I know, I know- you're asking where in the world is Boulder, Utah. Well, it's quite in the middle of "Nowhere, Utah". I would be remiss if I didn't mention that there are rather quite a few "Nowhere, Utahs" so you'll have to get a bit more detailed directions before you stop for dinner.
Until 1933 it was impossible to even get to Boulder, Utah. It was around this time that a road was built complete with the Hell's Backbone Bridge, a 109 foot long, 14 foot wide with a 1,500 foot drop on both sides bridge that finally connected Boulder, Utah to the outside world. Because of this road- and I must admit scary bridge- Boulder is now a thriving community with a census of 180 AND THE MOST AMAZING RESTAURANT- Hell's Backbone Grill.
Now you're probably wondering how we stumbled upon this jewel in the middle of "Nowhere, Utah". Well, that's where our friends Don and Mary Jo come in...
Don and Mary Jo's daughter, Anne- and Anne's now husband Jason- decided that this would be the perfect location to celebrate their wedding- they were right!
And were we ever in for a treat! And not just all the fun we had at the wedding!
Of course if there is a restaurant and a chef and a cookbook you can put money on the likelihood it will find it's way to its friends on my cookbook bookcase! As you might be imagining I showed no restraint!
Mary Jo and Don generously fed us three- count them- three meals from this incredible restaurant. The first item I put into my mouth was their Smoked Trout Pâté- absolute Manna from the Backbone of Hell. It was love at first bite!
Now that we're all back hibernating in Cincinnati for this winter we scheduled dinner and a game of bridge with Don and Mary Jo. It seemed the absolutely perfect setting to recreate this Manna!
Now I have a confession- don't tell anyone- this Pâté is just not that difficult to make. Perhaps that's it's charm. Now of course you start with Smoked Trout from Hyde Park Fish Market.
And a few other things all mixed up in a food processor...
Maybe I should be a bit more specific...
Smoked Trout Pâté: from With a Measure of Grace by Blake Spalding and Jennifer Castle
2 smoked trout fillet (NOT FROM A CAN!)
4 ounces cream cheese
1 tablespoon Worcestershire sauce
Several good shakes of Tabasco
2 teaspoons of Dijon mustard
1/3 cup toasted pecan pieces (1/4 of a cup will be used to "coat" the Pâté when serving)
Peel the skin from the fish fillets and flake into small pieces. Place in the bowl of a food processor.
Add the rest of the ingredients except for the pecan pieces you have set aside.
Process mixture until it is VERY SMOOTH! (You many add a bit of half/half or milk if too thick but I didn't need to do this.)
Scoop out a "ball" of Pâté and roll in pecans.
Serve with crostini or crackers.
The Menu for Bridge. (The selections in italics are from Hell's Backbone!)
Smoked Trout Pâté
Slow Roasted Pork Country Ribs with Backbone Sauce.
Warm Red Cabbage Salad with Goat Cheese
Swedish Mashed Potatoes (Revised)
Mixed Greens with Fennel and Pears, Honey-Chili Dressing
Gingered Raspberry and Pear Pandowdy