Favorite

Recipes Part II 


Thai Satay

821 Cheyenne Meadows Road, 540-8288


Beef Rendang (Indonesian Dry Curry Beef)

5-6 fresh red peppers, seeded and chopped small

half a thumb-size of ginger

1 tsp. shrimp paste

4-5 garlic cloves, chopped small

1 tsp. ground turmeric

2 tsp. ground coriander

sautéing oil of your choice

2 lbs. beef tenderloin, cubed

thumb-size of fresh galangal (from an Asian market, frozen optional)

1 stalk lemongrass

5-6 pieces of lime leaf

5 pieces of bay leaf

1 tbsp. sugar

2 tbsp. salt

1 can coconut milk

Place the peppers, ginger, shrimp paste, garlic, turmeric and coriander in a food processor or blender with 2 tablespoons water and pulse until the mixture is pasted. Place that paste into a medium-sized pan with a thin coating of medium-hot oil and cook until the paste has changed color and smells good.

Place beef cubes in the pan, adding enough water to cover the beef only. Add the galangal, lemongrass, lime leaf, bay leaf, sugar and salt. Stir occasionally until the meat is no longer pink inside and the meat juice has mostly evaporated, about 20 minutes.

Pour in the coconut milk and bring to boil. Then, reduce the heat and simmer for about a half an hour or until the sauce is thickened. Add a little more coconut milk and water if needed to avoid dryness or burning, but on a low simmer, it shouldn't be necessary. (Cooking with a pressure-cooker will save time. At the restaurant, it takes us six to seven hours to cook 20-pound batches without pressure.) Serves 8.

• • • • •

Aftertaste

Beef Rendang is originally from Minangkabau (West Sumatra, Indonesia). One time when I was a kid, my dad brought me a meal from Minang and he said, "I brought you something really good and tasty." He opened it and I was like, "Eewwww ... what is this?" It was a bunch of meat covered by red and yellowish sauce. I said, "No way, I'm not going to eat that, it looks like bird poop." He said, "Try it — it's good, trust me." I finally did try it, and the first word from my mouth was, "Wow!" I said, "How many portions did you buy?" It was actually really good, and I ended up getting yelled at by my mom because I almost finished it all.

— Submitted by chef/owner Gary Sanova



Jun Japanese Restaurant

1760 Dublin Blvd., 531-9368; 3276 Centennial Blvd., 227-8690


Cold Tofu Appetizer

1 block tofu

2 tbsp. soy sauce

1 tsp. grated ginger

chopped green onions, for garnish

bonito flakes

Cut the tofu into 1½-inch cubes. Pour the soy sauce over it, diluting with water or using a low-sodium soy sauce if needed. Mix in the ginger and garnish with the green onion, and bonito flakes, unless you want it to remain a vegetarian dish. Serves 4.

• • • • •

Aftertaste

As you can see, this is a painfully easy appetizer to make; it should take you about 2 minutes. That's partially why I like it: It's so easy to make, and healthy, too. I ate this as a kid, especially in the summertime because it's a nice, cool dish. We also serve it at my restaurants, for vegetarian customers.

— Submitted by chef/owner Jun Aizu



Picnic Basket Catering

1701 S. Eighth St., 635-0200, bestcaterer.net


Salt-Baked Carrot and Beet Bisque Shooters with Cinnamon Crème

For Bisque:

4 large carrots (unpeeled)

4 golden stripped beets (unpeeled)

4 c. kosher salt

2 qts. vegetable stock

2 c. heavy whipping cream

salt and white pepper to taste

For Cinnamon Crème:

1 c. heavy whipping cream

1 tsp. ground cinnamon

Preheat oven to 350 degrees. Place kosher salt in the bottom of a baking pan, creating a bed of salt for the vegetables. Place carrots and beets atop the salt. Bake vegetables for 1 hour, or until vegetables are fork tender.

While they cool, bring the vegetable stock to a boil in a saucepan on the stove. Peel the carrots and beets, and add them to the boiling stock. Simmer the ingredients for 15 to 25 minutes.

Take an immersion blender (a regular blender will work fine, too) and blend the ingredients together until vegetables become pulpy (not chunky). Add 2 cups of heavy cream and let simmer for 10 to 15 more minutes on low heat. Strain the soup, using a china cap or colander with fine screening. You may leave the soup un-strained if you prefer.

For Cinnamon Crème:

Whip heavy cream and cinnamon in a kitchen mixer until the cream becomes stiff, like whipped cream.

Place 2 ounces of hot soup into a votive cup or shot glass. You may also use tea cups, or any desired serving dish. Place a dollop of cinnamon cream on top, and enjoy!

• • • • •

Aftertaste

The salt-baked carrot and beet soup shooter is the perfect touch to an afternoon or dinner party. The richness of the broth combined with the bright color and freshness of the carrots and sweetness of the beets is outstanding. Baking the vegetables in a bed of salt allows the vegetables to naturally season themselves, and baking them in their skins brings out the natural sugars. This soup is a fantastic spin on everyday recipes, and is sure to be a hit.

— Submitted by executive chef Jenna Hines



Speedtrap

84 State Hwy. 105, Palmer Lake, 488-2007, speedtrapcafe.com


Coquille Saint-Jacques

3 tbsp. butter

16 medium or large shrimp, peeled and de-veined

lb. bay scallops

2 tbsp. fresh parsley, chopped

c. dry white wine (good quality)

2 tbsp. flour

1 c. half & half, warm

1½ c. Gruyère cheese, shredded

tsp. each of nutmeg, salt and pepper

1 French baguette

Melt 1 tablespoon of butter in a large sauce pan. Add shrimp and scallops, 1 tablespoon of parsley, and wine. Salt and pepper, cover, and bring to a boil. Reduce heat to low and cook seafood 3 to 4 minutes.

Remove seafood from liquid with a slotted spoon and set aside. Cook remaining liquid over medium-high heat until reduced in half. Meanwhile, melt 2 tablespoons of butter in a pan. Mix in flour and cook over medium-high heat for 1 minute. Once liquid has been reduced in half, whisk in flour mixture. Stir in half & half and cook over low heat 8 to 10 minutes. Incorporate ¾ cup of Gruyère and nutmeg; cook for an additional 2 minutes.

Incorporate seafood to sauce. Pour into 4 to 6 scallop shells or Au Gratin dishes. Sprinkle with remaining Gruyère and parsley, and broil for 4 to 5 minutes. Serve with a French baguette.

• • • • •

Aftertaste

This French-Canadian version of this European dish has been in my family for generations. Compared to other Coquille Saint-Jacques recipes, this one is more simple and very rich in flavor. It's a perfect dish to impress your guests without too much work, or just to treat yourself. I wanted to bring in some flavors of Montreal to my restaurant; this dish has been very popular with my customers.

— Submitted by chef/proprietor Caroline Bilodeau



Silver Pond Chinese Restaurant

5670 N. Academy Blvd., 594-9343, bestsilverpondchinese.com


Salt & Pepper Calamari

8 oz. calamari

1 tbsp. flour

2 tbsp. corn starch

vegetable oil for frying

1 tbsp. chopped green bell pepper

1 tbsp. chopped red bell pepper

2 tbsp. chopped yellow onion

1 tsp. chopped green onion

1 tsp. cilantro

1 tsp. jalapeño

½ tsp. salt

tsp. black pepper

2 cloves garlic

tsp. chili paste (or to your preferred spiciness)

Cut calamari into ½-inch-by-2-inch pieces, coat them in corn starch and flour, deep-fry them in oil until they are golden brown, then set aside.

Using a non-stick wok with no oil, stir-fry the bell peppers, onions, cilantro and jalapeño until they are just warmed, then add the salt, black pepper, garlic and chili paste. Stir everything together, then add the fried calamari and lightly incorporate it. Serves 2.

• • • • •

Aftertaste

This recipe is Silver Pond owner/chef Jack Hu's own creation. It has been served in our restaurant for many years and has become an absolute customer favorite and one of our signature appetizers for dine-in, take-out and delivery. We've been told by many customers from in town and out of town that this is the best calamari they've ever had. It is so delicious, very tender and an unforgettable experience. Enjoy with a glass of red wine.

— Submitted by owners Jack and Jennie Hu



The House Chef

In-home private chef services, 964-0234, coloradohousechef.com


Crab-Stuffed Mushrooms

24 large white mushrooms

¼ stick cold butter (not margarine)

2 oz. sour cream

2 oz. cream cheese

2 tbsp. garlic salt

4 oz. lump crab meat

2 oz. shredded Italian cheese blend

4 tbsp. Italian bread crumbs

¼ c. chopped chives

24-cup mini-muffin pan

Pre-heat oven to 350 degrees. Assemble stuffing mixture by stirring sour cream, cream cheese, garlic salt and crab meat in medium mixing bowl until thoroughly combined. Cut butter into 24 equal squares and drop one square into each cup of mini-muffin pan. Wipe mushrooms and remove stems. Spoon mixture into each mushroom cap, and place them into each available cup of the mini-muffin pan. Place pan into oven; after 25 to 30 minutes, sprinkle cheese blend onto each mushroom, and return to oven long enough to melt cheese.

Place 3 mushrooms per serving on to plates (serves 8), or place all on a large hors d'oeuvres platter and garnish with Italian bread crumbs and chopped chives.

• • • • •

Aftertaste

This crab-stuffed mushroom recipe is a fairly simple recipe I used to only serve during holiday parties and special get-togethers. Funny thing, they were always the first to go. When I started my House Chef business, they were the first to go on the menu. What's amazing is how many "mushroom haters" I've turned into "mushroom lovers" with this dish. One of my special touches with this appetizer is to drizzle a little teriyaki fish sauce over the top of them. I don't make that sauce myself; I buy an incredible version from Sushi Ring.

— Submitted by Robert Brunet, The House Chef of Colorado Springs



Thai Guy

6821 Space Village Ave., 573-8054


Red Curry Mussels

4 qt. coconut milk

1 tsp. red chili paste

2 lime leaves or bay leaves

3 qt. chicken stock

½ lb. green mussels

½ lb. pineapple

1 tsp. palm sugar

1½ tsp. fish sauce

5 medium shrimp

2 oz. crab meat

½ oz. sweet basil

steamed rice

In a medium pot, boil the coconut milk, chili paste and lime leaves, and mix well for 2 minutes. Then add the chicken stock and heat until it boils. Add the mussels and pineapple and cook for 3 to 5 minutes, then add the palm sugar and fish sauce and stir for 1 minute. Add the shrimp, crab and sweet basil, and cook until they're heated through. Serve with steamed rice. This portion is for 1 person; multiply accordingly.

• • • • •

Aftertaste

This curry is from my grandmother. She usually made it for dinner for me when I was young. Here in the United States, at Thai Guy, I add shrimp and crab meat so that customers can enjoy the extra seafood.

— Submitted by chef/owner Exkaphan Ritta



Spice Island Grill

10 N. Sierra Madre St., 473-8280, spiceislandgrill.com


Codfish Balls

½ lb. boneless salted codfish

2 onions, diced

2 cloves garlic

2 tbsp. thyme, dried or fresh

½ hot pepper (optional)

2 bell peppers (various colors)

2 stalks scallions (green onions)

½ c. water

2 eggs, beaten

½ lb. flour

2 tsp. baking powder

oil for deep-frying

1 tsp. black pepper

Soak codfish, preferably overnight. Drain and rinse under cold water and flake fish, making sure there are no bones. Add onions, garlic, thyme, black pepper, hot pepper, bell peppers, scallions, water and eggs in a blender. Blend until almost smooth with small bits. Add flour and baking powder to mixture. Mix well. Mixture should have the consistency of thick pancake batter.

Use a tablespoon to scoop mixture into light, feathery balls. Drop into hot oil and fry until batter is golden brown. Drain on absorbent paper and serve very hot with any cocktail sauce or our house cucumber sauce or jerk sauce (both for sale at the restaurant).

• • • • •

Aftertaste

This is a softer version of the popular Jamaican codfish fritter, which is normally served for breakfast or as an hors d'oeuvre with cocktails in Jamaica. At Spice Island Grill, we added a twist to the traditional by transforming these popular fritters into bite-size balls. It is served as an appetizer, usually with our cucumber sour cream sauce. It is said to be one of the only things that the late Jamaican national hero, the Rt. Honorable Norman Washington Manley, served at his cocktail parties.

— Submitted by chef/owner Claudette Hutchinson



Cheyenne Mountain Zoo / Taste of the Wild Catering

4250 Cheyenne Mountain Zoo Road, 575-0536, cmzoo.org


Pineapple Ceviche

1 lb. bay scallops/shrimp/tilapia/red snapper (your choice, or mix)

8 limes, juiced

2 lemons, juiced

2 tomatoes, diced

5 green onions, minced

2 stalks celery, sliced

2 radish bulbs, julienned

½ green bell pepper, minced

½ c. chopped fresh parsley

freshly ground black pepper

1½ tbsp. olive oil

1/8 c. chopped fresh cilantro

2 c. pineapple fresh, chopped

Rinse your fish of choice, butterfly, and place on plastic wrap that is long enough to fold back over the fish. Gently pound out the fish, then place it on a cutting board and cut to your preferred size. Place in a medium-sized bowl. Pour lime and lemon juice over the fish, along with half the tomatoes. The fish should be completely immersed in the marinating juice. Chill the combination for a minimum of 4 hours, until fish is opaque (so you cannot see through it).

Add tomatoes, green onions, celery, radish, green bell pepper, parsley, black pepper, olive oil and cilantro to the scallop mixture. Stir gently. Let set for 1 to 3 hours to allow the flavors to meld together. Empty half the lime juice from the bowl. Add fresh-cut pineapple and use parsley to garnish. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. Serves 4 to 6.

Another simple addition to this already basic recipe is to take a few tortillas from the cabinet and cut them into triangles. Then heat up a small amount of canola oil in a pan. When the oil is hot enough, place the tortilla in the pan and float it around in the oil until it gets a nice golden color. Place on paper towels to allow oil to run off, and leave a nice crisp chip. Season with cumin, salt and lime zest. This will give you a nice homemade-style chip that will go great with the ceviche.

• • • • •

Aftertaste

Ceviche is a classic Peruvian dish that's fresh and delicious, fun and full of flavor. We love to play on classic dishes and incorporate fun flavors like pineapple. At Nosh, chef Dirnberger and I did a similar ceviche that customers went crazy for. At the Cheyenne Mountain Zoo, we prepare ceviche regularly for our catering menus.

— Submitted by executive sous chef Bobby D. Couch and executive chef Nathan Dirnberger

  • Coquille Saint-Jacques, salt and pepper calamari, pineapple ceviche and more.

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