From the kitchen of Stann Grater our Summer 2009 JPFreek Adventure Magazine Industry Insider. Visit and subscribe to JPFreek Adventure Magazine to pick up this issue and read more on Stann, as well a ton of other great adventure information. Chicken Thigh and Kielbasa Cassoulet To make ahead: Cover and refrigerate for up to 3 days Makes 6 … [Read more...]
The Border Restaurant: Windsor, CO
By Chef D Recently I had to venture an hour north of Denver to pick up a side of beef for a distributor I deal with. I arrived in the small town of Windsor a little early and I was hungry. Passing up the fast food chain shwag I wanted something real, in the center of town I spotted The Border a Mexican/American Café. A few of the locals … [Read more...]
Roadside Food for Mexico Adventure Travel
"You're going to Mexico, huh? Don't drink the water." Well-meaning friends have no idea, even though they think they do. Montezuma's Revenge: The food-based "burning ring of fire" as experienced by those of us who eat a meal or two south of the border. Some say it's from the water. Some think it's from beef you thought was sirloin that turns … [Read more...]
7 Bar & Grille: CULINARY MODIFICATION TOOLS
Introducing JPFreek Adventure Magazines Trail-Chef Mark's 7 Bar & Grille Culinary Modification Tool line, we will begin by offering 4 oz. re-useable containers that will contain the highest quality ingredient blends hand selected by Trail-Chef Mark M. DeNittis. With Culinary Modification Tool blends such as Poison Spider Bloody Mary Mix, Die … [Read more...]
A visit to the Farm: Pueblo Colorado
By Mark M. DeNittis (Chef D) Four generations of Mauro’s from my grandfather to my own boys have had the opportunity to work on the farm. We raise Durocs, Hampshire, Yorkshire and Crossbred swine. We run a 125 sow operation in Pueblo, Colorado. Nick “Hog Whisperer” Mauro This month rather than feature a restaurant or hot spot I wanted to pay … [Read more...]
Non-Traditional Holiday: Yucatan Style Turkey Chimole
I found this Chimole dish while traveling accross the Yucatan peninsula, it is sometimes referred to as "Relleno Negro". In homes on the Yucatan, like many here in the U.S. around the holidays there is typically an abundance of leftovers. Making chimole is a nice change from the usual round of casseroles, soups, sandwhices and other common turkey … [Read more...]
Rosa Linda’s Mexican Cafe Denver
www.RosaLindasMexicanCafe.com 2005 W 33rd Denver, CO (corner of 33rd and Zuni) Nestled off the beaten path and situated in a quaint little neighborhood just west of downtown Denver is a gem of a traditional family Mexican Restaurant. The Aguirre Family has been serving up traditional foods of their native Mexico in this spot since 1985 in the … [Read more...]
Offals not so awful… Menudo!
O.K. So here is a follow up and praise to my favorite latino food menudo. Menudo is said to have hangover curing characteristics. The medicinal broth made with the second and third section of cows stomach (tripe), hominy and chiles replenishes vitamins A and C. The posole soothes the stomach and stimulates the gastric juices. Here is the recipe to … [Read more...]
Alaskan Cod a la Moab: Warm thoughts for coming fall chill.
As summer fades into a memorable bliss and cooler fall temps descend upon us I recall this favorite summer time dish of mine. This hearty, flavorful yet economical recipe is great. If you don't live in a costal area as I used to back in the day, this sure suffices in the middle of the desert for a seafood fix. The optional additions suggested at … [Read more...]