Big batch cooking is where ALL the fun is at! This episode features my team @montanamex ! Enjoy. Job well done by the production team and partners! I love this episode!!! @magnolianetwork @linguinepics @montanamex
Celebrating Hispanic Heritage this month September 15th – October 15th and our other contributions of heritage at large! Heritage of place, people and purpose.
Lobster Tacos ! New episode is up #bigskykitchen @magnolianetwork Big thanks to the Barton family, Kara, Todd, Luca and Hunter for joining taco night and guesting on the show!!!
Pumpkin pie recipe headed your way @montanamex @amaltheiadairy thank you for growing these gorgeous squash!
The Hungry Life Live Series | Tamale Workshop Join in the kitchen(virtually), and let’s make some tamales! In this interactive workshop, we’ll converse, demonstrate, and make space for curiosity and play as we journey through the methodology of tamal making. Just in time for the holidays, it’s the perfect gift to share with your loved ones – gather, watch, and participate together! Your ticket price includes a delightful bundle of our favorites from Montana Mex, Masienda, and Earlywood Designs…plus a little extra something special just for our guests! Over $65 in retail value! A portion of the proceeds from every ticket sold goes directly towards supporting Backcountry Hunters & Anglers in their work protecting & preserving public lands for all recreational users. Postal cutoff for cooking kit: December 12th Workshop: Dec 19th See you in the kitchen!
Morning on the farm a dose of nature to lift the most beaten brow
Dear @montanamex team. Together we have accomplished some lofty goals. Everyday I pinch myself and stay present to this principle point of truth. Without you our business and brand would not be in the position of purpose it is for so many folks around the world. As a founder and leader I receive much if not all of the attention from our community. While this fills my cup, it definitely overflows and I’m taking this moment here to position each of your cups so that you too catch the gratitude and encouragement from our community. If you’ve caught me on stage, on the screen @magnolianetwork #bigskykitchen @chargedfilm or out in a field cooking it up, please know this. My work is that of a team filled with unified purpose and passion. Because of that team you and I both get the absolute best I can offer this world. At times my work feels beyond personal and I must also thank my courageous wife @beccaskinner for seeing my heart and stretching into my #extrovert ways and supporting by tolerating the HOLD, production places on our home life, for being a caring farm momma and magical lover to this pirate right here ⚡️ Love you each and all. Big time gratitude over here. #goteam 🔪❤️⚡️ 📸: @lindseymulcare 🦉 Team: @montanamex @dark_side_of_the_kuhn @indrafanuzzi @oliver_gets_two @kbarton1512 @lindseymulcare @cailee_kathleen @beccaskinner
Dear @montanamex team. Together we have accomplished some lofty goals. Everyday I pinch myself and stay present to this principle point of truth. Without you our business and brand would not be in the position of purpose it is for so many folks around the world. As a founder and leader I receive much if not all of the attention from our community. While this fills my cup, it definitely overflows and I’m taking this moment here to position each of your cups so that you too catch the gratitude and encouragement from our community. If you’ve caught me on stage, on the screen @magnolianetwork #bigskykitchen @chargedfilm or out in a field cooking it up, please know this. My work is that of a team filled with unified purpose and passion. Because of that team you and I both get the absolute best I can offer this world. At times my work feels beyond personal and I must also thank my courageous wife @beccaskinner for seeing my heart and stretching into my #extrovert ways and supporting by tolerating the HOLD, production places on our home life, for being a caring farm momma and magical lover to this pirate right here ⚡️ Love you each and all. Big time gratitude over here. #goteam 🔪❤️⚡️ 📸: @lindseymulcare 🦉 Team: @montanamex @dark_side_of_the_kuhn @indrafanuzzi @oliver_gets_two @kbarton1512 @lindseymulcare @cailee_kathleen @beccaskinner
#Ad I loved bringing this special Maine-inspired meal with my own twist to @llbean @mastercard cardmembers’ doorsteps yesterday! I hope you enjoyed this #priceless experience as much as I did. #pricelessmainedinner #beanoutsider
HOLIDAY TABLE with @chefeduardogarcia: Elk Tongue Sliders with Sauerkraut & Chimichurri. Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. For me, Tongue is royalty amongst the big animals I harvest. Only one per animal. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled, or slow cooked as I do here. Tongue is downright on par for its unctuous mouthfeel as Bluefin tuna belly in my humble opinion. Elk Tongue Sliders: 2 Elk tongues, or any other ungulate tongue 1 ½ gallons water, divided 8 oz @montanamex Habanero sauce, substitute with 8 oz tomato puree 1 white onion, halved laterally between top and tail 1 head garlic, smashed and most loose paper discarded 1 Tablespoon Mexican oregano 4 bay leaf 2 teaspoon black peppercorns, lightly cracked 2 teaspoons sea salt Sauerkraut: 5 pounds red/purple cabbage, about 2 small heads 2 pounds green cabbage, about 1/2 a large head 2 large carrots 8 cloves garlic 1/4 cup plus 1 1/2 teaspoons sea salt 1/2 teaspoon caraway seed Chimichurri: 1/2 cup chopped Italian parsley 1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon 1/3 cup extra virgin olive oil 1/4 cup chopped cilantro 1 tablespoon chopped oregano 2 tablespoons capers, drained 1/3 teaspoon kosher salt ½ teaspoon @montanamex Jalapeño seasoning Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Elk Tongue Sliders with Sauerkraut & Chimichurri. Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. For me, Tongue is royalty amongst the big animals I harvest. Only one per animal. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled, or slow cooked as I do here. Tongue is downright on par for its unctuous mouthfeel as Bluefin tuna belly in my humble opinion. Elk Tongue Sliders: 2 Elk tongues, or any other ungulate tongue 1 ½ gallons water, divided 8 oz @montanamex Habanero sauce, substitute with 8 oz tomato puree 1 white onion, halved laterally between top and tail 1 head garlic, smashed and most loose paper discarded 1 Tablespoon Mexican oregano 4 bay leaf 2 teaspoon black peppercorns, lightly cracked 2 teaspoons sea salt Sauerkraut: 5 pounds red/purple cabbage, about 2 small heads 2 pounds green cabbage, about 1/2 a large head 2 large carrots 8 cloves garlic 1/4 cup plus 1 1/2 teaspoons sea salt 1/2 teaspoon caraway seed Chimichurri: 1/2 cup chopped Italian parsley 1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon 1/3 cup extra virgin olive oil 1/4 cup chopped cilantro 1 tablespoon chopped oregano 2 tablespoons capers, drained 1/3 teaspoon kosher salt ½ teaspoon @montanamex Jalapeño seasoning Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Elk Tongue Sliders with Sauerkraut & Chimichurri. Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. For me, Tongue is royalty amongst the big animals I harvest. Only one per animal. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled, or slow cooked as I do here. Tongue is downright on par for its unctuous mouthfeel as Bluefin tuna belly in my humble opinion. Elk Tongue Sliders: 2 Elk tongues, or any other ungulate tongue 1 ½ gallons water, divided 8 oz @montanamex Habanero sauce, substitute with 8 oz tomato puree 1 white onion, halved laterally between top and tail 1 head garlic, smashed and most loose paper discarded 1 Tablespoon Mexican oregano 4 bay leaf 2 teaspoon black peppercorns, lightly cracked 2 teaspoons sea salt Sauerkraut: 5 pounds red/purple cabbage, about 2 small heads 2 pounds green cabbage, about 1/2 a large head 2 large carrots 8 cloves garlic 1/4 cup plus 1 1/2 teaspoons sea salt 1/2 teaspoon caraway seed Chimichurri: 1/2 cup chopped Italian parsley 1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon 1/3 cup extra virgin olive oil 1/4 cup chopped cilantro 1 tablespoon chopped oregano 2 tablespoons capers, drained 1/3 teaspoon kosher salt ½ teaspoon @montanamex Jalapeño seasoning Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Elk Tongue Sliders with Sauerkraut & Chimichurri. Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. For me, Tongue is royalty amongst the big animals I harvest. Only one per animal. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled, or slow cooked as I do here. Tongue is downright on par for its unctuous mouthfeel as Bluefin tuna belly in my humble opinion. Elk Tongue Sliders: 2 Elk tongues, or any other ungulate tongue 1 ½ gallons water, divided 8 oz @montanamex Habanero sauce, substitute with 8 oz tomato puree 1 white onion, halved laterally between top and tail 1 head garlic, smashed and most loose paper discarded 1 Tablespoon Mexican oregano 4 bay leaf 2 teaspoon black peppercorns, lightly cracked 2 teaspoons sea salt Sauerkraut: 5 pounds red/purple cabbage, about 2 small heads 2 pounds green cabbage, about 1/2 a large head 2 large carrots 8 cloves garlic 1/4 cup plus 1 1/2 teaspoons sea salt 1/2 teaspoon caraway seed Chimichurri: 1/2 cup chopped Italian parsley 1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon 1/3 cup extra virgin olive oil 1/4 cup chopped cilantro 1 tablespoon chopped oregano 2 tablespoons capers, drained 1/3 teaspoon kosher salt ½ teaspoon @montanamex Jalapeño seasoning Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Elk Tongue Sliders with Sauerkraut & Chimichurri. Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. For me, Tongue is royalty amongst the big animals I harvest. Only one per animal. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled, or slow cooked as I do here. Tongue is downright on par for its unctuous mouthfeel as Bluefin tuna belly in my humble opinion. Elk Tongue Sliders: 2 Elk tongues, or any other ungulate tongue 1 ½ gallons water, divided 8 oz @montanamex Habanero sauce, substitute with 8 oz tomato puree 1 white onion, halved laterally between top and tail 1 head garlic, smashed and most loose paper discarded 1 Tablespoon Mexican oregano 4 bay leaf 2 teaspoon black peppercorns, lightly cracked 2 teaspoons sea salt Sauerkraut: 5 pounds red/purple cabbage, about 2 small heads 2 pounds green cabbage, about 1/2 a large head 2 large carrots 8 cloves garlic 1/4 cup plus 1 1/2 teaspoons sea salt 1/2 teaspoon caraway seed Chimichurri: 1/2 cup chopped Italian parsley 1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon 1/3 cup extra virgin olive oil 1/4 cup chopped cilantro 1 tablespoon chopped oregano 2 tablespoons capers, drained 1/3 teaspoon kosher salt ½ teaspoon @montanamex Jalapeño seasoning Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
Bite the pepper, share your heart, never surrender on your dreams. Nunca/never! Going through archived pieces of the last 10 years, founding @montanamex and dreaming of a cooking show that ascended flavors and calories ⚡️❤️👨🏽🍳 What a ride. Edit : @ohforshow @worklikehell @barretbowman
Happy Birthday Becca! The world is brighter, lighter and sweeter with you in our lives.
HOLIDAY TABLE with @chefeduardogarcia: Carp Croquettes with Curried Yogurt, Potato Dipping Sauce. Across the globe, fried fish has always held a crunchy yet fluffy soft spot in my heart. Here in Montana, we have abundant fish resources that are both delicious to our palate and in some cases necessary to be harvested. This recipe works well with any flaky fish be it trout, halibut, snapper, or in this case invasive Carp. These golden, crispy croquettes are perfect as an appetizer or served larger as a fish cake. I use a dose of @montanamex Jalapeño seasoning to add extra spice to this zippy curried yogurt, potato dipping sauce. Carp Croquettes: 2 lb. poached, carp or other whitefish 3 cups leftover mashed potatoes, cold, divided ½ cup small diced onion, sautéed and cooled 2 ribs of celery, small diced 2 Tablespoons chopped fresh parsley 1 ½ tsp sea salt ½ teaspoon cracked black pepper 2 cups all-purpose flour, divided 3 eggs, beaten, divided 3 cups panko or other bread crumbs Corn oil or other high-heat oil, for frying Flaky salt or @montanamex mild Chile seasoning to garnish Curried yogurt, potato dipping sauce: 1 cup plain Greek yogurt ¾ cup mashed potato ½ teaspoon curry powder 2 cloves raw garlic, minced or grated ½ teaspoon sea salt ½ teaspoon @montanamex Jalapeño seasoning ½ a lemon, zested and juiced 2 Tablespoon freshly chopped chives Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Carp Croquettes with Curried Yogurt, Potato Dipping Sauce. Across the globe, fried fish has always held a crunchy yet fluffy soft spot in my heart. Here in Montana, we have abundant fish resources that are both delicious to our palate and in some cases necessary to be harvested. This recipe works well with any flaky fish be it trout, halibut, snapper, or in this case invasive Carp. These golden, crispy croquettes are perfect as an appetizer or served larger as a fish cake. I use a dose of @montanamex Jalapeño seasoning to add extra spice to this zippy curried yogurt, potato dipping sauce. Carp Croquettes: 2 lb. poached, carp or other whitefish 3 cups leftover mashed potatoes, cold, divided ½ cup small diced onion, sautéed and cooled 2 ribs of celery, small diced 2 Tablespoons chopped fresh parsley 1 ½ tsp sea salt ½ teaspoon cracked black pepper 2 cups all-purpose flour, divided 3 eggs, beaten, divided 3 cups panko or other bread crumbs Corn oil or other high-heat oil, for frying Flaky salt or @montanamex mild Chile seasoning to garnish Curried yogurt, potato dipping sauce: 1 cup plain Greek yogurt ¾ cup mashed potato ½ teaspoon curry powder 2 cloves raw garlic, minced or grated ½ teaspoon sea salt ½ teaspoon @montanamex Jalapeño seasoning ½ a lemon, zested and juiced 2 Tablespoon freshly chopped chives Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Carp Croquettes with Curried Yogurt, Potato Dipping Sauce. Across the globe, fried fish has always held a crunchy yet fluffy soft spot in my heart. Here in Montana, we have abundant fish resources that are both delicious to our palate and in some cases necessary to be harvested. This recipe works well with any flaky fish be it trout, halibut, snapper, or in this case invasive Carp. These golden, crispy croquettes are perfect as an appetizer or served larger as a fish cake. I use a dose of @montanamex Jalapeño seasoning to add extra spice to this zippy curried yogurt, potato dipping sauce. Carp Croquettes: 2 lb. poached, carp or other whitefish 3 cups leftover mashed potatoes, cold, divided ½ cup small diced onion, sautéed and cooled 2 ribs of celery, small diced 2 Tablespoons chopped fresh parsley 1 ½ tsp sea salt ½ teaspoon cracked black pepper 2 cups all-purpose flour, divided 3 eggs, beaten, divided 3 cups panko or other bread crumbs Corn oil or other high-heat oil, for frying Flaky salt or @montanamex mild Chile seasoning to garnish Curried yogurt, potato dipping sauce: 1 cup plain Greek yogurt ¾ cup mashed potato ½ teaspoon curry powder 2 cloves raw garlic, minced or grated ½ teaspoon sea salt ½ teaspoon @montanamex Jalapeño seasoning ½ a lemon, zested and juiced 2 Tablespoon freshly chopped chives Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Carp Croquettes with Curried Yogurt, Potato Dipping Sauce. Across the globe, fried fish has always held a crunchy yet fluffy soft spot in my heart. Here in Montana, we have abundant fish resources that are both delicious to our palate and in some cases necessary to be harvested. This recipe works well with any flaky fish be it trout, halibut, snapper, or in this case invasive Carp. These golden, crispy croquettes are perfect as an appetizer or served larger as a fish cake. I use a dose of @montanamex Jalapeño seasoning to add extra spice to this zippy curried yogurt, potato dipping sauce. Carp Croquettes: 2 lb. poached, carp or other whitefish 3 cups leftover mashed potatoes, cold, divided ½ cup small diced onion, sautéed and cooled 2 ribs of celery, small diced 2 Tablespoons chopped fresh parsley 1 ½ tsp sea salt ½ teaspoon cracked black pepper 2 cups all-purpose flour, divided 3 eggs, beaten, divided 3 cups panko or other bread crumbs Corn oil or other high-heat oil, for frying Flaky salt or @montanamex mild Chile seasoning to garnish Curried yogurt, potato dipping sauce: 1 cup plain Greek yogurt ¾ cup mashed potato ½ teaspoon curry powder 2 cloves raw garlic, minced or grated ½ teaspoon sea salt ½ teaspoon @montanamex Jalapeño seasoning ½ a lemon, zested and juiced 2 Tablespoon freshly chopped chives Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Wild Carpaccio. Cooking, for me, is all about tangible connection – to our surroundings, our stories, and the people we share a meal with. I hope these recipes inspire you to celebrate, connect, and make new memories around a shared meal. This recipe—carpaccio—goes back to me being 18 in a big-city restaurant. That was the first time I saw someone eating raw red meat. It was a time in my life where I was very thirsty to learn. This dish arrested me. It was interesting. It’s encouraging us to understand the animal in its most raw place—past death, sitting there in an opportunity zone—and carpaccio celebrates those little pieces that you’re told to trim off. For the carpaccio: 1 (1/2 pound) piece venison, elk or bison eye of round, partially frozen Dressing: 1 shallot, minced 1 teaspoon whole-grain mustard 2 anchovy filets, finely chopped, or 1 tablespoon anchovy paste 1/4 cup rice wine vinegar 1 tablespoon raw honey 1/4 teaspoon @montanamex jalapeño seasoning, or jalapenõ seasoning of your choice 1 teaspoon lemon zest, from 1 lemon 2 tablespoons lemon juice, from 1 lemon 1/4 teaspoon sea salt 1/4 teaspoon freshly ground coarse black pepper 1/4 cup olive oil Garnishes: 1 cup mixed sprouts and greens such as baby arugula, mizuna, dandelion, and chive blossoms flake salt Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
HOLIDAY TABLE with @chefeduardogarcia: Wild Carpaccio. Cooking, for me, is all about tangible connection – to our surroundings, our stories, and the people we share a meal with. I hope these recipes inspire you to celebrate, connect, and make new memories around a shared meal. This recipe—carpaccio—goes back to me being 18 in a big-city restaurant. That was the first time I saw someone eating raw red meat. It was a time in my life where I was very thirsty to learn. This dish arrested me. It was interesting. It’s encouraging us to understand the animal in its most raw place—past death, sitting there in an opportunity zone—and carpaccio celebrates those little pieces that you’re told to trim off. For the carpaccio: 1 (1/2 pound) piece venison, elk or bison eye of round, partially frozen Dressing: 1 shallot, minced 1 teaspoon whole-grain mustard 2 anchovy filets, finely chopped, or 1 tablespoon anchovy paste 1/4 cup rice wine vinegar 1 tablespoon raw honey 1/4 teaspoon @montanamex jalapeño seasoning, or jalapenõ seasoning of your choice 1 teaspoon lemon zest, from 1 lemon 2 tablespoons lemon juice, from 1 lemon 1/4 teaspoon sea salt 1/4 teaspoon freshly ground coarse black pepper 1/4 cup olive oil Garnishes: 1 cup mixed sprouts and greens such as baby arugula, mizuna, dandelion, and chive blossoms flake salt Full recipe from the link in bio. _ 📷: @chefeduardogarcia #mysteryranch #builtforthemission
We’re not reinventing the wheel. Circa 2017 @montanamex . Directed by founder Jenny Jane & filmed 🎥 edited by John Sweeney. Friends and family made up our cast and off into the woods we went. One of the more memorable shoots. Love the message then and now. @montanamex ⚡️
