|
|
|
Recipes
from Executive Chef Jeff Knight |
|
|
|
Colorado Molé |
| 4 Tomatoes,
chopped |
1 Apple,
chopped (no skins) |
| 1 Yellow
Onion, chopped |
1 T. Kosher
Salt |
| 1 13 oz. can
Green Chilies, chopped |
1/2 T. each:
Black Pepper, Ancho Chili |
| 2 Shallots,
chopped |
Powder, Cumin and Coriander |
| 7 Garlic
cloves, chopped |
1/2 t. Oregano |
| 4 roasted
Anaheim Peppers |
4 oz.
Bittersweet Chocolate |
| 1 cup Coffee |
8 cups Elk (or
Beef) Stock |
| 1 T. Oil |
|
|
Combine tomatoes, onion, chilies,
shallots, garlic and Anaheim peppers with a Tablespoon of oil in large
sauce pan and cook for 5 minutes. Add all dry spices and cook for
another 5 minutes. Deglaze with the coffee by pouring it into the
saucepan and stirring, cook for another 5 minutes. Add Elk stock and
apple, bring to a boil and reduce by half. When reduction is
complete, transfer to a blender and puree until smooth. Force the
mixture through a fine strainer. Return to a saucepot and bring to a
simmer. If needed, adjust consistency with cornstarch, and flavor with
salt. Remove from heat and whisk in the chocolate. This is wonderful
served with Elk Tamales and even better over a steak. |
|
|
Jicima Salsa |
| 1/2 lb.
chopped Jicima |
For
Vinaigrette: |
| 1 chopped
Chayote |
3/4 cup Canola
Oil |
| 1 thin sliced
Red Onion |
1 tsp. Sugar |
| 1 julienne Red
Bell Pepper |
Salt and
Pepper to taste |
| 1/2 julienne
Yellow Bell Pepper |
|
|
Mix all vegetables well. In a separate
bowl, combine the ingredients for the vinaigrette with a whisk. Pour
over vegetables and stir well. This salsa is great to serve with
tortilla chips, and is very tasty served over fish. |
|
|
Green Chili Peanut Sauce |
|
Combine the following ingredients in a
food processor (or blender) until smooth. This is a great sauce to
served with any Asian dish, or even over a salad. |
| 8 Garlic
cloves |
1/4 cup Honey |
| 3/4 cup
Cilantro Leaves |
1/2 cup Rice
Vinegar |
| 1 cup Peanut
Butter |
1 tsp. crushed
Red Chilies |
| 1/4 cup
Teriyaki |
3 T. Sesame
Oil |
| 1/2 cup
Roasted Green Chilies |
|
|
|
White Chocolate Mousse |
| 1 3/4 lbs.
shaved White Chocolate |
2 Eggs,
separated |
| 1/4 c. Creme de
Cocoa Liquor |
3 minced
Jalepenos |
| 1 Qt. Heavy
Whipping Cream |
|
|
Melt chocolate in double boiler. Cool
slightly. Add liquor and yolks. Mix well. Bring back with cold water.
If chocolate breaks, whip egg whites to a stiff consistency, and fold
the egg whites into the chocolate, then add jalapenos. Whip heavy
cream between soft and stiff peaks. Fold into chocolate mixture. Pour
into a pan and refrigerate. This is a hard one to master, but well
worth the hard work. Great for dinner parties! |
|
|
Copyright
Restauranteur, 1997-2008. Copyright certain photos, Craftwood Inn. All Rights Reserved. |
|
Home |
Menu
| Wine List
| Craftwood Experience |
Map |
Banquets &
Weddings |
Our Chef |
|
Testimonials |
Calendar of Events |
Contact Us
|
Sign Up for VIP Email |
Virtual Tour |
Reservations |
|
Colorado Springs Restaurants |
Colorado Restaurants
| Restauranteur Home Page |
