Jaime grew up in northern Idaho where her love for the outdoors flourished with skiing, camping, fishing with her dad and grandpa, and playing ghosts in the graveyard with the neighborhood kids at night. She grew up at a house that everyone came to, so with that, there was always food around. Her mother is an exceptional cook, and her dad has always been the grill master. It wasn’t until after high school, that her curiosity about food really came to life. She went to Western Culinary Institute in Portland, OR, then went on to be an Executive Chef in Portland, and then moved to Jackson Hole, WY to do the same. That is where she met her husband, Caleb, and began her journey with field to table and learning the whole process of truly knowing where your food comes from and sharing that with others. Jaime currently is a freelance chef, a wild game chef for OutdoorClass (an e-learning platform for hunters and outdoorsmen/women), an Ambassador for Montana Wildlife Federation, the new chef for Carnivore’s Kitchen for RMEF in 2023, and works for Wild Sheep Foundation. She loves being involved with the community with her family and loves cooking for others.
Butternut Sausage Stuffing with Apples and Cranberries
1 large butternut squash peeled and cut into ½ in. cubes, about 6 cups
1 1/2 tbsp olive oil or avocado oil, for roasting
sea salt and black pepper
2 tbsp butter, melted
¼ c. red wine (used KÜHL's Chianti)
1 small onion chopped
3 celery stalks chopped
1 lb pork sausage
1 large apple or 2 small, cored and chopped
1/4-1/2 tsp salt
2 tsp fresh rosemary minced
1 tsp fresh thyme leaves
1 teaspoon fresh sage leaves minced
3/4 cup dried cranberries
1 egg whisked
Fresh parsley minced, for garnish
First prepare to roast the butternut squash cubes.
Preheat your oven to 425° F. Toss the butternut cubes with the 1 1/2 Tbsp oil, salt and pepper and spread out in a single layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 30-40 minutes, stirring or turning once for even browning. Squash should be soft and toasty brown before removing.
Heat a large skillet med to med-hi heat and add the melted butter. Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.
Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until browned, then lower the heat to medium.
Add the chopped apples, herbs and wine and cook for a minute or two until just softened, then add salt. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
Once the butternut squash is roasted, add it to the sausage mixture along with the dried cranberries and toss to combine.
Lower the oven heat to 375° F. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the stuffing mixture to a large baking dish and spread out evenly.
Bake in the preheated oven for 25-30 minutes. The top should be toasty. Enjoy!!
Creamy Red Wine Mushroom Gravy
1 lb mushrooms bunch (shiitake, chanterelle and baby portabellas)
1 tablespoon olive oil•1/2 c red wine (used KÜHL's Chianti)
1/4 c heavy cream
2 tsp rosemary, minced
1 tsp tarragon, minced
salt and pepper
Heat olive oil in a large skillet, add mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste.
Add ½ cup of wine and herbs, close the lid and let simmer for about 10 minutes covered until wine is not red anymore and becomes brown in color and infused with wonderful mushrooms flavors.
Add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors. Season with salt and pepper to taste.
Mixed Berry Wine Cobbler
3 cups Blueberries
2 cups Blackberries
1 ½ cups Raspberries
1 ½ cups Strawberries, diced
¼ cup Sugar
2 TB Cornstarch
1 tsp Lemon Juice
¼ c Red Wine (used KÜHL's Chianti)
½ tsp Vanilla Extract
In a large mixing bowl, combine all ingredients, and mix until well combined and the corn starch is dissolved
1 cup butter (½ cup melted & ½ cup cold, cut into slices)
¾ cup sugar
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
¼ cup brown sugar (for sprinkling on top the last 10 minutes)
In a medium mixing bowl add all ingredients (except ½ cup cold butter) and stir until it has the consistency of a cookie dough like batter
Building the Cobbler
On the Burch Barrel, place your Coal Pan on the 5th -7th notch (closer to the bottom) and build a good coal base using lump charcoal and wood.
Close your side vent. This will allow the Barrel to keep its heat.
In a 10” Dutch oven, add the mixed berry mixture. Make sure the mixture covers the bottom.
Add the cobbler topping so the top of the berry mixture is mostly covered. It’s okay if it’s not.
Add the cold sliced butter on top of the cobbler mixture, and cover with the lid.
Remove the Coal Pan and place the Dutch oven at the bottom of the Burch Barrel.
Taking the Coal Pan, place it directly on top of the Dutch oven.
After 15 minutes, remove the Coal Pan and check the cobbler. The sides should be starting to bubble and the top getting slightly browned.
Repeat #8. Add a little bit more wood if needed at this point to keep the heat up and your coals hot.
Once the top is browned, add the brown sugar to the topping, and cook for another 5-10 minutes. This will add some great caramelization.
Remove and let sit for approx. 20-25 minutes before serving. This will allow the cornstarch to work its magic and will thicken.
If using an oven, set the oven temperature to 350F, and bake until the top is nicely browned, about 30 minutes.
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