Blog - Cooking On The Ranch

Weekend Trip Grand Junction Colorado

July 3, 2015 By Lea Ann Brown 14 Comments

Weekend Trip Grand Junction. If you’re looking to take a long weekend trip from Denver to Grand Junction you’ll find some ideas about how to spend your time in this post. Wineries, scenery and a great pet friendly hotel in downtown Grand Junction.

It was great to be back on the Western Slope! Depending on traffic, it’s about a four hour drive from Denver to Grand Junction. A beautiful trip on I-70 passing jagged mountain peaks and ski slopes. The Colorado River guides you through the grandeur of Glenwood Canyon. Its canyon walls climb as high as 1,300 feet above the river.

Once through the canyon, you empty out onto the Western slope dessert, canyons and mesas. A few miles east of Grand Junction, we took the Cameo exit. Our mission was to do a little bird watching and look for wild Chukar, and to drive the Little Book Cliff area to perhaps catch a glimpse of our Colorado Wild Horses.

We spotted about a dozen horses, and they were hard to photograph. Like mysterious ghosts, they drifted in and out of sight in the canyon rocks. rarely coming in full view. These horses are allowed to roam the cliffs, making this magical area an even more enchanting experience.

Tweet: Colorado Western Slope, did you know we had wild horses?

We stayed at dog friendly Springfield Suites in Historic Downtown Grand Junction. Loved the place. Modern in decor, the spacious rooms seemed cozy and comfortable. Beds and pillows were perfect and maybe one of the best hotel showers ever.

I spent the next morning with a client and that afternoon we had plans to hit the wineries. Our western slope warm valleys and plateaus are home to our famous Colorado peaches and other fruits. Not surprising that the area would also be a good host for grapes. Colorado’s wine industry is young. Warm days, cool mountain-air nights and watered with mountain runoff, we found some brag-worthy glasses of vino.

A short drive to Palasade, we enjoyed the hospitality at the Plum Creek tasting room. With the temperature hitting 99 degrees, it was awfully nice of them to allow Remy and Zia to enjoy the air conditioned quarters. We really liked the Pinot Gris and Chardonnay and several reds including a Cabernet Sauvignon. We purchased a dozen bottles to prove it.

Next stop was Canyon Wind Cellars. You couldn’t ask for a more perfect setting to enjoy a tasting of their wine selection. A picnic table under an enormous shade tree with towering flat top mesas as a back drop, we spent quite a bit of time here.

The next morning was scheduled for a field trip to see the landscape of the Colorado National Monument. A very short drive from Grand Junction and part of our National Park System, the two hour drive offers spectacular views of sheer canyon walls cut deep into sandstone. Spectacular.

These massive rounded formations are referred to as the Coke Ovens. These Sandstone domes formed over millions of years by erosive forces including wind, water and frost.

Sagebrush and Mesa at Colorado National Monument

The park offers lots of pull outs to enjoy the jaw dropping scenery.

And if your jaw was only partially open, this will show those tonsils some sunshine. A word of warning, there are a few white knuckle points along this drive.

Just outside the monument and located in the Redlands area, you’ll find Two Rivers Winery and Chateau. More than just a winery, you can host that special event here. Two Rivers is surrounded by the Colorado National Monument to the southwest, the Bookcliffs to the north, and the Grand Mesa to the east.

We met the lovely family who owns the winery. While dad poured wine at the counter, Zia held court and entertained young Finn, his mother and grandmother.

With hospitality like this, we could have easily spent the entire afternoon. But we had a mesa to drive and lakes to see.

That afternoon we enjoyed a serene drive over the Grand Mesa. The Grand Mesa is the largest flat top mountain in the world.

300 lakes are scattered along the top of the formation. The round trip drive from north to south and back west to Grand Junction took about three hours. This is a shot of the lake at the Visitor’s Center.

Lots to do in the Grand Junction area of our state. We allowed four days for this trip. It consisted of one day leisurely travel from Denver to Grand Junction, a half day visiting wineries, a half day at the Colorado National Monument an a half day drive over Grand Mesa and another leisurely drive home. Instead of taking I-70 home on a busy Sunday travel day, we opted for the longer scenic route on US-50 which took about six hours.

Now, let’s talk about some Western Slope Food Products.

Have I mentioned that my pantry is currently void of Chow Chow? With the absence of an Eastern Colorado supplier at our Farmer’s market I’ve been threatening to make own.

Enter Lee with Decadence Cheesecakes to the rescue. I received an email asking if I’d like to sample of his newest creation, his Colorado- style Southern Chow Chow. I couldn’t type “yes” and hit the reply button fast enough. Lee has taken this southern relish to a unique level by adding some heat to kick up this relish. Ghost Pepper to be exact.

Before I get to the rest of the chow chow review, I have to say this whole Lee connection became quite a coincidence. The day I received the shipment from him I noticed the return label said “Grand Junction.” It just so happened that Bob, the dogs and I were loading up the car that very next day for a long weekend on the Western Slope. The first night we arrived, I decided to take a stroll down Grand Junction’s Historic Main Street and much to my surprise, the opening day Farmer’s Market was in full swing. And whose booth do I happen upon? You got it, Lee’s. We only talked briefly as his booth was swarmed with customers. But what I did learn was not to worry about the heat of that Ghost Pepper, as he’d specially handled it to insure only “flavor” comes through.

Lee’s Colorado Chow Chow is just plain good stuff. Vibrant in color, a little bit of tart from the tomatillo, a perfect bite of vinegar, not too sweet and with that dry smoky heat from the Ghost Pepper and tartness it was a killer topping for our hot dogs.

More fun. Lee also sent me some of his signature product, individual cheesecakes in a jar. They arrived frozen. After a couple hours thaw, we enjoyed these wonderful little treats. Thank you Lee. You should head over to his site and look at all the flavors he offers. Impressive.

Bavette Steak with Cognac Creamed Mushrooms

June 24, 2015 By Lea Ann Brown 34 Comments

Bavette Steak is a flavorful, relatively thin cut of beef that’s perfect for high-heat cooking. In this recipe, the steak is quickly seared until beautifully browned, then served with a rich Cognac creamed mushroom sauce made with golden-browned mushrooms, garlic, thyme and cream.

Another one of our favorite Butcher’s Cut Steaks is a Merlot Steak. Take a look at my recipe for Merlot Steak with Blue Cheese Butter.

Sliced bavette steak with cognac creamed mushrooms on a white platter.

Quick Look: Bavette Steak

🧁 Serves: 6
⭐ Features: Tender ✓ Beefy ✓ Fancy Feel ✓
⌛️ Prep Time: 10 minutes
🍪 Cook Time: 35 minutes
🕑 Total Time: 45 minutes (+10 minutes for the steak to rest)
👩‍🍳 Skill Level: Intermediate
🏆 Why make THIS version? Beefy pan-seared bavette steak is a great partner for this cognac spiked creamy mushroom sauce.

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I’ve always loved the combination of a good steak with creamy mushrooms, and bavette steak is particularly well suited to this sauce.

What Is A Bavette Steak

A bavette steak comes from the bottom sirloin, close to where a flank steak comes from. It has a loose course grain and strong beefy flavor. It’s also called a sirloin flap, or flap steak. When cooked and sliced property, it’s one incredibly tender and delicious cut that doesn’t get nearly the recognition it deserves. With only one per animal, this cut is a welcome treat cooked on the grill or in a cast iron skillet. A bavette steak is considered to be a Butcher’s Cut, meaning butcher’s routinely keep this steak for themselves. You will not readily find one at your local grocer.

Is Bavette Steak The Same As Flap Steak?

Yes, bavette is the same as flap steak. Bavette is the traditional French name for this cut, while flap or bottom sirloin flap is standard American butchery terms.

What Does Bavette Steak Taste Like?

Bavette steak has an intense beefy flavor, and juicy when cooked properly. It has a pronounced grain and is excellent served with bold sauces. That’s why I chose this Cognac Creamed Mushroom Sauce, a sauce we learned in Culinary School.

Why You’ll Love This Recipe

Big beefy flavor: Bavette has plenty of beef flavor without needing a complicated marinade.
Quick cooking: Its relatively thin shape makes it ideal for high-heat cooking skillet cooking.
Steakhouse flavor at home: The Cognac cream sauce makes this feel like a restaurant dinner, even though it’s very easy to make
The creamy mushroom sauce is versatile: The Cognac creamed mushrooms can also be served alongside other steaks.

Ingredients You’ll Need

Ingredients to make bavette steak with cognac creamed mushrooms.

Bavette Steak: A richly beefy, flavorful cut that cooks quickly and pairs beautifully with the creamy mushroom sauce.
Mushrooms: Add savory, earthy flavor and a meaty texture to the rich cream sauce.
Heavy Cream: Creates a luscious, velvety sauce that coats the mushrooms and steak beautifully.
Cognac: Adds a subtle fruity, oaky depth that gives the creamy mushroom sauce its distinctive steakhouse flavor.
Fresh Thyme: Adds a fresh, woodsy note that balances the richness of the cream and mushrooms.
Garlic: Adds savory depth and aromatic flavor to the mushroom sauce.

How To Cook Bavette Steak, Step by Step

High heat – good crusty sear – cook to medium rare.

Browning mushrooms to make mushroom cream sauce for bavette steak.

Making cognac cream sauce for bavette steak.

Step 1: Brown The Mushrooms: Heat oil in a cast iron skillet. When oil is hot, add the mushrooms and cook, stirring frequently until browned. Don’t crowd the pan. The mushrooms need enough room to release their moisture and develop a golden-brown crust rather than steam. Add thyme and garlic and cook for about 1 minute. Remove to a plate.
Step 2: Deglaze With Cognac: To the same skillet, add the cognac. Cook for two minutes stirring to combine the browned bits from the mushrooms. Add the cream and simmer for three minutes.

Step 3, adding mushrooms to cognac cream sauce.

Pan searing bavette steaks in cast iron skillet.

Step 3: Finish The Mushroom Cream Sauce: Add the mushrooms to the cream sauce. Cook on low until warm. Remove the mushrooms and a sauce to a plate. Wipe out skillet.
Step 4: Cook The Bavette Steak: Add two tablespoons of oil to pan, when hot, add the bavette steaks. Cook about 5 minutes per side. But please don’t rely on time, Insert meat thermometer until thermometer reads 135 degrees for medium rare. Pull at 130 degrees and let steak rest, tented with foil, for 10 minutes. During this rest time internal temperature will rise to 135 degree. If you’re looking for another steak that’s especially good cooked in a cast iron skillet, try my Cast Iron Flank Steak.

How to serve bavette steak with mushroom cream sauce.

Step 5: Serve The Steak: Thin slice the meat against the grain. Add to a platter and top with the creamed mushrooms. Learning to identify the grain is especially important with thin, flavorful cuts like flank steak and bavette. It’s also an important step when preparing my Beef Tagliata with flank steak.

Chef Lea Ann’s Tips for Cooking Bavette Steak

Don’t Overcook Bavette: Because it’s a relatively thin cut, it can move from beautifully browned to overcooked quickly.
Don’t Skip The Rest: Especially important before slicing.
Deeply Brown the Mushrooms: This builds the flavor foundation for the creamy mushroom sauce. Mushrooms are like sponges. If you don’t get them nice and browned, it will also affect the texture of the dish. You don’t want flabby mushrooms.

What To Serve With It

Baked Potatoes: Baked potatoes and steak are natural partners. Try my recipe for roasted baked potatoes, or my recipe for Creamy Scalloped Potatoes.
Salad: A simple green salad works very well here. Keep that steakhouse theme going by topping greens with my recipe for Chunky Blue Cheese Dressing.
Side Dish: Honey Butter Skillet Corn also works well here.

Bavette Steak, FAQ’s

How Should Bavette Steak Be Cooked

Due to the thin nature of a bavette steak, it should be cooked over high heat for a good sear, with a short cook time.

What Temperature Should Bavette Steak Be Cooked To:

I recommend 135 degrees for medium rare.

How Do You Cut Bavette Steak:

Find The Grain Before Slicing: Extremely important. It improves tenderness and eating texture. Slicing against the grain guarantees bites of steak that are tender. Not doing so will make the steak practically impossible to chew.

Can You Grill A Bavette Steak?

Yes. Again, at high heat just a few minutes per side. Pull the steak when a digital read thermometer registers 130 degrees. The rest time will allow the internal temperature to rise to 135 degrees for medium rare.

This recipe was originally developed with New York strip steak. I’ve updated it to use bavette steak, a flavorful cut that’s particularly well suited to quick, high-heat cooking and slicing against the grain and stands up to the mushroom cream sauce.

Explore More Butcher Cut Steak Recipes

And if you’re looking for more beef recipes, don’t miss my Beef Category.

And if you enjoy flavorful, quick-cooking steaks like bavette, try my Beef Tagliata made with flank steak. This Italian-style steak is thinly sliced against the grain and makes another great way to enjoy a richly flavored cut of beef.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sliced bavette steak on a white platter topped with cognac mushroom cream sauce.

Print Recipe

5 from 4 votes

Bavette Steak with Cognac Creamed Mushrooms

Steak with Cognac Creamed Mushrooms. Turn a classic steakhouse combination into an elegant entree by adding Cognac to the cream sauce. A beautiful steak and mushrooms recipe for entertaining.

Prep Time10

Cook Time35

Steak Resting Time10

Total Time55

Course: Main Course Beef

Cuisine: French

Servings:

Calories: 503kcal

Author: Lea Ann Brown

Ingredients

For The Mushroom Cream Sauce
¼ Cup Olive oil
½ teaspoon Kosher Salt
¼ teaspoon Freshly ground pepper
1 pound Baby Bella Mushrooms wiped clean and cut in half.
4 sprigs thyme fresh
3 cloves garlic chopped
1 cup Cognac
2 cups heavy cream
To Cook The Bavette Steak
½ teaspoon Kosher Salt
¼ teaspoon Freshly ground black pepper
1 ½ pounds Bavette Steak
2 Tablespoon Olive oil

Instructions

Remove steaks from refrigerator for 30 minutes before cooking. Sprinkle with salt and pepper.
Heat a sautee pan over medium high heat. When hot add ¼ cup olive oil. When the oil is hot, add the mushrooms and cook, stirring, about 20 minutes, until white inside of the slices are golden brown.
Add the thyme and garlic, and season with salt and pepper. Toss a few more times to cook the garlic, then remove the mushrooms onto a platter.
Take the pan off the heat and add the Cognac. Return the pan to the burner and simmer Cognac on low for 2 minutes. Add the cream and cook 2 to 3 minutes it starts to thicken.
Return the mushrooms to the pan along with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again.
Remove from heat, transfer to the plate and and cover while you cook the steak.
Wipe out the skillet. Add two tablespoons of oil. Once the oil is hot, add the bavette steaks. Cook about 5 minutes per side. But please don't rely on time, Insert meat thermometer until thermometer reads 135 degrees for medium rare. Pull at 130 degrees and let steak rest, tented with foil, for 10 minutes. During this rest time internal temperature will rise to 135 degrees.
Add the mushroom cream sauce back to pan. Heat until hot. Slice steak against the grain. Spoon the mushroom cream sauce over steak and serve.

Notes

Tips For Success:

Don’t Overcook Bavette: Because it’s a relatively thin cut, it can move from beautifully browned to overcooked quickly.
Don’t Skip The Rest: Especially important before slicing.
Find The Grain Before Slicing: Extremely important. It improves tenderness and eating texture. Slicing against the grain guarantees bites of steak that are tender. Not doing so will make the steak practically impossible to chew.
Deeply Brown the Mushrooms: This builds the flavor foundation for the creamy mushroom sauce. Mushrooms are like sponges. If you don’t get them nice and browned, it will also affect the texture of the dish. You don’t want flabby mushrooms.

Nutrition

Hatch Green Chile Cheese Dip

June 22, 2015 By Lea Ann Brown 19 Comments

Instead of reaching for that container of onion dip at the store, try this clever and exciting fresh homemade Hatch Green Chile Dip wit Cream Cheese. Spicy with Chimayo chile powder and warm with Hatch Chile Peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.

Don’t miss my recipe for Mexican Deviled Eggs with Chorizo. Another popular appetizer with Southwestern pizzaz.

Cream cheese Hatch chile dip served with blue corn tortilla chips.

We’ve finally turned up the heat here in Colorado. Summer is here and we’re having our first 90 degree temps, so how about turning up the heat for a fabulous little appetizer recipe for Hatch Green Chile Dip?

It’s creamy, it’s easy to make and it brings some “just right spicy” heat to any party.

Dips should be easy to make, effortless and all about good times. This creamy dip fits perfectly into that category. This is a make ahead dip appetizer that travels well. A perfect choice for your next gathering.

Let’s take a look.

Ingredients You’ll Need

Here’s why this green chile dip is so creamy, luscious and exciting.

Ingredients to make Hatch Green Chile Dip.

Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.

Roasted Green Chile Peppers: We’re lucky to share borders with the New Mexico which is famous for its Hatch Chile Peppers. Late Summer and early Fall we can find chile roasters selling roasted peppers. If you can’t find fresh roasted peppers, you can purchase them shipped to your door from on-line vendors such as the Hatch Chile Store. And don’t forget to check your local grocery frozen section. You might find frozen roasted chile peppers. Or purchase chopped, canned chile peppers on the Mexican food aisle of your local grocer.
Cream Cheese: Mild and sweet with a pleasant tang, smooth and creamy, it takes this Hatch Chile Dip over the top.
Plain Greek Yogurt: Thick, creamy and velvety in texture, yogurt makes this dip very dipable.
Mayonnaise: Brings one more rich thick and creamy element to this dip.
Onion Powder: An essential flavoring for savory dishes, onion powder is such an easy way to bring that sharp onion flavor to this recipe.
Fresh Chopped Garlic: I prefer fresh garlic over garlic powder due to the pure garlic flavor. Chopping garlic can be somewhat chore, especially to get the pieces small enough to distribute the flavor in a dish like this dip. Tip: use a small chopper to grind/chop that garlic. Just a few pulses and you’ve got small pieces mix into this dip.
Kosher Salt
Chimayo Chile Powder: New Mexico Red Chile Powder is preferred and if you can find Chimayo Chile Powder, even better. There’s nothing like this unique product. The color is a rich orange-red. And the flavor is outstanding. It’s just-right spicy, with a heat that melts over your tongue with an unforgettable warmth.

Ingredient Substitutions

Chile Powder: Ancho chile powder is a good substitute if you can’t find Chimayo Chile Powder. Or a red chile powder labeled New Mexico is a great choice here.

Step by Step Instructions, It’s So Easy

This is a Hatch Green Chile Dip that is served cold rather than baked. A super easy Southwestern dip appetizer that is big on flavor.

Step 1: Use a fork to blend the cream cheese, yogurt and mayonnaise until smooth and creamy. Add the New Mexico Red Chile Powder, Onion Powder, Chopped Garlic and salt.

Tip: Allow about one hour for the cream cheese to come to room temperature.

Step 2: Use that fork to blend the ingredients well.

Step 3: Add the chopped Hatch chile peppers and stir to combine. Let this Hatch Green Chile dip sit in the refrigerator for a couple of hours to marry flavors. Or even better, overnight. Save some of the peppers to place on top of the dip for garnish when getting ready to serve.

Is This Hatch Green Chile Cheese Dip Gluten Free?

Yes, all of the ingredients are naturally gluten free. And corn chips are gluten free.

Tips For Success

Use a Medium heat chile pepper for this dip. The warms and flavor will enhance the over-all flavor of the dip.
This is a sturdy dip, so a sturdy chip is required. Blue Corn Tortilla Chips are my choice. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They’re also a bit sweeter in flavor and I always find them sturdier. If you’ve never grabbed a bag, give them a try.
Use your fingers to sprinkle a little New Mexico red chile powder over the tip. It will simply bring a little pop of texture and color. Not to mention a little bit of that earthy heat.

Storage

Store any left over dip, sealed well, in the refrigerator for up to four days.

Hatch Green Chile Cheese Dip Recipe

This cold dip travels well and is gobbled up quickly, it’s simply that good. Make a double batch to feed that hungry crowd and especially if you want leftovers. It’s great for a pot luck event and will make you very popular.

Hatch Green Chile Cheese Dip is perfect appetizer recipe. Cheese mixed with roasted chile peppers is an easy snack to throw together. Perfect for Summer back yard bbq parties, or your next football game day gathering. I’m thinking Super Bowl!

More Mexican Dip Appetizer Recipes

And if you’re looking for more appetizer recipe ideas, don’t miss my Appetizer Category. You find lots of fun small bite recipe ideas, including the most popular on my site for Shrimp Campechana, a Mexican Shrimp Cocktail recipe. Check it out.

And if you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.

And don’t miss the most popular Hatch Chile recipe on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hatch green chile dip served with blue corn tortilla chips.

Print Recipe

5 from 3 votes

Hatch Green Chile Cheese Dip

Hatch Green Chile Cheese Dip is a creamy dip with Greek yogurt, mayonnaise and cream cheese. Spicy with Chimayo chile powder and Hatch green chili peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.

Prep Time15

Total Time15

Course: Appetizer Recipes

Cuisine: Southwestern

Servings:

Calories: 210kcal

Author: Lea Ann Brown