Tag: story
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ON FOOD:
Bet you didn’t know that chefs must keep the fish tag that comes on shellfish for 90 days. I didn’t know either, until I attended the fish class by Brent Beavers at the Village at Skyline, where he had been executive chef.Why is keeping the fish tag important? Because if someone gets sick from eating…
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ON THE SIDE: Food briefs
Road tripThe Santa Fe Wine & Chile Fiesta will take place Sept. 23-27. The event is jampacked with classes, luncheons, wine dinners and the Grand Food & Wine Tasting on Sept. 26. Visit santafewineandchile .org for details.Beer festThe Great American Beer Festival will take place at the Colorado Convention Center in Denver from Sept. 24…
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Tomato relish tops flank steak
At our house, we love flank steak. It’s inexpensive, great to grill, and at home with Asian flavors, Latin flavors, and just good old summer flavors. That’s why I chose it as a vehicle for this cherry tomato relish recipe I found.The great part about the relish for those with kids is that it can…
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Spanish almonds dress up summer standby
Green bean salads generally are bit players on the summer food scene. But a few carefully chosen ingredients can transform them into scene stealers that let one of the season’s best offerings shine.In this salad, the beans are briefly blanched and chilled, leaving them tender-crisp. They then are tossed with a spunky vinaigrette of olive…
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Cooking oils primer
Of all the ingredients on the supermarket shelves, I think oil is the most misused. Now that there are over 100 offerings, it’s confusing and even daunting.What makes it worse is that companies market their oils in confusing ways. Think of the term “light olive oil.” There really is no such thing; it’s a name…
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The BLT and fried green tomatoes, together at last
Why wait for tomatoes to turn red, when they’re so tasty fried up green?Even if you don’t have your own tomato plants to plunder before they ripen, most farmers are happy to sell you green tomatoes if you ask.Green tomatoes have a slightly tart flavor and a firm texture. This recipe combines the best of…
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THE WINE GUY: Aromatic Pinot Gris is just right for summer sipping
In the heat of the summer, a refreshing, aromatic white hits the spot better than a big, buttery chardonnay.There are many good candidates, but I’ve been drinking a lot of Pinot Gris (and Pinot Grigio).Pinot Grigio (the Italian style) tends to fresh citrus and melon carried in a brisk, yet easygoing frame. Pinot Gris (the…
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FARNEY ON FOOD: Learning wonder of Peruvian cooking
Maiz Concha Chulpi. Rocoto sauce. Aji Panca. Aji Mirasol. All are foods I learned about at Luis Pagan’s recent cooking class at Chefs. Pagan is the chef/owner of Restaurante Sabores del Peru, 2536 S. Academy Blvd. “I’ve been cooking for 20 years,” he said. “I learned mostly from my mom. But now I’m going to…
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ON THE SIDE: Food briefs
Hats off to militaryLarry Neuhalfen, owner of Dad’s Smokewagon, 6679 Camden Blvd. in Fountain, got his 15 seconds of fame as a finalist in the Regis and Kelly “Ultimate Hometown Grill Off” in June for his brisket. He didn’t win but he was in the top five nationally.His bigger claim to fame is his devotion…
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ON FOOD: Class prompts passion for Peruvian food
Maiz Concha Chulpi. Rocoto sauce. Aji Panca. Aji Mirasol.All are foods I learned about at Luis Pagan’s recent cooking class at Chefs. Pagan is the chef/owner of Restaurante Sabores del Peru, 2536 S. Academy Blvd.“I’ve been cooking for 20 years,” he said. “I learned mostly from my mom. But now I’m going to culinary school…