Denver Chef Sharing Recipes and Garden Cooking

Beurre-blanc is a hard sauce to master, but once you get it, you’ll have one of the best sauces in the land!
1 large shallot-sliced
½ ts lemon zest
½ ts lime zest
½ ts orange zest
½ c white wine
¼ c lemon juice
¼ c orange juice
1 sprig of thyme
½ lb butter (room temperature)
½ c heavy cream

In a sauté [...]

Beurre-blanc is a hard sauce to master, but once you get it, you’ll have one of the best sauces in the land!
1 large shallot-sliced
½ ts lemon zest
½ ts lime zest
½ ts orange zest
½ c white wine
¼ c lemon juice
¼ c orange juice
1 sprig of thyme
½ lb butter (room temperature)
½ c heavy cream

1. In a sauté pan on medium heat, coat pan with canola oil and add sliced shallot.
2. Sauté shallots until translucent, about 4 minutes.
3. Add citrus zest allow it to sauté for 1 minute, being careful not to burn the zest.
4. Deglaze pan with wine, add lemon and orange juice.
5. Simmer until mixture is reduced by half.
6. Add cream and reduce again. Reduce until a thick cream.
7. Turn heat to low.
8. Whisk in room temperature butter, don’t let the mixture boil as the fat will separate and your sauce will be garbage

Vinaigrette
½  large yellow onion
½  red onion
¼  cup bacon fat
2 cup champagne vinegar
¼  cup honey

Slice onions thinly.
Caramelize onions in bacon fat till dark brown.
Add honey and champagne vinegar.
Bring to a boil, remove from heat.
Season with salt and pepper.
Serve warm

Salad
3 cup fresh Spinach
½ cup sliced Red Peppers
¼ cup Blue cheese crumbles
¼ cup Crispy Bacon

Toss spinach [...]

Vinaigrette

½  large yellow onion
½  red onion
¼  cup bacon fat
2 cup champagne vinegar
¼  cup honey

1. Slice onions thinly.
2. Caramelize onions in bacon fat till dark brown.
3. Add honey and champagne vinegar.
4. Bring to a boil, remove from heat.
5. Season with salt and pepper.
6. Serve warm

Salad

3 cup fresh Spinach
½ cup sliced Red Peppers
¼ cup Blue cheese crumbles
¼ cup Crispy Bacon

1. Toss spinach in warm dressing.
2. Top with Red Pepper, Bacon and, Blue Cheese, then serve.

If you ever Feel Quiche. If you don’t like Mushrooms, just replace them with Ham!
1 9in unbaked pie shell
3 Eggs
1 cup Whipping cream
½ cup Milk
½ cup Sliced cooked Mushrooms
½ cup sauté Spinach
2 oz Swiss Cheese
¼ ts Salt
¼ ts Black pepper

Preheat oven to 350 degrees.
Whisk eggs, milk and, cream in a medium bowl.
Mix in spinach, [...]

If you ever Feel Quiche. If you don’t like Mushrooms, just replace them with Ham!

1 9in unbaked pie shell
3 Eggs
1 cup Whipping cream
½ cup Milk
½ cup Sliced cooked Mushrooms
½ cup sauté Spinach
2 oz Swiss Cheese
¼ ts Salt
¼ ts Black pepper

1. Preheat oven to 350 degrees.
2. Whisk eggs, milk and, cream in a medium bowl.
3. Mix in spinach, mushrooms and, swiss cheese.
4. Season with salt and pepper.
5. Pour mixture into pie shell.
6. Bake in oven until center of quiche is done, about 35 minutes.

This is not a low fat dish!
4 U-10 scallops
8 16/20 peeled shrimp
3 c linguine pasta
½ cup diced mushrooms
½ cup sun dried tomatoes
1 clove sliced garlic
¼ cup red wine
1 cup whipping cream
Salt and pepper
Parmesan cheese for garnish

Boil the linguine in salted water.
Lightly toss boiled pasta in oil to prevent sticking.
Season scallops and shrimp with salt and [...]

This is not a low fat dish!

4 U-10 scallops
8 16/20 peeled shrimp
3 c linguine pasta
½ cup diced mushrooms
½ cup sun dried tomatoes
1 clove sliced garlic
¼ cup red wine
1 cup whipping cream
Salt and pepper
Parmesan cheese for garnish

1. Boil the linguine in salted water.
2. Lightly toss boiled pasta in oil to prevent sticking.
3. Season scallops and shrimp with salt and pepper.
4. In a hot large sauté pan coat with canola oil, Place scallops in hot pan to crisp the edges.
5. In two minutes place shrimp, mushrooms, garlic and sun dried tomatoes. Turn over scallops and shrimp.
6. Deglaze the pan with red wine, add the cream.
7. Let simmer for 2 minutes.
8. Add pasta. Toss well to coat pasta.
9. Transfer to large serving bowl, garnish with fresh grated parmesan cheese and chives.

This is a great take on pesto!

½ c. fresh dill
1 tb. Minced ginger
1 tb. Minced garlic
2 tb pasticcio
½ c. canola oil

Toast pasticcio in a dry skillet.
Place pasticcios, ginger, and garlic in to blender. Turn blender to medium.
Slowly add canola oil and fresh dill until completely blended. Season to taste with salt and pepper.

Dill Pesto [...]

This is a great take on pesto!

½ c. fresh dill
1 tb. Minced ginger
1 tb. Minced garlic
2 tb pasticcio
½ c. canola oil

1. Toast pasticcio in a dry skillet.
2. Place pasticcios, ginger, and garlic in to blender. Turn blender to medium.
3. Slowly add canola oil and fresh dill until completely blended. Season to taste with salt and pepper.

Dill Pesto goes great with Sun dried tomato goat cheese stuffed chicken breast!

This is a interesting way to use leftover roasted chicken

2 cups roasted chicken
½ cup mayo
¼ cup onions, chopped
1 tb garlic minced
2 basil leaves chopped
1 ½ tb Madras curry powder
½ ts black pepper
¼ ts salt

Dice chicken in to small pieces.
Add chicken with all other ingredients mix well.
Serve with fresh pineapple, cantaloupe or apples.

This is a interesting way to use leftover roasted chicken

2 cups roasted chicken
½ cup mayo
¼ cup onions, chopped
1 tb garlic minced
2 basil leaves chopped
1 ½ tb Madras curry powder
½ ts black pepper
¼ ts salt

1. Dice chicken in to small pieces.
2. Add chicken with all other ingredients mix well.
3. Serve with fresh pineapple, cantaloupe or apples.

This is a nice spring salad, great for afternoons in the park!
2 cups Artichoke hearts
2 cups mushroom (button,portabella or, crimini )
1 cup Roasted Tomatoes
1 Tb minced garlic
½ Ts minced basil and thyme
2/3 cup white vinegar
2 Tb sugar
Salt and Pepper
Toss artichoke leaves, mushrooms, roasted tomatoes, garlic, herbs, vinegar and sugar. Cover and let marinate for 24 [...]

This is a nice spring salad, great for afternoons in the park!

2 cups Artichoke hearts
2 cups mushroom (button,portabella or, crimini )
1 cup Roasted Tomatoes
1 Tb minced garlic
½ Ts minced basil and thyme
2/3 cup white vinegar
2 Tb sugar
Salt and Pepper

Toss artichoke leaves, mushrooms, roasted tomatoes, garlic, herbs, vinegar and sugar. Cover and let marinate for 24 hours .

Just in case you ever wanna use some extra teabags

2-12 oz Pork chops
2 teabags organic apple red
2 teabags sweet cinnamon spice
½ cup diced pineapple
½ cup diced Granny Smith apple
½ cup white wine
1 Tb honey
Salt and pepper
Pinch cinnamon
Tea Rub

In a medium bowl empty the contents of the teabags, and add ½ Ts salt and pepper. [...]

Just in case you ever wanna use some extra teabags

2-12 oz Pork chops
2 teabags organic apple red
2 teabags sweet cinnamon spice
½ cup diced pineapple
½ cup diced Granny Smith apple
½ cup white wine
1 Tb honey
Salt and pepper
Pinch cinnamon

Tea Rub

1. In a medium bowl empty the contents of the teabags, and add ½ Ts salt and pepper. Mix thoroughly.
2. Rub pork chops evenly and generously with the spice blend.
3. lace the chops in the refrigerator for 2 hours to allow the flavors to fully develop.

Pineapple-Apple Sauce

1. Place a small sauce pot on medium heat with a 1 Tb of canola oil. Allow pot to get hot, and then add the pineapple and apples.
2. Caramelize the pineapple and apples until golden brown, and then deglaze with a nice white wine.
3. Add a pinch of cinnamon and let that mixture cook for 10 minuets.
4. Transfer the contents of the pot into a blender, starting on a slow speed gradually advancing to a higher speed until sauce in pureed.

Pork Chop

1. Lightly coat pork chop in canola oil.
2. Place onto hot grill, turning every 3-5 minutes, until desired temperature is reached.
3. Plate with the warm pineapple apple sauce and enjoy!

We all know that it is tough to use all of those giant watermelons!
1 c watermelon, diced
½ c mango, diced
2 tb red onion, minced
1 tb jalapeno, minced
2 leaves mint, chopped
1 Lb Blue Marlin

Mix watermelon, mango, red onion, jalapeno and, mint in a bowl, season with salt and pepper
Season fish with salt and pepper, drizzle in [...]

We all know that it is tough to use all of those giant watermelons!
1 c watermelon, diced
½ c mango, diced
2 tb red onion, minced
1 tb jalapeno, minced
2 leaves mint, chopped

1 Lb Blue Marlin

1. Mix watermelon, mango, red onion, jalapeno and, mint in a bowl, season with salt and pepper
2. Season fish with salt and pepper, drizzle in oil. Sear fish in hot pan, turn over after 3 minutes.
3. Place pan in 350 degree oven for 4 minutes.
4. Serve fish with salsa, drizzle some of the juice from the salsa over the fish.

Even the people who don’t like beets will like this one!
2 large beets (golden or red)
2 cups of field green
1 cup spinach
1/2 cup orange segments
2 oz goat cheese
2 tb roasted walnuts
1 ts olive oil
½ of lemon juice
Salt and pepper

Toss the beets in a little oil, season with salt and pepper. Wrap them in foil and [...]

Even the people who don’t like beets will like this one!

2 large beets (golden or red)
2 cups of field green
1 cup spinach
1/2 cup orange segments
2 oz goat cheese
2 tb roasted walnuts
1 ts olive oil
½ of lemon juice
Salt and pepper

1. Toss the beets in a little oil, season with salt and pepper. Wrap them in foil and place them in a 350 degree oven for about 30 minuets or until tender.
2. Cool Beets and peel.Slice them how ever you like.
3. In a large bowl place the field greens, spinach, oranges, goat cheese and walnuts.
4. Add the olive oil and lemon juice, season with salt and pepper and toss.