neva's first thanksgiving old fashioned doughnuts nederland: crosscut pizzeria and taphouse chicken sweet potato dog treats

copyright jennifer yu © 2004-2015 all rights reserved: no photos or content may be reproduced without prior written consent

archive for grill

dinner party fare

Wednesday, October 14th, 2015

Recipe: bourbon-glazed beef tenderloin

Fall is shaping up to be something good. Except that it’s still sunny and warm. Once the weather turns the corner, I’ll be a truly happy camper. But we are making progress on so many fronts now. Neva is no longer a fountain of drool when she gets in the car (although she makes a few quiet whimpers if we drive for more than 20 minutes). She has also started to curl up at my feet for a nap when I am working on the computer, which is a huge improvement over what she used to do (she used to go under my desk and attack the cardboard recycling). Best of all, we’ve discovered when she makes her little “mmmmm” noises at 5:30 am each day, I can reach over in the dark to open her crate door and she’ll jump up on the bed and cuddle between us for another 30 minutes. That extra 30 minutes makes all the difference to the humans.

With doggy day care once a week, Neva gets lots of playtime and socialization and then the following day is “downtime” for her, a.k.a. a really long nappy loungy day. That’s two days in a row allowing me large blocks of time to get work done, and maybe a trail run, and lunch with friends. I like the dog Neva is becoming. Do I miss the adorable little puppy she was just a few months ago? Yes and no. I miss how cute and itty bitty she was. I don’t miss the feral, high-energy, in-need-of-constant-supervision, sharp-puppy-toothed ball of destruction.

no-stress neva chilling in the back of the car

still a few torch-like aspens on my trail run

i got to have lunch with my friend’s adorable little girl

A few weeks ago when I was in Crested Butte, our good friend and neighbor, Eileen, pulled up next to me while I was walking Neva. We chatted and when she learned Jeremy would be coming out for the weekend before we headed back to Nederland, she said, “How about dinner at my house? We’ll grill steaks.” The last time we had dinner at James’ and Eileen’s house, Jeremy and I took turns running back down the street to check on Neva, who was crying and barking in her crate as she suffered from major FOMO (fear of missing out). This time, months later, she was quiet – alternating between dozing off and chewing quietly on her toys. Good girl.

Dinner was a team effort as I supplied a few appetizers, Eileen took care of the main and sides, and Wendy and Denise brought desserts. And there is always exceptional wine with these good folk. As I loaded my plate and crossed the room, Wyatt, Denise’s giant fur baby, tracked me – or rather the steak – to my seat.

wyatt wants to know if we could maybe share that steak

Wyatt had good reason. That steak was off the hook. James and Eileen often entertain large groups, so they will usually grill at least one hunk of protein to feed the masses. When last they served this steak over the fourth of July, the carving board was picked clean by the time I got back from checking on Neva. Over dinner, Eileen asked for my gougères recipe and I in turn requested the recipe for her steak. It was one of those “oh I just throw together x, y, and z” recipes, which I promptly forgot when Jeremy and I walked home under the sparkling night sky. The next day, Eileen was sweet enough to email me a recipe and I am sharing it with you – because it is TOO GOOD not to share.

One ingredient Eileen mentioned was Montreal steak seasoning, which she said you can find in any grocery store’s spice section. She uses that with salt and pepper as part of the dry rub. I had never heard of it, but I was pretty sure I could make it from scratch. The recipes online vary somewhat, but overall they have many of the same components. I chose the one that uses dill seed because I have a ton of it to use up.

black pepper, paprika, granulated onion, sea salt, dill seed, cayenne, granulated garlic, ground coriander

whisk everything together

now you have montreal steak seasoning

**Jump for more butter**

very lucky

Wednesday, August 6th, 2014

Recipe: mexican grilled corn salad

Rounding hairpin turns, blinded by the rising sun, I squinted at the clock on the dash. I was late. But you can’t step on the gas and hurry because there are all those Honda Civic-sized potholes to dodge as well as wild animals to watch for. I figured if they’re there, great. If they’ve already moved on, so be it. It is what it is, my first morning NOT dedicated to a trail run or a hike, but to photograph moose. I was in luck.

it seems all they ever do is eat

and eat

Our local moose have a feeding pattern in summer that draws the photographers out each morning like flies. They feed in the low meadows and then move on up to higher ground. It varies. Sometimes they will hang out until well after noon and other times they’ll sneak away only to return later. It’s their home. About 100 moose live in the Brainard Lake area alone, plus more in the surrounding mountains. These are my neighbors.

time to move on

way too close for my comfort

I managed to catch the tail end of the show, about 15 minutes’ worth of shooting. No biggie. I just wanted to see and maybe photograph moose and was able to do both. Chatting with a few gentlemen who were also shooting the moose, I learned they traveled a couple of hours just for this. They do it once a week. When they learned I lived nearby and ran/hiked here all the time, one fellow smiled and said with the utmost sincerity, “You are very lucky.” I nodded to confirm this statement – yes, I am VERY lucky. We wished one another well and said good-bye.

On the drive back home, I thought about luck. It would be easy to look at all of the negatives in my life (and I’ve had my share, thank you) and let that set the tone for the rest of my life, but what’s the point in that? Wallowing in self-pity has never been my cup of tea. There are so many more positives from a simple sunrise to helping a stranger to cherishing every hug from my mom to packing a lunch for Jeremy. I’m just grateful to be here, really. Sometimes I think about how much time I have left – I don’t really know how much time I have… it could be another 40 years or it could be a few days. Regardless, time is short. Life is short. There isn’t enough time in another 40 years to do everything I want let alone waste it on bad relationships, jonesing, terrible food, buying “stuff”, being unkind, not being honest, trying to be someone I am not, worrying what others think of me. It’s taken me a few decades to get to the point where I can trim away most of the “bullshit”, but it’s liberating and I think it makes my life feel lucky. It certainly feels GOOD.

The other day I went hiking in the high country with my friend, Erin (another Erin, but both of my Erins are awesome ladies), and her pup, Banjo. How nice to have much-needed doggie time as well as friend time. I love it when you find someone who doesn’t need to talk the talk, because she totally rocks the walk. That’s Erin. We spent the entire day hiking, foraging, and talking under sun, clouds, and pouring rain. When we weren’t chatting it up on the trail, I just sang “Banjooooo” in rhythm with my stride because he’s such a good and sweet boy. It made me think of my little Kaweah and how utterly bad she was on the trail (but cute!).

erin holds a mushroom (a kind i don’t eat)

banjo is such a good pup

and the wildflowers were out in force

clouds move in over the lovely alpine lake

Erin just had a major birthday and I wanted to do something nice. I thought of baking a flourless chocolate cake and packing it up to the high country to surprise her. Or maybe making French macarons to bust out at the lake. But the reality was that my schedule was overly full, so I bought her a Chuao bar (triple nut temptation dark chocolate – Jeremy’s favorite), tied a ribbon on it, wrote a card, and called it good. Jeremy commented that the old me would have stayed up late baking, lost sleep, and been exhausted and not enjoyed my hike. It’s true. The current me has a little more sense (just slightly) than the old me.

The idea of keeping things simple is a good one. That’s why this corn salad is so appealing. It’s like the Mexico City-style roasted corn, but it’s easier to prepare and way less messy to eat. I found the recipe on Kevin’s site, Closet Cooking, which is a great blog full of cheesy, melty, juicy, amazing recipes. Since summer is in full swing, we must partake of the corn.

chipotle powder, salt, garlic, green onions, jalapeño, lime, mayonnaise, corn, cotija cheese, cilantro, vegetable oil

**Jump for more butter**

discoveries and rediscoveries

Wednesday, June 25th, 2014

Recipe: galbi korean bbq short ribs

There’s something comforting in traveling a familiar trail where you know the curves, hills, rocks, trees, and stream crossings by heart. When, even in winter, you know that this very spot where the path bends will be covered with flowers in three months’ time. You know this because you’ve seen it year after year. And then there are the new trails. When you see a new trail leading off into the woods, and your eyes light up with curiosity and excitement. It calls to you. I always want to know where that trail leads. How many times have you said, “I’ll just hike up to the top of that ridge for a look” only to continue on to the next ridge and the next?

crimson columbine and violets

gothic mountain

winding through the wildflowers

On rare occasion, we’ll hike a new trail only to learn that we don’t ever need to hike that trail again (poorly marked, unmaintained, too hot, too buggy, too dangerous, too crowded). But most of the time, it’s a delightful discovery. I am especially fond of shady hikes with good breezes, nice views, and lots of huckleberry plants growing on the hillslopes. We found one of those today. I’ll be sure to revisit that one often – particularly when the hucks start to bear their precious berries.

It’s that way with recipes too when you revisit an old one that you loved but had forgotten about. I made galbi – Korean barbecue short ribs – for my parents a couple of weeks ago. When I went to dig up my recipe from the archives, I noticed the post was nearly seven years old. That was back in the day when our local Whole Foods had no clue what flanken-style ribs were. These days, they do know, but we now have a couple of Asian grocers within striking distance that also provide flanken-style beef short ribs. The Asianification of Colorado – slow, but happening. So let’s do this properly.

flanken-style short ribs, kiwis, fresh ginger, pepper, water, rice vinegar, sesame oil, soy sauce, yellow onion, sugar, garlic (hidden behind the beef ribs)

soak the ribs in water

**Jump for more butter**