One Year Anniversary of Tasting Colorado

January 21, 2014  •  Colorado Cookbook

buffalo red eye stew It’s hard for me to believe, but a year ago in January I had just received my advance copy of Tasting Colorado, and was excitedly preparing for book launch parties and signing events. It was thrilling beyond belief to have my first cookbook published and I couldn’t wait to share it with all of you. Well fast forward a year, and a lot has certainly happened in that time!a taste of WA oven mittDespite a busy year promoting Tasting Colorado, I also started my second cookbook which will be released later this year. That meant many more days in the kitchen testing recipes – and yes, many more hot pads snatched and destroyed by my dogs.a taste of wa octopus wholea taste of wa octopusBecause the next cookbook covers Washington state, I had to learn how to dispatch everything from a whole octopus…a taste of wa goeduck wholea taste of wa geoduck…to a live geoduck clam. Yes, I know that thing is disgusting looking. But that clam – the largest bivalve around – happens to slice up into the best little sushi bites and makes a mean appetizer when sautéed with mushrooms, soy, and sake.a taste of wa scallop crudoI celebrated the end of recipe testing by making a 14-course dinner for 14 of my favorite recipes for 14 friends to ring in 2014, including this Scallop Crudo which is outstanding.a taste of wa manuscriptAnd I completed 4 rounds of editing my manuscript before turning it in this past week. Whew. That always feels good! Now I’ll be back into the waiting game – waiting for rounds of turning edits back and forth, waiting to review design layouts, waiting for the indexing job to complete, waiting for the books to print, and finally, hopefully by the fall, waiting for my advance copy of the new book to arrive.DSC_6926In the mean time, here’s one last recipe from the first book, Tasting Colorado, to share with you. This recipe for Buffalo Redeye Stew comes from The Buckhorn Exchange in Denver. Henry H. “Shorty Scout” Zietz, the founder of the Buckhorn Exchange restaurant, was friends with Col. William F. “Buffalo Bill” Cody and Chief Sitting Bull. The historic eating and drinking establishment catered to “cattlemen, miners, railroad builders, silver barons, Indian chiefs, roustabouts, gamblers, and businessmen” alike. The Buckhorn Exchange, now operating in its second century, holds the very first liquor license in Colorado, granted in 1916 after the repeal of Prohibition. It’s no surprise, therefore, that this stew includes a strong dose of bourbon. To reduce the intensity of bourbon flavor, replace half or all of the bourbon with beef stock or red wine.

Buffalo Redeye Stew
Prep time
Cook time
Total time
Serves: 6
  • 2 pounds buffalo meat, cut into cubes
  • Salt and black pepper
  • Flour, for dredging
  • 2 tablespoons canola oil
  • 2 medium onions, diced small
  • 1 medium garlic clove, minced
  • 1 tablespoon tomato paste
  • 2 cups Kentucky bourbon
  • ½ cup strong black coffee
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • Salt and black pepper, to taste
  • 6 small potatoes, peeled and quartered
  1. Season the meat with salt and pepper and dredge in flour. Heat the oil in a Dutch oven and brown the meat on all sides.
  2. Add the onions and garlic and cook until the onions are soft. Stir in the tomato paste and cook 1 minute. Add the bourbon and coffee, stir to combine, and add the rosemary, thyme, salt, pepper, and potatoes. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, or until the meat is tender.
For a pretty presentation, cut the tops off small pumpkins, hollow out the insides, and fill with stew. Replace the tops for serving.


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