Email
Print
FeedA Transformative Colorado Cookout: The Recipes
Photography by Annette Slade
Grant Family Farms Truffle Deviled Eggs
Barolo Grill Executive Chef Brian Laird loves Wellington-based Grant Family Farms so much that he doesn’t just use the farm’s eggs, he stuffs them with chicken meat raised there as well. With the Italian touch of black truffle, these starters will be gone almost as soon as you set them out.
Colorado Heirloom Tomato Napoleon
While unusually marked heirloom varietals are now shipped in year round, there is nothing like a locally-grown tomato that’s never seen refrigeration. Snatch up any you find at the market and pair them with cucumbers and pickled shallots as Wiard does for a gorgeous, stacked salad.
Olathe Corn and Fava Bean Succotash
August corn from the small Colorado town of Olathe is the star of this simple but stunningly delicious succotash from Tyler Wiard, the executive chef of Elway’s in Cherry Creek.
San Luis Valley Potato, Yam, and Chorizo Hash
The arid and expansive San Luis Valley is potato country. Here, LoLa’s Jamey Fader uses combines the spuds with the smoky flavors of freshly roasted peppers and chorizo. Leftovers are just as good with eggs the next morning.
Chili-Rubbed Pig with Stranahan's Peach Glaze
Matt Selby of Vesta is no stranger to using a wood fire. For Five’s backyard barbecue, he cooked this 60-pound suckling pig steeped in Denver-distilled whiskey and cooked in a La Caja China roasting box.
Chile-Rubbed Pork Chops with Stranahan's Peach Glaze
An everyday version of the sweet and spicy entrée using grilled pork chops instead.
Grilled Palisade Apricot Shortcake with Haystack Mountain Whipped Cream and Thai Basil Coulis
Palisade is known for its peaches, but the region is a hotbed for all stone fruits. Here, Troy Guard gives Western Slope apricots, Ambrosia Honey Co. wildflower honey, and Longmont-made chèvre his signature Asian touch for an irresistible shortcake.
Rocky Ford Melon Sangria
Sangria is all the rage every summer, but it feels like no bar menu is without it this year. Troy Guard’s white version is perfect for a hot August barbecue and shows off Colorado cantaloupe.
Reader comments posted at DenverMagazine.com are the opinion of the comment writer, not Denver Magazine. Comments may be edited for clarity and unsuitable or offensive comments will not be displayed.