Denver Chef Sharing Recipes and Garden Cooking

Skirt Steak is underrated in my book. I love this cut of meat, Its really flavor full and fairly inexpensive.  This recipe is a great spring/summer dish, light and refreshing.
1 lb skirt steak- trimmed, butterfly
¼ cup roasted red, yellow and green bell peppers
½ cup cleaned watercress
2 oz Mango mojo
Steak

Toss skirt steak with 1 Ts lime [...]

Skirt Steak is underrated in my book. I love this cut of meat, Its really flavor full and fairly inexpensive.  This recipe is a great spring/summer dish, light and refreshing.

1 lb skirt steak- trimmed, butterfly
¼ cup roasted red, yellow and green bell peppers
½ cup cleaned watercress
2 oz Mango mojo

Steak

1. Toss skirt steak with 1 Ts lime juice, canola oil, salt and pepper.
2. Grill for 3-4 minuets each side.
3. Slice against the grain of the steak.

Roasted peppers

1 ea bell peppers (Red, yellow and green)
Canola oil
Salt and pepper

1. Lightly toss peppers with canola oil, pinch of salt and pepper.
2. Place on hot grill.
3. Turning occasionally until all side are charred.
4. Place in a bowl and cover with plastic wrap.
5. After about 10 minuets peppers should be cool enough to handle.
6. Gently peel away charred skin and remove seed core.
7. Slice thin

Mango Mojo

1 cup diced mango
¼ cup diced red onion
¼ cup diced red pepper
1 Tb minced Ginger
1 Tb minced Garlic
1 Tb minced garlic
1 ½  cups White Vinegar
1/2 cup canola oil
¼ cup honey

1. Combine all ingredients, make sure to mix well before serving

I like to serve this dish like an upside down salad, steak topped with the mango mojo and salad on top!

This is a nice dip, if you wanna add some meat, add grilled chicken or shrimp!
3 cups chopped artichoke hearts
1/4 cup small diced onions
3 tb chopped garlic
1 tb minced thyme
1 tb minced basil
½  cup mayo
¼  cup grated parmesan cheese
¼ cup grated jack cheese
1/2 cup fresh spinach
Salt and pepper

In a large bowl mix all ingredients except [...]

This is a nice dip, if you wanna add some meat, add grilled chicken or shrimp!
3 cups chopped artichoke hearts
1/4 cup small diced onions
3 tb chopped garlic
1 tb minced thyme
1 tb minced basil
½  cup mayo
¼  cup grated parmesan cheese
¼ cup grated jack cheese
1/2 cup fresh spinach
Salt and pepper

1. In a large bowl mix all ingredients except for jack cheese, until fully incorporated.
2. Place in oven safe dish, sprinkle jack cheese on top.
3. Bake in oven at 350 degrees for 30 minuets.

Serve with Warm Pita bread

During the week of May 12 2008, Tazo Tea company asked me to make a menu paired with their teas, I came up with this menu and offered it at Nine75 for the Tazo Taste infusion promotion. Peter from Ice Cream Alchemy infused Tazo passion tea in to ice cream, it was amazing!
1st
Seared Sea Scallop
Tazo [...]

During the week of May 12 2008, Tazo Tea company asked me to make a menu paired with their teas, I came up with this menu and offered it at Nine75 for the Tazo Taste infusion promotion. Peter from Ice Cream Alchemy infused Tazo passion tea in to ice cream, it was amazing!

1st
Seared Sea Scallop
Tazo wild sweet orange tea vinaigrette
Black berry salsa

2nd
Tazo cinnamon apple tea rubbed Pork chop
Pineapple apple sauce

3rd
Tazo passion tea Ice Cream

I really like the oyster sauce in this recipe! It goes great with Shrimp and Scallops.
½ c. cilantro
½ c. scallion (greens only)
½ tb. Minced ginger
½ tb. Minced garlic
½ tb. Oyster sauce
½ c. canola oil
2 tb. Sesame oil

Place cilantro, scallions, ginger, garlic and oyster sauce in blender.
Turn blender on to medium.
Drizzle oils in slowly until completely [...]

I really like the oyster sauce in this recipe! It goes great with Shrimp and Scallops.

½ c. cilantro
½ c. scallion (greens only)
½ tb. Minced ginger
½ tb. Minced garlic
½ tb. Oyster sauce
½ c. canola oil
2 tb. Sesame oil

1. Place cilantro, scallions, ginger, garlic and oyster sauce in blender.
2. Turn blender on to medium.
3. Drizzle oils in slowly until completely emulsified.
4. Season to taste with salt and pepper.

Taste Of The Nation is a really fun event! Each Chef was paired with a local celebrity, I was paired with Jake Schroeder from local rock band Opie Gone Bad. The best match ever it thought, I love music! We served the best group of ladies and had  a super fun evening!  It benefited the [...]

Taste Of The Nation is a really fun event! Each Chef was paired with a local celebrity, I was paired with Jake Schroeder from local rock band Opie Gone Bad. The best match ever it thought, I love music! We served the best group of ladies and had  a super fun evening!  It benefited the Share Our Strength organization. The event was held in downtown Denver on June 1st 2008.

1st
Blue crab stuffed shrimp, fresh watermelon, basil orange drizzle

2nd
Orange cured duck breast, grilled leek and roasted beet salad

3rd
Grilled flat iron steak, purple sweet potatoes, persimmon salsa

4th
Tazo passion tea infused ice cream

Valentines day 2008 was a crazy day in the kitchen of Nine75. When I arrived at 9 am to get everything rolling I discovered that there was a gas leak in the building and they had shut the gas off. So I started doing the things that did not need to be cooked and by [...]

Valentines day 2008 was a crazy day in the kitchen of Nine75. When I arrived at 9 am to get everything rolling I discovered that there was a gas leak in the building and they had shut the gas off. So I started doing the things that did not need to be cooked and by noon the gas had been back on. It turned out to be on of the busiest nights every! We turned 300 covers in a 80 seat restaurant!

1st  shared
Jacob’s Creek sparkling rose

2nd shared
Australian mussels with chorizo and tomato pesto
Seared ahi and shrimp springroll with blood orange butter
Beef carpaccio and crispy micro green salad

Cote de Brouilly Gamay Noir

3rd choose one
Roasted tomato goat cheese stuffed chicken and creamy potato hash
Seared scallops over coconut rice and lobster sauce
Mahi-Mahi on red beet risotto with balsamic butter sauce
Grilled filet mignon with creamy polenta and demi glace

Cakebread Sauvignon Blanc or Lincourt Syrah

4th choose one
Strawberries ’n’ cream tart
Rose sorbet champagne float
Chocolate mousse cups with vanilla rum raspberries

Illy coffee, cappuccino, latte, or hot tea

So I wanted to be able to post menus that I have created for special nights. All of these menus have been served to some very lucky people either in a restaurant or charity event. Soon every menu will have recipes so you can enjoy at home. Valentines day is my favorite day to create [...]

So I wanted to be able to post menus that I have created for special nights. All of these menus have been served to some very lucky people either in a restaurant or charity event. Soon every menu will have recipes so you can enjoy at home. Valentines day is my favorite day to create wonderful dishes. Why you ask, its because if you like to theme with color, which I love colorful food, you have lot of ingredients to play with that are red and white. Another thing to think about when creating a menu is how easy it can be executed on the busiest of nights, like New Years Eve. Also I will be posting menus that will be a foundation for catering events, so if your in Colorado and need a party catered feel free to give me a call. We also offer boxed lunches to offices and companies in the metro Denver area in partnership with Cafe Europa.

Ever feel like making breakfast for dessert? Break out the waffle iron and make a few waffles to serve with this custard!

3 c half & half
1 c maple syrup
3 Tbl cornstarch
4 oz egg yolk

Combine egg yolks, half of the syrup, and cornstarch in a bowl and whisk together, set aside.
n a sauce pan, heat to [...]

Ever feel like making breakfast for dessert? Break out the waffle iron and make a few waffles to serve with this custard!

3 c half & half
1 c maple syrup
3 Tbl cornstarch
4 oz egg yolk

1. Combine egg yolks, half of the syrup, and cornstarch in a bowl and whisk together, set aside.
2. n a sauce pan, heat to a simmer half & half and remaining syrup.
3. When half & half is heated, slowly whisk into egg mixture, when everything is mixed together
4. Return sauce pan over medium heat and whisk quickly until mixture is pudding consistency.
5. Pour 2-3 oz into serving bowls.
6. Chill in Fridge

With the rainy weather we are having today, and the anticipation of the corn patch growing, this is nice soup that you can serve with a lot of things.
1/2 cup yellow onion
4 cups roasted corn
5 cloves garlic
1 cup white wine
4 cups chicken stock
2 cups heavy cream
10 basil leaves sliced
Salt and pepper

Roast corn in oven [...]

With the rainy weather we are having today, and the anticipation of the corn patch growing, this is nice soup that you can serve with a lot of things.

1/2 cup yellow onion
4 cups roasted corn
5 cloves garlic
1 cup white wine
4 cups chicken stock
2 cups heavy cream
10 basil leaves sliced
Salt and pepper

1. Roast corn in oven or on the grill, cut off the kernels.
2. Sauté onions and garlic until translucent, add corn.
3. Deglaze with white wine, add chicken stock and cream.
4. Simmer on stove for 3o min, add basil season with salt and pepper.
5. Blend until smooth.

I have served this soup with crab or grilled chicken on top, either one is great!

If you like nice chicken breasts for spring, here is a good way to stuff them!
2/3 cup goat cheese
2/3 cup cream cheese
1/3 cup diced sundried tomatoes
1 ts minced thyme
1 ts minced basil
1 ts minced garlic
Salt and pepper to taste
2 large Chicken Breasts

Mix cheese, tomatoes, garlic and herbs in a bowl, season with salt and pepper.
Butterfly [...]

If you like nice chicken breasts for spring, here is a good way to stuff them!

2/3 cup goat cheese
2/3 cup cream cheese
1/3 cup diced sundried tomatoes
1 ts minced thyme
1 ts minced basil
1 ts minced garlic
Salt and pepper to taste

2 large Chicken Breasts

1. Mix cheese, tomatoes, garlic and herbs in a bowl, season with salt and pepper.
2. Butterfly Chicken breasts in half, don’t cut all the through one side.
3. Fill Breast with cheese mixture.
4. Roll tightly and wrap in foil.
5. Bake in over for 35-40 minuets on 350 degrees.