hot temperature. Have your favorite secret blend of spices handy or use Cavander’s Greek Seasoning. Make sure your fish is clean and patted dry with paper towels. Rub olive oil on the flesh side of the salmon filet. Season with your spice blend. Place on the grill flesh side down. Oil the skin side. Flip the fish filet after only about 2 minutes, after it has sear marks but before it sticks. Cook until slightly rare. Use the touch test. Serve with lemon...
read moreSmoked Lake Trout
Chef: AJ DeRosa January, 2007 This is a 24 hour process. Start by brining the fish. Use a non-reactive pan or plastic tub. Lay one layer of filets in the bottom of the tub. Sprinkle with curing salt, brown sugar, garlic and onion powder, then some teriyaki sauce. Repeat for the next layer. After all the fish is layered in the tub, pour in apple juice to cover the fish. Seal the container and place in the refrigerator until the next day. Remove the filets from the brine and rinse. Pat dry and place on racks. Glaze the filets in the air...
read moreChimichurri
Chef: AJ DeRosa January, 2007 This recipe comes from his experiences as a fishing guide in Argentina. Utilize an old wine bottle. Pour ½ inch of salt into the bottom of the bottle. Put in 6 or 7 peeled garlic cloves, a couple bay leaves and some crushed dried peppers. Fill the bottle to ¼ with olive oil, fill to ½ then with red wine, add enough water to fill the bottle. Make 3 triangular notches or canals vertically in the cork to create a shaker. Use as a baste during cooking. This is often used on a flank steak that has been...
read moreSmoked Pork Butt
Chef: Bryce Nelson January, 2007 ½ c sugar 1 T Mediterranean Paprika 1 T salt ½ T black pepper 1t garlic powder Premix the rub ingredients. Make an incision along the crease on large side of the meat. Insert 3 slices of bacon, some onion slices and a few cloves of garlic. Tie the meat with kitchen twine to hold it together. Coat the meat with the rub. Place in a 180° to 200° smoker utilizing a combination of apple wood and mesquite for about 10 to 12 hours until the internal temperature is...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 