3 Minute Gourmet

The 3 Minute Gourmet, Hosted by Michael Long of Opus Dine Restaurant of Denver. Michael shows us how real fine dining is created and the secrets behind preparations and display.

More 3 Minute Gourmet

3 Minute Gourmet - Escargot

3 Minute Gourmet - Escargot

Chef Michael Long makes a wonderful french snack food: Escargot, Butter, Slice Garlic, hand gathered wild Mushrooms, Parsley, and Brie Cheese, from the Burgundy region.[READ|SHARE]
Opus Restaurant

Opus Restaurant

The Denver Restaurant Show visits Opus Restaurant and we talk with award winning executive chef and owner Michael Long and we look at some of the fine dishes he has created like sea scallops, foie gras, ahi tuna, lobster chop. and farm raised king canyon bison. Opus is also one of the top wine list restaurants in the world and we get a peek as some of opus' current favorites and don’t forget desserts and of course holidays, as Opus is serves lots of tasty desserts and is open on Thanksgiving, Christmas Day and New Years eve serving a selection[READ|SHARE]
Michael’s Italian Bistro and Brewery

Michael’s Italian Bistro and Brewery

The Denver Restaurant show visits Opus' Michael Long new restaurant Michael’s Italian Bistro and Brewery in Littleton to check out the wonderful italian dishes that pair with the atmosphere, singing and drinks.[READ|SHARE]
3 Minute Gourmet - Bananas Foster

3 Minute Gourmet - Bananas Foster

This month Chef Michael Long and guest show us how Opus Restaurant and Michael's Italian Bistro make one of their famous American made desserts, Bananas Foster.[READ|SHARE]
3 Minute Gourmet - Bartlett Pear & Tenderloin

3 Minute Gourmet - Bartlett Pear & Tenderloin

Chef Long makes a seasonal fall dish with Bartlett pear and tender pork loin. Starting with the pork trim off the fat so it's nice and lean. Next season with salt and pepper on each side add some oil to the pan and sear the loins until their brown on each sides. When the second side of the pork is getting brown, place the pears on top and next the Gorgonzola cheese, then remove the medallions and place them on a sheet pan and in the oven. For the sauce, deglaze the pan with some apple cider, then scrape the extra[READ|SHARE]
3 Minute Gourmet - Steamed Mussels & Cocetti Wine

3 Minute Gourmet - Steamed Mussels & Cocetti Wine

Michael Long hosts another edition of the 3 Minute Gourmet, this show Michael introduces his new restaurant Michael's Italian Bistro just down the road from his Opus Restaurant, also special guest on the show is David Cocetti of Cocetti Wines out of the Napa Valley. The main ingredient in the steamed mussels dish is the cultured Prince Edward Island Mussels, butter, garlic, capers, Italian Parsley, Lemon Juice and White Cocetti wine.[READ|SHARE]
3 Minute Gourmet - Grilled Heirloom Tomato Sandwich

3 Minute Gourmet - Grilled Heirloom Tomato Sandwich

In this special edition of the 3 Minute Gourmet, Chef Michael Long hosts a booth at the Littleton Farmers Market where he puts on a show of his cooking expertise. As the chef makes the Grilled Heirloom Tomato Sandwich he explains some history about the foods and delights the crowd with a taste of his fine dish.[READ|SHARE]
3 Minute Gourmet - Chocolate Soup

3 Minute Gourmet - Chocolate Soup

Chocolate Soup: Chef Long shows us how to make this sweet dish right at home. In a pot mix and simmer brewed coffee, cream, Kahlua, brandy (soaked with cinnamon sticks), and sugar. In a bowl place fresh berries (raspberries, blueberries, strawberries), mint leaves, and add a cube of chocolate cake (find recipe for chocolate cake at www.epicurious.com) Add chocolate to pot and stir with a spoon. Add some cornstarch water mixture and continue simmering. Next add a thin layer of chocolate to the top of the bowl and top off with more berries, mint leaves and whip cream. Finally pour soup mixture into[READ|SHARE]
3 Minute Gourmet - Opus Garden Organic Salad

3 Minute Gourmet - Opus Garden Organic Salad

This month Michael brings us to the Opus garden where he shows us how to make an organic spring salad. Directions: Dressing - Add 3 parts olive oil to 1 part sherry vinegar from Spain and whisk, Next add salt and pepper, and just pluck off parsley and chives and mix in to complete dressing. Salad - Peel the red carrots, dice cucumbers, and place dried tomatoes, pecan halves and sun dried cranberries all on the outsides of a plate. Next, in a bowl mix organic greens and add desired amount of dressing and place salad in middle of the plate and serve. Ingredients:[READ|SHARE]
Opus Restaurant Commercial

Opus Restaurant Commercial

A Commercial for Opus Fine Dining Restaurant in Littleton, Colorado[READ|SHARE]
3 Minute Gourmet - Morel Mushrooms

3 Minute Gourmet - Morel Mushrooms

In this episode, Michael prepares for us wild mushroom in cognac sauce with stuffed Boursin cream cheese. Instructions: Unlike most mushrooms the Morel Mushrooms can and need to be washed in water, next saute the shrooms in butter along with shallots. Add some Cognac and fire up the mix to burn off the alcohol and add a bit of white wine. For the stuffed Morels, cut the mushrooms into slices and split in half. Then stuff the Boursin Cream Cheese in the middles, and sprinkle with bread crumbs, peppers, salt and bake at 350 Degrees for about 8 minutes. Prepare on plate and enjoy! Next[READ|SHARE]
3 Minute Gourmet - Soft Shell Crab Salad

3 Minute Gourmet - Soft Shell Crab Salad

Renowned Chef Michael Long makes a limited spring time salad from fresh Soft Shell Crabs, Fresh Pea Shoots, Grapefruit and Hazelnuts. Visit Opus Restaurant in Littleton to get a taste before it's to late.[READ|SHARE]

More 3 Minute Gourmet

Go to Top