“This is the sauce of “Daddy” Bruce Randolph Sr., a legendary barbecue man in Denver, Colorado, who is profiled in chapter 7...."
“I thank Eudell Watts IV, Old Arthur’s great-grandson, for this recipe. Pork belly burnt ends are a riff off the traditional burnt ends made from beef brisket."
“To make the best mud pie, you need the BEST ice cream! Magill’s Creamery in Colorado is the best, and they make this special Mexican chocolate ice cream for The Fort. Each summer, we hold a culinary competition for our cooks and this recipe was awarded first place and put on the menu in 2013. It has become one of our most popular desserts!”
At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More. It’s a simple solution you can make a couple days in advance with your favorite fruit flavor such as blueberry, raspberry, cherry, strawberry, peach or apricot. Plus, this recipe serves a crowd, making it perfect for serving up smiles.
“When I was experimenting with different flavors of ice cream, I discovered that if I rinsed canned green chiles and added them to the mixture, they tasted almost like pineapple after they were processed in the ice cream machine. I started with the avocado ice cream my dad had made for an old television show called ‘Frying Pans West,’ so I guess you could say this ice cream is a joint venture between Dad and me.” ~ Holly Arnold Kinney
Chimichurri sauce can be made up to two days ahead, covered and refrigerated. Bring to room temperature before serving. The spice rub for the pork chops can be prepared up to two weeks in advance and stored in an airtight container at room temperature.
Shallots can be caramelized up to 24 hours in advance, covered and refrigerated. Sauce can be made up to 24 hours ahead, covered and refrigerated. Bring shallots and sauce to room temperature before serving.