Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
Ingredients for ranchero:
- 2 blocks extra firm tofu
- 4 cups chopped shiitake mushrooms
- 4 cups salsa (tomato, red onion, jalapeño, cilantro)
- 8 cloves garlic, diced fine
- 2 tablespoons dried oregano
- ¼ cup vegetable oil
- 3 teaspoons salt
- 1 quart water
Brining the tofu will give it a good flavor boost. This recipe works best served fresh out of the oven.
Start by soaking the tofu in salted water for 30 minutes, then set on a cutting
board wrapped in paper towels, place another board on top, and weigh down
with 3 plates. Squeeze for 30 minutes to dry the tofu.