What really makes great food?  Ingredients.  Essentially, what you put into a dish has a direct correlation to what the end result is.  This is the same as with anything in life really, you use cheap lumber on a deck, it won’t last as long, you go cheap on the paint on the exterior of your house, you are going to be doing over again sooner than you think.  This is how it is with food as well except, you get one chance to use those ingredients.  I want to stress this down to the most basic level.  Some people put lots of focus on buying high quality meat, a prime rib for example or local farm raised chicken but then use an onion that is going bad or stock from a can when making the sauce for this.  Homemade stocks, high quality vegetables, good meat, and of course fresh spices will make all the difference in the world with the final outcome of your dish.  The difference between that little plastic lemon you get at the grocery store and freshly squeezing a fresh lemon for a picatta sauce will be the difference between having something be edible or memorable.  Take the time, spend the money, and put in the care and effort into making great food and ultimately, you will be rewarded with great food.

Although I should have titled this post “Delivery System for Tequila” I needed to share this new recipe for jalapeno limeade.  Super simple, easy to make and will be the foundation for all tequila this year.

1 Cup of sugar
1 Cup of Water
2 Jalapenos
1 Cup of fresh lime juice (about 8 limes)

Start by making a simple syrup, in a 2 quart saucepan combine the sugar and water and bring to a boil.  Once at a boil, add the 2 jalapenos sliced in half and reduce to a simmer for 5 minutes.  While that is simmering, extract the juice from the limes.  I like to use a citrus press as it is the most efficient way to get all the juice out.  After the 5 minutes, remove the chilies from the simple syrup.  Fill a half gallon pitcher full of ice and add the simple syrup and lime juice and fill the rest of the pitcher with water.  Now, from here is where some tweaking may be needed.  If it is too tart you can take some out and add more water or sweeten with honey or agave nectar.  Either way, time to make a margarita.

I am a big fan of a lot of other food sites, I like to read what other bloggers are doing, how they are pushing the limits and reading about recipes that get me inspired.  One site that I love is Food Porn Daily.  Not every day does that site get me chomping at the bit to get into the kitchen but a few weeks ago, it did just that.  Now, to make a panini is not that difficult.  Yes you can get one of those fancy dancy press things that go for $80 or something like that.  Not needed.  Two hot stainless or cast iron pans will work just fine.  Here is what you need:

Some good bread
Brie
Proscuitto
Red onion
Tomato
Butter

This one is pretty simple.  Start by grabbing a few slices of really good bread, for this, I used a kalamata olive bread from one of the local bakeries.  Next spread the outside with butter, better yet, use some of that bacon chive butter you just learned about the other day.  Take the brie out and slice off the casing.  You don’t really have to slice off the casing i guess but I have never been a fan so I cut it off.  Next, slice up the tomato and red onion super thin.  Now start to build your sandwich.   Bread, brie, red onion, tomato, and the proscuitto followed by the other slice of bread.  Now get your first skillet going on medium heat.  Note: all stoves are different, the key hear is to toast the bread to golden brown while melting the cheese inside. If you burn the bread, it will be ruined and if the cheese isn’t melted, well, it won’t be done correctly.  As you are getting the first side of the bread toasted in the skillet, heat up the second skillet on high heat.  After flipping your grilled cheese at this point, take the hot skillet and use it as a press.  Don’t press too hard that it mashes the sandwich, press just enough that you can hear some searing going on and that the sandwich presses.  return the 2nd skillet to the heat for a few minutes before flipping the sandwich again and pressing a 2nd time.  When the cheese is melted and the sandwich looks like above…eat.  That simple.

If you are like most of the people I associate with, I probably had you at “butter” right?  What could be better than butter though?  Compound butter.  To be more specific, bacon chive butter.  The image alone, although poor quality just makes my mouth water.  Now how to make it.  It is so simple, there is really no reason not to have this in your kitchen at all times.

1 stick of unsalted butter at room temperature
1 slice of bacon cooked crispy
3 Tbsp of chopped chives or green onions
1 Tbsp of bacon fat

Start by cooking the bacon (obviously cook more than one strip for snack bacon) and chop it up into small bits.  If you try and sneak by and use bacon bits, may you fall on a fork at some point in your life.  USE REAL BACON.   After that is cut up, chop up the chives.  Now, add the butter into a mixing bowl of some sort and grab a fork.  Use the fork to mix in the chives, bacon, and the little bit of bacon fat.  The key is not to overdo it with the bacon.  You want a balance of bacon, chive and most important, keep the butter flavor alive.  After all is mixed, drop it into a sheet of plastic wrap and shape into a roll.  Or, be lazy and keep it in a bowl, really doesn’t matter all that much.

Now, how to use it.  My favorite way, is to put some on top of the eggs before you poach them and serve over hash browns.  Use on the outside of a grilled cheese, put in cornbread, or just spread on a nice warm roll.  Either way, it never goes to waste.  This keeps a few days in the fridge, not because it goes bad but because you use it so much, there is none left.  Enjoy

We enjoy every San Juan Brewfest.  Last year, Todd and I were not only able to help organize the event which benefits our local community, not only got to drink awesome beer all day, but also got out to interview a couple of breweries who attended. In this interview, Todd is out talking with Erich from Boulder Beer. If you are in their area on August 27th, check them out as you will soon hear, they have been doing this for a long time.

Chris Fuller, Durango’s Butcher, to hold hog butchering demonstration at Ska

On Saturday June 18th, Chris Fuller, formerly of Sunnyside Meats, will be holding a hog butchering demonstration at the Ska Brewing World Headquarters. This demonstration will include tastings prepared from the hog Chris will be butchering, which will be paired with beer by Ska’s Bill Graham. Fresh cuts will be available for participants to take home! Highlights will include discussion of whole animal utilization, preparation of cuts and underutilized cuts. Join us on June 18th, from 12-4 pm. Demonstration will begin at 12:30 with discussion and drinks afterward. Tickets are $25 available at Ska Brewing.

About Chris Fuller:

Chris has worked in food service ranging from fine dining to catering since he was 15 years old. Chris holds an Associate’s Degree from Johnson and Wales University in Culinary Arts. Chris’ culinary experience ranges from the fine European cuisine of Café des Artistes in Manhattan, to the casual style of The Restaurant in Rowayton, CT.

Chris’s quest for culinary knowledge continued after Johnson & Wales when he earned a Bachelor’s Degree in Anthropology from FLC in 2007. During this time Chris focused on the relationship between agricultural producers and food purchasers in the Durango area. It was this “aha” moment where Chris realized that the meat industry is what truly connects culinary, community, and environment. In 2009 he became the Plant Manager at Sunnyside Meats Inc, a small, federally inspected meat processing plant. Sunnyside Meats was opened in 2002 to counter the “Big Boy’s” Agribusiness domination in the US meat industry and bring a viable food system to life in Southwest Colorado.

Chris has been demonstrating the art of meat cutting all over the country, at events such as Artisanal LA and Cochon 555 butcher competition in Denver. Currently, you can find Chris whipping up steakhouse meals at the Ore House. Helping small producers in Southwest Colorado bring their products to market is not only Chris’s job, but his passion as well.

Contact:
Chris Fuller cfuller17@gmail.com (970) 903 4063
Find more on Facebook: facebook.com/pages/meat-chris

Episode 3 was fun episode to film.  Dan is stressed out and looking to get out of town.  This is typical in the fast paced society that we live in.  Luckily, in the west, getting out of town is easy to do.  Snowshoeing, motocross with friends, and eating great food is the best way to let it go.  Recipes and product reviews to follow as usual and let us know what you think.  Again, the show airs on Altitude at 10am on Sundays.  Also remember to follow us on Facebook.

Want to thank our sponsors:

Ska Brewing
Fun Center Durango
Uncle Dennis’ Food
Gardenswartz Outdoors
Camp Chef
Safari Club International
Pocket Shots
Don Laughlins Riverside Resort
Himalayan Cafe Durango
Western River Sports