Presale for A Bite of Boulder is available online on the First Bite website and will be mailed November 12. Try these two Colorado fall recipes to curb your appetite!
Colorado Fall Recipes from A Bite of Boulder
Posole Rojo
(makes approx. 1 gallon)
Santo
1265 Alpine Avenue
Boulder, CO 80304
303.442.6100
Ingredients
2 ounces dried New Mexican red chile pods, medium (stems and seeds removed)
2 cups hot water
¼ cups canola oil
1 ½ cups onions, diced small
2 Tbsp garlic, minced
1 tsp cumin powder
1 ½ tsp salt
1 tsp black pepper
4 cups vegetable stock
2 cups canned diced tomatoes (14.5-ounce can)
1 Tbsp fresh oregano, chopped
1 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
10 ounces diced green chile, medium hot, roasted and peeled (can be fresh or frozen)
1 Tbsp jalapeño, diced small
6 cups posole (hominy), rinsed well (2 28-ounce cans)
Directions
- Soak the red chile pods in hot water, covered, until very soft.
- Transfer them to a blender and puree on high speed until very smooth. Set aside.
- In a large pot over medium heat, sweat the onions and garlic in oil until soft and translucent. Add cumin, salt, and pepper to pot and cook for 1 minute over high heat, stirring constantly.
- Add all other ingredients and the chile purée. Bring to boil, and then turn down to simmer for 20 to 30 minutes.
- Check the seasoning and adjust, if necessary.
- Serve in bowls with garnishes of shredded cabbage, radish, avocado, cilantro and warm tortillas.
Colorado Fall Recipes from A Bite of Boulder
Crispy Brussels Sprouts
Servings: 2
Chautauqua Dining Hall
900 Baseline Road
Boulder, CO 80302
303.440.3776
Ingredients
½ cup white balsamic vinegar
¼ cup sugar
1 ½ pounds Brussels sprouts, quartered
3 Tbsp vegetable oil
2 Juanita pickled Peppadew peppers (canned), julienned
1 preserved lemon, julienned
Kosher salt, and pepper
Directions
- In a sauce pot, bring the white balsamic vinegar and sugar to a boil. Lower the heat and simmer on low for 15 minutes until it’s a syrupy consistency.
- While the syrup is simmering, combine the brussels sprouts with oil, kosher salt and pepper.
- Put them on an oiled baking pan and roast for 15 to 25 minutes in a 400-degree oven until the edges are crispy.
- Remove vinegar from heat and set aside.
- When the Brussels are crispy to your liking, pull them from the oven and put them in a bowl.
- Combine the Brussels, vinegar syrup, peppers and preserved lemon and toss with a dash more kosher salt.
- Serve hot.
Photos by Christina Kiffney, courtesy of First Bite, producer of A Bite of Boulder. Colorado fall recipes.
