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Frost Creek

Frost Creek

Chef: Tyson Amick
Phone: 970 328-2326
Address:
1094 Frost Creek Dr
Eagle CO, 81631

Website: frostcreek.com
Social: Facebook

With our eclectic, ever-changing menu, we have set our sights on offering the finest dining experience in the Vail Valley. Open to the public, we encourage anyone to come experience and enjoy the uncommon view and charm of Frost Creek’s restaurant and cuisine.

Frost Creek Recipes

Frost Creek Turkey Wraps Prepared for

Thai Turkey Lettuce Wraps
Peanut or Coconut Oil
2 ½ # Ground Turkey
3 Cloves Garlic, Minced
2 TBSP Fresh Ginger, Grated
1 TBSP Lemongrass, Ground
¼ Cup Fish Sauce
2 TBSP Sugar
Juice of 1 Lime
Dash of Low Sodium Soy Sauce
1 Red Onion, Julienne very thin
½ Red Bell Pepper, Julienne very thin
1 Jalapeño Pepper, Sliced Thin, No Seeds
Fresh Cilantro, Basil, and Mint

Method:
Preheat a Large, Heavy Skillet or Dutch Oven over medium high heat until quite hot. Add enough oil to lightly cover the bottom of pan. Carefully add ground turkey add spread out to loosely cover pan. Do not stir. Add garlic, ginger, and lemongrass. Stir well to combine. Continue to cook and stir until turkey is fully cooked and no excess liquid is visible in pan. Lower heat to simmer and add next four ingredients. Stir well to distribute. Taste and adjust seasoning level as desired. Turn off heat and fold in the vegetable garnish. Taste and garnish with liberal amounts of Cilantro, Basil Leaves, and Fresh Mint. Serve with Chile Sauce such as Sambal or Sriracha, and Crisp Lettuce or Cabbage leaves.

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BEIGNETS Prepared for

BEIGNET BATTER SUMMER 2018

INGREDIENTS:
2 CUPS LUKEWARM WATER
2 CUPS LUKEWARM WHOLE MILK
¼ # BUTTER, MELTED
4 EGGS
1 CUP SUGAR
1 TBSP SALT
16 CUPS AP FLOUR
3 TBSP YEAST

PROCEDURE:
STEP ONE: HAVE ALL MISE EN PLACE KITTED AND READY TO GO BEFORE YOU BEGIN.
STEP TWO: MIX ALL WET AND DRY INGREDIENTS SEPERATELY, AFTER BLOOMING YEAST IN WATER FOR 5 MINUTES.
STEP THREE: PLACE WET MIXTURE IN MIXER WITH DOUGH HOOK. MIX ON LOW SPEED WHILE SLOWLY INCORPORATING DRY MIXTURE, UNTIL EVENLY MIXED INTO A COHESIVE DOUGH BASE.
STEP FOUR: TRANSFER DOUGH TO FLOURED BENCH. DUST AND KNEAD WITH ADDITIONAL BENCH FLOUR AS NEEDED, UNTIL GLUTEN IS ACTIVATED AND DOUGH IS ELASTIC.
STEP FIVE: PLACE DOUGH IN GREASED 600 PAN AND PLACE IN BAG. PLACE SOMEWHERE DARK AND WARM FOR TWO HOURS, OR UNTIL MORE THAN DOUBLED IN SIZE. PUNCH DOUGH DOWN TO REMOVE EXCESS GAS, THEN RETURN TO FLOURED BENCH AND KNEAD AGAIN FOR SEVERAL MINUTES.
STEP SIX: PLACE DOUGH BACK IN 600 PAN WITH NEW BAG AND PLACE IN WALK-IN REFRIGERATOR. ALLOW DOUGH TO CONDITION AND DEVELOP WHILE GLUTEN RETARDS, AT LEAST 24 HOURS.
STEP SEVEN: PUNCH DOWN A SECOND TIME, THEN GO BACK TO THE BENCH. DUST AND KNEAD FOR ABOUT 5 MINUTES, THEN ROLL OUT IN AN EVEN SHEET ABOUT 1” THICK WITH PLENTY OF FLOUR. CUT INTO 1”X1” SQUARES, AND PLACE CUT DOUGH ON SHEET TRAYS LINED WITH PARCHMENT THAT HAS BEEN SPRAYED. BAG TRAYS AND FREEZE. ONCE FROZEN, PORTION IN SADDLE BAGS AND RETURN TO FREEZER WITH LABEL/DATE INCLUDED ON EACH BAG.

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