The Dish 

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Welcome to the Indy's first Dish recipe guide, an exclusive collection of eclectic gourmet creations from some of our most celebrated local chefs and restaurateurs. Some participants reveal long-sought-after blueprints to best-selling menu items, while others share personal culinary gems. Try these recipes at home and, when possible, refer back to the sources to see how well you fared. We wish you pleasant cooking and fulfilling dining.

Brinegar's Spaghetti

(Original recipe from Italian family in Wilkesboro, N.C.)

1 1/2 lb. hamburger

1 package sharp grated cheese

1 large chopped onion

1/2 pod chopped green pepper

2 eggs

1 or 2 slices of bread (wet)

1 tsp. caraway seeds

1 tbsp. sugar

1 tbsp. parsley

5 or 6 slices bacon (cut small)

salt and pepper

1 small and 1 large can tomato soup

2 cans tomato paste

1 large can tomato sauce

mushrooms (sliced)

garlic (sliced)

spaghetti noodles

Combine cheese, onion, pepper, eggs, bread, caraway seeds, sugar, parsley, salt and pepper, and mix into hamburger. Form into meatballs. Fry cut-up bacon in very large skillet, then brown meatballs in that oil. Combine soups, paste, sauce, mushrooms and garlic in a very large pot. Drain most of fat from meatballs and bacon and then place in large pot. After combining all ingredients in a very large pot, cook very slowly. (I cook in a crock pot for four to six hours.) Enjoy.


My grandmother, Rose Brinegar, was a legend in Southern cooking circles. She was the terror of the county fair, and when she walked into the competitions, the other old ladies quaked in their thigh-high stockings. This was her spaghetti. But something is wrong with this dish: It is nearly impossible to reproduce. This recipe comes from a stained and ragged index card, so it is definitely missing something. All I can tell you is that I would eat two full plates at 10 or 12 years old and then sneak in at midnight for a bowl of it cold. And then at dawn, before hiking with Grandpa, I would stand in the fridge door, eating it with my hands.

Black Bear Restaurant

10375 Ute Pass Ave.

Green Mountain Falls 684-9648

Submitted by chef Victor Matthews

Poached salmon with lemon dill sauce

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Lemon dill sauce

(prepare at least one day in advance):

1/4 cup minced white onion

1/4 cup minced dill pickle

2 tsp. fresh dill, minced

1 tbsp. fresh lemon juice

1 1/4 cups mayonnaise

(Makes more than required for two entres, but it's great on other foods.) Blend all of the ingredients lightly, then cover and refrigerate.

Poaching liquid

2 tbsp. unsalted butter

2 tbsp. minced onion

2 tbsp. minced green or red pepper

1 tbsp. chopped dill

1 tsp. minced fresh garlic

1 tsp. chopped parsley

Water to cover


2 8-oz. filets of wild-caught Alaskan salmon

Heat poaching liquid to a simmer to blend the flavors, add salmon and cover. Poach salmon only three or four minutes at a simmer, then carefully remove from the liquid. Brush with oil or melted butter and place on the broiler. Broil for three minutes per side, or until the flesh is just translucent in the center.

Remove to serving plate and anoint with the lemon dill sauce. Sprinkle with a bit of minced dill and serve with a lemon wedge.


We have been serving this dish for more than 25 years. Little has changed in its preparation, except a switch to wild-caught Alaskan salmon. This entre is part of our monthly rotation.

Steaksmith Restaurant

3802 Maizeland Road


Submitted by owner Ken King


bay leaves

medium-grain rice

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diced white onion

diced fennel or celery

whole garlic cloves

carrots, diced

boneless skinless chicken breast, cubed

pork tenderloin, cubed

chicken broth

white wine


olive oil

Italian flat-leaf parsley


peeled and de-veined shrimp

lobster or crab meat

minced zest and juice of a lemon

any type of pork product or

shellfish,to your discretion

Choose a wide pan with at least a 3- to 4-inch lip; a cover also helps. In a preheated pan, coated with half-and-half mixture of butter and olive oil, brown the pork loin until it is light brown in color. Remove from the pan into a holding dish, leaving all the drippings. Repeat the process with chicken.

In the heated pan, add four or five bay leaves, onions, carrots and celery. Cook for 10 minutes or until soft. Add the garlic and seafood to the mix; cook until lightly browned. Don't overcook. Remove bay leaves and garlic if you don't prefer them in the dish. Add half the lemon zest and all the lemon juice. Add rice and mix well.

Place the pork and chicken evenly around the pan and, by hand, push into the rice mixture. Once content with the placement, add a cup of hot water with a generous portion of saffron diluted in it. Add a combination of chicken broth and white wine accordingly to cook the rice. Increase heat, bring to a soft boil, cover, and return temperature to low and allow to cook for 25 minutes. Remove cover and sprinkle with chopped parsley and minced lemon zest before serving.


This dish is best served fresh, so plan the timing accordingly. It does not reheat well, and loses its integrity as it sits.

The Pepper Tree

888 W. Moreno St., 471-4888

Submitted by chef Farrokh Pedram

Cream of mushroom soup

2 1/2 lbs. chopped mushrooms, equal parts portabella, domestic and oyster

1 cup carrots, cubed

1 cup diced red onion

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1 cup chopped celery

1/4 cup minced garlic

1 tbsp. red chili flakes

1 tsp. thyme

1 tsp. marjoram

1 tsp. black pepper

1 tbsp. salt

2 tbsp. corn oil

1 cup flour

1 cup cream sherry

1 quart heavy cream

1 pint whole milk

Sweat all vegetables and spices in corn oil until soft (approximately 15 minutes) over low heat. Add flour, stir into vegetables, forming a thick paste. Cook on low for 10 minutes, stirring occasionally. Be careful not to burn the flour. Add sherry while stirring. Once incorporated, stir in milk and cream and cook on a low heat for 25-30 minutes, uncovered with frequent stirring. If soup is too thick, it can be thinned with additional milk or water. Makes six hearty bowls.


As the weather is getting colder, hearty, cream-based soups are perfect to fill you up and keep you warm. Also, there's nothing better than a little fungus among friends.


101 N. Tejon St. #10


Submitted by former chef Brent Beavers

Redmesa barbecued double chops of Colorado lamb with grilled vegetables and blue corn chapattis


1 1/2 cups apple cider

1/4 cup mild salsa

1 bay leaf

1 cinnamon stick

2 crushed garlic cloves

1 tbsp. cracked black peppercorns

2 tsp. kosher salt

1 tbsp. mustard powder

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Immerse eight double-cut Colorado lamb chops in the marinade for 20 to 30 minutes.

Redmesa barbecue sauce

1 cup apple cider

2 tbsp. red chili powder

1 Fresno pepper, minced

1 jalapeno pepper, minced

1/4 cup diced green chili

2 garlic cloves, crushed

1 cup diced red tomato

2 tbsp. tomato paste

1/4 cup minced white onion

1/4 cup honey

1/2 tsp. cumin

1 tsp. coriander

3 oz. dark chocolate, chopped

pinch of ground cloves

Combine all of the above ingredients in a saucepan, bring to a low boil, reduce the heat and allow to simmer for about half an hour. Be sure to stir frequently.

Blue corn chapattis

1 cup blue cornmeal

1/2 tsp. salt

1 tbsp. olive oil

1 tbsp. mustard seed

1 cup white flour

3/4 cup water

1 tbsp. parsley, minced

1 tbsp. red pepper, minced

In a mixing bowl, combine the cornmeal, flour and salt, and mix well. Make a well in the center and add the oil and water. Mix the flour into the liquid and knead. Add the parsley, mustard seed and red pepper; knead until all ingredients are well mixed. The dough should be smooth and elastic.

Set the dough aside and allow it to rest for at least 15 minutes, but not more than 45 minutes. Form the dough into plum-sized balls, then flatten the balls on a floured board until very thin, in a circle about 4 inches in diameter, to make chapattis.

Place the chapattis on an area of the grill that is not too hot and cook until bubbles begin to form on the surface. Flip the chapattis over and cook for only about 20 to 30 more seconds. Place cooked chapattis in a napkin-lined basket and cover; be sure to serve warm.

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For the vegetables, cook some of your favorites in a mesh grill basket. We like to use things such as corn, carrots, fava beans, baby squash, tomatillos, new potatoes and baby tomatoes. Keep the seasoning light, as there is plenty of flavor on the plate already, just a little bit of salt, pepper and maybe a bit of finely cut basil and sage. Drizzle the vegetables while they cook with some of the barbecue sauce for a unique flavor.

To finish this dish, heat a grill (preferably charcoal) to high. Remove the lamb from the marinade and place it on the grill. Turn the chops so that all sides are seared quickly, and then reduce the grill heat to low. Baste the chops with a thick coat of the barbecue sauce and cover the grill.

Keep the heat low and baste the lamb chops thoroughly with the barbeque sauce every five to 10 minutes through the cooking process. We prefer to serve our lamb medium rare to medium, which usually takes about 15 to 20 minutes. Give the lamb one final thick basting right before serving. Serves four.


I started this dish by thinking about what I feel would best represent the all-around flavors of Colorado. I thought that having a main dish of lamb would be a great way to show what I like the most about modern Colorado foods: involved and caring ranchers, superior products and great taste. Then I added historical flavors that have influenced Colorado dishes for so many years: chiles, tomatoes, peppers and a variety of Southwestern spices. I put in some Colorado-raised vegetables to round out my dish, and also because grilled vegetables have a delicious and unique flavor. I then finished it off by adding a historically authentic type of flatbread one whose history can be traced back to the beginning of bread making.

Briarhurst Manor

404 Manitou Ave.

Manitou Springs


Submitted by chef Lawrence A. Johnson

Pozole with avocado salsa

2 tbsp. olive oil

1 lb. diced pork

1 cup diced onions

1 tbsp. garlic, chopped

1 tbsp. pure ground red chile powder, mild

1 tbsp. cumin

1 1/2 tsp. oregano leaf (Mexican, if available)

2 1/2 cups chicken stock or water

29-oz. can hominy

1 tbsp. chicken bullion granules

3/4 cup diced green chiles (roasted and peeled or canned)

On medium-high heat, thoroughly brown pork in olive oil. Add onion and garlic, lower heat to medium and cook until onions are soft, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer until pork is tender, about one hour. While pozole is simmering, make avocado salsa. Serve pozole topped with avocado salsa and warm fresh flour tortillas.

Avocado salsa

1 avocado, ripe but not overly soft, 1/2-inch dice

2 Roma tomatoes, 1/2-inch dice

1/4 cup diced onion

1/2 tsp. garlic, chopped

1 tbsp. cilantro, chopped

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1 tbsp. lime juice, fresh

salt and pepper to taste

Gently combine all ingredients.


This is a great "warm-up" for our cool fall evenings in Colorado. The recipe is traditional, but the avocado salsa gives it a modern twist. I love the contrast in flavors, texture and temperature. With some fresh flour tortillas and a green salad, it's a satisfying meal. Jos Muldoon's

222 N. Tejon St.


Submitted by chef Mario Flores

Three-pepper grilled New York strip served with maple-glazed cremini mushrooms and cranberry chestnut soufl

Cranberry chestnut souffl 1/2 cup butter

1/2 cup corn starch

1/2 cup flour

1 1/3cups milk

16 oz. cream cheese, room temperature

12 egg yolks

12 egg whites

1/2 cup cranberries, chopped

1 cup chestnuts, chopped

1/2 tsp. of cream of tartar

1/2 tsp. baking powder

Melt the butter, then whisk in the corn starch and flour. Cook for one minute then add the milk. Scrape this mixture into a bowl and add cream cheese. Let cool. Add egg yolks, cranberries and chestnuts. Separately whip egg whites to soft peaks with cream of tartar. Fold whites in three parts into the batter. Add baking powder. Bake in a 350-degree oven for around 10-15 minutes. Serve immediately, as the souffl will begin to fall once it is removed from the oven.

Three-peppercorn rub for strip

1/2 cup pink peppercorns

1/2 cup course black pepper

1/4 cup minced garlic

2 tbsp. rubbed sage

1 tbsp. celery seed

1 6-oz. can green peppercorns, oven-dried under low heat

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Combine ingredients in a blender and pulse. Final product should be a bit chunky.


As the shorter days of winter begin to approach, I begin to wonder how many more times I can fire up the grill to toast off a couple steaks for dinner. Then again, there is something cool about grilling up steaks as snow slowly falls in the light of flickering flames. This recipe is designed with winter flavors in mind. For your New York strip, I recommend that you buy at least choice-grade, as the flavor is far better.

Craftwood Inn

404 El Paso Blvd. 475-8880

Submitted by chef Jeff Knight

Harvest pumpkin soup with goat cheese crumbles


6 small pumpkins

6 tsp. butter

1 small yellow onion, roughly chopped

1/2 lb. roasted green chiles, peeled, seeded and roughly chopped

3 cinnamon sticks

1 tbsp. butter

1 cup sherry

4 cups heavy cream

1/4 tsp. turmeric (optional)

salt and white pepper


2 oz. crumbled goat cheese

pumpkin seed oil

Preheat oven to 375. Cut the tops off the pumpkins and remove seeds and pulp. Lightly salt the pumpkin cavities and place 1 tsp. butter inside each. Place tops and bottoms on baking sheet and roast for 40-45 minutes, until the flesh is easily scooped from the shell.

In a large, heavy-bottomed saucepot, melt 1 tbsp. butter over medium heat; add onion, green chiles and cinnamon sticks, and sweat seven to 10 minutes, until onions are translucent, but not browned. Remove the pot from the heat.

When the pumpkins have cooled, scoop the flesh into the pot with the chiles and onions. When all the pumpkins are emptied, return the pot to medium heat and cook four to five minutes. Add half the sherry, bring to a boil, and remove from the heat. Discard the cinnamon sticks and pure everything, adding a little heavy cream as necessary.

Return the pumpkin and chile pure to the pot, and add remaining sherry. Cook over medium heat four to five minutes, then add remaining cream. Bring the cream to a boil, stirring constantly. Remove from the heat and run through a fine mesh strainer to remove solids.

Return the liquid to the stove and bring to a boil. Add the turmeric, if desired, and season with salt and pepper. If your pumpkins survived their scraping, you may use them as bowls. Ladle the soup into the shells or warm bowls and drizzle with pumpkin seed oil and top with crumbled goat cheese. Serve immediately.


I love this soup because it brings together some of the best of the fall harvest in an unexpected way. Normally, pumpkin soup is sweeter, without the spice and richness of the goat cheese, which, with its slightly tart flavor, really steps up the soup's character. Also, serving it in the hollowed-out roasted pumpkins brings lots of "oohs" and "ahhs" from the dining room.

The Warehouse

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25 W. Cimarron St.


Submitted by chef James Africano

Seared sea scallops with lobster succotash

16 large dry sea scallops

6 oz. cooked lobster meat

4 oz. lima or fava beans

4 oz. green beans cut into 1-inch pieces

4 oz. corn

2 oz. roasted red peppers, diced small

4 oz. diced red onions

2 cups heavy cream

salt and pepper

Use dry scallops scallops that are not injected with water if possible. They are much more flavorful and sweeter than the wet sea scallops you would normally find in a grocery store.


Heat a saut pan with a touch of grapeseed oil (vegetable oil will also work) until it is smoking hot. Season the scallops with salt and pepper and place in saut pan, flat-side down. Leave on high heat for about 30 seconds to create a nice caramelized color.

Flip scallops and place in 500-degree oven for about two minutes. Scallops should be a nice golden brown on both sides. Serve atop lobster and corn succotash. Serves four.


In a warm pan, add a touch of oil and the red onions and slowly cook at moderate heat for about one minute. Add the rest of the vegetables and mix thoroughly. Add heavy cream and start to reduce. Just before the desired thickness of the sauce is achieved, add the lobster meat and season with salt and pepper. Continue to cook until slightly thick.


This is one of my favorite things to eat. It is very New England, and that's where I grew up. I miss the succotash and clam chowder and lobsters you can get back there.

Walter's Bistro

146 E. Cheyenne Mountain Blvd.


Submitted by chef Ryan Blanchard

Double corn pancakes with pure maple syrup

Dry ingredients

1 cup fresh or frozen corn

1/4 cup and 1 tbsp. spelt flour (can use unbleached)

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1 1/2 cups organic yellow cornmeal

2 tbsp. white sugar

1 tsp. baking soda

1/2 tsp. salt

Wet ingredients

2 cups buttermilk

1 tbsp. vegetable oil (we use safflower)

1 large egg, separated

In a medium-sized mixing bowl, toss corn kernels with 1 tbsp. spelt flour. In a large mixing bowl, combine dry ingredients. Form a well in the center of the bowl.

In a medium bowl, combine wet ingredients, using yolk only. Pour wet ingredients into well within dry ingredients. Stir gently to combine, but do not over-mix.

Beat egg white until stiff, but not dry. Fold gently into batter. Cook on medium-high heat until cooked through and a little crispy around the edges.

Serve with whole butter and pure maple syrup. Serves four.


This recipe is an all-time favorite among Adam's regulars. It is one of our most requested breakfast items. You can use fresh corn, which is in season right now, or frozen corn; we get fresh corn from Austin Farm in Paonia.

Adam's Mountain Caf

110 Cañon Ave.

Manitou Springs


Submitted by owners Farley and David McDonough

Manchego chorizo empanadas with roasted Asian pear and tomatillo salsa


1/4 cup ancho pepper, roasted and diced

1/4 cup of red onion, diced and caramelized

1/4 cup green onion, diced

1 tbsp. chopped roasted garlic

1 tsp. crushed red pepper

1 cup Manchego cheese

1/2 cup prepared chorizo

2 tbsp. olive oil

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salt and pepper to taste

Pre-heat a large saut pan. Add enough olive oil to cover the bottom of the pan and saut the anchos, red onion, green onion and garlic until the red onions are translucent. This usually takes eight minutes. Add the crushed red pepper and saut for another minute. Place the cheese in a mixing bowl and add the ingredients from the saut pan. Mix thoroughly and let cool.


1 1/4 cup all-purpose flour

1 tsp. of salt

1/2 tsp. of cumin

1/2 pinch of white pepper

1/4 cup of unsalted butter

1/4 cup lard

1/4 cup cold water

Mix the dry ingredients together in a bowl. Cut the butter and lard into tiny pieces, and work the butter and lard in with your fingers. Add the water a little bit at a time and knead into the dough. Roll out dough until it's -inch thick, and cut out 4-inch circles. Place 2 tbsp. of cooled filling mixture in the center of each circle of dough. Fold an edge of the dough over to the other side and seal edge with a sprinkle of water, using the prongs of the fork to crimp.

Oil (for frying):

2-5 cups of canola

You can refrigerate empanadas until ready to cook and serve. To cook, pre-heat enough canola oil to float the empanadas in a saut pan and fry at 325. Cook empanadas on both sides until golden brown. Enjoy.

Roasted Asian pear & tomatillo salsa

1 Asian pear diced (-inch dice), roasted in oven at 350

6 medium tomatillos (whole), roasted and finely chopped

1 small serrano chili (de-seeded), finely chopped

2 tbsp. diced white onion

1 tbsp. cilantro (finely chopped)

1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. fresh garlic (minced)


I ate empanadas every holiday when I was young, while all my aunts gathered and gossiped and created these tender delicacies. Empanadas are everywhere, and we capitalize on different techniques from other chefs, embellishing on them to create our own signature theme and dishes. This is my thought of the perfect empanada.

Food Designers

115 S. 25th St.


Submitted by chef John Davila

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Tinga Poblana

8 lb. boneless pork butt, diced large

16 oz. vegetable oil

2 lb. onions, large dice

7 cloves garlic, minced

1 12 lb. chicken stock

1 1/2 lb. chorizo sausage, medium dice

3 1/2 lb. new potatoes, quartered (with skin)

1 tbsp. dried thyme

1 tbsp. dried oregano

4 lb. tomatoes, peeled and seeded, large dice

6-8 chipotle chiles, minced

4 limes, juiced

1 lb. feta cheese

1 bunch cilantro, picked

Trim and cut pork butt. Dry the pork and season with salt and pepper. In a wide soup pot, heat vegetable oil until smoking hot. Brown all sides of the pork in the vegetable oil. Add the onions and garlic. Continue to cook until onions are soft and the raw flavor from the garlic is gone.

Add the chicken stock and dried herbs. Simmer uncovered until the pork is just about tender. Add the rest of the ingredients (except the lime juice, feta cheese and cilantro) and simmer until the potatoes are tender. Add more chicken stock or water if necessary.

Add the lime juice and adjust the seasoning with salt and pepper to taste. Garnish with crumbled feta and cilantro. Serves 20.


This is one of my favorite stews for the fall. It is a rustic traditional Northern Mexican stew. I love that the pork melts in your mouth and the flavor that is hard to forget. My recipe is adapted from the Culinary Institute of America's Cuisines of the Americas recipes.

Blue Vervain

56 Park Ave.

Manitou Springs


Submitted by chef Rebecca Christensen



1 qt. brown sugar

1/2 cup onion powder

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3/4 cup garlic powder

2 tbsp. fennel seed, toasted

1/2 cup black pepper

1/8 cup cayenne

1/2 cup paprika

5 tbsp. ginger powder

1/2 cup dry mustard

1/4 cup mesquite seasoning

1/4 cup tarragon

1/2 cup basil dry

1/4 cup white pepper

1/8 cup cumin

1 tbsp. cloves

1/2 cup kosher salt


1 case of Kansas City-style, 1 1/4 down pork ribs

Mix all ingredients well. Be sure to toast the fennel seeds.

Always do the whole case of ribs. Peel the first layer of sliver skin off the ribs. Then score the bones. Rub the seasoning onto both sides of the rib well. Save remaining spice. Place in smoker at 225 degrees for three hours in the two perforated roasting pans.

Place smoked ribs in an army pan and add 1 gallons of water, plus the rib drippings. Cover with plastic wrap and foil. Cook at 350 degrees for three hours. Let cool on sheet trays, then cut racks in thirds and baste with cold barbecue sauce. Wrap individually and date.


I really love smoking meat, and with this recipe, you can use whatever protein you like (as in duck or beef brisket). The method stays the same you only have to adjust your cooking time. One of the worst things you can ever do is boil ribs. It is silly to boil all the tasty fat out of them. Ribs should always be tender and flavored enough so that you don't need barbecue sauce.

Ritz Grill

15 S. Tejon St.


Submitted by chef Jay Gust

Chili-cumin-dusted, pan-roasted duck breast with orange cider chipotle glaze, marinated grilled tomatillos and roasted-chili-spiked green apple chutney


4 8 - to 12-oz. duck breasts

2 tbsp. fresh ground chili powder

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1 tbsp. cumin

1 tbsp. mustard powder

salt and pepper


12 tomatillos, husked and rinsed in warm water

1/2 cup honey

1/2 cup cider vinegar

1/2 cup mirin (sweet rice wine)

1/4 cup olive oil

salt and pepper


1 small red onion, finely diced

4 green apples, diced medium

4-5 roasted Anaheim or hatch chiles, seeded and diced

1 cup brown sugar

1 tsp. curry powder

1 tsp. ginger powder

1/2 tsp. mustard powder

1/2 tsp. cinnamon

pinch of salt


2 cups fresh orange juice and 2 cups apple cider, reduced by half

1-2 tbsp. chopped chipotles in adobo

2 tbsp. chopped cilantro

3 tbsp. minced red onion

juice from half a lemon

3 tbsp. cold butter

Clean and quarter tomatillos. In a small saucepan, combine all ingredients and bring to a simmer, then marinate tomatillos for two hours. Grill to finish.

For chutney, saut red onion until soft, add apples and chiles, and cook for five minutes. Add remaining ingredients and cook for about 40 minutes, until reduced and well-blended. Reserve at room temperature.

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For the duck, score and sear duck breasts in a large skillet, skin side down, until crispy, draining duck fat every few minutes. Turn over and dust with remaining ingredients. Place in a 350-degree oven for seven to eight minutes.

Pull duck from oven and place on platter. Add red onion from glaze in the pan on medium-high heat and saut for one minute. Add remaining ingredients except for butter, and simmer for one minute. Turn off heat and whisk in butter.

To finish, slice duck and layer on the platter. Drizzle the glaze over duck and scoop chutney and tomatillos on the side.


This dish was created at the Margarita as a Southwestern version of the French classic, Duck a l'Orange. We sometimes serve it over drunken black beans, and generally we serve it in the fall when the apples and chiles are at their peak.

The Margarita at PineCreek

7350 Pine Creek Road


Submitted by chef Eric Viedt

Autumn couscous salad


2 cups instant couscous or Israeli couscous

1/4 cup golden raisins

1/4 cup currents

1/4 cup dried cranberries

1/4 cup dried cherries

1/4 cup dried apricot, julienne-style

1/4 cup toasted sliced almonds


1/4 cup orange juice

1/4 cup olive oil

2 tbsp. orange zest

1 tbsp. fresh mint, julienne-style

Salt and pepper

1 tbsp. Middle Eastern seasoning blend (available at Mediterranean Caf) or 1 tsp. each cumin, turmeric and coriander, and 1/4 tsp. cinnamon

Cook couscous according to package directions and let cool.

In a small bowl, combine the orange juice, olive oil, orange zest, mint and spices, and season with salt and pepper.

Add the dried fruit and nuts to the cooled couscous. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least one hour or up to four hours. Serves eight to 10 as a side dish.


The mix of textures and spices, along with the toasted nuts and dried fruit make this a healthy, refreshing salad with the colors of fall. When using the instant couscous, we increase the olive oil by a couple of tablespoons for a unique stuffing in Cornish game hens, turkey breast, chicken or portabella mushrooms.

Mediterranean Caf

118 E. Kiowa St.


Submitted by owners Patricia Kennelly and Mike Bergman


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