Mono Mono Korean Fried Chicken

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With the exception of rice and beans, there is perhaps no more all-encompassing dish than fried chicken. At Lafayette’s new Mono Mono Korean Fried Chicken, double frying creates a thin, crisp skin with a barely spicy crust on drumsticks cooked to the bone. Dipping fun ranges from spicy mayonnaise to extremely potent garlic sauce.

On my first visit, I also gnawed on bulgogi, bone-in charcoal-grilled beef ribs in an appetizing garlic, ginger and fruit marinade. As an accompaniment, homemade fermented kimchi, steamed rice and coleslaw.

Back at the restaurant that once housed the short-lived Uturn BBQ and a Burger King before that, I settled in at a picnic table with lots of napkins, a tabletop container for discarded bones, and a K-soundtrack. thrilling pop.

Mono Mono’s signature moist Secret Sauce Chicken is made with boneless, skinless thighs fried in a unique crispy coating, drenched in spices, salt, sugar and umami.

I stretched the flavor wrap with the spicy rice cake, which isn’t really explained on the menu. It’s not those crispy puffed rice snacks. Korean rice cakes are like thick noodles or dumplings – dense and fluffy. These are simmered in gochujang, the Korean sweet chili sauce that gives Sriracha a hard time, with classic mixed vegetables. A grilled shishito pepper, tomatoes and crumbled cotija cheese top it off, but the unexpected surprise are thin slices of soft fishcake.

Lafayette Restaurant is the third Mono Mono restaurant owned by JW Lee, an unsung Colorado restaurant legend. His company operates 20 restaurants, including Seoul Korean BBQ & Hot Pot and Seoul ManDoo in Aurora.

In retrospect, I should have ordered a beer. This cuisine was created to be paired with adult beverages. The Lafayette location came with a working brewery, which is expected to open eventually.

I’ll have to go back for Mono Mono’s famous wings and cross-cultural fusion dishes like butter-fried corn with stretchy mozzarella and cilantro, or Korean parmesan spaghetti, nachos bulgogi or Cajun chicken salad. For the weekend brunch: Rice and vegetables sautéed with kimchi and a fried egg.

Another Roadside Food Attraction: Chop Shop Casual Urban Eatery

Fried chicken lovers have more than one flavor. For crust lovers, Denver’s Casual Urban Eatery Chop Shop offers satisfaction with a thick, crispy robe—an Old Bay-seasoned tempura batter—good enough to serve on its own. Inside is an incredibly juicy and slow cooked boneless Colorado chicken breast. If that wasn’t fun enough, I tried it at the Englewood location with chipotle-infused honey, bacon gravy, white cheddar polenta, and sautéed Swiss chard. A variation of the sandwich includes tzatziki sauce, feta cheese, and red onion.

Boulder Recipe Flashback: Jax Fish House

The opening of Jax Fish House in 1994 changed the way Boulder viewed seafood. Thanks in part to overnight FedEx and UPS from shore, Dave Query was able to prepare a world of seafood by putting l focus on sustainability, creating a cult of the oyster.

Back in the late 1990s, Jax shared this requested recipe for this creamy stuff, which makes an ideal base for seriously spiced fish, seafood and vegetable dishes.

Jax Fish House Sweet Potato Polenta

1 pound sweet potatoes or yams

3 tablespoons of honey

1/2 teaspoon of salt

1/2 teaspoon freshly ground nutmeg

2 cups whipped cream

2 cups of milk

1/2 pound cornmeal

Peel and cut the sweet potatoes, cover with cold water and boil until tender. Strain and purée in a food processor. Add a cup of cream. In a saucepan, add the sweet potato and cream mixture along with the honey, salt, nutmeg and a cup of cream and milk. Simmer slowly, stirring frequently. Stir in the cornmeal and continue cooking for about 15 to 20 minutes until smooth and creamy. Taste and adjust with salt. If too thick, add more milk. Makes about six servings.

Variation: Replace the broth with milk and the coconut milk with cream. Add 1 cup chopped roasted green chiles.

Culinary calendar: All fruits

Tired of having rutabagas and other confusing vegetables in your CSA box? Longmont’s Ya Ya Farm & Orchard is offering an all-fruit CSA this summer featuring Longmont-grown stone fruits (like peaches), pears and apples, and includes tart cherries, apple cider and honey , as well as occasional melons. No kale included. yayafarmandorchard.com


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