Thyme Out

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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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 freshly ground organic 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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When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt.  Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.

4-6servings

Ingredients

• 2-3 lbs pork spare ribs
• 1 cup catsup
• 4 Tablespoons balsamic vinegar
• 2 Tablespoons Smith & Truslow Organic Coriander·Cumin Rub

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“Happy Donut.” The name doesn’t exactly market that fact that they also sell the most delicious sandwiches known to man. Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber – all necessary to cool down the fiery chili-encrusted pork at the core – these Vietnamese sandwiches are dangerously addicting. If you don’t have immediate access to a Happy Donut or its equivalent, here’s an (I’m sure non-authentic, but satisfies the craving) equivalent. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast, with Vietnamese style ice-coffee. Thus the name.

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Ingredients

• 3 tablespoons olive oil
• 1/2 lb ham, bacon, or sausage
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 cup red lentils
• 1/2 cup dry white wine
• 3 cups chicken broth
• 2 medium tomatoes, chopped
• 2 teaspoons organic granulated garlic
• 1/2 teaspoon dried organic thyme
• 1/2 teaspoon dried organic parsley

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Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Ingredients

• 1 pork tenderloin
• 3 1/2 teaspoons Smith & Truslow  Organic Coriander·Cumin Rub
• 2 organic cinnamon sticks
• 1 Tablespoon olive oil
• 3/4 cup pure pomegranate juice
• 1 blood orange (or any juicy orange)
• 1 Tablespoon balsamic vinegar
• 1/2 teaspoon cornstarch
• 1/2 cup water
• 1 Tablespoon butter
• pomegranate seeds for garnish (optional)

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Simple, easy and sooo tasty!

Ingredients

• 2 pork chops
• 1 teaspoon Dijon mustard
• 1 Tablespoon white wine vinegar
• 1 Tablespoon olive oil
• 2 teaspoons organic Rosemary·Garlic Rub

Directions

1. Whisk the mustard, vinegar, and oil together.
2. Rub oil mixture onto surface of the pork chops.
3. Sprinkle both sides of the chops with rosemary garlic blend.
4. Grill over medium heat until done.

This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does).

Ingredients:

12 large sea scallops (about 1 lb)
6 Tablespoon dark brown sugar
3/4 Tablespoon organic ground cayenne
1/2 Tablespoon organic curry powder
12 bacon slices (about 3/4 lb)
24 wooden toothpicks

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This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Chicken Soup with Vermicelli.

My nephew Craig and I used to make this gumbo – there is a lot of chopping and stirring, so its definitely a two cook recipe. It takes a while for the roux, so open a good bottle of wine before you start. It makes a lot – 10-12 servings. Since it tastes even better the next day, I aways make the full recipe. Leftovers freeze well.

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Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

INGREDIENTS

• pork roast, about 3 lb.
• mesquite chips

SPICE BLEND FOR PORK

• 2 teaspoons organic granulated onion
• 1 teaspoon organic ground cumin
• 1 teaspoon organic ground coriander
• 1 teaspoon organic orange peel
• 1 teaspoon Kosher salt
• 1 teaspoon organic ground black pepper
• 1/2 teaspoon organic ground cayenne

FOR SAUCE

• 1/2 gallon orange juice
• 1/2 can or bottle Guiness Stout or other dark beer
• 1/3 cup soy sauce
• canned chipotles, from 1-3 depending on your heat tolerance or addiction, pureed
• 1 cup brown sugar

DIRECTIONS

1. Wash and pat dry pork roast.
2. Massage spice mixture into pork.
3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with Coleslaw with Fennel

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 freshly ground Organic Coriander·Cumin Rub

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We don’t get many rainy days in Colorado, so I really look forward to them.  Today we were treated to a rare rainy day.  I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together.  This soup is filled with flavor and makes enough for four.  It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.

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