Colorado Cow Recipes

BEEF CHILE COLORADO

Steps:

• In a large sauté pan or wide bottom pot, toast the chiles over medium heat for 1-2 minutes to bring out the flavor of the peppers. Remove from the pan until needed.
• Add olive oil to the hot pan and sauté the onions for 2-3 minutes then add in the garlic and continue to sauté for 1 minute.
• Add the toasted chiles, fire-roasted tomatoes, seasonings and beef stock to the pan.
• Bring the mixture to a gentle boil. Turn off heat, cover the pot and let it steep for 45 minutes.
• Reserve one cup of the stock. Add the remainder of the ingredients to a blender and blend until smooth at the highest setting. Add additional liquid if the mixture is too thick for your blender. Reserve the remainder of the liquid till needed.**Depending on the power of the blender it may completely puree all the ingredients. If it has bits and pieces remaining, run the sauce through a sieve to take out and pieces that didn't get pureed.
• Heat a large pot or Dutch oven over medium-high heat. Add the oil and half of the meat and brown on all sides so they have a good sear, about 5-7 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
• When all the beef has browned, return all the meat to the pot. Add in the red chile sauce, and reserved beef broth. Stir to combine and bring the mixture to a boil. Once the mixture has begun to boil, reduce the heat to simmer. Cover the pot and continue to simmer for 2 hours.
• Uncover, taste and reseason as necessary.
• Mix the masa harina with 2 tablespoons of the broth from the pot to make a slurry. Add the slurry back into the pot and mix well.
• Raise to medium heat and cook for another 15 to 30 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
• Serve with rice, tortillas and beans and enjoy!

LOBSTER COLORADO

Steps:

• Set oven to Broil at 500 degrees F (260 degrees C).
• Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
• While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
• While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

CHILE COLORADO

Steps:

• Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
• Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
• Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

CHILI COLORADO

Steps:

• Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
• Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
• Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
• Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.

COLORADO BEEF STROGANOFF

Steps:

• Trim fat from beef and cut into 1/2-inch slices.
• Over high heat sear the beef quickly in 1 tablespoon butter.
• In 3 tablespoons butter (same pan) saute onion, garlic and mushrooms about 5 minutes.
• Remove from heat. Stir in flour, meat extract paste, catsup, salt and pepper.
• Stir until smooth.
• Gradually add bouillon, stirring constantly bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Over very low heat, add wine, dill and sour cream.
• Add beef, simmer only until beef is hot. Serve over wild rice. Serves 6.