C Lazy U Ranch is a famous name in Colorado, getting more so this year as they celebrate 100 years. With activities ranging from horseback riding to fishing, and hiking to ziplining, the Ranch has plenty to keep people busy. When they work up a powerful hunger, there is Executive Chef Dennis Kaniger to the rescue. He has worked in noteworthy restaurants including Ma Maison and Spago as well as his own four-star restaurant in Kansas City named VENUE. To address that powerful, but discerning thirst, there’s Certified Sommelier Elise Blann who has her Level 1 and Level 2 certifications from the Court of Master Sommeliers. From casual comfort food to more elegant fare, C Lazy U Ranch has guests covered. We’re honored that they shared several cookout recipes with RealFoodTraveler.com readers. 

Welcome to C Lazy U Ranch in Colorado. Photo courtesy C Lazy U Ranch.

Cookout Recipes from C Lazy U Ranch

C Lazy U Ranch, Colorado’s premier luxury guest ranch who is celebrating 100 years this year, has pulled together its most noteworthy recipes to make any family dinner or cookout a success. From a grilled romaine salad and beef ribs, to the Ranch’s famous Woodsie doughnut, C Lazy U’s recipes offer guests a taste of the true west.

Grilled Hearts of Romaine with Lemon Parmesan Dressing

Serves six

DRESSING INGREDIENTS

1 egg yolk

6 oz. heavy cream

3 oz. grates Parmesan cheese

3 oz. freshly squeezed lemon juice

1 TBS sherry vinegar

½ TBS salt

1/3 TBS freshly ground black pepper

¼ cup virgin olive oil

METHOD

In a saucepan over medium heat, bring the cream to a boil and let simmer for 3 minutes. Add the grated Parmesan, turn down to low, stir well, and let simmer another 3 minutes. Pull from the stove and let cool down a bit. Place all the rest of the ingredients except for the olive oil in a blender. Blend well, and while still blending, slowly add the cream mixture. When this incorporates, slowly add the olive oil. Set aside (putting it in a squeeze bottle makes applying it easier..

SALAD INGREDIENTS

3 hearts of romaine lettuce, split lengthwise

About 24 grape or cherry tomatoes, also split in half

1 TBS salt

1 TBS freshly ground pepper

1 TBS of red wine (or sherry) vinegar

2 TBS olive oil

METHOD

Toss the tomatoes with the ½ tablespoon of salt, half a teaspoon of pepper, and the tablespoon of vinegar.  Set aside. Prepare a nice hot grill but not scorching. Place the romaine on the grill cut side down. Let sit about one minute, then check the color. You want golden brown grill marks at this time. A little bit of burnt edges of leaves is okay. If too dark, move to a cooler part of the grill. If too cool…lift and turn forty degrees for a second set of grill marks. Turn and let cook the other side about 2 minutes. Meanwhile, with a pastry brush, lightly coat the cut sides with olive oil and season lightly with salt and pepper. Remove from grill, set aside. With a slotted spoon, place the tomatoes on a hot spot on the grill and blister for about 2 minutes. For presentation lay a romaine down, cut side up, squirt on the dressing, add the tomatoes. If you have a chunk of Parmesan cheese left, use a vegetable peeler to shave some flakes on top.

Grilled Beef Ribs with Sweet and Sticky BBQ Sauce

Serves six

INGREDIENTS

3 ½ cups ketchup

1 cup honey

18 oz. can crushed pineapple in juice

2 ¼ tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried thyme

½ tsp. dried crushed pepper

3 racks beef ribs (about 9 lbs. each rack cut in half)

2 ½ cups coarsely chopped celery

1 onion, half lengthwise

1 ½ coarsely cut carrots

2 whole bay leaves

10 whole black peppers

1 TBS salt

METHOD

Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool the sauce which can be made one week ahead. Place ribs in a heavy, large pot. Add celery, onion, carrots, bay leaves, peppercorns, and 1 tablespoon of salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (This can be made 1 day ahead).

Prepare barbecue (medium heat). Brush ribs with some of the sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

Photo courtesy C Lazy U Ranch.

The Famous Woodsie Cake Doughnut

Makes approximately 25 doughnuts

INGREDIENTS

#1

¼ cup  shortening

¾ cup sugar

1 TBS salt

¼ cup nonfat milk solids

1 ¾ tsp. mace

1 TBS vanilla

#2

1 whole egg

1 egg yolk

1 cup water

#3

3 ¼ cup cake flour

1 ¼ cup bread flour

2 TBS baking powder

METHOD

Cream #1 ingredients together in a mixer fitted with a paddle attachment until light.

Mix together the whole egg and yolk. Add to #1 a little at a time, creaming well until the eggs have been incorporated, and slowly add the water.

Sift together the flours and the baking powder. Add the dry to the wet, mix until smooth but do not over-mix. Let rest for 15 minutes.

Turn dough out to a lightly floured flat surface. Press out into a roughly even rectangular shape. Let rest 15 minutes.

If the dough is sticking to the table, lift and lightly flour underneath. Roll out to 3/8’’ thick. Cut with the doughnut cutter, transfer to a. lightly floured cookie sheet. Collect the spare dough and roll out and cut again. Let rest 15 minutes.

Fry at 380 degrees F. They will sink to the bottom of the pot, but should rise to the surface in no more than 15 seconds. When the bottom side of the doughnut is golden, turn and bring the other side to the same color. Lift doughnuts from the fat, let drain of excess oil, and lay out on paper towels. When the first batch is done, place all into a mixture of cinnamon and sugar. Coat evenly.

Hungry for more? See what’s cooking at another Colorado guest ranch in this article. Make this authentic clam chowder using an iconic ingredient. Or this cooling, Swan Frozen Fruit Salad.

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