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Mix Up the Fiesta with these Colorado Springs Style Margs

Sunday, May 5th, 2013

It’s 5 o’clock somewhere, and pretty easy to find a margarita anywhere on Cinco de Mayo. The house margarita won’t stand “in lime” next to these unique, taste-bud tingling spirits created by some talented Colorado Springs mixologists. Recipes for four concoctions hail from some of the area’s greatest restaurants and feature ingredients that range from spicy to smokey. Celebrate Mexico’s independence Colorado Springs style.

Thai Basil Margarita
Will Rogers Lounge at Cheyenne Mountain Resort
We’re paraphrasing, but Will Rogers never met a margarita he didn’t like – we’re sure that this one would be among his favorites. During the summer months, the Lounge makes a home-grown margarita with one of their six varieties of basil picked fresh from their on-property organic garden. Ingredients include 3 oz. Thai basil sweet & sour mix, 1½ oz. Cuervo 1800 Silver tequila and _ oz. Bauchant. Shake all ingredients and strain over ice. Garnish with Thai basil leaves. To make Thai basil sweet & sour mix, combine 1 cup sugar with 1 cup hot water in a blender and mix slowly. Add 20 Thai basil leaves and blend until completely chopped. Mix with 4 oz. fresh lemon juice and 4 oz. fresh lime juice. Chill overnight.
www.cheyennemountain.com

The Smokin’ Marg
Summit at The Broadmoor
This smokin’ good marg is prepared with a splash of Mezcal, a liquor with a very smokey nature because the piñas are roasted under ground. It begins with Don Julio Blanco tequila, Grand Marnier, fresh pressed lime juice and a splash of Del Maguey Chichicapa Single Village Mezcal. This margarita is served without salt because the drink is designed to highlight the salty flavors already in the tequila. Pure agave nectar is used to sweeten the drink that is considered “the Goddess’ bebida of choice.”
www.broadmoor.com 
*Photo courtesy of Mic Clik Photography

Mexican Martini
Jose Muldoons
Ok, not a margarita, but the fresh-squeezed fruit makes this martini just as appealing. The Mexican Martini is mixed with Don Julio Anejo, Cointreau and Grand Marnier. Made with the juice of fresh-squeezed limes and oranges, it’s served up in a chilled martini glass garnished with a lime or orange.
www.josemuldoons.com

Signature Jalapeño Strawberry Margarita 
Sonterra Innovative Southwest Grill
The key word to this cocktail is fresh. Sonterra uses their signature tequila, Corzo Reposado, Triple Sec, fresh jalapeño-infused simple syrup and a drizzle of fresh strawberry puree. It’s served on the rocks with a sugar rim, garnished with three paper-thin slices of fresh jalapeño. Designed by Jeanna Reeverts.
www.sonterragrill.com

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Cumin Seared Scallops with Spicy Cilantro Puree

Monday, April 29th, 2013

Cumin Seared Scallops with Spicy Cilantro Puree

Courtesy of The Craftwood Inn

Cumin Seared Scallops
Serves 4

4 each           U-10 Scallops (side muscle removed)
1 tsp              Ground Cumin
½ tsp            Kosher Salt
½ tsp           Cracked Black Pepper
2 oz               Canola Oil

For the scallops:  Preheat oven to 375 degrees.  Place the scallops on a paper towel and ensure that both sides are completely dry.  Season each side with ground cumin, kosher salt, and cracked black pepper.  Place a large sauté pan onto high heat and add the canola oil.  Place the scallops in the pan and allow it to turn a golden caramel color before turning and repeating on other side, approximately 3-5 minutes.  Finish the scallops in the oven for another 3 minutes.

Spicy Cilantro Puree
Makes 2 cups

1 bunch        Cilantro
2 oz                Garlic Chives
1 each           Avocado (Peeled and Seed Removed)
1 each           Poblano Pepper (Stem and Seeds Removed)
1 each           Fresh Lime (Juiced)
½ tsp            Kosher Salt
1 cup             Water

For the Cilantro Puree:  Place all ingredients into a blender and puree until smooth.

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PLAY’s Acapulco Shrimp Ceviche

Monday, April 15th, 2013

Acapulco Shrimp Ceviche
David Patterson, Executive Sous Chef of The Broadmoor Restaurants
SERVES 4
INGREDIENTS
•    11/2 # 71/90 count Red Shrimp
(71/90 Refers to the size…  these are small)
•    2 Ripe Avocados, medium diced
•    2 Ripe Roma Tomatoes medium diced
•    ½ Bunch fresh Cilantro, washed well and rough chopped
•    ½ Small White Onion, small diced
•    ½ Jalapeno, deseeded and small diced
(the heat level is personal preference, the more seeds the spicier)
•    2 Cups Ceviche Marinade (recipe below)
•    A little ketchup, to taste
•    A little Tabasco or favorite hot sauce, to taste
•    A few lime slices
•    Corn Tortilla Chips
CEVICHE MARINADE
•    5 Limes, zested and juiced
•    5 Lemons, zested and juiced
•    1 T minced garlic
•    1 t chile flakes
Preparation
•    RINSE the shrimp well.  Traditionally, the shrimp are added to the ceviche raw and ‘cooked’ by the lime juice.  In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. Traditional-style ceviche was marinated for about three hours.  If you are a purist, marinate the shrimp together with the marinade for a few hours or even over night.  I like to briefly steam the shrimp for about 2 minutes, just to barely cook them and give them a firmer texture.
•    MIX the ceviche marinade well.
•    ADD the marinade to the shrimp, cooked or raw, and allow the flavors to infuse for at least an hour or so.  Fold in a few spoonfuls of ketchup and a splash of Tabasco hot sauce.  If necessary, add a little salt and pepper to adjust the seasoning.
•    DICE the avocado, tomato, onion & cilantro and gently fold it into the shrimp mixture.
•    SERVE in glass sundae dishes garnished with lime wedges and accompanied by tortilla chips.

•    ENJOY…

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Holiday Cocktail Recipes

Tuesday, November 27th, 2012

Thanks to a few talented and creative area mixologists, here are three new holiday concoctions to enjoy while trying to survive this hectic time of year!

Pumpkin Spice Latte Cocktail

Recipe:
2 shots pumpkin pie vodka
2 shots coffee liqueur
Dash of ground ginger
Dash of cinnamon
Dash of nutmeg
Combine all ingredients in a shaker with ice and shake well.
Strain into a martini glass rimmed with crushed graham crackers and serve with cinnamon stick to garnish.

Courtesy of  Greg Janacek, Over Easy – A Daytime Eatery

Grinch Margarita

Recipe: Build with ice in a Peppermint Rimmed Collins Glass
1 oz. Midori
1 oz. Blue Curacao
0.5 oz. Tanqueray Gin

Courtesy of Scott Morrissey, Salsa Brava Fresh Mexican Grill

Fall into Cranberry

Recipe:
1 ½ oz. dry gin
1 oz. cranberry infused simple syrup
½ oz. ginger liqueur
½ oz. raspberry liqueur
Splash of lemon juice
Splash of soda water
Shake and serve in a martini glass with a lemon twist and a cranberry.

Courtesy of Greg Janacek, Sonterra Innovative Southwest Grill

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DoubleTree by Hilton Cookie CAREavan Coming to Colorado Springs!

Wednesday, July 13th, 2011

To celebrate the 25th anniversary of DoubleTree by Hilton’s signature chocolate chip cookie, the DoubleTree by Hilton Colorado Springs is proud to announce that the Cookie CAREavan wil be making one stop in Downtown Colorado Springs at the corner of Colorado Avenue and Tejon Street Thursday, July 14 from 2:30 to 5:30pm.

Stop by the Cookie CAREvan for a delicious, freshly baked signature DoubleTree chocolate chip cookie and a chance to win a weekend getaway for two at one of the luxurious DoubleTree by Hilton properties and one million HHonors points! For more details like www.facebook.com/doubletreecos or follow @doubletreecos on Twitter.

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#1 Rated Local TripAdvisor Tour Adds Old Colorado City to Menu of Options

Thursday, March 3rd, 2011

The Old Colorado City Food Tour will begin Thursday, March 10, 2011

Local foodies rejoice as a food tour in Old Colorado City joins the ranks of veteran guided food tours in Colorado Springs and Manitou Springs. On Thursday evenings from 5:30pm – 8:00pm, groups of no more than 12 zigzag in and out of five to six unique culinary destinations along Colorado Boulevard tasting, drinking and learning fascinating local history.

Owners Karen Kelley and Samantha Bruner have chosen to feature the local fare of Pizzeria Rustica, TAPAteria, Jake and Telly’s and Garden of the Gods Gourmet, all popular, award-winning restaurants. “From underground tunnels to old cowboy hangouts, Old Colorado City offers a passageway into yesteryear. But it was today’s restaurants that sealed the deal in starting this new tour, as they are continually serving up some of the tastiest and freshest foods in our area,” says Bruner.

The first Old Colorado City tour launches Thursday, March 10, 2011 and will continue on following Thursdays. Tickets are currently available for $49 per person.

Kelley and Bruner began their foodie frenzy in May 2010 and continue to look for ways to connect the local community, visitors and the culinary world through fun and adventurous events. Their Colorado Springs tour occurs every Saturday from 2:30pm – 5:30pm and their Manitou Springs tour occurs every Wednesday from 5:30pm – 8:00pm. Tickets for all tours can be purchased through the website, www.coloradospringsfoodtours.com or by calling (719) 322-5731.

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Successful Food Tours in Colorado Springs Inspire Expansion into Manitou Springs

Tuesday, September 7th, 2010

Colorado Springs Food Tours is expanding its horizons into Manitou Springs, CO with a second and equally delicious walking food and historical tour. In a full two hours on Friday afternoons, intimate groups up to 12 can indulge in tasty treats from seven local eateries, taste the famous mineral water of Manitou Springs, enjoy special discounts and revel in the city’s rich history.

In keeping with small business fashion, co-owners and mother-daughter team Karen Kelley and Samantha Bruner will continue to personally lead each tour. They feel that their emphasis on building relationships and choosing outstanding restaurant partners is what led Colorado Springs Food Tours to rank as the number two attraction in Colorado Springs on TripAdvisor.com, the popular, go-to travel website.

“We are so excited to launch a tour in Manitou Springs and think that we have an outstanding lineup of restaurants including Adam’s Mountain Café, The Loop, The Olive Tap, Patsy’s Candy, The Spice of Life, the Stagecoach Inn and Pikes Peak Chocolate and Ice Cream,” says Bruner. “And of course, it just wouldn’t be a Manitou Springs tour if we didn’t include tastings of a few of the natural mineral springs.”

Though subject to change, the menu features a variety of preselected dishes and drinks including Thai noodle salad, award-winning margaritas, saltwater taffy, local cheeses, tapenades and spreads, pheasant chowder, decadent chocolate truffles and much more. If requested in advance, Bruner and Kelley will ensure that vegetarians or those with food allergies receive appropriate substitutes.

Since its start in May of this year, Colorado Springs Food Tours has successfully led multiple tours weekly gaining the patronage of tourists and locals alike. “Even if you’re local, there is bound to be something new for you on our tours,” says Kelley. “And of course if you’re from out-of-town, we’d love the opportunity to reveal some of our culinary gems at the heart of these two cities while throwing in a bit of history.” Kelley emphasizes, “Our goal is to ensure a win-win for the restaurants, the company and of course the participant. Each of our six restaurant partners in Colorado Springs have experienced increased traffic, exposure and sales due to their participation in our tour. We are hopeful that these new partners in Manitou Springs will experience the same positive results.”

Colorado Springs Food Tours is offering year-round tours in Manitou Springs every Friday beginning September 10, 2010 from 2:00pm – 4:00pm and in Colorado Springs every Saturday from 10:30am – 1:30pm. Introductory tour prices are $39/person for Manitou Springs and $49/person for downtown Colorado Springs. To book a tour or request more information, visit their website at www.coloradospringsfoodtours.com or call 719-322-5731.

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Rudy’s Texas Style Bar-B-Q Makes Debut in Colorado

Saturday, June 12th, 2010

Real Texas Bar-B-Q has finally arrived in Colorado. Rudy’s “Country Store” and Bar-B-Q® has opened its first restaurant in Colorado  The new Rudy’s Bar-B-Q is located on 315 South 31st Street (intersection of Highway 24 and 31st Street) and will be open from 7:00am until 10:00pm daily. They will serve breakfast tacos starting at 7:00am daily. Bar-b-q will be served starting at 10:00am.

“We are very excited to be in the state of Colorado and look forward to becoming an integral part of the Colorado Springs community” said Pete Bassett, Vice President of Operations at Rudy’s Bar-B-Q.  “We have received a tremendous number of comments through our website asking us to please build a store in Colorado Springs. The wait for Coloradoans is finally over. Rudy’s Bar-B-Q has arrived and we are here to stay.”

The new Rudy’s Bar-B-Q in Colorado Springs will be holding special events and promotions throughout the year so guests should stay tuned for more details.  This is the first Rudy’s Bar-B-Q in Colorado and the 27th across the Southwestern United States.

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Eat at Outback Steakhouse in March and Support Our Troops

Monday, March 8th, 2010

For 20 years Outback Steakhouse has supported our troops. This includes various Outback employees traveling all over the world to serve over 150,000 deployed men and women. This year, Outback is increasing efforts in support of troops and their families. In the month of March patrons can order off the special Red, White and Bloomin’ menu to help Outback donate $1 million to Operation Homefront.

Operation Homefront, a 501(c)(3) nonprofit organization, was formed in February 2002 to support the families of deployed service members immediately following 9/11. With item menus such as the bloomin’ onion, baby back ribs and carrot cake it’s a win-win situation. View the entire menu here.

For more information on Operation Homefront and how Outback Steakhouse supports our troops go here.

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A Taste of Pikes Peak B&Bs – Part 6 – Hughes Hacienda

Wednesday, January 13th, 2010

The view from Hughes Hacienda

Hughes Hacienda is a southwestern style Bed & Breakfast that sits atop Blue Mountain, offering spectacular views of the Rocky Mountains as well as the Red Rock Valley below. The Inn has been recognized as the “Best Breakfast in the Southwest” by Arrington’s Inn Traveler Magazine. Here are two breakfast recipes to spice up the day:

Breakfast Rellenos
2 Anaheim chilies (also called New Mexico #6)
1 tbsp. Pinon nuts
2 eggs
1 tbsp. golden raisins
4 tbsp. sour cream
½ cup Farmers cheese, grated
4 slices avocado, for garnish

Place chilies on foil covered cookie sheet. Place 4-6 inches below the broiler unit. Roast the chilies for 6-8 minutes, rotating occasionally until lightly charred and uniformly blistered. Remove from the broiler and place in a plastic bag, close tightly. Steam for 5 minutes, remove from bag and wash under cold water to remove the skin. Leave the stems on. Make a slit lengthwise in the chili and remove the seeds. Pat dry with paper towel and place on an oven-proof plate, slit side up. Roast Pinon nuts in a small iron skillet over low heat until light brown. Stir often to prevent scorching. Scramble eggs with Pinon nuts and raisins. Spoon mixture into prepared chilies. Spoon sour cream over eggs and sprinkle cheese on top. Place under broiler until cheese is melted. Place on serving dish and garnish with avocado slices. Serve with hash brown potatoes, a meat and an assortment of fresh fruit. Serves 2.

Blue Corn Serrano Chili Cornbread
2 eggs
1 scallion, finely chopped
1 cup buttermilk (extra rich) ½ tsp. baking powder
½ cup corn oil ½ tsp. baking soda
½ tsp. salt 1 cup blue cornmeal
¼ cup sugar 1 cup white flour
1 Serrano chili, raw & finely chopped

In a large mixing bowl, combine eggs, milk, oil, sugar, salt, mix well with a whisk. Mix in chili, scallion, baking powder and baking soda. Mix in cornmeal and flour. Pour into 2 6 inch baking tins, bake at 450 degrees for 20 minutes. Best served hot from the oven. Serves: 2 loaves.

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