Hello followers, sorry again for so much delay. The food in this post is from a really fun group of six guests that stayed with us at the end of February. In case any one is wondering, we did finally make it out to the mountain on my birthday. Casey is still in one piece and Leah proved to be better than Casey expected... Enjoy!
Meal One
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| Italian breaded and prosciutto wrapped shrimp with marinara dipping sauce |
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| Colorado lamb osso buco with roasted red potatoes and sauteed zucchini |
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| Orange chiffon cake |
Meal Two
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| Sushi starting from the left: california roll, fresh atlantic salmon with salmon caviar, yellow fin tuna with cucumber and spicy crab |
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| Roasted duck breast with spicy peanut noodles and sauteed vegetables |
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| Tempura fried banana with mango sorbet, coconut shavings, and a toasted coconut fortune cookie |
Meal Three (Fat Tuesday)
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| Crab cakes two ways with saffron aioli |
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| Cajun crawfish stuffed chicken breast with a cajun seafood cream sauce and fried ocra |
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| King's Cake |
Meal Four
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| Hush puppies and corn fritters |
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| Barbecue ribs with mashed sweet potatoes and creamy coleslaw |
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| Peach cobbler and vanilla ice cream |
Meal Five
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| Mixed green salad with golden tomato, cucumber, red onion, blue cheese, and a walnut oil dressing |
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| Beef pot roast |
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| Baked apple with vanilla ice cream and white wine caramel sauce |
Meal Six
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| Cheese plate starting from the left: batter fried brie, green chile goat cheese, camembert, and grilled halloumi |
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| Roasted cornish game hen with a white wine glaze, roasted Russian fingerling potatoes and brussels sprouts with bacon |
Meal Seven
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| Scallops three ways starting from the left: pan seared scallop with salmon caviar and lemon zest, cajun seasoned scallop and a butter poached scallop with lobster |
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| Steak with a poached egg and blue cheese sauce with a baked potato and prosciutto wrapped asparagus |
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| Fresh berry zabaglione |
Meal Eight
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| Stuffed mushrooms with marinated mushrooms |
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| Salmon red curry with purple cauliflower, spinach and corn |
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| Chocolate Mousse |
Meal Nine
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| Salsa sampler including black bean and corn salsa, tomatillo, pico de gallo, peach mango, guacamole and sour cream |
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| Pork tinga tacos with spanish rice |
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| Dulce de leche ice cream with fried cinnamon sugar tortilla crisps |
What can I say but YUMMY!!! Sure wish we were there to sample ALL of your wonderful meals - and to see you, of course... Love, Mom
ReplyDeleteLooks delicious as always, C and L. I am curious about the beef pot roast. It looks as if the gravy/sauce is quite light in color--more what I'd expect from sauce/gravy for a chicken. What ingredients did you use to make the sauce? Was it intentional to have it come out that light? Might it have been a sour cream gravy? Thanks.
ReplyDeleteHi Chris. The sauce/gravy is light because I don't dredge my roast in flour prior to searing. I cook the roast and vegetables in a simple stock that develops in flavor and intensity throughout the 8 hour braise. At the end I add a blonde roux that is only cooked until the raw flour flavor is gone. Not exactly traditional, but I like the taste of the food, not the flour. We appreciate the question!
DeleteThanks, that explains it. :-)
DeleteChris
Guys - I am thinking about a trip to Breckenridge just for the food!! Those photos look great and I know that the food tastes even better than it looks,especially those crab cakes!!! :) Great job on this blog, too. We are very proud of you and are looking forward to your visit and your crab cakes....Love, Pops
ReplyDelete