Trent's Gourmandise Blog

TDawg's Creole Meatloaf

2012-02-23T11:24:00.003-07:00

Truly decadent. This is without a doubt the best meatloaf recipe I've found!

This is my version of a meatloaf recipe originally "kicked up" by Emeril Lagasse.

Ingredients

1 Stick Butter
1.5 lbs Ground Chuck (80%)

1 lb Jimmy Dean Ground Sausage
1 lg. or 2 med. White Onions, finely chopped
1 lg. rib Celery, finely chopped

2 lg. Poblano peppers, seeded and finely chopped
3 tsp. fresh Garlic, minced; Reserve 1 tsp. for Sauce

1 tsp. fresh Thyme, finely chopped

1 tsp. fresh Rosemary, finely chopped

2/3 C. fresh Parsley, finely chopped; Reserve 1/3 C. for garnish

2 eggs

2 tsp. Dijon Mustard

3/4 C. Catsup; Reserve 1/2 C. for Sauce

4 T. Worcestershire (Thick if possible); Reserve 2 T. for Sauce

1/2 C. Half & Half Cream

3/4 C. Bread Crumbs (You may use slightly less, e.g., 2/3 C. ... I go by feel)
3 tsp. Cajun Seasoning; Reserve 2 tsp. for Sauce

3 tsp. fresh ground Black Pepper; Reserve 2 tsp. for Sauce

1 tsp. White Pepper for Sauce

2 tsp. Salt; Reserve 1 tsp. for Sauce

1 tsp. Garlic Powder for Sauce
1 tsp. Onion Powder for Sauce
2 T. Red Wine Vinegar for Sauce
2 Can Tomato Sauce

1 lb Bacon, thick cut

1 Can French Fried Onions

Directions

In a large skillet, heat 5 T. butter over medium-high heat until melted. Add onions, celery and poblano pepper and cook, stirring occasionally, until vegetables are softened and beginning to carmelize around the edges. Add 2 tsp. of the garlic, the thyme, rosemary and 1/3 C. parsley and continue cooking. Once carmelized, remove from heat and transfer to large mixing bowl. Spread out mixture in bowl and allow to cool. Reserve approximately 1/2 C. of vegetable mixture in a separate bowl for Sauce.

Preheat the oven to 350 degrees F.

When the vegetable mixture has cooled, add the eggs, dijon mustard, 1/4 C. of the catsup, 2 tsp. of the Worcestershire sauce, 1 tsp. cajun seasoning, and Half & Half cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, 1 tsp. of the salt and 1 tsp. of the black pepper and mix until just combined. Do not overmix. Transfer the meat mixture to a 9 x 5 loaf pan and using your hands, form the mixture into a loaf shape. Arrange the slices of bacon around the sides and across the top of the meatloaf and set aside.

In a saucepan, melt 2 T. butter and saute the remaining 1 tsp. of garlic. Add in the reserved vegetable mixture, 2 Cans tomato sauce, remaining 1/2 C. catsup, remaining 2 T. Worcestershire, 2 T. red wine vinegar, remaining 2 tsp. cajun seasoning, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. white pepper, remaining 2 tsp. black pepper, remaining 1 tsp. salt and bring to a boil over medium-high heat. Will thicken slightly while cooking.

Pour about half the sauce over the uncooked meatloaf and bake at 350 for approximately 90 minutes or to an internal temperature of 170 degrees. F. The bacon and sauce should be slightly carmelized on top when you take it out. Sprinkle French Fried Onions over top till coated, then garnish with remaining parsley. Drizzle a little more sauce over meatloaf then place back in oven for another 5 to 10 minutes or until french fried onions are slightly browned. Remove from oven and let stand about 10 minutes prior to slicing. Serve with extra sauce as desired.

Cherry Chipotle Pork Loin

2011-07-14T17:45:00.004-06:00

This is one of my favorite BBQ recipes. I'm also posting my BBQ Notes from the smoke.

Ingredients

(1) Pork Tenderloin, boneless (approx 4 to 5 lbs)
(1) C. Bad Byron's Butt Rub
(1) C. Brown Sugar
(1) Bottle John Henry's Wild Cherry Chipotle Marinade
(1) Jar (16 oz) Maraschino Cherries
(1) bottle Apple Juice
(1) bottle Cherry Dr. Pepper
(1) bottle / recipe of BBQ Sauce (I use Head but Sweet Baby Rays is pretty good as well)

Instructions

Coat the tenderloin thoroughly with Bad Byron's and rub it in, then coat the tenderloin with the brown sugar and rub it in.

Place the tenderloin in a one gallon ziploc bag and fill with the bottle of Cherry Chipotle Marinade. Add the jar of maraschino cherries with juice.

Seal the bag and place in the refrigerator for 12 to 24 hours (the longer the better).

About an hour before it's time to smoke, fill a spray bottle with equal parts apple juice and cherry Dr. Pepper. Also, remove the tenderloin from the refrigerator and let it come to room temperature.

Fire up the smoker and once it's ready to go, place the tenderloin inside. Place a meat thermometer probe into the middle of the tenderloin and monitor the temperature while smoking. The idea is to smoke slowly at a relatively low temperature (225 degree tank temperature is perfect) and let the meat slowly come to an internal temperature of 170.

Although it's best to minimize the number of times you open the lid on the tank, I still like to spritz the tenderloin with the apple juice / cherry Dr. Pepper mixture once per hour. I also usually turn the tenderloin over after about 4 or 5 hours.

I'm going to crust this tenderloin with Head BBQ sauce in the last 15 minutes of cooking, which means I'll paint the tenderloin with sauce and bring up the temperature to about 350 degrees so that the sugar in the sauce caramelizes and forms a nice bark or crust.

You also want to make sure to let the tenderloin rest for about 20 minutes before cutting it.

As a rule of thumb, you can plan for approximately 1.5 to 2 hours of smoke per pound of meat and you generally wanted to add a 2 hour buffer to that number (see my smoking notes below). I'm calculating an 8 hour smoke plus about 2 more hours just in case (e.g., the temperature doesn't raise enough, etc.)

Smoking Notes

I'm using a Traeger Big Tex pellet burning smoker with Cherry wood pellets. I started smoking this tenderloin at 8 am and the outside air temperature was approximately 70 degrees. I set the smoker to "smoke" initially and noted that the digital thermostat climbed to about 235 and held there. The tank temp was about 285.

I increased the P Setting on the auger from P2 (auger off 65 seconds) to P5 (auger off 95 seconds) as I wanted to lower the digital thermostat temp down to about 205. By the time the temperature stabilized it had fell to about 159 to 160 which is too low. I set the temperature switch on the thermometer to 225 to bring it back up quickly and adjusted the P Setting to P4 (off 85 seconds). Once the temp hit 180 I switched the temperature switch back to "smoke".

Within about 20 minutes the digital thermostat had settled around 205. The tank temp was about 230. After another 20 minutes, I checked it again and the thermostat had fell to about 191 and the tank temp to about 215. I adjusted the P Setting back to P3 and after another 20 minutes the thermostat stabilized at 205 again. The tank temp was about 230 again. At this point, I decided to leave it unless the outside air temp started heating up significantly.

As of 1:30 PM, the air temperature was about 80. Humidity was about 50%. The digital readout is about 205 and the tank temp is about 230. The tenderloin is registering an internal temperature of 142 degrees.

As of 3:45 PM, rain has moved in and cooled the air tremendously. The outside air temperature is now about 65 degrees. The digital thermostat fell down to the mid 160's, so I set it to 225 to raise it back up quickly. The tank temp had fell to about 190 as well. I adjusted the P setting back to P2. Once the digital readout hit 180, I turned the smoker back to smoke. It climbed to about 220 then leveled out at 205. The tank temp is about 225 again which is perfect.

As of 530 PM the tenderloin is at 154 degrees. I'm going to paint it with BBQ sauce and turn the temperature on the Traeger to high to carmelize the sauce and make a crust.

As of 545 PM the tenderloin is at 165 and has a good bark. Time to remove it. It will come to temperature as it rests. I'll wait to carve it for about a half hour.

Time to make some down home side dishes ... cheesy rice, grilled corn, and honey butter biscuits.

Looks fantastic and very juicy!!

Calabacitas

2011-02-23T13:19:00.001-07:00

A lighter alternative to rice and beans ...

Ingredients:

1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese (I use Queso Fresco)

1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
1/4 cup chopped roasted green chili
1 tbsp olive oil
salt and pepper to taste

Instructions:

Sauté onion and garlic in olive oil till tender. Add squash and zucchini and cook till about half done. Add in frozen corn and cook till thawed. Move to baking dish and add in remaining ingredients. Bake uncovered in 350 degree oven for 30 minutes.

TDawg's Quick Mole Sauce

2011-02-23T13:03:00.002-07:00

I love mole but traditional recipes take way too much work and time to make. After much experimentation, here's my quick and easy way to make a delicious (and versatile) mole sauce.

Ingredients:

Extra Virgin Olive Oil
2 Cans Hunt's Diced Tomatoes
1 Chili Seasoning Packet (I like 2 Alarm Chili Kits)
1 Large Yellow Onion, finely diced
4 T Hershey's Unsweetened Cocoa
1 T Cinnamon
1 T Sugar Substitute (I prefer Truvia or Splenda)
1/2 T Garlic, minced
Salt and Pepper to taste.

Instructions:

Sauté onion and garlic in olive oil till tender. Add in remaining ingredients and slowly bring to a boil.
Reduce heat and simmer.
Add in shredded chicken and serve in burritos or smother grilled chicken breasts and serve with calabacitas.

Red wine packed with antidiabetes compounds - health - 19 November 2010 - New Scientist

2010-11-19T13:32:00.000-07:00

Red wine packed with antidiabetes compounds - health - 19 November 2010 - New Scientist

Cranberry Sauce Recipe : Emeril Lagasse

2010-11-18T11:34:00.003-07:00

One of my favorite holiday recipes

Ingredients

2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port
1/2 cup sugar, or more if needed
1 teaspoon cinnamon
1 tablespoon cornstarch

Directions

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

All-Purpose Gravy - Cooks Illustrated

2010-11-18T11:20:00.003-07:00

Makes 2 cups. Published November 1, 2003.

Is it possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables? Yes - Cook's Illustrated tested various recipes and came up with a perfect, easy gravy recipe. This gravy can be served with almost any type of meat or poultry or with mashed potatoes.

If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

INGREDIENTS

1	small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1	small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)
1	small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)
3	tablespoons unsalted butter
1/4	cup unbleached all-purpose flour
2	cups low-sodium chicken broth
2	cups low-sodium beef broth
1	bay leaf
1/4	teaspoon dried thyme
5	whole black peppercorns

INSTRUCTIONS

1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

Ember (Paula's BDay weekend in Breck) - 106 E. Adams St., Breckenridge Tel.: 970.547.9595

2010-10-18T13:32:00.004-06:00

While in Breck for Paula's BDay weekend, we took advantage of the awesome Restaurant Week deals. Paula saw an ad for Ember in the Breck dining guide and on Saturday night we decided to try it. We were sooo glad we did.

The restaurant is just off Main St. and has a charming ambiance. Old on the outside, chic and modern inside. The interior reminded me a lot of Simm's after their renovations.

At the suggestion of the waitress, we started with the Sesame Brie Wrap (Edamame Hummus, Asian Guac, and Yuzu Marmalade) and a Warm Pear Salad (Arugula, A Poached Pear filled with Goat Cheese, Anise Walnuts, and Truffled Champagne Vinaigrette). Both were fantastic and were excellent recommendations.

For dinner, I had the Pork Roulade and Paula tried the Roast Chicken with Portabello Stuffing. The Pork Roulade was rolled in a pretzel crust and was plated in a Mustard Butter sauce. It was served with Pumpkin Spaetzle, and Raspberry Braised Cabbage. The combination of flavors was superlative ... of course I like bold dishes.

Paula's dish was more subtle but lacked nothing in terms of flavor. The Roast chicken contained Portabello Mushroom stuffing and was served with Fingerling Potatoes that were cooked with Duck Confit. Along with this was steamed Broccolini smothered in an oven roasted Tomato and Brie Fondue.

This place was EXCEPTIONAL. It is a MUST whenever you are in Breck!! We will definitely be going here for years to come as we plan to make Breck a tradition for Paula's BDay.

Meatball Sub and Chicken Parm Sandwiches - Anthony's Pizza, Pasta, and Sandwiches - 5925 S Zang St., Littleton (Bowles / C470)

2010-09-20T09:16:00.001-06:00

Last night was Zac Brown Band night at Red Rocks ... Think tailgating in the parking lot with an extremely messy Meatball Sub, a nicely browned Chicken Parm sandwich and a bottle of Spanish Garnacha (Las Rocas, cheap and fantastic). Can it get any better?

Was an awesome night. The music was hot. Zac rocked!! The sandwiches and wine were fantastic and of course the conversation and time spent with Paula was priceless. I love this woman!!!

Amazing Breakfast - Asada with Eggs - El Senor Sol, 5935 S. Zang St., Littleton (Bowles / C470) Tel: 303.973.1020

2010-09-18T14:05:00.001-06:00

There are so many times that I'm looking for a great breakfast place at the last minute and this was a choice find. I've been to Senor Sol's many times, but have never tried the breakfast items. This morning, Paula wanted breakfast burritos and so she and I (and Derrek) paid them a visit.

Paula's breakfast burrito and Derrek's quesadillas were good. But, the Asada with eggs was OUTSTANDING. Paula tried it too and loved it although she is still a gringo in terms of the heat level she can tolerate.

The dish consists of a spicy red chile with big chunks of pork and potato smothered over fried eggs, refried beans and rice and is served with flour tortillas.

This is the perfect meal for starting a day. Unfortunately, they only serve breakfast on Saturdays and Sundays.

Tapas With Paula - The 9th Door, 1808 Blake St., Denver Tel.: 303.292.2229

2010-08-21T11:40:00.002-06:00

I took Paula out again last night and it was fantastic. We decided to do Tapas so naturally, I selected The 9th Door.

She let me pick her up at her office so we could drive downtown together. What a perfect choice. You can't beat downtown Denver in late August. It's beautiful. Holding hands with a gorgeous blonde while strolling through Lodo ... I'm such a lucky guy.

We ordered a number of small plates ... Cabrales blue cheese with almonds and honey, aged manchego, Cabra cheese with dried fig chutney; pan fried artichoke hearts with a lemon thyme aioli; Pears, arugula and Idiazabal cheese rolled in Serrano ... the list goes on.

My focus will soon return to the food, but for now, I can't think of anything but Paula. It was an idyllic romantic evening. We went to her house for a night cap and sat on the patio talking the rest of the night.

I love The 9th Door. Whenever you want a really romantic evening with outstanding food and wine in a chic but relaxed ambiance ... this is the place.

Big Changes ... Another Great Visit to 240 Union ... this time, on my first date with Paula

2010-08-17T23:22:00.010-06:00

The change of seasons has brought big changes for me (and this blog). Fall has always been my favorite season and Summer has always been my least favorite. This year did much to reaffirm my feelings in this regard. I think from here on, I will not make any major life decisions except in Fall. It just seems like my karma runs really strong at this time of year.

Tonight I met the woman I'm going to marry. Her name is Paula and she is spectacular. We met on EHarmony and had our first date tonight. I chose 240 Union as it was reasonably close to her work and I knew it was a low key place with a great menu and wine list and very conducive to conversation. It was perfect.

I got there early and waited for her in the bar with a good Cab. She and I had talked for several hours by phone over the few days before, so I already knew conversation would not be a problem. I could tell she was very smart and very kewl, but also very down to Earth and relationship oriented. She had me mentally before we even met.

As she walked in, I caught my breath. She was gorgeous. Blonde hair, big blue eyes. Black dress with a body that doesn't stop. I thought to myself what a lucky guy I am.

We hugged and broke the ice over a few glasses of wine in the bar. The chemistry was immediately apparent. I walked over to the Hostess and asked if we could get a table and she found one for us immediately.

We ordered more wine and I informed the waiter of our selections from the menu (Autumn Greens salad and she had a tagliatelle Pasta and Grilled Chicken dish while I had the Beef Tenderloin in a Sherry Mushroom Demi Glace) and we set off on our journey together.

The food was fantastic and is normally the center of my blog posts, but tonight was all about my first date with Paula. I knew by the way she looked at me that this was the girl for me. We had a magical evening and an amazing first date. Suffice it to say, that you'll see references to Paula on my blog for a long time to come.

Rosés, With All Due Respect

2010-06-10T10:22:00.001-06:00

FEW wines are both as beloved and belittled as rosé. Since its return to fashion in the last five years or so, the public has embraced it as a wine of summer. Yet bottles of rosé seem to come with neon-red warning signs admonishing consumers that they run the risk of pomposity if they dare to critically assess the wines.

Why is this? Part of the great appeal of rosé is that it’s not considered a serious wine. Everyone can let down their guard and feel free of any demands to demonstrate sophistication by issuing trenchant analyses of what’s in the glass. We can relax and enjoy, like swapping office wear for shorts and huaraches.
By all means, breathe easy and enjoy — all wines, not just rosés. Yet this call to abandon critical faculties is an insult, both to rosé and to us, the consumers.
If we’ve learned nothing else over the four decades since the beginning of the American food revolution, we have learned to pay attention to small, seemingly insignificant things. The quality of ingredients, no matter how humble, is crucial to the perception and enjoyment of a meal.

The critical spotlight shines not only on ambitious high-end restaurants but also on street food, on burgers and noodles, tacos and dumplings. Even in the most modest surroundings, quality is never insignificant.

Why should rosé be different? Why should any wine get a free pass, no matter how cheap, or seemingly unserious? Consider the lesson of Beaujolais nouveau: It was embraced uncritically as a seasonal joy until the novelty wore off and the public realized that so much nouveau was confected and banal. Good nouveau is out there, but its poor reputation is a big obstacle to overcome.

Good rosé is out there, too, and few wines are as transporting. You really don’t need to see the seaside shimmering in the heat to enjoy a bottle, or smell the lavender, garlic, anise and saffron. It’s all there in the glass, along with the blues, pinks and yellows of a pastel sky, and the sounds of the motor scooters chugging over the cobblestones. Those are my images, at least. Good rosés call forth from each of us their own.

Bad rosés are out there, too — lifeless, unbalanced wines that you’re supposed to like anyway because, after all, they’re just rosés. When I hear people say that, I think of somebody trying to dump a boatload of bad wine for a profit.

Here at the wine panel, we take rosé seriously, though we try not to be overbearing about it (or anything else). We’ve had great rosés from all over the world, but this year we decided to go back to Provence, rosé’s fantasy heartland, for a tasting of 20 bottles. Florence Fabricant and I were joined by two guests, Bernard Sun, beverage director for Jean-Georges Management, and Emilie Garvey, wine director at SHO Shaun Hergatt, a restaurant in the financial district.

What are we looking for in good rosés? First of all, they ought to be fresh and lively. With rare exceptions, they ought to be dry, free of noticeable residual sugar. Ideally, good Provençal rosés offer a chalky minerality that can be both tremendously refreshing and intriguingly textured, compelling repeated trips back to the glass because it simply feels so good to drink.

These wines, generally made of the region’s usual grapes like mourvèdre, grenache, cinsault, carignan and occasionally syrah, are more about texture and mineral flavors than ripe fruit, though light berry and citrus elements can add to their appeal.

Yet, we sell rosé short to think it must be young and carefree. Bandol rosés from estates like Tempier and Pradeaux, neither of which was in our tasting, are deep and complex, and can improve for years. Château Simone’s 2008 rosé, from the tiny Provençal appellation of Palette, was in our tasting, and it stood out for its richness, fruitiness and complexity, yet it was bone dry and balanced as well. It was the most serious wine in the tasting, and I think in the context of the lighter wines, we may have undervalued it at No. 6.

That is not meant to demean the other wines in the tasting, which simply are not as ambitious, or expensive, as the Simone. Our No. 1 wine, for example, the 2009 Corail from Château du Roquefort, is simply delicious — light and refreshing yet not at all stinting on texture or flavor. What’s more, it was just $14, a terrific value. In fact, it was our best value.

I SAY it’s not an ambitious wine, which is perhaps an unfair categorization, yet very much the crux of the issue. Rosé is demeaned partly because most producers choose to make wines that are fresh, refreshing and intended to be drunk young. But is that not a worthy goal? Ambition alone has killed as many good wines as indifference. While rosés like the Simone, along with the Tempier and the Pradeaux, can be awfully good, my guess is that few people would trade the easygoing style of rosé for a slew of wines aged in oak and ultra-concentrated.

Not with such inviting wines around, like our No. 2, the 2009 Domaine du Jas d’Esclans, a deliciously savory bottle, or the 2009 Château de Peyrassol from Commanderie de Peyrassol, an earthy, slightly tannic wine and our No. 3 bottle.

Let’s not forget richer rosés, like the 2009 Château Miraval, called Pink Floyd after the band that once held a recording session at the chateau, or the Château Margüi, with its lingering floral, mineral and berry flavors, which achieve a pleasant complexity.

Lighter bottles like the Roquefort or the 2009 Domaine Sainte Lucie are perfect daytime wines, just right for a summer lunch under a sparkling sun.

We were all pleased with the quality of almost all the wines in the tasting. None were too oaky or too sweet. The less impressive wines were simply innocuous.

I say “all,” but perhaps Emilie was not quite as happy as the rest of us. She did say that she wished she had tasted more evidence of terroir, more of what she called limestone and chalk.

Standards, even for rosé. Now that’s what I’m talking about.

Tasting Report: Seriously Refreshing and Lively

BEST VALUE

Château du Roquefort $14

★★★ (Three Stars)

Côtes de Provence Corail 2009

Well textured, juicy and refreshing with lingering flavors of flowers, minerals and earth. (V.O.S. Selections, New York)

Domaine de la Fouquette $14

★★ ½ (Two and a Half Stars)

Côtes de Provence Rosée d’Aurore 2009

Dry and savory with refreshing earth and mineral flavors. (Jeff Welburn Selections, Van Nuys, Calif.)

Domaine Sainte Lucie $14

★★ (Two Stars)

Côtes de Provence 2009

Pale, pleasant, dry and refreshing. (Savio Soares Selections, Manhasset, N.Y.)

Excerpt from NY Times Dining Column, Article By ERIC ASIMOV

Published: June 7, 2010

Tips for Cooking with Onions and Garlic

2010-06-10T09:39:00.014-06:00

If you’re using onions or garlic or chives raw, in a dressing or salsa, either chop them just before serving or rinse the chopped pieces thoroughly. Water removes the harsh aging sulfur compounds from the cut surfaces, so you’ll taste only the fresh ones.
If you’re heating garlic or onions or their relatives, then cooking whole or coarsely chopped bulbs will moderate their flavor. Crushing or grating will intensify it.

Crushing can also diversify the flavors that alliums contribute to cooked dishes. They’re valuable ingredients in part because their sulfur chemistry suggests and reinforces savory meat flavors. Last year a German study of meat stews found that by far the strongest contributor to the overall “gravy” aroma was an unusual sulfur compound that came not from the meat, but from the onions and leeks. And that compound appears only after these vegetables have been cut up.

So if you’re counting on alliums to give depth to stews or braises or stocks, then chop them finely or crush or purée them. Heat will eliminate the bite and develop the aroma.

------------------------------------------

Excerpt from NY Times article, The Chemical Weapons of Onions and Garlic
http://www.nytimes.com/2010/06/09/dining/09curious.html

Attribution to Dr. Block’s book “Garlic and Other Alliums: The Lore and the Science” which was published earlier this year by the Royal Society of Chemistry.

* Updated * Simms Steakhouse (formerly Simms Landing) - 11911 W. 6th Ave., Golden

2010-04-23T11:28:00.004-06:00

We had Kyle last night and wanted to go somewhere with good food, and a relaxed atmosphere. Jen wanted steak and I wanted somewhere that would be playing the NFL Draft. We chose Simm's because you can't go wrong here ... another fantastic meal / evening. :)

Jen and I have got into the habit lately of splitting entrees - especially at steakhouses. After awesome happy hour orders of Firecracker Shrimp, we ordered a New York Strip (16 oz), prepared Pittsburgh Style in a brandy peppercorn sauce, along with a Chopped Salad and sides of Creamed Spinach and Parmesan Risotto.
The steak was fantastic. It was every bit as good as any NY Strip I've had at the Denver Chop House.
The Creamed Spinach was similarly amazing, but it was more like Spinach Dip. This was not a health conscious recipe.
The Parmesan Risotto was good, but overcooked. We finished with Simm's specialty dessert - the Grand Marnier Souffle - it was very light and fluffy and they poured Tahitian Vanilla into it at our table. Very, very good.
All in all, the meal was superb and the ambiance at Simm's is always first rate.
You also can't beat Simm's Happy Hour - $5 appetizers and glasses of wine. The Hogue Cellars Cab is really nice and dry - fantastic for $5. Also, the wait staff is great about ordering an extra round for dinner before Happy Hour ends.
I LOVE THIS PLACE!

240 Union Grille - 240 Union Blvd, Denver

2010-03-05T15:03:00.002-07:00

I really like this little place even though it's in a kitschy little strip mall. It's one of only a few places that provides Cherry Creek / Downtown quality in the western suburbs. The only complaint I've ever had is that it's a little too brightly lit at dinner time.

Last night we wanted to grab a quick bite to eat on the west side and this fit the bill perfectly. Jen was looking for a lighter entree with a good white wine and was not disappointed. She had Cod with a scallion risotto and a Gruner Veltliner. It turned out to be a really good pairing.

I opted to try a menu item that's always puzzled me - a Chicken Fried Lobster Steak. I could never imagine why someone would want to mess up a really good piece of lobster by chicken frying it. And those of you who know me, know that I love just about anything fried.

The waiter told me it was one of their most popular dishes though so I gave in to my curiousity. It was served in a tarragon cream sauce (think gravy) atop risotto and green beans. It was serious comfort food and was VERY GOOD. I have to admit though, I still would prefer the lobster straight up with butter and not chicken fried. But this was a serious piece of lobster - I was really impressed. I would definitely order this again.

The steak medallions with wild mushroom bread pudding (the other most popular dish) looked seriously amazing too. I'm going to have to go back soon to try this dish.

http://www.240union.com/_home.php

The Best Lasagna I've Ever Had >>> from Michael Chiarello's Tra Vigne Cookbook

2010-03-04T15:18:00.004-07:00

This is one of the best lasagnas I've ever had - and it contains no pasta.

Those of you who know me, know that I love my meat, ricotta and pasta lasagna, but this was to die for - and maybe a little healthier.

Click "Read More" to see the recipe
It had four layers of thinly sliced, breaded and fried eggplant, alternated with layers of goat cheese smothered in a layer of the most amazing tomato sauce I've ever had (basically a vegetarian bolognese). It was topped with whole wheat bread crumbs and browned. >>> PERFECTION.

Eggplant Lasagnette

Do not peel the eggplants. Cut them lengthwise into 1/8-inch-thick slices. Salt for 20 minutes, then rinse and dry.

Ingredients

Serves: Serves 6

2 eggplants, about 2-1/2 pounds total

Gray salt

2 to 4 cups pure olive oil or peanut oil for frying

1 cup all-purpose flour

1/2 teaspoon freshly ground pepper

1 recipe Thick Tomato Sauce

Generous 1/2 cup freshly grated Parmesan cheese

Generous 1/2 cup finely chopped fresh flat-leaf parsley

1/2 pound chabis (fresh goat cheese)

3 tablespoons fine dried breadcrumbs

Garlic oil (optional)

Directions

Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350 F. Meanwhile, season the flour with the pepper (since the eggplant is salted, no more is necessary). Dredge the slices in the flour and fry, turning once, until browned, about 2 minutes total. Drain on paper towels. The oil should be hot enough to bubble gaily while the eggplant is cooking. Add more oil as necessary to maintain the oil at a depth of about 1 inch.

Preheat the oven to 375 F. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. A shallow dish (about 2 inches deep) is best. Arrange a layer of eggplant in the dish to cover the bottom completely. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, and dot with one-third of the chabis. Repeat the layering twice, beginning with eggplant and ending with chabis. Do not press down on the layers. Top with the remaining eggplant and then another thin layer of sauce. Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs. (The dish can be made to this point a day ahead, covered and refrigerated. Return to room temperature before baking, or add another 10 minutes or so if baking straight from the refrigerator.)

Bake until browned and bubbling, about 30 minutes. Do not over-brown. Let rest a few minutes before cutting into squares to serve.

Tips

Build from the outside in to avoid making a lasagna with a big mound in the middle and no good stuff around the edges.

Thick Tomato Sauce

The only time I use tomato paste is in this "vegetable Bolognese." The paste binds the sauce so it does not separate into liquid and solids, which is important in making the eggplant lasagnette, so you don’t end up with a pool of liquid at the bottom.

Ingredients

Serves: Makes about 4 cups

About 5 tablespoons extra virgin olive oil

(or substitute 2 tablespoons extra virgin olive oil and 3 tablespoons garlic oil)

2 cups diced red bell pepper (1/4-inch dice)

2 tablespoons minced garlic

2 cups diced red onion (1/4-inch dice)

Gray salt and freshly ground pepper

2 tablespoons tomato paste

1 can (28 ounces) whole tomatoes, chopped

1-1/2 cups double-strength Chicken Stock, or 3 cups canned low-salt chicken broth boiled until reduced by half

1 bay leaf

2 tablespoons unsalted butter

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh basil

Directions

Heat 1/4 cup of the olive oil (or 2 tablespoons olive oil and 2 tablespoons garlic oil) in a heavy saucepan over medium-high heat until hot. Add the bell pepper and sauté until brown, about 7 minutes. Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown. Add the onion and a pinch of salt (if the pan is dry and the ingredients look as if they might burn, adding salt will release the liquid in the onions), and cook until brown, about 5 minutes. Add the tomato paste and stir to mix well.

Add the tomatoes and their juice, the stock, and bay leaf. Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes. Be sure to stir often to prevent scorching. Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper. Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.

Tips

If the sauce is a little thin, add some breadcrumbs to ensure a firm lasagna.

Cafe Brazil - 4408 Lowell Blvd., Denver (44th and Lowell near Tennyson area)

2010-03-02T22:05:00.002-07:00

Jen and I have been to this place several times. Every time I go, I like it.

Tonight we had the Camarao com Cachaca and the Cazuela Colombiana. The Camarao com Cachaca is large prawns sauteed with garlic, shallots, and bell peppers in a coconut milk sauce with Cachaca, a dry sugar cane liqueur. The dish is served over herbed rice. Very good.

The Cazuela Colombiana is a stew served over rice and contains prawns and chicken simmered in a spicy herbed tomato broth with cayenne pepper, grilled onions and gorgonzola, garnished with green onion, cucumber and Italian Parsley. It was really good and had a nice kick to it.

Jen and I both really like this little place.

http://cafebrazildenver.com/

Briarwood Inn - 1630 8th St., Golden

2010-02-27T23:19:00.003-07:00

So Jen and I were out on Saturday running errands and stumbled across Briarwood Inn. She had actually been there before for High Tea with her Mom, but had never eaten dinner there.

Fortunately they were still doing the 5280 Restaurant Week menu so we decided to try it (otherwise, this is definitely a special occasion place).

After we sat down and studied the place for about 5 minutes, we both laughed as we had the same thought.

This is the place "the greatest generation" (thanks Tom Brokaw) goes when they want to have a night on the town in Golden. Hehehe ... still laughing ... This is your Grandpa and Grandma's swanky restaurant.

With lots of lace, Victorian curtains, dark wood and waiters that wear argyle vests, this is a trip through yester-year. It's funny how places like this can give you that nostalgic homey feeling though. Like when you eat at Furr's, or play golf on a retirement village golf course.
The food was very good but I think the regular menu is WAY overpriced. As I said above, fortunately they were still doing the 5280 menu.

The appetizer tray is included with all entrees on the regular menu but was an add on to the 5280 menu. It was well worth it though as it includes a huge shrimp cocktail along with various selections of pate, tapenades, etc. Honestly, more restaurants ought to consider including appetizers with their entrees. This is the way a meal should be.

For our dinner entrees, Jen and I both ordered the Pepper Steak (sirloin steak medallions in a peppercorn and cognac cream sauce). It was very good, although it was unable to match the similar Steak Au Poivre that is our favorite at Capital Grille. The cognac cream sauce was thickened with flour and was more of a gravy than a sauce - not a serious problem for yours truly, but Jen thought it was just wrong. The reason I bring up the comparison to Capital Grille though is that in terms of regular menu prices, Briarwood is actually higher.

It was a fun experience, but I could never recommend going here (other than for the appetizer tray) unless its on a seriously discounted menu such as the 5280 restaurant week menu.

To just share an appetizer tray and some good wine and get your geriatrics fix - this is a good choice.

Samba Room - 1460 Larimer St., Denver

2010-02-26T23:40:00.003-07:00

Tonight we went with our friends Lisa and Aruna to Samba Room which specializes in latin cuisine. Because it's restaurant week in Denver, in addition to their standard menu, they had the special 5280 menu (a multi-course meal for $52.80 per couple).

For my appetizer, I had pork tamales in a sweet and spicy tamarind sauce. Seriously awesome - they were the highlight of the meal. I will definitely remember these the next time I'm trying to find a good happy hour place.

For my entree, I had a grilled Argentinian Skirt Steak in Chimichurri Sauce - it was really good and well prepared.

For dessert, I selected an Empanada filled with a combination of Cream Cheese and Goat Cheese and drizzled with Mango sauce. To my surprise I got one of the appetizer Empanadas filled with beef and corn but drizzled with Mango sauce. Hahahaha ... LOL. I've never had mango paired with beef and corn before, and I probably won't again, but it was hilariously good. I was worried that the Cream Cheese / Goat Cheese combo might be too rich anyway.

Jen and I had been wanting to try this place for a long time - it's definitely a good place for apps and drinks.

Here's a link, but as a warning this is one of those obnoxious Flash websites:
http://www.sambaroom.net/

Venue Bistro - 3609 West 32nd Ave., Denver (in the Highlands at 32nd & Lowell)

2010-02-16T23:40:00.043-07:00

Today was our friend Lisa's 44th B-day (you're welcome Lis). :) Since December, she had told Jen and I that she wanted to try Venue on her birthday, so that's exactly what we did. Lisa's friend Karen also came.

As an avid reader of Westword's dining section, I had read Jason Sheehan's review prior to coming here. In fact, I knew what I was getting before even looking at their menu - The pan seared Pork Tenderloin with cherry studded bacon grits in a maple jus. Sheehan raved about their bacon grits. I was dying to try them.

Unfortunately Venue had updated their menu since his review and this dish was no longer on it. Undeterred, I selected the Shrimp and Grits appetizer (which can also be ordered as an entree). It was seriously fantastic.

The shrimp and grits were drizzled with a Thai green chile sauce that was fabulous. For the meal, I knew I wanted more grits. I pleaded with the waitress about modifying the current Pork Tenderloin selection on the menu to include something close to their original bacon grits. She said, "No problem".

Although she said they could not make the maple jus, the chef had suggested serving it with the aforesaid green chile. I said, "who am I to argue". :)

This was truly one of my favorite dishes of all time. The service was great. The ambiance was unpretentious, and very simple. Very small. The restaurant probably can't seat over 18 people. Prices were good - much better than Duo, Rioja, etc., and the portions were big.

Lisa, Karen and Jen all liked their entrees but weren't crazy about them. They all loved the Shrimp and Grits appetizer though. And they all had serious envy over my pork tenderloin.

There is no doubt we'll go back - the grits are the best I've ever had.

http://venuebistro.com/

Rioja - 1431 Larimer St., Denver

2010-02-15T23:06:00.004-07:00

Rioja was for a long time one of Jen's favorite restaurants in Denver - no more. I've been there twice previously, but will not go back.

The first time I visited Rioja, I thought the food was good, but boring. Nothing really stood out about their cuisine. Same thing with the second visit. Our friend Lisa has given me shit for a long time about the fact that I believe Bloom is a much better restaurant (and yes - I know Bloom is basically on an arm of Flatirons Mall - this definitely kills part of the experience, but their food is seriously amazing).

Tonight was my third visit to Rioja. Although the menu seemed more interesting this time, I didn't realize that Rioja had become an art food place. Prices had went up and portions were ludicrously small.

I had a Roasted Chestnut soup with foie gras that was really good. We split an appetizer of freshly made fig newtons accompanied by prosciutto, arugula and a balsamic reduction. This was seriously good - the highlight of the meal. But there were only 3 bites - literally. It could barely be classified as an amuse-bouche much yet an appetizer. There were 3 fig newtons the size of grapes, one thin shaving of prosciutto, one piece of arugula and a drizzle of balsamic reduction. At $17, this was a joke.

For her entree, Jen ordered the special which was a seafood ravioli. She got 3 raviolis. I asked the waiter if this was a mistake and she had been served an appetizer order. He said no, this was the dinner size entree. You could tell he was embarassed.

As we were leaving, Jen remarked that she is done with that place. I completely agreed although the fig newtons were amazing.

http://www.riojadenver.com/

Duo Restaurant - 2413 West 32nd (Zuni and 32nd), Denver

2010-02-14T12:54:00.034-07:00

Last night, Jen and I got our parents together for the first time. We decided to give Duo a try because it's in the Highlands and is a really cool neighborhood. The night was great and everyone had a good time.

The food at Duo however was not my favorite. I thought the menu was pretty boring actually.

Apparently the place is known for their Arugula salad and their desserts, however, I didn't know this until after I had ordered and you don't find out unless you go to the bathroom where articles are hanging on the wall describing the awards won for various items. Even after asking the waiter what the most popular items on the menu were, nothing was mentioned about the arugula salad or the desserts or the fact that they had won James Beard awards.

Oh well - the evening was good even if the food was boring and mediocre and the wait staff uninformative.

http://duodenver.com/

Cook Street Indian Cooking Class - 1937 Market St., Denver

2010-02-10T12:30:00.009-07:00

Last night, I took my first class at Cook Street. I had purchased the class as a Christmas gift for my mother as she enjoys cooking and Jen and I had just recently introduced her to Indian food. The class was one of their "A World Of Taste Series" and focused on the classic dishes and techniques of Indian cooking. What a blast!!

Upon arriving, they had a tray of charcuterie, cheeses, nuts and crackers along with a bucket of Indian beers. I sampled all while reading through the recipes and instructions for the night's menu.

The Chefs / Instructors were extremely knowledgeable and guided us through a number of dishes such as Chicken Tikka Masala, Naan, Samosas, etc. After preparing the dishes, everyone feasted on an amazing meal together. Not only did I learn the Indian spices and techniques, but I found the Chefs' to have a wealth of information on everything from general cooking techniques to molecular gastronomy. This was seriously fun!

I will be scheduling more classes soon. For anyone who likes to cook, these classes are the bomb!

The Melting Pot - 2707 West Main St., Littleton

2010-01-09T12:09:00.064-07:00

One evening this week, Jen and I decided we had to have fondue. I had been to The Melting Pot in Littleton, years before (mid 1990's) and thought it was kind of cheesy (very bad, I know). I suggested that we give it a try though since there are very few other fondue options in Denver. Am I glad we did! We went with Jen's sister and her boyfriend and it was fantastic.

Melting Pot had completely reworked their menu (as well as the restaurant interior) since I had been there previously. The menu and the ambiance were amazing.

We tried most everything on the menu and it was all really good, but what truly stood out was the Steak and the Peppered Pork Loin. When I go back, it will be for these two things only as they were to die for. (If you want scallops, go to Benihana - best in the area!)

I also have to comment on the "outside" ambiance as well. This restaurant, at the end of Main Street in old town Littletown, is seriously cool. Main Street is gorgeous and very romantic. We walked down the street at midnight after dinner and talked for over an hour before going home. Yes - in January. Ya gotta love Colorado evenings!

What a wonderful night! We will definitely be going back.

The Melting Pot - Littleton

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Red wine packed with antidiabetes compounds - health - 19 November 2010 - New Scientist

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Ember (Paula's BDay weekend in Breck) - 106 E. Adams St., Breckenridge Tel.: 970.547.9595

Meatball Sub and Chicken Parm Sandwiches - Anthony's Pizza, Pasta, and Sandwiches - 5925 S Zang St., Littleton (Bowles / C470)

Amazing Breakfast - Asada with Eggs - El Senor Sol, 5935 S. Zang St., Littleton (Bowles / C470) Tel: 303.973.1020

Tapas With Paula - The 9th Door, 1808 Blake St., Denver Tel.: 303.292.2229

Big Changes ... Another Great Visit to 240 Union ... this time, on my first date with Paula

Rosés, With All Due Respect

Excerpt from NY Times Dining Column, Article By ERIC ASIMOV

Published: June 7, 2010

Tips for Cooking with Onions and Garlic

*** Updated *** Simms Steakhouse (formerly Simms Landing) - 11911 W. 6th Ave., Golden

240 Union Grille - 240 Union Blvd, Denver

The Best Lasagna I've Ever Had >>> from Michael Chiarello's Tra Vigne Cookbook

Cafe Brazil - 4408 Lowell Blvd., Denver (44th and Lowell near Tennyson area)

Briarwood Inn - 1630 8th St., Golden

Samba Room - 1460 Larimer St., Denver

Venue Bistro - 3609 West 32nd Ave., Denver (in the Highlands at 32nd & Lowell)

Rioja - 1431 Larimer St., Denver

Duo Restaurant - 2413 West 32nd (Zuni and 32nd), Denver

Cook Street Indian Cooking Class - 1937 Market St., Denver

The Melting Pot - 2707 West Main St., Littleton

* Updated * Simms Steakhouse (formerly Simms Landing) - 11911 W. 6th Ave., Golden