Archive for June, 2011

Do you have any big plans for the HOLIDAY? At Y.Lo we love any excuse to cook and are getting excited to have the excuse to cook for our the various holiday parties. To help you get ready for the weekend I’ve included some great recipes I recently came across on the Cooking Light website. The first is one of my favorite summer dishes, Grilled Corn on the Cob. After discovering this dish I’ve never been able to go back to boiled corn on the cob ever again. Grilling it adds a great smokey, savory flavor to the corn that goes well with already sweet flavor that it has. You can spice it up with different butters, and cheeses to top the corn with after you take it off the grill. This is one dish you can really have FUN with! The second dish is a way to get festive with one of your classic picnic dishes. Red, White, and Blue Potato Salad will add a little Patriotism to any party! We hope you enjoy these dishes and have a fun, safe, and happy July 4th weekend!

Grilled Corn on the Cob

with Roasted Jalapeño Butter


1 Jalapeno Pepper

Cooking Spray

7 teaspoons unsalted butter, softened

1 teaspoon grated lime rind

2 teaspoons honey

1/4 teaspoon salt

6 ears shucked corn


Preheat grill to  medium-high heat. Coat a grill rack with cooking spray and place it on to the grill. When the grill rack is heated place the jalapeno on the grill rack and grill, turning occasionally, for 10 minutes or until it is blackened and charred. Then place the jalapeno in a small paper bag and fold tightly to seal, or in a bowl covered with plastic wrap. Let it stand for 5 mins. Peel and discard stem, seeds, and membranes. Finely chop jalapeno. Combine jalapeno, butter, lime rind, honey, and salt in a small bowl. Stir well. Place the corn on grill rack. Cover and grill for 10 mins or until lightly charred, turning occasionally. Place corn on serving plate, brush with jalapeno butter…. and SERVE!


Red, White, and Blue Potato Salad


2 cups fingerling potatoes, quartered (about 10 ounces)

2 cups small red potatoes, quartered (about 10 ounces)

2 cups small blue potatoes, quartered (about 10 ounces)

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

3 hard-cooked large eggs, finely chopped

1/4 cup red wine vinegar

2 tablespoons olive oil

1 1/4 teaspoons salt

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground black pepper

1 garlic clove minced


Place fingerling and red potatoes in a saucepan, cover with an inch of water. Bring to a boil and then reduce the heat to simmer for 15 mins or until they are tender. Drain, and let cool slightly. Place potatoes in a large bowl. Place blue potatoes in a saucepan, and cover with an inch of water. Bring to a boil and then reduce to simmer for 10 mins or until tender. Drain, and cool slightly. Add blue potatoes, onion, parsley,dill, chives, and eggs to the bowl, toss gently. Combine vinegar and remaining ingredients. Pour over potato mixture, toss gently to combine.  Serve warm, at room temperature, or chilled… and enjoy!

Have a Happy Happy HOLIDAY!,

Courtney Hall & Y.LO team


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Hi Everyone!

Y Lo is very very very very proud to announce that we have been nominated for the 5th year in a row for Denver’s 7 A-list for BEST CATERER. We of course want to be NUMBER ONE! We would love your support, so all you Y Lo fans please go to Denver’s 7 A-List website and VOTE!!

We continue to thank you for all your support! We love the ability to continue to provide you with amazing food, personal service, and eye catching displays! We are also very thankful to be a rapidly growing small women owned business with the ability to be active in the community. And of course it is all THANKS to you, our clients, and the relationships you have allowed us to build with you. We thank you again for all your love and support!


Courtney Hall & Y.Lo Epicure team!

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Make It FLOW!

Hi Everyone,

Happy Monday!

Have you ever heard of a Flow Table?  They are super fun!  We have been having more people ask us about these lately, and it might be because they are simply awesome!  They are a great way to mix things up for a big event like a wedding or employee appreciation party. Plus, you can custom design your flow table!

We use parsley as our base on the table to build from.  Then, you add any appetizer your heart desires ~ hot or cold!  Then you might want to add some flowers, candles and anything else you can think of.  Ultimately, have fun with it!

Please call us to find our more about custom designing your own flow table  303-780-9888

Nina Holmes- Y.Lo Epicure

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Hi Everyone,

I am so sorry! I have been spending so much time talking about food, I completely forgot to include beverages in the mix!  Here are some great ideas to help you figure out what style of bar is right for your, and I also share my favorite cocktail recipe!!

Whenever we meet with a client and start talking about the bar, they always have questions!  So I am going to  lay it out there and share with you what I share with them.  The ultimate goal with a bar is for your guests to be happy and kick back a few.  However, many people are concerned if they don’t provide a full bar, will my guests be happy?  The answer ~ Yes your guest will be happy!

If you do not want to do a full bar, don’t.  It is so expensive and there are so many other options.  My favorite is to serve beer and wine and have a signature cocktail for the evening.  This can be anything!  Gin and Tonics, Margaritas, Mojitos, Hard Iced Teas, whatever you want!  The options are endless.

Another option is to have just 1-2 liquors with a few mixers along with beer and wine. You might want to chose the generic ones like Vodka and Rum.  Then provide your mixers like Soda Water, Cranberry Juice, and Pop.

Or, serve beer and wine only.  We see it everywhere and like I said earlier, as long as there is a bar, your guests will be happy!

Here is a recipe for one of my favorite cocktails ~ Sangria!

  • 1/2 cup brandy
  • 1/4 cup lemon juice
  • 1/3 cup frozen lemonade concentrate
  • 1/3 cup orange juice
  • 1 (750 milliliter) bottle dry red wine
  • 1/2 cup triple sec
  • 1 lemon, sliced into rounds
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds
  • 1/4 cup white sugar (optional)
  • 8 maraschino cherries
  • 1 apple
  • 2 cups carbonated water (optional)


  1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries and apples in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving. Enjoy!
Try this recipe at your next backyard BBQ, it will be a big hit!
Nina Holmes ~ Y.Lo Epicure
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Mmm Bacon!

Hi Everyone,

I made an awesome recipe this weekend, courtesy of Bobby Flay!  He has some amazing cookbooks.  I am big fan of flavor, I love bold dishes, and that is what he specializes in.  Plus, anything with a Latin or Mexican flare is okay by me!  Don’t be scared of his recipes, sometimes there are a lot of ingredients (and strange ingredients at that!) and processes involved.  But he explains everything clearly and the food is outstanding.  I personally think this recipe was pretty simple!

If you haven’t gathered already, this particular dish has some bacon in it… so how can you really go wrong with that?!  Bacon makes everything better 🙂 and if you haven’t checked out our Bacon Menu yet ~ Click Here!

After I share the recipe I feature an amazing photograph.  I love to combine the things I love and share them with the world.  At Y.Lo we love to make food, listen to great music, and then take pictures of our work to show the world.  They all work so well together, I hope you like them both today!

Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes


  • 1 head garlic, top sliced off
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary
  • 12 fresh sage leaves
  • 1 tablespoon chopped fresh thyme
  • 12 1/4-inch thick slices bacon
  • 2 tablespoons olive oil
  • Lemon Glazed Sweet Potatoes, recipe follows


Preheat oven to 300 degrees. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

Lemon Glazed Sweet Potatoes:

  • 2 cups fresh lemon juice
  • 2 cups granulated sugar
  • 1 tablespoon finely chopped lemon zest
  • 5 large sweet potatoes, peeled and cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper

Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.

Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed. Enjoy!

Picture time!

I also have a passion for surfing.  Although, I am not quite at this level yet!!

Nina Holmes ~ Y.Lo Epicure

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Hi Everyone,

Summer is quickly approaching which means everyone will be breaking out their favorite meats to grill up on a hot day!  We love BBQs at Y.Lo!   They are the perfect way to have a fun outdoor gathering with friends, family and coworkers.  Food brings people together… that is why we love what we do so much!

Click here to see our Summer BBQ Menu for 2011!

For more information about our BBQs, call us anytime at 303-780-9888.  We can provide you with all the necessities to make it a blast of a bash!  We can provide you with a Grill Master, all your rental needs, decor, and or course, your delicious meal!

Get ready for your Summer BBQ with Y.Lo!

Nina Holmes- Y.Lo Epicure

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Hi Everyone,

I recently went camping on Memorial Day Weekend.  It has become a tradition for my friends and I to get out of town (and out of cell range!) each Memorial and Labor Day Weekends!  It is a blast!  We usually have around 25 people.  So… we end up splitting the meals.  Kevin and I decided to go the traditional route (we had Sunday morning breakfast) and made Breakfast Burritos.

These are simple!  And so good! All you do is take a dutch oven over the campfire, put in some oil, onions and jalepenos, throw in some sausage and cook.  Add your eggs and finish with lots of cheese 🙂  Now the secret is (and since I always forget to pre-make green chili) to finish these off with some Chipotle Tabasco sauce.  For some reason it just makes it taste so much better!
Our friend decided to do something amazing this time:  Sausage and Pepper Sandwiches.  Also super easy, but very tasty!

First, start off by grilling some hot Italian sausage over the campfire

At this point, it already smells amazing, but it get’s even better!  Next, add some poblano peppers… yum!

Then add your cheese.  We did Mozzarella, and it was perfect!

Then you will want to finish everything off by warming up your french bread.

Once everything looks melty, warm and delicious, take her off!

Make your sandwiches and enjoy!

It is truly amazing what you can do with a campfire.  When cooking with a dutch oven, make sure you have really hot coals to work with.  Don’t worry about over cooking anything either.  We have made pancakes, cakes, crisps, cornbread, beans, mac and cheese, pasta, fajitas, chicken, etc, etc, etc, all in a dutch oven!  Everything always comes out so full of flavor and perfectly cooked.  Just remember to NOT wash dutch oven with water.  Place it over the campfire with some oil inside.  Give it a good wipe down with a paper towel, and you are good to cook your next meal!  That is why there is so much flavor 🙂 Give it a try on your next camping adventure!

Nina Holmes- Y.Lo Epicure

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