Our job at Studio 9 can’t get any better!
What an opportunity to get an inside look at how Alejandra Chavez works her magic in the kitchen. Alejandra is the Executive Chef for Thyme Matters. She prepared some simple, yet delicious dishes that you can make in your own kitchen– including grilling some steaks, which you can also make indoors.
So I’m one of those people that gets easily overwhelmed in the kitchen with complicated recipes and too many ingredients. Alejandra was pure magic with her delicious food and natural, flavorful ingredients. She shows us how to make your own rub, along with a simple side salad topped with a light and delicious homemade dressing. You can find the recipes below. For more on Thyme Matters visit their website here.
Recipes courtesy of Executive Chef Alejandra Chavez
Ancho Chile Steak Rub
1/4 cup kosher salt
2 teaspoons ground black pepper
1 teaspoon dry ancho chile powder
1 teaspoon dark chile powder
1 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon dry thyme
- Combine all ingredients. Evenly distribute rub on steak.
- Store remaining rub mixture in airtight container.
Bibb Salad with Avocado & Pepitas
½ cup heirloom cherry tomatoes
2 tbsp diced red onion
1 whole avocado diced
2 tbsp pepitas (toasted and salted)
1 head Boston Bibb
¼ cup Manchego cheese
- Slice tomatoes in half and cut boston lettuce in edible size strips.
- In a bowl, combine tomatoes, avocado, red onion and pepitas.
- Add lettuce to bowl then add honey-thyme vinaigrette dressing and toss until well coated.
- Add shaved pieces of Manchego cheese and serve.
Yield: 2 quarts
3 tablespoons Dijon mustard
½ tbsp fresh chopped thyme
3 lemons zest only and finely chopped
3/4 cup lemon juice
1/4 cup honey
Pinch of black pepper
Pinch of salt
1 cup of vegetable oil
- Using a small bowl, place Dijon mustard and lemon juice. Mix with whisk until combined.
- Add lemon zest, thyme, honey, black pepper and salt. Mix with whisk until combined.
- Slowly whisk in vegetable oil until all ingredients are emulsified.