Home Ranch Blog

FEBRUARY 2011

Salsa Verde Cruda (Roasted Tomatillo- Serrano Salsa)

Yields:  2 ½ cups

1 pound (10-12) medium tomatillos, husked and rinsed

2-3 fresh Serranos

2 large garlic cloves, unpeeled

1 small white onion, minced

¼ cup loosely packed, roughly chopped cilantro

Salt, about 1 generous teaspoon

Sugar, about 1 teaspoon (more…)

FEBRUARY 2011

Huevos Rancheros (HR “Ranch Eggs”)

Serves 4-8

8 eggs

2 tablespoons butter

4 corn tortillas

4 flour tortillas, warm (recipe follows)

1 cup Red Chile Sauce (Ranchero Salsa, recipe follows)

½ cup Green Tomatillo Sauce (Salsa Verde, recipe follows)

1 cup grated Monterey Jack and Cheddar cheese

4 tablespoons sour cream

4 sprigs of Cilantro

2 cups of Black Beans (recipe follows) (more…)

January, 2011

2 Cups quinoa

2 Tablespoons walnut oil

1 Teaspoon achiote (optional)

1 Quart approximately of chicken stock or vegetable stock

2 Butternut squash, ¼” cubed

2 Tablespoons walnut oil

2 Shallots, minced                                                                                                                                  -Click Image to Enlarge

2 Garlic cloves, minced

2 Tablespoons real maple syrup

¼ Cup apple honey vinegar

2 Tablespoons currants

2 Tablespoons dried cranberries

2 Tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds

2 Tablespoons toasted pine nuts or pistachios

2 Scallions, very thinly sliced

1 Tablespoon chives, very thinly sliced

1 Tablespoon chopped mint

Salt and Pepper

Walnut or corn oil (if needed)

Pour walnut oil into 12” skillet, heat and add quinoa slowly.  Shake and stir until all kernels are toasted, add optional achiote and stock.  Simmer 20-30 minutes until quinoa is tender.  Try to dry out quinoa on stove without over-cooking.  Otherwise drain well.  Meanwhile, place walnut oil in another 12” skillet-add diced squash.  Cook slowly, tossing and turning often until almost tender.  Add shallots and garlic.  Toss. Add vinegar and maple syrup.  Toss.  Remove from heat.  Cool.

Place quinoa and squash in mixing bowl.  Add remaining ingredients.  Adjust taste with more oil or vinegar.

Here are Bill and Bob, driven by head wrangler, Kellen (Kelly) Carlson.

Bill and Bob came to the Home Ranch 3 years ago.  They were born in the Elk River Valley, near Steamboat, and have returned home.

They are 20 years old and still have the heart, muscle, and desire to pull a sleigh with a ton of hay every day.

There is nothing like driving a team of horses.  I can’t describe how much fun it is to direct two tons of horsepower, and do it accurately.  If you are coming out this winter, ask to drive—Kelly and I enjoy handing over the lines and teaching someone to drive. (more…)

I like to think of myself as a “City-Cowgirl”. I love the country lifestyle and everything that comes with it, but I also enjoy the finer things in life. I believe there’s a way to incorporate both and you should! For example, just the other day I was out riding horses in the rain and spent the night dining at a trendy sushi spot. This is who I am and who I want to stay. 

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-HorsePedia

If you are a return visitor to our website, you will notice that The Home Ranch received a little bit of a face lift.  Johnny and Selina are excited about the new look.  You will find many of the same wonderful features as our old website – horse of the month and campfire chats with Johnny.  One new thing you may notice right away is that you now have the ability to book your reservation online!  We are excited about the opportunity this will provide for current and future guests.  Please take a moment to peek around the updated site. We’d love to hear your thoughts!

If you are a new visitor, we hope you enjoy the website and find it easy to use.  We are hoping our website will help you plan your next dude ranch vacation.  If you need any additional information or just want to visit with someone, please feel free to give Johnny or Selina a call.