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Recipe: elk chorizo chile rellenos

September is a good month. September birthdays, milder weather, hints of autumn colors, the return of colorful sunsets and sunrises, empty trails. We are loving it.

jeremy’s birthday appetizers

inflating our standup paddleboards lakeside

our home mountains

exploring our neighborhood nature center

yuki presents a recently stained deck (along with the house) and sunset

As for food, September around here means the smell of roasting chiles at the farmer’s markets, the last of the Colorado peaches, tomatoes for canning, wild matsutake mushrooms and wild huckleberries if you’re lucky, and elk. You can always find frozen elk meat around Colorado, but I have neighbors both in Nederland and in Crested Butte who hunt every fall. Last year, we were given lots of elk and some lovely venison (don’t worry – I share porcini, chanterelles, morels, and huckleberries with these wonderful people). A few years ago I had a delicious elk chorizo chile relleno that I had been wanting to recreate at home, so that’s what I did over the weekend.

ground elk

Elk is pretty lean and chorizo needs fat. So I made my chorizo half elk and half pork. You can just as easily make it all pork, or half pork and half venison, or however you want to do it. Just make sure there is a decent amount of fat. Most of the spices in the chorizo recipe aren’t too hard to track down except for achiote paste. That can be found in Mexican markets, a good spice shop (my good spice shop in Boulder is Savory Spice Shop), or online. It’s worth the extra effort to get it.

achiote paste

for the chorizo: elk, pork, ancho chili, chipotle, achiote, cayenne, apple cider vinegar, salt, sugar, oregano, cumin, minced garlic

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Recipe: corn porcini fritters

August is the Sunday of weekends. It’s still summer, but the school year is right around the corner and you realize that Endless Summer is a lie. I begin each August in remembrance of Kris, as her birthday falls on the first of the month. Her personality was the epitome of summer, and so I like to celebrate her with flowers. I took my photo and then drove the flowers down to Mom because she loves flowers, misses Kris, and well – I just thought it would be nice to see my folks on Kris’ birthday.

tulips on kris’ birthday

My parents’ summers in Boulder have become progressively more relaxed over the years. I don’t mean THEY are relaxed, but the way they treat our time together has fallen into a less urgent pattern. In the beginning, I would receive texts for every little thing and they would constantly ask when I was coming down to Boulder next. I think they treated their 2 month stays like a 2-day vacation in that they needed to see me as much as possible. It really stressed me out. With time, Mom and Dad have found a comfortable routine. They make friends easily and now when I ask when we should get together, I am presented with an obstacle course of a social calendar because they have so much going on with other people. I think that’s wonderful.

we went to see “the farewell”, an excellent film

lunch at corrida in boulder

I learned from my neighbor that our public schools start this week. That means the summer crowds will soon thin around the state, and locals – like cooler weather – will creep back into the mountains. Actually, we’ve been in the mountains the whole time, we merely maintain a lower profile during the busy season in true wamp (weird-ass mountain person) fashion. Still, we get the pups out for their exercise and we continue to take in the glorious wildflower sights. I’ve stopped fretting over the fact that our “want to do” summer list is never achievable in a single or even a couple of summers, because we make the most of it and I’m grateful for whatever we can do.

hike, swim, play

exploring our backyard

magenta paintbrush and elephantella

a skittles combo (purple, red, and yellow flowers)

In addition to the stellar wildflower displays in the mountains this summer, our generous snowpack and the return of our southwest monsoon have spurred a rather strange, yet prolific mushroom season. Seasons are crashing into one another as the spring mushrooms are tapering into mid-summer and the late summer mushrooms decided to get the party started a month earlier than usual. It’s mind-blowing and amazing.

the king of the rockies – boletus rubriceps (porcini)

i love the chubsters

Not all mushrooms are interchangeable in recipes. The delicate taste of a fresh porcini can be masked by stronger, bolder ingredients. If I’m hiking all over the mountains to harvest these little beauties, I’ll be damned if I prepare them in a way that masks their buttery, earthy, nutty flavor. The original recipe is for corn and shiitake fritters, but I had a hunch that fresh porcini would elevate this fritter recipe to new levels. And I was right.

vegetable oil (for fry and sauté), kosher salt, pepper, flour, milk, egg, baking powder, sweet onion, fresh porcini, corn

Slice the kernels from the corn cobs and divvy the kernels into two equal halves. Don’t compost those cobs, though! After you’ve sliced the kernels off, use a spoon to scrape the remaining pulp from the cobs. I do suggest scraping with the spoon concave down (it catches stray bits), unlike the way I did it in the photo. I managed to get about 2 tablespoons from three cobs. Aaand, if you don’t want to bother with that step or decided to go with corn that comes without a cob, I think you’ll be fine.

slice the kernels off

scrape any extra pulp from the cobs

ingredients prepped

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Recipe: brassica poppy seed salad

Everything happens in summer. Jeremy and I sat down with our calendars last month to map commitments and schedule those “want to do” things that will never get done unless you cordon off the dates well in advance. Even then, a good percentage is usually punted to the next year because stuff invariably comes up. Since my last post, my parents have returned to Colorado for the summer, we celebrated Yuki’s one year Gotchaversary (the day we adopted her), and the high country snow has begun to melt, leaving wildflowers in its path of retreat.

out for sushi with the parents

yuki and her gotcha cake (which she shared with neva)

hiking through verdant forests

still easy to get to snow in july

stopping for flowers and a view

amazing fields of wildflowers on my trail run

colors on the ground and in the sky

dandelion and larkspur carpet the hillslope

lupine at peak bloom

With my parents in town for the summer, we are dining out a lot more than we usually do when left to our homebody tendencies. It happens every summer because getting together to eat is the de facto way Chinese people hang out. At home, I’ve been sticking to exercise, simple meals, and lots of salads to counteract the effects of indulgent restaurant food. One of my favorites happens to be a homemade take on a prepackaged salad. They look so tempting, but I never buy them because I start calculating how much it costs to make it myself. Plus, this kale and cabbage salad never has enough dried cranberries and pumpkin seeds for my taste.

the salad: kale, cabbage, red cabbage, toasted pumpkin seeds, dried cranberries

the dressing: apple cider vinegar, white vinegar, canola oil, poppy seeds, salt, sugar, mustard, onion

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