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Country Style Pork Spare Ribs

May 29th, 2009 by Jean Gleason

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.

Country Style Pork Spare Ribs
 
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Author:
Recipe type: Main
Serves: 4-6

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

Directions
  1. Directions
  2. Preheat oven to 300°F
  3. Mix catsup vinegar and spices together
  4. Spread sauce on spare ribs
  5. Bake in oven for 2 hours

Roasted Chicken with Savory Mushroom Duxelle

May 29th, 2009 by Jean Gleason

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.

Roasted Chicken with Savory Mushroom Duxelle
 
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Author:
Recipe type: Main
Cuisine: French
Serves: 2-4

Ingredients
  • 1 free range roasting chicken (3-4 pounds)
  • ½ pound mushrooms
  • 1 medium shallot
  • ¼ cup white wine
  • 2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
  • ¼ cup parsley, stemmed and chopped (save stems)
  • 3 Tablespoons butter
  • 1 cup chicken stock
  • ½ cup white wine
  • juice of one lemon, (save rinds)

Directions
  1. Directions
  2. Preheat oven to 500°F.
  3. Heat butter and oil in saute pan until bubbling.
  4. Add shallots and cook for 1 minute.
  5. Add minced mushrooms and cook over low heat until mushrooms brown lightly and release their water.
  6. Add white wine and cook until dry. Remove from heat stir in 1 Tablespoon of the Ginger·Mustard Rub, the lemon juice, and the chopped parsley and set aside.
  7. Create a pocket between the skin and the breast meat by detaching the skin along the cavity of the chicken. Stuff the mushroom mixture into the cavity and push on the outside of the skin to distribute the mushrooms evenly under the skin.
  8. Place the lemon rinds and the parsley stems inside the bird.
  9. Season the outside of the bird with the remaining Ginger·Mustard Rub.
  10. Place chicken on a rack in a roasting pan. Add wine or stock to the bottom of the pan so that pan juices don’t burn. Make sure chicken rests on the rack above the level of the liquid.
  11. Roast for 20 minutes and then
  12. decrease oven temperature to 350°
  13. and season the outside of the bird with the remaining
  14. Ginger·Mustard Rub
  15. Remove chicken from oven when internal temperature reads 150°. It will continue cooking after it is removed and you do not want to temperature to rise above 165° or the bird will be dry.
  16. Place chicken on a warm platter and tent with aluminum foil. Let rest for 5 -10 minutes before serving.
  17. Remove most of the fat from the pan drippings.
  18. Add minced shallot and saute for 2 minutes. Add chicken stock and wine and boil rapidly while scraping the bottom of the pan. Reduce until liquid is concentrated. Just before serving, swirl a Tablespoon of butter into the sauce. Drizzle sauce over chicken pieces.

Salmon Croquettes with Lemon·Anise Rub

May 29th, 2009 by Lynn Hollenbeck

Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.

Salmon Croquettes with Lemon·Anise Rub
 
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Author:
Recipe type: Main
Serves: 2-3

Ingredients
  • FOR SALMON CROQUETTES
  • 2 Tablespoons butter
  • 1 Tablespoon canola or safflower oil
  • 1 red pepper, diced
  • 1 can pink salmon
  • 1 cup panko (Japanese style bread crumbs; look in Asian section of supermarket)
  • 1 egg
  • ½ teaspoon fine sea salt
  • 2 teaspoons Organic Lemon·Anise Rub seafood blend
  • zest and juice of one large lemon
  • second lemon for squeezing on top
  • FOR TARTAR SAUCE
  • Stir in small bowl:
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon relish
  • juice of one lemon

Directions
  1. Directions
  2. Heat butter in skillet and saute red pepper until soft.
  3. Drain salmon and shred in bowl, using fork.
  4. Beat egg and mix with salmon in bowl
  5. Add Panko, Lemon·Anise Rub, sea salt, lemon juice and lemon zest.
  6. Using hands, shape into small balls. Add more panko if necessary.
  7. Heat second tablespoon of butter and canola butter in skillet. Press balls into flat circles on skillet and saute until golden brown. Flip with spatula and saute other side until golden brown.
  8. Plate and squeeze lemon on croquettes. Serve with tartar sauce

Chicken Thighs with Ginger·Mustard Marinade

May 29th, 2009 by Lynn Hollenbeck

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 Organic Ginger·Mustard Rub.

Chicken Thighs with Ginger·Mustard Marinade
 
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Author:
Recipe type: Main
Serves: 2-4

Ingredients
  • 1 lb chicken thighs (trim off fat and skin)
  • ½ cup apple cider vinegar
  • ½ cup olive oil
  • ½ cup white wine
  • 1 Tablespoon dijon style mustard
  • 2 Tablespoons Organic Ginger·Mustard Rub

Directions
  1. In a large ziploc bag, combine all of the ingredients and refrigerate overnight.
  2. Grill on medium high heat until done. If not fully cooked inside, bake them in the oven at 350° for another 15-20 minutes or until no longer pink.

Beef Tenderloin with Tarra·Cardamom Rub

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
 
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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.