Featured Recipe
Colorado Potato Salad
Ingredients
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC & Ace Hardware Grill Expert
Yield: Serves 8-10
Prep time: 1 hour
- 1 ½ cups of full fat mayonnaise
- 2 tbsp cider vinegar
- 2 tbsp spicy brown mustard
- 1 tbsp of your favorite savory BBQ rub
- 1/2 tbsp black pepper, ground
- 4 tbsp buffalo sauce or favorite hot sauce
- 1 tbsp hot honey
- 2 pounds purple potatoes, cooked until fork tender, cooled and wedged
- ½ cup diced red onion
- ½ cup blue cheese crumbles
- green onions for garnish
Instructions
- Boil potatoes until fork tender.
- Drain water and run cold water over potatoes until cool.
- Drain completely and place potatoes uncovered in the refrigerator until completely cooled.
- While potatoes are cooling, mix all dressing ingredients together in a bowl and store in the fridge.
- Once potatoes are cooled, wedge or half them depending on size of potatoes.
- Place potatoes into a large mixing bowl.
- Add blue cheese crumbles and diced red onion.
- Add dressing (as light or as heavy as you prefer).
- Mix well to combine.
- Garnish with green onions and drizzle with additional buffalo sauce.
Featured Recipe
Colorado Peach Moscow Mule
Ingredients
Yield: Serves 4
Prep time: 15 minutes
2 whole Colorado peaches
8 fl oz of Colorado vodka, regular or peach
3 cups Colorado ginger beer
4 sprigs of mint as garnish
1 peach, grilled
2 limes
Instructions
Cut peach into fourths, char on medium heat grill for 1 minute per side of the peach piece.
Let peach slices cool
Add one peach quarter to each copper mug.
Juice limes, add half a lime juiced for each mug.
Using a muddler, crush peach and lime juice together into a puree.
Fill mugs with ice
Add 2 fl oz of Vodka and ¾ cup ginger beer to each mug and stir to combine.
Garnish each mug with remaining peach quarters and sprigs of mint.
Featured Recipe
Colorado Strawberry Ice Cream
Ingredients
Yield: Serves 6-8
Prep time: 10 minutes
Cook Time: 15-20 minutes
Ice Cream Base
- 1 cup of white granulated sugar (divided into half cup portions)
- 5 large egg yolks
- 1 ½ cups of whole milk
- 1 ½ cups of heavy whipping cream
- 2 tbsp of vanilla paste or extract (for depth of flavor, use paste)
Sugared Strawberries
Make 2-3 hours before freezing ice cream base/making ice cream
- 4 cups of strawberries, washed, hulled and sliced to medium thickness
- ½ cup of brown sugar
If you are of legal drinking age and would like to pair a wine with your dessert, Colorado Proud recommends Carlson Vineyards Sweet Baby White. For a non-alcoholic option, check out MOR Kombucha based out of Denver, that comes in an assortment of yummy flavors.
Visit ColoradoProud.org to find more recipe inspiration and browse a directory of local dairy farmers and cheese makers.
Instructions
Ice Cream Base Preparation
Step 1 – wash, rinse and dry your ice cream machine’s bowl and paddle
For optimal results, steps 2 & 3 can be performed up to 24-36 hours before freezing the ice cream. It’s best to chill the ice cream base at least overnight.
Step 2 – place ice cream bowl in the freezer
Step 3 – make ice cream base
- In a medium sized mixing bowl, add egg yolks and ½ cup of granulated sugar.
- With a whisk, carefully combine the yolks and sugar and mix until lighter yellow in color (2-3 minutes).
- In a small saucepan, add the milk and over low heat, heat milk to 165˚ F or when small bubbles begin to form.
- Carefully and, if possible, with someone holding the bowl, slowly pour the milk mixture into the egg yolks, while whisking quickly to combine.
- Pour the combined mixture into the small saucepan and return to the heat.
- On low heat, carefully bring the mixture back to 165˚ F while mixing with a wooden spoon (be careful not to scorch the bottom of the pan/ice cream base).
- When temperature reaches 165˚ F, remove the pan and let it cool for 5 minutes.
- Add ½ cup granulated sugar, 2 tbsp vanilla paste (or extract) and 1 ½ cups heavy cream to the saucepan’s milk and egg mixture.
- Using the whisk, mix well to combine.
- Cover the bowl with plastic wrap and place the mixture into the fridge. Let cool overnight or at least 16 hours if possible. If refrigerating for longer, you can add a piece of plastic wrap directly onto the surface of the cream mixture.
Strawberry Preparation:
- Wash, dry and hull the strawberries
- Slice into medium thick slices and place into a mixing bowl
- Add brown sugar and mix well to combine
- Place in the fridge, uncovered and let rest until needed
Preparing the mixture for freezing:
Option 1: Use an electric (or old fashioned!) ice cream mixer as directed for the final ice cream product.
Option 2:
- Place frozen mixer bowl onto mixer
- Add the top piece and scraper paddle
- Add in the chilled ice cream base and turn mixer into low speed
- Churn ice cream at low speed (setting 3-4)
- Churn for 20-25 minutes or until ice cream looks like soft serve ice cream
- Lower the bowl and remove mixing paddle, then remove bowl from the mixer
- Add the strawberries and half of the juice into the ice cream and fold into the mixture
- Add the rest of the juice and fold in
- Place bowl into freezer and freeze until desired firmness of ice cream is reached
- Scoop and serve with sliced strawberries, whipped cream, or your favorite dessert garnish
Featured Recipe
Nothing "Beets" Hummus
Ingredients
- 1 cup of red beets, roasted, peeled and diced
- 1 15 oz can of garbanzo beans, drained (or cook your own)
- ½ cup tahini, roasted
- 1/3 cup lemon juice, fresh with no seeds
- 3 tbsp of garlic puree or 6 medium cloves
- ½ cup extra virgin olive oil
- Kosher salt to taste
- Fresh ground black pepper to taste
- Ground cumin to taste
Instructions
Yield: Serves 4-6 people
Prep time: 10 minutes
Cook Time: 10 minutes
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Cooking Instructions:
Add the following items to the bowl of a food processor, making sure not to overfill it: beets, garbanzo beans, tahini, lemon juice, garlic puree.
Process on medium until fully incorporated and chopped fine.
Carefully drizzle in the oil while pulsing the processor and mix until combined.
Using a spoon, taste the hummus and season as desired with salt, pepper and cumin.
Mix ingredients in the processor after each adjustment in seasoning.
Once done, unplug the processor and remove all hummus with a rubber spatula.
Serve with carrot, cucumbers, peppers sticks and pita chips.
Devour!
Featured Recipe
Christmas-Style Enchiladas
Ingredients
- 4-5 boneless skinless Chicken thighs
- 1 yellow onion
- 4 garlic cloves
- 1 bunch of green onions
- 2 tsp tomato bouillon
- 1/2 cup chicken stock or broth
- 2 packages of La Tortilla Factory’s Handmade-Style Tortillas
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 8 oz block of Oaxaca or Mozzarella Cheese
- 1 4 oz can sliced black olive
505 Southwestern Ingredients
Instructions
These may be Christmas-Style, but you’ll want to enjoy home chef Shaun Tate’s of @tatesfoodnq enchiladas year-round. Packed with 505 Southwestern Flame Roasted Green Chile and smothered in Red Chile Enchilada Sauce on one side and Salsa Verde on the other, the dish is sure to make you feel festive!
- Season boneless skinless chicken thighs with favorite Southwestern rub or taco seasoning, I seasoned with Hooks Tacos Everyday Rub. Gill on your favorite outdoor grill/cooker until the chicken reaches an internal temp of 165°F. Set aside and rest. You could use a rotisserie chicken for a quicker recipe.
- Heat 1 tbsp of olive and 1 tbsp of butter in a saute pan and add yellow onion, small dice. Saute onion until lightly browned then add 4 large garlic cloves, thinly sliced. Saute for 2-3 minutes constantly stirring making sure that the garlic doesn’t burn. Next add 2 tsp of Tomato Bouillon and 1/2 cup of chicken stock, and 1 tsp of black pepper, simmer for 5 minutes.
- Chop the chicken, combined in a bowl with onion mixture, 1/2 cup 505 Southwestern Flame Roasted Green Chile, half a block of Oaxaca (shredded).
Enchilada construction:
- You need 2 shallow bowls or plates for the sauces to dip the tortillas. Place a 1/2 cup of 505SW Red Chile Enchilada Sauce in one and Salsa Verde in the other.
- Lightly fry corn tortillas (for this recipe, you’ll do 8 for each side).
- Next dip both sides of the tortilla in one of the sauces, fill with chicken mixture and roll. Repeat until you have 6 of each, lay in a baking dish or cast iron pan, do not over crowd.
- Cover Enchiladas with corresponding sauce that they were dipped in (roughly 1/2-3/4 of a cup). Sprinkle more Oaxaca over both sets, sliced black olives, and green onions. Bake at 375° F for 20-30 minutes until Cheese is melted and lightly browned. Garnish with green onion tops.
Featured Recipe
Spiced Pear Whiskey Sour
Ingredients
Spiced Pear Syrup Ingredients:
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 cinnamon sticks
- 2 tsp allspice
- 2 tsp cloves
- 1 diced pear
Whiskey Sour Ingredients:
- 2 oz spiced pear syrup
- 3 oz bourbon whiskey (*Swenn says she uses Breckenridge Distillery bourbon)
- 1/2 oz lemon juice
- 2 oz pear juice
- 1 egg white
Instructions
Spiced Pear Syrup Instructions:
Stir ingredients and simmer for 15 minutes on medium-high heat.
Strain and set aside to cool.
Whiskey Sour Instructions:
Shake vigorously with ice and strain into a glass.
Mas Recipes to make:
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Review: Blue Apron
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