Denver Chef Sharing Recipes and Garden Cooking

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!

I was talking with one of my friends the other day, Told me he has never skinned a fish before, thats an easy skill to learn so here you go!
Just like when butchering anything else, make sure you have a sharp knife. Its really easy to do but at the same time you just [...]

I was talking with one of my friends the other day, Told me he has never skinned a fish before, thats an easy skill to learn so here you go!

Just like when butchering anything else, make sure you have a sharp knife. Its really easy to do but at the same time you just ask your local butcher to take it off when you buy it.

These fillets are Saugeye from a fun day of fishing on Bear Creek Lake in Lakewood, Co.

First lay the fillet skin down on the cutting board, the first cut you make is on the tail. You want to make a little tab so you can get a hold of it.

Making sure that you knife at a slight angle, Start to pull the skin and slide the knife forward.

Continue until you get to the end of the filet.

The best result will yield a perfectly clean skin free of any flesh

If you need a recipe for your fresh fish fillets, Check out this  for Basil Seared Walleye

This is a really easy way to bring a little excitement to your pork chops.
We seem to eat pork over beef, not only because it’s easier on the pocket book, also you can serve it with just about every one of your favorite side dishes and add just about any spice or marinade.
Now [...]

This is a really easy way to bring a little excitement to your pork chops.

We seem to eat pork over beef, not only because it’s easier on the pocket book, also you can serve it with just about every one of your favorite side dishes and add just about any spice or marinade.

Now that we have finally arrived to summer grilling season, which is my favorite, this is just one of the many recipes to come!

6 Pork Chops
3 cloves Garlic
7 Fresh Basil Leaves
5 tb Honey Mustard
Salt and Pepper

The Marinade

1. Chop garlic and basil leaves.
2. Mix with honey mustard.

The Chops

1. Season with salt and pepper.
2. Coat with marinade, let stand for 15 minutes.
3. Place on hot grill.
4. Turn over after 5 minutes.
5. I also grilled some nice ears of corn to serve as well.

You can’t go wrong with a summer salad like this one! We picked most of the vegetables from our backyard garden. The Trout that we are using if from our smoked lunker.  When you make a salad with smoked fish, you don’t want to make a dressing that is going to take away from the [...]

You can’t go wrong with a summer salad like this one! We picked most of the vegetables from our backyard garden. The Trout that we are using if from our smoked lunker.  When you make a salad with smoked fish, you don’t want to make a dressing that is going to take away from the fish that you are using. I will be showcasing this salad on Sunday July 12th on Denver’s ABC 7 News.

½ lb Smoked Trout
½ c fresh lettuce
6 leaves fresh thai basil
12 fresh snap peas
2 baby carrots
6 cherry tomatoes
1 lemon
1 tb olive oil

1. Cut the vegetables to desired size.
2. Squeeze lemon juice over the salad
3. with olive oil. Season with salt and pepper.
4. Top with smoked Trout and Enjoy!

If you have never eaten Walleye, you are missing out! Walleye is the tastiest freshwater fish around.
Walleye can be challenging to catch, but they are defiantly worth it! One you learn a little about there habits and talk to you local fishing store clerk, you have some knowledge and hopefully the right tackle to [...]

If you have never eaten Walleye, you are missing out! Walleye is the tastiest freshwater fish around.

Walleye can be challenging to catch, but they are defiantly worth it! One you learn a little about there habits and talk to you local fishing store clerk, you have some knowledge and hopefully the right tackle to catch the yummy fish.

They live in almost all the lakes in the Denver Metro area. I caught my first walleye out at Chatfield reservoir last week.

To catch this recipe tune in the Denver’s ABC 7 on Sunday July 12th during the 9 o’clock hour.

2 walleye filets
5 Basil leaves
3 tb. Olive oil
1 lb. fresh beans (green or yellow)
2 cloves Garlic, Sliced
2 tb. Balsamic Vinegar
1 tb. Butter

The Fish

1. Season walleye with basil, salt, pepper and 1 tb olive oil.
2. Place in to hot pan. Sear fish for 2 minuets on each side

The Beans

1. Blanch beans for 2 minuets in boiling water.
2. Sauté Beans in 2 tb olive oil. Add garlic and balsamic vinegar.
3. Cook for 2 minuets, allow some of the vinegar to cook off.
4. Turn off heat, add butter and serve with Walleye fillets.

Who doesn’t love fried Catfish? Catfish Is readily available in our great state, You can find it in almost all supermarkets, you can even find live fish at the Asian Supermarket.
Catfish live in most of our lakes on the front range and can be caught using a variety of bait providing a fun night [...]

Who doesn’t love fried Catfish? Catfish Is readily available in our great state, You can find it in almost all supermarkets, you can even find live fish at the Asian Supermarket.

Catfish live in most of our lakes on the front range and can be caught using a variety of bait providing a fun night at the lake.

The best part of this recipe, is that you don’t need to make tartar sauce because you have all the tasty juice from the cole slaw.

To see this one, your going to have to watch Sunday morning news on Denver’s ABC 7 July 12th, you can also find the recipe on The Denver Channel.

The Catfish
4 Medium catfish filets
1 c. cornmeal
1 c canola oil

Spicy Slaw
1 head green cabbage, sliced
2 carrots, julienned
1 jalapeño, minced
2 cloves garlic, minced
3 leaves fresh mint, julienned
½ c. mayo
¼ c rice vinegar
2 tb. sugar

The Catfish

1. Dip the Catfish in Ice Water, then dust it with corn meal.
2. Place the fish into oil heated to 375 degrees.
3. When the cornmeal has turned a golden brown, about 3 minuets, then turn over the filet to cook the other side, If you have a deep fryer you won’ t need to do this.

Spicy Slaw

1. In a small bowl mix mayo, rice vinegar and sugar.
2. In a larger bowl mix vegetables and herbs.
3. Toss with Dressing and serve with your crispy Catfish.

On the way back to Denver, we stopped at a really neat picnic area called Cascade Falls in South Dakota. I think that it’s the most southern part of the Black Hills.
It had a nice little area that you could go hang out next to the creek that ran through the valley. We were [...]

On the way back to Denver, we stopped at a really neat picnic area called Cascade Falls in South Dakota. I think that it’s the most southern part of the Black Hills.

It had a nice little area that you could go hang out next to the creek that ran through the valley. We were the first ones to arrive there, but within 30 minutes, a group of locals arrived and we were ready to party.

We really enjoyed our roadside tacos, Here is what you’ll need.

1 lb Ground Beef
½ Yellow Onion, Diced
1 packet Taco Seasoning
1 can Refried Beans
Flour Tortillas
Lettuce (we just use salad mix that we had left from our other meal)

1. Brown Ground Beef with Taco Seasoning.
2. Add onions and cook till tender.
3. Heat Refried Beans.
4. Build your taco and enjoy!