Here in the US we’re inundated by an almost endless variety of potato chips. Flavored;sour cream and onion, bar-b-que, sea salt and vinegar, even loaded baked potato. Styles;deep-fried, kettle-cooked, small-batch, hand-cut, baked (blech). I think you can find almost any kind of chip your heart might pine for, if not here than from somewhere else. FriesContinue reading “Patatas Fritas Son Bonitas!”
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The Great Food Truck DisgRace, or Truffle Mac ‘n Sheeze……
Today marks a big day for we Denver foodies as The Great Food Truck Race (courtesy of Food Network) is in town. Hot damn! Imagine the excitement Lisa and I felt as we arrived at Steuben’s for brunch and a look at the Korilla BBQ Truck, a Korean Bar B-Q outfit from New York. After weContinue reading “The Great Food Truck DisgRace, or Truffle Mac ‘n Sheeze……”
THE CHEFS CHURCH CONQUOR SPAIN
COME ON BABY LIGHT MY FIRE If you want to ignite my culinary passions, just say “Tapas”. Small dishes traditionally served atop a glass of wine or sherry in a Spanish tapas bar, they epitomize not only the art of the appetizer, but the flavors of Spanish cuisine; deep, slightly spicy smoked paprika, the refinedContinue reading “THE CHEFS CHURCH CONQUOR SPAIN”
What did I have for Labor Day? Morningstar Griller over guacamole, topped with smoked cheddar, fried onions, and a roasted chile. Toasted buns. Served with my own Jalapeño Slaw and Yukon Gold Oven Fries with Smoked Paprika Catsup. And don’t forget the Hoegaarden.
More Mung Bean Madness This soup was inspired by a recipe for an Afghani dish called Osh from the book Bean Banquets. Typically made with chick peas, I used unhulled mung beans instead. While simmering them in a vegetarian chicken-flavored stock, I sauteed a diced medium yellow onion. When the onion was very slightly browned, IContinue reading
Muttakos! Leftover cabbage from the 4th of July, you say? Me too! I made Muttakos, of course. In Hindi, Muttakos means cabbage, and in keeping with longstanding tradition Muttakos indicates the name of the prepared dish as well. This recipe produces a mild preparation of cooked split red lentils (Masoor Dal), onion, tomatoes, a few spices, and of course cabbage.Continue reading
Asian-Inspired Slaw Tired of the usual 4th of July party suspects, I wanted some type of spin on a traditional dish. And here it is. The dressing is a nice change from the often cloyingly sweet concoction you often encounter, and benefits considerably from the use of freshly grated ginger. Sesame flavors dominate, puncuated with just aContinue reading
An amuse bouche.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners." Simon
Cold Chinese Sesame Noodles Who can resist the deep earthy flavor of sesame noodles? Perfect for summer, they’re cooling, filling, and easy to make. Probably Szechuan in origin, this dish became very popular in New York City around the 1960’s as Chinese chefs, fleeing Mao’s tyrannical rule, began opening restaurants all over town. These noodles have since become a mainstay in the city’sContinue reading
An amuse bouche.
“You never hear anybody talk about mad tofu disease." Robbins