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By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Friday, May 27, 2011

Dry BBQ Rubs

A Rub is a mixture of herbs and spices that are rubbed onto a piece of meat before it is cooked or smoked.

Dry rubs add a wonderful flavor to meats or poultry and allow the spices to slowly blend with the meat.  These are perfect for slow-grilling or smoking meats.

Mesquite Rub

1 1/2 TB Chipotle Flavor Concentrate 
1 TB Light Brown Sugar
1/2 tsp Celery Seed
1 tsp Garlic Powder
1 TB Onion Powder
1/4 tsp Ground Cumin
1/4 tsp Salt
4 drops Mesquite Smoke Flavor

Combine all ingredients, blend well and store in a covered container in the refrigerator. Toss meats, vegetables or seafood with the rub, rubbing both sides before grilling or roasting.

Oriental Dry Rub

1 cup Chinese 5-Spice Seasoning
1/2 cup Mesquite Rub (recipe above)
1/3 cup Kosher Salt
1/4 cup Crushed Red Pepper

Blend all ingredients well. Great rub for chicken, pork or seafood.

Caribbean BBQ Dry Rub

1/2 cup Caribbean Seasoning Blend
1/2 Mesquite Rub (recipe above)
1 TB Thyme
1/3 cup Kosher Salt
1/3 cup Crushed Red Pepper

Blend well. Works very well with pork.

Southwestern BBQ Dry Rub

1 cup Mesquite Rub (recipe above)
1/2 cup Chili Powder
1/2 cup Dry Minced Onion
1/2 cup Dry Minced Garlic
1/2 cup Ground Cumin
1 TB Dry Mustard

Blend ingredients well. This rub works well on almost any meat and is delicious on veggies and salmon.

Grilled Tomatoes with Basil

These are a favorite with my family.  Thick sliced tomatoes with a few leaves of fresh basil are topped with mozzarella cheese and grilled until browned and bubbly.  Dried basil may be substituted, but fresh is sooo much better.  Enjoy!
1 Large Firm Tomato
3 -4 Fresh Basil Leaves, chopped or whole
Mozzarella Cheese, grated or thinly sliced
Olive Oil

Using a 16" - 18" piece of foil, fold foil in half to create a "tray" for tomatoes. Fold up the sides and crimp corners and place foil on a cookie sheet. Pour a thin layer of olive oil into tray to coat evenly, and place tomatoes in olive oil. Place basil leaves on tomato slices and top with cheese. 

Slide foil tray off of cookie sheet and onto the upper grill shelf. Grill 8 - 10 minutes or until the cheese is melted and bubbly.

Sunday, May 1, 2011

Buffalo-Style Baked Swai Fish and Chips

This is a spicy new twist to use with Swai, regular Catfish or it's even tasty on grilled salmon.  This is the same sauce we use for Buffalo Chicken Wings.
To Make the Buffalo Sauce
3/4 stick Salted Butter
3/4 cup Franks Red Hot Original Sauce
1 TB Red Pepper Flakes
3 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
1 TB White Vinegar

Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to a low simmer. Continue to simmer for 10 - 15 minutes on low heat.

To Prepare the Fish Fillets
1 1/2 pounds Catfish Fillets
1 cup Buttermilk
1 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1/2 tsp Black Pepper
Canola Oil, for frying

Place catfish fillets on a plate, pat dry with a paper towel and set aside.

Combine the flour, cornmeal, salt and pepper. Mix well and pour onto a large plate.

In a deep skillet, heat about 1/2 inch of canola oil until hot.

Using 2 shallow bowls, place the buttermilk in one bowl and the flour mixture in the other. Dip the pieces of catfish in the buttermilk then in the flour/cornmeal mixture and toss to coat. Gently place the fillets into the heated oil and fry the fish, in batches, about 3 - 4 minutes per side until evenly cooked through, turning only once. Transfer the catfish to a paper-towel lined plate and let drain briefly.

Place a fillet on the serving plate and use a pastry brush to apply a layer of the Buffalo Sauce to the top. If you prefer, use a thin layer of sauce and serve with a small dish of sauce on the side.

Serve with waffle-cut fries or cole claw and celery sticks.  Enjoy!