Steve Spitz: From Dirt to Delicious- Sustainable Food & Wine at Telluride Festival of the Arts

12 Aug Steve Spitz: From Dirt to Delicious- Sustainable Food & Wine at Telluride Festival of the Arts

[Click “Play” to hear Eileen and Steve Spitz chat about food, lifestyle and recipes.]

The stage is set for the sixth annual Telluride Festival of the Arts, which will take place in Telluride’s Mountain Village, August 13th, through the 16th.  This festival is all about gourmet food, awe-inspiring art and outstanding musical entertainment.

The incredible line-up includes celebrity chefs, such as Steve Spitz, who hosts “Living Better with Steve Spitz,” in its fifth year of national syndication, and host of the upcoming “Live With Steve Spitz,” a celebrity-based lifestyle program which launches this fall on syndicated national TV. Not to be missed is the gallery of nationally and regionally recognized artists along with a free performance by Grammy-nominated singer/songwriter Joan Osborne at the Sunset Plaza in Mountain Village. 

Steve Spitz will take center stage in Telluride’s Mountain Village on Friday, August 14th, with his “From Dirt to Delicious: Sustainable Food & Wine” demonstration, discussion, and tasting. 

You won’t want to miss this exciting one hour presentation from 3pm to 4pm.  Tickets are $50 and on sale at www.tellurideticket.com  See the end of this post for the exact recipes Steve Spitz will be presenting at his Telluride Festival of the Arts guest appearance.

Steve Spitz first came to Telluride for a food and wine pairing to assist with the Telluride AIDS Benefit  and has been back each year to continue his support for this worthy cause.

For a complete schedule of events see the Telluride’s Festival of the Arts website.

To find out more about Steve Spitz’s new show “Live With Steve Spitz,” and to see clips of upcoming celebrity performances, log on to www.stevespitz.com

Cedar Planked Salmon 
(serves 4-6 as an entree)
This is such a beautiful and flavorful meal. I have friends who don’t like salmon but love this! Salmon has become very abundant; just make sure it’s fresh.

1 C. pure maple syrup (be sure to use pure maple syrup)
2 TBS finely grated peeled gingerroot
Juice of half a lemon
3 TBS soy sauce
3-garlic cloves-minced
1 untreated cedar plank (available at gourmet food stores or online)
2-½ pound salmon fillet with skin. (rinsed and pat dry)

Soak cedar plank for 45 minutes in water. Mix maple syrup, gingerroot, lemon, soy sauce & garlic. Heat in microwave for 3 minutes. Set aside until room temperature. Place Salmon in a large zip lock bag or shallow dish and add maple mixture to Salmon. Marinate for 2 hours. Heat coals on outdoor grill until hot. Remove cedar plank from water and place Salmon skin side down on plank. Pour marinade over Salmon.

Place cedar plank with Salmon in the center of a hot grill. Close lid and cook for 15 minutes or to desired doneness. Do not lift lid during cooking time. You can serve Salmon right off the plank. The plank will be charred so place it on a tray.

Pan Seared Syrah Sirloin Tips with Herbed-Pecan Orzo and Shiitake-Blue Cheese Sauce
Serves 4-6

Sirloin Tips:
1 ½ pounds beef sirloin tips
1 cup Petite Syrah
1 cup beef broth
2 TBS Worcestershire sauce
1 tsp hot red pepper sauce
1 tsp kosher salt ½ tsp freshly ground black pepper

Herbed-Pecan Orzo:
1 cup orzo pasta
2 TBS butter
1 tsp salt
½ tsp freshly ground black pepper
2 TBS finely chopped fresh rosemary
2 TBS finely chopped flat leaf parsley
1 TBS finely chopped fresh thyme
½ cup chopped pecans, lightly toasted
1 TBS olive oil
1 TBS butter
1 shallot, peeled and finely chopped
2 cups shiitake mushrooms, stems removed and thinly sliced
¼ cup Pilsner Beer
½ tsp kosher salt
2 TBS flour
1 cup crumbled blue cheese

Rosemary sprigs for garnish

Place the sirloin tips in a large zipper top plastic bag. Add one cup Syrah, beef broth, Worcestershire sauce, red pepper sauce, salt and pepper. Marinate for at least 20 minutes.

Cook the orzo in boiling water according to package directions. Drain and toss with two tablespoons butter, salt and pepper. Stir in rosemary, parsley, thyme and pecans. Cover with foil and set aside. Heat olive oil in a large heavy skillet or cast iron pan over medium high heat.

Remove sirloin tips from the marinade, reserving marinade. Add the meat to the pan and cook 3-4 minutes on each side until a slight crust is formed and the meat is just browned. Remove the meat to a plate and cover with foil.

Melt one tablespoon butter in the same pan used for the meat. Add the shallot and mushrooms. Sauté for 2-3 minutes or until just tender. Stir in 1/4 cup Pilsner beer and cook until almost completely absorbed. Sprinkle the salt and the flour over the mushrooms in the pan, stirring to coat. Pour in reserved marinade. Bring to a boil and cook for 1 minute; reduce heat and continue cooking, stirring frequently for an additional 3-4 minutes or until liquid is reduced by half.

Return the meat to the pan (pouring in any accumulated juices from the plate) and cook an additional 4-5 minutes for medium rare, or until desired doneness. Arrange the Herbed-Pecan Orzo on a large serving platter. Fan sirloin tips over the orzo and pour over the sauce. Sprinkle blue cheese over the sirloin tips.

Pork Tenderloin with Sweet Potato Gravy
If you love southern comfort food, you must try this recipe! I usually make this in the fall and early winter when sweet potatoes are in season. The colors in this dish are beautiful. I also make this with grilled pork chops and it’s equally as good. Depending on how bad I want to be, I’ll either serve this with fried okra or fresh steamed green beans.

2 whole pork tenderloins
½ tsp cayenne pepper
½ tsp fresh cracked pepper
½ tsp seasoning salt
½ tsp Cajun spice
3 TBS Olive oil
3 TBS flour
2 C thinly sliced white onions
1/3 C chopped pecans
2 C water
1 ½ lb sweet potatoes-baked-flesh removed & mashed
1 ½ tbs 100% pure cane syrup
2 TBS pure maple syrup (do NOT substitute pancake or waffle syrup)
½ C chopped green onions

Rinse pork chops under cold water and pat dry. Mix cayenne, pepper, salt & Cajun spice in a small bow.l Rub dry ingredients on pork tenderloin. Heat oil and brown pork on all sides (about 4 minutes each side.) Place browned pork tenderloin in a warm oven or cover them with a foil.

Reduce pan to medium heat. Stir in flour and cook, stirring continuously until the roux is a deep brown color. Add onions to roux and cook an additional 8 minutes. Add pecans & water. Bring to boil then add the mashed sweet potatoes. Stir until the mixture is smooth then add cane and maple syrup.

Slice Pork Tenderloin into 1″ thickness and add back in pan and smother in gravy. Reduce heat to simmer, cover & cook for and additional 6-8 minutes.

Serve on warm plates and top with chopped green onions.