By Elisa Bosley | Recipes by Jen Castle and Blake Spalding | Photos by Mick Jones
Sustainable O
n a late-summer afternoon last year, my husband, Dave, and I pulled into beautiful Boulder, Utah (pop. 180), near the end of a three-week road
trip. After a lot of burgers and campfire fare, we eagerly anticipated dinner at Hell’s Backbone Grill, a 12-year-old farm-to-table restaurant beloved by off-the-beaten-track foodies, thanks to glowing reviews in Te Wall Street Journal, Te New York Times, and others. While the meal was indeed memorable, my favorite part of the evening was sharing conversation and a bottle of wine with chef-owners Jen Castle and Blake Spalding. After working “extreme” catering gigs for river-rafting
groups, the two women put down roots in Boulder to start a restaurant—and to make a difference. “Boulder chose us,” says Jen. “We wanted to be part of the local movement with something more than just a window box of herbs.” Te eatery’s now iconic status springs from its authenticity; all fruits, vegetables, herbs, and eggs come from Blaker’s Acres, a six-acre “no-harm” organic farm three miles down the road. “Our value system from the beginning has been to use local and organic,” says Jen, “… plus it’s just the right thing to do,” adds Blake. (Completing each other’s sentences is a conversational hallmark.) Te women also manage an 11-room affordable-housing unit for their staff, operate an on-site and online retail business, and “are supposed to be doing another book,” they sigh. (Provecho Press published their first cookbook, With a Measure of Grace, in 2004.) “It’s been wonderful to be able to witness the [food]
movement catching fire,” says Blake. “Not just organic, but place-based, too.”
Corn husks (hojas) ½ pound softened butter
2½ pounds prepared masa (found in refrigerator section), or 4 cups dry masa harina plus 3+ cups water to moisten 1 teaspoon baking powder 1 teaspoon salt 1 ear corn, grilled or broiled until golden 1 cup green chiles, roasted, peeled, and chopped 14 ounces pepper jack cheese, cut into ½x3-inch logs
hellsbackbonegrill.com 20 N Hwy 12, Boulder, Utah 435.335.7464
1. Soak corn husks in warm water until soft, about 20 minutes; rinse thoroughly. 2. Beat butter about 3 minutes, until light in color. Add wet masa, baking powder, and salt; beat 20 minutes. When it’s ready, a chunk of masa dropped in a glass of water will float. Cut kernels from cob; beat into masa along with chiles. 3. Open each husk flat on the table with wide end toward you. Spread husk with about 2 tablespoons masa, lay cheese down the middle, fold sides in, and then bring the top end toward you. A pretty touch: Tear extra corn husk into strips and tie one loosely around each tamale to hold the top flap down. 4. Steam tamales by placing them standing on end, open end up, on a rack in a large steamer or pressure cooker. Steam for 45 minutes or pressure cook for 20 minutes at 15 pounds pressure. Let tamales rest 15 minutes before digging in.
PER SERVING (2): 347 cal, 13g fat (3g mono, 1g poly, 9g sat), 39mg chol, 9g protein, 43g carb, 0g fiber, 239mg sodium
➻
summer
Green Chile Corn Tamales Makes 3½ dozen | Staff Favorite, Veggie
“This is a combination of two recipes from our two favorite tamale makers: Jen’s grandma and our friend Martha Clark. Best results are achieved when ingredients are combined in a stand mixer with the paddle attach- ment,” say Jen and Blake. Top with your favorite green or red chile sauce.
48 deliciousliving | august 2012
FOOD STYLIST: BASIL FRIEDMAN, STYLIST: SUSAN NEUER
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