News
This Sunday, most of us will be perched in a chair or sofa, keeping a bar stool or booth warm at our favorite establishment, anxiously waiting for the 4:30 kick off of Super Bowl XLVI.
We will have a Giants fans decked out in the blue & white garb, we will have our Patriots fans proudly wearing their red, white & blue attire, and yes, we will still have a few diehards wearing the Bronco jerseys!
To some, this is the culmination of yet another football season. Some will see this as the beginning of the football drought which will last until training camps open in July and a lot of us are looking forward to some really tasty Super Bowl food!
People have their tried and true recipes that they have been doing for years. Some have already started salivating about the food that they know is served at their favorite bar, tavern or brewery and some of us look out past tried and true recipes, having seen a recipe in a magazine, newspaper or online and said: “Oh, I gotta try me some of that!” That is me!
Yes, I do love stacked super nachos; yes, I do love me my cheesesteaks; yes, I do love to make some nose-clearing, brow-sweating chili (ghost peppers, anyone?), but one of the great things about cooking is just letting your mind and imagination wander and as “Star Trek” proudly boasts at the beginning of each episode: “To go where no one has gone before!”
This is a weekend to just enjoy the game and to have fun with your food!
For my Super Bowl “Recipe of the Week,” I saw a recipe for a Fire/Smoke pizza that I think I am going to do this Sunday.
CHEZ LENA IS OPEN
Chez Lena, the restaurant of the Colorado Culinary Program at Colorado Mesa University/WCCC has just put out their spring semester menu! From Chilled Spice Crusted Beef Carpaccio to Brandied Beef Tip Tostadas & Grilled Loch Duart Salmon w/Sauce Béarnaise and much, much more. Nothing over $13. This truly is, as many of us have said before, one of the hidden gems of the Grand Valley!
They only serve lunch from 11:30 -1 p.m., Tuesday-Friday. Reservations are highly recommended, Call 255-2641 for more information!
WEBSITE OF THE WEEK
Our Website of the Week is from The Huffington Post (Yeah, I did not know that they were into food either), but these pages have a lot, I mean a lot of great Super Bowl recipes, from appetizers, entrees, sides and desserts to drinks!
http://www.huffingtonpost.com/2011/02/05/super-bowl-recipes-food-ideas_n_819129.html
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Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com, via the website at www.decadencecheesecakes.com, or by calling 256-4688. Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 and on Twitter (www.twitter.com/decadenceGJ)
Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 or on Twitter at www.twitter.com/decadenceGJ. We're close to 1,400 friends on Facebook and when we hit 1,500, we'll do another giveaway contest!
We will have a Giants fans decked out in the blue & white garb, we will have our Patriots fans proudly wearing their red, white & blue attire, and yes, we will still have a few diehards wearing the Bronco jerseys!
To some, this is the culmination of yet another football season. Some will see this as the beginning of the football drought which will last until training camps open in July and a lot of us are looking forward to some really tasty Super Bowl food!
People have their tried and true recipes that they have been doing for years. Some have already started salivating about the food that they know is served at their favorite bar, tavern or brewery and some of us look out past tried and true recipes, having seen a recipe in a magazine, newspaper or online and said: “Oh, I gotta try me some of that!” That is me!
Yes, I do love stacked super nachos; yes, I do love me my cheesesteaks; yes, I do love to make some nose-clearing, brow-sweating chili (ghost peppers, anyone?), but one of the great things about cooking is just letting your mind and imagination wander and as “Star Trek” proudly boasts at the beginning of each episode: “To go where no one has gone before!”
This is a weekend to just enjoy the game and to have fun with your food!
For my Super Bowl “Recipe of the Week,” I saw a recipe for a Fire/Smoke pizza that I think I am going to do this Sunday.
CHEZ LENA IS OPEN
Chez Lena, the restaurant of the Colorado Culinary Program at Colorado Mesa University/WCCC has just put out their spring semester menu! From Chilled Spice Crusted Beef Carpaccio to Brandied Beef Tip Tostadas & Grilled Loch Duart Salmon w/Sauce Béarnaise and much, much more. Nothing over $13. This truly is, as many of us have said before, one of the hidden gems of the Grand Valley!
They only serve lunch from 11:30 -1 p.m., Tuesday-Friday. Reservations are highly recommended, Call 255-2641 for more information!
WEBSITE OF THE WEEK
Our Website of the Week is from The Huffington Post (Yeah, I did not know that they were into food either), but these pages have a lot, I mean a lot of great Super Bowl recipes, from appetizers, entrees, sides and desserts to drinks!
http://www.huffingtonpost.com/2011/02/05/super-bowl-recipes-food-ideas_n_819129.html
=========================
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com, via the website at www.decadencecheesecakes.com, or by calling 256-4688. Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 and on Twitter (www.twitter.com/decadenceGJ)
Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 or on Twitter at www.twitter.com/decadenceGJ. We're close to 1,400 friends on Facebook and when we hit 1,500, we'll do another giveaway contest!
Fire Smoke Pizza
(Adapted from Matchbox Pizza from Macheesmo.com)This recipe called for making your own pizza dough, but who has the time, especially on Super Bowl Sunday! I will be making this with a prepared crust, using this topping recipe.
Chipotle Marinara Sauce
2 ounces shredded low moisture mozzarella
6 ounces shredded smoked gouda
1/4 red onion, sliced
1/2 roasted red pepper, sliced (I just bought the jarred variety.)
BASIC MARINARA SAUCE
Makes about 4 cups
1 can (28 ounces) crushed tomatoes
5 cloves garlic, minced
2-3 tablespoons fresh basil, minced
1 teaspoon dried oregano
1/2 lemon, juice only
Salt and pepper to taste
CHIPOTLE MARINARA SAUCE
Makes 2 cups
2 cups of the above marinara sauce
3-6 chipotle peppers from chipotle in adobo sauce
1 tablespoon (or more) of the adobo sauce
1/2 teaspoon crushed red pepper
