Tags: Dinner, Food, recipes, steak butter, steaks
Every time I look at this photo, it reminds me of a billboard we saw somewhere in the middle of Kansas along I-70 advertising steak at a restaurant called Montana Mike’s. It’s simply a ridiculously huge closeup shot of steak that fills the entire billboard. We LOL’d and thought it looked like Kansas’s had invented the Red Cliffs of Dover rather than offering up a good steak. Of course when you’re in the middle of Kansas on I-70 you’re easily amused.
What’s all the fuss about anchovies?
Tags: Food, light summer salad, Recipe, salad, steak salad
During the summer months, I cannot get my fill of lean meats, greens and fresh homemade vinaigrettes. Here’s another recipe for a flavorful dish with an exciting new dressing. Don’t let the length of this recipe scare you away, this salad packs bright flavor with minimal fuss.
Grilled Asparagus and Steak Salad with Hoisin Vinaigrette (Another great find from Food and Wine Magazine)
Tags: Dinner, Pasta, recipes, short ribs
- Slow cook short ribs in your favorite jarred marinara sauce until fall off the bone tender.
- Remove ribs from sauce, remove meat from bone and shred. Skim fat from sauce.
- Toss sauce, shredded beef, halved cherry tomatoes and capers with cooked bucatini pasta.
- Top with coarse grated Parmesan cheese.
Pasta with Short Ribs and Capers…It’s What’s for Dinner.
One Year Ago: Chicken Marengo
Tags: Dinner, Food, Hamburgers, recipes
What are your favorite flavor additions to spruce up plain old grilled burgers? We’ve been experimenting and with warmer weather, our grill has officially come out of hibernation.
As you know, with a Christmas gift of a grilling class at a local cooking school, we now have another cook in the house. Bob has been experimenting with different grilled hamburger recipes and when talking with friend Shera she quickly shared her husband’s favorite recipe. Sounded so delicious and we had to give it a try. Let’s take a look:
Tags: Chili dogs, Dinner, Food, hot dogs
- Open and heat a can of Cattle Drive Chili (Costco)
- Heat up hot dogs
- Microwave hot dog buns 15 seconds
- Top with grated cheddar cheese and chopped onion
- Side with bbq potato chips
It’s What’s For Dinner.
Tags: beef gravy recipe., pot roast, Roast Beef, slow cooked roast beed recipe, Sunday dinner
Have you ever stored gasoline in your dishwasher? Ever used your hand held blowdryer while you were sleeping? Have you ever read product warnings when you buy a new appliance? We always do as it can be pretty entertaining and a guarantee for a good laugh. Fact; a few years ago when we got our new dishwasher, one of the warnings was not to store gasoline inside the dishwasher. What’s this got to do with Sunday Pot Roast? Well yesterday while the roast was cooking I read my new hairdryer product warnings. They warn me not to use my hair dryer while I’m sleeping…insert big wide-eyed confused “what the?” blink here.
When I was growing up, every single Sunday morning, my mom would not put a pot roast in the dishwasher, but she would pop one in the oven. We’d head off to Sunday School and Church and when we got home we’d be greeted with the wonderful aromas of savory roasting meat mingled with sweet roasting vegetables. By noon, we’d be at the dining room table and enjoying our traditional Sunday Pot Roast. And all of it slathered in beef gravy.
Here’s my mom’s version of this slow roasted meal.
Preheat oven to 425 degrees. The cut of beef was usually what was on sale that week. And most of the time it was the seven bone variety. She’d place the meat into the same inexpensive metal speckled oval roaster that she’d had forever and sprinkle on a good layer of flour, salt and pepper. I’m not sure the purpose of the flour, maybe to seal in the juices as a hot sear would do?
Place the roast into the oven and cook uncovered for 20 minutes. Remove roast and reduce the heat to 325 degrees. Layer in big chunks of potato, celery, onion and carrots. Ever so gently salt and pepper as you layer. Pour one cup of water over the vegetables, cover the roast and cook three torturous hours. I say torturous because the aromas will soon fill the air and those hunger pangs will go wild.
Move the roast to a serving platter and spoon vegetables around. Tent with foil and let rest while you make the gravy.
Beef gravy is so easy. In a container that you can seal and shake the heck out of, add 1/2 cup water and two tablespoons of flour. Move the Dutch oven with the drippings to the stove top. Bring it to a simmer. Add about two cups of water or beef broth. Add the flour and water mixture and simmer until thickened. You may need to shake up another batch of flour and water if gravy doesn’t thicken to your liking. There is usually a few chunks of potatoes and carrots stuck to the bottom and sides of the Dutch oven, make sure and smash those into the gravy. If none are stuck I’ll go get a couple of pieces from the platter and coarsely smash into the gravy.
After moving to Denver, every trip home, we’d call mom to let her know we were about an hour away from arrival. I’d always ask, what’s for supper? Even though it wasn’t Sunday, the answer was always “Roast Beef”. She knew it was our favorite and it was a perfect end to a long road trip.
What was on your Sunday dinner table?
Pot Roast…It’s What’s For Sunday Dinner.
Tags: Bison Steak, Buffalo Steak, Corn, Dinner, grilled steaks, New York Strip Steak, recipes
This Coyote Corn is so good that once you serve it to the pack, they’ll be howling for more.
First of all, I’d like to take a poll on how you pronounce the word coyote. There always seems to be a bit of controversy. Do you say coyot (2 syllables) or coyotEE? (three syllables) I’m convinced it should be the latter. I think they sound more rascally with that long E at the end. I don’t know about where you live, but here in Colorado we live amongst packs of coyotes. They reside comfortably in our neighborhoods and roam our yards nightly hunting for rabbits, cats or small dogs. They can easily jump our 6 foot privacy fences and if they see you looking at them they glare back with a menacing grin. They always seem to look guilty.
For this recipe I used Colorado sweet corn that I had tucked away in the freezer, a combination of Silver Queen and Super Sweet varieties purchased from the farmer’s market. It was an impressive year for our sweet corn and it shined in this flavorful dish.
The combination of flavors wrap around each other with creamy help from the melted butter and starch from the corn. Bold and earthy sun-dried tomatoes surprise themselves by complimenting the sweetness of the corn and pickles, the jalapenos bring the excitement and the sliced green onions are a natural lively and crunchy addition. The cilantro topping is the icing on the cake for us.
Coyote Corn served as a fabulous Fall side dish for a bison steak dinner. We’ve had beautiful weather in Denver, warm and perfect for hanging out on the deck drinking fiery Mexican Micheladas with steaks searing on a hot grill. This Buffalo Bill Steak combines Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard. Mouthwateringly delicious. Let’s take a look at the recipes:
- 2 T. Butter
- 3 C. fresh corn kernels
- 4 whole sun-dried tomatoes, soaked in hot water at least 15 minutes, drained and chopped
- 3 T. finely chopped fresh basil
- 1/3 C. chopped green onions, including tops
- 1 – 2 T. chopped jalapeno pepper
- 1 T. chopped bread and butter pickles (a spicy brand is better)
- A garnish of cilantro is a must
In a medium skillet, heat butter over medium high heat until foam subsides. Add corn and sun-dried tomatoes and cook, stirring frequently for about four minutes. Add jalapeno peppers and pickles. Season with salt and pepper. Place in a serving bowl and toss in basil and green onions. Serve warm or at room temperature. Serves four.
Buffalo Bill Steaks
- 1 T. olive oil, divided
- 1 onion, halved and thinly sliced
- 1/2 red bell pepper, cored, seeded and cut into thin strips
- 1/2 yellow bell pepper, cored, seeded and cut into thin strips
- 2 T. coarse grain mustard
- 1/2 C. water
- Salt and pepper
- 2 Bison New York Strip Steaks, 1 inch thick
Preheat grill to medium. In large skillet, heat two teaspoons of the oil over medium heat. Add onion and cook, stirring frequently for about five minutes. Add bell peppers and cook until onion is golden, about ten minutes. If mixture becomes too dry, add a little water. In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover. Brush steaks lightly with remaining oil and season with salt and pepper. Grill about three minutes per side for medium-rare. To serve spoon the onion and pepper mixture onto a platter and top with steaks. At the dinner table spoon mixture over steaks and enjoy.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.
Both recipes adapted from Colorado Collage, however, I altered the corn recipe quite abit, does that make it mine?
Coyote Corn and Buffalo Bill Steaks…It’s What’s For Dinner.
Tags: Bobby Flay, hamburger, Juicy Texas Burger
Bobby Flay’s Juicy Texas Burger
As the official Team Captain for picking meals around here, I must say I don’t know why Bobby Flay’s Juicy Texas Burger ended up being my last choice. Don’t you just hate being the last one “picked”??? You see…I’ve had this recipe in my data base for..oh.. I don’t know…years. Whenever it’s was time to pick an out of the ordinary burger recipe for dinner, I’d slowly study all of the candidates and would always call out someone else’s burger recipe. Well, blogger Reeni over at Cinnamon and Spice and Everything Nice has called out a Burger Club Challenge, featuring Chef Bobby Flay burgers. What a great reason to finally give this a try.
Before we talk about this burger, look at this beautiful head of Colorado grown cabbage from my Farmers’ Market. Beautiful.
The burger: First of all, I’m pretty darn picky about coleslaw. It’s gotta have just the right sweet, sour tangy combo for my liking and was reluctant to try someone else’s recipe. Oh I know, I could have made my own coleslaw and thrown it on this burger, but with a real chef involved, I do like to stick to their recipes to make sure I’m experiencing the flavors of the dish just as the chef intended. I have to admit, Chef Flay’s coleslaw is a nice recipe and I’ll be using it from now on and ditching my “buttermilk laden takes me 10 flavor adjustments to get right” recipe. His version is no fuss and yummy.
For the BBQ sauce, I used my favorite local brand, Tony’s. I chose the Bold & Smoky for this recipe. And must say the flavor came through loud and clear in a bold and smoky manner. I thought it really paired well with the coleslaw.
For the pickles, I used slices of hot and spicy (and a little sweet) Famous Dave’s brand. We love these pickles and our local Costco carries them.
I followed Chef Flay’s instructions to the T and I must say this is one mighty fine burger and will be my first pick when I’m wanting a fancified burger. I loved his tip of glazing the burger with the BBQ Sauce while cooking. I’m rating this Three Stars…Liked and will make it again. I didn’t give it a 4 star rating because I truly love a simple grilled cheeseburger, with a little onion and fresh tomato…and mustard only please.
Here’s the recipe.
Bobby Flay’s Juicy Texas Burgers: Flay created this recipe for his wife, Stephanie March, “a Texan who loves brisket and coleslaw.”
3/4 cup mayonnaise
1/2 small onion, finely shredded
3 Tbs cider vinegar
2 Tbs sugar
2 tsp celery seeds
8 cups shredded green cabbage
1 large carrot, finely shredded
Salt and freshly ground pepper
2 lbs ground beef chuck
Vegetable oil, for rubbing
Salt and freshly ground pepper
3/4 cup barbecue sauce
4 hamburger buns, split
1. Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
2. Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
3. Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.
A Juicy Texas Burger…
It’s What’s For Dinner when a Plain Ol Burger just isn’t enough.
Tags: ribs, Specialty Markets in Denver, Tony's Market, Tony's Meats
As you know, I’ve self-banned myself from any markets, gourmet food or specialty stores, and farmer’s markets until I use up some of the stockpile in my pantry and on my refrigerator door.
That lasted exactly 4 days, 16 hours and 12 minutes.
My favorite Specialty Food and Meat Market, Tony’s had a “Local” event yesterday, featuring Colorado gourmet food vendors. A silly “self banning rule”, wild horses and temperatures above 100 degrees couldn’t keep me away.
We are so fortunate to have a store like Tony’s in Denver. Locally owned and operated, Tony Rosacci and his family owned business support local farmers, merchants and gourmet food vendors. I like that…a lot. I’ve been going to Tony’s so long, I can remember when it was nothing but a meat counter that offered unparalleled customer service and a superior product.
Today, the best butcher shop in town has grown to become a wonderful gourmet store with several locations, offering an extraordinary array of beautiful specialty products…and that customer service is still unparalleled. I’m lucky to live just a few miles from the original market. I Heart Tony’s.
Stick around and take a tour with me.
Don’t feel like cooking tonight? Step up, take a number and get in line for Tony’s wonderful “Tony’s To Go” pre-made dinners. Always a tasty and beautiful selection. My favorite is the long-time available twice baked potatoes. Yum.
Fabulous seafood department.
Connected to the finest meat department in the city.
A great selection of frozen products.
Now do you see why my refrigerator door looks like it does?
Look at those baskets of impressive dried pastas that line the meat cases.
How on earth are you supposed to decide which cookie you want?
A beautiful produce section.
A mountain of Chocolate anyone? And look at all those packages of meringue cookies.
Love, love, love their selection of fine cheese.
Always a clamor at the deli. Man, do they make up some great sandwiches and offer some high quality deli meat.
Yes, you can pick up staples like eggs and milk.
…omg, look at the beautiful dessert selection….sigh.
Just a shot of the store so you can somewhat feel that browsing ambiance.
Is that my car back there that’s getting ready to burst into flames? Did I mention it was over 100 degrees out? I had to chuckle, to get this photo I was standing next to a blazing hot grill, on the blazing hot cement in the blazing hot sun….at least I wasn’t dressed in black like this guy was, blazing up ribs all afternoon.
Tony’s Catering was out front grilling/smoking up some delicious ribs…
So I picked some up at the meat counter. All I had to do is reheat when I got home and man were they GOOD. Love the rub they used and I just slathered on some more of Tony’s BBQ sauce. Delicious ribs.
This is one of the local vendors featured at the event. Meet Kim of Kim’s Gourmet Sauces. Offering a two for one, I bought her spicy peanut sauce and a bottle of spicy teriyaki. They were serving up samples of these sauces on fried dumplings. What a delicious treat. Can’t wait to make them at home.
The cute couple representing their Sticky Brand Sauces. Again, look at all of those samples. It was hard to decide, but with the two for one price tag I bought their Tangy Wing and Mild BBQ Sauce.
Tags: breakfast hot dogs, Camp Food Ideas, Camping in Colorado, Chipotle Beef Sliders, grilled chicken, Hahns Peak, Orange French Toast, Pearl Lake, Wolford Reservoir
I must admit that I truly believe the four of us deserve some sort of culinary award for this camping trip. Perhaps the coveted James Beard Award For Camp Grub?? 😉
Award winning cast and crew, Dan, camp photographer, Teri, French Toast Genius, Rusty and Daisy camp dogs, myself slider/salad queen, Zia and Chili, our camp dogs and Bob, Camp Somellier.
Food for camping trips need not be boring, need not be all hotdogs or bologna sandwiches and granola bars. Not that there’s anything wrong with that, but with a little preplanning and prep before you head out, you can enjoy some pretty delicious no-fuss meals at the campsite.
I mean afterall, doesn’t everything taste better outdoors in a lawn chair around a camp fire??
Before we get to the food, pull up your chair, grab the beverage of your choice, take a deep breath and take in this photo. Doesn’t your blood pressure instantly drop to about 26 over 12?
This last camping trip took us to Northern Colorado to beautiful Pearl Lake about 25 miles North of Steamboat Springs and almost to the Wyoming border. A beautiful little spot.
So let’s eat. Since this shot is of early morning fog rising off the lake, let’s start with breakfast fare.
Breakfast: Ina’s Chicken Sausage Breakfast Hotdogs which I recently made at home and have already blogged about. Easy for a camping trip with the mayonnaise sauce premixed at home. While the grill is heating up, on the griddle start some of those packaged Southwestern flavored hash brown potatoes that you find refrigerated at your market. When they’re about half cooked, throw on the sausages, add some eggs along side the potatoes. Intermittent drizzles with olive oil cooked the eggs and potatoes perfectly.
The propane griddle is really handy but this could be done on a camp stove in a good-sized fry pan. Needless to say we were stuffed little piggies. A hike around the lake was mandatory and of course no need for lunch. Dan took these photos, love the empty plate shot.
Teri hit a home run on day two with her delicious French Toast recipe. I am telling you this is a WONderful recipe, whether made at home or at the campsite.
Orange French Toast
2 cups milk
1/4 cup grand mariner
1/8 cup sugar
1 tsp vanilla
1/4 tsp salt
1/2 tsp orange zest
Mix well, dip Texas toast or French toast bread in (I let it soak a few seconds), then cook.
1 bottle pure maple syrup
1 stick butter
Grand Mariner to taste (I used about 1/4 cup or more)
Heat to boil then simmer while French Toast cooks.
This made about 16 pieces, or so. You can halve it or double for large groups.
Topped with Mandarin oranges and powdered sugar, served with some fresh fruit and bacon……unbelievable breakfast.
A breakfast fly over by an immature Bald Eagle.
A hike around the lake and throw in a day trip to nearby Steamboat Lake…and we’re ready for dinner.
I love this series of photos.
Grilled chicken is always an easy campsite meal. Partially cook your chicken pieces at home and you’re enjoying dinner at the campsite in no time. At the campsite throw chicken pieces on the grill and baste with your favorite grilling sauce.
While the chicken is cooking mix up some cole slaw using a pre-packaged mix from produce section, toss with the dressing that you made and brought from home, throw in one of those small boxes of raisins and you’ve got a delicious side dish in no time. And how easy is it to boil some water for corn on the cob. Dan grilled the chicken using his Mom’s basting sauce. Gotta get that recipe. Anyway, voila, you’re dining like a camping king.
Steaks or burgers are also an easy meal, especially if you have a camping grill. Cooking on a grate, on tin foil, over a campfire can be risky business. Too hot…too windy…embers too cold. Camp grills are the ticket.
For day two dinner I made This Orange Salad that I found in West Virginia over at Larry’s Blog, which had traveled from North Carolina from Sam’s Blog and now has made its way to the Rocky Mountains to my blog and a delicious camp site salad.
I threw in three large navel oranges and just peeled and sliced them on site. Had picked some fresh rosemary and parsley from the garden and transported them in a small baggie. Pre-mixed the dressing of 1/4 cup red wine vinegar and 1/4 cup olive oil that traveled in a small mason jar, slice some rings of red onion, sprinkle with Kalamata olives and voila. Easy peasy and a fresh and delish side dish for the sliders.
Just make the little patties at home, transfer to a large zip-loc baggie, and lay the bag flat in the top of the ice chest. Pack a small can of pineapple rings, whip up the Chipotle Mayonnaise at home and transfer to a small Mason jar. Fire up the camp grill at the campsite and you’ve got a delicious meal in about 15 minutes.
Camping wouldn’t be complete without some easy appetizers while you’re waiting on the grub to cook.
Sliced pears and some fabulous Gorgonzola Dolce cheese paired beautifully with this delicious shiraz from Mollydooker.
Some guacamole for your tortilla chips…
So there you have it, delicious food with little fuss.
It’s What’s for Camping The Rocky Mountains.
Stick around for some scenery photos.
Pearl Lake is about 4 1/2 hours northwest of Denver. We stopped halfway to enjoy a picnic lunch at Red Desert Overlook at Wolford Mountain Reservoir.
Watching swallows nab bugs on the lake.
A day trip to Hahns Peak Historic Cemetery, the oldest public cemetary in Routt County, Colorado.
Plenty of time to watch the grass grow.
Another day trip took us to Hahns Peak Lake.
Dan picked wildflowers for the table.
After dinner we headed down to the lake to watch the full moon rise over the ridge.
And some up and close views of bats swooping all around us (not pictured, but trust me, they were there).