These easy-breezy cocktails and entrée offer a taste of a vacation at the Grand Canyon.
Little America Hotel Flagstaff in Flagstaff, Arizoona, has been a prime spot from which tourists explore the majestic recreation areas nearby, including the Grand Canyon, Red Rock State Park, and the world’s largest Ponderosa pine forest since 1973. Sitting on more than 500 acres at the base of the San Francisco Peaks, the resort houses 247 guest rooms across four lodges and the Silver Pine Restaurant and Bar, which shares cocktail recipes and a simple but substantial entrée with C&I readers. Get a taste of them below.
4 boneless pork loin chops (about 6 ounces each)
1½ cups all-purpose flour
Kosher salt and freshly ground black pepper, to taste
2 large eggs
½ cup milk
4 cups plain dried bread crumbs
Pinch of paprika
2 tablespoons blend olive oil
2 tablespoons butter
Blaukraut or sauerkraut, for garnish (optional)
Ligonberry jam or preferred berry jam, for garnish (optional)
Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even ¼-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper.
Put the bread crumbs in a third dish, add paprika, and again season with more salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating. Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 – 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Serve with blaukraut and lingonberry jam.
Prickly Pear Margarita
1½ ounces Tres Agaves Tequila, or preferred tequila
½ ounce Cointreau
¾ ounce lime juice
¾ ounce prickly pear juice
Splash of orange juice
Black sea salt, or preferred salt
Add ingredients to shaker. Add ice and shake. Rim glass with salt. Pour ingredients over ice into a glass. Garnish with lime wheel.
2 ounces Cave Creek Bourbon, or preferred bourbon
2 dashes bitters
1 Luxardo cherry
1 sugar cube
1 giant ice cube
Add ingredients to shaker. Muddle sugar cube, add ice, and shake. Rub rim of the glass with orange peel. Strain shaker contents into a glass with a glass with giant ice cube. Garnish with orange peel and Luxardo cherry.
Arizona Mule 10
1 ounce Arizona Grand Canyon Vodka, or preferred vodka
½ ounce lime juice
2 dashes bitters
1 lime wedge, for garnish
Add vodka, lime juice, and bitters to copper mug. Top with ginger beer and garnish with lime wedge.
For more information on Little America Hotel Flagstaff, visit the hotel’s website. Images courtesy Little America Hotel Flagstaff.
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