All work and no play? Not the chefs in Jackson. They appreciate the outdoor opportunities Jackson Hole has to offer as much (if not more) as its visitors do. Find out what keeps these chefs busy on their weekends, and how they stay fueled for the adventures. For this edition, we talked backcountry cooking with Joel Tate, executive chef and butcher at Bovine & Swine.
Summer Activity: mountain biking
Location: Big Sky, Montana or Sun Valley, Idaho
A meat man, butcher Joel Tate loves the protein packed in the easily transportable, shelf-stable snack sticks by Bovine & Swine. When it comes to camping, however, Tate enjoys cooking over an open fire as much as possible. In this instance, he prefers the Argentine asado style of cooking. One might consider asado to be a very pure form of cooking — just meat, grill and fire. This technique can be used for “anything from whole lamb to trout, pork ribs [or] whole chickens,” Tate says.
Bovine & Swine meat products are ready to tag along on all your outdoor adventures. Stock up on their beef snack sticks, natural cased beef hot dogs or specialty sausages, available in jalapeno cheddar, black and blue, garlic knackwurst or andouille flavors. You can find these meats at most Jackson grocers, including: Jackson Whole Grocer, Lucky’s Market, Pearl Street Market and Aspens Market. Or, swing by their booth at the Farmer’s Market on the Town Square, every Saturday morning during the summer.
Ingredients
For the salad:
- 1 pound Hiedekoeper greens
- 1/2 pound Bovine + Swine Black and Blue Sausages, warmed and diced
- 1/4 cup radishes, thinly sliced
- 1/2 cup chick peas, cooked
- 1/4 cup sweet corn, blanched and cooled
- 1/2 cup sungold tomatoes, halved
- 2 each soft boiled eggs, pickled
- 1/4 pound Bovine + Swine bacon, cooked and chopped
- 1 each avocado, diced
- 1 medium beet, roasted and diced
- Blue cheese dressing or olive oil
For the pickle:
- 1 cup rice or red wine vinegar
- 1/4 cup sugar
- 1 teaspoon chili flakes
- 1/2 cup water
For the bacon:
- 1 tablespoon brown sugar
- Dash of cayenne
- Dash of black pepper
Instructions
For the pickled eggs:
- Put whole eggs, shell on, in hot tap water for 30 minutes.
- Slowly drop eggs into boiling water for 6.5 minutes.
- Cool eggs in ice bath.
- Shell eggs.
- Combine ingredients for pickle in medium bowl.
- Drop eggs in pickle, cover and let stand overnight in refrigerator.
For the salad:
- Toss salad ingredients with dressing, until combined.
