Radicchio wedge salad with orange fennel vinaigrette

I've developed a minor obsession with radicchio over the last couple years. With its bitterness, crunch, pepperiness, silky outer leaves, and brilliant color, it is an interesting ingredient. The fun in working with unique and big flavors like radicchio is in finding the right combination of things to pair it with. For this recipe, grilling radicchio to make the bitterness stand out even more is a fun trick that I've pursued. Then I tame it with sweet and sour of the dressing, along with the big velvety flavor of blue cheese and the crunchy earthiness of nuts. The crispness of optional some brightly-flavored vegetables adds additional interest. While I'm not a fan of a traditional wedge salad, this super unique take on it does the trick every time. If I owned a restaurant, this would undoubtedly be my house salad (which would cost a tidy sum due to the outrageous cost of radicchio). 

Prep time: 1 cocktail

Fennel seed, orange, and dijon vinaigrette
1 tsp whole fennel seeds, toasted a bit and lightly ground up with a mortar and pestle
1/4 tsp salt (or more to taste)
1 tsp grated shallot, using a microplane or the finest side of a box grater
1 TBSP dijon mustard
1 TBSP olive oil
1/4 cup fresh squeezed orange juice
1 TBSP white balsamic vinegar
1/2 tsp poppy seeds (optional)

Salad base
1 large head radicchio (~6+ inches in diamater) or a couple smaller heads
2 ounces blue cheese crumbles
Toasted hazelnuts, pine nuts, or pistachios, chopped up a bit

Optional salad additions
Prepared farro or Israeli couscous (chilled and seasoned with salt and pepper) or delicate lettuce like bibb lettuce
Ribbons of celery, made with a vegetable peeler
Thinly sliced radish
Roasted, diced beets

Preheat a grill to a medium setting or a frying pan with a little canola or avocado oil on medium-high to high heat. Quarter the radicchio so that you cut through the stem core, which prevents the leaves from separating and falling off the head. If grilling, brush the radicchio with some oil. Add the radicchio and char the segments on each of their three sides, getting them a fairly well blackened, but not totally burned (this is maybe 2-6 minutes per side). Remove from heat and transfer to a plate and refrigerate, uncovered, until cold.

While radicchio is cooking (or while it cools), whisk together all dressing ingredients. 

Once the radicchio has chilled, arrange your salad. Start with a bed of lettuce, couscous, or farro, if you're using any of these. Then top with the radicchio (or just start with the radicchio on fresh plates, if not using a base). Sprinkle with blue cheese crumbles. Add any of the other salad additions that you might want (if any). Sprinkle the nuts on top and drizzle with dressing.

Enjoy!

Colorado-style restaurant red enchilada sauce

In Colorado, we have a spin on Mexican food that's distinct from other regions like Texas or New Mexico (not to mention Mexico itself). This recipe is a dead ringer for Colorado diner-style enchilada sauce, which is similar to New Mexican but we add tomato sauce and use less chili powder. The result is a somewhat more complex and layered sauce. If you've ever had red enchilada sauce in my fair state, it's some variation of this recipe. And this is light years ahead of the weird, off-tasting premade red slop theyt sell at the supermarket in cans. It's well worth the few extra minutes to use this instead of premade to really amp up your meal! This also is great on eggs, potatoes, tacos, chilaquiles, or damn near anything else.

Prep time: 1/4 cocktail

1/3 cup neutral cooking oil (like canola or avacado -- don't use olive oil)
1/3 cup white flour
1/3-1/2 cup chili powder, to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
Several pinches white pepper (optional)
1 15-ounce can tomato sauce
3 cups vegetable stock

Salt to taste

Combine chili powder, cumin, garlic powder, oregano, and white pepper (if using) in a small bowl.

Heat the oil in a medium pan over medium heat. Add the flour and whisk constantly for 1 minute. Add the spice combo and whisk constantly for 1 more minute. Slowly add the tomato sauce, still whisking continuously. Then, slowly add the veg stock while continuing to whisk. Simmer for 1 more minute and adjust salt to taste. You can cook down for a while if you prefer a thicker sauce, but it's normally served somewhat thin when you have it here.