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Thanksgiving Simplified – Cooking Tips

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Posted on: November 18th, 2010

We’re closing in on the big day!  Read on for recipes and tips for success with roast and spatchcock turkey, brine, dressing, stock, gravy, side dishes, meat thermometers and wine.  You’ll also find lots of recipes and tips on our Thanksgiving Primer Page. The Bird:  This is no time to skimp; get a great quality…

Thanksgiving Simplified

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Posted on: November 12th, 2010

I’m a firm believer in preparation; combine that with a little skill, a few good recipes and stir the pot with love and you’ve got a great Thanksgiving meal.  If you are cooking the holiday feast this year, it’s time to start planning.  Get the recipes out, double check your cookware and get ready for…

Parmesan Pine Nut Breaded Fillets

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Posted on: November 3rd, 2010

This recipe is great with walleye and many other fishes, even boneless skinless chicken breasts will work! A lot of folks are afraid of cooking fish – and living here in land-locked Colorado, I guess I can understand.  When I was a kid, either we’d catch trout or eat fish sticks – but things have…

Asian Cooking Class

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Posted on: October 29th, 2010

Thinly sliced meats are big in many food cultures around the world, and rightly so, they’re fast, easy, wonderfully flexible and a great way to get extra servings from a pound (or .45359237 Kilos) of high-grade American Beef! Read on for recipes and photos using thin sliced Beef Rib Eye and other classic cuts of…

Chorizo Burger Especial

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Posted on: October 15th, 2010

Few things satisfy like a truly great burger and if you’re like most of us Southwestern-loving locals the recipe below is sure to blow your mind! The patty is a blend of our homemade chorizo and our local in-house ground beef, an incredible combination (also great like a chopped steak or with eggs for breakfast!)…

Peach Clafoutis

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Posted on: October 3rd, 2010

  All my fruit trees did well this year, the apricots, cherries, peaches, plums and apples have turned out beautifully.  Now it’s time for pie!

Italian Seared Salmon

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Posted on: September 17th, 2010

Searing is one of the best ways to cook seafood – creating a crusty brown finish while keeping the inside moist. The muscles of fishes are fundamentally different than meats.  Fishes have short bands of ‘quick twitch’ muscles separated by tender connective tissue.  This means that fish cooks very quickly, often too quickly for it…

Steamed Veggies For The Week

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Posted on: September 3rd, 2010

With a bit of knowledge, planning and a little time in the kitchen we can eat better, healthier and save money – all while bringing the family closer and teaching the kids how not to dig their own grave with a fork and spoon.

Lovin’ Florida Wild Shrimp

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Posted on: August 19th, 2010

We’re in the middle of corn season and I find myself looking for new ways to take advantage of the bounty.  I was very pleased at how this recipe turned out, the vibrant acidity was the perfect foil to the juicy aged steaks – and it was so easy, if you have good ingredients. Read…

Lovin’ Florida Wild Shrimp

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Posted on: August 2nd, 2010

  This was originally released after the BP Gulf Disaster, and was updated in 2012 and 2013 as conditions continue to improve. We love Gulf shrimp, particularly the tasty species harvested near Florida, and while we were pretty worried for a while, the shrimp have returned and they taste as good as ever! The Florida…

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