Sticky Rice for Round Eyes

When I lived in Japan I ate high on the hog, that's for sure! Well, what I consider to be, anyways. Fresh seaweed, fresh fish- like caught and killed right before you eat it. The fruit was like nothing I'd ever had and the rice- THE RICE! OMG! really!?!?! I love Japanese sticky rice and luckily mastered the technique while living in Okinawa.

So in Japanese, they playing call non-asians "round eyes". I always got such a kick out of that. So here is my tribute! First off, typically the rice that you will find at the grocery store is not worthy of being made into sticky rice. Medium grain is pushing it. What you want is short grain or glutinous rice. You can usually find short grain rice at your local Asian Supermarket.

The first step to preparing your rice is to clean and polish it. And I'm not joking. If there's anything that I learned in Japan, it's that the Japanese that pride in all they do and rice is no exception. Place your rice in a large bowl and rinse in cold water until the water comes clean. Next simply rub the rice between your hands and replace water as its turns white. I let me rice soak for at least an hour, but for extra chewy tender rice you can soak up to 4 hours. Then pop your rice and h2o into your steamer and PRESTO!!! PERFECT and I mean PERFECT, sticky icky rice!!!
楽しむ

Candied Rind Lemonade Syrup

One of my most favorite beverages is lemonade. Organic. Lemon. Sugar. Water. That's how I like it! I hate buying lemonade and it tastes like lemon scented toilet cleaner smells. ECK!!!! Tonight, I made my hubby some candied rind lemonade. It's super easy and possibly the best tasting lemonade EVER! Don't worry about the white of the lemon rind making the syrup bitter. Cooking it down with mellow the bitterness and give an added element of flavor with a carmelized, deep, lemon undertone to contrast the acidity of the fresh citrus and sweetness of the sugar.

The best thing about summer, would be the abundance of fresh produce, fruits and veg, that are widely available and bursting with flavor during their natural season. I love lemonade anytime and it's a bummer when my FAVORITE season (winter) hits. This recipe is such a life saver in that regard! It's syrup! ...hello... Every glass made is fresh, crisp, and mixed to perfection. I jarred my syrup in an old Thomy Senf jar. Isn't it pretty??? And boy is it- YUM!

To start you will need-
1. 6 large washed lemons
2. 2 cups white sugar
3. zester
4. sauce pan
5. TBS of h2o

First, cut 5 lemons in half.....

Second, squeeze, and strain lemon juice into bowl.

Then cut the remaining lemon into thin slices.

Turn burner on medium low heat and arrange slice neatly in pan. Sprinkle 1 TBS of sugar over the slices to add carmelization. Then add half the lemon juice and reduce.

Since we still want the acidity of the lemons to shine through in our lemonade, we don't want to cook all of the juice. Cooking it, simply removes all acid. Once the mixture has reduced, add the remaining juice and incorporate thoroughly.

to serve-
Combine syrup and water to your liking. (I'm 1 to 4 ratio kinda gal).Then drop a few rinds in a glass with some ice and add your beverage after a quick shake or two. You can also add some VODKA or sparkling white wine for a crisp and delicious adult beverage. Shoot- try coconut milk, a splash of lime and ginger beer and a zest of ginger for a coconut mint fizzy. Get crazy with it... It's all in good taste.

Elway's at The Ritz-Carlton Denver

Typically I end up blogging about the most amazing dining experiences that really leave me with wanting more. This post is no exception. There's a bit of back story I must divulge before I begin my review. I had dined at Elway's Downtown for my birthday. Long story short- bad service- poor food quality, just an overall bummer. I emailed the manager and was enticed into returning to Elway's for a chance at redemption. I took a leap of faith dining last night for my husband's birthday. But thankfully, I have nothing but rave things to say about my most recent dining experience. I'm very pleased to say the least! http://www.elways.com/Downtown/

For appetizers I noshed on west coast Kumamoto Oysters & a California Roll and, my husband indulged in his favorite of all pub foods- Beer Battered Onion Rings.

The west coast oysters were fresh, with a meaty texture, nuttiness in flavor, with a burst of salt water ocean flavor. The Bollinger Special Cuvee Champagne coupled with these mollusks produced great personality. The floral crispness of the Bollinger gave great balance to the nuttiness of the shellfish and the flavors really played on their contrasts.

The Onion Rings were perfection. I prefer my onion cooked and my batter light and crisp. Both accomplished here! The rings were lightly crusted with coarse salt and rosemary, which gave a flavor enhancing boost to the onion. I believe my husband used the phrase "best I ever had". Yes, that good.


The California Roll was fresh and delicious. The use of short grain or Glutonous rice really made a difference in the texture of the sticky rice. One thing that really stood out to me was the roe sprinkled atop the roll. Deluxe flying fish roe with the rubiest of red hues gave a slight crunch and pinch of salt needed to really being the roll together.

For main course entree I ate a 8oz Filet paired with lobster tail and my husband had his favorite- Sea Scallops. For sides, we enjoyed mac n cheese and Porcini Mushrooms.

The lobster tail was one of the best I've ever had. Very dense, fluffy meat that was very succulent and sweet. The filet, prepared medium, had a warm red center and was very tender and had wonderful marbling and a nice crunch to its crust.

The Scallops were tender, sweet, and perfectly luscious. The seared edges gave great contrast to it's soft delicate meat.

The Porcini's were sauteed in garlic with a pinch of parsley. Extremely flavorful and a wonderful accompaniment to the mac n cheese.

The mac n cheese was a decadent play on mom's homemade baked mac n cheese. Rich and wonderfully cheesy with a great crispiness added by the bread crumb topping. Divine!







All in all I think that Elway's has won their redemption and it was well deserved. The managers, Thomas and Samantha made every effort to ensure our dining experience was nothing less than exceptional. And it truly was. Elway's is known in Colorado for good great steaks. Maybe the BEST steaks. And I think they proved themselves with a spot on performance. CHEERS!

City Park Farmer's Market

One of my favorites things to do on the weekend is go to the City Park Farmer's Market, here in Denver. I love it's location! Down the street from my digs in Congress Park, on Colfax, in the round-about at East High School. The statues, water fountain, and scenic traditional Denver High School architecture in the backgrounds, gives it a truly awesome and unique decor.

This is my favorite Farmer's Market because, not only is it the most beautiful, but it's over-all the best selection & quality of food and products in the entire state that I have seen. Famous food trucks like Waffleganger and roasted pasilla chiles made fresh as you shop. The aromas are so wonderful and you can enjoy a cooler version of your hot summer day as mist is blown from water fountain to cool your skin

The produce is always fresher and more tasty and ripe, as opposed to it's wicked step sister- The Cherry Creek Farmers Market. I dislike the CC Farmer's Market for this simple reason- over priced stale fruits and vegetables. The food trucks and stands are some of the best in all Denver and possibly the state, but the produce is AWFUL and double the price at City Park.

Another great reason to head on down to City Park Fresh Market on you Sunday morning,is not only the fact that there's plenty of parking and grassy shade areas to relax and hang out, but the group of people that know about this gem are such beautiful souls with shinning personalities that exude kindness & happiness

I love CP Farmer's Market and am happy to show it to unknowing fan's of the great market that is City Park FARMERS!!!!

ROOTDOWN DENVER

Today we had lunch at Root Down. A totally hip sustainable style small plate restaurant. From the moment you step inside- you're hit. The energy is lively and talkable. The infectious aroma instantly waters the mouth. Smiling faces greet you with a personable down-to-earth, yet naturally upbeat attitude. It gets you excited and almost pumped up for the treat to come. Root Down is located in a up-&-comin' neighborhood in the trendy Highland's area off of Park Ave. Justin, the owner has set out such a cool concept & approach at RD, I just had to share.
www.rootdowndenver.com

"Root Down aims to connect the neighborhood to a dining experience in the same way ingredients are connected to food. There should be a seamless bond between the elements and experience, which stimulates the senses and draws people in."-rd

I love what Justin, the owner/chef and his team has done with his idea for food and atmosphere.Not only have they transformed into a great place for RD to connect locally with Colorado products, but also showcases a broad culinary personality.

The food is unpretentious and unassuming. Fresh, delightful, with a creative eclectic play on cuisine.
At brunch we noshed on

• the beet salad - Arugula, Canna de Oveja cheese, toasted hazel nuts, beet sunflower seed pesto, Baslamic reduc & Basil vin
• Veggie Burger Sliders -jalapeno jam & dijon, on a brioche with sprout salad, served with sweet potato fries & curry lime dipping sauce
• Colorado Lamb Sliders - aged cheddar, Harrisa Aioli, arugula on a brioche,mint-garlic yogurt sauce
• Lemon Ricotta and Poppyseed Pancakes -served with spiced rhubarb syrup
• Banana Bread French Toast -chicory sour cream, candied walnuts, banana, butter & Agave Maple

Yes we ate all of it!!! It's fun to get several small plates and share wonderful tastes in between great conversation with family.


My favorite by far was the Beet Salad and the Colorado Lamb Sliders. It was so amazing! And a great combo for a palate like mine. Divine!

The Banana Bread French Toast was perfectly dense, like all good banana bread should be. Fried to a crunchy crisp, topped with a tangy combo of dairy, banana, nuts, and sweetness from the agave. I loved it!!!!!

Flown in daily!!!! This is Seafood Denver....

What can I say.... I'm a sucker for seafood! Ever try Single Barrell on the rocks with raw oysters? NO? Well, my friend you have not truly lived! It's to die for! Forget citrus to chase your adult beverage -- Try a pair of Crassostrea Sikamea's aka Kumamoto Oysters to wash down that gentlemen's Jack!

Check out this Lobster Tail Cocktail I enjoyed tonight at a downtown spot. I loved the presentation... Very sweet flavor with a delicious dense texture....










The BEST seafood can be found here in Denver. Yes- I said it! In COLORADO!!! And for mention's sake- we have no oceans to fish from locally- not even close. The Oceanaire is that place. THE BEST. period- end of discussion! I had the Black & Bleu Hawaiian Swordfish with carmalized onions and bleu cheese butter. HELLO NIRVANA, THIS IS OUR FIRST TIME MEETING-I'M STEPH, NICE TO MEET YOU.

The Oceanaire was so amazing. Words just aren't enough, it's the experience that makes you understand, trust me. GO THERE! Check out my killer dessert! A very interesting and delightful take on the Baked Alaskan- Marshmellowy margarine atop strawberry cheesecake ice cream on a cushion of devil's food cake.... WOAH BEBE!!!

χταπόδι!!!!

My ancestors on my father's side immigrated from Greece to America circa 1912. Coming through Ellis Island, most immigrants had their traditional foreign names shortened and Americanized, this was no exception for my great grandfather. They changed his last name from Saraidaris to Sarad. Being Greek is a huge deal in my family. The most important holiday is Greek Easter. Even though I'm far away- I always come home for Greek Easter. Greek food is an important part of our family. Food is the last piece of Greek culture my family strives to keep alive. Roasted lamb, homemade dolmades, fresh tzatziki, fresh salad.... its goes on and on. My most favorite seafood is definitely χταπόδι or OCTOPUS. Octopus trive in the coastal coral reefs along the shore of coastal Greece. I have seen many different ways of preparing traditional Greek χταπόδι. Sun dried, stewed in grated tomatoes and so on. My favorite otcopus dish is a simple barbequed pus seasoned with sea salt. YUM. Since I currently live in Colorado- seafood is not the most accessible, so I won't be creating this in the kitchen today, but I have so many ideas, I just had to share them. Greeks have been using the same traditional preparation techniques for ages. Fisher beat their fresh catches on the coastal rocks that outline the Greek coastline with a boat paddle. Tenderize! Many times these tenderized fish are sun-dried along Greek streets in sun boxes or added to soups filled with Greek sea life. Two ways that I am dying to try are as follows.

BBQ'd Lemon, Mint, & Wasabi Octopus
-marinate the whole pus in ground fresh mint leaves and a pinch powdered wasabi with olive oil. BBQ til tender and add lemon juice.

OUZO and PESTO PUS
-sliced pus marinated in ouzo and freshly made pesto. Saute until crispy and enjoy!!!

There are several important preparation types to remember when working with a whole pus. Removal of the head and BEAK!! Yes, octopus have a beak, very similar to a bird. Also, I have heard the best pus has two rows of suction cups on the tentacles. Not sure why, its a Greek thing. ;) This will definitely be one of my first foodies to make once I hit Santa Barbara!! ENJOY!!! OPA!!!!!

Croque Mademoiselle

I love grilled cheese. There's something so magical about that buttery, crispy crust and googey center.... I love couture grilled cheese or as I like to call them croque mademoiselle. Sourdough bread is a must. Don't insult me with white bread. :) LOL. We love Udi's of Denver sourdough. They deliver it fresh to Costco here, so it's a total treat for us! I love the cheese department of King Soopers on Leetsdale in Denver. It blows wholefoods out of the water. They have the best cherve and buffala mozarella, not to mention they have the best pecorino romano blends that shave perfectly. Ya, I love cheese. I'm a total cheese snob. I can totally pig out on a baguette cherve and inslata caprese. YUM. Anywyays, where was I? Oh yes, my croque mademoiselle. The snob of grilled cheese. I usually pick imported sharp cheddar thats organic and has been cured for at least 180 days. The sharper the better is my motto! I melt better in my skillet at medium low heat and add both slices of bread. AFter they soak up as much butter as possible I add the cheese to the non-buttered side and grill til perfection. My favorite side dish is always tomato soup. Perfect warm meal for a cold snowy Denver day. Have a 5280 kinda day!

The MEEK Greek

Here's an interesting topic. My husband! He has, by far, the strangest eating habits of anyone I've ever met. He would only eat hot dogs and hamburgers as a child and can tell you he doesn't like a certain food just by looking at it. LOL. The most interesting thing about his eating habits is not what he doesn't like, but what he LOVES. He LOVES middle eastern food, but only vegetarian. I swear he says Indian Food every time I ask him what he wants to eat. Considering he hates nearly everything, I was tickled pink about this! I love all food and have tried everything from tripe to traditional French andouillette. Let's just say I'm not a picky eater. So, today's blog is about homemade Greek food- or my spin off of it. I'm Greek from my fathers side and being Greek is a HUGE deal in the Sarad family. One of Josh's favorite meals is falafel pitas and tzatziki, so I thought I'd share my recipe.... Bare with me, I never measure so make sure that you taste, taste, taste- (the key to making anything yummy!)






1 24oz Greek God Yogurt
1 TBS dill
1 TBS Olive oil
1.5 TBS fresh lemon juice
3 tsp lemon zest
3 tsp course salt
3 tsp black pepper
1/2 peeled cucumber finely grated (leave peel on for stronger cuc taste)


Remember- I never measure so this will have to be adjusted by taste. Josh prefers it more tangy and with extra cucumber...

TIP- The cucumber should resemble a fine mush, not shredded. ;)
I leave the peels on for extra flavor as well.....




Once the yogurt is to your liking- refrigerate until falafels are done.

I like Telma brand falafels. They have 2 packets of mix. You just add water, let stand for 10 minutes- shape into 1 inch balls and fry until desired crispiness is achieved...

We like both Tandori Na'an and white bread pitas. Tonight its white bread night!

Toast the pitas & slice. Then fill with falafels, yogurt, and your favorite veggies... We did red peppers, cucumber, and lettuce... I enjoy kalamatas olives, feta cheese, and pepperoncinis as well. MMMMMM MMMMMM

απολαμβάνουν!!!! (ENJOY!)