But first, let's check out Jackson Hole's newest butcher shop, opened just a few weeks ago on the corner of Scott and Alpine Lanes.
Here's how Nick turns them into a sauce for stir-fries: "In a mortar and pestle, mash together a handful of fermented black beans, 2 cloves of garlic, and toasted sesame oil," he says. "Add sambal oelek, a dash of soy sauce, rice wine or sherry vinegar. Sauté meat first, then firm veggies, then soft ones. Cut onions pole to pole and fry until charred on the outside but still crunchy. Add meat back to the wok, then garlic, then hit it with the black bean sauce." And there you have it: The authentic, homemade stir-fry you just can't get around here. I'll be making this with elk steak as soon as my package of fermented black beans arrives.
In the meantime, go say hello to Nick, Nora, Tommy and Perry down at Sweet Cheeks Meats on 185 Scott Lane. Follow them on Instagram for the daily specials and Nick's hilarious hashtags. (Like the morning after the presidential election: #riseandgrind #theworldlooksalrightfromourgriddle #localmeatforthewin.) Breakfast and lunch sandwiches are still just $5. They will feed you something to warm your belly, guaranteed.
Wyo-Ming Dumplings (Potstickers)
1/4 of an 8-oz can water chestnuts, diced
3 scallions, white and green parts, sliced thin
3 dried Shiitake mushrooms
1 tsp. fresh ginger
3 T. soy sauce
2 tsp. sesame oil
2 pkgs. wonton wrappers (preferably 3" round, but can use 2.75-3" square)
1 egg, beaten
- Heat 2 cups water to just before boiling and pour over dried mushrooms in a bowl to rehydrate. Soak for 30 minutes or until softened. Trim off stems and discard. Dice caps.
- With clean hands mix pork or elk, water chestnuts, green onions, shiitakes, ginger, soy sauce, and sesame until homogenous. When you see the mixture start to stick to the bowl you have mixed it enough.
- Take a couple tablespoons of the mixture and form into a patty. Place the patty into a skillet over medium heat and cook thoroughly, without browning the outside. Taste the patty for flavor. Adjust seasoning if necessary.
- Lay a few wonton wrappers down and place about a tablespoon of the meat mixtue in the center. Dip your finger in the beaten egg and rub it along half of the edge of the wrapper (this doesn't need to be a lot of liquid, just enough to encourage the two sides to stick when you join them). If using round wrappers, lift sides around the mixture so it looks like a taco with the egg side farthest from you; pinch together one end of the wrapper with one hand, with the other hand begin to push and pleat the wrapper together; continue to push-pleat from the center to the two ends; adjust the dumpling to perfection.
- Place a piece of parchment paper on a rimmed baking sheet. Set potstickers on the parchment paper so they are not touching. Once the sheet is full, place it in the freezer to flash freeze the dumplings. Once they have frozen solid, remove them from the sheet and place in a Ziploc bag. Return the bags to the freezer and store (they should be good for a few months).
- To cook: Heat a skillet over high heat; add a couple of tablespoons of neutral oil (peanut, vegetable, etc.); place frozen dumplings in skillet and cook for 2-3 minutes (until bottom browns); add 2/3 cup of water to pan and cover immediately; continue to cook for 6-8 minutes until the potsticker is cooked thoroughly; remove dumplings from pan and serve with dipping sauce.
Potsticker Dipping Sauce
Ginger Scallion Sauce
- 1/2 cup peanut oil
- 1 bunch scallions
- 2-inch piece ginger
- 1 tablespoon salt
- Trim root end of scallions and place white and green parts in a food processor. Process until broken up into small pieces. Scrape out into a medium metal bowl.
- Place peeled ginger into the food processor. Process until broken up into small pieces. Scrape out into the bowl with the scallions. Add 1 tablespoon salt.
- Heat peanut oil in a small pan over high heat until smoking. Pour hot oil over the scallions and ginger. Stir to combine and pour into a glass jar. Keeps for about one week in the fridge.