Author Archives: Jason Statham

Buffalo Hummus

 

Buffalo Hummus

Course Appetizer, Side
Cuisine Middle Eastern
Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients

  • 2 cans chickpeas rinsed, 15 oz each
  • 3/4 tsp organic minced garlic
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1/4 cup tahini
  • 1/4 cup blue cheese crumbled
  • 6 tbsp hot sauce* to taste
  • 2 tbsp lemon juice freshly-squeezed
  • 1 1/2 tsp organic smoked paprika
  • 1 tsp organic ground cumin
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground black pepper

Instructions

  1. Add all ingredients to a food processor. Pulse until combined. Taste, and adjust seasonings as needed.

  2. Drizzle with olive oil, sprinkle with paprika and serve with fresh veggies, or pita chips.

Recipe Notes

optional toppings: olive oil, roasted red peppers, sliced scallions, blue cheese crumbles, drizzle of cholula sauce.  

Make your own Vanilla Yogurt!

About 6 months ago, my niece Megan turned me on to Greek style yogurt. Loaded with acidophilus and other “good bugs” and high in protein (10-15 grams per serving), it’s a great way to start the day. Except for the cost and the waste. Every morning, I hated looking at that little yogurt container and thinking if I toss one of these out per day (2 if you count John’s), how much trash do I generate in a week, in a month, in a year? How can I run around selling organic spices while piling pointless plastic in a landfill? On top of that, Greek style yogurt is goofy expensive. Depending upon where you purchase it, an 8 oz container can run $2.00.  It’s almost as bad a Starbucks coffee! Back in my 20’s, I had a roommate who used to make her own yogurt.  After some quick Internet research, I found a highly rated yogurt maker for $36 by EuroCuisine. It is easy to use, and compact for storage. I made my first batch of yogurt yesterday and met with rave reviews this morning for breakfast. I think I may have even made a convert out of John (he is a dyed and true yoplait man). To appeal to his sweeter taste, I added agave syrup … feel free to leave it out if you are a purist.

Make your own Vanilla Yogurt!

Course Side
Cuisine Greek
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes

Ingredients

  • 42 oz 1% organic milk
  • 6 tbsp nonfat dried milk
  • 6 oz Greek style yogurt
  • 3 tbsp agave nectar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat milk and dried milk powder in a saucepan with high sides, stirring constantly. Once milk boils remove from heat and let cool to room temperature.
  2. Whisk 1 cup of milk with Greek style yogurt until smooth. Return yogurt mixture back to sauce pan with remaining milk and mix well. Stir in agave syrup and vanilla.
  3. Pour milk mixture in to glass jars and place jars (without lids) in yogurt maker. Put the lid on the yogurt maker and set timer for 1o hours (for firm Greek style yogurt).
  4. Here's the skinny on the nutrition content. Each 6 oz serving has approx 100 calories, 2 grams of fat, and 10 grams of protein. For a little variety, add some
  5. tasty granola
  6. Pretty good way to start the day!

Double Chip Cranberry Cookies

My long lost friend Karen sent me this recipe. Last 4th of July, Karen’s daughter, Dana Hinchliffe, won a blue ribbon in the Northern Maine Fair with this recipe. I wish Karen lived closer so we could sit down and enjoy some of Dana’s cookies with a cup of coffee. Thanks for sharing Dana!

Double Chip Cranberry Cookies

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36

Ingredients

  • 2 eggs
  • 2 sticks softened butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries

Instructions

  1. Preheat oven to 375°F.
  2. Blend together eggs, butter, white sugar, brown sugar and vanilla extract.
  3. Slowly add flour, baking soda, and salt.
  4. Stir in semisweet chocolate, white chocolate chips and cranberries.
  5. Bake for 10 minutes on an ungreased cookie sheet.

Painting the Pantry

The chaos from our most recent renovation project finally ruffled John’s feathers. Everything we own—from wine and bread crumbs to bike pumps and ski helmets—was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just finished priming the  shelves in the soon to be “coolest pantry in Denver.”

We were both tired, cranky and starving. The setting sun was just low enough in the sky to make our new sun umbrella totally useless. The air was hot and still and the sun was bright. Still, we opted to eat on the deck to escape the chaos inside.

I had taken two steaks out of the freezer that morning. While John fired up the grill, I surveyed the sparse contents of our refrigerator and found 1/2 an onion and some frozen peas. I chopped up the onion and threw it in a pan with 2 tablespoons of butter. When the onions became translucent,  I added one teaspoon of our organic Tarra·Cardamom Rub, two teaspoons of black currant vinegar and about a cup of red wine. I brought the whole thing to a boil then reduced it down. Mushrooms might have been a good addition, but I didn’t have any.

Though I take credit for what turned out to be an amazing sauce, it could not have been created without the genius input from Reese Hay, the chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and the creator of our Tarra·Cardamom rub.

While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure—a bottle of Cristom. It’s an awesome pinot noir with “intense berry flavors, firm acidity, and light almost feminine tannins—near perfection in a glass”.  [ The words of Conde Cox of the Portland Monthly Magazine, not mine. To me it just tastes good.]

The meal was the perfect reward to a tumultuous and labor-intensive day: steaks grilled to perfection and drizzled with my new favorite red wine reduction sauce, and a great bottle of wine. The sun finally dropped behind Union Station, the sky lit up in reds and oranges, and a gentle breeze softened the heat of the day.

Who cares if the peas were frozen?

Menu for Romance

We’ve put together a Valentine’s Day menu that will transport you to the Mediterranean, as you experience the sultry complexity of contrasting flavors, aromatics that arouse the senses, the seduction of flavors so intense… who knows what passion they’ll bring.