Favorite

Dish presents: Dine & Dash 


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Bravino's Trattoria & Pizzeria
3536 N. Academy Blvd., 596-6223

Classic Italian Pesto

2 cups tightly packed fresh basil

cup extra virgin olive oil

3 tbsp. pine nuts

2 garlic cloves, chopped fine before putting in the processor ample pinch of salt

cup freshly grated Parmigiano-Reggiano cheese

2 tbsp. freshly grated Romano cheese

3 tbsp. unsalted butter, softened to room temperature

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Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.

Put the basil, olive oil, pine nuts, chopped garlic and salt in the processor bowl, and process to a uniform, creamy consistency.

Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces. When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter by hand, distributing it uniformly into the sauce.

This will provide enough pesto for 1 lbs. of pasta.

Aftertaste: Bravino's uses this fresh pesto in a variety of ways. Try adding a dab of pesto to cream sauces, salad dressings, soups (we use it in our potato soup) or stir a bit into bread batters. For pesto pasta, add water to the pesto to dilute. Spaghetti is perfect with pesto, and so is potato gnocchi. Also good: butter-based homemade noodles such as trenette (Genoa) or tonnarelli. Added to the slightly sour, milky flavor of ricotta, pesto brings lightness and liveliness.

Submitted by proprietors Mary Jane & Ralph Nelsen



Ceres' Kitchen
9475 Briar Village Point, 266-8202, cereskitchenco.com

Beef Stroganoff

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1 lb. beef tenderloin or rump roast, trimmed and sliced thinly

1 tbsp. olive oil

2 tbsp. butter

1 medium onion, sliced thinly

1 tbsp. sweet rice flour

1 tsp. tomato pure

1 tsp. Dijon mustard

1 tsp. lemon juice

2/3 cup sour cream

12 oz. gluten-free spiral pasta

Bring a large pot of water to a boil and cook the pasta until it is just done about 10 minutes. Drain and set aside to serve with the stroganoff.

While the pasta cooks, cut the tenderized beef steak into thin strips, about two inches long. Heat the oil and half the butter in a frying pan and fry the beef over high heat for two minutes, or until browned. Remove with a slotted spoon, leaving any juices behind.

Melt the remaining butter in the pan and gently fry the onions for eight minutes until soft. Stir in the rice flour, tomato pure, mustard, lemon juice and sour cream. Return the beef to the pan and stir until the sauce is bubbling.

Season well and serve over cooked pasta. Serves 4.

Aftertaste: This is a great meal that not only is super-quick to fix, but is so elegant. And gluten-free, of course.

Submitted by owner Sharon Bivins



Carlos' Bistro

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1025 S. 21st St., 471-2905

Crme Brule

10 egg yolks

1 quart heavy cream

2 vanilla beans (split lengthwise)

1 cup sugar

Pour the heavy cream in a saucepan with the two split vanilla beans and bring to a boil.

Whisk the egg yolks with the sugar in a large mixing bowl. When the cream and vanilla have come to a boil, remove from heat, and slowly mix with the eggs and sugar.

Place six ramekins in a cake pan and fill the pan with about 2 inches of water. Discard the vanilla beans and ladle mixture into ramekins. Place the cake pan in the oven at 375 degrees and bake until set in the middle.

Remove from the oven and let cool at room temperature. When cool, remove ramekins from pan, cover with plastic wrap, and chill in the refrigerator. After they have chilled, sprinkle about a tablespoon of sugar on top and caramelize the sugar with a torch until golden brown. Let sugar cool for a minute and serve.

Aftertaste: When it's prepared correctly, you just can't top a crme brule. It is simple yet elegant, and soft on the palate. I sometimes like to add a shot of banana liqueur to my cream and vanilla for a little extra flavor. Enjoy!

Submitted by chef Daniel LaMotte



The Blue Star/Nosh
The Blue Star: 1645 S. Tejon St., 632-1086, thebluestar.net
Nosh: 121 S. Tejon St., 634-6674, nosh121.com

Polenta Shortcake

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2 cups sugar

1 cups milk

4 whole eggs

cup olive oil

lemon zest and lemon juice of one lemon

2 cups all-purpose flour, sifted

tsp. baking powder

1 tsp. salt

tsp. baking soda

cup polenta

Preheat oven to 350 degrees. Place paper muffin cups into a muffin pan. Spray lightly with pan release (aerosol baking grease).

Combine sugar, milk, eggs, olive oil, lemon zest and lemon juice in a large mixing bowl and whisk until all ingredients are incorporated. Sift flour, baking powder, salt and baking soda together. Add to wet mixture. Stir until smooth. Add polenta and stir.

Scoop into muffin cups, filling about full, and bake for about 20 to 25 minutes or until golden brown and firm in the middle.

Remove muffin cups from the pan and place on a cooling rack to cool completely before serving. Yields 12 to 16 muffins.

Aftertaste: I love this cake because it's very versatile and so easy to make. The polenta adds a unique texture, but can be left out without affecting the finished product. I like to serve it with whatever fruit is in season at the time and house-made whipped cream sweetened with brown sugar.

Submitted by pastry chef Alicia Prescott



Jos Muldoon's

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222 N. Tejon St., 636-2311, restauranteur.com/josemuldoonscom

Pescado Tacos with Honey Chipotle Dressing

1 mahi-mahi fillet (approximately 5 oz.)

4 soft white corn tortillas

4 oz. lettuce (shredded)

3 oz. Monterey jack and cheddar cheese (shredded)

1 oz. red cabbage (shaved)

fresh tomato (diced)

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1/8 of a bunch cilantro (chopped)

salt and pepper

For chipotle dressing:

1 cup honey Dijon dressing

1 cups salad oil

1 tsp. Dijon mustard

1 fresh squeezed lime

1 whole chipotle pepper

tsp. sugar

tsp. yellow mustard

Start by making the dressing: Place chipotle pepper in food processor and pure. Add all remaining ingredients except for salad oil. Pure until smooth. Slowly add oil until completely mixed. Yields 4 cups.

Season mahi-mahi with salt and pepper. Grill about four minutes on each side. And warm tortillas in oven.

When mahi-mahi is cooked, slice in half and place in tortillas (because tortillas are soft, use two tortillas per taco). Drizzle chipotle dressing and top with lettuce, cheese, cabbage, tomato, cilantro and salt and pepper. Serve with Mexicali corn and black beans (optional).

Aftertaste: Our pescado tacos were originally a once-a-week special at Jos's, but due to the high customer demand, we have given them a well-deserved permanent spot on the menu. The pairing of warm mahi-mahi with the chipotle dressing goes perfectly with a margarita or ice-cold cerveza. "Muy bien!"

Submitted by kitchen manager Mark Gagnier



The Famous
31 N. Tejon St., 227-7333, restauranteur.com/famous

Butter Poached Alaskan Halibut Cheeks

3 lbs. high-fat unsalted butter

1 lb. fresh basil

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1 cup toasted and shelled pistachios, roughly chopped

12 oz. apple rice wine vinegar

lb. baby arugula

2 lbs. Alaskan halibut cheeks

flaky sea salt (Maldon brand)

Pistachio basil butter

Combine lb. butter, pistachios and lb. roughly chopped basil in mixer with paddle attachment. On medium speed, mix until butter is smooth and ingredients are mixed evenly. Season with sea salt to taste. Refrigerate until needed. You may roll this butter and cut into medallions or simply spoon over fish.

Apple rice wine reduction

Pour 1 cup of vinegar in small saut pan and reduce by half. Finish by whisking in 1 tbsp. butter. Set aside.

Halibut cheeks

Melt remaining 3 lbs. butter in large saut pan. Do not boil. Bring temperature to 120 degrees. Gently place halibut cheeks in butter bath and cook for 10 minutes. Test cheek to see if it's done to your liking.

On a 6-by-6 square plate (or any plate you like), place 1 to 2 halibut cheeks in center. Place basil butter on top. Drizzle apple rice wine vinegar.

In a small bowl, toss arugula, fresh basil and your favorite oil and sea salt. Place arugula and basil on top of halibut. Serves 4 to 6 as an appetizer.

Aftertaste: This dish is a great break from heavy winter meals. Fresh halibut is very rare to find during the winter, so you may have to use frozen halibut. But keep in mind that fresh is best. Other fresh substitutions may be used, such as Florida grouper cheeks, Alaskan black cod, sea scallops or Chilean sea bass.

Submitted by chef Brian Sack



Culpepper's Louisiana Kitchen
8810 N. Union Blvd., 282-8479, culpeppers.net

Macque Choux

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4 ears fresh Colorado corn on the cob

1/3 cup finely diced green pepper

1/3 cup finely diced onion

1/3 cup finely diced celery

cup finely diced tasso (a highly spiced Cajun ham) or lean ham*

cup heavy cream

1 tsp. sugar

4 tbsp. salted butter

2 tbsp. flour

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fresh chopped Italian parsley for garnish

fresh garden tomatoes (optional)

*If tasso is not available and a lean ham is substituted, add a pinch each of cayenne,

black pepper and garlic powder.

Boil fresh corn on the cob for about eight minutes. Remove corn from the cob with a sharp, heavy knife. Squeeze extra juice from the cob by scraping with the backside of the knife. While corn is boiling, dice vegetables and ham.

Saut diced vegetables and tasso in butter until soft. (A cast-iron skillet, or any heavy cooking skillet, is best.) Remove vegetables and add flour. Whisk together and cook for about four minutes over medium heat.

Add cooked corn, corn juice, the previously sauted vegetables, heavy cream and sugar. Cook for an additional four minutes to allow flavors to blend and dish to thicken. If tomatoes are used, add at the same time as the corn. Garnish with fresh chopped parsley.

This will serve four as a side dish or two as an entre topped with chicken, shrimp, crawfish tails, or lump crab prepared in the style you prefer. Blackened is good for chicken and shrimp.

Aftertaste: This dish (pronounced "mock shoe") is common in Louisiana homes and cookbooks, though seldom seen in restaurants. Canned or frozen corn is often used, but fresh corn adds another dimension. It is a favorite side dish in our restaurant, and we have learned to never remove a plate that has any kernels left. The original recipes were Native American, then passed on to and modified by Cajuns in Louisiana. Macque is Native American for "corn" and choux is French for "cabbage," although we have never seen a recipe with cabbage included.

Submitted by owners Martin Anderson and Kathy Culpepper Anderson



Flame Throwers Nuevo Mex Grill

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(inside Benny's Bar) 517 W. Colorado Ave., 634-9309

Carne Adovada

2 cloves roasted garlic

8-10 New Mexico dry chile pods (for chile caribe)

1 tbsp. salt

3 pounds lean pork steaks

1 tbsp. oregano

tbsp. powdered cumin

First, make chile caribe: Place 1 to 2 cups water and dry chile pods in large saucepan. Heat to boil on high heat. Pour mixture into a blender container and process to a smooth consistency. Yields 2 cups (and freezes well).

Add garlic, salt and oregano to chile caribe. Place pork chops or steaks in a large bowl or baking dish and pour chile caribe mixture over steaks. Cover and marinate in refrigerator for 8 to 24 hours.

Grill 15 minutes. Or, place drained, marinated steaks in a 350-degree oven and roast for 40 to 60 minutes.

Serve with heated remaining chile caribe. Serves 5.

Aftertaste: This is a favorite recipe of mine, passed on to me from my grandmother Baca, from Chimayo, N.M. What makes this special is the New Mexico chile pods. To me, the goodness of chile is much more than just heat; the best dishes really are those in which the rich pepper flavors are enhanced by a little spicy chile heat. New Mexico is the best flavor I have encountered, and I only use chile red from Chimayo for this flavor. But the bottom line is, there are plenty of varieties of peppers and pepper dishes to satisfy any palate.

Submitted by owner/chef Patrick Baca



Garden of the Gods Gourmet

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2528 W. Cucharras St., 471-2799, godsgourmet.net

Colorado Summer Salad

1 large head of romaine lettuce

red onion

1 lb. chicken cutlets or tenders

cup fresh parsley and basil

cup toasted slivered almonds

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cup chvre (Haystack Mountain is a nice one out of Boulder)

salt and pepper

olive oil

For cantaloupe vinaigrette:

cantaloupe (preferably from Rocky Ford), peeled, seeded and cut into 1-inch chunks

1 small shallot, minced

2 tsp. Dijon mustard

cup cider vinegar

cup salad oil

salt and pepper

Start by making your vinaigrette: In a blender, combine cantaloupe, shallot, mustard and vinegar. Blend until smooth, then, while running, slowly pour the salad oil into blender through pour top. This will form an emulsified dressing. Season with salt and pepper to taste. Yields 2 cups.

Toss chicken with herbs, a drizzle of olive oil and salt and pepper. Place in a pan over medium-high heat and cook until golden and fully cooked, 3 to 4 minutes per side.

While chicken is cooking, rinse and cut your romaine and thinly slice half a red onion. Divide the lettuce and onion between 4 plates. If you have half a cantaloupe left over from making the vinaigrette, feel free to slice that and add as garnish.

When chicken is cooked, place on top of romaine, pour about 3 tablespoons of the cantaloupe vinaigrette over each plate, and then top with toasted slivered almonds and crumbled chvre. Enjoy! Serves 4.

Aftertaste: This dish is one that is just great for a summer evening dinner in Colorado, featuring Colorado's excellent Rocky Ford melons and some wonderful Boulder chvre. I was inspired to make this last summer when I was playing around with new ways to use these great melons. This year, I just couldn't wait for that cantaloupe to come around again.

Submitted by chef Amy Pontius



English Dockside Fresh Seafood & Grill
2220 N. Academy Place, 380-7SEA (7732), englishdockside.com

English Dockside Clam Chowder

tbsp. flour

1 cup milk

2 cups fish stock

1 cup whipping cream

2 medium potatoes, diced

13 oz. fresh, whole-belly clams

English Dockside Secret Seafood Seasoning, to taste

1 tsp. salt

1 tbsp. butter

1 tsp. shredded cheese

Optional:

2 slices of bacon

1 onion, chopped

1 cup of celery and leaves, chopped

Boil the diced potatoes, then place them into a cold container and set aside.

In a pan, mix the whipping cream and milk together. Add all spices, seafood seasoning and salt, along with the fish stock, and bring the rue to a boil, on medium heat. Then, add flour to the rue, until you reach your desired thickness.

Next, add the clams and potatoes to the mixture.

Finally, if you do not use bacon, add the butter.

Serve hot, with a final sprinkle of seafood seasoning on top, along with shredded cheese. Serves 4.

Aftertaste: English Dockside Clam Chowder won first place in the appetizer category at this year's Chefs' Gala, so obviously, it's good! It's a favorite of our clientele. One of the amazing things about it is that it almost was not featured on the menu because we had a hard time trying to perfect it by preparing it one bowl at a time. We finally pulled it off and we are extremely proud that it has been accepted with such rave reviews. Enjoy!

Submitted by owner/chef Thomas A. English



The Mission Inn Mexican Restaurant

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6799 N. Academy Blvd., 598-3107

Enchiladas Blancas

8 white corn tortillas

1 lb. lean ground beef or chicken

3 cups Monterey jack cheese (3 additional cups if you are making vegetarian enchiladas)

6 tbsp. butter or margarine

2 cups sour cream

1 cup shredded lettuce

1 cup diced tomatoes

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1 cup chopped green onions

cup chopped jalapeos (optional)

Pre-heat oven to 400 degrees. Prepare beef or chicken, spice to taste. Set aside.

Heat sour cream and butter in microwave for

1 minute. Set aside.

Lightly butter corn tortillas. Roll beef, chicken or jack cheese into each corn tortilla, with fold on bottom. Smother in sour cream and butter sauce. Top with cheese.

Heat in oven for 10 minutes. Top with lettuce, tomatoes, green onions and jalapeos for an added kick. Serves 4.

Aftertaste: This is one of our most popular entres that can be made in a snap at home. Filled with steak, beef, chicken or cheese, this very rich meal will delight even finicky eaters. Many people prefer it smothered in our famous homemade green chili, but we won't give out that recipe. Eat up and enjoy!

Submitted by chef/owner Jeff Hillstorm



Montague's Parlour
1019 S. Tejon St., 520-0672

Butternut Squash and Apple Soup

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10 cups water

2 medium butternut squash

1 quart applesauce

tsp. salt

1 tsp. cinnamon

1 tsp. allspice

tsp. ground cloves

1 cup brown sugar

Boil water and salt in a large pot. Peel, core and cut squash into 2-inch chunks.

Add squash to water and cook until tender. Using a blender, pure squash with water and place into a new pot.

Add spices, sugar and applesauce. Heat through. Serve with a dollop of sour cream and garnish with an apple peel.

Aftertaste: This is a great soup. Even though it is meat-free, gluten-free and can be dairy-free (without the sour cream garnish), no one feels they are missing anything. The squash provides a naturally creamy base, and the soup is rich, creamy and slightly sweet, as perfect for a hot summer day as it is a fall delight.

Submitted by owner Dave McIntosh



MoZaic Restaurant

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443 U.S. Hwy. 105, Palmer Lake, 481-1800, restauranteur.com/mozaic

Tuscan Green Pepper Sauce

2 cups veal demi-glace

2 tbsp. green peppercorns (canned)

cup finely diced shallots

cup minced garlic

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2 tbsp. Dijon mustard

cup heavy cream

cup brandy

Starting with a dark veal demi, reduce over low heat in a heavy saucepan to desired thickness.

In a saut pan, sweat shallots, garlic and green peppercorns. Next, deglaze saut pan with brandy and add mixture to demi-glace. (Make sure to sample brandy to ensure a quality sauce a great excuse to drink in the middle of the day.)

Finally, finish your sauce with the Dijon and heavy cream. Strain mixture through a chinois and use as a topping for filet mignon. Yields approximately 2 cups.

Aftertaste: This is a little recipe I picked up from a dear friend and restaurateur named Jim Wolan in San Diego. It is an elegant addition, without pretension, to any red meat dish. You can serve anyone from dignitaries to your next-door neighbors, and you'll always come out looking like a rock star. I highly recommend a bison or beef tenderloin to accompany this sauce. A Pinot Noir or Cabernet pairs nicely with this entre.

Submitted by chef Jerad Dody



Penrose Room/Summit

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(at The Broadmoor) 1 Lake Ave., 577-5733, broadmoor.com

Angry Trout 'Grenobloise'

4 Colorado trout (about 8 oz. each)

2 bunches Swiss chard, cleaned and trimmed

1 cup yellow onion, chopped

cup smoked bacon, diced

cup white wine

cup chicken stock

lardoons (pork fat strips)

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Sauce:

1 cup butter

1 tbsp. toasted pine nuts

1 tbsp. golden raisins

2 tbsp. croutons

1 tbsp. lemon segments, diced

1 tbsp. cauliflower, diced

1 tbsp. capers

salt and pepper

For the Swiss chard: In a 10-inch saut pan, over medium heat, render lardoons for about 5 minutes. Add and sweat onion until it becomes translucent, about 7 minutes on medium heat. De-glaze the pan with white wine and chicken stock. Add Swiss chard and cook over low heat until the liquids are totally evaporated and the chard fully cooked (very tender). Set aside.

For the sauce: In a 6-inch saut pan, melt the butter over medium heat and cook until it turns brown and has a nutty aroma, about 10 minutes. Be careful not to burn the butter it will taste bitter. Add pine nuts, raisins, croutons, lemons, cauliflower and capers. Cook for about 3 minutes in butter, season with salt and pepper, and set aside.

For the trout: Season the inside of trout with salt and pepper. Fold the tail through the trout's mouth and season the outside of the trout as well. Place in the oven on a half-sheet pan at 400 degrees for approximately 8 minutes.

Plating: Place Swiss chard in center of the plate, and lean the trout against the Swiss chard. Cover the trout with the brown butter sauce. Serves 4.

Aftertaste: I chose this recipe because it is a very old, classic French dish that I learned when I was an apprentice a long time ago. I just adapted that dish for today's demands of our guests. It translates from the French truite en colre, and because of the presentation, it really looks like the trout is angry.

Submitted by chef Bertrand Bouquin



The Wines of Colorado
8045 W. U.S. Hwy. 24, Cascade, 684-0900, winesofcolorado.com

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Buffalo Meatloaf

5 lbs. ground buffalo

1 yellow onion, diced

5 garlic cloves, minced

2 eggs

2 tsp. salt

1 tsp. pepper

1 cup ketchup

2 cups bread crumbs

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cup whole milk

1 celery rib, finely chopped

2 tbsp. Worcestershire sauce

1 tsp. allspice

Preheat oven to 350 degrees. Soak bread crumbs in milk in large bowl.

Cook onions, garlic and celery in butter in heavy skillet over medium heat for 5 minutes. Stir in Worcestershire, allspice, salt and pepper. Add to bread crumb mixture. Then add buffalo, eggs and ketchup, and mix together with your hands. Pack mixture into shallow baking dish or pan.

Bake until thermometer inserted into meatloaf reads 155 degrees, approximately 1 hour.

Let stand 10 minutes before serving. Cooked meatloaf keeps chilled up to three days.

Aftertaste: I like this recipe because it is unique and fits the flavor of the Wines of Colorado.

Submitted by owner Marv Parliament



Paravicini's Italian Bistro

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2802 W. Colorado Ave., 471-8200; 75 U.S. Hwy. 105, Palmer Lake, 481-2222; coloradoeats.com/paravicinis

Pasta Carbonara

1 lb. fettuccine

lb. diced prosciutto

lb. butter

lb. frozen peas

cup grated Parmesan cheese

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2 pints heavy cream

bunch chopped parsley

salt and pepper

In a saucepan, heat cream and bring to a boil. Reduce heat. Add prosciutto, peas and butter. Reduce.

Bring a pot of water to a boil, drop in fettuccine, and cook 5 minutes. Drain the pasta, and add to the sauce. Then mix in cheese, chopped parsley, salt and pepper.

Aftertaste: This was one of the first dishes I made as a line cook. It was the restaurant's most popular dish, and I made more than 100 of them my first night on the line. It is more of a restaurant-style sauce with the cream and butter, a little different from the traditional carbonara with just raw egg, cheese and butter. It's on our menu and one of our top sellers. Enjoy!

Submitted by chef/owner Franco Pisani



Taste of Thai Spice
1609 Lashelle Way, 226-1999

Papaya Salad

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1 cup shredded green papaya

1 shredded carrot

ripe tomato

1 clove of fresh garlic

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3 Thai hot peppers (optional)

1 tbsp. fresh lime juice

1 tbsp. fish sauce

2 tsp. crushed peanuts

2 tsp. sugar

1 tsp. dried shrimp

1 tsp. tamarind extract

1 cabbage wedge

Smash the papaya, carrot and garlic clove with a mortar and pestle, then set aside.

Mix thoroughly by hand the lime juice, fish sauce, crushed peanuts, sugar, tamarind extract and dried shrimp. Pour over the papaya and mix lightly by hand. Add the tomato and peppers (if desired) and serve with a cabbage wedge on the side.

Aftertaste

This is a traditional Thai dish, zesty and spicy, with an acquired taste. Those who like it, crave it.

Submitted by owner Gary Kennedy



MacKenzie's Chop House
128 S. Tejon St., 635-3536, mackenzieschophouse.com

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Heirloom Tomato and Watermelon Salad

3-inch piece of ginger, peeled

cup extra virgin olive oil

3 tbsp. sherry vinegar

salt and pepper to taste

3 cups heirloom tomatoes, quartered into 2-inch pieces

2 cups seedless watermelon, cut into 1-inch dice

2 tbsp. Thai basil, chopped (and a few whole leaves for garnish)

cup red onion, thinly sliced for garnish

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2 tbsp. each of chives, chervil, parsley

4 oz. feta cheese, crumbled into large pieces

cup celery leaves

ripe avocado, thinly sliced for garnish

1 radish, thinly sliced for garnish

1 to 2 tbsp. mustard oil

Grate ginger on large holes of a box grater. Wrap ginger in a towel to squeeze out juice. Should yield about 2 tablespoons.

Whisk ginger juice along with vinegar and olive oil until well-combined, then season with salt and pepper. Add tomatoes, watermelon, chopped basil and red onion and gently toss until fully coated. Season with salt and pepper and let stand for about 10 minutes.

Transfer tomatoes and watermelon to a serving bowl. Gently fold in chives, chervil and parsley and spoon on remaining marinade. Sprinkle with feta and garnish with celery leaves, red onions, avocado and radish. Drizzle with mustard oil. Serve immediately. Enjoy!

Aftertaste: This is one of my favorite salads to make in the summer because I love watermelon and heirloom tomatoes.

Submitted by chef Pete Moreno



Rio Bistro
126 S. Union Ave., Pueblo, 719/253-0126

Grilled Swordfish with Grilled Corn Salsa

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4 swordfish steaks (7 oz. each)

cup canola oil

3 tbsp. smoked paprika

2 tbsp. garlic powder

1 medium squash, diced

1 medium zucchini, diced

cup chicken stock

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6 oz. roasted red bell peppers, sliced

4 ears corn

1 avocado, diced

squirt of Sriracha (available at any Asian market)

2 tsp. Hon Dashi (available at any Asian market)

2 lemon cucumbers, diced

1 tbsp. lemon juice

2 tomatoes, diced

red onion, thinly sliced

fresh Italian parsley, chopped

salt

Fire up your barbecue. Mix canola oil, garlic powder and smoked paprika. Rub this mix on both sides of fish, set aside.

Grill corn, in husk, over high heat, completely charring the husk. Saut squash and zucchini in butter until tender, but still firm, for about 4 minutes over high heat.

Remove from heat. Add chicken stock, Sriracha, red onions, corn (after cutting it off the cob), pinch of salt, tomatoes, lemon cucumber, Hon Dashi, avocado, parsley and lemon juice. Mix and set aside.

Grill swordfish on high heat until firm, about 4 minutes per side. Spoon corn salsa into the middle of a large bowl. Place fish on top and finish with a little salsa.

Aftertaste: Pueblo is hot, and I mean real hot. So we try to make light dinners that complement our dinner menu. I enjoy the contrast of hot and cold food together, especially when you can't remember a time that the temperature wasn't 105 degrees. If you don't have all these ingredients, don't worry just wing it. Other types of firm fish (shark, marlin, etc.) can be substituted. This dish would be complemented with a cilantro-lime rice, if you desire a starch.

Submitted by chef Ben Bedard



Flavors on Tejon
321 N. Tejon St., 471-8400, flavorsontejon.com

Toast of the Town

16 eggs

4 oz. half & half

tsp. vanilla extract

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4 oz. heavy whipping cream

1 tsp. powdered sugar

1 oz. Chambord (raspberry liqueur)

1 cup sliced strawberries

2 oz. sliced toasted almonds

6 slices French toast

(thick-sliced)

1 cup corn flake crumbs

1 cup shredded coconut

clarified butter

Combine first 3 ingredients and whisk to make custard. Set aside.

Combine cream and powdered sugar, whip till firm, then add Chambord. Whip and set aside in cooler.

Combine corn flake crumbs and coconut. Dredge French toast in custard, then coat with coconut-corn flake mixture. Spread clarified butter on 350-degree griddle. Cook toast until golden brown on both sides.

Plate and top with Chambord cream, sliced strawberries and toasted almonds. Enjoy! Serves 2.

Aftertaste: This signature recipe was a favorite for 20 years at my restaurant in Fort Collins. We are now pleased to be part of the Colorado Springs community and to share a few of our culinary delights with the local "foodies." Breakfast has always been my creative playground, so have some fun and treat your taste buds to something different.

Submitted by owners Joe and Sally Ierisi

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  • Breakthrough Breathwork Meditation Workshop @ SunWater Spa

    • $55
    • Buy Tickets
  • "Live, Love, Know" Workshop @ Center for Powerful Living

    • Sat., Dec. 10, 1-3 p.m. minimum $5 donation at the door
  • Electric Safari at Cheyenne Mountain Zoo @ Cheyenne Mountain Zoo

    • Through Dec. 23, 5:30-8:30 p.m. and Through Jan. 1, 2017, 5:30-8:30 p.m. $6.75-$9.75, Free for zoo members

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