Ribeye Cooked in Cast Iron Skillet

Posted by wine & Spice on 8/7/2019 to Gourmet Gary's


I made the most amazing Ribeye steaks for dinner!  I introduced you guys to Gourmet Gary earlier in the summer.  He works with local ranchers and sells the most amazing beef!  He also sources the best seafood around.  

Mark’s Espresso II is the perfect rub to use on a 1st class piece of beef. This is hand blended with ancho chile powder, brown sugar, Spanish paprika, ground espresso beans, sea salt, black pepper, yellow mustard, coriander, ginger root, de arbol chile powder and Mexican oregano.  The espresso ends up complimenting the beef perfectly, enhancing not overpowering.  


I decided to cook these in a cast-iron skillet with an herbed butter finish.  Cast iron cooked steaks are perfectly browned with a crisp crust and moist interior.  Melts in your mouth.  Gourmet Gary has a special for our customers.  Scroll down to see.  Free box of amazing prawns with order!


I made a smashed new potatoes and a side of oyster mushrooms to with this gorgeous Ribeye.


A glass of Petit Syrah is perfect with this dish.


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.


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Slow Cooker Beef Brisket

Posted by Sandy on 4/14/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Brisket is a cut of meat from the breast or lower chest of beef or veal. It is usually sold boneless. Because brisket is a tough cut of meat, it's best when braised (that is, simmered in a small amount 
of liquid), either in the oven, the slow cooker, or on the stove top. Two different cuts of brisket are available. The beef brisket is one of the nine beef primal cuts, though the precise definition of the 
cut differs internationally. The meat must be cooked correctly to achieve a tender result.

Russian Beef Stroganoff

Posted by Sandy on 4/8/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular
around the world, with considerable variation from the original recipe.

This recipe uses Milford Spice Company's It's all Greek to Me which is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.

Shepherd's Pie Casserole

Posted by Sandy on 3/31/2019 to Beef, Pork & Lamb

Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

The recipe has many variations, but the defining ingredients are minced red meat ("cottage pie"
refers to beef filling and "shepherd's pie" refers to lamb), cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on top. Pie name refers to a top and bottom crust. This recipe is a casserole as there is just a topping of potatoes.

Shepherd's Pie Casserole is made with Milford Spice Company's It's all Greek to Me which is hand blended from Greek oregano, onion powder, garlic powder, sea salt, black pepper, parsley, Korintje cinnamon and ground nutmeg.

Pepperoni Bread with Dipping Sauce

Posted by Sandy on 3/29/2019 to Appetizers
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

This bread I grew up with as a kid and it is great. This is not re-purposed pizza dough. Use bread dough for the right feel. It's really popular in West Virginia where they sell it everywhere as pepperoni rolls.
The Dipping Sauce can be used for sauce on pizza as well.

Lamb Loin Chops with Garlic and Lemon

Posted by Sandy on 3/23/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Lamb loin chops contain part of the backbone. Muscles include the eye of the loin, separated from the tenderloin by T-shaped finger bones, and the flank. Lamb loin chops are bigger than rib chops. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling. This recipe uses Milford Spice Company's It's All Greek to Me and are best cooked in a cast iron skillet.

Shredded Beef Enchiladas

Posted by Sandy on 3/20/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

An enchilada (en·chi·la·da) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or a combination. Originating in Mexico, enchiladas are a popular dish throughout Mexico and the American Southwest. This recipe has a different twist. We use Beef Short Ribs that are cooked Sous Vide. The meat is very tender and flavorful.

New York Strip Steak

Posted by Sandy on 3/19/2019 to Beef, Pork & Lamb
Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender. It is good cooked on the grill or equally good in a cast iron pan.   

Espresso Beef Salad

Posted by Sandy on 3/12/2019 to Beef, Pork & Lamb
Recipe courtesy of Judy Toth, Simply Impressive Cooking School.

This salad is a great way to use up leftover beef. The espresso pecans were made using
Mark's Espresso Rub II as was the vinaigrette. The flavors meld nicely on this salad and everything
can be made beforehand so it’s a perfect weeknight dinner. No specified amounts were given so
you can make this salad as large or small as you want.

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!


Click here for a printable version of this recipe.

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. The pork tenderloin needs to marinate for 4-24 hours. Also, remember when you are cooking a loin, that you need to cook all four 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 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.
Need a spice blend, that's showing out of stock? Contact [email protected]

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 by just 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 leftovers.


A ice cold Pale Ale tasted fabulous with this meal.



Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe.

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 with a Ravensview Rosemary Garlic blend. 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 two hours to make, but the time is well worth the wait! You might think, it's 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. Very delish and healthy too!


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


Wine & Spice Makes Everything Nice!


Click here for a printable version of this recipe!

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. I'm 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 crust that we all love!


A glass of Cabernet Sauvignon is perfect with this dish!


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.

Cow Conditioner Skirt Steak Sandwich

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

When it's 100 degrees outside it's 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!


Click here for a printable version of this recipe!

Grilled Pork Chops with a Peach Mustard Sauce

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

Pork with fruit goes together so well. This dish has a wonderful blend of fresh peaches and mustard that makes the sauce so good. The pork is flavored perfectly using Pontiac Trail Pig Powder. So 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.


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!


Click here for a printable version of this recipe.

Adobo Lime Ropa Vieja

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

Ropa Vieja is 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 shepherd's 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 very 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 II. 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!


Click here for a printable version of this recipe.

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!


Click here to see a printer friendly version of this recipe.

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 II.


Mark’s Espresso Rub II 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...so delicious.


So today I chose Filet Mignon. I love really thick pieces of filet—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!


Click here for a printer friendly version of this recipe.

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 Blend! 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 use equal amounts of oil to vinegar. For this recipe I used 1/3 cup olive oil and a 1/3 cup lemon white balsamic vinegar with 1 tbsp Mediterranean Blend. 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 night's supper. The veal/chicken can be grilled outside or 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!


Click here for a printer friendly version of this recipe.

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—so 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—then 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!


Click here to see a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

Grilled Mexican Blast Carne Asada Steak

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


Cinco de 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 the fridge for a couple of hours—24 hours is best if you can.


Milford's Mexican Blast is 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 served this with Scalloped Mexican Potatoes and Poblano Chilis. It went well with the Carne Asada Steak. 


An ice cold Dos XX pairs beautifully with this meal.


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.
Need a spice blend, that's showing out of stock? Contact [email protected]

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 Quick Pickles on a french roll and pressed to perfection.


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 HOT 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!


Click here for a printable version of this recipe.
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