Recipe 3 - Rub (a-dub-dub!)
June 09, 2004
- 3/4 cup sweet paprika
- 1/4 cup ground black pepper
- 1/4 cup chili powder (NOTE: Do not
use a 'prefab' bottled blend! Purchase
'unadulterated' packaged chili powder of your choice
(depending on heat level).
Check labels; many varieties may also be found with other Mexican food
items.
- 1/4 cup Kosher (coarse) salt
- 1/4 cup (firmly packed) dark
brown sugar
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
Combine all ingredients in a bowl with hands,
mashing out any lumps. Store in an airtight container in a cool and dark
place.
Yield: approximately 1 1/2 cups
CAUTION: Due to the sugar in the rub,
food will 'blacken' when cooked.
Ideas: This rub is perfect for blackened fish
(catfish, salmon, mahi-mahi, seabass), shrimp, ribs, pork chops, chicken, and
steak cooked in a cast-iron skillet or on the grill. For chicken, remove
skin first (since most people remove skin when eating- why waste the wonderful
flavor of the rub!) and rub meat at least 1 hour but not longer than 8 hours
before cooking. For pork and beef, rub meat at least one hour before
cooking or up to a day before cooking. Meats benefit from a wet "mop" of
barbeque sauce at the end of cooking. Fish can be sprinkled with mixture
and cooked immediately.
Renee
The Wine Consultant
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