Friday, April 8, 2011

Lasater Burger at The Med!

Joe and I celebrated Melanie V. and Maria R.'s birthdays at The Med yesterday. Tony Hessel, executive chef at The Med, prepared a juicy Lasater Grasslands Beef burger served with shaved prosciutto, wood oven roasted onions, aged provolone, tomatoes and portabella aioli on a housemade sourdough roll. To make our mouth-watering burger, Tony seasoned the Lasater beef with volcanic sea salt & fresh cracked pepper. He let it rest at room temperature before grilling. NOTE: Bringing beef to room temperature before heating is a technique employed by all savvy cooks, and is especially important when preparing lean 100% pasture raised beef.  If you stick a cold dense piece of meat in a hot pan or oven, you risk drying out the exterior of the meat before you've given the inside a chance to cook through. Adding a delicate, smoky flavor to our meal were the thick-sliced onions, slow roasted in the imported wood oven that has been a mainstay at The Med since its opening. The portabella aioli and shaved prosciutto de Parma gave the burger a tangy, rich finish. You may order either a garden salad or house fries to accompany any sandwich at the Med. We asked for both! As always, the restaurant atmosphere was fun, and the Honig Sauvignon Blanc made our mid-day birthday party just a bit raucous!
In addition to our savory dishes, we enjoyed amazing baked goods prepared in-house. Anyone who has been to The Med knows about their crusty-on-the-outside, soft-on-the-inside, can't-quit-eating-them, artisan breads and delectable pastries. We voraciously devoured both bread and dessert yesterday. Executive pastry chef John Parkinson, leads a team that puts out so many tasty treats, it was difficult to choose one. We ultimately decided on the Chocolate Almond Tower which featured Ice Cream Alchemy's lusciously rich caramel ice cream.  Lucky for us, anyone can purchase fresh baked breads and desserts from the Med directly. Just be sure to call ahead for large orders.
Chocolate Almond Tower
Fresh Baked Bread
Spend an evening at The Chef's Table and enjoy local, organic & seasonal fare. Be sure to ask for Lasater Grasslands Beef
  • EVERY TUESDAY at 7:00 pm
  • 5 Courses $40 (wine pairing additional $20)
  • 12 Reserved Seats
  • For reservations, call 303.444.5335 

    Open daily at 11:00am

    7 days a week 3:00 pm - 6:30 pm
    The Med

Friday, March 4, 2011

Roasted Marrow Bones

Marrow from the center of a roasted bone is so delicious and decadent, it has been referred to as "God's butter". Yesterday, Tita and Kay N. came over for a mid-day treat of Roasted Marrow Bones. We enjoyed the subtle, rich flavor and creamy texture of this highly nutritious dish.

Marrow from a pasture-raised animal is a rich source of vitamin A, vitamin K2, and contains up to 45% percent of healthy fat.  
Vitamin A helps form and maintain healthy teeth, skeletal and soft tissue, mucous membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye.  
Vitamin K2 is mostly required for blood coagulation, but is also involved in metabolic pathways in bone and other tissue. 
The fat in marrow is rich in sphingolipids, which are specialized fats that protect cell membranes against environmental insults, and are important components of the brain and nervous system. 

Lasater marrow bones are cut from the middle of the steer's leg bone. The marrow is firm when uncooked, and becomes gelatinous and loose when roasted. The best way to eat marrow is immediately after roasting. When the marrow is still hot, spread it on grilled toast and sprinkle with a mineral rich salt such as Celtic Sea Salt.

Preheat your oven to 450 degrees.
2-4 center-cut beef bones
1/2 cup parsley, chopped
1 red onion, thinly sliced
1 tsp. capers
1 Tbls. olive oil
1 tsp. fresh lemon juice
kosher salt, to taste
Thick slices of crusty bread, grilled or toasted
Serves about 4

Roast bones for 20 minutes at 450 degrees. Arrange your bones standing upright in the baking dish or sheet pan in a 'Stonehenge' pattern.  While your bones are roasting, toss the chopped parsley, red onion, and capers into a bowl. Drizzle in the olive oil and lemon juice. Sprinkle with kosher salt to taste. Once the bones are roasted, use a marrow spoon or any other thin utensil to extract the marrow from the center of bone. Spread the marrow on grilled toast and top with onion, parsley, & caper condiment. 
Now I know why our ancestors went through the trouble of smashing bones to get at this succulent meat butter! Let me know what you think.


Monday, February 28, 2011

Beef & Broccoli Cooking Demo

At the most recent Lasater Grasslands Beef cooking demo a good group of folks showed up to learn some new recipes. Each person shared their successes and challenges cooking with 100% pasture raised beef. We enjoyed delicious food, good conversation and shared recipes with one another. Please join me for the next cooking demo in April 2011. Look for the upcoming date to be announced & follow related Lasater tweets.

1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 lb or more top sirloin or sirloin tip, sliced against the grain 1/8 inch thick
3 tablespoons peanut oil
10 ounces broccoli florets and stems
ginger root, fresh or frozen grated
chili pepper flakes
3 garlic cloves, finely chopped
3 tablespoons soy sauce
1/3 cup water if more beef, then add more water


Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Constantly stirring beef. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.

Cooking tips for great stir fry:
  • Partially freeze meat before slicing against the grain- Appro. 30 minutes.
  • Have all your ingredients prepped and ready to use before beginning.
  • Cut all ingredients the same size for even cooking.
  • Pre-heat the wok on medium-high to high heat for at least a minute before adding oil.
  • Make sure oil coats all sides of wok.
  • If possible, never add more than a cup of meat at a time to the wok.
  • Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
  • Do not use wet vegetables. Vegetables should be as dry as possible.
  • Once the dish is completed, taste and adjust seasonings as desired.
  • Serve the stir-fried dish immediately.

Sunday, February 27, 2011

Rustic Cabbage, Beef & Barley Soup

Rustic cabbage, beef & barley soup is a variation on a traditional dish from the Provence region of France. What I found most appealing about this soup is that it requires ingredients found in a winter pantry or cellar: onion, garlic, cabbage, celery, & barley. The orange is the bit from Provence. This is a simple recipe.

2 ounces bacon
1 pound Lasater stewing beef, in 1-inch cubes
1 onion, finely chopped
2 stalks celery, finely chopped
3 garlic cloves, minced
1 cup barley
2 cups chopped green cabbage (about 1/4 medium head)
2 teaspoons smoked paprika
1-2 teaspooons grated orange zest
7-8 cups beef stock 
Salt and pepper to taste


In a four quart Dutch oven or other large heavy pot, cook the bacon on med-high until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove, return the bacon to the pot and add the onion, celery, garlic and cabbage.  Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
zester close-up
microplane zester

Return the beef to the pot. Add stock, season with salt and pepper and simmer covered for 45 minutes. Stir in the barley, cover and cook for 30 minutes. If the beef is not tender, cook it a bit longer. If the soup is not served immediately, more stock may be needed for reheating. 

Build a fire, get a bottle of Cote du Rhone and enjoy!

Sunday, February 20, 2011

Beef Chili with Molasses Cornbread at Salt!

Yet another smokin' hot dish from Salt The Bistro. Bradford Heap, owner of Salt, has given his staff the opportunity to really work with local suppliers to create fresh twists on some classic standards. The boys and I were in the other night for dinner and enjoyed Lasater Grasslands Beef chili.  Brett Bertin, the new AM sous chef added his own signature to this western comfort food. While Brett sauteed Poblano and Anaheim peppers with onions & carrots, he let the beef marinate in freshly toasted cumin seeds, paprika, salt & pepper. After browning the beef, the peppers were added to the pan and he deglazed it with the house draft beer - Bella Big Brown Ale. Brett used the mild chili mix from Savory Spice Shop and let the aromatic ingredients simmer. Finally, he added pinto and great northern beans and a tomato puree, and then let the chili cook for 4-5 hours.  The chili was mouth-watering and pleasantly spicy. Adding the final touch to this hearty dish was a giant piece of housemade molasses cornbread. The cornbread was perfectly moist and delicious. If this is what we get out the gate from Brett, I can't wait to taste more.  Congratulations to Brett -- lucky us!

sunday 10 - 10 
monday - wednesday 11 - 10 
thursday - saturday 11 -11
1047 Pearl Street
303.444.(SALT) 7258 
Salt the Bistro

Saturday, February 19, 2011

Marinated Tri-tips with Kale Salad


It was Ryan's birthday and the theme was tapas. I had a boneless tri-tip roast, a lean cut of beef from the bottom sirloin. To see a chart of beef cuts visit beef made easy cut chart.  Some of our family samplers include this cut of beef. It is a great cut for fajitas, stir fry, tacos, and many other dishes. 
I marinated the tri-tip for a few hours leaving it at room temperature, and then grilled it medium rare. Since I have been enjoying kale this winter, I decided to prepare a mixed kale salad with an acai dressing. Kale is rich in vitamins A & C and contains calcium and iron. It is also a great source for fiber. 

Marinated Tri-tip
1-2 lbs of Tri-tips
4 Garlic cloves, finely chopped
2 Tablespoons olive oil

Drizzle the olive oil over the tri-tip roast. Rub the chopped garlic on both the top and bottom size of roast. Salt & pepper both sides as well. Let marinate at room temperature for at least 1 hour before grilling. If time permits, marinate for longer. If longer, marinate in the refrigerator.  Bring meat to room temperature for at least 30 minutes before grilling.  Heat grill to medium-high heat. Place roast on grill surface. The most tender and succulent way to eat pasture-raised beef is rare to medium-rare. Once meat is grilled, set aside for 10 minutes to allow it to rest. The interior of the meat tends to continue to cook once it has been removed from the fire. Prepare salad, then slice meat thin and place on top of salad. Be sure to slice meat immediately before serving.  
Mixed Kale Salad with Acai dressing
2 bunches Kale  (purple & green)
1 carrot, shredded
1/4-1/2 cup red onion, thinly sliced 
1/2  cup  a├žai juice blend (such as Sambazon Original Blend)
3  tablespoons  sucanat
1 1/2  tablespoons  grated orange rind
3  tablespoons  rice vinegar
salt & pepper to taste

Steam kale for approx. 1 minute, remove, let cool. Toss all ingredients including salad dressing together. Place in serving platter, then place meat over salad.

Sunday, February 13, 2011

"Tongue-wich" at Salt The Bistro!

Between lunch and dinner on any given day, the chef, sous chefs, and prep cooks at Salt are stoking the fire that will be used to prepare the evening meals. Anyone who has ever sat at the kitchen counter at Salt knows that the grill is the beating heart of the restaurant. If you are lucky enough to grab those counter bar stools, do it, and watch the show unfold before your eyes. 
Yesterday afternoon, we were those lucky folks. The boys, Tita and I sat and watched as the kitchen staff prepared for the dinner rush to arrive.  We weren't disappointed. Chef Kevin, sous chef Nate Weir, and team gave us a great performance. Of course, we were there to enjoy a Lasater Grasslands Beef (LGB) special: Tongue-wich! Nate prepared a deliciously unique BBQ style tongue sandwich served with a fennel slaw, & housemade fries. 
First, Nate brined the tongue in juniper berries, brown sugar, molasses, apple cider vinegar, and seasonings overnight. He then simmered the tongue in a mixture of beer, water, leeks, garlic, onions, apple cider vinegar, molasses, & chipotle peppers for 2 hours. After simmering, the outer membrane of the tongue was removed. Then, the brisket-like meat was smoked in a perforated pan on hickory and apple wood chips. Once finished, the tongue was sliced ultra-thin and served with a BBQ sauce made by reducing the broth.
If you haven't enjoyed tongue, like most folks, give it a try. It is tender, has a brisket-like texture and is very flavorful. Nate has created the perfect first-timer's dish.


The wood-grilled fare at Salt is delicious and captivating to watch while it's being prepared. See if you can snag those counter seats and watch the flurry of activity on your next visit to Salt!

sunday 10 - 10 
monday - wednesday 11 - 10 
thursday - saturday 11 -11
1047 Pearl Street
303.444.(SALT) 7258 
Salt the Bistro

Friday, January 28, 2011

Ground Beef and Cheese Manicotti

Melanie V. sent over this Beef and Cheese Manicotti recipe. She also came over and helped me prepare it. Thanks Mel!  My family loved it! So did Jeni N. and Karen M.  
Thanks to the support of Bo Sharon, owner of Lucky's Market in north Boulder, I was able to purchase all the ingredients for my dinner and support several Colorado businesses at the same time. Lucky's has recently begun carrying Lasater Grasslands Beef (LGB) in the frozen meat case. Be sure to look for LGB when shopping there. It's a super friendly neighborhood market. Everyone is so nice there! I bought Pastatively marinara sauce made in Eagle, Colorado & Cheese Importers mozzarella located in Longmont, Co. This meal can be prepared ahead of time, then placed in the oven for 55 minutes before serving. It serves approximately 6 people. 
Ingredients from Lucky's

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound Lasater gound beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces


Heat a skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F
Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with butter pieces (we did not do this part). Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

 Serve this hearty creamy meal with a dark leafy green 
salad or roasted root vegetables. 

Sunday, January 23, 2011

Lengua (Beef Tongue) at Oak!

Oak at fourteenth continues to create unique dishes that are pleasing to the palate.  Some are new twists on old favorites (Housemade Pastrami Sandwich) and others take the patron on food adventures, re-discovering delicacies. This week, Chef Steve, features Lasater Grasslands Beef tongue soup with garlic. 

Beef tongue is not a very common dish to most of you, but this rich cut of meat is enjoyed in many parts of the world.  Previously, Joe and I have only tasted cow tongue in Mexican tacos. Tonight, Joe, Ryan S. & I were eager to try this interesting dish.  We discovered a perfectly delicate soup that would compliment any meal. Chef Steve poached the tongue in beef stock, bay leaves, & thyme for approximately 8 hours, tenderizing this tasty delicacy. The outer membrane was then removed, and the tongue was thinly sliced. The poaching liquid, which is reminiscent of a consomme, was poured over blanched baby golden beets, carrots, along with the tongue slices. It was beautifully garnished with thin shavings of fresh garlic, a bit of thyme, and drizzled with tarragon-parsley oil. Tongue is similar in flavor to brisket and pot roast. We all delighted in our shared adventure of eating this relatively rare cut of beef. We then continued on with our culinary tour and ordered fried pickles.  This crunchy & tangy 'shared plates' dish is served with a creamy green goddess aioli and is YUMMY!


If you have a chance to visit Oak at fourteenth, stop in for lunch, dinner or brunch sometime soon. Owners Steve Redzikowski, Annie Polk, & Bryan Dayton have renovated the old 14th Street Bar & Grill space and created a warm, inviting atmosphere that is perfect any time of day.   

Lunch and Dinner Tuesday-Sunday 
Saturday & Sunday Brunch
1400 Pearl Street

Friday, January 21, 2011

Flat Iron Steak at Salt!

Bradford Heap, owner of Salt the Bistro, along with executive chef Kevin Kidd and staff are really adhering to their philosophy of sourcing locally. They have made a commitment to use organic, fresh ingredients whenever possible, and Lasater Grasslands Beef (LGB) is playing a significant role in that effort.
Last night our friends David and Elizabeth P. & family joined us for a delicious dinner at Salt the Bistro. Kevin and sous chef, Alex Krill, prepared flat iron steak and delighted patrons with an inventive take on a simple beef cut. They marinated the pasture raised beef in rosemary, olive oil, & garlic then grilled it perfectly medium-rare over an apple wood fire. The steak was served with roasted fennel on a bed of beluga lentils that had been ladled with a nage, an aromatic broth. The dish was topped with gremolata or gremolada, which is a chopped herb condiment typically made of garlic, parsley, and lemon zest. Salt has refined the traditional recipe by adding olive oil and fennel fronds. It was a deliciously zesty dinner entree that the kids enjoyed too!

Old flat iron 'rest' showing shape
 A flat iron steak is actually a top blade steak cut from the shoulder, specifically the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. It is similar in texture and taste to a flank or skirt steak. On your next visit to Salt ask about the  Lasater Grasslands Beef specials. 

sunday 10 - 10 
monday - wednesday 11 - 10 
thursday - saturday 11 -11
1047 Pearl Street
303.444.(SALT) 7258 
Salt the Bistro

Thursday, January 20, 2011

Beef Tenderloin at Colterra!

Thanks to the consistent support of Bradford Heap, owner and chef of Colterra in Niwot, Michael Drazsnzak, executive chef, has created a delicious local and organic dinner entree with Lasater Grasslands Beef tenderloin. Today Joe, Elizabeth P. & I dined at Colterra. Joe ordered the tenderloin which was phenomenal! (Of course, we all tasted it.) Chef Michael marinated the tenderloin in crushed whole garlic, fresh rosemary, extra virgin olive oil, cracked black pepper & salt. He then grilled it a perfect medium rare which brought out the deep flavor of the Lasater beef. It was served with a creamy risotto that featured Oxford Gardens roasted carrots, Hazel Dell Mushrooms shitake & oyster varieties. The risotto was a rich delicious compliment to the tenderloin. Two really nice aspects of dining at Colterra are the ambiance and portion size. You'll never feel rushed and therefore have plenty of time to enjoy your meal.

Elizabeth P. and I enjoyed a glass of the Honig 2009 Napa Sauvignon Blanc, but I know that David Roth, Colterra Manager, has other suggestions to 
accompany the Lasater Grasslands Beef tenderloin.

Monday - Friday 11 to 2
DINNER Monday-Saturday 5-9
BRUNCH Saturday & Sunday 10-2

Sunday 5 to 8

210 Franklin St., Niwot