Enjoy tasty delights from the city of Stevenson by trying recipes from our local restaurateurs. Every season we will add a new recipe for The Tracker followers. No matter how far from Stevenson you may be, you will have a delicious reminder to carry with you.
A&J Market’s Crazy Good Macaroni Salad
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion
Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.
Hot Apple Pie ala Mode
from El Rio Texicantina
2 ounces Captain Morgan’s Spiced Rum
1 ounce caramel sauce (ice cream topping)
2 packages hot instant apple cider
Warm a 16-ounce mug, add hot water and instant cider packets. Stir in caramel sauce until dissolved. Add rum, then fill the mug with additional hot water. Top with whipped cream and a sprinkle of nutmeg.
Salmon Chowder Recipe
Skamania Lodge Executive Chef James Boheim
Let’s start with a small batch of chowder. Size up for larger batches.
½ cup diced celery
½ cup diced red bell pepper
½ cup chopped leeks
½ cup diced white onion
1 cup fresh corn
16 oz clam juice
16 oz water
4 oz flour
4 oz butter
1 oz thyme fresh
1 oz chopped garlic
8 oz smoked salmon
Heavy cream to taste
Cook all vegetables in oil or butter. Add flour to make a roux, cook roux to a blonde color and then add clam juice and water. This will thicken; add cream if you like richer flavor. Add thyme and smoked salmon.
Capirotada (Mexican Bread Pudding)
from La Casa de Sabor
1¼ cup dark brown sugar (packed)
1¼ cup water
Two three-inch cinnamon sticks
One loaf of French bread (cut into 1-1/2” cubes, approximately 4 1/2 cups)
¼ cup golden raisins
¼ cup toasted slivered almonds
2 tablespoons butter (cut into small pieces)
¾ cup shredded Monterey Jack cheese
In a small sauce pan bring dark brown sugar, water and cinnamon sticks to a boil. Lower to a simmer for 10 minutes then set aside.
In a large bowl, combine bread cubes, raisins, almonds, butter pieces and toss. Slowly pour the warm cinnamon sugar syrup over the bread mixture and gently mix together.
Spoon the mixture into a well sprayed 8” x 8” baking dish. Sprinkle the shredded cheese evenly on top, cover with foil and refrigerate for 30 minutes.
Preheat the oven to 350° then bake for 20 minutes. Uncover and bake for 15 more minutes until cheese is golden brown.
Serve warm. 6-8 servings.
Stevenson Winter Recipe: From the Chamber
The Chamber ladies share their recipe for adding a little kick to your holiday festivities!
Pumpkin Pie Martini
2 oz. vanilla vodka
½ oz. hazelnut liquor
1 ½ oz. pumpkin pie flavored coffee creamer
Combine all ingredients in a martini shaker with ice. Garnish with a cinnamon stick and enjoy pumpkin pie in a glass!
from Jolinda’s Coffee & Wine
5 1/2 cups whole wheat flour
2 Tablespoons baking powder
2 Tablespoons pumpkin spice*
3/4 cup butter
1 can Pumpkin puree
1 1/4 cup sugar
1 1/2 cup milk**
Mix all dry ingredients then add wet. Mix until incorporated only. Fill muffin cups 3/4 of the way full. Bake at 325 degrees for 18 minutes. Check with a toothpick to make sure it is done.
*As Jolinda's uses a special blend of spices our baker advises to use pumpkin spice.
** If mix is too thick add a little more milk.
Spring Salad with White Balsamic Vinaigrette
From the 130 Bar and Grill
1 cup vegetable oil
1 cup olive oil
1 tablespoon minced garlic
1 cup white balsamic vinegar
1 tablespoon Italian seasoning
1 tablespoon sugar
1 teaspoon ground black pepper
1 ½ teaspoon salt
Blend oils together, add remaining ingredients and whip until emulsified. Serve over spring mixed lettuce, toasted walnuts, sliced cucumber and tomato and julienned red onion.
Warm up this holiday season with an adult twist on your standard hot cocoa.
El Rio’s Hot Peppermint Patty
1 ½ ounces Absolut Vanilla Vodka
½ ounce Peppermint Schnapps
2 packages instant cocoa
In a pre-heated 14-ounce mug, dissolve instant cocoa in hot water. Add vodka and peppermint schnapps. Top off with more hot water. Garnish with whipped cream and a dusting of powdered chocolate.
Enjoy on a clear, cold, beautiful Stevenson winter evening!
Cool down this summer with a great sundae recipe from Granny’s Gedunk Ice Cream Parlor located in downtown Stevenson.
Granny’s Brownie Sundae Special
Top a fudge brownie square with:
2 scoops of vanilla ice cream
Heat up some Ginger Carrot Soup with instructions from the masters at Walking Man. Best served with your favorite Walking Man brew.
Walking Man’s Ginger Carrot Soup
1 large onion, diced
1 stick unsalted butter
3 pounds diced carrots
3 tablespoons minced ginger root
3 quarts chicken stock
Salt and pepper
Combine onion, carrots, ginger and the butter in a four-quart stock pot. Sweat the veggies on medium heat in the butter until they are soft. Add the chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes. Salt and pepper to taste. Puree in a blender until smooth.
Start a new holiday tradition with some of Skamania Lodge’s Chai Nog, made with Oregon Chai. It’s a fresh take on eggnog.
One packet of chai tea (Skamania Lodge uses Oregon Chai)
One cup eggnog
1 ¼ ounces spiced rum
Mix the chai tea with eggnog and warm in the microwave. Add one shot of spiced rum. Top with whipped cream and a sprinkle of cinnamon. Serve with a cinnamon stick (optional).
This is the perfect season to make your own spiced rum also. All you need is a bottle of light rum (Bacardi Silver) to start. Then add the spices – fresh vanilla pods (only two split open), nutmeg, cloves, cardamom and orange zest. Extra spices may be added depending on individual tastes. Let the spices soak in the rum for a couple of days for maximum flavor, but be careful not to let it go too long.
Enjoy this warm and festive drink!
(Courtesy of Russell Owens)
Bake a batch of delicious Bahma Coffee Bar's Sticky Buns to warm your spirits on a crisp Fall day. Just try to save some for the rest of the family.
Bahma Sticky Buns
¾ cup chopped nuts
18 frozen Rhodes rolls
1 small pkg. butterscotch pudding (not instant)
¾ cup brown sugar
1 tsp. cinnamon
6 tbsp. butter
*Grease a Bundt pan and sprinkle with the chopped nuts. Arrange frozen rolls in the pan. In a small bowl, mix together the pudding mix, sugar and cinnamon. Sprinkle the entire mixture over the top of the rolls. Cut the butter into small pieces and arrange on the top of the rolls. Cover with a towel and let rise in a cold oven overnight.
*Remove pan from the oven in the morning. Preheat oven to 350 degrees. Bake 25-30 minutes. Invert on a plate and serve.
For our debut recipe, try out Tomato Basil Salad Dressing from the Big River Grill. This salad dressing has been a customer favorite for 14 years.
Tomato Basil Salad Dressing
1 ½ cups diced tomato
½ cup extra virgin olive oil
2 large cloves peeled garlic
½ bunch fresh basil
2 tsp salt
2 tsp black pepper
*Put all ingredients in a blender and blend until it looks like salad dressing. Yields 1 pint.