by Mile High Grill Chef Alex Colaianni
3 cups steel cut oats
½ cup brown sugar
½ tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. kosher salt
2 cups milk
½ cup heavy cream
½ cup maple syrup
2 eggs, blended
3 tbsp. olive oil (or melted butter)
2 tsp. vanilla
2 tbsp. minced candied ginger
½ cup raisins
1 cup dried blueberries
Two mixing bowls, cutting board & knife, 6x9x3 inch deep minimum baking pan with lid, measuring cups and spoons, rubber spatula and whip
- Preheat oven to 375 degrees (350 if you have a convection oven).
- In a bowl, mix the first 6 dry ingredients well.
- In the other bowl combine the milk, cream, syrup, blended eggs, oil and vanilla.
- Mix well
- Add the wet ingredients to the dry and mix to just incorporate the two.
- Oil the pan liberally; place the oatmeal mixture in the pan.
- Individually sprinkle the minced ginger, raisins and blueberries over the oatmeal.
- Cover with lid or if your pan does not have a fitted lid cover with plastic wrap and then foil over the plastic wrap tightly fitted.
- Bake for 1 hour covered. After 1 hour remove lid. Bake for 10 more minutes.
- Serve fresh and warm from the oven or cool in the refrigerator uncovered. Once cool, re-cover it and it can be scooped and served for up to 1 week. Just reheat for two minutes per portion in the microwave. This makes for a very convenient baked once approach to oatmeal at home. Also makes a great oat bar eaten at room temperature.
Yield: Six servings
Green Chili Pork Stew
Chef Alex Colaianni
3 lbs. tomatillos, peeled, washed and roasted
1 cup corn kernels, roasted
2 cups coarsely chopped white yellow onion
1/3 cup chopped garlic
½ cup olive oil
3 cups diced green chilies (preferably Hatch)
1 lb. red potatoes, chopped, rinsed
1 quart water
2 lbs. pulled smoked pork
2 tsps. ground cumin
2 tbsp. kosher salt
1 tbsp. ground black pepper
1 cup chopped cilantro, loosely packed
¼ cup lime juice
Tortilla strips or chips for service
- Pre heat oven to 400 degrees. Peel tomatillos and rinse well. Place in a shallow roasting pan and roast for approximately 30 to 40 minutes until the skin has blackened and many have split open. Set aside with all juices in the pan.
- Place the corn kernels on a baking sheet and roast in the same oven for approximately 15-20 minutes until most have browned. Set aside.
- In a large pot, place the onions, garlic and oil and sauté over a medium heat until onions and garlic have softened.
- Add the green chilies, potatoes, water and tomatillos (with all roasting juices) and bring to a simmer.
- Cook until potatoes are tender but firm. Add the corn and pork and simmer for 10 more minutes.
- Remove from heat and add the remaining ingredients, stir well and serve garnished with tortilla strips or chips.
Mile High Bread Pudding
Chef Alex Colaianni
- 6 each whole eggs6 each egg yolks
1 cup granulated sugar
2 tbsp. vanilla
½ gallon heavy cream
8 each croissants, split
1 ½ cups granulated sugar
¼ cup ground cinnamon
2 tbsp. ground ginger
1 ½ cups raisins
Two large mixing bowls, 10 x 12 baking pan(at least three inches deep), whip, spray oil, foil, plastic wrap
- In one bowl combine eggs, egg yolks and 1 cup of sugar. Mix well
- Add vanilla and cream, mix well.
- In a separate bowl combine the remaining 1 ½ cups of sugar, cinnamon and ginger, mix well.
- Spay pan well both bottom and sides.
- Arrange the bottoms of the 8 croissants in a “shingle” method in two rows of 4.
- Sprinkle liberally the sugar cinnamon mixture on the croissant bottoms to create a layer over the croissants. Sprinkle the raisins the same way over the sugar.
- Arrange the croissant tops in the “shingle” method over the sugar and raisin layer, tops up.
- Carefully pour the cream mixture into the pan. The croissants will want to float so hold them in place while pouring in the mixture.
- Cover the pan with plastic wrap, seal well on edges. Cover the wrap with foil, seal well.
- Refrigerate over night to allow the liquid to be absorbed in the croissants.
- Preheat oven to 375.
- Bake for 1 hour and 15 minutes covered with plastic and foil.
- Carefully remove plastic and foil and return to bake open for 20 more minutes.
- Should be firm in the middle but not too dry.
- If serving that day allow to stand for two hours at room temperature before serving.
- If served the next day or to be stored for future use refrigerate covered. Cut into 12 sections, wrap each in plastic and microwave each to warm for service.
- If you have any questions on a recipe please email Chef Alex Colaianni at: firstname.lastname@example.org