Category Archives: CookColorado

Beer Braised Pork Belly & Rhubard BBQ Sauce

BearPaw Catering makes it’s first splash with a little bridal shower for our dear friends Mindy & Bryan.  They’re gettin hitched this summer, so no better time than too try out a few tasty morsels.  My menu was inspired, as always, by selecting a few Colorado treats; Pheasant Eggs from Louviere Farms,  Fresh Walleye and Rhubarb – spring is great for Rhubarb!

Key ingredients in the basket – the menu takes shape;  Poached Pheasant Egg on Tequila Cured Copper River Salmon, Beer Braised Pork Belly with Rhubard BBQ and  a simple Fried Walleye on Cucumber Napa Slaw!


We’ll put our sites on Beer Braised Pork Belly with Rhubarb BBQ Sauce today! 

Beer Braised Pork Belly

This is a two day affair; day one’s all focused on dressing the pork belly for it’s big day. Ingredients for the marinade:

  • 2-4 lbs of pork belly, skin on ( I keep it in one big piece – but that takes a nice sized Dutch Oven.  Cut into large pieces if needed)
  • 3 tbsp cumin
  • 3 tbsp smoked paprika
  • 3 tbsp garlic powder
  • 3 tbsp sea salt
  • 2 tbsp black peppercorns
  • 1 cup of light brown sugar
  • Couple of local brews – I used FCB Chocolate Stout from Fort Collins Colorado

Mix all of the dry ingredients together and rub it all over each side of your pork belly. Place in container and slowly add the brews.  The liquid should reach just below the top of the belly (as any good brew will do!).  Seal it and store in the fridge for a day or two.  On day two (or three), it’s time to walk this bad boy down the aisle to an oven for a nice long 3 or 4 hour braise.  Take the pork belly out of the refrigerator, remove from marinade, set aside – DON’T RINSE IT!!  Season all the pork with salt and pepper, on all sides. Gather the following ingredients:

  • 2 tbsps oil (canola or olive)
  • 2 to 3 carrots, cleaned and diced
  • 2 to 3 celery ribs, cleaned and diced
  • 1 large yellow onion, large dice
  • 2 bay leafs
  • Small bunch of oregano
  • 4 to 6 cups chicken stock
  • 2 more of your favorite brews

A Dutch Oven’s ideal, but any large pot will do.  Just remember – Don’t stuff the pot – leave a little room for it too breath!  Place it on a burner and heat, add the oil, carrots, onions, and celery, sweat ’em off a bit.   No burning the veggies!  Next add the brew, raise the heat to a medium, high heat.  Let this cook for about 15 minutes, reduce the beer and concentrate some amazing flavor.

Time to place the pork belly, skin side up in the Dutch Oven on top of all the veggies and brew.  Press a few peppercorns in the top, toss in the bay leaves, cilantro and cover with the chicken stock.  Put the belly in a preheated 275 degree oven for 3 hours.  Before and after will look something like this….

While that’s braising – let’s whip up some Rhubarb BBQ Sauce!


Rhubarb BBQ Sauce

Spring time in the Rockies; Rhubarb’s popin up everywhere!  This tangy, sweet & spicy treat is perfect for pork & poultry.  Prep and cook times are equal at 30 minutes each.  

Gather the following ingredients

  • 2 to 3 cups chopped fresh rhubarb
  • 1 cup water
  • 1 medium onion, finely chopped
  • 1 teaspoon canola oil
  • 1 -3 garlic cloves, minced
  • 2 tbsp smoked paprika
  • 1 tbsp coriander
  • 1 cup  brown sugar
  • 1 cup ketchup
  • 1/3 cup black-strap molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • few dashes of hot sauce
  • 1/3 cup ginger root

Directions

In a pan, bring the rhubarb and water to a boil. Lower the heat, and simmer  for 5-6 minutes or until the rhubarb is fork tender. Remove from the heat; cool slightly.  Take the cooled rhubarb mixture and blend using a blender or food processor; cover and process until smooth. Set aside.

Next – saute onion in oil until tender, add garlic; saute 1 minute.  Add all but the ginger root – we have a bit of a trick for this ingredient! Fold in the rhubarb puree until blended.

For the ginger root – wrap the chopped root in a small piece of cheese cloth and tie off.  We want the essence of the ginger to help the sauce – but we want to remove it before use!

Bring sauce to a boil; reduce heat to LOW – simmer uncovered for 10 to 15 minutes.  Watch the volume as it might cook down a bit – if needed – you can add a little water.  Use this like any BBQ sauce – baste, glaze or dipping! Store the extra in the fridge.

So here’s our finished dish…..We take the pork belly, cut into cubes and starting skin side down in a saute pan we crisp it – just like you’re cooking bacon!  Once done – place on a small plate drizzled with the Rhubard BBQ sauce & top with chives! (The strawberry garnish is simple – sliced strawberry,s chopped dill tossed with a touch of olive oil, pinch of cayenne and dry mustard – let them sit aside for 30 minutes) 

DONE!


Please share this recipe, follow me on FaceBook, Twitter, and share this with all your friends!  Good Eatin!

Beer Braised Pork Belly & Rhubard BBQ Sauce

BearPaw Catering makes it’s first splash with a little bridal shower for our dear friends Mindy & Bryan.  They’re gettin hitched this summer, so no better time than too try out a few tasty morsels.  My menu was inspired, as always, by selecting a few Colorado treats; Pheasant Eggs from Louviere Farms,  Fresh Walleye and Rhubarb – spring is great for Rhubarb!

Key ingredients in the basket – the menu takes shape;  Poached Pheasant Egg on Tequila Cured Copper River Salmon, Beer Braised Pork Belly with Rhubard BBQ and  a simple Fried Walleye on Cucumber Napa Slaw!


We’ll put our sites on Beer Braised Pork Belly with Rhubarb BBQ Sauce today! 

Beer Braised Pork Belly

This is a two day affair; day one’s all focused on dressing the pork belly for it’s big day. Ingredients for the marinade:

  • 2-4 lbs of pork belly, skin on ( I keep it in one big piece – but that takes a nice sized Dutch Oven.  Cut into large pieces if needed)
  • 3 tbsp cumin
  • 3 tbsp smoked paprika
  • 3 tbsp garlic powder
  • 3 tbsp sea salt
  • 2 tbsp black peppercorns
  • 1 cup of light brown sugar
  • Couple of local brews – I used FCB Chocolate Stout from Fort Collins Colorado

Mix all of the dry ingredients together and rub it all over each side of your pork belly. Place in container and slowly add the brews.  The liquid should reach just below the top of the belly (as any good brew will do!).  Seal it and store in the fridge for a day or two.  On day two (or three), it’s time to walk this bad boy down the aisle to an oven for a nice long 3 or 4 hour braise.  Take the pork belly out of the refrigerator, remove from marinade, set aside – DON’T RINSE IT!!  Season all the pork with salt and pepper, on all sides. Gather the following ingredients:

  • 2 tbsps oil (canola or olive)
  • 2 to 3 carrots, cleaned and diced
  • 2 to 3 celery ribs, cleaned and diced
  • 1 large yellow onion, large dice
  • 2 bay leafs
  • Small bunch of oregano
  • 4 to 6 cups chicken stock
  • 2 more of your favorite brews

A Dutch Oven’s ideal, but any large pot will do.  Just remember – Don’t stuff the pot – leave a little room for it too breath!  Place it on a burner and heat, add the oil, carrots, onions, and celery, sweat ’em off a bit.   No burning the veggies!  Next add the brew, raise the heat to a medium, high heat.  Let this cook for about 15 minutes, reduce the beer and concentrate some amazing flavor.

Time to place the pork belly, skin side up in the Dutch Oven on top of all the veggies and brew.  Press a few peppercorns in the top, toss in the bay leaves, cilantro and cover with the chicken stock.  Put the belly in a preheated 275 degree oven for 3 hours.  Before and after will look something like this….

While that’s braising – let’s whip up some Rhubarb BBQ Sauce!


Rhubarb BBQ Sauce

Spring time in the Rockies; Rhubarb’s popin up everywhere!  This tangy, sweet & spicy treat is perfect for pork & poultry.  Prep and cook times are equal at 30 minutes each.  

Gather the following ingredients

  • 2 to 3 cups chopped fresh rhubarb
  • 1 cup water
  • 1 medium onion, finely chopped
  • 1 teaspoon canola oil
  • 1 -3 garlic cloves, minced
  • 2 tbsp smoked paprika
  • 1 tbsp coriander
  • 1 cup  brown sugar
  • 1 cup ketchup
  • 1/3 cup black-strap molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • few dashes of hot sauce
  • 1/3 cup ginger root

Directions

In a pan, bring the rhubarb and water to a boil. Lower the heat, and simmer  for 5-6 minutes or until the rhubarb is fork tender. Remove from the heat; cool slightly.  Take the cooled rhubarb mixture and blend using a blender or food processor; cover and process until smooth. Set aside.

Next – saute onion in oil until tender, add garlic; saute 1 minute.  Add all but the ginger root – we have a bit of a trick for this ingredient! Fold in the rhubarb puree until blended.

For the ginger root – wrap the chopped root in a small piece of cheese cloth and tie off.  We want the essence of the ginger to help the sauce – but we want to remove it before use!

Bring sauce to a boil; reduce heat to LOW – simmer uncovered for 10 to 15 minutes.  Watch the volume as it might cook down a bit – if needed – you can add a little water.  Use this like any BBQ sauce – baste, glaze or dipping! Store the extra in the fridge.

So here’s our finished dish…..We take the pork belly, cut into cubes and starting skin side down in a saute pan we crisp it – just like you’re cooking bacon!  Once done – place on a small plate drizzled with the Rhubard BBQ sauce & top with chives! (The strawberry garnish is simple – sliced strawberry,s chopped dill tossed with a touch of olive oil, pinch of cayenne and dry mustard – let them sit aside for 30 minutes) 

DONE!


Please share this recipe, follow me on FaceBook, Twitter, and share this with all your friends!  Good Eatin!

All images are Copyright© protected and belong solely to Cook Colorado

Roasted Poblano Chili Relish…..with a skosh




When springtime hits in Colorado, it’s time to make it easy, light and fresh. There’s fun in them there hills (Rockies)….FlyFishing, Hiking, & Biking….no time for complicated food.  I created this tasty bite for Gordon Ramsay, Graham Elliott and Joe Bastianich – FOX MasterChef Season 3.  Great garnish for my signature dish – Pan Roasted Elk Loin; a dish we’ll share.  Now a relish is typically pickled or cooked – but I try to keep a few of the ingredients raw – a bit more crunch.  Add a little hot sauce and this one can bite right back. 


This is guaranteed to brighten up grilled foods….my Pan Roasted Colorado Stripped Bass or Chili Elk Sliders….how ’bout all by it’s lonesome with a cold beer! 

So…what’s a skosh? Take a lime and squeeze out the juice….too much!  Same lime, but give it a pinch or squirt….not enough!  Right in the middle….you gotta skosh

Here it is….Enjoy!


Fire
Roasted Poblano Green Chili Relish

  • 3 to 4 Poblano Green Chili’s
  • 1 Jalapeno & Serrano pepper
  • ½ cup Pinion Pine Nuts
  • 1 Fresno pepper
  • 1 small shallot
  • 1 small Red Onion (or half a large)
  • ½ cup chopped fresh cilantro
  • 1 x Lime cut in quarter wedges
  • Salt & Pepper
  • Optional – a few dashes of your favorite hot sauce!

Fire
roast Poblano Chili’s, Jalapeno, and Serrano (lightly covered in olive oil)
over an open flame; stove or grill.  When
the skins have charred black, drop them charred chilies in a bowl &
immediately cover with plastic wrap to let skins steam and soften – about 5
minutes.  Be careful – the Jalapeno and
Serrano are smaller and will char faster! When the skins can pull away – remove
the chilies from the bowl, pull off charred skins, open and de-seed.  Dice ‘em up!

Pinion
Pine Nuts tossed in a hot pan until lightly toasted (a bit of olive oil if you
like). Pull from heat and set aside.  Hit
‘em with a Pinch of salt 

Finely
chop shallot, Fresno pepper, quarter and thin slice the red onion.  Combine all the ingredients in a bowl &
toss.  Take your limes, skosh from two of
the quarters, toss, TASTE! Skosh more lime if needed – salt
& pepper to taste

Optional – a touch of your favorite hot sauce, ready to eat!  I’ve been using Horsetooth Hot Sauce, Fort Collins Colorado.  

PS….extra lime slices go great with the cold brewskis or a Moscow Mule! 



Time to get Cookin!

 

Roasted Poblano Chili Relish…..with a skosh

When springtime hits in Colorado, it’s time to make it easy, light and fresh. There’s fun in them there hills (Rockies)….FlyFishing, Hiking, & Biking….no time for complicated food.  I created this tasty bite for Gordon Ramsay, Graham Elliott and Joe Bastianich – FOX MasterChef Season 3.  Great garnish for my signature dish – Pan Roasted Elk Loin; a dish we’ll share.  Now a relish is typically pickled or cooked – but I try to keep a few of the ingredients raw – a bit more crunch.  Add a little hot sauce and this one can bite right back. 


This is guaranteed to brighten up grilled foods….my Pan Roasted Colorado Stripped Bass or Chili Elk Sliders….how ’bout all by it’s lonesome with a cold beer! 

So…what’s a skosh? Take a lime and squeeze out the juice….too much!  Same lime, but give it a pinch or squirt….not enough!  Right in the middle….you gotta skosh

Here it is….Enjoy!


Fire
Roasted Poblano Green Chili Relish

  • 3 to 4 Poblano Green Chili’s
  • 1 Jalapeno & Serrano pepper
  • ½ cup Pinion Pine Nuts
  • 1 Fresno pepper
  • 1 small shallot
  • 1 small Red Onion (or half a large)
  • ½ cup chopped fresh cilantro
  • 1 x Lime cut in quarter wedges
  • Salt & Pepper
  • Optional – a few dashes of your favorite hot sauce!

Fire
roast Poblano Chili’s, Jalapeno, and Serrano (lightly covered in olive oil)
over an open flame; stove or grill.  When
the skins have charred black, drop them charred chilies in a bowl &
immediately cover with plastic wrap to let skins steam and soften – about 5
minutes.  Be careful – the Jalapeno and
Serrano are smaller and will char faster! When the skins can pull away – remove
the chilies from the bowl, pull off charred skins, open and de-seed.  Dice ‘em up!

Pinion
Pine Nuts tossed in a hot pan until lightly toasted (a bit of olive oil if you
like). Pull from heat and set aside.  Hit
‘em with a Pinch of salt 

Finely
chop shallot, Fresno pepper, quarter and thin slice the red onion.  Combine all the ingredients in a bowl &
toss.  Take your limes, skosh from two of
the quarters, toss, TASTE! Skosh more lime if needed – salt
& pepper to taste

Optional – a touch of your favorite hot sauce, ready to eat!  I’ve been using Horsetooth Hot Sauce, Fort Collins Colorado.  

PS….extra lime slices go great with the cold brewskis or a Moscow Mule! 



Time to get Cookin!

 

All images are Copyright© protected and belong solely to Cook Colorado