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Beef

Apres Ski Lasagna

Friday, September 19th, 2008 by Jenny Ross

Coming in from the slopes rosy-cheeked and hungry,  wouldn’t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.

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Beef Tenderloin with Tarra·Cardamom Rub

Friday, May 29th, 2009 by Jean Gleason

My mother spends the summer in a small cabin on Wolf Lake, in the Catskill Mountains. Though only two hours from New York City, it is truly “peace on earth”… that is until company arrives.

And company comes all summer long. My brothers and I, with families in tow, make an annual sojourn back to the lake.We eat too much, drink too much, and laugh enough to make up for lost time together.We revisit old memories and make new ones.Those who live close by, visit weekly.I call my mother and hear the new stories. Stories that I am not a part of.

Last weekend, my brother Jim and his family were at the lake and my mother served steaks with Smith and Truslow’s Organic Tarra·Cardamom Rub (her favorite). I was touched that my nephew Corey liked the rub so much that he ordered some as a gift. It made me feel like I was a part of the gathering, even though I wasn’t there. Half-way across the country, I felt connected.

Beef Tenderloin with Tarra·Cardamom Rub
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2

Ingredients
  • 2 beef tenderloins
  • 1 Tablespoon Smith & Truslow Organic Tarra·Cardamom Rub
  • 1 Tablespoon grape seed or olive oil

Directions
  1. Drizzle oil on tenderloins.
  2. Coat with Tarra·Cardamom Spice Blend, working it in to cover all surfaces.
  3. Let sit for 20 minutes.
  4. Grill on medium high heat until done.

Painting the Pantry

Saturday, May 2nd, 2009 by admin

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 finished priming the  shelves in the soon to be “coolest pantry in Denver.”

We were both tired, cranky and starving. The setting 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 organic 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 have been a good addition, but I didn’t have any.

Though I take credit for what turned out to be an 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.

While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure—a bottle of Cristom. 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 good.]

The meal was the perfect reward to a tumultuous and labor-intensive day: steaks grilled to perfection and 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?

Spaghetti with Southwestern-style meatballs

Saturday, September 13th, 2008 by Lynn Hollenbeck

This is adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet.  As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling that the cumin, cilantro and chili inspire and to cool yourselves down, serve with frosty margaritas.

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Standing Rib Roast

Thursday, December 10th, 2009 by Lynn Hollenbeck

An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing rib roast was on sale at Whole Foods at half the price of fillet, economy prevailed. The wine reduction sauce is optional as the roast stands, no pun intended, on its own, but it’s so easy and quick, why not?

Note: If you are partial to beef fillet roast, also known as beef tenderloin, apparently Costco carries the most reasonably priced, high quality product, according to America’s Test Kitchen and Alton Brown on Food Network.

 
Prep time

Cook time

Total time

 

Ingredients
  • 1 standing rib roast, 5 lbs
  • 1-2 Tablespoons (enough to liberally coat meat) Smith & Truslow organic Tarra·Cardamom Rub
  • sprinkling of coarse sea salt
  • 1 Tablespoon grape seed or olive oil
  • chunk of butter
  • couple glugs of red wine

Directions
  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat oven to 375° F.
  3. Rub roast with oil, salt and Tarra·Cardamon Rub.
  4. Place roast on a rack in roasting pan with rib side down and fatty side up.
  5. Roast for one hour, then turn off oven.
  6. Leave roast in oven for three hours. Do not open door!
  7. About 45 minutes before serving time, turn oven back on to 375°. Towards the last 20 minutes , check occasionally with meat thermometer. This is critical, since ovens vary and you don’t want it overdone. 130 is generally rare, and 140 medium.
  8. Remove roast and plate, tenting with tin foil. Place roasting pan on oven burner on medium.
  9. Add red wine and butter to roasting pan, scraping tasty bits with spatula and swirling mixture until wine reduces by about half. Pour into small pitcher or gravy boat for serving.

 

Steak au Poivre

Wednesday, November 21st, 2012 by Jean Gleason

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe:

“I was thinking about becoming a vegetarian until I tried this steak.”
“It is truely the best thing I have ever eaten.”
“I dream about this steak.”
It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.

 
 

Ingredients

Directions
  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).

Steak with Black Currant and Red Wine Reduction Sauce

Thursday, July 2nd, 2009 by Jean Gleason

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 finished 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 1 teaspoon of our Tarra·Cardamom Rub, 2 teaspoons of Black Currant Vinegar and about 1 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, chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and creator of our Tarra·Cardamom rub.

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 really 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?

Tebow “Lamb of God” Rub

Thursday, January 12th, 2012 by Jean Gleason

Denver has a new faith, and Tebow is its new disciple.  I don’t think its followers are religious, but rather united in a common belief. Instead of crosses, they sport blue and orange jerseys. “We believe” signs are sprinkled throughout the city. Last week, on my way to the bookstore, I came upon eight people “tebowing”, while a total stranger took their picture. As I was waiting for the light to change, three more people joined the group.  Everyone was crawling around in the snow, squeezing closer together so that all 11 of them would fit in the frame. The photographer was on a scavenger hunt. One of the tasks was to get pictures of 24 “tebowers”. Now, I ask you, “What else would get total strangers to kneel down on a street corner in the middle of a snow storm?”

Yesterday, in my yoga class, we paused at the end of our standing poses, for a modified “tree-bow” pose. The mood changed from self centered focus, to unified hope. “Could the Broncos do it again?”

I once read about a study where a dozen meditating gurus joined together and meditated on a vat of water.  By uniting their intentions, they were able to raise the temperature of the water 1 degree Celsius. This blew my mind. The scientist in me responded “no way”. But as I get older, and realize that I really don’t know much about anything, I’ve changed my response to “could be”.

So, as I look forward to the game this afternoon, even though the scientist in me says “no way”, my newly evolving spiritual side answers “could be”. I mean, what does one dozen meditating gurus have over 1 million faithful Broncos fans?

I wonder how many Patriot fans are meditating today.

This recipe is compliments of my nephew Corey. Though not an experienced cook, he has a great sense of humor. He sent me a text with the idea for the recipe and said … make sure to use “extra virgin olive oil.”

Tebow “Lamb of God” Rub
 
Ingredients
  • 1 rack of lamb
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Smith & Truslow Organic Tarra·Cardamom Rub

Directions
  1. Preheat oven to 425°F.
  2. Rub lamb with olive oil.
  3. Sear in skillet over medium high heat on all four sides.
  4. Set aside, let cool a little, then coat with dijon mustard and roll in Tarra·Cardamom Rub.
  5. Cover the bones with aluminum foil.
  6. Bake with bone side down for 12-18 minutes… until temperature taken with a meat thermometer is 5-10 degrees below target temperature (temperature will continue to rise after you remove it from the oven).
  7. Target temperatures are as follows:
  8. Rare 125°-130°
  9. Medium rare 130°-140°
  10. Medium 140°-150°

 

The Gourmet Beef Burger

Friday, May 29th, 2009 by Jean Gleason

We custom blend our Organic Tarra·Cardamom Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on elk and cooks it over a wood fired grill. It is absolutely fabulous. When I can beg some elk off a hunting friend, I do. Otherwise I use this rub to make the best hamburgers around. Tarragon and cardamom combine to bring out the earthy flavors of the meat. Serve with a dark beer, or a bold red wine such as a hearty zinfandel.

The Gourmet Beef Burger
 
Prep time

Cook time

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Author:
Recipe type: Main
Cuisine: French
Serves: 3-4

Ingredients
  • 1 lb ground beef
  • 1½ Tablespoons Smith & Truslow Organic Tarra·Cardamom Rub
  • ½ cup panko bread crumbs
  • 1 egg

Directions
  1. Directions
  2. Mix the egg, spice blend, and ground beef together
  3. Make 3-4 hamburger patties
  4. Grill over medium heat, until done

Tips for using Flavored Sea Salts

Tuesday, January 17th, 2012 by Jean Gleason

At the farmers’ markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time… this one is back in our test kitchen and we hope to re-introduce it next year). Based upon customer feedback, we narrowed our product offering to the following:

Black Truffle Sea Salt

Smoked Applewood Sea Salt

Lime Sea Salt

Rosemary Lavender Sea Salt

Garlic Sea Salt

Sel Gris (French grey sea salt)

Throughout the summer, loyal customers returned time and again to share how they had used the flavored sea salts. Below are a few of their tips. If you have any other recipe favorite, please let me know. We’d love to add them to our list.

Black Truffle Sea Salt was the hit of the Vail Farmers’ Market. We wish we had a video of the reactions… definitely YouTube material. Maybe next year we’ll become technically savvy enough to to take one. Sprinkle this Italian taste of heaven on:

- popcorn
- french fries (a la Lark Burger)
- hamburgers or steak
- pasta (especially good with Parmesan cheese)
- potatoes, eggs, mushrooms
- veggies (especially snow peas)
- soups, salads and stews…

We really haven’t found anything that doesn’t improve with just a little truffle salt. Be warned, a little goes a long way. The truffle is powerful, and too much is not a good thing. Get creative and enjoy.

Smoked Applewood Sea Salt has become the appetizer accompaniment in our house. Sprinkle a little on:

- blue cheese on a cracker, and serve with red wine (my favorite)
- a kobe beef hamburger
- steak
- eggs (almost as good as bacon)
- chicken, fish, lentils, pork, roast beef, potatoes, beans, tomatoes…
- rim your bloody mary glass!

Lime Sea Salt was very popular with the margarita crowd. Also good with fish, chicken, guacamole, and on fresh fruit.

Sel Gris is a favorite among our restaurant customers. Our chefs use it to finish dishes in their restaurants such as fish, scallops, chicken. This salt is high in minerals and moisture has a very clean taste. This is the salt of salts!

Garlic Sea Salt This is the best you will ever taste. Freshly ground for bold flavor, this is an excellent complement to Italian food – pizza especially. Also broccoli, popcorn, chicken, steak, potatoes, tomatoes, soups, stews, and of course bread!

Rosemary Lavender Sea Salt has fresh ground rosemary, lavender and French grey sea salt. It makes an excellent rub for chicken, pork, and steak. This was very popular with our vegetarian customers… think green beans, snow peas, tomatoes, carrots, potatoes…

These are just a few of our customers tips. There are no rules, get creative and sprinkle away!