I’ve often been asked, “What is classic Colorado cuisine?” Well, this blog has my answer…. We live in some of the best beef and bison country in all of the southwest (and the country for that matter), we love green chiles, we’re generally a healthy (low fat) crowd and we’re very casual… So how about my Rocky Mountain Burger, Grilled Potato ‘Fries’ and Sufferin’ Succotash – all made with as many local ingredients as possible! The combination is amazing, give it a try!
I will admit, I am very cautious when it comes to ground beef, learn more about choosing the safest and best-tasting ground meats here…
The Rocky Mountain Burger with grilled onions and Grilled Potato ‘Fries’ captures local taste-buds.
Rocky Mountain Burger
2 LBS Tony’s local 85-95% lean ground beef or bison patties, (to make four 8 oz. patties)
Tony’s Z Rub, Costillos Con Chipotle or Porterhouse Seasoning
8 slices Tony’s Applewood Bacon or Tender Belly brand, cooked
4 slices Musso’s local sweet Vidalia-seed onions
4 thick slices spicy Jack, Havarti or Cheddar
6 TBS local Pueblo Chile brand Fire-Roasted Chiles
½ pint Tony’s Guacamole, or homemade
4-8 slices of ripe local tomato
Fresh lettuce leaves
Tony’s Brioche Buns, or your favorite bakery bun (a green chile and cheddar bagel ain’t bad either!)
Ketchup spiked with local ‘Sticky Brand’ hot sauce
Cooking directions
Choose Tony’s Patties, or shape your own. Sprinkle with Tony’s Z Rub or your favorite seasoning. Prepare other ingredients and set aside. Preheat a medium-high grill and brush clean. Add wood chips if you like for an extra smoky flavor.
Mist or brush cooking grate with oil and immediately add patties, grilling over direct heat until the patty is brown and the juices start to rise to the top before turning.
When the patty is almost done, top with cheese, cover grill and continue to cook to 160° internal. Move to paper towel-lined plates, tent with foil and rest for five minutes as you warm the green chiles in the microwave and toast buns on the grill.
Assemble burger with half of the toppings above and half below the patty for easier eating (lettuce on the bottom bun will keep it from getting soggy). Serve with Sufferin’ Succotash and Local-Boy Grilled Potato Fries (recipes follows).
-Chef Mick
Variations: 1) Grilled Onions: Slice onions at least ¼ inch thick, brush with olive oil, sprinkle with salt and pepper and grill to soften, do your best to keep them in shape. 2) Substitute the green chiles with the Grilled Colorado Salsa, recipe follows.
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Grilled Potato ‘Fries’ are boiled, chilled, cut and grilled with minimal oil – low in fat and always a hit!
Grilled Potato “Fries”
4 Russet Potatoes
2-3 TBS olive oil blend
Shultz’s Gourmet Seasoning or fine sea salt and pepper
Ketchup spiked with Sticky Brand Hot Sauce
Early in the day or the day before, boil whole skin-on potatoes in plenty of water until tender – about 40 minutes – they should easily fall off an inserted knife when done. Chill completely.
Cut into thick wedges, brush with olive oil and sprinkle with seasonings to taste. Grill over direct medium high heat on a clean, oiled cooking grate or cast iron grill pan until nicely browned on all sides. Serve immediately with ketchup or ketchup spiked with hot sauce.
-Chef Mick
(Michaelangelo) Rosacci, www.TonysMarket.com — http://supper-is-ready.blogspot.com
(Michaelangelo) Rosacci, www.TonysMarket.com — http://supper-is-ready.blogspot.com
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Sufferin’ Succotash
1 medium local yellow onion, chopped
2 cloves garlic, crushed
1 TBS olive oil or butter
Medium zucchini, coarsely chopped
Large yellow squash, coarsely chopped
1 calabacitas squash, coarsely chopped (or another summer
squash)
squash)
1/2 cup chicken or vegetable stock
4-6 local green chiles; chopped – or local Pueblo Fire-Roasted Chiles
1 jalapeno or dashes of Sticky Brand hot sauce (optional)
1 medium red bell pepper, finely chopped
4 ears sweet local corn, kernels cut from cobb
salt and pepper to taste
1 cup grated cheese
1 bunch of green onions, minced
In a covered pan, simmer onion and garlic in oil over medium heat for 3-5 minutes to soften. Add squashes and continue simmer several more minutes until beginning to soften. Stir in stock, green chiles, bell peppers, jalapeno (or hot sauce) and corn kernels – cover and simmer for about five minutes. Taste and adjust with salt and pepper.
Transfer to serving bowls and top with a sprinkle of cheese and green onions (cheese can be melted or browned under a broiler).
-Chef Mick (Michaelangelo) Rosacci,
www.TonysMarket.com — http://supper-is-ready.blogspot.com
www.TonysMarket.com — http://supper-is-ready.blogspot.com
Chef’s Notes:
A tasty low fat dish, but if you want to kick up the ‘wow’ factor, stir in a few TBS of softened butter before transferring to bowl.
A tasty low fat dish, but if you want to kick up the ‘wow’ factor, stir in a few TBS of softened butter before transferring to bowl.
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Grilled Colorado Salsa
This can be used on the burger in place of green chiles, or make it in advance and serve with tortilla chips.
3 ears sweet local Peaches & Cream Corn
2 small Musso’s Sweet Vidalia-seed onions, sliced
2 ripe local tomatoes, thick slices
3-4 TBS olive oil, separated
Tony’s Chile Arriba!, or Cajun Seasoning
3/4 cup local Pueblo Chile brand bottled Fire-Roasted Chiles
1-2 cloves garlic, pressed
scant 1/4 cup fresh cilantro leaves, minced
1 TBS sweet Balsamico di Modena
Brush onion, corn and tomatoes with some of the olive oil and sprinkle with your favorite Tony’s seasoning. Grill onions until tender, corn until toasted, and tomatoes just to char and soften. Cut corn from cob, chop onion and tomato and then toss with roasted green chiles, garlic, cilantro, olive oil and sweet balsamico. Season to taste with more of the Tony’s Seasoning, or salt and pepper, and reserve at room temperature until ready to serve.
-Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — http://supper-is-ready.blogspot.com
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