Rocky Mountain Oven Toasted Subs Recipes

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ROCKY MOUNTAIN OYSTER STEW



Rocky Mountain Oyster Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield s: 8 servings

Number Of Ingredients 12

2 pounds large bull's testicles
1 cup all-purpose flour
Salt and freshly ground black pepper
1/8 cup canola oil
2 teaspoons chopped garlic
2 cups sliced white onions
1 stick unsalted butter
1/2 bottle red wine
1/8 cup tomato paste
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped parsley leaves
1 crispy French bread (baguette), sliced and toasted

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake of any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and onions and saute until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside.
  • In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in tomato paste until well incorporated, then add back the sauteed onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. Garnish with chopped herbs and crispy bread.

ROCKY MOUNTAIN COCONUT CAKE



Rocky Mountain Coconut Cake image

Make and share this Rocky Mountain Coconut Cake recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 50m

Yield 1 Three-layer cake, 12-15 serving(s)

Number Of Ingredients 17

1 cup real butter, softened
2 cups granulated sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup grated coconut
1 1/2 cups sugar
1/2 cup water
2 egg whites (room temperature)
2 1/2 cups grated coconut
2 cups chopped raisins
1 cup currants
1 cup chopped blanched almond
1 three-layer cake

Steps:

  • For the cake:.
  • Preheat oven to 350°F.
  • Grease and flour three 9-inch round cake pans.
  • Cream butter; gradually add sugar, beating well.
  • Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • Mix well after each addition.
  • Stir in vanilla.
  • Pour batter into prepared cake pans.
  • Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
  • Spread Rocky Mountain Filling between layers and top with coconut.
  • For the filling:.
  • Combine sugar and water in a heavy saucepan.
  • Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
  • Beat egg whites until foamy.
  • While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
  • Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
  • Stir in coconut, raisins, currants and almonds.

Nutrition Facts : Calories 857.2, Fat 40.3, SaturatedFat 25.4, Cholesterol 114, Sodium 307.6, Carbohydrate 119.9, Fiber 7.9, Sugar 83.4, Protein 12.3

ROCKY MOUNTAIN OYSTERS



Rocky Mountain Oysters image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Provided by Karen From Colorado

Categories     Beef Organ Meats

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

  • Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
  • Soak in a pan of salt water one hour; drain.
  • Transfer to a large pot and add enough water to float the meat.
  • Add the vinegar to the pot.
  • Parboil, drain and rinse.
  • Let cool and slice each oyster into 1/4 inch thick ovals.
  • Sprinkle salt and pepper on both sides of sliced oyster to taste.
  • Combine flour, cornmeal and some garlic powder to taste.
  • Roll each slice into flour mixture.
  • Dip into milk.
  • Roll again into flour mixture.
  • Dip into wine.
  • (repeat the procedure for a thicker crust).
  • Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
  • Drain on paper towels.
  • Serve with cocktail sauce if desired.

ROCKY MOUNTAIN BRISKET



Rocky Mountain Brisket image

The mouthwatering aroma and flavor of beef brisket can be a pretty powerful thing! With this scaled-down version from Judy Ehrhart of Gonzales, Louisiana, it's easy to make just the right amount. "It is wonderful to share with a family member or friend and always gets rave reviews!"-Judy Ehrhart, Gonzales, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 3 servings.

Number Of Ingredients 17

1 fresh beef brisket (1 pound)
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 teaspoons Liquid Smoke, optional
1 bay leaf
BARBECUE SAUCE:
2/3 cup ketchup
2 tablespoons water
4 teaspoons Worcestershire sauce
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon Liquid Smoke, optional
Dash cayenne pepper
Dash pepper

Steps:

  • Place brisket, fat side up, in an 11x7-in. baking dish coated with cooking spray. Combine the chili powder, pepper and salt; rub over brisket. Sprinkle with Liquid Smoke if desired. Add bay leaf. , Cover and bake at 325° for 2-1/2 hours or until meat is almost tender. Drain; discard juices and bay leaf., In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Pour over brisket. Cover and bake 30 minutes longer or until meat is tender and sauce is heated through. Thinly slice brisket across the grain.

Nutrition Facts : Calories 311 calories, Fat 11g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1039mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 32g protein.

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