BEST COLORADO POTATO DISH STUFFED SCALLOP OF POTATOES IN ANCH CHILI SAUCE INGREDIENTS: 48 Potato scallops cut lengthwise (8 large baking potatoes) -blanch lightly and wrap in plastic to soften for rolling) Ham 1 pound Parsley, fresh, chopped 4 Tablespoons Garlic, chopped 12 Cloves Black Olives 8 Ounces Olive Oil 4 Tablespoons Tomatoes, peeled, seeded, chopped 8 White onions, peeled, chopped 4 medium Ancho chilies, peeled, seeded, veined 8 Beer 1 Cup Jalapeno, finely diced 1 Tablespoons Fresh cilantro, chopped 4 Tablespoons Lime juice 4 Tablespoons Honey 4 Tablespoons Feta Cheese, crumbled 1 Cup STUFFING -In food processor grind ham, parsley, 5 cloves garlic, black olives, and Feta cheese. Spread filling evenly on each potato scallop. Roll the scallop around the filling. -Heat 2 Tablespoons olive oil in cast iron skillet or large braising pan (large enough to hold all potato bundles in one layer). -Brown over moderate heat. Add tomatoes, onions, garlic (8 cloves), beer, diced jalapenos and Ancho chilies, fresh cilantro, limejuice and honey. Bring to a boil. -Cover the casserole and cook over very low heat for approximately 30-45 minutes. At the end of the cooking, the rolls will be simmering in a thick spicy Ancho sauce. If, while they are cooking, the potato bundles seem to be drying out, add hot water. -Serve with fresh buttered noodles, and ladle sauce from pan over all. BEST COLORADO BEEF DISH FILET SAN LUIS PREPARING THE BEEF -Use only the best local Colorado Beef Tenderloin, cut into a nice 8 oz. Filet. -Quickly sauté two tablespoons of diced onion, a teaspoon of minced garlic and a big handful of fresh well-washed local spinach. Sprinkle with kosher salt and cracked black pepper. -Add two tablespoons of pine nuts and a teaspoon of Pernod (substitute sambuca or herb saint). Finish with a dollop of fresh butter, some shredded asiago and cool. -Cut a deep wide slit in the side of the filet and stuff with cooled stuffing. -Grill Mark filet on both sides, but leave it rare. - Slice fresh Colorado Red Potatoes into quarter-inch thick rounds. Overlap those on the filet's top like scales or armor and sprinkle with salt and white pepper. -Lay the potato-covered side of the filet down into a hot sauté pan with olive oil. Immediately cover the bottom side (the one now facing upwards) with the same potato scales and salt. -When potatoes are browned, carefully turn the filet over and brown the bottom for a moment. -Put a splash of Pernod in the pan and finish to desired doneness in the oven. -Remove Potato-Crusted Filet and serve with the following sauce. PREPARING THE PERNOD BEURRE BLANC -Super fine dice a small bunch of green onion. -Sauté briefly and add a cup of Pernod Liquor. -Watch the flames, when the Pernod has boiled and reduced by half add a cup of fresh local heavy cream. -Add salt (about a teaspoon), white pepper (about a half teaspoon), and two bay leaves. -Reduce into a smooth sauce (by at least half again). -Remove bay leaves. Finish with fresh-diced green onion, and a liberal amount of butter, mounted (whisked) in off the fire. FINAL PREPARATION AND PRESENTATION -With your Filet in the middle of a warm plate, ladle the thick delicious Beurre Blanc over half of the plate. -Lay a few small green onions or nice chives in a bundle against the side of the steak. -Simple, but fabulous. Vegetable, Potato and Beef all in one beautiful package.

 Back To Index