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Showing posts with label Rubs/Seasonings. Show all posts
Showing posts with label Rubs/Seasonings. Show all posts

Wednesday, July 1, 2015

July 4th Foods

The 4th of July is a great day to kick back with a cool drink, throw a few burgers on the grill and just relax!  But maybe this year you would like to cook something different, not just burgers.  Maybe kabobs would be a tasty change, or a giant pot of Low Country Boil, or try a new side dish like Grilled Tomatoes with Mozzarella Cheese and Fresh Basil or Chipotle Slaw to add a spicy kick to your meal.

Whether your day includes lounging by the pool or staying inside and out of the heat, fix yourself a cool Caribbean Blue Iced Tea and enjoy this mid-summer holiday.

Here are some other cool menu suggestions for your July 4th feast.
Smoked Chicken Quarters

Country Style Pork Ribs with Mustard and Dry Rub Marinade

Low Country Boil with Crab Legs, Shrimp, Red Potatoes and Corn on the Cob
A Low Country Boil is an easy one-pot meal
Smoked Pork Butt 
Caribbean Blue Iced Tea

Tuesday, July 15, 2014

Blackened Amberjack Fillets

Although there are many ways to prepare fresh fish, I love to be able to season a thick fillet of fish with a generous coating of spices and toss it on a hot grill.  Quick, simple and delicious.  And when blackening fish, all of those spices absorb into the fish and all you need is a squeeze of lemon juice on top as a final touch.

Tonight we were excited to try a variety of fish called Amberjack.  This fish has been enjoyed in Florida for a long time, but this was our first chance to try it.

There seems to be a bit of a disagreement among Florida residents when it comes to Amberjack.  I've spoken with people who love it and would gladly trade their catch of red snapper for a string of Amberjack, while others do not care for the taste.  Since I love fish of all textures and levels of flavor, that divide made me even more excited to try this fish and I'm so glad we did.

The Amberjack fillets are thick and dense, somewhat similar to swordfish, so I knew it would hold up to the flavor of the blackening seasoning and it would grill nicely.  The fillet we bought was just over 2 pounds so we cut it in half before grilling, then cut the cooked fish into 6 portions.  (The seasoning  mix would also taste great on salmon or swordfish.)  By cooking the 2 larger pieces of fish, the center  stayed moist and juicy.

The Amberjack had a great flavor, not "fishy" or too strong, but not bland like many varieties of whitefish.  The best part of the seasoning mix we used would have to be the smoked paprika, which added a slightly sweet and smokey flavor to the mix and greatly enhanced the fish.  Smoked paprika is a bit more expensive that regular paprika, but it's worth every penny when you taste the final result.  Enjoy!!

1 TB  Smoked Spanish Paprika
1 tsp  Onion Powder
1 tsp  Garlic Powder
1 tsp  Dried Thyme
1 tsp  Dried Basil
1/2 tsp  Dried Oregano
1/2 tsp  Sea Salt
1/4 tsp  Ground Black Pepper
2 pounds  Amberjack Fillets (or try with your favorite fish)
Olive Oil
Lemon Wedges for Garnish

Combine all dry spices in a small bowl and stir to combine.

Rinse fish under cool water and pat dry with paper towels.  Lightly coat the fish with olive oil, then sprinkle generously with the seasoning mix and let rest for 10 minutes before grilling.

Grill time will vary depending on the thickness of the fish, but we grilled these fillets about 10 - 12 minutes total, over medium-high heat, turning once halfway through cooking.  To check for doneness, cut into the thickest part of the fillet and cook to your liking, or use a fork to gently flake the edges of the fish.

Serve with Chipotle Gouda Macaroni and Cheese and lemon wedges to squeeze over the fish.

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.

Tuesday, May 11, 2010

Rub Seasoning Mix for Pork or Chicken

We created this great basic rub that adds the perfect blend of sweet and spicy flavors to pork or chicken.

2 TB Garlic Powder 
1 TB Onion Powder
1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt

Combine all ingredients in a glass bowl. Rub onto meat, pressing into any pockets. Makes enough rub for 4-5 pounds of Pork Boston Butt Roast or 5 pounds Chicken Leg Quarters.

Friday, May 7, 2010

Shake and Bake Substitute for Pork & Chicken

Instead of buying the expensive little packets of coating for chicken or pork, some of which cost as much as $3.00 for a one ounce packet and are mostly salt, save yourself some money and make your own mix.

Both of these dry rub mixes can be prepared with basic ingredients in your own spice cupboard, and they taste even better than the store bought brands.  For a little extra spice you can even add cayenne pepper to the mix.

Oven Baked Pork Chops with Seasoning Mix
For Pork
2-1/2 TB Cornmeal 
2 TB Flour
1 tsp Sugar
1 tsp  Paprika
1/2 tsp Dried Sage
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
1/2 tsp  Cayenne  (optional - add for extra spicy coating)

Mix ingredients and use the same as the store bought package. Recipe will coat 6 - 8 pork chops.  You can use this coating on bone-in or boneless chops.

Coat pork chops with mixture, pressing the rub onto the meat.  Place chops on a lightly greased cooking rack, spray the chops lightly with olive oil and bake uncovered at 375 degrees for about 25-30 minutes, depending on the thickness of the chops.**  During the last 10 minutes of cooking, turn the over to the BROIL settings to finish the chops with a browned and crispy top.

** Use a meat thermometer to check for an internal temperature of 140 degrees, then remove the chops from the oven, cover with foil and let rest for 5 minutes until the internal temperature reaches 145 degrees.

For Chicken
1/2 cup Flour
1/2 cup Cornmeal or Cracker Crumbs
1/4 cup Parmesan Cheese
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/4 tsp Thyme
1/4 tsp Basil

Combine all ingredients in a large ziplock bag and shake well. When ready to use, brush chicken pieces with olive oil and place in bag; shake well to coat. Bake chicken pieces at 375 degrees for 35-45 minutes or until juices run clear. Yield: coating for 8 - 10 pieces of chicken.