Adobo Lime Skirt Steak

Posted by Wine & Spice on 7/11/2018 to Beef, Pork & Lamb

Adobo Lime Skirt Steak with Chimichurri Sauce.  The flavors are truly spectacular.


Adobo Lime is hand blended with fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary.  This blend is great in any mexican recipe, bean soup and even great on fish! 


A nice chilled glass of Merlot pairs really well with this dish.


Wine & Spice Makes Everything Nice!


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Pork Tenderloin with Apricot Salsa

Posted by Wine & Spice on 6/27/2018 to Beef, Pork & Lamb


I adore pairing savory with a sweet component.  A perfect example is this wonderful pork tenderloin with a sweet and spicy apricot salsa.  Pork lends itself so well to a sweet accompaniment.  This needs to marinate for 4 - 24 hours....  Also, remember when you are cooking a loin, that you need to cook all 4 sides.  


To season the pork tenderloin today I used Fabulous Fajitas.This adds such a great depth of flavor!  Might just be one of my new favorites for my South of the border cooking.  This blend is hand crafted using cumin, Mexican oregano, sea salt, red pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram, cardamom and basil.  Truly fabulous in any South of the Border recipe.


A nice cold Tecate pairs really well with this dish.


Click here for a printable version of this recipe.

Pulled Pork

Posted by Wine & Spice on 5/25/2018 to Beef, Pork & Lamb

Pulled Pork is a basic start to so many dishes.  It cooks long and slow, 12 hours, in a very low oven.  The result is an amazingly tender and juicy pork that shreds almost just by looking at it!


We used Pontiac Trail Pig Powder to season the roast.  This is hand blended with brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.  


I added a layer of BBQ Sauce on top to help seal in the spices and also for moisture. 


You can use the shredded pork for Pulled Pork Sandwiches, as I did today, or in tacos, soups, salads, and stews.  This also freezes really well, which is great because it leaves a lot of left overs…


A ice cold Pale Ale tasted fabulous with this meal.



Wine & Spice Makes Everything Nice!


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Instant Pot Beef Stew

Posted by Wine & Spice on 1/15/2018 to Beef, Pork & Lamb

The Instant Pot is another of my new favorite tools for the kitchen.  The instant pot infuses an amazing amount of flavor into what you are cooking.


Today I made a Beef Stew and Ravensview Rosemary Garlic rub.  It is hand blended from black pepper, sea salt, black pepper, garlic, onion, chives and rosemary. It is fantastic for lamb and other red meats. Great on beef and pork ribs and roasts. We use it on roasted potatoes and other veggies too. 


This dish takes a little over 2 hours to make, but the time is well worth the wait!  You might think, it is a pressure cooker won't it cook faster? The point here is that cooking it this amount of time makes the meat incredibly tender!


I served this fabulous Beef Stew over mashed potatoes.  Soo delish and healthy too!


A glass of Cabernet Sauvignon is a perfect complement to this dish.


Wine & Spice Makes Everything Nice!


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Sous Vide Filet Mignon

Posted by Wine & Spice on 1/12/2018 to Beef, Pork & Lamb

I received a Sous Vide for Christmas!  I have seen this type of cooking on the cooking shows for many years.  Soo excited to try it at home!


Today I am making filet mignon using this method seasoned with Up North Grilling, which has a fabulous peppery finish and lots of flavor complexity.  It is hand blended from coriander seed, coarse black pepper, red bell pepper, green bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.  


Sous Vide is a French cooking method and it means “under vacuum”.  It is slow cooked in a temperature controlled water bath.  The Sous Vide circulates the water and the temp remains steady throughout the cooking process.


Cooking a filet mignon this way ensures that the meat is the same “color/temp” from edge to edge.  So, in my case perfectly medium rare all the way through.


Is is necessary to sear quickly after it is cooked to get the curst that we all love!


A glass of Cabernet Sauvignon is perfect with this dish!


Wine & Spice Makes Everything Nice!


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Cow Conditioner Skirt Steak Sandwich

Posted by Wine & Spice on 8/8/2017 to Beef, Pork & Lamb

When it is 100 degrees outside it is sometimes hard to think about cooking.  I adore a sandwich on these days.  I tried Cow Conditioner for the first time and wow! What a fantastic flavor.  Your imagination is the limit when making steak sandwiches, you can use all types of veggies and cheese combination as well as bread selections.


Cow Conditioner is hand blended from salt, brown sugar, chili powder, garlic, cumin, black pepper, yellow mustard, paprika, thyme and red pepper flakes.  It adds the perfect amount of flavor without overpowering the flavor of the meat.  A hint of heat with a little sweet.  Perfect steak blend…


A cold Swedish Lager goes very well with this dish.


Wine & Spice Makes Everything Nice!


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Grilled Pork Chops with a Peach Mustard Sauce

Posted by Wine & Spice on 7/8/2017 to Beef, Pork & Lamb

I love fruit with pork.  This dish has a wonderful blend of fresh peaches and mustard that makes the sauce soo good.  The pork is flavored perfectly using Pontiac Trail PigPowder.  Soo juicy, flavorful and plain delicious!


Pontiac Trail Pig Powder is hand blended with brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.  It is fantastic on baby back ribs, roasts, tenderloin and chicken too!  


A cold IPA goes very well with this dish.


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.

Brined Grilled Pork Chops

Posted by Wine & Spice on 6/12/2017 to Beef, Pork & Lamb

Pontiac Trail Pig Powder is one of our family’s favorite spice rubs.  It makes any pork dish sing with flavor.  Today I decided to brine my chops before grilling, and the result was an amazingly moist and tender pork chop with a ton of flavor!


Pontiac Trail Pig Powder is Memphis-style BBQ rub that is well balanced with sweet and hot components. It caramelizes beautifully. This award-winning rub has a history of first place winners in competition cooking. Ideal for pork chops, pork tenderloin and baby back ribs. Also great on chicken. We love it when used on pork tenderloin in the Crockpot. Just a little touch of heat. Hand blended from brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.a 


I served this with Grilled Mixed Veggies with Up North Grilling.


A glass of cold White Shiraz is a perfect pairing with this dish.


Wine & Spice Makes Everything Nice!


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Adobo Lime Ropa Vieja

Posted by Wine & Spice on 4/26/2017 to Beef, Pork & Lamb

Ropa Vieja is a one of the national dishes of Cuba.  It literally translates to “old clothes” because it resembles a heap of colorful  cloths.  This dish started as a shepherds meal in the middle ages.  It tastes even better the second day, so make a large batch ensuring you have enough for letfovers.  There are many different ways to make this fabulous meal, this is my favorite.  Simple and sooo tasty!  Definitely a family favorite!


Adobo Lime is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary.  It is a wonderful addition to chicken, beef, pork, fish and veggies. Adobo or Adobar (which means marinade or sauce) traditionally is cooking raw food in a sauce to enhance its flavor, then served over rice. It has been used by the Spanish/Portuguese/South American cultures for centuries and is now main stream all over the world. Adobo can be used in a sauce or as a rub.


I served this with Baked Mexican Rice.


An ice cold Tecate beer is perfect with this dish.


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

Passover Brisket

Posted by Wine & Spice on 3/23/2017 to Beef, Pork & Lamb

I think there is nothing more fun than to travel the world and different cultures by cooking their foods.  Today I really wanted to taste a Passover Brisket.  I have many Hebrew/Jewish friends and this is a compilation of what they described to me.


What is there not to love about a yummy beef brisket?  Especially when you season it with Mark’s Espresso Rub 2.  The deep richness of coffee combined with the brown sugar provides an ideal caramelized crust on your steak. Got a little kick! DELICIOUS on beef ribs! Ancho chile powder, ground espresso beans, Spanish paprika, brown sugar, yellow mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and chile de arbol powder.


I served this with a Potato Kugel Casserole.  


A glass of Merlot paired very well with his meal.


Wine & Spice Makes Everything Nice!


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Sheet Pan Pork Chops & Veggies

Posted by Wine & Spice on 3/10/2017 to Beef, Pork & Lamb


I absolutely love making Sheet Pan dinners!  It is so quick and easy not to mention healthy!


Today I made Pork Chops & Roasted Vegetable with Ravensview Rosemary Garlic.  This is such a versatile spice blend, fantastic on veggies, chicken, pork and lamb.  It is hand blended with black pepper,  sea salt, garlic, onion, chives and rosemary.


You can pretty much use any hardy veggies you have on hand.  I used cauliflower, carrots, red onion and mushrooms.  Some other great veggies are potatoes, sweet potatoes, broccoli, squash, bell pepper, poblano or jalapeño peppers to name a few.


You can cook on one or two sheet pans.  I wanted a ton of veggies so I  used two. 


A cold glass of Fat Tire Ale is a perfect match with the meal.


Wine & Spice Makes Everything Nice!


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Cast Iron Seared Steak

Posted by Wine & Spice on 2/3/2017 to Beef, Pork & Lamb


Cooking your steak in a cast iron skillet creates a wonderful crust very much like you get when ordering steaks in the finest restaurants.  Of course the most important thing when doing this at home,  is buying the best steak you can find and/or afford!  The second most important thing is of course the seasoning.  We have many seasoning blends that pair beautifully with steak.  Today I am using Mark’s Espresso Rub 2.


Mark’s Espresso Rub 2 is hand blended with ancho chile powder, ground espresso beans, Spanish paprika, brown sugar, yellow mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and de arbol chile powder.  It has just a little bit of heat, sooo delicious.


So today I chose Filet Mignon.  I love really thick pieces of filet!  This is my personal favorite.  You can use any cut you like for this cooking method, you just have to adjust the cooking time depending on the size.


A key to ensuring that your meat is evenly cooked is to leave it on your countertop to become room temperature (no longer than 2 hours).   And, you must let the steak rest when done cooking, at least 10 minutes.  This is imperative or all the beautiful juices will be all over the cutting board, which is a colossal waste of flavor!


A glass of Shiraz goes well with steak and spice….


Wine & Spice Makes Everything Nice!


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Greek Salad with Grilled Veal

Posted by Wine & Spice on 6/4/2016 to Beef, Pork & Lamb


I have absolutely fallen in love with the Mediterranean Rub!  I adore the fresh flavors of the region.  This is the essence of the Mediterranean with herbs, spices and citrus. This blend is great for chicken, fish, pork and beef as a rub. Take your fresh veggies and sprinkle this blend for a full range of flavors. It is a great table condiment without the salt and sugar. Hand blended from thyme, oregano, sage, basil, rosemary, garlic, lemon peel and black pepper.


I made a vinaigrette and seasoned the veal with this rub.  You can substitute veal with chicken and it would still be great.  With almost any spice blend you can make a vinaigrette.  Just us equal amounts of oil to vinegar, I for this recipe 1/3 cup olive oil and a 1/3 cup lemon white balsamic vinegar with 1 tbsp Mediterranean Rub.  Let it sit to soften the dried herbs and enjoy!


This is a really easy meal to make and is so light and flavorful.  Perfect for a summer nights supper.  The veal/chicken can be grilled outside or as I did in a grill pan inside.


I also made a really quick garlic flatbread instead of croutons.  Yummy!


A glass of chilled Chardonnay paired very nicely with this salad!


Wine & Spice Makes Everything Nice!


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Mojo Grilled Pork Tenderloin

Posted by Wine & Spice on 5/6/2016 to Beef, Pork & Lamb


We love grilling all year around.  Three feet on snow, no worries!  Though there is something really special about grilling in the spring when everything in turning green and lush.  This Mojo Pork Tenderloin in the epitome of fresh tasting.  


Mojo is a Cuban marinade that uses citrus fruits, specifically sour oranges.  Since this is something we do not have readily available, my research shows that we use 1 part orange juice to 1/2 equal parts of lemon and lime juices.  The addition of Orange Zest makes the flavor pop.  Soo good!  Milford Spice Company's Orange Zest is made from only the fabulous parts of the orange peel, not the bitter pith!  Great on salad dressings, in tea, desserts and orange chicken.  I also used Cumin to enhance the Mexican flavors..  


It is ideal to let pork marinate in fridge overnight.  If you are unable to do so, a minimum of 4 hours.  Remember to remove pork from fridge and from the marinade and let warm up for about 45 minutes prior to grilling.  This ensures that the meat will cook evenly.


We hope you enjoy!


A glass of Pinot Grigio pairs beautifully with this meal.


Wine and Spice Makes Everything nice!


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Grilled Mexican Blast Carne Asada Steak

Posted by Wine & Spice on 4/24/2016 to Beef, Pork & Lamb


Cinco del Mayo is such a fun Holiday to cook for!  I adore Mexican flavors and this dish has it in spades.


I made a wet rub and let the meat marinate in fridge for a couple of hours, if you are able 24 hours is fantastic.


Milford's Mexican Blast a delicious blend of chile peppers, garlic, onion, cumin, Mexican oregano and other spices.  It has an amazing flavor profile and is great with veggies, chicken and pork too.  I added it to a Scalloped Mexican Potatoes with Poblano Chilis dish which is what I served with this Carne Asada. 


An ice cold Dos XX pairs beautifully with this meal.


Wine & Spice Makes Everything Nice!


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Cuban Pressed Sandwich

Posted by Wine & Spice on 3/11/2016 to Beef, Pork & Lamb


I have found a sandwich that is beyond delicious!  The pressed Cubano Sandwich has evolved into a sophisticated blend of flavors that dance on your tongue!  Adobo Lime rubbed pork tenderloin, ham, swiss cheese and a quick pickles on a french roll and pressed to perfection.


The Adobo Lime is hand blended from fennel seed, cumin, coriander, black pepper, garlic, Mexican oregano, lime zest, kosher salt, thyme and rosemary.  This spice blend is amazing on pork, chicken, veggies, salmon and shrimp.  One of my personal favorites!


This recipe includes another recipe for Quick Pickles.  DO NOT SKIP THIS STEP!  These pickles make the sandwich a 15 instead of an 10! Super easy and truly quick!  I used Devils Dust to spice it.  Remember that as the name implies, a little bit goes a long way!  For the lovers of SPICY this blend is amazing!   Ghost pepper, jalapeno and habanero flakes come together in this fiery mix.


A cold mug of Hatuey Beer pairs perfectly with this sandwich!


Wine & Spice Makes Everything Nice!


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Homemade Corned Beef Brisket

Posted by Wine & Spice on 3/8/2016 to Beef, Pork & Lamb


Boiled brisket with potatoes and cabbage is an Irish-American dish that is widely enjoyed on St. Patrick’s Day.  The flavors of the pickled brisket are so delicious!  I find that the mass produced pre-packaged briskets you buy at the grocery stores are over the top salty and contain too many preservatives.


It is super easy to make your own healthier version of this Irish delight.  The brisket brines for 2 days in the fridge using Lena’s Perfect Pickles which brings out such a fabulous flavor!  Not only for pickles…


I served this with a traditional Colcannon which is a potato mash with added cabbage and green onion.  So yummy.


I also made a quick and easy Irish Mustard Sauce to complement this meal.  Really brings out the blarney in me!


A mug of Guinness ale pairs perfectly with this meal! Sláinte!  (to your good health)



Wine & Spice Makes Everything Nice!


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Espresso Braised Brisket

Posted by Wine & Spice on 10/16/2015 to Beef, Pork & Lamb

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To celebrate our family's October birthdays, and there are many, I decided to make a Espresso Braised Beef Brisket to feed a large group of family and friends. Mark’s Espresso Rub is amazing on beef! I rubbed the Mark’s Espresso on the night before. It sat in the fridge and dry marinated overnight. Let me just say that there was not a morsel of brisket left!


I made sandwiches for my meal. But, you can prepare the same way and serve thinly sliced with mashed potatoes! So good!


We enjoyed a mug of ice cold Pumpkin Ale with this meal!


Wine and Spice Makes Everything nice!


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Espresso Rubbed Tenderloin

Posted by Wine & Spice on 10/9/2015 to Beef, Pork & Lamb

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I really enjoy cooking heartier meals this time of year. As much as I love salads, something hot really hits the spot. I have found another spice blend that has become a family favorite, Mark’s Espresso Rub. It imparts such beautiful flavor, a hint of coffee, a little sweet and a little heat! This would work wonderfully on truly any meat or poultry. I used it today on a pork tenderloin. Try it, you won’t regret it!


I served this with a simple smashed potato, Au Jus and some steamed vegetables.


We enjoyed glass of Merlot with this meal!


Wine and Spice Makes Everything nice!


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Greek Lamb Burgers

Posted by Wine & Spice on 9/1/2015 to Beef, Pork & Lamb

We have been grilling all summer.  I adore hamburgers but wanted to kick it up a notch!  So I decided to do a Greek Lamb Burger.  I used the It’s All Greek To Me seasoning, which is truly fantastic and complex.


I chose to top the burger with an Olive Aoli, recipe included.  Also with Lena’s Quick Pickled Onions and Greek Spiced Potato Chips.  Click on the recipe names to see recipes.


This was like a flavor explosion, so good!  I hope you enjoy.


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Honey Chipotle Flank Steak

Posted by Wine & Spice on 8/7/2015 to Beef, Pork & Lamb

Grilled flank steak is a family favorite!  It is so quick and easy and so very delicious.  Like the accompanying Polenta the flank steak is a blank canvas and can be flavored in infinite ways.  Your imagination is the limit!  I love the Honey Chipotle and Smoked Honey Chipotle.  It is a little sweet with a little heat and very flavorful.  


I served this with a Cha Cha Cha Chipotle Polenta, click here to see that recipe.


This is quick, easy and so good!


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Espresso Rubbed 4th of July Lamb Chops with Red, White & Blue Salad

Posted by Wine & Spice on 6/22/2015 to Beef, Pork & Lamb

4th of July conjures up hamburgers and hotdogs, brats and sliders.  Why not try something a little bit different!  Today I made a lamb chop using Mark’s Espresso Rub and served it with a Red, White & Blue salad, and a really simple dressing to complement.  This is truly refreshing on a hot day and looks so pretty.  Very simple to make and delicious!


I enjoyed a Red Wine Cooler with this meal.


Wine & Spice Makes Everything Nice!



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Grilled Tuscany Skirt Steak with Pasta

Posted by Wine & Spice on 6/18/2015 to Beef, Pork & Lamb

This time of year the grill beckons!  We love to cook almost everything outdoors.  I think it is natural to want to eat lighter and healthier dishes during the warm summer months.  This simple and elegant meal fits that bill.


This skirt steak is fantastic and would be great on a salad.  Today I served it with a pasta tossed with a fresh tomato “sauce”.


I enjoyed a glass of Shiraz with this meal.


Wine & Spice Makes Everything Nice!


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Grilled Pork Tenderloin Medallions

Posted by Wine & Spice on 5/27/2015 to Beef, Pork & Lamb

My husband loves to grill, so I ordered a bunch of new spices.  My package came today and I am trying out the Smoked Tea Rub for the first time.  It smells divine!  I had some pork tenderloin I was planning on grilling so decided to try my new rub with it.  The Smoked Tea Rub added amazing flavors, truly delicious!


I served this with mashed potatoes topped with very thinly sliced green onions.


I enjoyed a glass of Merlot with this meal.



To see recipe click on recipe title!

Moroccan Lamb & Lentils

Posted by Wine & Spice on 5/22/2015 to Beef, Pork & Lamb

I am having so much fun learning to cook with new and unusual spices!  Zahtar is one of my new favorites.  It originates in Middle Eastern cuisine and prior to trying this from Milford Spice Company had never heard of it.  I really like it on Naan or as a finishing touch on soups and Middle Eastern dishes like this one.  I also used the Moroccan Vegetable Rub which is fabulous on much more than vegetables!


This May in Colorado has beed really wet and cold!  This is a light dish but hearty enough for for a cold day.  It is also a super quick and easy meal to make!  My hubby and girls loved this dish, I hope your family will too!


I served Naan with this, simply prepared with garlic butter and Zahtar.  Really yummy!


A glass of Spanish Rioja went beautifully with this meal.


Wine & Spice makes everything nice!


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