Fans of PBS cooking stars Rick Bayless, Lidia Bastianich and Nick Stellino have a chance to see their idols in person this weekend at the Cherry Creek North Gourmet Series.
FRIDAY:
5-6 p.m. Nick Stellino
The host of “Nick Stellino’s Family Kitchen,” will cook on the Viking outdoor stage in the Fillmore Plaza. Stellino grew up in Palermo, Sicily, and came to the United States in 1975. He is the author of “Nick Stellino’s Passione: Pasta, Pizza, and Panini,” among others. His show airs 2 p.m. weekdays on KRMA-Channel 6.
6:30 p.m. Meet the Chefs
After Stellino’s cooking demonstration, the chefs will gather at Pismo Fine Art Glass, 2270 E. Second Ave., for a reception celebrating Rocky Mountain PBS’s 50th anniversary. They will sign books, and Denver Post food editor Kristen Browning-Blas, will moderate a question-and-
answer session at 7:30 p.m. Tickets, $75, at rmpbs.org/events or 800-934-0524.
SATURDAY:
10:45-11:45 a.m. Cooking Demo
Chefs Dan Marshall and Vaughn Hobbs show how to make the most of the new Viking kitchen equipment.
12:30-1:45 p.m. Lidia Bastianich
Bastianich is a cookbook author, restaurateur and host of “Lidia’s Family Table” 9:30 a.m. Saturday on Channel 6. Her mother, children and grandchildren help prepare Italian dishes in the kitchen of her Long Island, N.Y., home. Her most recent book is “Lidia’s Family Table” and she is chef/owner of Felidia, Becco, Esca and the newly opened Del Posto in New York, and Lidia’s in Pittsburgh and Kansas City.
2:30-3:45 p.m. Rick Bayless
Bayless hosts “Mexico: One Plate at a Time with Rick Bayless,” 11:30 a.m. Saturday on Channel 6. You can taste his food at Frontera Grill and Topolobampo in Chicago. His latest book is “Mexican Everyday.”
6:30-9:30 p.m. Grand Tasting
The tasting will feature live music, wine and cocktails, and food from Mel’s, Piatti, North, Chinook Tavern and other Cherry Creek North restaurants. Tickets, $65, for the tasting are available at ccngourmetseries.com. A portion of ticket sales benefits the Junior League of Denver.
Red Chile Steak with Beans
Puntas en Chile Colorado con Frijoles
In northern Mexico (and spilling over into the American Southwest), earthy, rich-tasting red chile meat stews represent a cornerstone of cuisine – satisfying lunches at market stalls and kitchen tables, fillings for tacos, burritos and tamales, fiesta dishes in rural villages. From Rick Bayless, who will make and serve this dish at the Cherry Creek North Gourmet Series Saturday, serves 4.
Ingredients
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high. Sprinkle meat with salt. When oil is hot, add meat and cook in an uncrowded single layer, stirring and turning regularly, until browned all over, about 4 minutes. With a slotted spoon, scoop the meat onto a plate, leaving behind as much oil as possible. Add onions to skillet and cook, stirring regularly until richly browned but still crunchy, 4 to 5 minutes. Scoop onto the plate with the meat.
Reduce heat under skillet to medium. Add remaining 1 tablespoon oil, along with flour, garlic and powdered chiles. Cook 1 minute, stirring constantly to prevent burning. Add broth and whisk until a smooth, thick sauce is formed. Add tomatoes with their juice, oregano and cumin. Bring to a boil, then reduce heat to medium-low and simmer gently 10 minutes. Taste and season with salt, usually about 1 teaspoon. Add 1/2 teaspoon sugar, if the sauce has a bitter edge. Thin with a little more broth if the sauce has thickened beyond the consistency of a light cream soup.
Add meat and onions to pan, along with beans. Simmer for a couple of minutes, until everything is heated through.
