Special of the Day: Russell up Some Fun during Western Art Week

28 Apr Special of the Day: Russell up Some Fun during Western Art Week

Coconut Chicken Skewers with Yellow, Red and Green Thai Curry Dipping Sauces

Coconut Chicken Skewers with Yellow, Red and Green Thai Curry Dipping Sauce

Dust off your cowboy boots and get ready to Russell up some fun during Western Art Week in Great Falls, March 20-23, 2014.  You’ll find an amazing array of offerings for art enthusiasts painted all over this town of ours.

Events included in The Russell: An Exhibition and Sale to Benefit the C.M. Russell Museum are the Russell Skull Society of Artists Group Show, the Silent Auction and Preview Evening at the C.M. Russell Museum, Art in Action at the Meadow Lark Country Club, the First Strike Friday Night Sale at the Mansfield Convention Center, the Emmylou Harris Concert in the Mansfield Theater, a free Education Symposium featuring the country’s top Russell scholars in the Civic Center’s Missouri Room,  and Saturday’s Russell Live Auction and Sunday’s Last Chance Sale and Brunch, both in the Mansfield Convention Center.

Other art shows hosting events during Western Art Week include the Western Masters Art Show and Sale at the Best Western Heritage Inn, March in Montana at the Townhouse Inn, Jay Contway and Friends Art Show at the Hilton Garden Inn, The Great Western Living and Design Show at the Four Seasons Arena, Missouri Falls Fine Art Show and Sale at La Quinta, the Wild Bunch Art Shows at the Hampton Inn, and Western Heritage Artists at the Holiday Inn. For more information on specific events, venues and free transportation around town during the festivities, please visit westernartweek.com.

So, saddle up your team and get ready for a fun-filled week of western art. You’re sure to need some sustenance to withstand all that gallivanting around town looking at art, partner.  Here’s your Special of the Day: Russell up Some Fun during Western Art Week menu complete with Mint Saloon Sippers, Cowboy Cocktails and Coconut Chicken Skewers with Yellow, Red and Green Thai Curry Dipping Sauces to boot! Enjoy!

Recipes and food photography by Sydne George

Mint Saloon Sippers

Mint Saloon Sippers

Mint Saloon Sippers

Greet your guests with Mint Saloon Sippers to get the party started.

Crushed ice

Bourbon

Green crème de menthe

Lime juice

Sugar

Club soda

Fresh mint sprigs

For each drink:

Fill glass 2/3 full with crushed ice.

Add:

½ shot bourbon

Splash of green crème de menthe

1 tablespoon freshly squeezed lime juice

½ teaspoon sugar

Club soda to fill glass.

Stir to mix.

Garnish with fresh mint sprigs.

BBQ Beef, Molasses Baked Bean and Poppyseed Slaw Cocktails

BBQ Beef, Molasses Baked Bean and Poppyseed Slaw Cocktails

BBQ Beef, Molasses Baked Bean and Poppyseed Slaw Cocktails

Palatable and portable in their martini glasses, these are the perfect cocktail party fare.

(makes 15-20 appetizers

Make the Molasses Baked Beans

(Start early. These take a while. Why they call them baked beans is beyond me. There’s a bit more to do before you ever get to bake these -like boil, soak, drain, rinse… In any case, they are delicious and add a nice counterpoint to the sweet and Tangy BBQ Beef and crunchy Poppyseed Coleslaw. )

1 pound dried navy beans or white beans

2 quarts water

15-ounce can tomato sauce

½ cup ketchup

½ cup butter

1 sweet onion, chopped finely

¼ cup brown sugar

½ cup molasses

1 teaspoon salt

Put beans in a large Dutch oven (or large covered pot) and cover with water. Place over medium high heat, bring to a boil and boil for 2 minutes.

Remove from heat and soak for 1 hour.

Drain and rinse beans.

Return to Dutch oven and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 1 hour.

Drain.

Melt butter in Dutch oven over medium high heat and cook onions until soft.

Add remaining ingredients, cover and bake at 400 degrees for 1 ½ hours, checking periodically to make sure edges don’t overbrown.

Refrigerate until ready to assemble Cowboy Cocktails.

Make the Tangy BBQ Beef

3 tablespoons olive oil

1 small sweet onion, sliced into thin rings

3 pound beef roast (I used choice Angus blade roast)

¼ cup brown sugar

2 cloves garlic

2 tablespoons Worcestershire sauce

½ cup orange juice

2 cups ketchup

Preheat oven to 350 degrees.

Heat oil in a large Dutch oven over medium high heat.

Add onion and cook until soft.

Brown roast on all sides.

Combine remaining ingredients and pour over roast.

Cover and bake in preheated oven for 2 hours or longer, until meat is easily broken apart.

Stir to incorporate meat into sauce.

Refrigerate until ready to assemble Cowboy Cocktails.

Make the Poppyseed Coleslaw

½ cup real mayonnaise

1 tablespoon rice wine vinegar

1 teaspoon sugar

1 tablespoon poppyseeds

3 cups shredded cabbage

In a medium bowl, whisk together mayonnaise, vinegar, sugar and poppyseeds until smooth.

Stir in cabbage until incorporated.

Refrigerate until ready to assemble Cowboy Cocktails.

To assemble:

Reheat Molasses Baked Beans and Tangy BBQ Beef.

Spoon 2-3 tablespoons Molasses Baked Beans into the bottom of each martini glass.

Top with 2-3 tablespoons Tangy BBQ Beef.

Top with 2 tablepoons Poppyseed Coleslaw.

Serve with cocktail forks.

Coconut Chicken Skewers with Yellow, Red and Green Thai Curry Dipping Sauces

Coconut Chicken Skewers with Yellow, Red and Green Thai Curry Dipping Sauces

Coconut Chicken Skewers with Yellow, Red and Green Thai Curry Dipping Sauces

(makes 12 skewers)

2 cups coconut flakes

13.6 ounce can lite coconut milk, divided

2 boneless skinless chicken breasts, cut into 12 5 inch by ½ inch strips

2 cups Panko bread crumbs (Asian foods aisle)

2 tablespoons olive oil

12 wooden skewers, soaked in water prior to using

Preheat oven to 300 degrees.

Spread coconut out on baking sheet and toast for 5-8 minutes, watching carefully so it does not burn.

Change oven temperature to 350 degrees.

Put 1 cup lite coconut milk into shallow dish, toasted coconut in another shallow dish and Panko crumbs in a third.

Soak chicken strips in coconut milk.

Then dredge chicken strips in toasted coconut, pressing to adhere, and finally in Panko crumbs to coat.

Brush a large glass baking dish with olive oil.

Thread prepared chicken strips onto skewers.

Arrange chicken skewers in oiled pan, leaving space between and bake on upper oven rack for 8 minutes until browned and then turn to bake the other side for an additional 8 minutes or until cooked through.

Serve warm with dipping sauces.

Yellow Curry Dipping Sauce

½ cup real mayonnaise

1 ½ teaspoons curry powder

Dash of salt

Mix all ingredients until smooth.

Refrigerate until ready to serve.

Green Thai Curry Dipping Sauce

1 teaspoon green Thai curry paste, or more, to taste

¼ cup lite coconut milk

2 tablespoons smooth peanut butter

½ teaspoon rice wine vinegar

1 teaspoon brown sugar

Dash of salt

Mix all ingredients until smooth.

Refrigerate until ready to serve.

Red Thai Curry Dipping Sauce

¼ cup lite coconut milk

1 teaspoon red Thai curry paste

½ teaspoon sugar

Mix all ingredients until smooth.

Refrigerate until ready to serve.

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

 

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