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Salmon Steaks with Lemon·Anise Rub

May 29th, 2009 by Jean Gleason

This rub is custom blended for the Chef de Cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek. The restaurant sits at the base of Beaver Creek and the bar has a fabulous view of the ski mountain. They grill the salmon on a wood fired grill and it tastes absolutely fabulous!

Salmon Steaks with Lemon·Anise Rub
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Recipe type: Main
Serves: 2-4

  • 2 6-oz salmon steaks
  • 1 Tablespoon Smith & Truslow Organic Lemon·Anise Rub
  • 1 Tablespoon grape seed or olive oil
  • 1 Tablespoon butter
  • lemon wedges

  1. Drizzle oil on fish.
  2. Coat with Lemon·Anise Spice Blend.
  3. Let sit for 20 minutes.
  4. Grill on medium high heat until done.
  5. Place a dab of butter on top of fish as it finishes cooking to keep fish moist and flavorful.
  6. Serve with lemon wedge.

Zuni’s Zucchini Pickles

May 17th, 2009 by Lynn Hollenbeck

Zuni Restaurant in San Francisco is renowned for many things, including its hamburgers. The fact that they hand-grind their own meat certainly contributes to the caliber of the hamburger,  but I am convinced that the key lies in the condiments—for one, the lovely chartreuse-colored zucchini pickles. You can make these at home and always have a jar handy in your frig for an easy upgrade to your own burgers. (Recipe adapted from The Zuni Cafe Cookbook)

Zuni’s Zucchini Pickles
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Recipe type: Appetizer
Serves: 4-6

  • 1 lb zucchini
  • 1 small onion
  • 2 Tablespoons salt
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1½ teaspoons organic ground yellow mustard
  • 1½ teaspoons organic crushed yellow mustard seeds and/or organic brown mustard seeds
  • Scant 1 teaspoon organic ground turmeric

  1. Wash and trim zucchini, then slice 1/16th inch thick on mandolin. Slice onion thinly.
  2. Place zucchini and onion in large shallow bowl, add salt and toss.
  3. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Leave for one hour.
  4. Drain and dry between towels or spin in a salad spinner. (excess water thins flavor and spoils the pickle)
  5. Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If brine is too hot, it will cook the vegetables and make the pickle soft instead of crisp).
  6. Replace zucchini in bowl and add brine. Stir.
  7. Transfter pickes to jars and cover. Refrigerate a day before serving. They keep indefinitely.

Spice Encrusted Pork in Orange Chipotle Sauce

May 14th, 2009 by Lynn Hollenbeck

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.

Spice Encrusted Pork in Orange Chipotle Sauce
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Recipe type: Main
Cuisine: Middle Eastern
Serves: 8

  • pork roast, about 3 lb.
  • mesquite chips
  • 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
  • ½ teaspoon organic ground cayenne
  • ½ gallon orange juice
  • ½ can or bottle Guiness Stout or other dark beer
  • ⅓ cup soy sauce
  • canned chipotles, from 1-3 depending on your heat tolerance or addiction, pureed
  • 1 cup brown sugar

  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
  8. Coleslaw with Fennel.

Herbed Chicken Pot Pie

May 14th, 2009 by Lynn Hollenbeck

Sage and rosemary are savory additions 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.

Herbed Chicken Pot Pie
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Recipe type: Main
Serves: 6-8

  • Pie Crust
  • Use recipe for
  • Florence Ueberroth’s Famous Pie Crust, adding
  • 1 teaspoon organic dried thyme
  • 1 teaspoon organic dried sage
  • Filling
  • 2 Tablespoons butter
  • 1 small package mushrooms, washed and sliced
  • 4 stalks celery, diced
  • 3 large shallots, peeled and diced
  • ¼ cup frozen peas and carrots
  • Small bunch fresh parsley, chopped
  • 1 small can chicken broth
  • ½ cup sherry
  • 1 can cream of chicken soup
  • 1 teaspoon organic dried thyme
  • 1 teaspoon fine sea salt
  • 1 teaspoon organic ground black pepper
  • 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

  1. Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.
  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.
  10. Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.

Salad with Cherries, Goat Cheese and Warm Pancetta Vinagrette

May 14th, 2009 by Lynn Hollenbeck

I recently began subscribing to an organic delivery service—Planet Organics—that transports produce from local farmers straight to your door. Lately the field greens have been gorgeous, particularly the red lettuces and arugula. Challenge: when my family walks in out of the rain or fog, a cold salad is a hard sell. Solution: make it a warm salad, adorned with crispy pancetta, toasty nuts and velvety  cheese. Dry cherries counterbalance the the tartness of the apple cider vinegar and add to the complexity of flavors and textures.

Salad with Cherries, Goat Cheese and Warm Pancetta Vinagrette
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Recipe type: Salad
Serves: 4

  • 6-8 ounces seasonal salad greens/arugula/baby spinach, washed and torn
  • small log of goat cheese, herbed if available
  • 1 Gala or Fuji apple, sliced very thinly in strips
  • 4 ounces of pancetta, diced
  • 2 large shallots, peeled and minced
  • ⅓ cup walnuts, chopped
  • ½ teaspoon dried organic thyme
  • ½ teaspoon organic freeze dried chives
  • ½ teaspoon organic minced garlic
  • 6 Tablespoons high quality extra virgin olive oil
  • 4 Tablespoons apple cider vinegar
  • 2 Tablespoons honey
  • ⅓ cup dried cherries (can substitute cranberries)

  1. Directions:
  2. Place greens in large bowl and top with crumbled cheese.
  3. Saute pancetta in your largest skillet until fat is rendered.
  4. Add shallots and continue cooking over low heat until almost translucent.
  5. Sprinkle garlic, thyme and chives on shallots and stir for a few minutes until herbs are fragrant.
  6. Add walnuts, stirring constantly, until toasty. Careful not to burn nuts—do not walk away from stove! (from the voice of experience).
  7. Pour in apple cider and heat until slightly reduced.
  8. Whisk in olive oil and add salt and pepper to taste.
  9. Stir in cherries and continue stirring on low heat for a few minutes.
  10. Pour warm dressing over greens and toss.