Another end to Stampede merriment.
There were smoked brisket buns at midnight and ginger beef.
In all the commotion, we forgot to roll out midnight mini chicken and waffles.
We also did not get around to blueberry beer floats, domuffins or candy apple muffins.
Next year, we want to be sure to make these flaky, buttery, cheddar biscuits to go with chili, barbecue or whatever.
Our most memorable Stampede fare includes enormous bison short ribs served with roasted garlic and chive mashed potatoes.
It was perfectly paired with a summer salad of golden beets tossed in a maple mustard dressing.
And these would go well with cold beers:
Smoky grilled cheese cut into squares or triangles or fingers or cookie cutter rounds, like a cheese puff?
Amy’s Bread Grilled N.Y. State Cheddar Sandwich
With spicy chipotle pepper puree, thinly sliced red onions, tomatoes & fresh cilantro. Delicious hot; grilling takes 3-4 minutes; It’s worth the wait!
Spiced-Up Grilled Cheese
1 6-ounce can tomato paste
3 tablespoons chopped canned chipotle chilies*
1 tablespoon mild-flavored (light) molasses (mandatory, otherwise this just tastes like tomato paste.
12 3/4-inch-thick slices sourdough bread
18 ounces extra-sharp New York cheddar cheese, thinly sliced
4 plum tomatoes, cut into 1/4-inch-thick slices
1 small red onion, thinly sliced
1 cup fresh cilantro leaves
6 tablespoons butter, room temperature