Silver Spur Ranch Blue Cheese Burgers

Published February 19, 2012 | By Lea Ann

 

Before we go any further, I’d like to address the title of this recipe which I found in my Colorado Classique cookbook. It appeared without a hint of why it bears the namesake of this ranch.

 

Turning to Google I found that Silver Spur Ranch is a huge cattle operation with ranches in New Mexico, Wyoming, Northern Colorado and Central Colorado (Douglas and Elbert Counties). Which by the way we live in Douglas County, so it’s not far from us. The majority of the herd is comprised of Angus x Continental females which are bred to survive the Wyoming/Colorado environmental challenges, altitude and sage brush country. The site includes a bunch of technical cow talk and ranching standards. Not one peep about food.

 

So I have no story, no history or inspiration  for the recipe. I leave you with only your imagination of cowboys sitting around a campfire after a long cattle drive with their tin cups in hand, inventing non-traditional ingredients to throw into their hamburger meat.

 

These burgers were SO good that about two bites in I asked Hubs, “Am I just starving or are these things delicious?”  Hubs answered, “These things are delicious!”

 

Let’s talk about blue cheese burgers. I’ve had a couple here and there, and just wasn’t crazy about them. Until now.  Past experience has left such a strong blue cheese flavor that I should have paired them with a stick of celery or a slice of pear rather than a hamburger bun.

 

I’m wondering if I had Gorgonzola burgers. I used milder Maytag for these, and this burger was so incredibly and perfectly flavored that I can’t wait to make them again.

 

They were sided with Alexia Spicy Chipotle Sweet Potato fries (we’re their newest fans) with a simple Meyer lemon and Cholula Aoili and sprinkled with lemon zest and Aleppo pepper.  It was something I made up on the fly as I needed to use up some Meyer lemons. It was a really good flavor combination with the fries.

 

Our back yard still resembles the Arctic Circle, so I pan fried these in my cast iron.  Let’s take a look.

 

Silver Spur Ranch Blue Cheese Burgers
5.0 from 1 reviews
Print
: Sandwiches
: Colorado Classique
: 6
  • 2 pounds lean ground beef
  • 3 ounces Maytag blue cheese, crumbled
  • 1/2 C. fresh chives
  • 1/2 t. Cholula Hot Pepper Sauce
  • 1 t. Worcestershire sauce
  • 3/4 t. coarsely ground black pepper
  • 1 t. salt
  • 1 t. dry mustard
  • Hamburger buns
  1. In a large bowl, mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper and mustard. Form into 6 patties. Cover and refrigerate for at least two hours or overnight.
  2. Preheat grill or broiler. Cook burgers 5 – 6 minutes per side or until cooked to desired doneness. Serve on buttered and toasted buns.
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Rocky Mountain Steak Salad

Published February 13, 2012 | By Lea Ann

I had a clam shell of an arugula and spinach mix that needed to be used, penne in the pantry and this recipe bookmarked for months, so no time better than the present to have it for dinner.

 

We thought this was a delicious pasta dish. A dressing mixture of balsamic vinegar, Dijon mustard, basil and cilantro was an incredibly exciting flavor combination. The al dente pasta soaked up that bold flavor so it didn’t overwhelm the rest of the dish. The greens and grape tomatoes  brought a party of color to the dish. And the steak? Well, the bites of steaks bathed in that balsamic dressing were delicious. I wouldn’t leave them out next time, as steak is always a treat, however, they seemed to be there just to round out the food groups.

 

Let’s take a look:

Rocky Mountain Steak Salad
4.0 from 1 reviews
Print
 
: Colorado Classique
: 10 mins
: 20 mins
: 30 mins
: 4
  • 1 pound sirloin steak, salt and peppered to taste
  • 1 clove garlic, fine minced
  • 1 T. olive oil
  • 8 ounces dry penne pasta
  • 1/2 C. olive oil
  • 1/4 C. balsamic vinegar
  • 1 T. Dijon mustard
  • 3/4 C. total minced basil and cilantro
  • 2 C. total arugula and spinach leaves
  • 1 – 2 C. grape tomatoes, halved
  1. Season beef with salt and pepper and garlic. In a skillet, heat 1 tablespoon olive oil over medium heat. Add beef and cook 7 minutes per side, Remove from heat and let rest. Cut beef into slices and set aside.
  2. Cook pasta in a large pot of boiling water for 10 minutes or until al dente. Drain pasta, reserving 1/4 C. pasta water.
  3. In a small bowl, whisk 1/2 C. olive oil, balsamic vinegar and mustard. Season with salt and pepper to taste and add herbs.
  4. In a large bowl toss the pasta with half of the dressing and 1/4 C. pasta water. Add arugula, tomatoes, beef and toss. Add more dressing to taste. Toss and serve.
 
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Rocky Mountain Steak Salad…It’s What’s for Dinner.

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Flax Seed and Cracked Pepper Crackers

Published February 12, 2012 | By Lea Ann

 

 

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at GirliChef.

 

No, you’re not hallucinating, I have indeed agreed to be a part of my first group cooking project which happens to involve nothing but baking.

 

Me, who won’t, can’t and does not like to bake.

 

Me, who ruined the Rhoades frozen rolls at Thanksgiving.

 

Me, who recently ran to the store and bought a box of Jiffy rather than make something as easy as cornbread my scratch.

 

This project is also a vehicle to promote a new cookbook by “Joy the Baker“.  Always great news to see one of our fellow bloggers publish a cookbook.

 

For our first project, we were given the option of preparing Chocolate Fudge Brownies with Chocolate Butter-cream Frosting, or Flax Seed and Cracked Pepper Crackers.  Being the savory type, and obviously “crazy in the head”, I chose those crackers over chocolate fudge and butter-cream.

 

After reading the recipe, I was concerned that I wouldn’t be able to find some of the ingredients. Sounding completely foreign to me were things like golden flax seed…ground flax seed meal…flour…OK so I’m exaggerating on flour, everyone knows I’ve used it to bread meat.  But thanks to my local health food store, Natural Grocers by Vitamin Cottage, I was delighted to come out with every single item I needed.  The flax products were in the back corner in the vitamin section???  Took me a while to find them.

 

Let’s get started.

 

 

The instructions appeared to be simple and straight forward and warned that the dough would be “shaggy” before turning it out on my lightly floured surface. Going to work with my shaggy dough and lightly floured rolling pin, I realized something was obviously wrong.  This stuff was absolutely not going to roll into anything.  Being doughaphobic and not familiar with how it should look and feel, I made an executive decision to  correct the problem by adding another teaspoon of buttermilk…

 

 

Seemed like things were rolling along much smoother.

 

 

I got the dough rolled out to 1/8 inch thick.  Instructions then said to use a 1 1/2 inch round cookie cutter or a pizza cutter to cut into squares.  I did the latter since I don’t own a cookie cutter.  At this point, I was extremely proud of my perfect little square crackers.  Just bake the them for about 18 minutes until golden and you’re done.  Easy.

 

 

Result:

Texture:  A little chewy.  I’m not sure if that’s how they’re supposed to be?  I’ll be anxious to read other posts.

Flavor:  Love the nutty accent that the  flax brings to this cracker. And the pepper? I’m a big fan so added even more than I thought would be socially acceptable. And after a smear of goat cheese, as Joy suggests in her book, I was smitten.

Process:  After the inauspicious beginning, these were a breeze to make.  A fun project for a snowy day.

 

Flax Seed and Cracked Pepper Crackers…They’re what’s for a Healthy Snack.

 

 

Flax Seed and Cracked Pepper Crackers
5.0 from 1 reviews
Print
: Appetiser
: Joy The Baker
: 30 mins
: 20 mins
: 50 mins
Makes about 4 dozen crackers
  • 1//4 c. golden flax seed
  • 1/4 c. ground flax seed meal
  • 1 c. whole wheat flour
  • 1/4 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbs. unsalted butter, cold, cut into cubes
  • 1/2 c. buttermilk
  1. Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
  3. Turn the dough out onto a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than ⅛ inch thick. Use a 1½-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1½-inch squares. Prick each cracker with the tines of a fork and place on a baking sheet.
  4. Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
  5. Will last, in an airtight container at room temperature, for up to 4 days.
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.  http://www.girlichef.com/2012/02/cookbook-spotlight-cook-off-joy-baker.html

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Let It Snow

Published February 4, 2012 | By Lea Ann

Weber Gas Grill

February 4, 2012, 7:46 a.m.

Highlands Ranch, CO

26 inches and still snowing

I think we’ll cook indoors today…soup anyone?

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Baked Chicken and Cheese Taquitos

Published February 3, 2012 | By Lea Ann

 

If you’ve followed my blog for any length of time, you know that I’m crazy about food that’s Southwestern, Tex-Mex, or Mexican. As long as there’s a flour or corn tortilla, fresh ingredients and those happy spices involved, I’m eating it. However, one thing I don’t usually like are fried Mexican things. Chimichangas come to mind…flour tortilla that’s been filled with everything wonderful and then deep fat fried, then smothered in melted cheese and green chili. Most of the time they end up, well…can you spell g-r-e-a-s-y? Taquitos are not so bad as it seems that corn tortillas don’t sop us the grease like flour, and if either flour or corn tortillas are used, I think they’re mostly skillet fried as opposed to deep fried. Not quite as g-r-e-a-s-y.

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Classic Chicken Soup

Published January 31, 2012 | By Lea Ann
 

Under the weather?  Feeling puny?  Chicken soup…a cure for the common cold?  Probably not, but it sure defines a comforting meal for any Winter evening. The aromas alone are enough to soothe the soul and the hot broth make any scratchy throat feel better.

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Marinated Mushrooms

Published January 29, 2012 | By Lea Ann

This week Google will be inundated with recipe searches for every kind of snack food imaginable, dips, salsas, wings, sliders…all of those delicious foods that will fill our party tables and define watching the Superbowl.

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Ham and Beans

Published January 28, 2012 | By Lea Ann

 

 

Creamy Great Northern Beans, smoky salty chunks of ham, sweet and spicy corn bread and you’ve got a winning comfort food combination.

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Spicy Paella With Chile, Lime and Cilantro

Published January 23, 2012 | By Lea Ann

Paella. I’ve never ordered it in a restaurant and I’ve only prepared it twice…and used the same recipe both times.  In other words, I’m far from an expert. Actually I know hardly anything about the dish except that it’s Spanish and that you’re supposed to have a paella pan…which I don’t. About ten years ago, I saw this recipe in Cooking Light and made it and we loved it. It’s been sitting around in my recipe database all this time.   I just served it for the second time last night and we still love it.

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Savory Sage-Parmesan Sables

Published January 21, 2012 | By Lea Ann

 

My baking guru friend Kirsten over at My German Kitchen In The Rockies made these savory cookies awhile back and brought them to a pot luck food blogger meet-up. Everyone carried on and on about how good they were and we all asked for the recipe.

 

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