Published on Monday, March 18 2013 03:17
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado honey is featured in the Champagne Honey Vinaigrette recipe.
There are 31,000 bee colonies in Colorado producing nearly 2 million pounds of honey every year. The approximately 60,000 bees in a beehive may collectively travel as much as
Published on Thursday, March 14 2013 03:03
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado fish is featured in the Asian Style Ceviche recipe.
Colorado is home to more than 50 aquaculture facilities or “fish farms” where fish are raised for food and to stock Colorado waters. Many chefs prefer farmed fish because of their
mild flavor, thick fillets and flaky texture. Look for Colorado fish such as striped bass, tilapia and trout at your local grocery store or at restaurants across the state.
Asian Style Ceviche
Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District
2 lb. Fresh Colorado Striped Bass, cleaned and cut into small cubes
1 Small Red Onion, julienned fine
1/2 Cup Broccoli Slaw, chopped fine
1/4 Cup Edamame, shelled and steamed
1/2 Cup Snap Peas, julienned fine
2 Tbsp. Sesame Oil
1/4 Cup Lime Juice
1/4 Cup Rice Wine
1/4 Cup Sweet Chili Sauce
2 Tbsp. Brown Sugar
2 Small Jalapeños, diced fine with seeds
3 Tsp. Fresh or Puree Ginger
2 Tbsp. Cilantro, chopped
1 Tbsp. Black Sesame Seeds
Sea Salt to Taste
Black Smoked Pepper to Taste
Chinese 5 Spice to Taste
In a mixing bowl, combine the sesame oil, lime juice, chili sauce, brown sugar, jalapeños, ginger and cilantro. In a separate mixing bowl, combine the onion, slaw, edamame and snap peas. Toss well to combine. Add the diced striped bass and mix well to combine, be careful not to smash the fish while mixing. Add the wet mixture to the fish/slaw and gently fold the mixture together, season to taste with the 5 spice, salt and pepper. Refrigerate for about 2 hours prior to eating. Prior to serving, adjust the seasoning as needed. Garnish with black sesame seeds and shaved green onion if desired. Great served in wonton cups or with wonton chips.
Visit www.coloradoagriculture.com for a complete list of recipes.
Published on Tuesday, December 04 2012 09:26
Published on Thursday, January 24 2013 07:29
By Kheli Mason, The Handy Woman LLC
We all open so many things throughout the day: doors, drawers, email (some snail mail), bank accounts, cans of worms, or eyes (sometimes). And among the various things we open very few require any special tools except perhaps a key or can opener. One thing that does get opened, as well as closed, sometimes several times in a day is the garage door. Nowadays, most seem to be equipped with garage door openers that also function as garage door closers (you could really play a chicken and egg thing with this in your head, since a door can’t be opened that isn’t first closed and vice versa).Read more: “Open this . . . !”
Published on Monday, October 01 2012 01:00