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You are here: Home / Archives for Recipe of the Week

Recipe of the Week

Seared Elk Chop with Zinfadel Syrup and Red Grape Salsa – Recipe of the Month

April 24, 2020 By Chrissy

This month’s Recipe of the Month is brought to you by the Executive Chef of the Pradera Country Club.

Seared Elk Chop with Zinfadel Syrup

Ingredients:

  • 1 rack of cervina elk or venison**
  • 2 cups zinfandel or primitivo (the Italian zinfandel)
  • 2 cups grape juice
  • Kosher salt
  • Fresh black pepper
  • Canola oil

Red Grape Salsa

Ingredients

  • 1 bunch seedless red grapes
  • 1 small handful cilantro
  • ½ red onion
  • 1 pinch brown sugar
  • 1 lime
  • 1 tablespoon canola oil

Elk Chop Directions:

  1. Cut the rack into chops (there should be seven bones protruding from a long strip of meat.
  2. Cut along the bone, through the meat, to create chops).
  3.  Season chops with salt and pepper.
  4.  Heat a cast-iron pan or sauté pan over medium-high heat.
  5. Add a few tablespoons or so of canola oil and sear chops until crisp and golden on both sides (meat should still be rare to medium-rare.  You can place them in the oven to increase the temperature, but it isn’t recommended).
  6. Reduce zinfandel by 1 ¾ cup over medium high heat, remove to room temperature

Red Grape Salsa Directions:

  1. Cut grapes in half
  2. slice the onion into thin strips
  3. rough-chop the cilantro
  4. combine with the juice of one lime, brown sugar, and canola oil.
  5. Place salsa over the top of the chops.

**elk is larger (about twice the size) than venison.  Venison chops make great appetizers, while a single elk chop is enough for an entrée.  If using elk, add starch (potatoes, rice, polenta, etc.) and a vegetable to make it a complete meal.

Chef Bio

Executive Chef Aaron Schultz’s prior experience includes the Woodmore Pines Country Club in Monument CO, Beaver Creek, in Avon, and Plum Creek Country Club in Castle Rock.

He then helped open The Club at Pradera in 2005 and continues to strive to meet every member’s expectations on a day-to-day basis. His passion lies in the artistic side of the culinary arts including paired dinners such as wine, beer, or spirits.

Filed Under: Recipe of the Week, Restaurants Chrissy

Recipe of the Month by Yume Tran

April 3, 2016 By Chrissy

Everyone loves Yume and if you don’t it’s because you haven’t met her yet! 

yume tran indochine cuisine parker coShe and her husband Jeff own Indochine in the Parker Station Building on Mainstreet which is now in it’s 10th successful year in downtown Parker. Yume recently started videoing her “How To” series on YouTube and we wanted to make sure and share it with everyone. Her method of cooking is so down to earth and with the addition of her amazing line of gourmet sauces you can have dinner on the table in 15 minutes.

Indochine is a Thai- Vietnamese Asian Fusion restaurant that also serves uniquely inspired sushi.

Our favorites are the chicken pad thai (video below) and the green curry with brown rice but everything on the menu is high quality ingredients, gluten free and no MSG!

Drunken Noodles with Shrimp

Beef Pad Thai


Spring Rolls

On Fire Sushi Roll

New Pricing on Meals in a Minute Sauces:

Essential Sauces meal in a minute yume tran indochine cuisine parker coFor sauces that are ready-to-consume such as Kaffir Lime, Coconut Peanut, Mandarin Orange Vinaigrette and Pineapple-Yaki, the prices are $10 per jar instead of the regular $12!  There are recipes right on the jar.
If you would rather just go in the Indochine and have Yume or Jeff cook for you, that’s ok too!Indochine Cuisine 19751 Mainstreet, Parker, CO 80138
(720) 851-8559

Indochine Hours:Lunch: Mon – Sat: 11:30am – 3pm
Dinner: Sun 5pm – 8:30pm

Filed Under: Business, Featured Story, Recipe of the Week, Restaurants Chrissy

Pumpkin Bisque with Pepitas and Cinnamon Cream-Recipe of the Month

November 3, 2015 By Chrissy

Our recipe this month comes from Chef Aaron at Pradera Country Club and it’s just in time for your winter holiday feasts.

Holiday Pumpkin Recipe

Since pumpkins come in all sizes, no specifics will be used for this recipe.  Instead, it will be a procedure recipe.  The sugars and flavorings can be mixed and matched for personal taste.

  • 1 pumpkin
  • Apple juice
  • Cream
  • Sugars:  white sugar, brown sugar, maple syrup, honey, dark corn syrup, caramel, etc.
  • Flavoring:  vanilla, cinnamon, nutmeg, mace, cloves, ginger, etc.
  • Pepitas (a pepita is a pumpkin seed with the husk removed)
  • Cream
  • Ground cinnamon

Remove the seeds and the skin from a FRESH pumpkin.
Cut into small pieces, and place in a large pot.
Fill the pot with apple juice and cream until the pumpkin is covered.
Add any sugars and seasonings you’d like, and then simmer the mixture until pumpkin is very soft.
Puree in blender, with a hand mixer, or in a food processor.

Garnish soup with cream whipped with cinnamon and toasted pepitas.

About Executive Chef Aaron Schultz

Aaron Achutz Executive chef pradera country club parker co

Executive Chef Aaron Schultz’s prior experience includes the Woodmore Pines Country Club in Monument CO, Beaver Creek, in Avon, and Plum Creek Country Club in Castle Rock. He then helped open The Club at Pradera in 2005 and continues to strive to meet every member expectation on a day to day basis. His passion lies in the artistic side of the culinary arts including paired dinners such as wine, beer, or spirits.


Filed Under: Featured News, Recipe of the Week, Restaurants Tagged With: Recipe of the MonthChrissy

Kale Banana Smoothie – Recipe of the Month

June 6, 2014 By Chrissy

CHEF JEREMY BRINGARDNER is in Douglas County for the opening of the newest franchise of LYFE Kitchen and shared his recipe with us. The secret? Freeze the fruits and vegetables to capture all the flavors without having to dilute them with ice.

Kale Smoothie

LYFE Kitchen Signature Kale Banana Smoothie

  • 1 cup apple juice
  • 2 tbsp lemon juice, squeezed, seeds strained
  • 1 cup kale, raw, washed
  • 2/3 cup banana, peeled, chopped, frozen
  • 1/3 cup cucumber, chopped, frozen
  • 1 tsp ginger, rinsed, whole/unpeeled, chopped

1) Chop the cucumber and peel/chop the banana and spread both onto a casserole dish and place in the freezer overnight. Store in the freezer until ready to use.

2) Measure and place all ingredients in high power blender (such as a vita-mix/vita-prep) and blend on high for 25 seconds

3) Pour and serve!

* if using a standard household blender, blend on high for 1 minute. We used our Ninja and it worked perfectly! 

LYFE Kitchen Park Meadows
8505 Park Meadows Center Drive
Lone Tree, CO
PERMANENTLY CLOSED

We had the privilege to meet the executive chef of the newly opened LYFE Kitchen in Lone Tree at Park Meadows. If you have been looking for a new place to eat healthy good for you and the planet, food, LYFE is the place!

They chose organic and locally sourced produce, meat, even their coffee is locally roasted in North Denver. This new restaurant opened June 6 and is located inside the Park Meadows Mall where California Cafe used to be.

Chef Jeremy honed his craft under luminary chefs Charlie Trotter, Bill Kim, and Jean Joho. A graduate of the highly acclaimed Culinary Nutrition program of Johnson & Wales University, Chef Jeremy captains the teams of LYFE Kitchen chefs in Palo Alto and Culver City, ensuring that each dish is bursting with flavor and fresh ingredients. He recently won “CHOPPED” on the Food Network. 

Filed Under: Business, Health & Fitness, Recipe of the Week, Restaurants Tagged With: Recipe of the MonthChrissy

Skuna Bay Salmon with Red Quinoa Salad: Recipe of the Month

February 22, 2013 By Chrissy

We are excited to bring you this recipe from the executive chef at the Pinery Country Club.

Chef Clark Church is passionate about it and this particular kind of Salmon and included more information about it after the recipe and photo.

Skuna Bay Salmon with

Organic Red Quinoa Grape and Tomato Salad (Serves 4)

Ingredients:

  • 4 each 8oz Skuna Bay Salmon Fillets
  • 2 Cups Red Quinoa
  • 4 Cups Chicken or Vegetable Stock
  • 3 Tbls Diced or Slivered Garlic
  • 1 Cup Chardonnay
  • ½ Cup Chopped Fresh Herbs (Italian Parsley, Chives and Thyme)
  • 1 Cup Small Diced Carrots, Onion and Celery
  • 1 Cup Sweet 100 or Grape Tomatoes, Cut in half
  • 1 Cup Red and Green Grapes, Cut in half
  • ½ Cup Celery Leaves (Yellow and Light Green Leaves)
  • ½ Cup Italian Parsley (Whole Leaves)
  • ¼ Cup Basil (Torn)
  • ¼ Cup Capers
  • 2 each Lemons (zest)
  • EVOO
  • Salt and Fresh Ground Pepper

Quinoa
Bring 4 cups of stock to a rolling boil. Rinse quinoa under cold water and then add to the stock, cover and simmer for about 30 minutes or until quinoa is fully cooked. Cool and reserve.
In medium sauté pan, sauté fresh garlic until lightly golden brown. Add your chopped fresh herbs and Chardonnay, reduce by half. Add quinoa and season with salt and fresh ground pepper.

Salmon Directions:

  1. Season Salmon with salt and fresh ground pepper.
  2. Heat a large sauté pan on medium/high.
  3. Add a little EVO to the pan and add the fish.
  4. Cook until you get a nice golden brown sear on the top side of the fish.
  5. Turn the fish over and continue to cook until you reach the desired temperature for your fish.

(Grilling the Salmon is a great twist on the plate)

Salad Directions:

  1. In small mixing bowl add your tomatoes, grapes, capers, parsley leaves, celery leaves, basil and lemon zest.
  2. Add a little EVO and season with salt and fresh ground pepper to taste.
  3. (Add juice from the lemons to the salad for extra citrus flavor)
  4. Plate as seen in the photo below.

Salmon pinery country club

Clark Church – Executive Chef at the Pinery Country Club

Chef Clark Church plating during Spring Fling
Chef Clark Church plating during Spring Fling

Chef Clark Church grew up in Sister Bay, Wisconsin and graduated from Fox Valley Technical College in Appleton, Wisconsin in 1994 with an Associate’s degree in Culinary Arts. After graduating from college he immediately became the Executive Chef at The Whitetail Inn, a fine dining establishment in Northern Wisconsin. Clark chose to move to the Aspen area to further his knowledge in the culinary field and was fortunate to hold the title of Executive Sous Chef at the famous Hotel Jerome for four years working under former Executive Chef and James Beard award nominee Todd Slossberg.

After leaving the Hotel Jerome, Clark had a vision to start his own restaurant and catering company and in 2007, Garnish Café and Catering was created and it was an exciting and successful venture. Garnish is the 2007, 2008 and 2009 winner of the “Soupskol” contest that takes place in Aspen for Clark’s famous “Church’s Chowder”! Clark also won in 2010 for his new creation, “Wisconsin Beer Cheese Soup”. Chef Clark resides in Centennial with his wife Jodi and his two sons Carson and Wesley. Since he has been at the Pinery Country Club, he has continued to create healthy farm to table cuisine using only the finest and freshest local ingredients.

Skuna Bay Salmon

This is the only farm raised sustainable salmon in the world to receive the BAP (Best Aquaculture Practice) certification in all their farm sites.  BAP is the foremost independent certification association in North America.  The fish arrive to me on Sunday and Thursday, 36 hours from swimming.

Visit http://www.skunasalmon.com/ for more information.

The Pinery Country Club is participating in 5280 Denver Restaurant Week this year. 

February 23 – March 8

Available Wednesday – Saturday evenings

The Pinery’s Dinner Menu will honor the Denver Restaurant Week and couples will receive a complete gourmet meal for two for just $52.80. Select wines will also be priced at just $52.80 per bottle.

Members are invited to call (303) 841-2060 to make your reservations and see your server for featured specials. If you aren’t a member “yet” find one and ask to be their guest or better yet be sure to attend the next open house and get a feel for the club for yourself.

Filed Under: Business, Recipe of the Week, Restaurants Tagged With: Recipe of the MonthChrissy

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