Signature Recipes

 We always want you to come relax with us at Devil’s Thumb Ranch Resort & Spa, but for those times when you just can’t sneak away, Chef Evan Treadwell has shared some of his mouthwatering recipes so you can bring a little piece of the Ranch home with you

 
 
Devil’s Thumb Ranch Wagyu Burger
 
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min
 
Ingredients:
 
24 ounces of 100% Colorado Wagyu
4 slices of sharp cheddar cheese
2 to 4 garlic cloves (minced)
5 to 6 dashes Worcestershire sauce
½ teaspoon DTR Signature BBQ Spice Blend
½ teaspoon salt
½ teaspoon pepper
¼ cup DTR Signature Barbeque Sauce
8 round and crunchy dill pickle slices
4 Kaiser rolls
 
Directions:
 
1.    Combine Wagyu, minced garlic, Worcestershire sauce, DTR Signature BBQ Spice Blend, salt and pepper in a medium bowl, mixing lightly but thoroughly
2.    Shape meat mixture into two firm patties
3.    Place formed patties on grill over medium ash-covered coals
4.    Grill uncovered for 14-16 minutes or until internal temperature reaches 160 degrees
5.    Turn the patties one time during cooking and add cheese, letting it melt onto the patties
6.    Place the burger patties on buns and brush liberally with DTR Signature Barbeque Sauce
7.    Finish the burgers with 4 crunchy pickle slices
8.    For the ultimate Ranch Burger, serve with onion rings or fries
 
 
Artichoke Jalapeño Dip
 
Prep Time:
 10 min
Cook Time:
 30 min
Ready In:
40 min 
Ingredients:
 
1 14 oz. can of artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
½ cup mayonnaise
2 to 3 green onions, finely chopped
2 teaspoons Devil's Thumb Ranch El Diablo Verde Green Hot Sauce
1 teaspoon Devil's Thumb Ranch Rancher Rojo Red Hot Sauce
½ cup finely chopped fresh herbs (parsley, basil, dill, and chives)
Salt to taste
2 heads Belgian endive (optional)
 
Directions:
 
1.     Preheat oven to 350°F
2.     Combine all ingredients (except endive) in a bowl and mix well
3.     Transfer mixture to a shallow one quart baking dish and bake in oven for 30 minutes
4.     Garnish with endive, if desired, and serve warm with chips, pita triangles, crackers, or raw vegetable dippers
 
Makes about 3 cups
 
 
Green Thumb Guacamole
 
Prep Time:
 10 min
Cook Time:
 N/A
Ready In:
1 hr 10 min 
Ingredients:
 
3 green onions, chopped fine
2 Tablespoons fresh lime juice
1 Tablespoon Devil's Thumb Ranch El Diablo Verde Green Hot Sauce
2 medium ripe avocados, peeled
½ teaspoon salt
Pepper to taste
 
Directions:
 
1.    Combine onions, lime juice, and Devil's Thumb Ranch El Diablo Verde Green Hot Sauce in a medium bowl and mash gently with a fork to release the flavor of the onions
2.    Add avocado and continue to mash until the texture is chunky
3.    Add salt and pepper to taste
4.    Cover and refrigerate for one hour to best blend flavors
5.    Serve with fresh vegetable dippers and/or tortilla chips
 
Include the avocado pits in the mixture to retain the fresh bright color of the guacamole. Remove the pits just before serving
 
 
The Devil’s Wings
 
Prep Time:
 20 min
Cook Time:
20 min
Ready In:
1 hr 40 min 
Ingredients:
 
16 chicken wings
1 Tablespoon Devil's Thumb Ranch Rancher Rojo Red Hot Sauce
½ cup salad oil
¼ cup balsamic vinegar
¼ cup honey
2 Tablespoons brown sugar
2 Tablespoons cane syrup or dark corn syrup
½ teaspoon red pepper flakes
½ teaspoon dried thyme
1 teaspoon soy sauce
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne
¼ teaspoon ground nutmeg
 
Directions:
 
1.    Cut off and discard bony wing tips
2.    Cut the remaining wings in half
3.    In a large bowl combine remaining ingredients and mix well
4.    Marinate wings in the mixture for one hour in the refrigerator
5.    Grill 15 to 20 minutes, turning frequently until done
 
Makes 32 pieces
 
 
Fiery Chicken Chili
 
Prep Time:
 30 min
Cook Time:
 45 min
Ready In:
1 hour 15 min 
Ingredients:
 
1 lb. boneless, skinless chicken breasts
2 Tablespoons all-purpose flour
2 teaspoons ground cumin, divided
2 Tablespoons vegetable oil
2 celery stalks, diced
1 green bell pepper, diced
1 can (16-ounces) cannellini beans, drained
1 cup chicken broth
1 can (4-ounces) chopped green chilies, drained
¼ cup lime juice
2 Tablespoons Devil's Thumb Ranch Rancher Rojo Red Hot Sauce
1 teaspoon salt
2 Tablespoons chopped fresh parsley
¼ cup shredded Monterey Jack cheese, optional
 
Directions:
 
1.    Cut chicken breasts into ½ inch cubes
2.    In a shallow bowl, combine flour and one teaspoon cumin
3.    Toss chicken in the flour mixture
4.    Heat vegetable oil in a four quart saucepan over medium-high heat
5.    Add chicken and cook until the poultry is browned on all sides
6.    Remove the chicken from the pan and place it in the mixing bowl
7.    In the drippings from the chicken cook the celery and green pepper over medium heat until they are tender and crisp, about 5 minutes
8.    Stir together beans, chicken broth, green chilies, lime juice, Devil's Thumb Ranch Rancher Rojo Red Hot Sauce, salt, the remaining teaspoon of cumin and browned chickens
9.    Heat the mixture on high heat until it reaches a boil. Reduce the heat to low cover and simmer for 10 to 15 minutes, stirring occasionally
10.Stir in parsley
11.Serve with shredded Monterey Jack cheese, if desired
 
Makes 6 servings
 
 
The Devil’s Mary
 
Prep Time:
 5 min
Cook Time:
  N/A
Ready In:
5 min
Ingredients:
 
1 quart V8 juice
1 cup vodka
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lime juice
½ teaspoon Devil's Thumb Ranch Rancher Rojo Red Hot Sauce
Lime slices or celery stalks
 
Directions:
 
1.    Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Devil's Thumb Ranch Rancher Rojo Red Hot Sauce in a two quart pitcher
2.    Stir well and serve over ice
3.    Garnish with lime or celery
 
Makes 6 (6 ounce) servings

 

 
 
Lemon Coconut Cookies
 
Prep Time:
10 min
Cook Time:
15 - 20 min.
Ready In:
3 hours 
Ingredients:
 
8oz butter, room temperature 
½ cup sugar
1½ tablespoon lemon zest
1 teaspoon vanilla extract
1 lemon, juiced
2¼ cup flour
pinch salt
1 cup toasted coconut 
 
Directions:
 
1. Cream butter and sugar until light and fluffy - about 3 minutes scraping occassionally
2. Add zest, vanilla and juice and beat one more minute
3. Sift in flour and salt. Add coconut and stir until just combined.
4. Chill dough for several hours. Shape into balls about the same size you wish the cookie to be and flatten slightly.
5. Using a parchment lined cookie sheet, bake at 350 for 15 - 20 minutes or until slightly golden around the edges.
6. If desired, sprinkle with sifted powdered sugar when cooled.