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We have curated a long list of recipes from some of the top chef's in Denver. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 54 recipes from the best restaurants in Denver. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Denver

Amore Appetizer

Appetizers
Yields: 4 servings
6 oz Fontina cheese, cubed
2 sun-dried tomatoes, sliced
3 roasted garlic cloves
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Branzino all'Acqua Pazza

Seafood
Yields: 1 serving
8 oz Chilean sea bass
1 C Fiji water
1 C chardonnay white wine
8 grape tomatoes
2 fresh basil leaves
6 pearl onions
1 slice fresh fennel
1 t extra-virgin olive oil
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Bread Pudding

Desserts
Yields: 28 portions
15 6-inch baguettes, ground
1/2 gal heavy whipping cream
1 pt liquid egg
1-lb bag brown sugar
1-lb bag butterscotch chips
1 1/2 oz amaretto
3/4 C cinnamon
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Broken Arrow Ranch Venison “Au Poivre” with Roasted Pear, Butternut Squash, Criminis and a Black Pepper Jus

Venison
Yields: 4 servings
4 5-ounce portions of Broken Arrow Ranch venison,
seasoned with rough cracked pepper 2 pears, peeled, cored and simmered in simple syrup
and rosemary until fork tender
1 T sugar
1 T butter
1 butternut squash, split, cleaned and roasted in low-heated
oven with brown sugar and butter until soft
1 banana
1/2 white onion, julienne-style and sautéed in garlic oil
until caramelized
10 crimini mushrooms, quartered and sautéed in garlic oil
8 oz venison sauce, finished with cracked black pepper
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Brown Palace Scones

Bread
Yields: 6-8 servings
1 C or 2 sticks butter
8 C all-purpose flour
1 T plus 1/4 t baking powder
6 eggs
2 C buttermilk
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Ceviche de la Casa

Seafood
Yields: 4 servings
The first condition to a wonderful ceviche is the freshness of the fish or shellfish. Lime is an essential ingredient for all ceviches. It not only gives the ceviche its unique flavor but the citrus juices cures the fish during preparation. There are countless variations of ceviche; the only limitations are the cook’s inspiration and the fish’s availability.
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Chicken Feta and Spinach-Stuffed Mushrooms

Appetizers
Yields: 20 mushrooms (enough for 10 people)
1 lb ground chicken
3 oz feta cheese, crumbled
2 oz baby spinach, chopped
1 roma tomato, diced
1 large egg
2 T fresh garlic, minced
zest of a lemon, grated
1 1/2 t Kosher salt
1 1/2 t ground black pepper
12-14 large button mushrooms, washed and stems removed
1 C seasoned bread crumbs
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Chilled Golden Gazpacho with Tomato Basil Salsa, Avocado and Garlic Toasts

Appetizers, Soups
Yields: 4 servings
8 large golden tomatoes (rough chop)
1 yellow onion (rough chop)
1 english cucumber (peeled and rough chop)
1/2 C sherry vinegar
1 clove garlic (minced)
1 red tomato (small dice)
1/2 red onion (small dice)
1 clove garlic (minced)
2 leaves cilantro (minced)
juice of 1 lime
1 avocado (peeled and rough chop)
1/4 C milk
lemon juice to taste
32 small levain croutons (cut 1/2 inch by 1/2 inch then toasted in garlic oil)
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Chocolate Almond Torte

Desserts
Yields: 4 servings
6 oz semi sweet chocolate
7 T unsalted butter
3 eggs
6 egg yolks
1 C sugar
1 T vanilla
1 C ground almonds
6 egg whites
pinch salt
1/2 C cocoa
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Coconut Curry Broth and Mussels

Seafood
Yields: 10 servings
2 qts seafood broth
2 lime leaves
2 small cans tomato juice
1 onion, yellow or white
handful garlic cloves, peeled
pinch black peppercorns
3 star anise
3 cans coconut milk
1/4 C red curry paste
mussels
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Crawfish Eddy

Seafood
Yields: 2 servings
1 oz butter
6 oz crawfish 80-100 ct. tail meat
5 oz alfredo sauce
2 t green onions, sliced
2 t parsley, fresh chopped
2 t tarragon leaves, dry or fresh
1 1/2 oz dry white wine
1 t lemon pepper
1 T blackened spice
1 t parsley, fresh chopped
3 toast points
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Crispy Seared Ling Cod Champagne infused Stew of Sweet Corn, Butter Beans and Dungeness Crab

Seafood
Yields: 4 servings
4 ea - 6 oz Ling Cod Portions wit the skin scored
2 C butter beans, cooked with mire poix, ham and stock
1 T shallots, minced
1/2 C sweet corn kernels
1/4 C Smithfield Ham*
4 oz Dungeness crab
1/2 C tomato concaese**
to taste Old Bay Seasoning
8 oz champagne
12 oz tomato water (recipe)
1 T tarragon, chopped
1/4 C butter
2 T parsley butter (recipe)
4 ea tomato chips***
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Elk Tenderloin (Tender medallions of elk tenderloin grilled to perfection, glazed with a sun-dried cherry, cabernet and blood orange potage)

Veal
Yields: 1 serving
4 2-ounce elk tenderloin medallions
1/2 C cabernet
1/2 C blood orange juice
4 oz brown sugar
4 oz dried cherries
1 C veal stock
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Fennel pollen glazed halibut, sweet corn, grilled rapini, tomato confit

Seafood
Yields: 4 servings
1 pt cherry tomatoes, halved
3 T extra virgin olive oil
1 T kosher salt
2 t fresh cracked pepper
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Fettuccine with Lobster and Shrimp in Alfredo Sauce

Pasta, Seafood
Yields: 3 large servings
4-5 C steamed broccoli florets
1 stick (1/2 C) butter
4 T olive oil
12 oz fettuccine
2 garlic cloves, minced
1 medium shallot, minced
1 lb uncooked medium shrimp, peeled, deveined
1 2/3 C whipping cream
1 1/2 C grated Parmesan cheese
1 lb cooked lobster meat
1/4 t salt
1/4 t black pepper
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Fillet of Alaskan Halibut Nantua

Seafood
Yields: 4 servings
4 5-ounce halibut fillets
1/2 C seasoned flour
4 T olive oil
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Flétan au Porrto, ragout de Champignons

Seafood
4 7-8 oz fillets of halibut
2 T vegetable oil
2 T walnut oil
flour
salt and pepper
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Grilled Chicken Fajitas

Chicken
Yields: 4 servings
4 8-ounce boneless, skinless chicken fillets
green peppers, whole
red peppers, whole
white onions, whole
10 inch white or wheat flour tortillas
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Grilled Honey Miso Salmon from Hapa Sushi

Seafood
Yields: 4 servings
2 lbs. salmon fillet
to taste salt
to taste fresh cracked black pepper
1 batch honey miso glaze
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Honey-Lime Glazed Shrimp Grilled on Sugar Cane Skewers

Seafood
Yields: 6 servings
3 kaffir lime leaves
1 piece fresh ginger, minced
8 T honey from Colorado
4 T rice wine vinegar
2 T sake
2 T cilantro, chopped
1 Serrano chile, minced
1/4 C fresh lime juice
salt & pepper from grinder
20-26 shrimp, tails on (21-25 size also works well)
12 sugar cane skewers, cut 1/2 inch by 5 inches
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Hudson Valley Foie Gras “Monte Cristo”

Appetizers
Yields: 1 serving
4 oz foie gras, 3/4-inch thick
2 oz Micro Upland Cress
lemon and extra-virgin olive oil
2 two-square-inch pieces brioche
1 oz quince and persimmon preserves (see ingredients)
2 egg wash
cracked black pepper
Kosher salt
diced Fuyu persimmon
Sauternes Gastrique (see ingredients)
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Josh's Nice and Easy Chicken 'N' Cheesy

Chicken
Yields: 8 servings
4 C pico, drained
2 T unsalted butter
1/2 l chicken base
1 t paprika
2 T ground cumin
1 t garlic salt
2 t chili powder
5 5-ounce skinless, boneless chicken breast
1 habanera (add to pico for spicy!)
3 C shredded Jack cheese
tortilla straws (Fritos)
2 gal water
fresh cilantro
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Key West Coconut Shrimp Salad

Soups
Yields: 6 servings
3 cans coconut milk (13 1/2 oz)
2 T fish sauce
1 T green curry paste
2 limes, juice only
2 T togarashi powder
36 16/20 size peeled raw shrimp
6 skewers (if wood, soak in water)METHOD
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Lemon Custard

Desserts
Yields: 7 servings
6 egg yolks
2 whole eggs
1 C sugar
3/4 C plus 1 T lemon juice
2 1/2 C cream
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Lemon Tart

Desserts
Yields: 6 tarts
Juice of 5 lemons
Zest of 2 1/2 lemons
4 1/2 oz powdered sugar
1 3/4 oz sugar
1/2 lb butter, melted
3 whole eggs
2 sheets frozen pie dough
nonstick spray
raspberry sorbet
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Linguine Bolognese

Pork
Yields: 8-10 servings
1 lb pork butt, diced into 1/2-inch cubes
1 lb top round, diced into 1/2-inch cubes
1/2 lb pancetta, diced into 1/2-inch cubes
2 medium onions, small dice (1/4 inch)
6 large carrots, small dice (1/4 inch)
6 stalks celery, small dice (1/4 inch)
1 t chopped fresh thyme leaves
20 large basil leaves, chopped
3 1/4 qts chopped tomatoe
2 C full, robust red wine
1/4 C heavy cream
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Lobster Bisque

Soups
Yields: 1/2 Gallon
1 gal water, plus additional cold water for ice bath ice
1 1/2 lbs live Maine lobster
2 T olive oil
2 C leeks, coarsely chopped
1 C onion, coarsely chopped
1 C celery, coarsely chopped
1 C carrots, coarsely chopped
2 bay leaves
2 T minced garlic
2 T minced shallots
2 T dried basil
2 T dried thyme
1 T black peppercorns
2 T tomato paste
1 T Jax Old Bay Seafood Seasoning
1 t celery seed
2 t Kosher salt
1/2 C long-grain rice
4 T brandy
2 C heavy cream
2 14.5-ounce cans diced tomatoes
freshly ground black pepper
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Masala Dosa

Rice, Vegetables
Yields: 10 servings
2 C long grain rice
2 C converted rice
1 C whole lentils
1 t methi (fenugreek) seeds
to taste salt
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Million $$ Chocolate Chip Cookies (Recipe courtesy of Amy Hoyt, Baking Instructor)

Desserts
Yields: 3 dozen cookies
2 C rolled oats
4 oz milk chocolate
2 1/2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
2 sticks of butter, cold
1 C sugar
1 C brown sugar
2 large eggs, lightly beaten
2 t vanilla
1 1/2 C chocolate chips
1 C pecans, chopped
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Million $$ Chocolate Chip Cookies (Recipe courtesy of Amy Hoyt, Baking Instructor)

Desserts
Yields: 3 dozen cookies
2 C rolled oats
4 oz milk chocolate
2 1/2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
2 sticks of butter, cold
1 C sugar
1 C brown sugar
2 large eggs, lightly beaten
2 t vanilla
1 1/2 C chocolate chips
1 C pecans, chopped
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Mirin Roasted King Salmon and Fall Vegetables

Seafood
Yields: 4 servings
2 lbs king salmon fillet, cut into 4 pieces
(Atlantic salmon can be substituted)
4 C baby spinach
1 C carrot, diced
1 C squash, diced
1 C zucchini, diced
1/2 C mirin
1/2 C red onion, diced
1/2 C red bell pepper, diced
1 T garlic, minced
2 T ginger, minced
to taste salt and pepper
12 sprigs fresh cilantro for garnish
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Mussels Roasted in Banana Leaf with Saffron-Garlic Butter

Appetizers
Yields: 4 servings
1 t saffron threads
1 C chardonnay
3 shallots, minced
3 garlic cloves, minced
2 bay leaves
1/4 t cracked black pepper
zest of 3 lemons
1/2 lb butter, unsalted preferred
1 lemon, freshly squeezed
2-3 lbs mussels, PEI or green lip, washed
4 sprigs fresh dill
1/2 t dry thyme
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New England Seafood Chowder

Soups
Yields: 10 servings
8 oz bacon, small diced
1 whole onion, small diced
2 stalks of celery, small diced
2 C potatoes, peeled and diced
2 t fresh garlic, chopped
1 large can chopped clams
1 large can clam juice
2 C chicken broth
1 t dried thyme
1 bay leaf
small pinch cayenne pepper
small pinch white pepper
4 oz butter
1 C all-purpose flour
pinch salt and pepper
2 C heavy cream
8 oz fresh seafood, including large diced salmon, shrimp, fresh cod
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Penne alla Vodka

Yields: 4-6 people
12 oz penne pasta
2 t salt
5 oz prosciutto crudo, diced
1/2 C marinara sauce
1 1/2 C heavy cream
1 shot vodka
1 t olive oil
1 t shallot, chopped
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Ratatouille (Summer dish when the vegetables are plentiful and over ripe — good hot or cold)

Yields: 6 servings
2 eggplants, sliced and salted to remove the juice
1 ea green, red and yellow pepper, seeds removed, cut in slices
4 unpeeled zucchini 1/2 slices
4 tomato slices, seeds removed, juice drained
1 onion, minced
2 garlic cloves, minced
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Roasted Striped Bass with Parmesan Potato Gratin, Chanterelles and Blood Orange Juice

Seafood
Yields: 4 servings
4 5-ounce portions of baby striped bass
2 Yukon Gold potatoes, sliced 1/8-inch thick on mandolin
2 C heavy cream
1 C grated Parmesan
1 t fresh thyme
1 T garlic, minced
2 C chanterelles, sautéed in garlic oil
3 blood oranges, juiced
1 1/2 C blood orange purée
2 T red wine vinegar
4 T unsalted butter
to taste salt and pepper
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Rosemary-Pesto-Crusted, Roasted Colorado Lamb Rack

Lamb
Yields: 4 servings
1/2 C pinenuts
1 C fresh rosemary leaves, chopped
1 C parsley, chopped
4 garlic cloves
1/2 C Parmesan cheese, grated
1/2 C olive oil
2 T olive oil
2 1 1/2-pound Colorado racks of lamb
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Sake-Steamed Seafood Medley

Seafood
Yields: 1 serving
3 scallops (cut each in half to make 6 pieces)
3 Pakalolo shrimp
5 mussels
2 oz edamame beans
1 roma tomato, chopped
1 pinch ea garlic, ginger, and shallots
1 pinch cilantro, chopped
1 pinch parsley, chopped
1 T butter
1 oz sake
1 drizzle olive oil
salt and pepper
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Scampi Fradiavolo

Seafood
Yields: 2 servings
16 21/25 shrimp, peeled and deveined
1/4 C extra-virgin olive oil
1 anchovy fillet
1 garlic clove
1 pinch red chili flake
1 tomato diced
1/2 C marinara or favorite tomato sauce
1/2 C table white wine
1 T parsley chopped
1 T basil chopped
salt and pepper
6 oz dry linguini pasta
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Scampi Fradiavolo

Pasta, Seafood
Yields: 2 servings
16 21/25 shrimp, peeled and deveined
1/4 C extra-virgin olive oil
1 anchovy fillet
1 garlic clove
1 pinch red chili flake
1 tomato diced
1/2 C marinara or favorite tomato sauce
1/2 C table white wine
1 T parsley chopped
1 T basil chopped
salt and pepper
6 oz dry linguini pasta
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Sea Bass with Spicy Honey Lime Glaze

Seafood
Yields: 4 servings
1/4 C fresh lime juice
2 T honey
4 large garlic cloves
1 serrano or jalapeño chile, seeded and minced
1 can chipotle chile in adobe sauce
1 T fresh cilantro, chopped
1/4 t corn starch
6 T olive oil
2 T fresh basil, chopped OR 2 teaspoons dried and crumbled
2 T fresh parsley, chopped
4 - 8 oz sea bass fillets
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Sea Scallops, Ricotta Salata Gnocchi and Sautéed Rapini with

Seafood
Yields: 4 servings
2 Idaho potatoes boiled and put through ricer
2 1/4 C all purpose flour 2 egg yolks 1 T salt 1/8 C ricotta salata cheese, broken into very fine pieces 1 bunch of fresh chive 2 T butter 1 T olive oil 1 bunch rapini, blanched 4 Roma tomatoes, peeled, seeded and chopped
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Seared Ahi Won Ton Salad

Soups
Yields: 1 serving
4 oz Ahi
1 C baby spinach
1 C napa cabbage, chiffonade (cut in thin strips)
1/2 C julienne of red pepper
3 fried won tons, each 4x4
2 oz wasabi miso dressing
1 t unagi sauce
Adobo Spice Blend for the ahi
2 sprigs fresh cilantro
salt and pepper
1/4 tub daikon sprouts
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Seared halibut over cucumber and bell pepper vermicelli with sorrel sauce

Seafood
Yields: 4 servings
4-6 oz fresh halibut filets
2 English cucumbers, peeled, seeded, and julienned
2 red peppers, seeded, stems and membranes removed, and cut into long strips
2 yellow peppers, seeded, stems and membranes
removed, and cut into long strips
2 shallots, peeled and sliced into the rounds
2 C heavy cream
1 C milk
1 lb sorrel herb, washed and dried, and cut into thin strips
(including the stems)
1 T olive oil
To taste salt and pepper
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Seven-Hour-Braised Lamb Shanks with Garlic Gratin Potatoes

Lamb
Yields: 4 servings
4 lamb shanks, seasoned & seared in oil
salt and pepper 2 T canola oil
1 C carrots, medium dice
2 C onion, medium dice
1 C celery, medium dice
4 whole garlic cloves
2 bay leaves
15 sprigs fresh thyme
15 sprigs Italian parsley
4-6 peppercorns
1/4 C tomato paste
4 C red wine
8 C water
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Shish Kabobs Moroccan Style (Known in France as “Les Brochettes.” By Executive Chef Said Benjelloun)

Yields: 4 servings
4 lbs leg of lamb or beef
1/4 t salt
1/2 C olive oil
1/4 C cilantro
1/4 C parsley
1 t garlic
1/2 C fresh onions, grated
1 t pepper
1 head of lettuce
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Shrimp and Crab Roll

Seafood
2 jumbo shrimp, peeled, de-tailed
4 oz crab meat
1 sheet seaweed paper
1/2 C cooked sushi rice
avocado, thinly sliced
cucumber, thinly sliced
mango, thinly sliced
ginger
wasabi
soy sauce
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Tim’s Mojito

Drinks
Yields: 1 cocktail
1 1/2 oz Bacardi rum
4-6 fresh mint leaves, picked from the stem
1 t fresh lime juice
1/4 C simple syrup
splash 7-Up or Sprite
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Traditional Crepe Batter

Breakfast
1 ltr milk (4.23 cups)
500 g flour (17.64 oz)
8 whole eggs
80 g butter (2.82 oz)
salt
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Tropical Island Poke

Appetizers, Soups
3 oz raw tuna (large dice)
1/3 ripe mango (large dice)
1/3 firm ripe avocado (large dice)
2 sprigs fresh cilantro, minced
1/4 small red onion (small dice)
juice from 1/2 lime
salt and pepper to taste
1 T olive oil
2 T coconut milk
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Tyler’s Crab Cakes

Appetizers
Yields: 4 large cakes
1 lb lump crab meat
1/2 C celery, minced
1/2 C onion, minced
1/2 C mayonnaise
1/2 C fresh bread crumbs
1 T fresh lemon juice
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Warm Chocolate Truffle Cake

Desserts
Yields: 8 servings
1 lb cocoa powder
1 lb butter
1/2 pot coffee
4 C flour
4 C sugar
2 t salt
2 t baking soda
2 t vanilla extract
4 whole eggs
28 grams semisweet chocolate
1 muffin tray
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Wild Boar Leg with Prune Plum Relish

Pork
Yields: 6 servings
6-8 lb boar leg (hind leg)
1 T olive oil
1 T cracked black pepper
2 T balsamic vinegar
2 T garlic, chopped
1 sprig rosemary, chopped
1 T garlic mustard
1/2 T course sea salt
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Yia Yia’s Braised Beef Short Ribs

Beef
Yields: 4 servings
4 beef short ribs
1 carrot, chopped
1 onion, chopped
4 cloves garlic, chopped
1 C dry red wine (Chianti or Rioja would be best.)
4 C chicken stock
2 C veal stock (Beef stock can be substituted, but it is not as deep and flavorful.)
4 T peanut oil
1 C flour
to taste salt and pepper
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