Eat Wyoming, Live Wyoming!

It is fair to say that the Shorts are “foodies.”  Robert loves to spend time with his family and preparing meals to share together. It is something instilled while growing up in a large household in Glenrock, from his mother Kate. 

Robert and Janella are also pleased to share their love of food with people across Wyoming at the Paisley Restaurant, located inside the historic Hotel Higgins in Glenrock. The recent purchase of Hotel Higgins has allowed Robert and Janella to expand their love of food and when time allows, Robert can be found in the dining area, serving and listening to the people of Wyoming.

Robert hosts a weekly “Cooking with the Candidate” on Friday nights to stay connected with people during COVID-19.  Below are the recipes from the Facebook lives if you missed one or need a great idea for your next meal.  Please consider locally sourced ingredients when you prepare them.

 


“Shot Gun” Jambalaya

Ingredients:

  • 1 bunch green onions, chopped
  • 1 bell pepper, chopped (yellow or orange is best)
  • 1 small can tomato sauce
  • 1 can Campbells Beef Broth soup
  • 1 can Campbells French Onion soup
  • 1 stick of butter
  • 1 pound Douglas grocery country style breakfast sausage
  • 2 cups Uncle Bens Converted rice (this is a must, no substitutions)
  • 1 pound crawfish tails (Louisiana tails, not imported if possible)

Mix everything together in a large Dutch oven, cover and bake at 350 for 1 ½ hours. No peeking until it’s done.

 


“No New Green Deal” Chili Quiche

  • About 8 oz o roasted green Chilis-chopped
  • 2~3 cups of Colby jack cheese 
  • 6 eggs
  • 1/2 cup sour cream

Butter an 8 inch pie pan. Put chili’s on bottom and sides of pan to form a “crust.” One of our favorites is the hot roasted hatch peppers you can find at local farmer's market! Add cheese.

Beat eggs (at the polls) and sour cream together, then pour over cheese and chilis. Bake at 380 °F for About  30-35 minutes or until firm and lightly browned.

 


“Voter” Vodka Pasta

  • 1 Medium Onion
  • 1/2 stick butter
  • 2/3 cup vodka
  • 3/4 cup canned tomato puree
  • 1 cup heavy cream
  • 1/2 lb cooked ham, finely chopped
  • 2 drops of Tabasco or to taste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb dried penne
  • 3/4 cup grated parmesan

Cook onion in butter in a deeep 12 inch heavy skillet over moderately low heat, stirring occasionally, for 5 minutes

Stir in vodka and simmer 4 minutes. Add tomato purée and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt and pepper. Keep warm. 

Cook pasta in a 6 to 8 quart pot of boiling salt water until al denote. Reserve 1/2 cup cooking water and drain pasta in a colander. Add pasta to sauce to skillet and toss with sauce and cheese. Add some of reserved cooking water if pasta seems dry. Serve immediately.