Denver Chef Sharing Recipes and Garden Cooking

Recently we took a road trip to Hot Springs, South Dakota. We stayed at a really cool place called Red Rock River Resort.
Drove through Custer State Park, by Mt. Rushmore and the most beautiful Ogallala Grasslands in full bloom of yellow honeysuckle. It was like an air freshener for cows, cause on the [...]

Recently we took a road trip to Hot Springs, South Dakota. We stayed at a really cool place called Red Rock River Resort.

Drove through Custer State Park, by Mt. Rushmore and the most beautiful Ogallala Grasslands in full bloom of yellow honeysuckle. It was like an air freshener for cows, cause on the whole stretch of highway we only saw about 15 other cars, hope they rolled down the windows to catch a whiff.

The best equipment for roadside cooking is really short list. I try to do everything in one pan, my trusty ole cast iron pan. Also you need a camp stove, I picked mine up really cheap at army surplus store, Propane, Cutting Board, Knife, Tongs, Water Jug, and Scrubbie Sponge.

Try to make things that don’t need a lot of ingridents, Easier to pack in the ice chest, also make sure to make things that you could use in other meals.

This was I made for breakfast in Custer State Park. It was the best meal after a long morning of driving though curvy steep roads.

This is what we used for our first meal.
1 lb Sausage
2 large Potatoes
½ large Yellow Onion
1 tb Taco Seasoning
2 Slices Cheese, (We had picked up roasted garlic cheddar for sandwiches)

1. Bring water to boil and boil diced potatoes until tender.
2. Drain and set aside cooked potatoes.
3. Brown Sausage with Taco Seasoning.
4. Add Sliced Onions and cook until brown.
5. Add potatoes, cook until you have reached your desired texture of crispness.  
6. Top with Cheese and Chow Down!

So about 2 weeks ago Harry took me to a Pad Thai place in the tech center, I enjoyed the food we had so much that I have been craving some more.
Not wanting to take a long drive just for some noodles, This is what I was able to come up with in my [...]

So about 2 weeks ago Harry took me to a Pad Thai place in the tech center, I enjoyed the food we had so much that I have been craving some more.

Not wanting to take a long drive just for some noodles, This is what I was able to come up with in my kitchen.

Not only did I spend less than $10 to make it, we fed 4 people. Also the snap peas that we use where outta the garden!

6 large Mushrooms, sliced
1 lb Sugar Snap Peas
1 Red Bell Pepper, Sliced
4 cloves Garlic, sliced
1 ½ lb Chicken (I used half thigh and half breast)
1 package Rice Noodles
I jar Thai Sweet Chili Sauce
3 tb Wok Oil

1. Season chicken with salt and pepper, then sear in pan with wok oil.
2. Bring a large pot of water to a boil for your noodles. Cook until tender.
3. Heat pan with wok oil and add onions and mushrooms.
4. Add Snap peas, peppers and garlic. Add Sweet chili sauce.
5. Toss noodles with veggies and sauce, and chow down!

If you have a hard time finding pad thai noodles, Find your local asian supermarket. If you wanna add some peanuts for some crunch, they go well.

I always put my veggies like this when I am chopping stuff. Its a habit that I can’t shake.

Well It has been awhile since a garden update, so here it is!

The weather we have been having lately has helped out with the water bill! Raining every afternoon and its not just a sprinkle! The plants are loving it! Growing stronger and taller each day, I swear some of them are growing 2 inches [...]

Well It has been awhile since a garden update, so here it is!

The weather we have been having lately has helped out with the water bill! Raining every afternoon and its not just a sprinkle! The plants are loving it! Growing stronger and taller each day, I swear some of them are growing 2 inches a day.

We have already picked and dried some herbs as well as had snap peas for dinner twice! Just remember that everything in our garden was grown from seeds! Only 4 more weeks until a bountiful harvest! Enjoy!

The Tomato patch, we are training them to grow up.

Hot Pepper plant, don’t know what kind yet, but its coming.

I think these beans might be my favorite, Don’t tell the other plants.

Beets and Carrots! Either you love em or you hate em.

Sugar Snap Peas are taking over, Just picked about 2 lbs!!

Watching onions grow is not very fun, Or we buried them two deep.

Got to have the Chicken wire to keep the damn squirrels outta the strawberries.

The Official backyard basil patch.

Cucumbers seem to be slow growers, but shes got a flower!

Rhubarb, It’s the first year so I don’t think its going to get big enough.

Can’t forget the Corn patch in the front yard! Hope we can keep the drunks out!

And the Sunflowers, they are about 7 feet tall!

The process of smoking fish will take a day for the fish to cure, you can also just smoke the fish without curing it.
Depending on how much fish you are planning to smoke amount of ingredients will very. This recipe we smoked about 8 pounds of trout.
The dill we used was fresh from [...]

The process of smoking fish will take a day for the fish to cure, you can also just smoke the fish without curing it.

Depending on how much fish you are planning to smoke amount of ingredients will very. This recipe we smoked about 8 pounds of trout.

The dill we used was fresh from the garden. I love that we have a herb store growing in our back yard!

1 ½ lb Brown Sugar
½ c. Kosher Salt
10 fresh dill sprigs, chopped
2 Apples, sliced
2 oz Brandy

1. Mix brown sugar, salt and, dill.
2. Layer sliced apples on the flesh of the trout.
3. Generously sprinkle brown sugar mixture over the fish.
4. Drizzle brandy onto the fish.
5. Cover with plastic wrap and refrigerate for 12 hours to cure.
6. When you are ready to smoke just remove to fish from the cure, allow it to dry for about 15 minuets before putting it in the smoker. This is one step of the curing process that you don’t want to skip, it will make texture of fish firm.

For my smoker, I just soaked apple and cedar wood for about 30 minuets in a aluminum roasting pan.

When all the water was gone, I put a few fresh apple sliced and poked holes in the bottom of the pan to allow the air to flow better. Then I just put it on the propane BBQ grill.

When it starts to smoke I put the fish on the grill, Turned two of the four burners off and turned the other two to the low setting.

DON’T OPEN IT TO LOOK!! If you open the lid, your going to let all the smoke out. Trust me, its doing its thing, getting all smokey.

After about 10 minuets turn the other burners off. Just leave it in there for about 20 more minuets.

You’ve just smoked your very own catch!

Last Tuesday I took a trip up to me favorite honey hole in the mountains. Unlike the last trip I took up there, when we had a gale force wind blowing from the south,  this day the was sweet! Just a light wind from the west, enough to keep the bugs away and the fish [...]

Last Tuesday I took a trip up to me favorite honey hole in the mountains. Unlike the last trip I took up there, when we had a gale force wind blowing from the south,  this day the was sweet! Just a light wind from the west, enough to keep the bugs away and the fish hungry.

To my surprise though the fish was not that great, I had launched the boat by 6:15, but didn’t catch my first fish until 8:30.

For the next 4 hours I would set up and drift this area over and over again to no avail.

Just how it is some days, real bad fishing then its like someone turn a switch and the fishing is super hot.

With in the next 30 minuets I landed two fish, lost about three. First one that was in the boat was a nice fat cutbow that some how managed to swallow the spinner.  About 5 minuets after that one, I set up over a underwater point.

While reeling in my yellow mepps spinner, I got a sweet hit, set the hook and the fight was on! The lunker sprang out of the water about 3 feet trying to spit the hook with no luck. Just as I brought it in to the boat, the spinner popped free.

Here are some pictures from the lake of the monster.

Later I will show you  a step by step how to for filleting and making some of the best smoked fish ever.

10.5 Pounds 26 inches Rainbow Trout

I am not at the Ocean.

Do you love Sushi, but sometimes wish that you could have a sushi party in your own home?
Sushi 101 is great class to learn the sushi lowdown:
We will go to the Asian market to learn what type of products that you need to purchase. Seek out the freshest fish and best produce. You’ll learn [...]

Do you love Sushi, but sometimes wish that you could have a sushi party in your own home?

Sushi 101 is great class to learn the sushi lowdown:

We will go to the Asian market to learn what type of products that you need to purchase. Seek out the freshest fish and best produce. You’ll learn the secrets of making the perfect rice and  rolling the best sushi in Denver!

We’ll create the classic rolls such as Philly Roll, California Roll, and Spicy Tuna Roll. Then we’ll let the creative flow take hold and make some of your best ideas come to life with Name your roll!

Each class will be approximately 4 hours. The lessons will be offered for $50 plus food. It can be a minimum $35 to $65.

Great class for learning the sushi basics!

Fill out the form below to receive more information!
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When you buy Avocados you are always looking for that perfect one. Just the right firmness and size, looking at the stem, checking to see if its shriveled. Sometimes you think that you have the perfect one and you crack it open to see that you’ve been tricked. Well this recipes makes your sub par [...]

When you buy Avocados you are always looking for that perfect one. Just the right firmness and size, looking at the stem, checking to see if its shriveled. Sometimes you think that you have the perfect one and you crack it open to see that you’ve been tricked. Well this recipes makes your sub par avocado in to a first class salad dressing!

1 large avocado, halved, pitted
2 cloves garlic, chopped
1 serrano chile, chopped
1 ½ tb fresh lime juice
4 tb olive oil

1. Peal skin from avocado.
2. Put avocado, garlic, serrano, and lime in to food processor.
3. Start food processor and slowly add olive oil.
4. Season well with salt and pepper.

One of my top 10 things to make and eat is Ahi Tuna. I love it! To me its better than steak! This is a recipe that I have served in two restaurants and received great feedback every time.
1 lb Sushi Grade Ahi Tuna diced
1 ts Sesame Chili Oil
1 tb Lite Soy Sauce
1 ts Sesame [...]

One of my top 10 things to make and eat is Ahi Tuna. I love it! To me its better than steak! This is a recipe that I have served in two restaurants and received great feedback every time.

1 lb Sushi Grade Ahi Tuna diced
1 ts Sesame Chili Oil
1 tb Lite Soy Sauce
1 ts Sesame Seeds
1 tb Cucumber diced
1 tb Onions diced
1 tb Scallions Sliced
¼ Avocado Sliced
Black pepper to taste

1. Mix all ingredients well.
2. Serve with Crispy Won ton chips or in Chinese spoons.

Ahi Tuna Shooters

FoodieFights.com. picked me to battle 5 other chef in this week’s competition with Melon and Red pepper flakes. This is one of my favorite things to do: just be given a few ingredients and go from there.
Letting me loose in a supermarket with just two ingredients can be dangerous. Not only did spend [...]

FoodieFights.com. picked me to battle 5 other chef in this week’s competition with Melon and Red pepper flakes. This is one of my favorite things to do: just be given a few ingredients and go from there.

Letting me loose in a supermarket with just two ingredients can be dangerous. Not only did spend about 45 minutes in there, I dreamed up the best Watermelon and Red Pepper combination. But just when I thought I had it all figured out, I stumbled upon Humbolt Fog. So here it is…

Grilled Watermelon Watercress and Radish Red Pepper Salad, with Humbolt Fog Goat Cheese dressed in a Mango Red Pepper Vinaigrette

Mango Red Pepper Flake Vinigrette

1 Mango diced
2 tb Orange Juice
2 tb Rice Vinegar
1 tb Canola Oil
1 ts Red Pepper Flakes

1. Place Mango, Orange Juice, and Vinegar in blender.
2. On medium speed, add canola oil,
3. Turn off blender in mixed. Season to taste with salt and pepper.
4. Add Red pepper flakes.
5. Mix Flakes in with a spoon.

Salad
½ cup watercress
¼ Red Bell Pepper Sliced
2 Radish sliced
10 Pieces of grilled Watermelon
5 basil leaves
2 tb Humbolt Fog Goat Cheese

Be Sure to look at some of the other treats that were submitted. Foodiefights.com

Foodiefights.com Battle: Melon/Red Pepper Flakes

I was lucky enough to get in on Battle melon and red pepper flakes on FoodieFights.com ! Its on battle between 6 chefs via the internet. I am really lucky with the ingredients, they both are some of my favorite things, fire and ice of the flavor palate. So go check out their site, and [...]

I was lucky enough to get in on Battle melon and red pepper flakes on FoodieFights.com ! Its on battle between 6 chefs via the internet. I am really lucky with the ingredients, they both are some of my favorite things, fire and ice of the flavor palate. So go check out their site, and on Tuesday June 2nd go vote for your favorite.

Hope It me!!