Growing up in Colorado I have always been spoiled with good Mexican food everywhere I turn. It was honestly a bit of a shock when I moved to Texas and discovered ‘Tex-Mex’ is an entirely different genre of cooking, and one that doesn’t feature green chili as the predominate ingredient.
The Blue Bonnet Restaurant off Broadway and Alameda is one of Denver’s oldest family owned and operated resturants and just celebrated their 51st anniversary in the city. The evening we visited we were seated by Lulu, a staple of the restaurant itself who has worked at the Blue Bonnet for 35 years.
When you are craving good classic Mexican Food the Blue Bonnet is the place to be. We started off the evening with a classic margarita. Margs are my go to drink during the summer and the Blue Bonnet’s refreshing house margarita is just what a hot day ordered.
Next up we tried the bacon wrapped shrimp. Stuffed with chorizo and cheese these were the perfect compliment to our margarita’s alongside the house salsa.
I’m a bit of a salsa fanatic and typically will completely fill up on salsa before the meal is at the table. Blue Bonnet’s salsa could have easily been my entire meal. Fresh flavors and a little bit of heat provided the ideal snacks while we waited for the rest of the meal to arrive.
Remember what I said in the beginning about green chili? The same goes for poblano peppers. For me, a good stuff pepper is a must have and Blue Bonnet’s did not disappoint. Fire roasted each order includes two poblano peppers stuffed with onions, sour cream and your choice of protein. I tried one with Chili Lime Chicken and the other with their Homemade Chorizo. Both were equally fantastic but I enjoyed the Chorizo a bit more with the added seasonings and flavor that comes with it.
Drew chose the Carne Asada for his entree. Marinated steak is the star of the dish and served up alongside roasted salsa and fajita vegetables. The long marination really draws extra flavor into the beef, giving it a unique flavor that helps this dish stand apart from regular fajitas.
After the entree plate were cleared away it was time for dessert. Dinner at a Mexican restaurant wouldn’t be complete with out a cinnamon and sugar filled soppapillas. Making a good soppapilla is an art form and the Blue Bonnet is a master. Topped with honey, caramel and whipped cream, this dessert was the perfect way to wrap up the evening.
Since I typically spend most of my time on the north side of Denver I’m not surprised that I had never been to the Blue Bonnet before but I’m looking forward to making it one of my go to stops for Mexican from here on!
Interested in other dining reviews in Denver? Check out Ocean Prime for the best Seafood downtown!
Disclaimer: I received a hosted meal to facilitate this review. All thoughts, opinions and photography are my own.
In a landlocked state it’s easy to quickly assume that most seafood you find in Denver can’t compare the the options on the coast. Knowing how hard it is to get seafood to the mountains the restaurants who do it well don’t stop at ‘a good meal’. This couldn’t be more true then at the Larimer Square located Ocean Prime.
The original Cameron Mitchell Restaurant group flagship in Denver, Ocean Prime is truly a treat for a special night out on the town. Last fall they opened a second location down in the tech center that I have not yet made it out to but I am confident that the level of dining mastered at their Downtown location is just as present.
A good meal at Ocean Prime has to start off with one of the amazing dishes on either their appetizer or sushi menu. I’m a huge fan of poke so I knew the Ahi Tuna Tartare would be right up my alley. Served on top of a bed of avocado and sesame seeds this dish was everything off my list of favorite things.
After enjoying a couple of apps it’s time for the entrees. Scallops aren’t something I typically order because so few places do them well but after having these I have officially changed my perspective on them.
The buttery flavor of the scallops were perfectly complimented by the Parmesan Risotto and Citrus Vinaigrette that accompanied the dish. Each one was fork tender and simply fell apart with delicious flakiness as I ate.
Known for their seafood, Ocean Prime does an equally amazing job with steak, pork, lamb and chicken. No matter what you a craving you’ll be able to find the perfect dish to suit your mood.
Once you’ve wrapped up dinner you need to make sure to save room for dessert. We tried THREE. The Mile High Carrot Cake will convert even the biggest carrot cake hater into an evangelist. Fresh cream cheese icing and pineapple syrup make this a must try dish. If you are looking for a classic favorite you can’t go wrong with the Chocolate Peanut Butter pie. This dish is rich and delicious.
For a lighter option the Warm Butter Cake topped with fresh berries and Raspberry sauce is always a winner. Served warm like the name implies it tastes like something that could have come right out of your grandmother’s oven and landed on your table in the middle of Denver.
Complete your night on the town by enjoying a stroll through the beautifully lit Larimer Square before heading back home. You couldn’t ask for a more romantic evening out on the town!
I’d be lying if I said I wasn’t still heartbroken over the closure of Marcella’s but Having two Ocean Prime locations means that there are still plenty amazing date night options from Cameron Mitchell to choose from.
Summer is prime shrimp season and while we live in Colorado far from the ocean it’s still one of my favorite dishes, especially if you can get your hands on a fresh catch. If not frozen still works out pretty good and makes it easy to enjoy a shrimp boil anytime of year.
In the south, shrimp is cooked up outside in a big stock pot over a high heat. It’s not complicated to make but it does make the kitchen pretty hot. Cooking this dish up in the instant pot means you can easily have dinner on the table in minutes, all without adding extra heat into your house. Instant Pot Shrimp is the perfect spin on a classic summer dish and once you’ve tried it you’ll never make it the old way again!
Instant Pot Shrimp Recipe
Instant Pot Shrimp Ingredients
- 1/2 lb shrimp per person
- Fresh corn (1 ear per person)
- Red potatoes
- Cajun Seasoning
- Spicy Sausage
After cleaning the corn place the corn, sausage and potatoes into the instant pot with 4 cups of water. In this instance I used frozen sausage and it came out perfectly but you could use defrosted.
Add in 4 tablespoons creole seasoning. You can use whatever your preferred pre-made brand is. I really like Ton Chacheres but there are tons of different options available.
Set the instant pot to high pressure for 3 minutes. If you are using frozen shrimp, defrost under cold water while the rest cooks. Once the pressure cycle completes allow to slow release for 5 minutes and then quick release the rest of the pressure.
Leave the lid off and set the instant pot to saute. This will bring the pot to a fast boil. If you used frozen sausage retrieve it from the pot and cut into small pieces. Add the shrimp and cook for 4-5 minutes until pink.
Serve with lemon and butter and eat out on the patio!
[sp_recipe]
Interested in other summer recipes for your Instant Pot? Check out my Instant Pot Roast Chicken!
Disclaimer: I received a complimentary set of OXO Prep Peelers to inspire this post.
With summer nearly here I have been craving veggies. I just planted my first raised bed garden and I can’t wait till the produce is ready to harvest. In the meanwhile it’s easy to pick up fresh fruit and vegetables to make veggie centered dishes at home.
One of the biggest challenges using fresh produce is all the effort that goes into preparation. It’s easy to grab pre-made frozen or canned vegetables but neither will have the fresh from the garden taste you get by shopping in the produce section.
Once you choose to buy fresh, preparing it for your recipes shouldn’t be a burden that leaves you with bags of rotten food wasting away in your refrigerator at the end of the week. This is honestly one of my biggest challenges. As much as I want to cook dishes that are full of fresh vegetables (and shop for doing so) I just don’t have the time. When OXO invited me to try out their new line of Prep Peelers I knew right away I wanted to see how much easier it could be to prep fresh vegetables using these tools.
Designed using stainless steel Japanese blades the entire line is built to last and can even go in the dishwasher for easy cleanup at the end of the night. Compact shapes make holding the peeler easy and keeps finger tips from making it into your dish (because who hasn’t had that happen).
From left to right [clockwise] the peelers you see are:
- Large Y-Peeler: Designed for peeling large, thick skinned vegetables like butternut squash and eggplant.
- Prep Y-Peeler Julienne: Creates consistent thin strips from carrots and zucchini.
- Prep Y-Peeler: All purpose peeler with super sharp blade.
- Citrus Peeler: Straight blade to cut pith-free peels or zest citrus for baking.
- Prep Y-Peeler Serrated: For thin or hard to peel produce like peaches or tomatoes.
- Asparagus Prep Peeler: Designed to remove wood stalks from Asparagus and prevent waste.
- Corn Prep Peeler: Easily remove kernels from the cob with no waste.
To try out the new peeler line tested out OXO’s Esquites recipe. You know it’s summer time when the grocery store starts carrying freshly shucked corn and this recipe is the perfect way to enjoy that taste of summer sweetness with your favorite entree.
Esquites is a recipe popularized by street vendors in Mexico. While nothing is quite like what you get off a vendor’s cart this recipe comes close.
The base of the recipe is fresh corn and the Corn Prep Peeler is the perfect tool for getting all the kernels off your corn.
After roasting the corn in a pan combine with lime, cilantro, jalapeno, mayo and chili power for the perfect summer side dish. You can see the full Esquites recipe over on the OXO Blog.
I served my Esquites up alongside rotisserie chicken for a fast and easy meal. I can’t wait to try out the other peelers and see what new and creative ways I can work more vegetables into my meals.
You can check out more recipes using OXO’s new line of Prep Peelers over on the Oxo Blog.
Welcome to My Bliss
