It might be hard for some people to imagine one good thing about a whole month of rain , in the middle of the summer no-less, but rainy season in the mountains of colorado can only mean one thing: mushrooms!!

Before I knew the meaning of “mycophile”  I already was one.

When I  moved to Colorado I hoped I would be as blessed as I had been in my formative mushroom hunting years as a little girl in Russia.

Did you know that: In North America alone, there are an estimated 10,000 species of mushrooms, only 250 of which are known to be edible. So, just be careful when you go out to hunt and pick your own: buy a book, or better yet, bribe a friendly local mycologist (aka fungi expert) to tag along.

IF you get lucky with a large yield, be sure to clean, slice and dry in a 200 degree oven (or dehydrator) or better yet, use these sexy mushroom recipes and feed a crowd:

Creamy Mushroom Soup

INGREDIENTS

1 stick butter

¾ C minced shallots

½ t minced garlic

½ t ground nutmeg

4C mushrooms-use variety if you can, wiped clean and sliced

1½ C chicken stock or broth

4C  hot water

¼ C dried porcini mushrooms , rinsed well

1/3 C dry sherry or Madeira

1C cream

2t lemon juice

Sauteed Wild Mushroom Garnish (optional)

2T butter

½ C shiitake, chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin

INSTRUCTIONS

1. Melt butter in large, heavy-bottomed pot over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer.

2. Pour soup into a large bowl. Rinse and dry pot. Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Return soup to cooking pot; stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper, and serve with sauteed mushroom garnish, if desired. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.

For the Sauteed Wild Mushroom Garnish (optional)

Heat butter in medium skillet over low heat; when foam subsides, add mushrooms and sprinkle with salt and pepper. Cover and cook, stirring occasionally, until mushrooms release their liquid, about 10 minutes for shiitakes and chanterelles, about 5 minutes for oysters, and about 9 minutes for cremini. Uncover and continue to cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are browned, about 2 minutes for shiitakes, about 3 minutes for chanterelles, and about 2 minutes for oysters and cremini. Sprinkle a portion of mushrooms over individual bowls of soup and serve.

Mushroom Crostini

INGREDIENTS 

16 oz. button mushrooms, trimmed, cleaned and thinly sliced

1/3 C chopped fresh flat-leaf parsley

¼ C  extra-virgin olive oil

¼ C fresh lemon juice

Sea salt and  freshly ground black pepper

4 oz. parmesan

Baguette, sliced diagonally

DIRECTIONS

In a medium  bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler shave the Parmesan on top. Set aside for 5-10 minutes.

Grill the baguette slices (with olive oil, optional) on high on a charcoal or gas grill or broil for 30 seconds per side in the oven.

Serve with mushroom topping, adding more parmesan if desired.

Mushroom Risotto

(from America’s Test Kitchen)

Serves 6 as main course, 8 as first course

Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.

INGREDIENTS

• 2bay leaves
• 6sprigs fresh thyme
• 4sprigs fresh parsley leaves
• 1ounce dried porcini mushrooms , rinsed in mesh strainer under running water
• 3 1/2cups low-sodium chicken broth
• 2teaspoons soy sauce
• 6tablespoons unsalted butter
• 1 1/4pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
• 2medium onions , chopped fine (2 cups)
•  Salt
• 3medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
• 1pound Arborio rice (2 1/8 cups)
• 1cup dry white wine or dry vermouth
• 2ounces Parmesan cheese , finely grated (about 1 cup)
• 2tablespoons chopped fresh parsley leaves
•  Ground black pepper
• INSTRUCTIONS
• 1. Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.
• 2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.
• 3. Heat 3 tablespoons butter in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.

 AS ALWAYS, GIANT THANK YOU TO WHOLE FOODS MARKET FOR THEIR SPONSORSHIP AND SUPPORT!

Today’s Show

What can be more American than hot dogs?? Well, other than apple pie and fireworks and icy cold beer…but don’t they all go so nicely together?!! It’s the 4th and to celebrate, we decided to fire up the grill and throw something crazy on it-cheese-stuffed-bacon-wrapped brat, anyone?

Here’s a list of fun ideas for you and your bbq-lovin’ pals. Be safe today…ie, don’t eat too many hotdogs!

Cheese Stuffed Bacon Wrapped Hot Dogs

Ingredients:

1 teaspoon ketchup

1 teaspoon Dijon mustard

4 large hot dogs, knockwurst, or kielbasa

1/2 ounce cheddar cheese, cut into long sticks, or use pre-made cheese sticks

2 Tbsp chopped onion (optional)

1 cup refrigerated sauerkraut, drained, roughly chopped (optional)

4 slices bacon, rolled out and partially cooked

Vegetable oil

4 long hot dog buns

Directions:

Prepare your grill for direct medium high heat. Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, if using, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.

Place a strip of cheese deep within the pocket of each hot dog. If using onion/sauerkraut-top with sauerkraut and onions. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.

Coat your grill surface with vegetable oil so that the hot dogs don’t stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you’re cooking don’t fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.

Makes 4 stuffed hot dogs.

Crispy Wonton Hot Dogs with Sesame Ginger Sauce

Ingredients:

12 large wonton sheets

12 hot dogs, turkey-dogs or veggie-dogs

1 C pickled cabbage

¼ C wasabi sauce

1 ½ C veggie oil

Sesame Ginger Sauce for dipping (recipe follows)

Ingredients

2 tablespoons soy sauce

1 tablespoon Dijon mustard

¼  teaspoon sesame oil

¼  teaspoon grated fresh ginger root

2  ½  teaspoons water

Directions

In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

For the Dogs:

Separate the wonton sheets, using one sheet at a time, spread a teaspoon of wasabi sauce on the wonton sheet. Turn the wonton sheet so it is in “diamond” shape with a corner facing you, one facing away and 2 corners on each side. Place 1oz of pickled cabbage in the center of the wonton sheet and place the hot dog on top. Fold the top corner over the hotdog and begin to roll, folding the ends in. When you get to the end of the wonton sheet, wet the edges to seal the pastry and set aside. Repeat with all of the hotdogs and wontons.

Preheat oven to 350. Heat the vegetable oil to medium and add the wonton-wrapped hotdogs 3 or 4 at a time, depending on the size of skillet used. Fry the wontons until golden brown and crispy and place on a paper towel to drain excess oil. Set aside onto a cookie sheet. Place cookie sheet into the oven for 5-10 minutes to finish cooking the hotdogs. Cut on the bias and serve immediately with the ginger sesame sauce.

Thai Hot Dogs

I got creative with the Whole Foods Market’s brats selection and used jalapeno brat here. I just topped it with mango strips and tempura crispies to achieve the “Thai” flavor. Feel free to add some sort of peanut sauce here or perhaps a coconut milk-based sauce. Below is the tempura crispies techinique.

Tempura Crispies

Combine the tempura batter according to the mix directions. Heat some oil in a small skillet to medium/high. Get a slotted spatula and paper towels ready on the side. Once the oil is hot, take a spoon and dip it into the tempura batter mix and drizzle the batter in, flicking your wrist and getting the batter to splatter like strings.

Allow to fry for 10-15 seconds and remove from the oil with a slotted spatula. Drain on paper towels and serve with jalapeno/mango hot dogs.

Thanks for watching the Everyday Show, friends!! More fun stuff to come soon!!

As always, giant THANK YOU to our sponsors from WHOLE FOODS MARKET!!

Have you ever noticed there’s not really a “chicken”commercial, complete with a symphony orchestra background, or some sort of tropical looking landscape made out of cutlets? But I guess America’s favorite poultry doesn’t need any advertising. It IS what’s for dinner most of the time in an average American home…you guys must be getting so bored with this go-to staple. Well, with summer just around the corner, I thought I’d put together some fun, light ideas to utilize the season’s most abundant produce and flavors, so you can reignite the grill, and your passion, for these attractive new ways with the bird.

Maple Glazed Chicken, Sweet Potato and Apricot Skewers

Ingredients:

1 lb. boneless, skinless chicken breasts (halves) cut into medium size pieces

¾ lb. sweet potato, peeled and cubed (about 1 ½ inch pieces)

½ C pure maple syrup

2 T honey

2 T soy sauce

4-5 ripe apricots, pitted and quartered

3-4 chipolini onions, peeled and quartered

S/P to taste

8 12” metal or wooden skewers (if using wooden skewers, be sure to pre-soak them)

Directions:

Pre-heat grill to medium-high. Meanwhile, bring a large pot of water to a boil. Score the sweet potato all the way around and place into the boiling water. Let cook for about 10 minutes, and while it’s cooking make an ice bath for the potato and place it in the sink. After 10 minutes remove the potato from the pot with tongs and place in the ice bath. Let stand for 10-15 seconds, then remove all of the potato skin.

While the potato is pre-cooking, stir together the maple syrup, honey and soy sauce in a small dish, divide in half and set aside.

Thread the skewers with apricots, onions, chicken and sweet potato chunks and repeat, leaving a bit of space on either side of the skewer. Continue with the remaining items until all skewers are made, placing the skewers in a large cookie sheet. Glaze each skewer with the 1^st half of the maple sauce and freshly ground salt and pepper.

Oil the grill grates and place the skewers on the grill for 4-5 minutes per side, flipping only once.

Transfer skewers to a large serving plate and brush with the remaining glaze.

Tempura Fried Chicken

Ingredients

2 T salt

1 T black pepper

1 T garlic powder

½ T paprika

¼ t cayenne

vegetable oil for frying

¼ C cornstarch

1 egg yolk

1 C AP flour

1 ½ C sparkling, ice cold water

2 boneless, skinless chicken breasts cut into strips or nuggets

Directions

Lightly coat the chicken strips in the cornstarch, shaking to remove any excess. Set aside. In a large pot or wok preheat the oil to 360 degrees F.

In a bowl, beat the egg with the cold sparkling water. Add the flour and spices and mix lightly and quickly just until smooth. Dip the chicken into the batter shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels.

Serve with a plum sauce or favorite dipping sauce.

Grilled Caesar Salad with Radicchio and Marinated Chicken

1 medium head romaine lettuce (about 1 lb.)
1 medium head radicchio (about 8 oz.)
½ C olive oil
1 medium clove garlic
1 small anchovy fillet, rinsed and patted dry
2 ½ T balsamic vinegar
½ t Dijon mustard
S/P
½ C grated parmesan

2 boneless, skinless chicken breast halves, from Whole Foods Market in Rocky Mountain Pepper marinade.

Preheat the grill to medium-high.

Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.

Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, 3-4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.

Press the garlic and the anchovy through a garlic press into a large salad bowl. Whisk in the vinegar, mustard, and ½ t each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Grill the chicken on medium-high, about 4 minutes per side, or until an instant read thermometer reads 150-160. Allow the chicken to rest and slice into strips.

Serve the salad topped with grilled chicken and croutons if desired.

Almond Crusted Chicken Strips and Nectarine Salad

Ingredients:

dressing
¼ C buttermilk
1 T plain Greek yogurt
1 T vinegar
½ t honey
2 T olive oil
1 T fresh chives, chopped
S/P

chicken:
2 eggs, beaten
1 ¾ C sliced almonds, lightly toasted
½ C AP flour
1 ½ lbs. chicken tenders, sliced into 3 strips each and lightly pounded

3 T veggie oil
S/P to taste

salad:
6 C torn butter lettuce or baby arugula
2 medium ripe nectarines, pitted and quartered
Directions:

dressing

Combine the buttermilk, yogurt, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

chicken

Pulse the almonds and flour together in a food processor until the almonds are chopped. Grind salt and pepper over the chicken strips and toss. Place the eggs and the almond mixture in wide plates or shallow bowls.

Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.

Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken strips until light golden brown on both sides and just cooked through, 2-3 minutes per side. Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if needed.

In a large bowl, toss the lettuce or arugula with the nectarines with about half of the dressing. Season to taste with salt and pepper. Top with chicken strips and drizzle additional dressing over the chicken and serve family style.

Authentic Pad Thai with Chicken

1/3 C fish sauce
1/3 C fresh lime juice (use tamarind paste or concentrate if you can)
1/3 C agave nectar (use palm sugar if you can)
5 T vegetable oil; more as needed
1 large clove garlic, minced
1/3 C small dried shrimp, soaked in warm water for 20 minutes and drained (optional)
1 t cornstarch

3 T soy sauce

2 C thinly sliced chicken breast meat
4 large eggs
10 oz. pad thai noodles, soaked in warm water for about 20 minutes, and drained
1 ½ C chicken broth
1 C bean sprouts, rinsed and trimmed
½ C Thai basil leaves

½ C cilantro leaves
¼ C roasted peanuts (unsalted), chopped
3 scallions, sliced thin on the bias
2 Thai chiles seeded, thinly sliced
1 medium lime, cut into 6 to 8 wedges

In a medium bowl, whisk the fish sauce, lime juice (or tamarind concentrate), and agave nectar (or palm sugar) until the agave is completely dissolved. Set aside.

Whisk cornstarch and soy sauce together and place the chicken pieces in this marinade and set aside.

In a large wok, heat 2 Tbs. of the oil over high heat until shimmering hot. Add the garlic and stir-fry until golden, about 15 seconds. Add the dried shrimp and stir-fry for 15 seconds. Transfer to a medium bowl, leaving behind as much oil as possible, and set aside.  Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes). Take the chicken out and set aside.

Return the wok to high heat and add 1 Tbs.of the oil. Crack the eggs into the wok and scramble gently to break the yolks, cook until just set, about 1 minute. Transfer to a small bowl and set aside. Wipe the wok of any leftover egg residue.

Heat the remaining 2 Tbs. oil in the wok over high heat. Add the noodles, broth, and fish sauce mixture. Cook, tossing occasionally, until the noodles have completely absorbed the liquid and are sizzling, 4 to 6 minutes. Add the dried shrimp and chicken, toss a few times, and divide among plates or bowls. Garnish each serving with some scrambled egg, bean sprouts, basil, peanuts, scallions, and chiles. Serve hot with the lime wedges on the side for squeezing over the noodles

As always, thanks to Whole Foods Market for sponsoring our segment and thank you to all our viewers, supporters and fans!

I typically love any occasion where the tradition is to celebrate with food and drink, but Cinco de Mayo has a special place in my heart due to my undying devotion to TEQUILA. A fine tequila is like a hot chocolate on a snowy Christmas night, or a compliment from a good-looking stranger…or rolling in a pile of puppies…you get my drift.

I hope I’m not the only gringo who gives this holiday the respect it deserves by celebrating with a snifter full of “1942″ …who knows, if the Mexican army didn’t tell the French what time it is so many years ago, the US might not be what IT is today, (and even with its’ flaws, I think we can all agree, America rocks!!) so let’s help our southern neighbors rejoice in proper tradition: lick, shoot and suck…

Many have written this holiday off as just an excuse to drink tequila (SO??!!) which might make some people’s faces (and stomachs) turn all the colors of the Mexican flag, so if you can’t handle the salty/limey magic in it’s pure form, here are a few recipes using this fine distillate so you can get in the Fiesta mood:

Smokey Cherry Margaritas

2 oz. tequila, 100% agave
1 oz. fresh lime juice
1 oz. simple syrup made with agave nectar

2 oz. Just Tart Cherry Juice

lime and smoked salt garnish

Tequila Flan Cake

6 large plain croissants

2 oz. tequila, preferably anejo

2 ½ C sugar

6 large eggs

8 oz whipped cream cheese

18 oz. evaporated milk

7 oz condensed sweetened milk

2 C half and half

1 T vanilla bean paste

6-8 medium croissants

Preheat oven to 350°F .Cut the croissants in half and toast in the oven on a baking sheet.

In a small sauce pan, caramelize the 2C sugar (dissolve it over medium heat till light golden brown). Add the 2 oz. tequila and blend.

Pour the molten sugar into a 9×11 casserole pan, making sure to coat the entire bottom of the pan. Allow to cool and layer in the croissants (they will be stacked on top and overlapping).

In a blender mix eggs for 2 minutes. Add the cream cheese, evaporated milk and condensed milk, blending till smooth. Follow with the remaining ingredients and blend everything together.

Pour the creamy mixture over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants.

Place pan in a larger pan and fill that pan with ½” water.

Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up.

Allow to cool completely. Cut with round form and serve drizzled with melted tequila/caramel sauce.

Tequila-Lime Gazpacho with Margarita Shrimp

For the Gazpacho

1 ½  lbs heirloom tomatoes, peeled, seeded and chopped

1C Tomato juice

1 C cucumber, peeled, seeded and chopped

½  C chopped red bell pepper

½ C chopped red onion

1 habanero, seeded and minced

3 medium garlic cloves, minced

¼ C extra-virgin olive oil

1 lime, juiced

2 t balsamic vinegar

2 t Worcestershire sauce

½ t toasted, ground cumin

1 t sea salt

¼  t freshly ground black pepper

2 oz tequila

2 T fresh cilantro leaves,

For margarita shrimp

1 lb raw large shrimp, head off

2T Sriracha

1 t lime juice

1 t sugar

1 T tequila or Mezcal

For the shrimp

Peel, de-vein, was and dry the shrimp. Mix the remaining ingredients and combine with the shrimp. Marinate for 1 hour.

Preheat grill to high. Char the shrimp on the grill for 1-2 minutes on each side, until they barely turn pink. Set aside and allow to cool.

For the Gazpacho:

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt, pepper and tequila and stir to combine. Transfer 1 ½ C of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve in a martini (or other fancy glass) garnished with charred shrimp and cilantro.

Chipotle Roasted Pork with Agave Glaze

3 lb  boneless pork loin roast

½  t salt

1T cumin

1T chili powder

3 cloves garlic, crushed

¼ C chipotle sauce

½ C water

¼ C fresh lime juice

¼ C chopped cilantro

1 C tequila, divided

1 C agave  nectar

Combine salt, cumin and chili powder and rub on the pork roast. Place the roast in a slow cooker, and season with garlic on top of roast. Pour in the chipotle sauce and ½ C water and ½ C tequila.

Cover, and cook 7 hours on Low.

Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid.

Pre-heat oven to Broil.

Meanwhile, combine the remaining tequila and agave nectar in a small saucepan. Cook over medium/high heat until reduced by about ¼.

Place the shredded pork on to a non-stick cookie sheet and pour the sauce over the shredded pork. Place the sheet under the broiler for 5 minutes, rotating every minute to evenly crisp the pork.

Serve as sandwiches, nacho topping or over rice.

As always, a giant THANK YOU to Whole Foods Market for their constant support and for sponsoring the segment!!

So Easter is coming and you’re hard at work dying all those hard boiled eggs…but come Sunday afternoon, what the huevos are ya gonna do with all of those cooked yolks and whites??!!

Before you get out the mayo to mix yet another batch of potato or egg salad, read on for some OTHER ways to use your HBE’s

Pear Tart Linzer Style

Dough:
1C walnuts or almonds, lightly toasted
½ C sugar
1 ¾ C flour
1 t cinnamon
1 t grated lemon zest
½ t sea salt
1/8 t ground cloves
2 hard-cooked egg yolks, crumbled
1C cold unsalted butter, cut into ½ inch pieces
2 raw egg yolks
½ t vanilla paste

Filling:
4 C peeled, cored, sliced pears
6 T flour
1 C cranberries (fresh or frozen)
½ C sugar

To finish:
1 egg yolk
¼ C cream or whole milk

Dough:

In a food processor, pulse walnuts and sugar to a sandy texture. Add the flour, cinnamon, lemon zest, salt, cloves, and crumbled hard-cooked egg yolks. Pulse briefly to combine. Add the butter and pulse until the dough starts to come together and looks clumpy. Add the raw yolks and vanilla and pulse until well combined. The dough will be sticky and moist-cookie dough consistency.

Cut the dough in half (each piece should be about 12-3/4 ounces), set each half on a large piece of plastic, and shape each into a flat disk, using the plastic to help you flatten. Wrap each disk in its plastic and refrigerate for at least 1 hour.

Tart:

On a floured work surface, roll each disk of dough into an 11-inch round about ¼ inch thick. Put one round on a plate and refrigerate, uncovered. Fit the other round into a 9-inch fluted tart pan with a removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flush with the top of the pan, about 1/3 inch thick. Sprinkle 2 T of the flour on the bottom of the tart and spread to evenly cover. Toss the pears and cranberries with the remaining ¼ C flour. Arrange the fruit in the tart shell so that the pears lie as flat as possible and there are some berries showing on top. Scrape any remaining flour over the fruit and sprinkle with the sugar.

Take the other piece of dough from the refrigerator and cut it into eight 1-inch-wide strips and place them, evenly spaced, over the top of the tart.  Then, on a sharp diagonal to the first four, set the other four strips on top, so that the overlapping layers make diamond shaped windows.  Trim the ends of the strips and press them into the edges of the tart.

Bake:

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Whisk the egg yolk with the cream or milk. Brush the tart’s lattice top with the egg glaze. Bake on the baking sheet until the pastry is golden brown, 45 min. to 1-1/4 hours. Let cool on a rack for 1 hour and serve slightly warm.

Mimosa Dressing

1 large egg, hard boiled

Artisan Bibb lettuce, sliced in half

2T lemon juice
1T Dijon mustard

Ground pepper to taste

Celtic sea salt to taste
¾ C extra-virgin olive oil
2T parsley, chopped
1T shallot, minced

In a small bowl, whisk the lemon juice and mustard. Add salt and pepper and then whisk in the oil in a slow, steady stream. Stir in the parsley and shallot.

Peel the egg and mash the yol and white separately through a fine sieve. Stir the sieved egg into the dressing and taste for seasoning. Arrange two lettuce wedges on each of six large salad plates and spoon the dressing over them. Serve chilled.

Veggie Pate

4 T unsalted butter
1 onion, chopped
2 thyme sprigs
5C baby bella mushrooms, diced

2C shiitake mushrooms caps, diced
Freshly ground black pepper

Celtic sea salt
½ C dry sherry
1 cup walnut pieces, toasted
2 cloves garlic, minced
½ t lemon juice
¼ t lemon zest
2 hard-boiled eggs, peeled and roughly chopped
Extra-virgin olive oil, for drizzling
Flaky sea salt, for garnish
Chives, for garnish

Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Stir in the mushrooms, salt, pepper; cook, on high heat stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Deglaze the pan with the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Transfer the mixture to a medium bowl and cool to room temperature.

Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, salt, and  pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs.

Season to taste with more salt, pepper, and lemon juice. Serve on top of crostini or in a bowl, drizzled with olive oil and sprinkled with flaky sea salt and chives.

How long DOES it really take to get it HARD?!!

*take your eggs out of the fridge 10-15 minutes before boiling them

*bring the water to a gentle boil, and gently place the eggs in one at a time, leaving plenty of room for the eggs.

*be sure the eggs are completely submerged

*In Denver-11 minutes is the perfect HBE.

Having a hard time peeling that sucker out of it’s shell?

Few tips:

-Tone it down-don’t have your eggs cook at a raging boil…just a slow, rolling hot bath

-Accessorize-add a little baking soda to your cooking water

-Chill-shock the eggs in ice water right after they’ve finished cooking for an easy peel

More HBE ideas:

*Smoked Salmon (or smoked trout) deviled eggs

*Salad Nicoise

*“Steak and Eggs” salad, with gorgonzola

*Deep fried potato skins with crab and (yes) egg salad

*Linzer Cookies!!

Now, off to Passover Seder…Chag Pesach Sameach!!

Guinness Onion Soup

• 3 tablespoons unsalted butter , cut into 3 pieces
• 6 large yellow onions (about 4 pounds), thinly sliced
• Celtic Sea Salt
• 2 cups water , plus extra for deglazing
• 1 ½ C Irish Stout (Guinness)
• 4 C chicken broth
• 2 C beef broth
• 6 sprigs fresh thyme , tied with kitchen twine
• 1 bay leaf
• Ground black pepper

Cheese Croutons

• 1 small Irish Soda Bread,  sliced
• 8 Oz Dubliner Cheese (about 2 1/2 cups)

For the soup:

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.

Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot.

Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.

Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)

Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.

Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.

Stir in the beer and cook, stirring frequently, until the beer evaporates, about 5 minutes.

Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes.

Remove and discard herbs, then season with salt and pepper.

For the croutons:

While soup simmers, arrange soda bread slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup.

Top each bowl with 1 or 2 bread slices (do not overlap slices) and sprinkle evenly with Dubliner. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

The Facts:

Fat Tuesday, the culmination of the season between Christmas and Lent and  falls on the day before Ash Wednesday, the first day of Lent. During this 46-day Lent period, many Christians forego the eating of meat, either completely or on Fridays and traditionally give up a favored food, drink, or habit. Fat Tuesday is a last chance party excuse before a six-week period of abstinence, and residents of New Orleans, Louisiana, are famous for their Mardi Gras celebrations and parades.

If you’re unable to make it to Bourbon Street, who’s to say you can’t have a boozy bash of your own?! Of course, it’s not ALL about drinking, this is a delicious excuse to eat some Cajun and Creole food and give thanks that the folks on the bayou made this holiday so special.

The Foods – Some Traditional Staples:

Gumbo

Jambalaya

Passion Fruit Hurricanes

And now for the Mistress Take:

Mini Cajun Corn-Bread Gougeres

• 1 C water
• 3 tablespoons unsalted butter, diced
• ¾  teaspoon salt
• 1 C corn flour
• 4 large eggs, chilled
• 1 C (packed) coarsely grated extra sharp cheddar cheese (about 4 ounces)
• ¼  teaspoon freshly ground black pepper
• ¼ teaspoon cayenne
• ¼  teaspoon chili powder

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.

Bring 1C water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and spices.

Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.

Bake gougères until golden brown, about 15 minutes, then turn the heat down to 350 and bake for 10-15 more minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.

The Parties:

There’s plenty to do in town and out-where will you end up on 3.8?

http://www.westword.com/events/category/mardi-gras-1149163/

http://denver.metromix.com/bars-and-clubs/roundup/mardi-gras-parties-in/1754564/content

http://mardigrasdenver.eventbrite.com/

http://www.yelp.com/topic/denver-mardi-gras-in-denver

http://www.holidays.net/mardigras/didyouknow.htm

Crawfish Beignets  (fritters) with Cajun Dipping Sauce

• 2 eggs, beaten
• 2/3 C Whole Foods Craw Fish Cajun Dip
• ½  C  flour
• Oil for deep-fat frying
• ¾ C mayonnaise
• ½  C ketchup
• ¼ teaspoon prepared horseradish, optional
• ¼  teaspoon hot pepper sauce
• ¼ teaspoon Cajun seasoning

In a large bowl, combine the egg, crawfish dip, spices and flour until blended.

In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.

In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.

Crab  Mac and Cheese inside Parmesan-Crisp Cups

• For the Mac’N’Cheese
• ½ pound elbow pasta
• 3 T unsalted butter
• 3 T flour
• 1 teaspoon dijon mustard
• 3 C milk
• ½  teaspoon paprika
• ¼ teaspoon cayenne
• 1 large egg-beaten
• 12 ounces extra sharp cheddar, shredded
• 1 teaspoon Celtic sea salt
• 16 oz. cooked, shredded crab or lobster meat (optional)
• Fresh black pepper

Topping:

• 3 T unsalted butter
• 1 C bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk and spices and simmer for ten minutes.

Temper in the egg. Stir in ¾  of the cheese. Season with salt and pepper. Fold the macaroni and crab or lobster (if using) into the mix and pour into a 2-quart dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

For the Parmesan Cups:

16 oz. freshly grated parmesan or 3-cheese (Italian) mix

Heat the oven to 350 degrees. On a parchment lined baking sheet, place ¼ C circles of the shredded cheese and spread lightly. Bake for 10 minutes, or until golden brown, slightly spread out and melted and bubbly. Remove from oven and immediately place the crisps into mini muffin tins, forming mini cups as the crisps harden. Allow to cool completely.

To Assemble:

Using an ice cream scoop, place a scoop of mac’n cheese into the parmesan cups. Garnish with paprika or parsley, or both.

Bread Pudding with Bourbon Crème Anglaise Sauce

For the Crème Anglaise:

• ½ C half and half
• ½ C whipping cream
• 1 teaspoon Vanilla bean paste
• 3 large egg yolks
• 3 tablespoons sugar
• ¼ C Bourbon (optional)

Combine half and half, cream and vanilla in heavy medium saucepan. Bring milk mixture to simmer. Add the bourbon and remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

For the Bread Pudding:

• 1C granulated sugar
• 5 large beaten eggs
• 2 cups milk or cream
• 2 teaspoons pure vanilla extract or paste
• 3 C cubed bread (challah, Italian or leftover)

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

Pour bread mixture into prepared pan and bake for 35 to 45 minutes, or until set. Remove from oven.

Allow to cool and cup with round form. Place on plates and serve with Bourbon Crème Anglaise.

Enjoy!!

One of my favorite meals is neither breakfast nor lunch-it’s the love child of the 2 enchanting meals.  It’s a magical fare that, for some reason,we only have time for on the weekends-BRUNCH!!

I wonder if it’s the allure of drinking in the morning that appeals to so much to my fellow brunch lovers, or the fact that we can usually feel pretty guilt-free swapping our daily “good-for-you” Greek yogurt’n'berries or oatmeal, for something more exciting like Benedicts, pan-fried cake and egg custards. Or, better yet-for those who can’t settle on whether to go for the soup’n'salad or the pile of hotcakes with molten syrup-there really IS an answer.

It is no wonder that brunch has taken such a front-n-center focus for [Denver] foodies-we are blessed with numerous options-many of which don’t require even a cab ride-almost every hood in Cow-town has a favorite brunch joint.

Here are some top-of-the-town options:

Root Down

Duo

Coral Room

Stella’s

Snooze

Lola

Rioja

Cafe Bisque

Toast

Mona’s

Gaia Bistro

Jelly

Olivea

Beatrice and Woodsley

But what if you want to brave into the world of egg cookery and fluffy flapjack mastery on your own? Well, I’m here to say that it CAN be done…even in your pj’s!!

Blueberry/Maple Sausage Crepes

Ingredients

1 C Milk

3 Eggs

¼ C Sugar

4oz. Butter, melted-plus more for crepe pan

1C Flour+2T for the sauce

2Lbs. Blueberry/Maple Sausage

2C Heavy Cream

8 oz. Grated Havarti

S/P

1 C Dry Sherry

1C Shallots-minced

1T Garlic-Minced

Preparation

To make crepes:

Whisk together milk, eggs, sugar and flour until well incorporated. Add melted butter. Add a pinch of salt, strain through sieve and let stand for a few minutes. While the batter rests, pre-heat a non-stick (medium sized) skillet on medium-high heat; Be sure to wipe your skillet with an oiled kitchen or paper towel, just to moisten your skillet, so it doesn’t heat up dry. Add approximately a ½ teaspoon dollop of butter to the skillet and roll it around to spread, then ladle or spoon ¼ C of crepe batter onto the skillet and roll it around, making sure the batter spreads thinly and evenly around the skillet. Allow to cook until small bubbles form in the middle of the crepe and it becomes opaque. Once the sides start to get crispy, remove the crepe by sliding it onto a large plate. There is no need to flip the crepe. Using a cooking spray or a small dollop of butter, “moisturize” the cooked crepe. Repeat with the rest of the batter.

To make sauce:

In a large pot or pan over high heat, sauté ½ of the shallots until slightly browned and getting caramelized, about 5 minutes. Add minced garlic and sauté, stirring frequently. Deglaze the mixture with the sherry and allow to cook until almost fully evaporated, about 1-2 minutes. (Smell the mixture before adding anything else-if it still smells like booze, wait and allow it to cook off some more) Add the 2T of flour and stir until fully incorporated and paste-like. Add the heavy cream, stirring frequently and bring to a boil. Reduce to simmer and cook for about 5 more minutes, allowing the flavors to marry. Set aside.

To make filling:

Using the remaining shallots, sauté over medium-high heat with the sausage, until the sausage is cooked and slightly browned/caramelized, about 5-10minutes. Take off the heat and add half of the shredded havarti. Set aside and allow the cheese to melt and then mix well.

Bake the crepes:

Pre-heat oven to 350 degrees.

Fill each crepe, like an enchilada, with ½ C of the sausage mixture and roll into a tube, placing each tube into a 9×13 pan, laying the crepes “short-ways”, across the narrow portion of the pan. (So, not like you would lay lasagna noodles).

Once all of the crepes are arranged, pour the cream sauce over the crepe tubes until they are covered and drizzle the remaining shredded havarti over the sauce.

Bake until the cheese/sauce is bubbling and the top layer begins to brown, approximately 10 minutes.

Plate:

Using a spatula, carefully place 1-2 crepes on a beautiful plate and drizzle with a little sauce from the pan. Or prepare a family-style platter and transfer the crepes, one by one, using 2 spatulas. Pour with sauce and decorate with a little fresh greenery, if desired. Serve and enjoy immediately….with a mimosa.

**Notes**

-Blueberry Maple sausage is made by Whole Foods. If you’d like, you can combine fresh blueberries, molasses, 100% maple syrup and breakfast sausage to make your own.

-This is a fantastic Christmas morning or brunch dish.

-This dish can be made gluten-free, by substituting regular flour with an all –purpose GF flour, such as Arrowhead Mills.

-Be sure to stop by Whole Foods for the blueberry-maple sausage. They’re the only ones who have it!!

Best Pancakes Ever

3T Butter, (unsalted)

2C AP Flour

¼ C Sugar

2 ½ t Baking Powder

½ t Baking Soda

½ t Kosher Salt

2 ¼  C Buttermilk

2 Eggs

Veggie Oil-for skillet or griddle

100%Pure Maple Syrup (warmed) for serving.

Melt the butter and set aside. In a large bowl, mix the dry ingredients. In a separate bowl mix the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and mix gently, being careful not to over-mix. There should still be lumps. Stir in the melted butter and let the mixture rest while you’re heating the griddle or skillet.

Heat the skillet or griddle over medium heat-you will know when it’s ready when little water droplets ”dance” before evaporating. Lightly oil the surface and pour ¼ C batter, working in batches and spacing the pancakes about 1 inch apart.

Cook each pancake for about 1-2 minutes, or until the edges start to look dry and air bubbles form on the surface. Check the underside to be sure it’s well browned and flip the pancake. Cook the other side for a bout a minute more and transfer to a baking sheet and keep warm in the oven while the other pancakes cook. Serve immediately with warm maple syrup and butter.

*Tips:

-Don’t over mix the batter or your pancakes will turn out heavy and stiff.

-Allow the lumps-by mixing the dry and wet ingredients separately, you are preventing the gluten formation which would be responsible for hard, dry pancakes.

-Let it rest-allowing the batter to chill out before you fry your cakes gives the gluten that has formed from the mixing, to relax, which is what you want for a fluffy flap jack.

-Temperature is KEY: too hot and you’re fried on the outside, raw in the middle, too cool and  you’re stuck with flat, pale cakes. When the water droplets dance, you’re good to go.

-Feel free to garnish with fresh fruit or add ½ C of frozen or fresh berries to your pancakes for a deeper flavor. If it’s raining, put on some Jack Johnson and  add bananas.

The Proper Omelet

2 Eggs

Salt/Fresh ground pepper

¼ C Grated Cheese (or 1 Slice of Cheese)

½ T butter

Heat an 8” skillet over medium heat and add the butter. While the butter melts, whisk the eggs, salt and pepper until the egg white are incorporated and the mixture is slightly frothy. Pour the eggs into the skillet and allow to sit for 30-60 seconds-do not disturb. Once the eggs start to set around the edges, start to lightly scramble them with a rubber spatula, while lightly shaking the pan, working form the middle out towards the edges. Scramble and shake gently just until the eggs start to set on the bottom, but are still undercooked on the top-about 1 minute. Turn off the heat and smooth the top of the eggs. Tap the skillet once to settle and smooth the eggs.

Spread the cheese down the middle of the omelet, smoothing if needed. The top of the omelet will be loose, the bottom should be light in color.

Fold 1/3 of the omelet towards the center, over the cheese. Fold again and invert the pan onto the plate.  folding the omelet in 3, like a letter. Add a dash of butter on top for optional shine.

*Tip:

-You can add anything to an omelet that you’d like, but be sure that if it’s veggies or meat, they are properly pre-cooked.

-Low heat, and patience, is the key.

Breakfast Potato Fritata

3 large potatoes, peeled and shredded

1 cup diced onion

Salt and freshly ground black pepper

4 to 5 tablespoons olive oil, or to taste

6 large eggs

2 to 3 tablespoons freshly grated Romano or any other cheese

Minced fresh parsley leaves

Pat dry the potatoes and onions.

In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot.

Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.

In a bowl, combine the eggs, cheese, and salt and pepper. Add the vegetable mixture and gently stir to combine.

Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.

Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.

Transfer to a plate and cut into wedges. Sprinkle with parsley.

Spinach and Cheese Strata
By: Epicusrious.com

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45-50 minutes. Allow to rest for 5 minutes before serving.

I feel like maybe I’ve never noticed this before because it’s kinda obvious: Most of  the snacks we usually munch on during the Super Bowl ARE already vegetarian…but then there’d be no need for this post, right?

Well, hopefully some of the ideas here will inspire you to swap your meats for non’s.

The Obvious Ones:

• Chips, Salsa and Guacamole
• Hummus and Veggies – or go even bigger and add baba ganoush, olives and roasted red peppers for a full Mediterranean platter
• Bruschetta
• French Fries

The Substitutes:

• Mini “BLT’s” – I cored cherry tomatoes and stuffed them with fake bacon, vegan mayo and shredded lettuce mixture. So fun!
• Jalapeño Poppers – swap out the regular cream cheese for the vegan kind and voila!
  http://vegetarian.about.com/od/sidevegetabledishes/r/veganpoppers.htm
• Spinach and Artichoke Dip – veggies, garlic…just no cream (silken tofu instead)
  http://www.food.com/recipe/yummy-vegan-spinach-artichoke-dip-212129
• Potato Skins – I made mine with Toffuti sour cream, soy-rizzo and Daiya vegan cheese – which MELTS. YUM!!
  http://www.daiyafoods.com/
• Veggie Dogs and Burgers – make it gourmet by getting a bunch of delicious toppings, like good quality pickles and super fresh veggies, as well as yummy artisanal mustard, fresh baked buns and other condiments…nuff said!

Fake It:

If you don’t have time to make stuff and just need to grab and go on your way to the big party this Sunday, you can just pick up some Seitan buffalo wings from City ‘O City…if you live in Denver. If not, just deep fry some [large] seitan strips and toss with your fave sauce-tah dah!!

• “Chicken” Nuggets - while most of the companies that make these use egg whites (so, this isn’t a great vegan option) it’s still WAY better than…you-know-who! I really like Quorn’s southwestern spicy kind with some Amy’s BBQ sauce (theirs doesn’t contain high fructose corn syrup, like most bbq sauces!)
  http://www.amyskitchen.com/products/category_view.php
  http://www.quorn.us/Home/
• Chili Cheese Fries - I used 1 bag of spicy sweet potato fries (baked in the oven), one can of Amy’s Veggie Chili and some vegan sour cream and cheese. Top with some chopped scallions and you’re ready to rock!

Other Ideas

• Spring Rolls and Egg Rolls with Peanut and Chili/Lime Sauces
• Veggie Wraps
• Stuffed Mushrooms (with walnut pate)
• Veggie Samosas
• Grilled Veggie Quesadillas
• Bean or 7-layer Dip

Easy, right?? I thought so too! I guess the best part of Super Bowl Sunday really CAN be the food…and the friends…and the commercials, even if they are for you-know-who ;)

First, you should scroll down to the recipe portion of this blog and choose and make the cocktail that you wish to imbibe while you read this blog post.

Second, you should read this blog post.

They say that you learn something new every day and I firmly believe that. I particularly love it, when the pertinent knowledge comes from an exceptionally interesting conversation, with exceptionally interesting people.

I must admit I kind of felt bad holding up the line behind me, the first time I went into Toast, (a quaint wine and liquor shop in the Highlands- toastwineandspirits.com) while chatting with the owners.

Commenting at first on my appreciation of their variety and sleek interiors, then moving on to harder stuff… Before I knew it we were swapping ideas and recipes of our favorite drinks…getting crazier with an outlandish array of garnish ideas…

I knew my brain couldn’t possibly sponge up the wealth of knowledge that is the owners of Toast, Brian and Kim, but I also knew I had to tap a pipeline into this resource and collaborate with these spirits-geniuses for the “Top 3 Winter Cocktails You Must Try” segment/blog.

And so, we decided that each of us would come up with delightfully warming winter beverages, the recipes for which I’m sharing with you below. But there’s a bit of a story behind each of our choices and I’m also sharing these:

Brian>>
As soon as we began discussing cocktails, Brian started glowing with a notion…his “1st choice would have to be the Sazerac”, possibly one of the world’s oldest cocktails, if not the first ever! Getting inspired by Chris McMillian*, Brian created a fabulous recipe using all local spirits.

Colorado Sazerac
8 oz. Rocks Glass
1/2 ounce Simple Syrup
5 Drops Peychauds Bitters
2 ounces Leopold Rye Whiskey
Chilled Glass, lined with Leopold Absinthe
Twist of Lemon
*Line a chilled 8oz. glass with *Leopold Absinthe by pouring a few drops in the bottom of the glass and swirling it around. Set aside.
Fill the other 8oz. glass with ice and pour in the simple syrup, bitters and *Leopold Rye Whiskey, mixing gently.
Strain the drink into the absinthe lined glass and garnish with a lemon twist.

The only thing I could appreciate more than Brian’s ambition to bring back old school cocktails like this one, is, well…The Sezerac itself…
Cheers!

Kim>>
Kim’s vision was progressive…foreshadowing even..Kim craved a “spring-oriented drink”, she said. And then we decided to dress up, no pimp out, the old fashioned Bloody Mary. And it works in both ways-I can see it being the belle of the ball on a back-porch-April-Sunday-brunch, or a hearty warm blanket for your throat and belly while it’s still…sigh…winter. Again, sticking with the creations of our local craftsmen, Kim chose local booze for her “Stout Mary”…”If you haven’t had a Bloody Mary with stout” she beams, “You haven’t had a Bloody Mary!”

A Stout Mary
16 oz. Pint Glass
2 ounces *Silver Tree
5 ounces *Freshies Hot Mary
1 ounce *Oskar Blues Ten Fidy
Garnished with Bacon wrapped blue cheese olive
*Combine all ingredients in a chilled pint glass. Garnish with the ridiculously luscious bacon wrapped blue cheese-stuffed olive(s). Profit.

The Kitchen Mistress-me>>
I thought it’s possible that I couldn’t compete with these guys on their brilliant use of local vendors and the (what I’m assuming was) hours of cocktail testing to provide that perfect drink…I prepared for what I assumed would be the next step-a blank stare into the slate-tiled mosaic of Toast’s walls.
I scratched my noodle and took a long sip from my biodegradable coffee cup…LIGHTBULB!!! I was drinking a Bhakti Chai latte, and it’s cozy, almost-too-spicy brew warmed my gullet. I knew I had it! I knew in another Universe I had already enjoyed it after getting off the hills, having hit the fresh powder long and hard all morning, like déjà vu..PLUS, in using the exceptional Bhakti Chai, I stuck within the “locals only” dimensions.

The NaughTea
16 oz mug
6 ounces Bhakti chai
2oz. Cognac
2oz. Milk or cream
Whipped Cream (optional)
Dusted with cinnamon and nutmeg
*Heat the chai and cream until small bubbles form. Add cognac and pour into the mug. Garnish or not, enjoy while hot.

Brian and Kim are also fans of Bhakti, so here’s their chai cocktail, intended for when Kim gets her wish and it really IS spring:

The Hindu Hippie
8oz. Rocks Glass
2 ounces Bhakti chai
1oz. Rum
1oz. Tres Leches
Dusted with cinnamon and nutmeg
*Pour the ingredients over ice. Dust. Sip. Sip again.

***
Something to Cheers for:
www.toastwineandspirits.com/

These Bros are for real:
www.leopoldbros.com/New_site/Leopold_Bros.html

Check out this jolly Jeeves-like bow-tie clad classical bartender:
www.youtube.com/watch?v=sfhaxHYb46E

Not for light-beer drinkers:
www.oskarblues.com/the-brews/ten-fidy

Sin on a Sunday
www.freshies.com/index.php/component/virtuemart/details/18/6/bloody-mary-mixes/hot-mary

THE spice of life
www.bhaktichai.com

Mix like a pro
www.talesofthecocktail.com