Presidential Beans

President Teddy Roosevelt loved everything about the great outdoors - riding, fishing, hunting and eating - so naturally he fell in love with Yellowstone National Park. In 1919-20, 20 years after the president first visited the park, Roosevelt Lodge was built on the site of the old tented Camp Roosevelt near the North gate, known for its Roosevelt Arch.

Roosevelt Lodge is still popular with today's visitors and so are the famous Roosevelt Beans served there.

Here's the recipe for your favorite outdoorsmen.

Roosevelt Beans

Serves 8-12

1 pound hamburger or sausage
1/2 pound bacon in 1/2-inch dice
1 onion, 1/2-inch dice
1 16 oz. can pork and beans
1 12-oz. can kidney beans
1 12-oz. can Lima beans
1 12-oz. can butter beans
1/2 cup brown sugar
2 TBS. cider vinegar
1 TBS. prepared mustard
1/2 cup Ketchup
salt and pepper to taste

Fry meats; drain fat. Saute onion with meat. Stir in next 10 ingredients. (For a thicker dish, drain liquid from beans.)
Bake at 325 degrees for 45 minutes. Serve with cornbread.

Ron's Cowboy Beans

When Ron Reed of Clark, Wyoming isn't serving as the chuckwagon cook for round-ups or wrangling, you will see him cooking up Dutch oven biscuits, cowboy beans and cowboy coffee and giving samples to the dudes who wander by his chuckwagon outside the Buffalo Bill Historical Center in Cody, Wyoming.

All of this is typical on-the-range fare for cowboys, now and in the past. The biscuits - they'd been sitting off the fire for a few hours - were on the dry side but perfect for sopping up the last bit of the delicious cowboy beans.

Here's the recipe for your favorite range riders.

Ron's Cowboy Beans

 6 cups pinto beans

              1 cup crisp bacon, crumbled

                 softball sized onion, chopped

2 TBS chili powder

Soak the beans overnight. Rinse. Put beans in a heavy pot - cast iron if you have it - and cover with water. Toss in all other ingredients and cook over medium to low heat for 2-3 hours, stirring and adding water as needed.

Season to taste and serve with your own corn bread or biscuits.

Reader request: Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

Ask and you receive, thanks to the generous chefs at Ashford Castle in Ireland. When a reader emailed asking for a recipe I turned to the castle's U.S. PR rep Susan Meyers at Geoffrey Weill Associates in New York.

Faster than you could dance a reel or three she had it and a photo which, sadly, did not download.

So here you are, Pat. I've translated metrics into ounces and tablespoons so taste-test to what you remember.

Ashford Castle's Connemara Smoked Salmon with Lime Jam and Cream Cheese on Brown Soda Bread

3 slices  brown soda bread

2 3/4 TBS  lime jam cream cheese (see recipe below)

3 ounces  organic smoked salmon

3  lime segments 

1 ounce (scant) lime jam (see recipe below)

  

Spread lime jam cream cheese on bread. Layer with luxurious amount of smoked salmon and top with 1 lime segment per slice of bread.

Serve lime jam in side dish for dipping.

Lime Jam

20 portions

2 cups (generous) skinless lime

1 1/2 cup sugar

60  lime segments (10 per lime)

   

Cook skinless lime with sugar - sugar may caramelize slightly in the beginning - gently for about 10 minutes.

     Strain and chill. Store chilled, labeled and dated.

    Reheat when ready to use and add lime segments before serving. Jam keeps in refrigerator for  5 days, lime segments for 3.

 Lime Cream

4 cups (generous)  medium fat cream cheese

1/2 cup lime jam

             Combine and store chilled, labelled and dated. Keeps for 7 days.

 

 

Malva Pudding from Sabi Sabi

The cuisine of South Africa is as rich in exotic flavors as Malva Pudding. The recipe for this South African version of bread pudding is rich and flavorful. The photograph is of the malva pudding made at Steenberg Resort & Winery in Constantia but the recipe comes from Chef Ryan Weakly at Sabi Sabi Earth Lodge.

Malva Pudding

 2 cups sugar
2 eggs
2 TBS apricot jam
2 cups flour
2 tsp. bicarbonate of soda
2 tsp. baking powder
1/2 tsp. salt
2 TBS. butter
2 tsp. white vinegar
2 cups milk

Preheat oven to 350 degrees.
Beat well eggs and sugar in a mixer. Add the jam.
Sift flour, soda, baking powder and salt.
Melt the butter and milk. Alternately add liquids and flour to the egg mixture. Add the vinegar and beat well until combined.

Pour into a greased, oven proof baking dish, cover with foil and bake for 45 minutes to 1 hour. Remove from oven.

Sauce

1 cup cream
scant 3/4 cup butter
1 cup white sugar
1/2 cup hot water
1/4 cup brandy (optional)

Melt all together and pour over the pudding as it comes out of the oven.

What is limoncello and how to make it yourself

Limoncello, icy cold and served in a delicate glass, is Italy personified: sunny as the Amalfi Coast, sweet as tiramisu with the tartness of lemon and the perfect exclamation point to an alfresco meal.

The liqueur can be bought in a store but do as the Italians do and make your own. The "classic" recipe has as many variations as spaghetti sauce. This one from multiple sources including Food and Wine and Dream Wedding came to my attention via Italy Undiscovered: Food, Culture & Land of Le Marche.

Limoncello

10 medium to large lemons
1 liter grain alcohol 90°
1 1/2 cup sugar
2 cups water

Wash the lemons well and remove yellow zest with a peeler. Do not include any of the bitter white part.

Mince peels and place in an air-tight jar. Add the alcohol, seal and date.

After 15 days, dissolve the sugar in a pot with the water, heating slowly. Remove from heat and let it cool to room temperature.

When sugar syrup is cool, mix it with the infused alcohol which should change in color from clear yellow to a cloudy yellow.

 Twice filter the combined liquids through a cotton cloth into an air-tight jar. Transfer to a bottle, seal tightly and store in the freezer.

Alla salute.

Pork and Mango, a Sandwich for Success

Peter Island Resort on Peter Island in the British Virgin Islands is on many people's list - along with Conde Nast Traveler - as one of the best places in the world to stay.

It's also a very good place to eat, thanks in part to Executive Chef Lisa Sellers.

Here's her recipe for pulled pork which she pairs with grilled mango for a memorable sandwich.

Peter Island Pulled Pork for Pork and Grilled Mango Sandwich

1 Pork butt
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
2 TBS black pepper
1 TBS onion powder
1 TBS cayenne powder
1 TBS dried oregano
1 TBS Thyme
1 TBS basil

Combine all ingredients and rub onto the pork butt. Place it fat side up on a roasting rack in a pan and cover with aluminum foil.

Bake in a 325-degree oven for 3-4 hours. Remove the foil and bake for another hour until pork is tender and pulls away easily with a fork.

Serve with grilled mango slices alone or as a sandwich.

By all means pair with bubbly the way they do on Peter Island.

Savor the flavors of South Carolina with Watermelon Margaritas

South Carolina has a recently revised culinary site, www.savorsouthcarolina.com, that includes recipes like this one which we chose to take advantage of summer's produce and to sip to ward off the heat. The recipe comes from "Lee Bros, Simple Fresh Southern," by Matt and Ted Lee with photo by Bob Fink.

Watermelon Margaritas

Serves 8

4 lbs seedless watermelon
8 1-inch-long strips lime peel
Kosher salt
16 oz. (2 cups) fresh lime juice (from about 16 small limes)
16 oz. (2 cups) tequila blanco (silver tequila)
8 oz. (1 cup) Triple Sec, Cointreau or other orange liqueur

Cut away the rind, chop the seedless flesh into chunks and liquefy  - in small batches if necessary - in a food processor or blender. You should have about one quart of watermelon juice.

Note: If you let it sit, the watermelon juice separates into a thick red pulp and a clearer liquid. To insure the pulp gives the drink a tongue-satisfying body, whisk the juice thoroughly before pouring it into the shaker.

For each cocktail, salt the rim of an 8-ounce glass by first smearing it with a piece of lime peel then dipping into a saucer of kosher salt. Fill a cocktail shaker with ice, add 4 ounces of tequila and 1 oz. of orange liqueur. Shake vigorously and strain into the glass. Garnish with lime peel.

Variation: Watermelon Lime Cooler. For the non-drinkers, omit the alcohol, pour the watermelon juice over ice and add a splash of seltzer.