Thyme Out

The chaos from our most recent renovation project finally ruffled John’s feathers.  Everything we own -  from wine and bread crumbs to bike pumps and ski helmets -  was strewn throughout the living/dining room in our new loft.  Clutter from our once organized pantry occupied every surface in the kitchen.   Paint cans, rollers and brushes were piled in the sink to dry.  We had just finnshed priming the  shelves in the soon to be “coolest pantry in Denver.”

We were both tired, cranky and starving.  The early evening sun was just low enough in the sky to make our new sun umbrella totally useless.  The air was hot and still and the sun was bright.  Still, we opted to eat on the deck to escape the chaos inside.

I had taken two steaks out of the freezer that morning.  While John fired up the grill, I surveyed the sparse contents of our refrigerator and found 1/2 an onion and some frozen peas.  I chopped up the onion and threw it in a pan with 2 tablespoons of butter.  When the onions became translucent,  I added one teaspoon of our Tarra·Cardamom Rub, two teaspoons of Black Currant Vinegar and about a  cup of red wine.  I brought the whole thing to a boil then reduced it down.  Mushrooms might be a good addition, but I didn’t have any.

Though I take credit for this amazing sauce, it could not have been created without the genius input from Reese Hay, the chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and the creator of our Tarra.Cardamom rub.

The Black Currant Vinegar can be purchased from my favorite olive oil shop, Evoo Marketplace, on 15th and Market in Denver.  If you are in the Denver area, its well worth a trip to the shop.  Say hi to Mick, the proprietor, and sample his exquisite collection of extra-virgin olive oils and aged and infused vinegars from around the world.  If you don’t live in Denver, you can buy it online.

While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure - a bottle of Cristom (a wine with a history, a memory of one of our first dates).  It’s an awesome pinot noir with “intense berry flavors, firm acidity, and light almost feminine tannins - near perfection in a glass.” [ The words of Conde Cox of the Portland Monthly Magazine, not mine - to me it just tastes real good.]

The meal was the perfect end and reward to a tumultuous and labor-intensive day.   The steaks grilled to perfection, drizzled with my new favorite red wine reduction sauce, and a great bottle of wine.  The sun finally dropped behind Union Station, the sky lit up in reds and oranges, and a gentle breeze softened the heat of the day.

Who cares if the peas were frozen?

Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce.   Tastes even better the next day, so make a generous amount. 

Ingredients:

• 1 lb pork loin
• 3 1/2 teaspoons Smith & Truslow Coriander·Cumin Rub
• olive oil
• 1 celery stalk, medium diced
• 1 carrot, medium diced
• 1/2 onion, medium diced
• 3 cloves garlic, smashed
• 10 dried apricots, cut into quarters
• 1 1/2 - 2 cups white wine
• juice of one lemon
• 1/4 cup cream

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We grill chicken more than once a week and I’m often looking for ways to change it up a bit.  I love our new Ginger·Mustard Rub.  It’s easy to use, and tastes like you spent the afternoon in the kitchen.  In a pinch, you can add the spice blend to your chicken and let it sit for 20 minutes before cooking.  (Although, I like to marinate it overnight so that the flavors infuse the chicken!)

Serves 2

Ingredients:

• 2 6-oz chicken breasts
• 1 Tablespoon Smith & Truslow Ginger·Mustard Rub
• 1 Tablespoon grape seed or olive oil

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Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  We made this tenderloin with a side of  kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.

2-3 servings

Ingredients

• 1 lb pork tenderloin
• 1 Tablespoon Olive Oil
• 3 1/2 teaspoons Smith & Truslow Coriander·Cumin Rub

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When we first developed our pork rub, I like it so much, I tried it on everything, including chicken.  This is good, though I must admit, I like it more on pork.  Still, I like chicken more with this rub, than without it.  And if you live with an avid chicken eater, this does help mix it up a bit.

2 servings

Ingredients

• 2 6-oz chicken breasts
• panko breadcrumbs
• 3 1/2 Teaspoons Smith & Truslow Coriander·Cumin Rub
• 1 Tablespoon olive oil
• 1 1/2 cups orange juice
• 1 Tablespoon butter
• 1 Tablespoon balsamic vinegar
• 1 beaten egg yolk

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