The Border Restaurant: Windsor, CO

 

One more bowl of awfully good offally goodness.

 By Chef D

Recently I had to venture an hour north of Denver to pick up a side of beef for a distributor I deal with. I arrived in the small town of Windsor a little early and I was hungry. Passing up the fast food chain shwag I wanted something real, in the center of town I spotted The Border a Mexican/American Café. A few of the locals seemed to be wandering in and out, you can usually identify locals of smaller more rural towns by the overalls, John Deere hats and multiple pickup trucks parked out front. Any place with locals has to be good…right!?

Traveling along Colorado’s Front Range for one reason or another not many people trek far off the interstate. Often missing out on some of the finer old cafés or mom and pop restaurants that small towns have to offer, no not Micky D’s or Taco Bell’s mass produced garbage at some central warehouse, I’m talking real food, cooked by real people.

The Border is a small and quaint little place, with one waitress and two cooks in the back. I was greeted by a very friendly waitress that was quick to get me a menu and my drink order. The chips and salsa are available by request, the first basket free. I wasn’t very impressed with the salsa at all, but the chips were good, better than most I have had.

Being the aficionado that I am and staying somewhat consistent I ordered of course, you guessed it, a small cup of menudo. It was a very small cup but made up by being big on flavors and hearty. I guess I am used to the larger cup sizes when I eat at the taquerias of Denver when ordering menudo. If I were to go again I would definitely order a large bowl next time.

To follow suit with my eclectic sense of food, I ordered the plate of Rocky Mountain Oysters, which came with fries and fresh coleslaw. What else would come with RMO’s but a cup of cocktail sauce for dipping the lovely little crunchies. I will say the RMO’s were fried up golden and crisp and served hot out of the fryer.

All in all, The Border in Windsor, Colorado was good, lacking on the salsa and size of their menudo cup I was overall pleased and I would visit again.

Lastly I’ll try and make this the last menudo article for at least the 2009 year! Have fun, be safe and enjoy the summer season!

 

Guadalupe Mountains JPFreek Staff Meet

Have I mentioned how much I love road trips…well once again I do! I had just over 48 hours to tackle a 1200 mile round trip trek to meet with some of my fellow JPFreek peeps this past weekend. Busy with several other projects this trip was literally thrown together. A vague menu had been planned for two breakfasts and a dinner that I would be responsible for, of course recipes included some of our 7 Bar & Grille Culinary Modification Tools http://shoplive.rompalicious.com/index.php?main_page=page&id=10&chapter=0 let’s say we had to validate that they are truly “Trail Proven”!

Everything was prepared on site and nothing in advance, although the recipes within this article make suggestions on items that can be prepared in advance for ease of preparation on the trail.

*On a side note I want to express to everybody, be sure to look for other recipes coming soon (how’s that for pressure to produce) from fellow JPFreek Staffers, incorporating other items from the Culinary Modification Tools line up in everyday cooking. Expect to see some recipes soon from fellow chefs Mark Stephens, Greg Machado and even our visionary fearless leader Frank Ledwell.

The neat thing about the industry of magazines in general these days is that you don’t have to move to L.A. to be on staff! Frank Ledwell our fearless-visionary-leader was great in communicating the coordinates and destination location. Thank goodness it wasn’t in downtown L.A. I packed up after an early start to teach a class that morning and finally left the “big city” of Denver by 3pm.  I was able to drive straight through to about Roswell, NM before nature caught up with me and sleepy eyes proliferated. I would drive for a few miles…pull over….sleep for ten to thirty minutes….get up drive some more….repeat! Finally at about 1 am Saturday morning I finally pulled over somewhere south of Artesia, NM and slept a good two hours.

After some shut eye I was awoken to the lights of an 18 wheeler thinking it was heading straight for me….ahhhhrrrrg! After shaking off the sudden scare it was time to forge on towards the Texas – New Mexico border. By 5am I decided once again I would get some more sleep, the border was only 16 miles to the park/campsite anyway. Frank, Mark, Jackie and Alan were planning on hiking to the peak of Guadalupe mountain, at 6:30am and wouldn’t be back to camp until at least 10:30 that morning.

Finally arriving at this beautiful little jewel, known as the Guadalupe N.F. Campground, in the Texas panhandle I stretched out in the Chalet Expi, kicked up the tunes, and I was able to catch up on some general paperwork and yet a little more sleep.  

Getting out and stretching to absorb the cool desert air and suns’ warmth, the first of the JPFreek team arrived back at camp. We have all previously communicated via the WWW so this physical meeting was a first. With the typical introductions and greeting aside, let’s get right to it, set up camp kitchen and start on brunch. This morning’s brunch was in part brought to you by Torpedo Farms Pork of Pueblo Colorado (www.torpedofarms.com ). The Roasted Green Chile Pepper Sausage and Egg burritos were just what the chef ordered. Additionally it was time to “Trail Prove” some of our new 7 Bar & Grille Culinary Modification Tools, the first in order of course to start the party (I mean business meeting and product ideation and testing session) right was the Poison Spider Bloody Mary Mix. http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2596

With that out of the way we got down to business. Ledwell gave us all the lowdown and “state of the union” address. Exciting times these are ahead I must say on several levels, and that’s all I can say for now!

Hunger slowly creeps and as the chef I get down to it…..a little appetizer of Hot Smoked Salmon Tortilla Wrap with Las Cruces Green Chile Challenge Sour Cream and Spring Onions. http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2601

As the appetizers, conversations and carbonated refreshments flow, the good times roll. Discussion focused on all the good things coming down the pipe for JPFReek…NOT to be confused AT ALL with JP in no way shape or form (just wanted to clarify that so the masses didn’t think they were reading something other than JPFreek). The night moves on into dinner: Seared Pork Cutlets with Creamy, Porcini-Laced Cabbage and Potato Stew. 

With dinner out of the way it was time to get to know more about one another on a personal level, backgrounds, upbringings, stories of yesteryear and the like. Waiting for one more arrival of JPFreek staff from the west Texas town of Midland, Machado finally showed up. A little late mind you but well stocked, full cooler in-hand and pitcher of margaritas in the other! Les Bonne Temps Rouillie! Good times were had by all and one staffer is now officially dubbed “Quilla” (pronounced Killah) go figure. What happens in the desert stays in the desert!  

Finally it was bed time once again, as another breakfast was to be had before getting back on the long trip home. Simple Scrambled Eggs and Hash Browned Potatoes (using our Culinary Modification Tool Stuck in the Mud Spud Spice) http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2602 .

A quick trip well worth the lack of sleep!

P.S. To my fellow JPFreekers, our readers want to see how you use those other Culinary Modification Tools of ours, we’ll be waiting to see what you whip up with them here at the 7 Bar & Grille.

JPFReek Meet & Greet Guadalupe Mountains Breakfast

Roasted Green Chile Pepper Sausage, Cheese and Egg Burritos

Pinwheels of Hot Smoked Salmon Tortilla Wrap with Las Cruces Green Chile Challenge Sour Cream and Spring Onions

Seared Pork Cutlets with Creamy, Porcini Laced Cabbage and Potato Stew

Pepper Sausage and Cheese Breakfast Burritos: serves 4

• 1lb Torpedo Farms Roasted Pepper Sausage Links

• 8 Whole Eggs, Cracked, Whipped

• 1 Tbs Oil (for cooking)

• 4 – 10” Flour Tortillas

• ½ Lb Cheese (your favorite) shredded *Queso Asadero works really well for this

1. In a skillet heat 1 Tbs. Oil.

2. Place the sausages in the pan to brown on all sides and cook through (165F internal temp).

3. Take the sausages out and set aside, let rest and cut into bite size pieces.

4. In the meantime, add the eggs to the pan over medium heat and scramble.

5. Cook the eggs until they start to firm up add back in the sausage. 

6. Over another open flame heat the tortillas slightly.

7. Build your burrito and enjoy!

*Asadero is basically a Mexican style mozzarella. “A flavorful, Mexican melting cheese, Asadero has a creamy, smooth texture with a sweet, buttery flavor . Excellent for melting, Asadero is also ideal for baking because its stronger flavor adds to the appeal of a baked dish!”

Pinwheels of Hot Smoked Salmon Tortilla Wrap with Las Cruces Green Chile Challange Sour Cream and Spring Onions

½ Lb Hot Smoked Salmon (www.VillaTatra.com)

2 ea 10” Flour Tortilla (flavored tortillas work well too)

½ Cup Sour Cream

1 Tbs Las Cruces Chile Challenge Culinary Modification Tool http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2601

4 each Scallions, cleaned, chopped

Method of Preparation: in a bowl mix the sour cream and Las Cruces Chile Challenge to incorporate well. Flake the hot smoked salmon into small pieces. Lay the tortilla flat and spread the sour cream Chile Challenge mix. Sprinkle the salmon and scallions liberally.  Roll and slice! 

 Seared Pork Cutlets with Creamy, Porcini Laced Cabbage and Potato Stew: Serves 4-6

• 2 quarts Water (for boiling potatoes)

• 2.5 lbs Yukon Gold or Red Bliss Potatoes, precooked, dice ½ inch pieces.

• 1 each Red Onion, Chopped Fine

• 4 each Cloves Garlic

• 1 each Small Head Cabbage Chopped (about 2 cups chopped)

• ½ cup Dry Porcini Mushrooms (found in gourmet shops) rehydrated

• 1 Cup Heavy Cream

• 2 Tbs Olive Oil (for cooking)

• 6 ea 6 – 8 oz. Pork Loin Cutlets, season with salt and pepper.

• Salt & Pepper to taste

1. In a pan add the water and potatoes, bring to a boil, cook until the potatoes are fork tender (this can be done at home well in advance). Dice into ½ pieces, leave the skin on.

2. In a heavy bottom skillet, heat the oil, and sear the pork cutlets until browned on both sides. This will create yummy flavors.

3. Once browned pull out and set aside.   

4. To the same pan, add the onions and garlic, cook until soft, stir well to pick up the yummy browned bits of the previously seared pork cutlets.

5. Add in the cabbage and let cook until softened.

6. Add in the potatoes, and rehydrated mushrooms (liquid included) mix well and let simmer for 5 minutes.

7. Take off the heat and slowly add in the cream, stirring well. Adjust seasoning with salt and pepper to taste.

8. Put back on low heat, add the Pork Cutlets, cover and let simmer until the cutlets are cooked through to 145F internal temp. 

7 Bar & Grille Breakfast Taters: Serves 4-6

• 2lbs Red Potatoes, Diced ½ inch

• 1 each Small Yellow Onion, Diced

• Olive Oil & Bacon Grease (the 10w40 of cooking fat)

• 1 Tbs. 7 Bar & Grille Stuck in the Mud Spud Spice

Heat the oil and Bacon Grease over medium heat. Add in the potatoes to cook until slightly browned. Add in the onions to cook. Season with Stuck in the Mud Spud Spice. Enjoy!

I must admit I am not always the most healthy-minded individuals (Bacon Grease?!?!) so with that in mind coming soon to “health-ify” and adapt some of our recipes for the more nutritionally minded will be a 7 Bar & Grille Outdoor Healthy Lifestyle Nutrition Specialist and Correspondent (Machado my friend I’m here to help)…..more details to come soon!

So all in all it was a great trip. On the way back I couldn’t resist the urge of stopping in the legendary Roswell, New Mexico. I was hungry and in seach of my favorite elixer of cow innards in spicy broth, menudo (I know you’re thinking oh god does this guy eat anything else!?!?) and maybe…just maybe capture a photo of an elusive alien being.

I will say…both were found without much probing at all! Eat well, wheel well and responsibily…until next time we’ll see you on the trails.

And remember…. 

 

Roadside Food for Mexico Adventure Travel

“You’re going to Mexico, huh?  Don’t drink the water.”  Well-meaning friends have no idea, even though they think they do.

Montezuma’s Revenge: The food-based “burning ring of fire” as experienced by those of us who eat a meal or two south of the border.  Some say it’s from the water.  Some think it’s from beef you thought was sirloin that turns out to be – most certainly - not sirloin.

Though you may avoid drinking the tap water, simple foods like lettuce still get washed in it.  So do the plates you’re eating off of.  Embrace Montezuma, to hell with it – load up.  All you have to do is get through it once, and you’re good.  This means crossing over and locating a smokey carne asada stand or “Tacos de Miguel” roadside shack: and throw down with the food, including all the vegetables, fresh made salsa, hand-squeezed limes, and the who-knows-where-this-cow-came-from-or-which-part-of-it-I’m-eating meat.

7 Bar & Grille: CULINARY MODIFICATION TOOLS

 

Introducing JPFreek Adventure Magazines Trail-Chef Mark’s 7 Bar & Grille Culinary Modification Tool line, we will begin by offering 4 oz. re-useable containers that will contain the highest quality ingredient blends hand selected by Trail-Chef Mark M. DeNittis.

With Culinary Modification Tool blends such as Poison Spider Bloody Mary Mix, Die Tryin Steak Rub, Rubicon’s Ultimate Burger Bang, Stuck in the Mud Spud Spice, and Hell’s Revenge Trail Dust just to name a few, Trail-Chef Mark is venturing into new territory with this branded Trail-Proven Culinary Adventure food modification line.

Warning!!

Food Modifications May cause Extreme addiction and adrenaline rush!

7 BAR GRILLE: CULINARY MODIFICATION TOOLS

Each C.M.T. tin contains 4 – 6 ounces (dependant on density of individual ingredients) of the highest quality spice blends. Each tin on average, dependant on user tastes and recipe inclusion can easily produce multiple servings. The beverage C.M.T.’s will make approximately 1 – 1 ½ gallon of pure liquid refreshment pleasure.   

Hell’s Revenge Trail Dust: A dry version of the very well known Buffalo style hot sauce without the liquidy mess! Classic hot sauce flavor with buttery notes, use on grilled or fried chicken, pork, fish or any version of potato, this seasoning will likely spice up the best of foods.

Las Cruces Chile Challenge: Warming the southwestern soul and spirit this seasoning will enhance any chicken or pork green chile dish that you and your guests will come to love. Pork or Chicken Green Chile goes great as any breakfast egg dish topping or stand alone with soft flour tortillas. Works great mixed with sour cream as a chip dip, steak or chop seasoning, as well sprinkled on potatoes! If you’re really hardcore like the trails around Las Cruces you’ll probably spoon it straight down!

Southern Slam B.B.Q. Rub: Description: Put some south in yo’ mouth with this classic B.B.Q. seasoning. Rub liberally on pork ribs, chicken legs or breasts or beef brisket or meaty back ribs and add some smoke…and not the smoke from your tailpipe.

Stuck in the Mud Spud Spice: Classic hash brown potato taste this can also be used to spice up mashed potatoes, baked potatoes, French fries or homemade potato chips.  

Swamp Stompin’ Bayou Spice: Enjoy the “down-home” flavors of the deep-south’s bayou country with this Cajun style seasoning. Use sparingly or heartily to enhance your next Cajun style chicken, pork or fish dish. Remember, it’s not burnt…it’s blackened!

Die Trying Steak Rub: Just like the Moab trail you’ll crave the adrenaline rush of mouth watering flavors with this steak seasoning. Hints of balsamic and herb flavors make this a steak seasoning an unparalleled crowd pleaser. Heck you can even make tofu taste good with this stuff.

Rubicon’s Ultimate Burger Bang: This burger modification tool will surely conquer the most challenging of crowds appetites. From traversing the mighty Rubicon itself or your backyard patio the Ultimate Rubicon Burger Bang will enhance your cooking prowess.   

We’ve got your adventure thirsts covered too!

Poison Spider Bloody Mary Mix: Use this dual purpose seasoning when making a virgin or fully loaded Bloody Mary or mix with ground meat for an outstanding meatloaf.

Big Horn Mountain Man Cocoa: With a hint of Ancho chile this hot cocoa will be a hit.

Killington’s “Killah” Cider: Warming thoughts of this classic hot cider mulling spice for those cold nights.

  

Additionally the 7 Bar & Grille Culinary Adventure Team has teamed up with Rompalicious 4×4 Inc. www.Rompalicious.com for handling consumer sales.

The Culinary Adventure Team of culinary entrepenuers will be thinking way outside the pan! Many more “Trail-Proven” Culinary Food Modification items are slotted for the off-highway and outdoor adventure community in the upcoming spring of 2009.
 

Chef Mark and his team of Culinary specialists have aligned and are postioning with highest quality producers to introduce many more great and innovative items over the next few months.   

Torpedo Farms Roasted Pepper Sausage Frittata

 

 

Chef D.: 4-6 people

1 Tablespoon Olive Oil

2 Links Torpedo Farms Pepper Sausage cut into ½ inch slices.

2 Each Med/Large Red Potatoes (cut into fourths and ¼ inch slices)

¼ White or Yellow Onion

6 Eggs whipped

Heat the olive oil in a non-stick skillet/pan on med-high heat. Add in the sausage, potatoes and onions, let cook until the potatoes are softened and lightly browned. Add in the whipped eggs slowly allowing to cook. As the edges firm up with a spatula pull in towards the center of the pan to allow uncooked egg to go towards the edges. Do this several times until just the top has some undercooked egg. Place the pan in a preheated 425F oven under the broiler. The top will puff up slightly and brown everything nicely. Add a touch of your favorite shredded cheese I used a provolone. This can be made a day in advance and reheated on the trail.

 

The basic ingredients.

Everything sliced, diced and ready to cook.

Add the whipped eggs.

Pull in the sides as it cooks.

In the oven and add your favorite cheese if you

Popped out of the pan ready to cut.

Portion into wedges like a pie.

 To make this dish on the trail it might lend well to being a scramble or large omelet rather than baked frittata due to the lack of broiler.

A visit to the Farm: Pueblo Colorado

By Mark M. DeNittis (Chef D)

Four generations of Mauro’s from my grandfather to my own boys have had the opportunity to work on the farm. We raise Durocs, Hampshire, Yorkshire and Crossbred swine. We run a 125 sow operation in Pueblo, Colorado. Nick “Hog Whisperer” Mauro

This month rather than feature a restaurant or hot spot I wanted to pay homage to the people truly behind great food. This month I wanted to highlight the Mauro Family and their outstanding Torpedo Farms pork. Nick “Hog Whisperer” Mauro is really passionate about what he does and is teaching his sons to carry that on as well. 

The farm just east of I-25 on Highway 50, has been in the Mauro family since the late 1800’s. I went to visit this great little place just south of Colorado Springs a mere one and a half hour south of Denver. Nick is one of the premier pig/hog breeders as well in the mid western region. Well known for the Love Shack, a quality breeding area, their handsome award winning stud boars such as One Time, Big Time or X-Rated, are sure to continue to create quality pork and 4-H show hogs.

 

Hey did you see the hams on that little Hampshire hottie at the feed trough last night!?! Whooo Hooo I took her back to the shack and let me tell you!

 

No junk, no antibiotics, no hormones is the “modus operendi” of Torpedo Farms opposed to what plagues the factory farmed commodities pork that the masses have come to settle for. All the pigs and hogs have adequate access to the outdoors and indoors, each age group is rotated every so often through a series of living pens to maximize a low stress environment as well. Low stress, ability to stretch and get outdoors, as well great breeding practices are instrumental to raising and providing high quality pork.

Torpedo Farms pork is rich in flavor and is how pork should taste.   Whether from a “Luau” size pig under 120 lbs or chops from an average 280lb Hog, the taste is awesome, clean and fresh. I am sorry but you won’t find any pork nearly as good in any big box supermarket or grocery store. Where to find Colorado’s Finest Pork, they are in a variety of locales throughout Colorado from All Natural grocers in Colorado Springs to some of the finest resorts and freestanding restaurants in Colorado. They can most often be found in the summer time at Farmers Markets such as the one in the Cherry Creek in Denver. 

As Nick described the standards of life for hogs on the farms I became friends with One Time, a friendly, breeding hog and quite large fellow, who let me pet him for a while. I mentioned to Nick that the snout was one of my favorite parts, eaten as a taco of course, One Time chimed in with a disapproving snort/grunt.    

 

How did Torpedo Farms get their name, well I thought it had something to do with the “Love Shack” but it actually has to do with a real military torpedo/bomb being found on the land. Probably one of the test “bombs” during WWII I would imagine. At the time of the visit I didn’t inquire about it.

Not only did I get the tour of the farm itself we stopped by the Mauro Brothers Meat packing facility just around the corner from the farm on Highway 50. Here he has the ability to make some of the other fine items such as Apple-wood Smoked Bacon and the Fresh Pueblo Chile Pepper Sausage. I also understand that Nick is offering a great deal on 5lb bags of chopped Pueblo Roasted Chilies. We made some Pork Green Chile with the bag of Chiles and pork he gave to me as well a sausage and egg frittata with the sausage.  

Call or Email them for more information and tell ‘em Chef D sent ya!

Torpedo Farms Meat Co, 28571 E Us Highway 50 Pueblo, CO 81006-9673

P: 719.821.6002 email: torpedofarms@earthlink.net

Eat well, wheel well and responsibly we’ll see you on the trail!

Non-Traditional Holiday: Yucatan Style Turkey Chimole

I found this Chimole dish while traveling accross the Yucatan peninsula, it is sometimes referred to as “Relleno Negro”. In homes on the Yucatan, like many here in the U.S. around the holidays there is typically an abundance of leftovers. Making chimole is a nice change from the usual round of casseroles, soups, sandwhices and other common turkey encores.

This can easily be made ahead to reheat out on the trail.

Chimole:

6 Cups leftover cooked turkey, skinned, boneless and shredded (dark meat is my favorite)

8 cups turkey or chicken broth

1/4 cup “Recado Negro” seasoning (SEE BELOW)

2 hard boiled eggs, sliced for garnish

RECADO NEGRO: This makes more than the recipe requires but by making alot you can freeze and use in future applications.  

1/2 Tbs achiote seeds

1/4 cup sweet orange and lime juice combined

1/2 pound dried ancho chiles (seeded and deviened)

1 ea. clove spice

4 ea. allspice berries

1/2 Tbs black pepper

1/2 Tbs dried marjoram

1/2 tsp whole cumin seeds

1 head garlic, peeled

Recado Directions: Place the achiote seeds in a small bowl and cover with the juice. Allow to soak for 2-3 hours. Toast the chiles just until they give off their fragrance and cover them in a small amount of hot water until they soften. Drain them well. Place all the ingredients in a food processor or powerful blender. Blend until it forms a thick paste the consistency of chilled cookie dough.

For the CHIMOLE: Heat the  turkey in the broth. Dissolve the recado with a bit of broth, add back to the turkey and broth. Let simmer and cook until a slightly thickened consistency is achieved. Serve with plenty of warm tortillas and cerveza.

Live well, eat well, wheel well and responsibly of course! See you on the trail!

Rosa Linda’s Mexican Cafe Denver

www.RosaLindasMexicanCafe.com

2005 W 33^rd Denver, CO (corner of 33^rd and Zuni)

Oscar pouring up the tequilla.

Nestled off the beaten path and situated in a quaint little neighborhood just west of downtown Denver is a gem of a traditional family Mexican Restaurant. The Aguirre Family has been serving up traditional foods of their native Mexico in this spot since 1985 in the Highlands neighborhood. A close knit community and close knit family is what they are about.

Rosa Linda’s has many local and national accolades for their contributions to the community as well as food awards, recently recognized in the Wall Street Journal as top 15 Nachos to Hispanic Magazine in 1991 as Top 50 Hispanic Restaurants. They are most notably known in the Denver community for their service of feeding over 2000 homeless people during their Annual Free Thanksgiving Feast. With help from local community friends and business’ this is an unparallel event of substantial giving and show of volunteerism.

Oscar Aguirre, a former student and graduate of Johnson & Wales University (2001) went to culinary school to assist in making his family’s business stronger and more diverse. The fruits of his labor have brought tremendous benefit to the restaurant as a whole with little physical aesthetic upgrades to the location as well as menu diversity. One of the only Mexican restaurants I know of that can claim a full service traditional Mexican Vegetarian menu as well as having a Certified Healthy section too. …ah dios mios…que bueno por todos!

Rosa Linda’s tequila menu is hard to be rivaled with only two locations that I know of in the Denver area even remotely having equal diversity. I just might have to check this out more in depth over the next few weeks and get back to you. I will also say that Oscar is quite the tequila aficionado and can talk you through a tasting like a master sommelier talking about wine. 

The tequilla we did try that day was an Clase Azul Silver as well as Tres Mujeres Anejo. A far cry from the Cuervo or Mezcal of my younger days. Wow….each had such unique attributes. Essence of apple with port wine and oak aromas. Certainly no need for the lime and salt as these aren’t for slamming down these are the types of tequillas that are meant to be sipped, enjoyed and appreciated.

I was fortunate enough that day to have dropped in just as a fresh pot of Menudo con Posole was finshed. “Mom has just finished Menudo Rojo, you want some” Oscar said….in my hearty back east manner I said “are you kiddin’ me…of course”! I just lavish the thought of enjoying a fresh bowl of menudo.  Muy bien!

Another really neat event Rosa Linda’s does is a fundraiser for local artisan, Stevon Lucero www.StevonLucero.com a visual mystic in his own right. The Metarealism and Neo-preColombian styles portrayed in his works have an eclectic insight of Mayan and Aztec influence that is just mind bending! His work is truly from pure visions of the ancients expressed in vivid display of colors, shapes and visual stories. His works can be found adorning the restaurants walls.  

I am proud to know the Aguirre family personally, as they all work at the restaurant in one capacity or another. I think that in part certainly has something to do with them being recognized as one of the best Family Friendly Restaurants in the area. 

So stop on by this quaint little place nestled minutes away from the hustle and bustle of the big ol’ cow-town’s downtown Denver. Whether alone or bringing the whole family the Aguirre family will accept you with open arms. If Oscar is around I would most definitely inquire about a tequila tasting, one that would be unforgettable…. unless of course you drink too much!

Eat well, wheel well and responsibly of course! We’ll see you on the trail.

See the recipes aqui (here):   

Offals not so awful… Menudo!

O.K. So here is a follow up and praise to my favorite latino food menudo. Menudo is said to have hangover curing characteristics. The medicinal broth made with the second and third section of cows stomach (tripe), hominy and chiles replenishes vitamins A and C. The posole soothes the stomach and stimulates the gastric juices. Here is the recipe to acquire all the parts and pieces to make this awesome dish at home. I guess this one is not for the faint of heart….I could see this being a great warming and hearty fall or early spring dish out on the trail. You may have to be a little adventerous as most regular grocery stores may not have some of the ingredients. Get out of your comfort zone and head to the “barrio” (latino neighborhood) to a “carneceria” (latino meat market)

10 Cups Water

2 Pounds Tripe (Honeycomb is the best)

1 Pounds Cales feet (have the butcher cut into 1/2 inch sections)

1 Medium Onion, Diced Small

10 Cloves Garlic, Chopped

3 Cups Hominy (canned), Drained

1/4th Cup Good Red Chile Powder

1 Tablespoon Kosher or Sea Salt

Garnishes and Condiments:

Flour Tortillas, Chopped Onion, Marjoram Flakes (dried), Red Pepper Flakes and Limes

Also a cold refreshing Tecate or Negro Modelo goes well with this dish.

Method of Preparation: In a large pot combine the water, tripe, calves feet, onion, chile powder, garlic and salt. Bring to a boil. Cover the pot, lower the heat to a simmer and allow to simmer for 3 hours. Add the himiny and cilantro, return to a boil for 5 minutes. Place the condiments in seperate small bowls for use by your guests. Serve the menudo in bowls with the flour tortillas as a side.

Alaskan Cod a la Moab: Warm thoughts for coming fall chill.

As summer fades into a memorable bliss and cooler fall temps descend upon us I recall this favorite summer time dish of mine.  This hearty, flavorful yet economical recipe is great. If you don’t live in a costal area as I used to back in the day, this sure suffices in the middle of the desert for a seafood fix. The optional additions suggested at the end of the recipe also lend well to this recipe and would increase the volume of servings to 8-10 potentially.

Alaskan Cod a la Moab:

As reprinted from My Jeep Grille Adventures Camp Kitchen & Cookbook:

Serves 4-6

16 Oz. Frozen Cod (a variety of other fish can be used)

1 Tbsp sesame oil or vegetable oil

1 Clove Garlic, sliced thin

4 Ea. Scallions, sliced 1-2 inch long

1 Carrot, Vichy Cut (fancy for sliced thin diagonally)

½ cup Broccoli Florets (frozen or fresh) 

¼ cup Red Bell Pepper cut into strips

½ Lemon Juiced

1 tsp or Packet (like the ones you get from ordering take out) Soy Sauce

2 Packets Favorite Ramen (or like brand) Noodles (Shrimp Flavor reccommended)

Optional Condiment: Sambal Chili Paste, a very spicy condiment found in most markets.

 

Method of Preparation:

In a separate pan heat up enough water to follow the directions for the Noodle Packet, this usually takes only three to four minutes to cook. Plan accordingly. I strain out all of the water, to eat more like a noodle rather than a soup as its intended purpose. VERY IMPORTANT: Omit at least ½ if not ¾ of the seasoning packet when straining out all the water.

 

In a skillet (preferably non-stick for easy clean-up) heat up the oil over medium heat.

Add in the cod to the pan with the oil to sear until golden brown on one side.

Turn the cod to let cook through, until it flakes easily. Take out the cod and set aside.

Add the garlic and vegetables to cook through until tender.

Sprinkle the lemon juice and soy sauce over the contents, immediately add the pieces of cod back to the pan to help warm. Let simmer for 1 minute.

Serve over the LIGHTLY seasoned ramen noodles.

 

*Optional: Add a 8oz. bag of frozen tidi shrimp, or 8 oz. bag frozen bay scallops, or 8 oz. bag of frozen seafood medely, or dare I say the infamous Midwestern favorite Crab with a “K” (imitation crab mear).