Category Archives: Recipes

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Avocado Margarita At Omni Dallas Up Town Terrace

If you happen to be staying at the Omni Dallas Hotel definitely take the opportunity to try the Avocado Margarita at the pool this summer!  The summer pool menu is featuring Avocados from Mexico.  The Avocado Margarita has avocado muddled into the drink and is garnished with a cilantro lime popsicle this is a must try.

Thyme to relax,

Jason

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Roxor Gin Dinner at Texas Spice

Texas Spice restaurant at the Omni Dallas Hotel recently hosted a intimate Gin Dinner featuring the local artisan gin from the New Artisan Sprits company called Roxor.  Roxor is a deliciously food friendly gin complete with hints of citrus and light juniper.  In the sprit of civic pride I am happy to say its a  Dallas produced gin which is the brainchild of the legendary chef Robert Del Grande.  Chef Robert is one of the “founders of southwest cuisine” along with Chef Dean Fearing and Chef Stephen Pyles.  Good company  to be sure!

Chef Donald Chalko of the Omni Dallas put together a four course menu and each course was pared with a refreshing gin friendly cocktail.  A good time was had by all and another of the Texas Spice Artisan Dinner Series went off with a bang. The two founders of New Artisan Sprits Chef Robert Del Grande and Don Short were in attendance to talk about the gin.

https://www.newartisanspirits.com/

Thanks for all involved!

Thyme out,

Jason

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Spinach, Caramelized Onion, Bacon and Gruyere Dip

Well yesterday was the Super Bowl and I suppose it could be said this post is a day late.  I actually put this together yesterday with out recipe . . . shooting from the hip if you will.  It came out so darn good I wanted to post it! During the game it was hard not to keep getting up and having a little more dip, sometimes on the French bread I took to serve with it and sometimes on a chip.

This recipe is easy to make, the longest part is slowly caramelizing the onions which can take a 1/2 hour or so to do right.  Low and slow wins while caramelizing onions.  This recipe will serve 8 as a appetizer.  Serve with chips or French bread to dip.

Enjoy

Thyme fly’s

Jason

 

Ingredients

1 tablespoon olive oil

1 onion, diced

6 ounces bacon, diced

3/4 cup white wine

5 ounces baby spinach

8 ounces cream cheese

1/2 cup mayonnaise (commercial)

1/2 cup sour cream

1 tablespoon chopped rosemary

1 packet Hidden Valley ranch powder .4 ounce

1 teaspoon salt

1/2 cup grated gruyere cheese

  1. Turn your oven to broil and set out your cream cheese to soften.
  2. You will need to have two pans one to render the bacon and one to slowly caramelize the onions.  Begin by rendering the bacon.  Heat a pan to medium and add the tablespoon of olive oil to get started but once the bacon starts to cook it will give you all the fat you need.  As the bacon cooks you will see a good amount of fat rendering off, this is what you will use to caramelize  your onions.
  3. When the bacon is almost crispy pour most of the fat into your other pan and turn on to medium heat. Add the diced onions and start to cook them.  Once they start to sizzle and begin to brown turn it to low.  Then slowly caramelize slowly while stirring every few minutes.
  4. When the onions are golden brown add the spinach and wilt down.
  5. When the spinach is fully cooked add the wine and bring to a boil.
  6. When the wine is boiling add the everything except the gruyere cheese.  Let everything heat until it is all melted together and hot.
  7. Pour into a oven proof dish and top with the gruyere.  Put in oven on broil and cook until bubby and brown.

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Operation Chile – Day 3 “lunch at Casa Silva”

After having wine for lunch, snack and dinner for several days the thought of doing this again is rough. Not! Actually it’s awesome. This lifestyle works well for me! I have a renewed vigor to win the lottery or invent a nutritive cereal varnish that will cure obesity, get rich and travel the wineries of the world.

Casa Silva winery was a bit of a journey for us. At the foothills of the Andes this was one of the more stunning vineyards. It felt different than some of the others and I think the reason is the owner and his family live down the road and still work here every day. There are vines here more than 100 years old! This is a business for them, but also a lifestyle. They eat lunch here in the restaurant every day. . . with a view of the polo field and the mountains. Not too bad!

The restaurant had just changed the menu and we were fortunate to be able to take part!

Empanadas, tuna ceviche, grouper, steak, quinoa pudding, creamed corn, and mango cheesecake is not even a complete list of the menu!

Be sure to look out for the Casa Silva Altura and the Casa Silva Micro Terroir Carmenere. You will be glad you did!

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Operation Chile – Day 2 “Undurraga”

First stop today was a beautiful winery called Undurraga. Opened at the end of the last century this beautiful winery was designed by a renowned designer of the tines, whose name I was told and promptly forgot. The tour of the vineyard reviled a beautiful campus whose design was certainly kept true to the original. There are several aspects of the winery, including a museum, which paid homage to the natives of the area, the Mapuche.

We did a wine tasting in two parts with the master wine maker for the winery. First we tried the TH label, TH standing for Terroir Hunter! A fitting description for these wines which do show so much about where they were grown. They are also a great representation of the fruit. The second tasting was on their Volcanus Line. All grapes grown in the area where the soil was volcanic, which they have a lot of here in Chile. They also have the feel of the soil and are very distinctive. If you can find a TH Carmenere or a TH Syrah you should snag them up, throw something on the grill, preferably meat, and enjoy!

Lunch here was a beautiful mix of grilled meats and salads. The stand out of which was an open air fire roasted lamb. The slow fire roasting gave the lamb a delicious crispy grilled outer crust, but it was moist and delicious.

Next post will be about dinner at Borago, one of the 50 best restaurants in the world.

Thyme out,

JW

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Easy and Spicy Pork Vindaloo

One thing I love about the cuisine of India is the fact that it is so full of flavor.  There is a reason it’s one of the most popular cuisines in the world. . .  It’s awesome.  I have always had a special place in my heart for Vindaloo.  Pork Vindallo, epic dish from the region of Goa.  Tangy, spicy, full of spices and flavor.  A stick to your ribs dish that will really remind you why you love food!

This is a relatively easy dish to make, not completely traditional but very close.  It takes a bit of time on the stove to get done if you use the pork shoulder, which I recommend if you have the time. Nothing compares to the depth of flavor achieved during long slow cooking!  The pork shoulder will take 4 or so hours to get tender.  Time well spent!

A even quicker option would be to make the base and keep in in the cooler.  If you are in a hurry for dinner take some of the sauce out and start reducing it.  Get a few pork chops out (or chicken breasts) of the refrigerator dice them up and add them to the sauce once it is 1/3 of the way reduced.  Cook the meat in the sauce until done and the sauce coats the meat.

Cooking the pork shoulder is a simple process stir it every so often the closer to when its done you will have to stir it more often as the sauce gets reduced.  If the pork is not tender when the sauce it getting too thick you just add a bit of water and continue cooking.

You want to have the meat beautifully tender but not shredded.  If you take your eye off it too long and it does shred, don’t worry, life is still good.  You can make tacos!  Put some of this on a tortilla with cheese, lettuce, tomato and some salsa.  You will be a believer!  Tacos are a great way to use leftovers of Vindaloo.  Another awesome way to use up some left overs is on eggs in the morning with a bit of naan bread or tortilla.

One last note.  Do not skimp on the quality of your spices.  Make sure they are not old.  If you do one thing make sure to buy powdered Kashmir chili only!  Do not even think of using a American style chili powder blend.  Kashmiri chili have a beautiful color and flavor.  They are a must, use 100% Kashmiri chili powder.

Serve with a nice toasted bread or some basmati rice.  I like this with a nice cold IPA or even a pilsner.

Ingredients

Base

2 onions, rough chop

1 inch of ginger (about 1/2 to 3/4 ounce), peeled and rough chopped

1 large can of diced tomatoes (28 ounces)

5 teaspoons ground cumin (10 grams)

2 teaspoons ground cardamom

10 teaspoons garam masala (20 grams)

6 to 8 teaspoons Kashmiri chili powder (100% ground Kashmiri chili), 8 if you like it spicy

2 teaspoons salt

1 teaspoon black pepper

7 FL ounces  red wine vinegar (200ml)

Main

3 pounds pork shoulder, diced to 3/4 inch cubes

3 curry leaves

Water as necessary

Salt, red wine vinegar, pepper, and  cardamom as necessary

1.  Put all base ingredients in a blender and purée until smooth.

2.  While the main ingredients are being puréed heat a thick bottomed pot, big enough to hold the entire recipe.  When hot add 1/4 cup ghee (or olive oil) and begin browning the pork shoulder, if the pork cools the pan down and it doesn’t brown well don’t worry, just continue with the recipe.

3. Once the pork is browned off add the curry leaves and stir.  Add the entire base to the pork, stir and turn down to a simmer.  Allow to simmer for 3 to 4 hours, stirring every 20 min or so.  The closer to being done it gets more reduced the sauce will be and you will need to stir more often.  Also depending on the size of your pot and the heat you may find the sauce is too reduced and the pork is not tender.  If this happens add 1/2 cup of water, sir and continue cooking.  You can do this as many times as necessary.  You want the pork tender but not shredded so you wild have to watch at the end! (if it shreds make tacos!)

4.  Before removing from the stove adjust seasoning with Salt, red wine vinegar, pepper and cardamom as necessary.  This dish gets even better the 2nd day.

Thyme in,

Jason

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Blueberry – Butterscotch Dump Cake

Once you have Dump Cake on the brain it’s tough to abandon the thought. Such a simple dessert and so many possible variations. I had to get lunch together today and had only an hour to do it. A quick trip to the store produced some nice fresh corn, some turkey burgers, jalapeño, and avocado. . . sounds good so far right?  Got a lot better.

When I was passing the baking isle I thought of Dump Cake, as I am prone to do! I went with a classic made with crushed pineapple, blueberry pie filling and yellow cake. However some butterscotch chips caught my eye so in the cart they went.

Once I got home this was ready to go in the oven in less time than it took to preheat.

Ingredients

1 can crushed pineapple (about 20 ounces), not drained

1 can blueberry pie filling (about 21 ounces)

6 ounces butterscotch chips

1 stick unsalted butter (1/4 pound)

1 box yellow cake mix (about 16 ounces)

Preheat oven to 350f

1.  In a 9 by 13 pan put the pie filling and the crushed pineapple.

2.  Spread 1/2 of the butterscotch chips evenly over the pie filling.

3.  Top with  the dry cake mix, scatter the remaining butterscotch chips evenly over the cake mix.

4.  Slice the butter in 1/8th inch slices evenly top the Dump Cake.

5.  Bake at 350f until golden brown on top.  Typically about 40 minutes.

6.  I prefer to serve dump cake cold or room temperature.  Top with a bit of whipped cream.

Thyme for More Dump Cake,

Jason

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Strawberry – Pineapple Dump Cake

One of the simplest and best things in life. . . dump cake!

I was first introduced to dump cake several years ago.  I was just married and  relatively fresh from the Marine Corps.  My Wife introduced me to a amazing classic American dessert, Dump Cake!  Any time we had to go to a pot luck or when I  would have my friends to the house to play Dungeons and Dragons (not a dork), she would always make dump cake and have fresh whipped cream.  It was awesome.

Dump cake is simple easy and quick to put together.  Don’t feel any pressure to buy a expensive cake mix.  It has been my experience that the cheaper mixes work great. I suppose there are those that have figured out how to do this from scratch, with out the box cake.  I personally have never walked that path, perhaps some day, for now Its too good and easy the way it is.     One thing to always remember is to buy unsalted butter.  Then again, Its always good to use unsalted butter. . . One of life’s simple truths.

One of these days I will include her “original Dump Cake” recipe but for today I decided to make a slight variation.  Here in Texas we have had so many days of rain and storms it seemed like when we had a day of sun something with strawberries, or at very least strawberry flavor,  seemed like the natural thing to make.  Funny how once in a while something from a can or box hits the spot.  Dorito Topped Chili Dog Enchiladas come to mind. . .  ahh another day perhaps.  Today there is Strawberry Pineapple Dump Cake.

Ingredients

1 can strawberry pie filing (about 21 ounces)

1 can crushed pineapple, not drained (about 20 ounces)

1 box strawberry cake mix (15.25 ounces), I used Pillsbury Moist Supreme

1/4 pound butter (1 stick)

Preheat oven to 350f

1.  In a 9 by 13 pan spread both the pie filling and the crushed pineapple.

2.  Dump the cake mix on top, trying to keep it fairly even.  Cut the butter in 1/8th inch slices and place evenly over the cake mix.

3.  Bake at 350f for about 40 to 50 minutes depending on your oven.

4.  Remove when golden brown.  Your kitchen will smell amazing, you will crave dump cake.

5.  Enjoy with a dollop of whipped cream or even just plain.  I prefer to serve this either room temperature or cold.

Thyme for dessert,

Jason

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Cauliflower Hummus

Is Cauliflower  a misunderstood and underappreciated vegetable? You bet!  It’s often regarded as a peasant vegetable, not elegant or full of flavor, and that’s just wrong!  Cauliflower has many wonderful uses – not the least of which is this awesome low carb, paleo friendly, healthy “hummus”. It also happens to taste great!

I  love all things hummus but once in a while I find myself looking for something just a little bit healthier (not that hummus isn’t good for you), something with just a few more veggies and less carbs.  This is it!  Healthy and fantastic.

In this recipe the cauliflower is grated then cooked in the microwave with a bit of water.  This can take anywhere from 8 to 15 minutes depending on the microwave.  Its very important to cook  completely or it will be impossible to get the smoothness you will want.

Cauliflower Hummus

Ingredients

1 head of cauliflower

1/8th cup of water

1/2 teaspoon chopped garlic

2 ounces of tahini (Lebanese)

1.5 ounces lemon juice

3/4 teaspoon kosher salt

1.  Separate the head of cauliflower into flowerets that are a good size to grate.  Grate the cauliflower and put into a microwave save container.

2,  Add the water to the cauliflower and microwave on high for five minutes.  Cover and microwave at lest 3 more minutes (but up to 10 minutes depending on the microwave).  The important thing is its complete cooked.

3.  When the cauliflower is completely cooked put all remaining ingredients, including the cauliflower into a food processor and puree very well.  This could take 5 to 8 minutes.  Scrape down every minute or so with a rubber spatula.  This needs to be very smooth!

4.  Chill and serve with a drizzle of avocado oil or extra virgin olive oil.

Enjoy and be healthy!

Thyme for a snack,

Jason IMG_2864 IMG_2849 IMG_2852 IMG_2859

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Quick, Easy and Delicious Hummus

Greetings all. I was recently enjoying a glass of wine (bottle actually) reflecting on things, life and hummus. Thinking of the old times when I lived in Dearborn, Michigan. Some if the best hummus in the world was a 5 minute drive away, to a restaurant called La Shish. In my post “Chasing the Hummus Ghost” I shared my experiences on trying to replicate the famed hummus of La Shish (complete with 15 years of failure).  I still hold to the belief that the recipe in that post gets really close to the magic of “la Shish”, however, I do realize not everyone wants to wait two full days to satisfy a hummus craving.

For years at work we have been making a “quick hummus” which has Greek yogurt in it. The yogurt adds creaminess and a tang to the hummus. Short of making the recipe from scratch with dried chickpeas this quick hummus is one of the best recipes you can find. It takes about 10 minutes to make, 5 to 8 of which is watching it puree in the food processor.

I can’t stress enough the importance of taking the time to make the hummus as smooth as possible. Put everything in a food processor and puree!! Every so often stop the food processor, grab a rubber spatula and scrape it the bowl down in case some chickpeas get stuck on the side or on the bottom. The cumin is optional. Some people are chickpea purists and would not want it, others like the extra spice. I fall directly in the middle and use it about half the time.

When I serve this I like to drizzle with some avocado oil (or extra virgin olive).  Use some nice warm flat bread or some nice crisp lettuce to scoop.

Thyme In,

Jason

Simple Quick Hummus

Ingredients

2 each 15 ounce cans of chickpeas (drained reserving ¼ cup of the liquid)

4 ounces Lebanese tahini

1 teaspoon of kosher salt (heaping)

4 teaspoons lemon juice

6 ounces Greek yogurt (2/3 cup)

1/4th cup of the drained chickpea liquid (optional)

1 teaspoon chopped garlic

1 teaspoon ground cumin (optional)

  1. Drain the chickpeas, reserve ¼ cup of the liquid (adding the liquid is optional depending on the texture you like in a hummus)
  2. Place everything in a food processor except he reserved liquid.
  3. Puree very well. In my experience this can take 5 to 8 minutes. Occasionally stop the machine and scrape the bowl down with a rubber spatula. While pureeing you can decide if you want the liquid in. It will help with the pureeing but will also make the final hummus a bit lighter than without. It’s really a matter of personal preference.
  4. Puree until ultra-smooth!

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