SUPPORT OUR FARMERS!!

Today we face serious food related issues like farm globalization, dangerous pesticides and vegetable contamination. So it has become more vital than ever to know about the food we serve our loved ones. Each weekend this small valley is blessed with four amazing markets, which gives us that opportunity. While visiting the farmer’s booth ask questions to find out where your food is coming from and how it’s produced. Think about how remarkable it is to actually talk to the people who grow the food you are about to eat.  Remember if we don’t support them, we could see the extinction of local farmers and how our future generations will lose out.

Sustainable Seafood In Colorado?

This is no fairytale!  Every year gorgeous stripers make there way from the ocean up the Colorado River to spawn. But, you won’t need a fishing pole and a ton of patients to enjoy this delicious fish.  Thanks to family owned striper farms in Alamosa you only need to run down to Cut in Edwards to get your hands on some. Talk to John the self-proclaimed “butcher boy” at Cut; he can help you locate all the extraordinary fish and meat Colorado offers, so you can create your own sustainable meals.

Whole Roasted Colorado Striped Bass

with Palisade Onions, Red Potatoes, Tomatoes & Grilled Zucchini

2 Whole Colorado Stripper (Cut)

1.5 Pounds Red Potatoes, Sliced ¼ inch think (Borden Farms)

2 Cups Walla-Walla Sweet Onions, Thinly Sliced  (Borden Farms)

2 Cups Cherry Tomatoes (Village Market)

4 Garlic Cloves, Thinly Sliced (Village Market)

10 Whole Fresh Chives (Morales Farms)

4 Fresh Tarragon Sprigs (Morales Farms)

6 Fresh Thyme Sprigs (Morales Farms)

1 Cup Green Onion, Sliced (Morales Farms)

1 Lemon, Sliced Wheels (Village Market)

2 Tablespoons Lemon Juice (Village Market)

½ Cup Dry White Wine (Drink!)

1 Tablespoon Red Pepper Flakes (Village Market)

4 Eight-Ball Zucchini Squash, Sliced ¼ rounds (Borden Farms)

Olive Oil

Salt

Pepper

o        Preheat oven to 350°F

o        Preheat grill to high heat

o        Toss red potatoes, tomatoes, sweet onions and green onions in three tablespoons of olive oil, salt, black pepper and red pepper flakes.  Place on a roasting pan and bake for 15 minutes. Remove from oven and set aside.

o        To prepare fish: Drizzle olive oil on the inside and out, sprinkle with salt and pepper.  Stuff fish with half the quantities each of the herbs, lemon slices and garlic.  Place the remaining herbs, lemon slices, garlic with the white wine and lemon juice on the bottom of large glass baking pan.  Place fish on top and bake in the oven for 15 minutes. 

o        Add the potato-mixture to the baking pan with the fish and continue to bake for another 20 minutes or until the fish is opaque in color.

o        While fish is cooking toss zucchini in olive oil, salt and pepper

o        Grill each side for 3-5 minutes

o        Family style service; fan out grilled zucchini on a large serving platter, top with the potato mixture then the fish. Drizzle remaining liquid over the fish and vegetables.  Serve and enjoy!

Cherry Clafoutis with Mascarpone Whipped Cream

The Clark Family Orchard booth is a must stop when roaming through our local farmer’s markets.  The Clark family was one of the first to start planting in Palisade, Colorado over one hundred years ago and it continues going strong as it enters into its sixth generation of family ownership. Their cherries and peaches are something I look forward to all year.  This booth not only has wonderfully delicious Colorado fruit but also offers up complimentary warmth and smiles. They are always friendly, informative and proud of their great orchard products.

As I saw the beautiful baskets of cherries displayed at the inaugural 2010 Vail Market I was instantly inspired to bake a Cherry Clafoutis (pronounced kla-foo-TEE), a traditional French custard dessert with a pancake like texture, it’s not only fun to say but it is simple to make.  Show off your culinary skills to friends and family without breaking a sweat.  The best part is, as the year progresses you can substitute the cherries with any seasonal fruit available at that time.  Peaches, sautéed pears or dates all make a delicious Clafoutis.

Cherry Clafoutis with Mascarpone Whipped Cream

Ingredients:

1 Cup Whole Milk

¼ Cup Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Almond Extract

Pinch of Salt

1 Lemon, Zested

3 Large Eggs

¾ Cups All Purpose Flour

2 Cups Pitted Clark Family Orchard Cherries

¼ Cup Confectioners Sugar

How To:

• Preheat oven to 375° F and butter a 9-inch pie dish
• Combine all ingredients except for cherries and confectioners sugar into a food processor. Mix for one minute or until batter is smooth
• Pour mixture into the buttered pie dish and evenly distribute the cherries throughout
• Bake until mixture is set in the middle and browned on the outside edges. Typically 45-50 minutes
• Cool for 10 minutes
• Evenly sprinkle confectioners sugar on top
• Serve with a dollop of Mascarpone Whipped Cream

Mascarpone Whipped Cream

½ Cup Heavy Cream

½ Cup Mascarpone Cheese

½ Cup Confectioners Sugar

½ Vanilla Bean, Split & Scraped

Place all items into a chilled mixing bowl and whip until stiff peaks appear

YABBA DABBA DO! THE FLINTSTONE!!

Buffalo Ribeye with Heart Attack Mashed Potatoes & Chipotle Bordelaise Sauce

The summer is finally here, it's hot outside and so are the grills.  I love grilling a huge piece of meat over a searing hot grill with a cold beer in my hand as my primal masculine instincts overwhelmingly kick in.  If I'm not careful I might let the moment take over and start grunting! At least until my wife comes out and shakes her head at my over exuberance.  With many things in life, when it comes to a ribeye, you get what you pay for.  This is no time to get the "on-sale" cut of meat.  When I want the best beef available in the valley, I always head to CUT in Edwards.  John the self proclaimed "Butcher Boy" can help you find the distinct cut of beef you are looking for.  Their buffalo is nothing short of meaty perfection. 

Grilled Buffalo Ribeye

4 Buffalo Ribeye, Bone-In

2 Tablespoons Dijon Mustard

2 Tablespoons Grain Mustard

2 Tablespoons Olive Oil

1 Tablespoon Rosemary, Chopped

1 Tablespoon Thyme

1 Tablespoon Chives, Chopped

Salt

Fresh Cracked Black Pepper

Season the ribeye with salt and pepper on both sides, cover and refrigerate for 24 hours.  Remove meat from the refrigerator about thirty minutes before you plan to grill.  Preheat grill.  Mix all ingredients (minus the ribeye) in a bowl.  Rub the marinade on all over the ribeye and grill for 4-5 minutes on each side or until you reach your desired temperature.  145 F is a perfect medium rare. Let the meat rest for at least 5 minutes before slicing.

Heart Attack Mashed Potatoes

This is a recipe from my childhood which has definitely become a family favorite at the Thanksgiving Day dinner table.  The potatoes are rich and creamy but, unfortunately they are only for special occasions.  If you have this dish on a regular basis you may really have a heart attack!

4 Russet Potatoes, peeled and quartered

1/3 Cup Sour Cream

4 oz Cream Cheese, room temperature

1/2 Cup Heavy Cream

8 oz Salted Butter, room temperature

Salt

White Pepper

Place potatoes in a large pot with cold salted water and bring to a boil.  Cook until potatoes are soft.  (CHEF'S NOTES:  Stab the potato with a sharp pairing knife and lift out of the water.  If the potato slides off the knife back into the water, your potatoes are ready.)  Strain the potatoes and place into a mixing bowl, add sour cream, cream cheese, heavy cream and butter.  Using a hand mixer (a Kitchen Aid with the whisk attachment is perfect for this) whip all the ingredients.  After you have a smooth consistency add salt and pepper to taste.

Chipotle Bordelaise Sauce

This is a great way to get rid of some red wine you might not want to drink for one reason or another. The sauce has sweet smoky flavors with a kick of spiciness.  This sauce is easy to make, you just make sure not to leave it alone. It's like the ocean, you never want to turn your back on it as the sauce can burn or scorch and all your work will be for not. If you give this sauce a little love and attention you will be a hit at the dinner table.

o        2 Tablespoon Olive Oil

o        ½ Cup Chopped Carrots

o        ½ Cup Chopped Onion

o        ½ Cup Chopped Celery

o        2 Tablespoon Diced Garlic

o        ½ Cup Diced Shallots

o        1 Chopped Chipotle Pepper

o        1 Cup Hearty Red Wine

o        ¼ Cup Balsamic Vinegar

o        10 Parsley Sprigs

o        2 Thyme Springs

o        1 Bay Leaf

o        4 Black Peppercorns

o        1 Cup Veal or Beef Stock

In a pot over medium heat add olive oil, carrots, onion and celery, saute until tender and translucent (about five minutes).  Next, add the garlic, shallot and chipotle pepper to the pot and stir continuously for one to two minutes - don’t let anything caramelize. Add the red wine, parsley, thyme, bay leaf and balsamic vinegar. Simmer over medium-low heat until most of the liquid is evaporated. Add veal stock and peppercorns and simmer for another 10-15 minutes or until reduced to about ½ cup. Strain the sauce. Sauce will hold for few days in the refrigerator.