Cool Ice

I have had the privilege of making my own 300 pound blocks of ice at the school for sculpting demonstrations and competitions.  I have been experimenting with freezing things in the ice blocks and dying the ice with food coloring.  Below are a few of my more recent ice experiments:

This was supposed to be some sort of a scary deep sea, fish-like creature. 

I sometimes think my work stinks!  But what can you do?

Here is a swan I did for my wife, Kerri Jo.

Happy Mother's Day to you, Kj...

every day.

Swans and Harps do seem to be in demand this year - I'll have to change that up.

Another Swan - and what's up with this apron - is that Duck Tape?

Another Swan! -Never realized how many swans I'd done.


Back Side showing the spinal column - She is an 'Alien Chick' who sported a sword and had a double luge.

Calamari di Comunale

Calamari di Comunale

This dish is a tribute to my mother; Comunale is her maiden name.

The pasta is home made using squid ink and then rolled through a pasta machine

Plating is an important aspect of culinary presentation

The final presentation includes an elegant harp ice sculpture I created for the occasion and a luscious Italian Pinot Grigio 

Check out the Link below to see it in action...Link yet to be installed

Chef Mark S.Painters Calamari d' Comunale

Got a New Hat and It Made Me Want to Cook

My girl and I were walking in downtown Denver a few weeks ago and we stumbled upon a unique and wonderful hat shop.  We shopped through the window and found the one that called my name~a new Panama that I adored.  I had worn a similar hat for our wedding twenty two years earlier.  How could I resist?  I got a new hat. It wasn't a traditional Panama, but a new hat all the same.

We played a little Latin music driving back to the Springs and planned out a special meal. 

Fish tacos would be the star.  Red beans and rice, fried plantains, spicy tropical mango coleslaw, home made tortillas and a touch of Cuban Rum.

A quick stop at the market on the way home allowed me to gather the necessary ingredients and I was ready to cook!
Fish, Cabbage, Mangos, Red Bell Pepper, Garlic, Plantains, Banana Leaves and Fresh Cilantro.

Slice the cabbage thin and add to the thinly sliced mango, red bell pepper, red onion and some chile pepper paste, rice wine vinegar, olive oil, a pinch of salt and fresh ground black pepper.

Slice the plantains about one half inch thick then fry them in clarified butter with cinnamon, nutmeg, brown sugar, salt and pepper.  Let cool and smash them with your palm.  Then fry them again.

Home made corn tortillas

Our Red Beans and Rice

Cook the beans about eighty percent of the way, then steam them with jasmine rice to finish.

Make a plate!

Fried Plantains

I got a new hat and it made me want to cook!

Fish Tacos with red beans and rice, fried plantains, spicy mango slaw and corn tortillas

Fresh Porgy Snapper

The Tortilla Press in Action

One of our former favorites - Le Central

A former student, Joseph Ress, is working in the kitchen so we decided to stop in while on a recent trip to Denver.  The place was beautiful and we were very pleased with our brunch. 

  



Omelette Lorraine

 

Their fresh pastries are excellent!
 




The 'Couple in Shades' rates Le Central --Excellent in the following categories:

• Service
• Atmosphere
• Food

Moderately Priced
We recommend if you haven't been to Le Central in a while... treat yourself!


Thank you Le Central - you are on top of your game!























Cowboy Cooking in Colorado

Ed Painter~ Montrose, Colorado



Camping and Cooking...always an adventure.

Trying to make gourmet while out on the ranch or range is an exciting challenge.  The main mission ~  have a good cowboy weekend with my son Liam and brother Ed.  But of course, I love to cook!

My focus...cook clean and make great tasting food.  Final presentation takes a back seat when cooking in the wilderness.  Most important, lots of flavor!  So, we peeled onions, sliced garlic and roasted chiles more than once during our cookouts.  Even in my camping gear I keep stores of spices and dried herbs like thyme, mint and sage.  You never know when you want to add them to a dish.

We found some hard wood (Apricot) and an old grill that was missing its legs.  We  put them both to good use to create a delicious steak dinner, outdoors - Colorado Cowboy Style.

A quick stop for some Vino to go with our meal

Through the woods and across the river

Finding the Perfect spot for our cookout




For an ideal dry heat cooking method, burn the hardwood down to just hot coals - No flame!

Getting things started

 




Initial Stages of the Hardwood Fire - Getting smoked out








Cowboy Cook in action with the help of a few portable burners and cast iron



 

All together now, for some last minute warming over the fire.

 

This Italian Chianti went perfect with our
Wood Grilled Ribeye, Garlic Buttered Potatoes, Sauteed Mushrooms & Grilled Asparagus



 



The long ride home with Liam bringing up the rear, and moving a bit slow!

 

By: Chef Mark S. Painter - The Italian Cowboy



Pinot Noir and Wild Caught Cedar Planked Salmon

 There are tales a plenty!  Tales of good fish and good red wine---together!

I have had red wines and fish together many times and it definitely works.  When pairing red wine with fish, keep in mind that a light red wine like Pinot Noir or Beaujolais will complement and not over-power the flavor of a grilled, smoked or baked  fish.  Once you start adding sauces and different preparations, the wine suggestions will include some bolder reds. 

My father in law, Abe came down with his brother Raymond for a special visit.  Raymond has been living near Coeur d'Alene, Idaho.  Being an avid hunter and fisherman, Raymond came to the house with a special treat in hand--Steelhead Salmon he had caught himself in clearwater river just below Dworshak Dam.  The nearly 20 pound fish found itself on the cutting board of Chef Mark.  The big fish was filleted and made to walk the plank--the cedar plank. 

This was the perfect occasion to pull out the two bottles of 2006 Argyle, Dundee Hills, Cowhouse Pinot Noir that we had been saving. 

The cast was set and the show was as follows:

We served the Salmon with Grilled Fennel, Asparagus, Mushrooms and Peppers and a
Cast Iron Quinoa-Jasmine Rice Pilaf

Oh yeah.  It was Excellent!  Next time you should join us!