Thyme Out

I don’t even like pate, and I can’t get enough of this. This recipe is by Mrs. Andrew Scott.

Ingredients

• 1/4 lb. butter
• 2 medium onions or shallots
• 1 cup chicken livers, carefully cleaned
• 1 tart apple, peeled, cored, chopped
• salt
• pepper
• 1/4 teaspoon marjoram
• 2 hard boiled eggs
• 2-3 tablespoons brandy

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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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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 Seafood and Sausage Gumbo.

The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup. (more…)

Seizing on a chicken thigh sale, I marinated a couple packs and grilled them the next day. Big hit! Before leaving for a Memorial Day Weekend trip three days later, I grabbed the last two thighs from the refrigerator and threw them in the cooler. When the kids demanded a Taco Bell stop, I pulled out the chicken for myself. Still moist, still infused with that great gingery zing. Sure beats Taco Bell! The measurements are approximate; I just threw them quickly into a ziplock. Just make sure there’s enough liquid to cover all the chicken. The key ingredient is the Ginger·Mustard Spice Rub.

Ingredients

• 1 lb chicken thighs (trim off fat and skin)
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1/2 cup white wine
• 1 Tablespoon dijon style mustard
• 2 Tablespoons coarse sea salt
• 2 Tablespoons Ginger·Mustard Rub

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This recipe is great for entertaining, since you can make it ahead and throw it in the oven while you are getting ready.  It is equally good with rice or a baked potato.  The recipe is modified from a recipe in the Barnes and Noble, “Chicken -over 400 fabulous recipes for all occasions”.

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Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Ingredients

• 6 chicken thighs
• olive oil
• 2 teapsoons Smith & Truslow Ginger·Mustard Rub
• Fine Sea Salt
• ground black pepper
• red pepper flakes
• 2 cups sliced mushrooms
• 1 small red  bell pepper, sliced in thin strips
• 2 large cloves garlic, minced
• 1/2 cup combination black kalamata olives and green olives (Martini olives in vermouth work wonderfully  and add an extra kickif you’ve got those around)
• black peppers in brine (or capers, if you like them)
• 1 bunch fresh parsley
• 1 cup dry white wine

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Care to Curry?

With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe.  It is a meal in a bowl – veggies, carbs, and protein all in one pot.  If you need more kick, add more cayenne.  Serves 4 as an entree and six as a side. 

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I like turkey, but with just two of us, roasting a whole turkey is a little excessive.  Instead, I buy the turkey breast tenders at whole foods and roast them.  They are a little less than a pound a piece, so one is perfect for the two of us. 

In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.

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I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

And check back soon for a recipe that’s still in our test kitchen… a unique twist on chicken wings – Black Cherry, Ginger and Balsamic Vinegar Glazed Chicken Wings and Drumsticks. We’ll post it once it’s perfected!

Sage and rosemary are a savory addition to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn’t overwhelm the delicate filling.

Ingredients:

Pie Crust

Use recipe for  Florence Ueberroth’s Famous Pie Crust, adding

• 1 teaspoon dried thyme
• 1 teaspoon dried sage

Roll out crust thinly between two sheets of waxed paper. Set aside until filling is done.

Filling

• 2 Tablespoons butter
• 1 small package mushrooms, washed and sliced
• 4 stalks celery, diced
• 3 large shallots, peeled and diced
• 1/4 cup frozen peas and carrots
• Small bunch fresh parsley, chopped
• 1 small can chicken broth
• 1/2 cup sherry
• 1 can cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper
• 1 rotisserie chicken, picked and shredded
• 1 can water chestnuts, drained and chopped
• 1 roasted rotisserie chicken, picked and shredded
• 1 tablespoon flour
• 1 egg, beaten
• 1 large potato, sliced very thinly into rounds

Instructions:

1. Prepare pie crust (see above).
2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
3. Add thyme and sea salt and saute for another minute.
4. Add chicken broth and sherry and heat until slightly reduced.
5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
6. Continue cooking until desired consistency.
7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
9. Brush top with egg mixture.

Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.

This recipe is from Bon Appetit.  I made it one Thanksgiving for all my orphaned friends in Boulder.  I found the gravy a little sweet, so cut back on the pear nectar.  The food was almost as good as the company.  

Roast Turkey with Pear Port Gravy

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Ingredients

• 6 boneless skinned chicken breasts
• 3 Tablespoons vegetable oil
• 3 large onions, chopped
• 6 garlic cloves, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 jalapeño pepper, minced
• 1/4 cup chili powder
• 3 Tablespoons ground cumin
• 1 Tablespoon dried oregano
• 2 teaspoons ground coriander
• 1 28-ounce can crushed tomatoes
• 1 15 1/2-ounce can stewed tomatoes
• 1 cups canned low-salt chicken broth
• 2 15 1/2-oz cans kidney beans, rinsed, drained
• 1 15 1/2-oz can black beans, rinsed, drained
• grated cheddar cheese (we like hot habanero cheddar)
• loaf of crusty rustic bread (or sour dough)

Directions

1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

I know chicken breasts are simple and easy. But, roasting a whole chicken is definitely worth the extra effort. The roasted bird has a better texture, is more tender, and definately tastes better… and its cheaper! I made this last week for friends who were passing through Denver. The four of us devoured the whole bird. The only thing left was the bones, which I put in a bag in freezer. Next rainy day, I’ll make stock.

Ingredients

• 1 free range roasting chicken (3-4 pounds)
• 1/2 pound mushrooms
• 1 medium shallot
• 1/4 cup white wine
• 2 Tablespoons Smith & Truslow Ginger·Mustard Rub
• 1/4 cup parsley, stemmed and chopped (save stems)
• 3 Tablespoons butter
• 1 cup chicken stock
• 1/2 cup white wine
• juice of one lemon, (save rinds)

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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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One of the things I love about cooking is that sometimes you have to improvise … and sometimes it results in a great new recipe. Last week, I made this chicken soup while visiting my mother.  During the summer, she lives on Wolf Lake, in the Catskill mountains. Her spice cabinet is scantily stocked. And, though there are plenty of farm stands with fresh produce along the rural roads that weave throughout the Catskills, in traditional grocery stores supplies are somewhat limited. I finally gave up my search for saffron after three unsuccessful attempts. (Can you believe I actually tried to buy saffron in a grocery store?)

John and I had spent the day at Storm King Mountain, which I highly recommend if you are anywhere near upstate New York. The outdoor museum sits on 500 acres of rolling hills in the Hudson Highlands. On display are American and European modern sculptures by David Smith, Alex Calder, Henry Moore, and many others. The sculptures are absolutely fabulous. The leaves were just starting to turn to soft yellows and vibrant reds, so the backdrop was equally spectacular.

We returned from our outing late, so I made the soup while we started cocktails (at the lake, cocktails are a daily ritual!). Fortunately, my mother had already done most of the work (ie made the stock, and picked the chicken meat off the bones). When the soup was ready, I sat down to rave reviews all around.

My mother went into the kitchen to ladel up refills. All alone in the kitchen, she started to laugh. “What’s so funny?” I asked from the table. “You forgot to add the chicken.” she replied from the kitchen. So, we had vegetable soup for a 1st course, and chicken soup as a second course. Both were outstanding.

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 medium onion, minced
• 2 carrots, minced
• 1 celery stick, minced
• 2 small parsnips, minced
• 6 cups chicken stock
• 1 cup broken egg noodles
• 1/2 cup fresh cilantro, chopped
• juice of one lemon.
• 1-2 cups shredded chicken (already cooked).
• salt and pepper to taste

Directions

1. Saute the onion, carrots, celery, and parsnips in olive oil and butter for 5 minutes
2. Add chicken stock and heat till boiling
3. Add egg noodles and cook over medium heat until noodles are just tender (8 minutes)
4. Add lemon juice, cilantro, and CHICKEN, and cook for 5 more minutes
5. Add salt and pepper to taste, and serve

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 Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.

This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine. (more…)

We custom blend our Ginger·Mustard 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 chicken and cooks it over a wood fired grill and serves it with a lemon thyme sauce. It is absolutely fabulous.

I am usually not a big fan of turkey burgers. I find them bland and dry. I do however like them when prepared as below. The egg and panko breadcrubs keep the meat moist, and the Ginger·Mustard Rub seasons the turkey perfectly. Serve with white wine and a nice summer salad.

3-4 Servings

Ingredients

• 1 lb ground turkey breast
• 1 1/2 Tablespoons Smith & Truslow Ginger·Mustard Rub
• 1/2 cup Panko Breadcrumbs
• 1 egg

Directions

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

Healthy, fast, economical, tasty and adaptable to individual preferences – this satisfies every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s taste buds can be accommodated. Credit to my sister Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.

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