=" /> The Mile High Eater: 04/01/2011 - 05/01/2011

Monday, April 25, 2011

Tasting menus, food trucks, and Coffee

Hi all

Nothing new this week, honestly because I have been in a procrastinating mood and haven’t written anything up for our last 2 meals but I will say both Salt and Row 14 Bistro were just hands down good. I will try to talk more about those later. Three things I wanted to let you know about this week.

One of our favorite restaurants is having a incredible special ongoing right now 6 course tasting menu for $25.00…. yes TWENTY FIVE DOLLARS . Dish is a long way off up in Edwards and if you dont go soon I would advise to call to see if the special is ongoing but you should go if you possibly can Jenna is one of the best chefs Colorado has to offer and at that price you should not hesitate, just pile in the car and go. If you do, say hi to Jenna for us.

Second thing is
Who: The Food Truck Warriors, 11 gourmet food truck, Left Hand Brewery and seriously good DJ's

When: April 30th, 2pm-9pm

Where: Corner of 9th Ave and Bannock, very close to down town

Facebook event page: http://www.facebook.com/?ref=home#!/event.php?eid=121893754555695

Denver has a great food truck scene and this is a fantastic chance to give a try to some of the best so if your looking for something to do this weekend stop on by and give them a try!.

Last thing for you coffee lovers out there

Just in time for warmer weather, Caribou Coffee is offering guests a newly expanded line of beverages with 40 percent fewer calories—and 100 percent of the taste.

Caribou Coffee stores in Denver are expanding their menus with new Northern Lite beverages, including mochas, lattes, tea lattes and blended beverages—all with at least 40 percent fewer calories and fat than the original drinks.

The new beverage lineup includes Caribou’s first ever lite mocha, made with real, premium milk, dark or white chocolate and non-fat whip. Caribou is so confident guests will love the taste of their new Northern Lites that they’ve implemented the “love it lite or we’ll remake it” guarantee.

And if that wasn’t news enough, Caribou’s Happy Monday promotion will return to celebrate the launch of Northern Lites. Every Monday now through May 30th, guests can enjoy a Daybreaker breakfast sandwich for only $2, as well as any medium Northern Lite beverage for just $3.

All right that’s all I have for now take care everyone. If you have any questions leave them here or send us an email at jonathan or barb @milehigheater.com

Wednesday, April 6, 2011

MMM Strawberries

Mmm Strawberries

Driscoll invited us to try their “Seasons Finest” berries, which they say are much juicer and larger than their normal ones (which as we all know are yummy) so of course we jumped on it. I was a bit skeptical that there would be much of any difference that you would see or more important taste going in but wow go take a look at your local store the seasons finest ( which are only available for another week or two )they are very noticeably larger and just very very yummy.

Driscoll gave us several new recipes (you can find a lot of them at driscolls.com) I have listed a few below, but after thinking about it I wanted to try them out on something I know and love, a plain simple strawberry pie, I mean what better way to test a strawberry not only does a strawberry pie just highlight the berries it gave me ample opportunity while slicing them to sample them raw ( darn lucky any made it to the pie). After all is said and done all I can say is YUMM and I would suggest you go grab some at your local King Soopers as quickly as you can 
Strawberry Caprese Pasta Salad
Prep time: 20 minutes
Makes: 4-6 servings

8 ounces Driscoll’s Strawberries
8 ounces shell pasta, cooked, rinsed and cooled
8 ounces fresh mozzarella balls, drained
1/4 cup slivered fresh basil
1/4 cup slivered red onion
1/4 cup prepared balsamic vinaigrette

Rinse, hull and quarter strawberries.

Combine strawberries, pasta, mozzarella, basil and onion in a large bowl. (Can be prepared to this point and refrigerated until ready to serve.)

Drizzle with vinaigrette and mix gently until ingredients are well coated.

Nutrition Per Serving: 322 calories, 12.54g total fat, 5.49g saturated fat, 14.73g protein, 37.32g carbohydrate, 29.86mg cholesterol, 2.75g fiber, 355mg sodium

Strawberry Avocado Salsa
Prep time: 15 minutes
Makes 3-1/2 cups

1 package (16 ounces) Driscoll’s Strawberries
1 can (8 ounces) pineapple tidbits or chunks
1 small avocado, pitted and diced
1/2 to 1 jalapeño pepper, seeded and minced
1 tablespoon balsamic vinegar
½ teaspoon onion salt
Rinse and hull strawberries. Cut into 3/4-inch cubes.
Drain pineapple, reserving juice.
Combine pineapple, 2 tablespoons pineapple juice, strawberries, avocado, jalapeño to taste, balsamic vinegar and onion salt. Let stand 10 minutes for flavors to blend.

Serving suggestion: Combine remaining pineapple juice with 2 tablespoons soy sauce and 1/2 teaspoon sesame oil. Use to marinate halibut steaks or chicken breasts for 20-30 minutes. Grill or broil until done. Serve with Strawberry Avocado Salsa.

Nutrition Per Serving (2 tablespoons): 18 calories, .81g total fat, .10g saturated fat, .24g protein, 2.73g carbohydrate, 0mg cholesterol, .73g fiber, 31mg sodium

Healthy Tip: Strawberries and avocado make a versatile salsa that’s great with chips, fish or chicken. Serve the same day it’s made for the best color and flavor. After working with jalapeño peppers, always wash your hands well with soap and water, being careful not to touch or rub your eyes; the pepper oils can burn!

Goat Cheese and Strawberry Bruschetta
Prep Times: 5 minutes
Total time: 10 minutes
Makes: 8 servings 2 per serving

1 package (16 ounces) Driscoll’s Strawberries
1 8 ounce French baguette
8 ounces creamy and mild goat cheese, at room temperature
2 tablespoon honey

Rinse and hull strawberries.

Slice baguette into 16 thin diagonal slices. Toast slices in a 350°F. oven 6 minutes, turning once or until crisp.

Stir goat cheese and honey in a small bowl until blended; spread 1 tablespoon onto each toasted bread slice.

Slice each strawberry into several thin slices partway through keeping it attached at the stem. Top each bruschetta with a fanned strawberry.

Nutrition Per Serving: 193 calories, 6,49g total fat, 4.27 saturated fat, 9g protein, 24.75g carbohydrate, 13.04mg cholesterol, 1.45g fiber, 288.75mg sodium

VARIATIONS: For a little different flavor try stirring in ¼ teaspoon cracked black pepper or ground chipotle chili pepper for that sweet and hot flavor or 1 teaspoon finely chopped crystallized ginger. Also available are herb flavored goat cheese that you might want to substitute for the plain goat cheese. For added flavor a tablespoon finely chopped toasted pecans can be stirred into cheese mixture or prepared chopped Major Grey chutney.

TIP: Some stores carry a honey-flavored goat cheese which can be substituted for the plain goat cheese and honey.

Strawberry Smoothie Recipe (no image available)
4 large Driscoll’s strawberries
1 tsp of sugar
1/2 cup of whole milk
1 cup of ice cubes

Blend strawberries with milk on low speed till well smooth, than add ice cubes and blend on high. Add sugar and blend on high speed for about 1 minute. The texture should be slushy and smooth.

Strawberry Crème Brulee
Prep time: 15 minutes
Bake time: 35 minutes
Makes 6 servings

Crème Brulee:
1 package (16 ounces) Driscoll’s Strawberries, hulled, divided
2 cups half and half
7 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 cup light brown sugar, divided

Heat oven to 325°F. Place six 6-ounce ramekins in a roasting pan; set aside.

Coarsely chop 4 strawberries and evenly divided in bottom of each ramekin. Bring half and half to a boil in a saucepot over medium heat. Whisk egg yolks, sugar and vanilla in a bowl 2 minutes or until golden yellow. Slowly whisk hot half & half into egg mixture. Divide among prepared ramekins. Pour enough hot water into roasting pan to reach halfway up sides of ramekins.

Bake 35 minutes or until edges of custard are set and center jiggles when ramekin is tapped. Remove from hot water bath and cool to room temperature. Cover each one with plastic wrap and refrigerate 2 hours or overnight.

Heat broiler. Press through a sieve 2 teaspoon light brown sugar evenly over the top of each custard. Arrange custards on a baking sheet and place 2 inches from source of heat. Broil until sugar melts and bubbles.

Top each with a strawberry halved.

Nutrition Per Serving: 285 calories, 13.26g total fat, 7.23 saturated fat, 6.33g protein, 31.85g carbohydrate, 284.74mg cholesterol, 1.03g fiber, 51.27mg sodium

Tip: lighten up the recipe by replacing half and half with milk

Sunday, April 3, 2011

They call it the Happy Sumo, were not so sure..

Hi all

We tried out the sushi restaurant The Happy Sumo and….






MEH…. I am glad the Sumo is happy because we left not so much, I wont say it was all bad, but at its best it was fair + and at its worst was fair-, no where I would want to go again.

Thanks for stopping by, I know this is a short one but this meal does not deserve a long one. If you have questions or comments drop us a line here or email us at jonathan or barb @milehigheater.com

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