Unexpected Eats: Bloody Mary before your flight

If you're ever in the Denver airport and need to kill time while getting your spice/sodium fix for the day, might I humbly suggest The Cantina Grill.

I know what you're thinking.  Something along the lines of, you call this a foodie blog and you're recommending an airport restaurant??

I get it.  But I had a hankering for a Bloody Mary, and an hour to kill, so I tried it out.

Killer.  I had not one, but two.

It was the perfect blend of tomato and spice, with a nice thick texture (I hate it when they're watered down).  Give it a try and see if you like it, too.

Cheers!

I'm Such a Fool for You

You know I'm such a foooool for youuuuuuuu.

You've got me wrapped around your fing-er-er-er-er-er-er....

Do you have to?  Do you have to?

Do you have to let it Linger?*

A few of us met this weekend at one of Denver's culinary hot spots, Linger (a former mortuary, Colinger, did you know?).  It has a rooftop bar, an upstairs (indoor) bar, a main seating area, and a lower, pseudo-private seating area.  I'm not sure what it's like during the week, but it's a madhouse on the weekends; we had to make our Saturday night reservations a few months in advance.

Caveat:  Linger offers excellent cocktails but this post concentrates only on the food.  What's that?  We should do a cocktail post as well?  TWIST MY ARM.

We started off with drinks at the upstairs (indoor) bar, served alongside their fresh popcorn of the day, Coconut Caramel flavored.

All pics taken by us, edited via Instagram

Although there is no denying the crowd, the bar had huge windows, almost the size of an entire wall.  These windows were open, letting in the spring breeze and providing a stunning view from our perch on the hillside.

Dinner is served family-style, so the idea is to order a few plates to share.  Um, no problemo.  Some hits of the evening include:


Mongolian BBQ Duck Bun / Scallions & Miso-Pickled Cucumbers
Pork Belly Bun / Grilled Pineapple Jam, Sambal, Plum Sauce & Scallions

Our Verdict:  Delish.  The buns were fresh and soft as a baby's...well...you get it.  The meat was seasoned well and tender.  The garnishes were just the right flavor and amount.  I can't speak for my fellow foodies, but I would go back and just throw down a few cocktails and a few of these.

Chicken B’stilla / Crispy Pastry, Almonds, Apricots, Golden Raisins, Saigon Cinnamon,
Harissa, Preserved Lemon Yogurt & Tabbouleh Salad

Our Verdict:  Good.  This South African-inspired dish tastes sort of like a cross between a pot pie and savory baklava.  I should be specific about the sauces served alongside: suffice it to say one was yogurt based (creamy, mild, cool flavor) and one was spicy (yet flavorful - won't melt your face off).  This dish is a nice "taste your way around the world" choice.

Sesame BBQ Tacos / Kobe Short Rib, Napa Slaw, Radish, Avocado & Lime

Our Verdict:  Mixed.  Suffice it to say if you aren't in love with corn tortillas, this is not the dish for you.  If you love 'em like crazy, try this.  Nice mixture of flavor and texture.  A few bits of Tex Mex yumminess (especially if you happen to be downing your second or third Sangria).

Peanut Butter Bar / Crunchy Chocolate Crust, Banana Marshmallow, Cilantro & Chile Strands

Our Verdict:   Delish.  When we told the waiter we wanted this, he said "Oh yes you do."  He was right.  Crunchy crust, smooth peanut butter inside a coating of chocolate.  Topped with bananas and a butter finger mousse.  The cilantro?  Meh.  But the dish overall?  We highly recommend it.

Salted Butterscotch Pudding / Toasted Sesame Seed Crunch, Lemongrass Cotton Candy, & Passion Fruit Coulis

Our Verdict:  Delish.  Where they got the idea to make Lemongrass flavored cotton candy, we'll never know.  I wouldn't say the pairing made sense, but we'll give them points for creativity.  The pudding itself was a smooth and tasty butterscotch - not too sweet, which was nice.  The sesame seed topping helped to cut the sweetness and add a unique flavor.

Turkish Delight Crepes / Apple Rhubarb, Goat Cheese Whipped Cream & Pistachios

Our Verdict:  Meh.  The crepes were well-done but the flavor was just...apple.  With some nuts sprinkled on top.  This one missed the mark.

We would recommend Linger for a girls' night out; a happy hour after work (or, heck, any time!); a romantic dinner; or a chance to get together with friends and...linger over a great meal.

Happy Eats, Denver!

*Thanks, Cranberries, for getting that song stuck in our heads forever.

(You'll want some mo') Samosas

These samosas were a big hit during our Sri Lankan supper.  They would be great as an appetizer or as the main dish served alongside a salad.  And a refreshing beverage, obviously.

Ingredients

*  8 inch flour tortillas
*  1 lb ground turkey or beef
*  2 large boiled potatoes
*  1/2 cup chopped onions
*  1/4 cup frozen peas
*  1 tsp cumin seeds
*  1 tsp coriander seeds
*  1 tsp chopped garlic
*  2 tsp chopped ginger
*  2 green chilis
*  1/2 tsp turmeric powder
*  2 tsp garam masala
*  2 tsp red chili powder
*  2 tsp lemon juice
*  2 TSP vinegar
*  2 egg whites
*  salt to taste
*  cooking oil for deep frying

Directions

1.  Heat a pan with 1 TSP oil and add the chopped onions.  When onions are light brown, add chopped ginger, green chilis and garlic.  Then add coriander, cumin seeds, turmeric powder and stir well.

2.  Add ground turkey or beef, garam masala, red chili powder, vinegar, and salt to taste.  Stir well and cook until well done.

3.  Add the green peas and stir for a while.  Meanwhile, peel and mash the potatoes and add to the filling.  Add the lemon juice, mix well and remove from heat.

4.  Cut each tortilla (circle) into two pieces and lightly dampen the edges of each semi-circle with lightly dampen the edges of each semi-circle with lightly beaten egg white.  Shape each semi-circle into a cone by pressing the cut edges together.  Place 1 1/2 TSP of filling into the cone and seal the edges well.  Repeat this with the rest of the tortillas.

5.  Deep fry in medium hot oil about 2 at a time until crisp (generally about 20 seconds on each side) and golden brown.  Remove onto a paper towel.

---These can be made ahead of time, without frying, and kept frozen.  When ready to make them, take them out of the freezer and deep fry them immediately.---

ENJOY!

Recipe source

The Master of All Pound Cakes

One of the main hits during our Fondue Night was the Ricotta Orange Pound Cake.  Not only was it excellent dipped in Creme Brulee Fondue, but I couldn't help but think this would be the perfect brunch addition, or weekend breakfast while curled up on the couch with some coffee.

Picture Source

Ingredients

*  1 1/2 cups cake flour
*  2 1/2 tsp baking powder
*  1 tsp kosher salt
*  3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
*  1 1/2 cups whole milk ricotta cheese
*  1 1/2 cups sugar
*  3 large eggs
*  1 tsp vanilla extract
*  1 orange, zested
*  2 TSP Amaretto
*  (Optional)  Powdered sugar, for dusting
*  (Optional)  Fruit of your choice for topping/garnish

Directions

1.  Preheat oven to 350.  Grease a 9x5x3 inch loaf pan with butter.  In a medium bowl combine the flour, baking powder, and salt.  Stir to combine.

2.  Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes.  With the machine running, add the eggs one at a time.  Add the vanilla, orange zest, and Amaretto until combined.  Add the dry ingredients, a small amount at a time, until just incorporated.

3.  Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes.

4.  Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. 

5.  (Optional) Using mesh sieve, dust the cooled cake with powdered sugar.  (Optional) Top or garnish with fruit.

Note for baking at high altitude:  We suggest using approximately an extra 1/4 cup flour and maybe 2 TSP water.

-------------------Good Book and Cuddly Pet not included---------------------

Recipe source here.