Denver Chef Sharing Recipes and Garden Cooking

Harry (the best neighbor ever!) and I have been talking about Mussels a lot lately, So this is our fix brother! Only bad thing about it, I will be making them during the 9 am hour on ABC 7 on 1/10/10! I will make sure to get enough for a snack over some of [...]

Harry (the best neighbor ever!) and I have been talking about Mussels a lot lately, So this is our fix brother! Only bad thing about it, I will be making them during the 9 am hour on ABC 7 on 1/10/10! I will make sure to get enough for a snack over some of our fine home brew! Thanks for the inspiration bud!

Steamed Mussels

1 lb Black mussels
1 tb Minced garlic
1 lemon
½ cup white wine
½ cup clam juice
1 ts minced Cilantro
1 tb butter
1 ts sesame oil

Heat pan with 1 ts sesame oil. Add Mussels. Cook for about 1 minute. Add garlic, lemon juice, white wine and clam juice. Cook until all mussels have opened about 3 minutes. Add minced cilantro and butter. Serve with toasted bread.

Sunday morning television again! Well it has been a cold winter so far and I am ready for spring! So the first dish I am preparing is in hopes that spring will come fast! Be sure to tune in to ABC 7 during the 7am hour on 1/10/10
Blackened chicken salad with cilantro lime vinaigrette
1 [...]

Sunday morning television again! Well it has been a cold winter so far and I am ready for spring! So the first dish I am preparing is in hopes that spring will come fast! Be sure to tune in to ABC 7 during the 7am hour on 1/10/10

Blackened chicken salad with cilantro lime vinaigrette
1 cup baby lettuce
½ carrot
½ cucumber
¼ onion
2 pieces bacon
1 chicken breast blackened

Dressing
Juice of 1 lime
1 Clove minced garlic
½ ts minced cilantro
2 ts rice vinegar
2 drops Tabasco
2 tb oil
In a small bowl add all ingredients except oil. Whisk everything tougher, Still whisking slowly add oil until an emulsion has formed.

Toss all salad components with dressing and enjoy!

Looking for something for to do on New Years Eve? Look no further! We a are hosting an evening of James Bond Fun with great food, drinks and, Live Music from Way Low Down! We have a few great packages available, Make sure and check out the flier and call The Lobby at 303-997-9911! [...]

Looking for something for to do on New Years Eve? Look no further! We a are hosting an evening of James Bond Fun with great food, drinks and, Live Music from Way Low Down! We have a few great packages available, Make sure and check out the flier and call The Lobby at 303-997-9911! Don’t Forget about Hangover Brunch Starting at 11 am on New Years Day!

This is the menu that will be offered, vegetarian Option available as well just make sure we know your coming!

New years Menu
Two pieces of each item
Crab crusted Green lip mussels
Stuffed Mushrooms
Fried blue balls
Choice of Oysters- Fresh on the half shell or Crispy fried with pico de gallo

Salad/ soup
Crab Chowder
Spinach salad with Strawberry Vinaigrette

Entrees
Grilled beef tender served over Potato risotto with sauted mushrooms
Seared sea scallops over pasta with andouille sausage and red peppers tossed with Vodka cream sauce
Pan seared mahi over lemon rice with baby bok choy drizzled with cilantro Pesto
Roasted tomato jack cheese stuffed Chicken breast served with roasted red potato

Dessert
Champagne Melon sorbet
Dark chocolate raspberry Sticks
Strawberry orange mousse shooters

Thanks to everyone who made this event happen! Jake from Stranahan’s (They have a new online store check it out!) Did a great presentation about tasting whiskey. Dave Tamkin provided great music before dinner and Scooter James played some of my favorite songs after dinner. Virgil also made a great mix tape of some awesome [...]

Thanks to everyone who made this event happen! Jake from Stranahan’s (They have a new online store check it out!) Did a great presentation about tasting whiskey. Dave Tamkin provided great music before dinner and Scooter James played some of my favorite songs after dinner. Virgil also made a great mix tape of some awesome Suburban Home Artist’s. So hats off to everyone for making a great evening!

This is the menu that I created for the evening, there are a few pictures but my photographer was distracted for the last two courses, so your just going to have to use your imagination!

1. House made Lox with Rye toast with spicy mustard fresh dill
   

   Salmon Lox

2. Maple Ginger Grilled Pork Ribs glazed with Whiskey Bbq Sauce
   

   Pork Ribs

3. Grilled Sword fish served Whiskey caramelized Onions  mashed potato with a Blue cheese Red wine Cream Sauce
   

   Sword Fish

4. Duo of Braised Meats- Whiskey honey glazed lamb shoulder and Whiskey mustard grilled Short Ribs served with parsnip puree
   

   CockTail Time

5. Whiskey brown sugar poached pear with Honey Thyme Ice Cream Drizzled with Port wine reduction

Scooter James

Dave Tamkin

Stranahan’s  Special and Barrel pieces that we smoked the pork ribs with

Stranahan’s Snowflake whiskey aged in a  Cab Franc barrel in 2005

Nothing beats the smell of fresh baked bread! I have found the making bread in not only fairly easy but rather relaxing. This recipe is really simple but has many uses. It makes a fine pizza crust, great sandwiches and perfect for any dips!
Dry ingredients
6 cups all purpose flour, Sifted
2 ts Salt
2 Tb Yeast
Wet Ingredients
2 [...]

Nothing beats the smell of fresh baked bread! I have found the making bread in not only fairly easy but rather relaxing. This recipe is really simple but has many uses. It makes a fine pizza crust, great sandwiches and perfect for any dips!

Dry ingredients
6 cups all purpose flour, Sifted
2 ts Salt
2 Tb Yeast

Wet Ingredients
2 ½ cups Warm Water
4 Tb Honey or Sugar
2 Tb Oil

Method:

1. In medium bowl mix water, yeast and, honey. Allow mixture to set for five minuets so the yeast can bloom.
2. In large bowl mix flour and salt.
3. After the yeast has bloomed, It will start to foam when it is ready.Add water in to the flour bowl and mix until a ball of dough is formed.
4. Knead 2 Tb oil in to dough, continue kneading dough for five minuets. Roll in to 4 oz balls, use a rolling pin to make dough in to an shape.
5. Place on buttered Sheet Pan, cover with damp warm cloth and place in a warm area.  Allow Dough to rise for about 30 minuets.
6. Bake in 350 degree over till golden brown.

If using for Pizza dough, no need to let it rise, Just bake for 3 minutes then add your topping and finish baking.

Yes I will be making a Burre Blanc on live TV! Some have called me crazy in the past, like the Glazed Doughnut Idea. But Now who is Laughing that its a big hit on The Lobby’s Brunch menu? So Here I am again goin’ to bust one of the hardest sauces to make on [...]

Yes I will be making a Burre Blanc on live TV! Some have called me crazy in the past, like the Glazed Doughnut Idea. But Now who is Laughing that its a big hit on The Lobby’s Brunch menu? So Here I am again goin’ to bust one of the hardest sauces to make on live TV. Make sure to tune in Sunday October 25 the Denver’s ABC 7 during the 9 am hour to see if I am successful!

Crab crusted Mahi, steamed broccoli with a citrus burre blanc

Crab mix
2 oz crab
1 ts mayo
1 ts minced red pepper
1 ts minced onion
1 leaf basil minced
2 ts panko
1 lb Mahi- 2 oz portions
1 head of broccoli(cut up)
1 Recipe Citrus Burre Blanc
Method:
Crab mix- Mix all ingredients together, season with salt and pepper.

Fish- in a medium sauté pan, coat with oil and heat. Crust fish with crab mix, place the crusted side in the hot pan, sear for 3-4 minutes. Flip the fish over reduce the heat to low, cover and allow bake for 4 minutes.

Veggies- Boil a pot of water. Season with salt, Drop in the cut broccoli and cauliflower, boil for 3 minutes and remove.

These Crab wraps are a meal in themselves. Or you could share them with your friends! For a step by step Tune in to Denver’s ABC 7 during the 9 am hour this Sunday 10/25/09!
Blue crab grilled asparagus Lettuce wraps

4 oz picked blue crab meat
10 grilled asparagus spears
1 sliced red pepper
½ crunchy lo mein [...]

These Crab wraps are a meal in themselves. Or you could share them with your friends! For a step by step Tune in to Denver’s ABC 7 during the 9 am hour this Sunday 10/25/09!

Blue crab grilled asparagus Lettuce wraps

4 oz picked blue crab meat
10 grilled asparagus spears
1 sliced red pepper
½ crunchy lo mein noodles
2 oz candied walnuts
2 oz jalapeno orange marmalade
2 oz Honey mustard
8 Big Ice Burg lettuce leaves
3 fresh basil leaves

Mix blue crab, grilled asparagus, red peppers and basil in a medium bowl. Season with salt and pepper. Arrange all ingredients on plate to however you like! Enjoy with your closest friends!

So it happens to be that fun time of my life again! I will be doing the Sunday morning news On Denver’s Finest ABC 7! This is one The Lobby’s most popular brunch items that I will be making during the 7 am hour on Sunday October 25th.
This is quickly becoming one of my favorite [...]

So it happens to be that fun time of my life again! I will be doing the Sunday morning news On Denver’s Finest ABC 7! This is one The Lobby’s most popular brunch items that I will be making during the 7 am hour on Sunday October 25th.

This is quickly becoming one of my favorite dishes to make for Sunday brunch!

Bacon Risotto with Eggs Sunny side up

1 ½ cup partially cooked risotto
3 pieces chopped cooked bacon
1 oz water
1 ½ oz heavy cream
2 large eggs
salt and pepper

Place Bacon in medium sauté pan, sauté until bacon in crispy. Add partially cooked risotto, water and cream. Cook over low heat until all liquid is absorbed. Season with salt and pepper.

In a non stick sauté pan. Place 1 tb of cooking oil and coat pan well. Place the eggs carefully in the hot pan, making sure not to break the yolks. Cover with lid or extra saute pan and cook over medium heat for 2 minutes. Serve on top of risotto!

So a lot has happened this summer! First of all, I would like to say that it was a fun summer overall, but there totally was some not so fun parts about it! I got a new Roommate and a new Job … that has been the Best part tho!
First of all I have been [...]

So a lot has happened this summer! First of all, I would like to say that it was a fun summer overall, but there totally was some not so fun parts about it! I got a new Roommate and a new Job … that has been the Best part tho!

First of all I have been working with the great folks from the Whiskey Bar. We opened The Lobby Restaurant on September 25th! Everything is going great! I created the menu around the the affordable comfort food theme! Some of our best sellers are Stuffed Mushrooms and Fried Blue Cheese balls.

Sunday brunch has been very successful, Serving Bacon risotto and Glazed doughnut French toast has been quit pleasant! People Love it! I love them for coming to eat at The Lobby!

My Garden is pretty much dead. Kinda of lost time this summer and didn’t take good care of it! I am sure the neighbors loved everything, they were the only one’s picking anything. The corn patch did not produce hardly any corn, not at least big ears, lots of little ones tho. I think I am done trying to grow corn! Next year it’s goin to be a pumpkin patch, I think! Did get to use a lot of the basil that was back there, sure made a great pesto! I was able to save some of the plants that were in pots, they are now living in the front room of the apartment! The Rosemary, Bay tree, curry, and one lemon balm and currently loving the heated house and are glad that they are not outside!

I am going to be a Denver’s ABC 7 again this up coming weekend! I will be making bacon risotto with eggs sunny side up, Blue crab and asparagus wraps and also will be showcasing a pan seared Mahi! Be sure to tune in Sunday morning 10/25! I will also post the recipes later this week!

Lastly we are trying to set up a whiskey dinner with our favorite friends in Denver: The Lads over at Stranahan’s Whiskey and Virgil from Suburban Home Records . We are shooting for November 21st, It will include a 5 course amazing dinner paired with Whiskey and maybe a Great Divide beer, Also we are trying to get a couple of singer/songwriters to help us Have a great night of Whiskey, Food and, Music. It will be the First of many I am hoping. As of now, the price will be $50 per person, Just think you are getting 5 plates of the best food you are going to eat this year, Music from some of the best Denver has to offer and, Your getting the best Whiskey Made in Colorado! Colorado Proud Baby! We are limiting the seating to only 40 people so get you reservation in soon!

Take Care and I hope everyone is doing well!

Remember ABC 7 this Sunday! 7:45,9:15 and 9:45

The Lobby

Well my tomatoes are growing like weeds. We have had a really wet summer here on the front range! I think for the year we already have something like 14″ of water. The only bad thing with all the moisture comes lots of aphids, I have yet to find a cure for them! So here [...]

Well my tomatoes are growing like weeds. We have had a really wet summer here on the front range! I think for the year we already have something like 14″ of water. The only bad thing with all the moisture comes lots of aphids, I have yet to find a cure for them! So here is picture of the first tomatoes and the plants they came from. I will be enjoying a Basil and Tomato salad tonight!

So these are four of the eight types we have growing, Sun Gold Cherry, Yellow Romas, Red slicers and, Honey Bunch Cherry.

I tried my best to keep the plants in order, they just got too big!