Ah Spring

Posted on April 15, 2014June 5, 2019 by p1v0t

Farmers markets have started, flowers are blooming, birds are singing. It must be spring. For a chef this one of the most exciting times of the year. It seams so long ago that I have tasted and served fresh leafy greens and that wild king salmon and halibut were abundant. Now spring has arrived and all of nature’s bounty is here and ahead of us. It is a great time to be a chef and an even better time to be a diner at the Cork. We have Alaskan King Salmon, Halibut , Arugula, Baby Greens, over-wintered Spinach and much more to come.

Chef Jim’s Clams Oreganato Recipe

Posted on April 7, 2014June 5, 2019 by p1v0t

The only thing better than the clean, bright flavors of this delicious seafood starter is how easy it is to prepare. It’s a great dish for the experienced seafood cook and the novice clam-shucker alike. A popular appetizer in Italy, Clams Oreganato takes its name from the addition of oregano to the light bread crumb topping. This version has a bit of a spicy kick thanks to the Fresno chile (or jalapeño), and pairs well with both sauvignon blanc and pinot noir.

Makes two-dozen clams on the half-shell.

Ingredients
2 dozen littleneck clams
2 cups fresh bread crumbs
2 T olive oil
2 cloves of garlic, minced
1/2 tsp dried hot chile, crushed
1/2 tsp dried oregano
1 T fresh chopped oregano
1 small fresh Fresno chile or jalapeño, minced
2 T fresh parsley, minced
Zest from one lemon
2T chopped roasted red pepper
1T tomato paste
1 tsp capers, rinsed and chopped
2 anchovies, minced

Directions
For the crumb topping:

Sauté garlic, crushed chile and dried oregano in the olive oil.
When garlic is just cooked add all the other ingredients and stir together.
Taste for spice. This is a spicy dish and should taste a bit hot.

For the clams:

Preheat oven to 475 degrees.
Rinse and scrub the clams with cold water.
Shuck the clams over a bowl so as to catch all the clam juice.
Release clams from bottom shell with a knife.
Discard top shell of clams to create 24 clams on the half-shell.
Place clams in a baking pan.
Pour the juice from the clams into the crumb mixture and heat slightly.
Top each clam with a heaping spoon of crumb mixture.
Bake in a very hot 475 degree oven for about 10 minutes. Serve immediately.

Silver Oak Wine Special

Posted on February 24, 2014June 5, 2019 by p1v0t

An oenophile’s dream come true! We are offering specials from Feb. 22 through March 31, 2014, on Silver Oak’s highly regarded Napa and Alexander Valley Cabernet Sauvignon and also sister cellar Twomey’s Merlot and Sauvignon Blanc. Prices below are by the bottle and a great value for truly distinctive wines.

The Wine

2009 Silver Oak Cabernet Sauvignon, Alexander Valley, $105

2008 Silver Oak Cabernet Sauvignon, Napa Valley, $160

2009 Twomey Merlot, Napa Valley, $80

2012 Twomey Sauvignon Blanc, Napa Valley, $45

About the Vineyard

Established in 1972, Silver Oak Cellars is a family-owned California winery dedicated to producing distinctive Cabernet Sauvignon. The Duncan family later founded Twomey Cellars in 1999, which produces Pinot Noir, Sauvignon Blanc and Merlot. Silver Oak Cabernet Sauvignon is aged for approximately 25 months in American oak barrels, thought to impart less wood tannin than French oak. The winery uses sustainable methods to produce its wine, including reclaimed materials in its buildings and energy efficiency during the fermentation process. Silver Oak and Twomey wines are considered go-to vintages for wine connoisseurs and are eagerly anticipated each year. In 2012, the 2008 Alexander Valley Cabernet was named one of the “Year’s Best Cabernet Sauvignon” from Wine & Spirit Magazine.

Jingle Bell Salsa Recipe

Posted on December 8, 2013June 5, 2019 by p1v0t

Jingle Bell Salsa

This beautiful, flavor-packed salsa adds a sprinkling of holiday colors to your dinner party. Versatile, fresh, herbaceous, fruity and zesty, jingle bell salsa works with all different kinds of meats and can stand alone with chips or strips of flatbread. The best part? You can make it year-round, even with the festive name.

Ingredients:

1T minced red onion
1/2 cup minced fresh fennel
1T minced parsley
8 cherry tomatoes red and yellow quartered
1 small cucumber finely chopped
Zest and juice from one orange and one Meyer lemon
Salt and pepper to taste
Combine ingredients
1 pomegranate

Directions:

Cut the pomegranate in half and over a bowl in the sink smack the fruit with the back of a large spoon to gather seeds. Remove pith and stir seeds into salsa right before serving. Enjoy!

Kate’s Pumpkin Pie Exploration

Posted on November 21, 2013September 2, 2020 by p1v0t

Chef Jim’s wife Kate test-baked four pumpkin pies for the Cork’s holiday season. Try one of the recipes (especially Kate’s favorite) for your Thanksgiving this year.

My tried-and-true holiday-time pie tradition has always been more apple than pumpkin, and I bake a much-loved apple pie for the holiday season at the restaurant. This year, however, I decided to give the fall-favorite pumpkin pie a chance. I volunteered to help bake pumpkin and pecan pies for our seasonal menu and made it my personal mission to find a pumpkin pie that everyone would crave when the air became crisp and the leaves began turning. I researched recipes and reviews online and decided to taste-test these four pies:

1. Bobby Flay’s Pumpkin Pie with Cinnamon Crunch Topping

2. Joanne Chang’s Pumpkin Pie

3. Martha Stewart’s Traditional Pumpkin Pie

4. Food Network Pumpkin Pie

“Bobby Flay’s Pumpkin Pie with Cinnamon Crunch topping” won the contest. The graham cracker crust was a game-changer. The recipe also met my high standard for a filling both light and creamy, with the right amount of cinnamon, nutmeg, ginger and clove. Of course, I judged the aesthetics of each pie as well, and the extra egg yolk in Flay’s batter recipe made for a filling that did not crack upon cooling. The pie is topped off with a Cinnamon Crunch, which is reminiscent of an apple crisp coating, and a sinful Bourbon and Maple Syrup-flavored whipped cream.

In the end, Flay’s recipe won because it spiced up the usual, boring pumpkin pie, and it passed the ultimate test—I wanted another piece! This holiday season, I hope you will drop in to enjoy a slice of the pumpkin pie that has made me a believer.

Happy holiday season to everyone!

– Kate Smailer

Chef Jim’s Super Simple Yellow Tomato Sauce

Posted on September 5, 2013June 5, 2019 by p1v0t

Ingredients

3 medium farmer’s market yellow or orange tomatoes, quartered
1/4 cup best quality extra virgin olive oil
8 fresh basil leaves (mix of green and purple leaves is nice)
1 tablespoon of sherry vinegar
Salt and pepper

Directions

Place all of ingredients in a blender and blend until smooth.
Taste for salt.
Adjust consistency – if too thin add a little more oil. This all depends on size of tomatoes.
Can be stored in refrigerator for 1 or 2 days

So simple – and delicious and refreshing! I also make this with one clove of farmer’s market garlic. This sauce is great on just about any fish. I also use it with some vegetable dishes as a garnish or sauce. It goes perfectly with chile rellenos or stuffed squash blossoms.

Cook’s tip: Make this sauce and place in a squeeze bottle. Sauce should be at room temperature for use.

Summer-fresh Watermelon Salad

Posted on June 4, 2013June 5, 2019 by p1v0t

There’s nothing quite like a light, refreshing and delicious salad when the weather is warm and a heavy meal doesn’t sound too appealing. Chef Jim debuted this recipe last year and it was a HUGE hit. Now that the heat has reappeared here in Boulder and we’re heading into June, it seemed like a good time to pull this crowd favorite back out. It’s the Cork’s grilled organic watermelon with Cana de Cabra on Hoot and Howl Arugula, dressed with Andy’s EVOO and aged balsamic. It will be on the menu, on and off, during this warm summer months and while our local farmers are able to supply us with the ingredients, so take advantage of it while you can!

Recipe: Spring Salsa Verde

Posted on April 7, 2013June 5, 2019 by p1v0t

1 cup chopped artichoke heart preferably from fresh ( about 2 medium )
1 medium shallot minced
Juice and zest from 1 lemon
1 T. sherry wine vinegar
1 large bunch of flat leaf parsley minced
2 T. capers rinsed and drained
1/2 cup of Castelvetrano olives chopped
1/2 cup of very good quality extra virgin olive oil
Pinch of crushed red chile
Salt and pepper to taste
Combine above to form a coarse salsa.
Great on grilled fish or steak
Photo of sautéed Halibut with salsa verde.
Enjoy the season!!!!
Jim

Cork and Ridge Vineyards Host Wine Tasting on April 23

Posted on April 5, 2013June 5, 2019 by p1v0t

The Boulder Cork and Ridge Vineyards of California will host an exclusive wine tasting dinner on Tuesday, April 23 at 6 p.m. at the Cork.

Christina Donely of Ridge Vineyards will be on hand to guide diners through a variety of wines, and Cork Chef Jim Smailer, who recently celebrated 31 years as chef of the Cork, will prepare an array of food to pair with each wine. Seating is limited and the cost for this event is $45 per person.

The Boulder Cork is located at 3295 30^th St. Boulder, CO 80301. For more information or to make a reservation, call 303-443-9505.

Guest Chef

Posted on March 25, 2013June 5, 2019 by p1v0t

I had a visiting chef from Nantucket last week for four nights. Chris Hinds made this pan seared Striped Bass on greens with avocado,shaved fennel and sweet potato hay.