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Spiced Pork Tenderloin with Cranberry Glaze

May 29th, 2009 by Jean Gleason

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.

Spiced Pork Tenderloin with Cranberry Glaze
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-3

Ingredients
  • 1 lb pork tenderloin
  • 1 Tablespoon Olive Oil
  • 3½ teaspoons Smith & Truslow freshly ground Organic Coriander·Cumin Rub
  • For Glaze:
  • 1½ cups cranberry juice
  • 1 Tablespoon butter
  • 1 Tablespoon balsamic vinegar
  • 1 beaten egg yolk

Directions
  1. Directions
  2. Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
  3. Let sit 30 minutes.
  4. Grill on medium heat for 20-30 minutes—until just pink.
  5. Glaze:
  6. Boil cranberry juice until reduced by half.
  7. Reduce heat and add butter, vinegar and beaten egg yolk.
  8. Stir while cooking until sauce thickens.
  9. Drizzle over sliced pork loin.

 

Spiced Chicken Breast with Orange Glaze

May 29th, 2009 by Jean Gleason

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.

Spiced Chicken Breast with Orange Glaze
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-3

Ingredients
  • 2 6-oz chicken breasts
  • panko breadcrumbs
  • 3½ teaspoons Smith & Truslow freshly ground organic Coriander·Cumin Rub
  • 1 Tablespoon olive oil
  • 1½ cups orange juice
  • 1 Tablespoon butter
  • 1 Tablespoon balsamic vinegar
  • 1 beaten egg yolk

Directions
  1. Directions
  2. Season chicken brests with Coriander·Cumin Spice Blend.
  3. Let sit 30 minutes.
  4. Coat with breadcrumbs.
  5. Heat oil in saute pan over medium high heat.
  6. Add chicken breasts and cook until chicken releases from pan.
  7. Flip and cook other side until done.
  8. Glaze:
  9. Boil orange juice until reduced by half.
  10. Reduce heat and add butter, vinegar and beaten egg yolk.
  11. Stir while cooking until sauce thickens.
  12. Drizzle over sliced chicken breasts.

Chicken with Olives, Mushrooms and Chili Oil

May 29th, 2009 by Lynn Hollenbeck

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.

Chicken with Olives, Mushrooms and Chili Oil
 
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Author:
Recipe type: Main
Serves: 3-6

Ingredients
  • 6 chicken thighs
  • olive oil
  • 2 teapsoons Smith & Truslow freshly ground organic Ginger·Mustard Rub
  • Fine Sea Salt
  • Organic ground black pepper
  • Organic red pepper flakes
  • 2 cups sliced mushrooms
  • 1 small red bell pepper, sliced in thin strips
  • 2 large cloves garlic, minced
  • ½ 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

Directions
  1. Directions
  2. The night before (preferably)
  3. Stir 2 teaspoons of Poultry Rub into 2 Tablespoons of olive oil/
  4. Wash and remove skin from chicken thighs. Dry and coat with above mixture.
  5. Cover and leave in the refrigerator.
  6. In glass jar, stir 2 teaspoons red pepper flakes into ½ cup olive oil and let infuse overnight.
  7. Ready to Go
  8. Heat chili infused olive oil in large skillet.
  9. Brown chicken on each side, about 5-7 minutes.
  10. Remove chicken to plate.
  11. Add mushrooms and peppers and saute for 5 minutes.
  12. Add garlic and and stir for a few more minutes.
  13. Add olives and parsley and continue to stir for a few more minutes.
  14. Return chicken to sautee pan.
  15. Add white wine, brined black peppers and bring to boil.
  16. Simmer covered for about 20 minutes, turning chicken over occasionally, until chicken it done throughout.
  17. Plate chicken and spoon sauce on top. Serve with side of linguini.

The Gourmet Turkey Burger

May 29th, 2009 by Jean Gleason

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.

The Gourmet Turkey Burger
 
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Author:
Recipe type: Main
Serves: 3-4

Ingredients
  • 1 lb ground turkey breast
  • 1½ Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
  • ½ cup Panko Breadcrumbs
  • 1 egg

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

The Gourmet Beef Burger

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
 
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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