Dave Cooks at the Hell's Backbone Grill addthis
Dave Cooks at the Hell's Backbone Grill
The "Hell's Backbone Grill" has an unusual name and a unique story. Even though it's in a remote spot in Utah's Badlands, the restaurant has been recognized by food writers across the country. In this edition of Farm to Fork, chef Dave Lieberman discovers why the farm products picked fresh from the field explain all the accolades.

Dave and the restaurant owners reveal how growing your own recipe ingredients can make a difference in the taste of finished dish. Dave helps with the harvest, creates a signature dish for a main course, as well as an apricot crisp for dessert.

Roasted Root Veggies Recipe
About 2 pounds assorted root veggies (such as turnips, carrots, potatoes, parsnips, etc)
1 head garlic, gloves separated and smashed but not peeled
About 1/3 cup vegetable oil (such as canola or safflower)
About 6 sprigs fresh thyme

Peel the vegetables and cut into roughly 2-inch chunks.
Place in a shallow roasting pan along with the garlic and toss with the vegetable oil (veggies should be well coated).
Season generously with salt.
Roast in 400 degree over for about 35 minutes until veggies are fork tender.

Navajo Style Apricot Crisp Recipe
7 cups apricots, cleaned, halved and pitted
1 cup sugar
1/4 cup flour
2 tablespoons fresh lemon juice

1 cup flour
2/3 cup cornmeal
2/3 cup sugar
1 teaspoon salt
2/3 cup very cold butter cut into small pieces
1/2 cup toasted pine nuts

Preheat oven to 375 and butter an 8x10 baking pan.

In a medium bowl, combine apricots, sugar, 1/2 cup flour, and lemon juice. Spread mixture evenly in baking dish and set aside.

In a medium bowl, mix together first 4 topping ingredients. Using a pastry blender, work butter into dry ingredients to form small crumbs.
Cover fruit evenly with topping. Bake until fruit is bubbling and tender and topping is golden, about 45 minutes.



Utah Farm Bureau
Utah Department of Agriculture