The Broadmoor (www.broadmoor.com), located in Colorado Springs and the longest running Five-Diamond, Five-Star hotel in North America holds a special place in my heart.
For our first date, my husband took me to the Summit, (just one of several restaurants on the property), named one of America’s 10 Best Restaurants by Frommer’s. And every year we return to the Summit to celebrate that first date….it obviously went well since we got married six months later! The Summit has a bold American Brasserie menu with an eclectic wine and cocktail list.
When he proposed to me (on bended knee) he did so at the Penrose Room, the only Five-Star, Five-Diamond Restaurant in Colorado. The Penrose Room is situated on the top of Broadmoor South…the Penrose Room treats guests to gracious hospitality and exceptional cuisine against the stunning backdrop of Cheyenne Mountain.
This year to celebrate our 5-year anniversary he took me to Charles Court (another restaurant on the property, which has also been recognized as a Four-Diamond restaurant), where Chef du Cuisine Justin Miller treated us to some special dishes. (He creates and produces the dynamic cuisine for Charles Court). One of the dishes I thought was super delicious (and that I thought I could create that wouldn’t be too expensive) was the roasted halibut with avocado corn relish. The avocado corn relish was so fresh and flavorful that I just had to ask if they would share the recipe with me and they did! Now I can share it with you. I made this at home and served it with grilled salmon (of course mine doesn’t look quite as professional as it did at the restaurant but it sure did taste good!) I think it would also taste great with pork or chicken or of course, any fish. This is super easy, inexpensive, healthy, and delicious! Thanks Chef for sharing! *We ate on the outdoor patio where we were able to enjoy the fresh air and spectacular views of Cheyenne Lake…as the sun set….beautiful and romantic.
*Leading the culinary teams for The Restaurants at The Broadmoor is Executive Sous Chef Bertrand Bouquin…The Broadmoor is the longest running Five Diamond, Five-Star hotel in North America and is located at 1 Lake Avenue, Colorado Springs (719-577-5775 or 1-800-634-7711)
AVOCADO CORN RELISH-
Ingredients:
- 1 ear of fresh corn (cut from stalk) -when corn is out of season, (I) think you could sub frozen or canned
- 3 garlic cloves minced
- 1 small shallot minced
- 1 Poblano pepper small diced
- 2 Serrano peppers brunoise diced (I just diced it the same as the Poblano)
- 1 Anaheim yellow pepper small diced – I used an Anaheim pepper that was mostly green…coudln’t find yellow ones
- 1 avocado (medium) diced
- 1 lime
- 2 oz butter
Directions:
Sautee corn, garlic and shallot with 2 oz butter until mostly cooked. Cool.
An easy way to dice avocado is to cut it in half, remove the pit and dice it while in the skin, then just scoop it out.
Roll lime on counter to get the juices flowing. Cut in half and juice over avocado. Stir lightly to well.
Add peppers.
Add cooled corn mixture and fold peppers and corn into avocado. Salt and pepper to taste.
We served the relish with salmon, greens and baked potatoes and it was DELICIOUS!
This avocado corn relish cost me $2.44 to make and it was enough to serve 6 people (or more, depending on how much you use). I also ate this with Fritos and it was really good!