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.

(Gimme Some) Caramel Pudding

Comment dit-on "give me some caramel pudding immediately" in the many languages spoken in Sri Lanka?

Our Supper Club Coordinator cooked up this little dish and we remarked how it looks somewhat like a Grand Canyon of Goodness.  She says to be careful, slow, and deliberate when making the caramel.  Otherwise, the process is simple and straightforward...

Ingredients

*  1 can condensed milk
*  1 can water
*  1 tsp vanilla
*  8 eggs, beaten
*  1 cup sugar

Directions for Caramel

1.  In a small saucepan, combine 1 cup sugar and a little water and place pan on low heat.
2.  Stir until the sugar syrup turns golden brown.
3.  Remove pan from heat and pour it into an oven-proof dish (the same dish in which you are going to  
     bake the pudding)

Directions for Pudding

1.  Preheat the oven to 375 degrees.
2.  Mix condensed milk, water and vanilla in a bowl.
3.  Add the eggs to the mixture and beat well.
4.  Strain the mixture into the baking dish and cover with foil.
5.  Place the dish into a baking tray with a little water and bake for about 50 minutes, or until well done.
6.  Let it cool to room temperature.
7.  Cover the dish and leave in the refrigerator for several hours, preferably over night.
8.  Take out of the refrigerator 30 minutes before serving.
9.  Carefully invert on to a serving dish, allowing the caramel to run down the sides.

Recipe Source

Sri Lankan Tastiness

Last night's theme for Supper Club was Sri Lanka, thanks to the heritage of one of our elite members.  :)

Aren't familiar with this type of cuisine?  We didn't let that stop us!  Do a little online research, throw together some glorious spices, stop at the liquor store on your way over, and cook it up!

It was a feast.

More recipes to come, but let's start with the main "curry-ish" dish, courtesy of our hostess with the mostest:

Ingredients:

*  3 Tsp olive oil

*  1 small onion, chopped

*  2 cloves garlic, minced

*  5 Tsp curry powder

*  1 tsp ground cinnamon

*  1 tsp paprika

*  1 bay leaf

*  1/2 tsp grated fresh ginger

*  1/2 tsp white sugar

*  2 skinless, boneless chicken breast halves, cut into bite-size pieces

*  1 Tsp tomato paste

*  1 cup plain yogurt

*  3/4 cup coconut milk

*  1/2 tsp cayenne pepper (optional - there is a spicy taste without this)

Directions:

1.  Heat olive oil in a skillet over medium heat.  Saute onion until lightly browned.

2.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for two minutes.

3.  Add chicken pieces, tomato paste, yogurt and coconut milk.  Bring to a boil; reduce heat; and simmer for 20-25 minutes.

4.  Remove bay leaf (and stir in cayenne pepper if you're brave).  Simmer for 5 more minutes.

----Pour copious glasses of wine and enjoy hours of hilarious conversation.  Not optional.----

Enjoy!

Dbar is Dbest

Have you heard of Dbar?

If not, you must put on your fat pants and go there immediately.  The more elastic, the better.  They serve lunch, dinner and the occasional high tea, complete with a vast array of creative desserts.

Get this: they serve different desserts for lunch and dinner!  All the more reason to go there twice, or even three times a day.  Be forewarned:  the restaurant is quite small and doesn't take reservations in advance.  I've been a few times now and each time I have managed to squeak in just ahead of a growing line; but it's worth it because the service is spot-on and no matter how many people are lined up outside, I have not felt rushed by the wait staff.

I was invited to a swank dinner party this weekend and didn't want to show up empty handed, so I stopped by Dbar and picked up an array of French macaroons as well as hand-made easter egg truffles. They were a hit!

If you are looking for an intimate setting to catch up with a friend (or a significant other), or if you want to have a drink and catch a few moments alone, might I suggest Dbar.  You won't be disappointed.