On Wednesday the New York Times online Cooking blog featured Thanksgiving recipes from across the nation, with the stated goal to "evoke each of the 50 states." While some of the recipes seemed either invented on the spot or dug up from a dusty Ladies Auxiliary cookbook, regional ingredients and cultural traditions at least threaded their way through as themes. There was a Carribean-influenced mojo turkey from Florida, a salmon pie from Alaska and sourdough stuffing from California. Potatoes, of course, represented Idaho and lobster mac and cheese was Maine's contribution. Even ingredients with little recognition outside the region (did you know that persimmons grow wild in Indiana?) and family recipes based on local pastimes (one family in Kentucky created hand-sized dressing buns that hunters can slip into their pockets) made the list.
|This is what the rest of the country thinks Denver looks like all the time.|
So what was Colorado's contribution to the national holiday board: something with peaches, elk, lamb, green chile or even a beer-based soup or sauce? Nope. It's stoner food, in the savory-sweet form of pecan pie bites meant to be dunked in leftover turkey gravy, a recipe from Alexander Figura of Lower48 Kitchen.
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