Sunday March 7th 2010- Sunday morning cooking on Denver’s ABC 7 with me! I will be making 3 recipes, 2 are dishes we serve at the Lobby. Starting at 7:30 and also there will be two during the 9 am hour.

Saturday March 20th 2010- Estate wine dinner at The Lobby. The menu is posted on The Lobby’s Website. Please make a reservation as seats are quickly being filled.

Sunday March 21st 2010-Chefs up front benefiting Operation Front line. Its an honor to be involved with this event! It boasts most of Denver’s top chefs cooking 5 course meals tableside. I have created an exciting menu that I can’t wait to make!

Friday April 9th 2010-Rockies Opening day! Get your pre-game started on The Lobby’s patio with The first ever Pig Roast! Slow roasted Pork with all your favorite sides! Great specials on beer and your favorite cocktails as well!

Wednesday April 21st 2010- Flavors of Denver! This event is so much fun!  It benefits the Liver Foundation and it’s the same format as Chefs up Front. This will be the 4th year I have participated and it’s a blast every time!

Also sometime during the week of April 12th I will be doing a demo on Fox 31’s Tom Martino Show. I am pretty excited about meeting him and cooking on his show!

The Garden planning has started! Dreams of heirloom tomatoes and canary melon have already happened. I will be starting seedling with in the next 2 weeks, come on spring!

Batter
2 cup Milk
2 eggs
2 cup flour
1 ts baking powder
½ ts salt
½ ts Vanilla extract
¼ ts cinnamon

3 Granny smith apples, Cored and cut into wedges

Mix dry ingredients in large bowl. Mix liquid ingredients on small bowl. Whisk liquid ingredients into dry ingredients until fully incorporated. Dredge apples in batter and place in 375 degree oil. Fry for about 3-4 minuets remove and serve with dusted powder sugar.

5 pieces roasted tomato
2 chicken sausage links (sliced)
2 oz fresh mozzarella
3 eggs
1 tb cream

Roasted Tomato
2 tb olive oil
1 tb chopped basil
1 clove garlic chopped
2  roma tomatoes

Cut tomato into quarters.  Toss with other ingredients, place on oven tray. Roast in over at 275 degrees for 1 ½ hours or until roasted.

Whisk eggs and cream in small bowl.

In small sauté pan place chicken sausage and brown. Add Roasted tomatoes. Heat a small non-stick pan with 1 tb oil coating the pan. Pour egg mixture in to pan. Using a rubber spatula move the outer part of the eggs toward middle of pan after about 1 minute of cooking. Carefully flip the egg over, continue cooking for about 2 minuets. Fill half of omelet with sausage mixture, top with mozzarella cheese and fold over.

Avocado salsa
1 avocado-diced
4 Tomatoes-diced
1 tb fresh cilantro –minced
1 lime-juiced
¼ medium white onion-diced
Mix all ingredients in small bowl. Season with salt and pepper to taste

Barbeque Vinaigrette
½ cup barbeque sauce
2 tb apple cider vinegar
1 tb canola oil
Whisk vinegar with barbeque. Slowly whisk in oil until emulsified.

Salad
6 oz seared steak- sliced
½ cup sweet field greens

Place greens on plate with steak, top with Avocado salsa and drizzle with vinaigrette. Serve with a few crispy tortilla chips.

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.

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!

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

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

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.

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.