The Home Ranch was asked if they would participate in this year’s Cocktails & Cookie Creations for the Routt County Girl Scouts. This is the second year for the event, which asks local chefs to create one-of-a-kind savory appetizers with Girl Scout Cookies. The Home Ranch chefs picked the Samoa cookie because of the chocolate and coconut favors.
This year’s event is to send some of the 170 Rout County girls out of the 15 troops in Steamboat Springs and 5 troops in Hayden to different events. Last year, they went to science camp and this year they are looking into theater.
The chefs developed the Samoa Badge of Courage with their secret ingredient, Samoa Cookies. What is a Samoa Badge of Courage you may ask? It is a Goat Cheese & Samoa Stuffed Jalapeno Relleno with Samoan Mole Sauce. The collaboration in the kitchen involved creating the recipe, testing, tasting, prepping, and presenting.
The chefs went with the Southwestern idea, and used the goat cheese to balance the Jalapeno but it’s also a keen ingredient in Southwest cuisine. The Samoa fit right into the Mole Sauce with the pepper and chocolate. To top it off, Pancetta was wrapped around the pepper, because as Chef Tim said, “everyone loves bacon.”
The Samoa cookie was used in three different ways: on the plate it was crumbled on top of the Mole Sauce, within the Relleno filling it was in smaller crumbs and also powder.
The brave tasted the final product during the Cocktails & Cookie Creations event at the Catmount Ranch & Club in Steamboat Springs. Chef Clyde and Tim served some 90 guests during the event. You can also read the article from the Steamboat Pilot that Chef Clyde was interviewed in.
If you would like to also earn your badge, the recipe is below!
Samoa Badge of Courage
Goat Cheese & Samoa Stuffed Jalapeno Relleno
With Samoan Mole Sauce
6 Jalapenos, Roasted, peeled, De seeded
6 Thin Sliced Pancetta
- 1 cup goat cheese
- 2 tablespoons Samoa powder
- 3 Tablespoons Samoa crumbs
- 2 tablespoons chopped Roasted Peanuts
- 2 ½ table spoon dried currants
- Mix all ingredients together and set aside
- ¼ lg onion sliced thinly
- 1 garlic clove, minced
- 2 fresh plum tomatoes, roasted and charred
- ½ cup dry roasted peanuts
- 1 slice bread
- 1 chipotle chile
- 1 tablespoon Anco Chile Power
- 1.4 teaspoon cinnamon
- Pinch of allspice
- ¾ cup chick stock
Sauté in vegetable or olive oil the onions and garlic over medium heat. Reduce heat and cook slowly 5-10 minutes careful to not brown the garlic.
Add the onion and garlic to a blender along with remaining ingredients. Blend until smooth. Strain through a medium sieve
Reserve and set aside
- 1tablespoon olive oil
- 1 cup chicken stock
- 1/4 cup red wine
- 2 teaspoons apple cider vinegar
- 1 bay leaf
Heats in a one quart sauce pot the olive oil add the reserved puree, careful not to splatter. Then add the above ingredients. Simmer 45 minutes
To Finish add ½ cup Samoa Power whisk powder into Sauce
Stuff Jalapenos with 1-2 tablespoon filling
Wrap with Pancetta
Bake on sheet pan at400 5-8 minutes
Remove, Plate with Mole Sauce