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Banana and Chocolate Chimichangas with Chocolate Sauce
1/2 cup sugar
1/4 cup butter softened
3/4 to 1 cup mashed bananas
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) flour tortillas
1 cup semi-sweet chocolate chips
1/4 gallon soybean or canola oil for frying
Garnish: diced strawberries
Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
Add bananas, egg and vanilla. Continue to beat, scraping bowl often until well mixed. Reduce the speed to low and add flour, baking powder, baking soda, salt and oil. Beat until well mixed.
Place one tortilla on a large surface or plate. Spread 1/6 of the batter onto the tortilla and top with chocolate chips. Roll with closed ends. Brush closing edge with a whisked egg yolk to seal. Heat ¼ gallon of oil in a large pot to 340 degrees. Fry chimichangas, one at a time, until golden brown on outside and banana mixture has turned into the consistency of bread inside. Make sure that the pot is large enough that the oil does not rise above half-way when hot.
2 ounces dark chocolate
3 ounces organic heavy cream
Heat heavy cream in sauce pan until simmering – do not let it boil. Add chocolate and stir until melted and a consistent texture is achieved.
Top fried chimichangas with chocolate sauce and diced strawberries.
This recipe, courtesy of Ore House chefs Luke Targos and Ryan Lowe, won the People’s Choice Award in the Taste Category.
Recipe From: The Durango Herald
Low Country Boil
1 large pot with removable drain basket
roll of paper towels
4-5 lbs. whole small red potatoes, washed
1 bag of crab boil seasoning
4 T. Zatarain’s or Old Bay seasoning
6 ears of fresh corn, cut into halves
5 lbs. crab legs, broken into pieces
4 lbs. of fresh shrimp (large)
2 lbs. kielbasa (Polish sausage) or spicy smoked sausages, cut into bite-sized pieces
This can be made on your stovetop, or in a turkey fryer filled with water instead of peanut oil.
Bring several quarts of water to a boil, with the crab boil bag and seasoning added. Add the red potatoes. Bring the water to a boil again and cook for 5-7 minutes. Add the corn and the sausage and cook for five minutes. Add the seafood last, and cook for 3-4 minutes or until shrimp turns pink. Do not overcook. Drain, thrown on the newspaper covered table (or if you must use dishware, serve the drained seafood on a big platter) and go to town. Serve with lemon slices, cocktail sauce and melted butter.
Recipe From: Fort Collins Weekly
Caramel Chiffon Tart
Make in a 9-inch tart pan or pie pan
Chocolate Crumb Crust:
1 1/2 cups of chocolate-sandwich cookie (like Oreos), crumbs (This is about 18 cookies- crumble the whole cookies, filling and all)
2-3 tablespoons of melted unsalted butter
1 envelope of unflavored gelatin
1/4 cup of water
14 ounces of caramel candies, made with real butter and cream
3/4 cup of milk
1 cup of whipping cream
1 tablespoon of sugar
Chocolate Ganache Topping (optional)
3 ounces of bittersweet or semisweet chocolate
1 tablespoon of light corn syrup
1/3 cup minus 1 tablespoon of whipping cream
Step One: Make the chocolate crumb crust: Preheat the oven to 350 degrees. If you prefer, you can eliminate preheating the oven and freeze the tart shell instead of baking it. Crush the cookies to fine crumbs in a food processor or by putting them in a plastic bag and smashing them repeatedly with a rolling pin, heavy pan or empty bottle. Pour the crumbs into a bowl, add the melted butter (start with two tablespoons) and toss until well mixed. Pinch some of the mixture between your fingers. It should hold together. If it doesn't add more melted butter until it does. Put the mixture in the tart or pie pan and press it evenly up the sides and over the bottom. Bake (5-10 minutes) or freeze (15-20 minutes) until firm. If baked, set aside to cool completely.
Step Two: Make the filling: In a small bowl, sprinkle the gelatin over the water and set it aside to soften. Unwrap the caramels and combine them with the milk in a medium saucepan. Heat, stirring, over low heat until the caramels are melted and the mixture is smooth. Add the softened gelatin and stir until dissolved and combined. Remove from the heat, cool slightly, then place in the refrigerator for about an hour. Stir it every ten minutes or so. You want the mixture to thicken but not to set. Once it has reached this consistency, whip the whipping cream and sugar to soft peaks and fold into the thickened caramel mixture. Spoon the filling into the prepared crust, smoothing and leveling it as you do so. Refrigerate for at least three hours or overnight.
Step Three: Make the chocolate ganache topping: Chop the chocolate as small as you can get it without it pulverizing, preferably with a food processor. Place the tablespoon of corn syrup in a one-third cup measure and pour the cream over it (thus making one third cup of cream minus one tablespoon). Pour this mixture in a small saucepan and heat, stirring, to the boiling point. Remove from the heat, add the chopped chocolate and mix it in the hot liquid. Cover the pan, and let it rest for about five minutes. Stir gently until all the chocolate is melted and the mixture is smooth and shiny. Let it rest until it thickens and cools to tepid but is still pourable. Remove the tart from the refrigerator, drizzle prettily with the glaze, and return to the refrigerator. Don't cover the tart until the glaze sets. Then, tent it with foil, so the glaze is not disturbed by the covering.
Step Four: When ready to serve, slice with a thin, sharp knife, cleaning the blade between cuts.
Recipe From: Summit Daily News
Warm Farmer's Salad
3 tblsp olive oil
2 cloves garlic, minced
4 ounces crumbled gorgonzola cheese
1/4 lb arugula
1 head romaine lettuce
1/4 lb radicchio
3 c sourdough crutons
salt and pepper to taste
In a large sauté pan, heat oil, add garlic and gorgonzola, and sauté until cheese begins to melt. Add salad greens and croutons and cook until greens begin to wilt. Season with salt and pepper.
Recipe From: Tuscany @ Loews Giorgio Hotel in Denver, CO found in Coloraod's Greatest Chefs by Marilynn A. Booth with photos by John Fielder
HH Self is an erotic romance author who lives in Pueblo, CO
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