SOUL FOOD COLUMN - SPICE RUB
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate, or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground.
In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in Steak au poivre.
Spice rubs can also have ingredients like herbs, crushed garlic or oil added to make a paste. The spice rub can be left on or partially removed before cooking.
Spice rubs are mainly used for preparing meats and fish. There are a large number of different recipes for rubs and most of them are targeted towards a specific kind of food.
The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture to culture.
BBQ BRISKET RUB
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.
BEST ODDS RIB RUB
This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon salt
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar
August 31, 2008
Sizzler Cheese Toast
Sizzler Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.1. Preheat a griddle or large frying pan on medium-high.2. Spread cheese mixture on bread about 1/4" thick.3. Place bread cheese side down on griddle. Cook until cheese has browned.
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.1. Preheat a griddle or large frying pan on medium-high.2. Spread cheese mixture on bread about 1/4" thick.3. Place bread cheese side down on griddle. Cook until cheese has browned.
Fried Catfish Po Boys
Fried Catfish Po Boys
Servings: 4
4 Catfish fillets (4 - 6 oz.)
1/2 c All-purpose flour
1 lg Egg
1/4 c Milk
3/4 c Yellow cornmeal
2 ts Cayenne pepper
1 ts Garlic powder
1 ts Salt
1/2 ts Black pepper
6 tb Salad oil
4 ea French bread rolls - 6" long Slightly warmed
1/2 c Mayonnaise
2 c Shredded lettuce
2 md Ripe tomatoes - sliced thin
Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal withcayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmealmixture. Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets untilcrisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutesmore. Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightlywith mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato
Servings: 4
4 Catfish fillets (4 - 6 oz.)
1/2 c All-purpose flour
1 lg Egg
1/4 c Milk
3/4 c Yellow cornmeal
2 ts Cayenne pepper
1 ts Garlic powder
1 ts Salt
1/2 ts Black pepper
6 tb Salad oil
4 ea French bread rolls - 6" long Slightly warmed
1/2 c Mayonnaise
2 c Shredded lettuce
2 md Ripe tomatoes - sliced thin
Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal withcayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmealmixture. Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets untilcrisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutesmore. Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightlywith mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato
Death By Chocolate Upside Down Cake
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips
Preheat oven to 375 Grease 13 x 9 inch pan.Sprinkle coconut and pecans evenly over bottom of greased pan.In large bowl mix cake mix, oil, water & eggs at a low speed untilmoistened. Beat 2 minutes at high speed. Spoon batter evenly overcoconut & pecans.FrostingIn another large bowl combine powdered sugar, margarine and creamcheese. Beat until smooth and creamy. Spoon evenly over batter towithin 1" of edges.Bake at 375F 40-50 minutes or until tests done.
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips
Preheat oven to 375 Grease 13 x 9 inch pan.Sprinkle coconut and pecans evenly over bottom of greased pan.In large bowl mix cake mix, oil, water & eggs at a low speed untilmoistened. Beat 2 minutes at high speed. Spoon batter evenly overcoconut & pecans.FrostingIn another large bowl combine powdered sugar, margarine and creamcheese. Beat until smooth and creamy. Spoon evenly over batter towithin 1" of edges.Bake at 375F 40-50 minutes or until tests done.
Cattleman's Spread
Cattleman's Spread
1 cup pecans - chopped
2 tablespoons butter or margarine
16 ounces cream cheese - softened
1 cup sour cream
1/2 teaspoon garlic powder
5 ounces dried beef - chopped
4 teaspoons diced onion
crackers and breadsticks
In a skillet, saute pecans in butter until golden; set aside. In amixing bowl, beat cream cheese until smooth. Add sour cream and garlicpowder; mix well. Stir in beef and onion. Spread into a greased 8-in.square baking dish. Top with the pecans.Bake, uncovered, at 350 degrees for 20 minutes or until heatedthrough. Serve with crackers and breadsticks.Yield: 3 1/2 cups.
1 cup pecans - chopped
2 tablespoons butter or margarine
16 ounces cream cheese - softened
1 cup sour cream
1/2 teaspoon garlic powder
5 ounces dried beef - chopped
4 teaspoons diced onion
crackers and breadsticks
In a skillet, saute pecans in butter until golden; set aside. In amixing bowl, beat cream cheese until smooth. Add sour cream and garlicpowder; mix well. Stir in beef and onion. Spread into a greased 8-in.square baking dish. Top with the pecans.Bake, uncovered, at 350 degrees for 20 minutes or until heatedthrough. Serve with crackers and breadsticks.Yield: 3 1/2 cups.
3 Cheese Enchilada's
3 Cheese Enchilada's
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack andMozzarellacheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Directions:Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumininmedium bowl.Spread 1 cup salsa onto bottom of 13x9-inch baking dish.Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.Placetortillas, seam side down, on salsa. Top with remaining salsa andcheese.Bake at 350° F for 30 minutes or until thoroughly heated. Serve withslicedblack olives, sliced green onions and sour cream, if desired.
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack andMozzarellacheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Directions:Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumininmedium bowl.Spread 1 cup salsa onto bottom of 13x9-inch baking dish.Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.Placetortillas, seam side down, on salsa. Top with remaining salsa andcheese.Bake at 350° F for 30 minutes or until thoroughly heated. Serve withslicedblack olives, sliced green onions and sour cream, if desired.
Cucumber Salad
Labor Day Country Cucumber Salad
Nothin' fancy---easy as pie! And so refreshing on a hot afternoon.
1 Onion -- thinly sliced
1/2 cup White Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Cucumbers, 2 large
Slice cucumbers crosswise very thinly (use a slicing machine or a mandolin if available); put into glass serving dish. Add onion and mix well. Whisk remaining ingredients in small bowl until sugar is dissolved; pour over cucumbers and onions and mix well. Cover and refrigerate at least 24 hours before using, stirring occasionally.
Serves: 6
Nothin' fancy---easy as pie! And so refreshing on a hot afternoon.
1 Onion -- thinly sliced
1/2 cup White Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Cucumbers, 2 large
Slice cucumbers crosswise very thinly (use a slicing machine or a mandolin if available); put into glass serving dish. Add onion and mix well. Whisk remaining ingredients in small bowl until sugar is dissolved; pour over cucumbers and onions and mix well. Cover and refrigerate at least 24 hours before using, stirring occasionally.
Serves: 6
Brazilian Dreams
Brazilian Dreams
from Brazil
1/2 cup of water
1 1/2 tsps sugar
pinch of salt
1/2 cup of flour
2 eggs
salad oil for deep frying
powdered sugar and cinnamon sifted together
1. Place the water, sugar, and salt in a saucepan and bring to a boil.
2. Add the flour and stir quickly until the mixture forms a ball that doesn't separate.
3. Remove from the stove and cool. Add an egg and beat the mixture with a spoon until smooth. Add the other egg, beating the mixture thoroughly.
4. Drop small balls of the dough from a teaspoon into deep hot oil. Take out when brown and drain on a paper towel. Sprinkle with powdered sugar/cinnamon mixture.
from Brazil
1/2 cup of water
1 1/2 tsps sugar
pinch of salt
1/2 cup of flour
2 eggs
salad oil for deep frying
powdered sugar and cinnamon sifted together
1. Place the water, sugar, and salt in a saucepan and bring to a boil.
2. Add the flour and stir quickly until the mixture forms a ball that doesn't separate.
3. Remove from the stove and cool. Add an egg and beat the mixture with a spoon until smooth. Add the other egg, beating the mixture thoroughly.
4. Drop small balls of the dough from a teaspoon into deep hot oil. Take out when brown and drain on a paper towel. Sprinkle with powdered sugar/cinnamon mixture.
Cool Lemon Cake
COOL LEMON CAKE
1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping
Bake cake as directed on box in 9x13 rectangle pan and setaside to cool in pan. Next cook pudding as directed and setaside to cool as well. When cake is cooled, cut about 6holes 2/3 down and hollow out. Do not cut down to bottom ofpan. Pour pudding all over top of cake and let drip inholes. Spread whipped topping all over top of cake,covering pudding and refridgerate for at least an hour.
Note: I'm not going to try it with the whipped topping but with real whipped cream.
1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping
Bake cake as directed on box in 9x13 rectangle pan and setaside to cool in pan. Next cook pudding as directed and setaside to cool as well. When cake is cooled, cut about 6holes 2/3 down and hollow out. Do not cut down to bottom ofpan. Pour pudding all over top of cake and let drip inholes. Spread whipped topping all over top of cake,covering pudding and refridgerate for at least an hour.
Note: I'm not going to try it with the whipped topping but with real whipped cream.
New Posts...
I've decided I'm going to add recipes that I want to try at some point in my life. :) So they won't be tried and true.
August 10, 2008
Yippee Skippee!!!
I've not been keeping up with the current corn prices... This is very good news for me. Finally some good news...
Cattle Market Notes: Corn Drops Like A Stone, Beef Prices
Cattle Market Notes: Corn Drops Like A Stone, Beef Prices
Fried Corn
Fried Corn
This is my all time favorite summer dish. Only done once a year and that's when we can corn.
Fresh Sweet Corn cut off the cob
Butter
Salt and Pepper to taste
water
All amounts depend on how much you plan to make. But for argument sake here ya go... Add 6 c. corn, 1 stick of butter, 1/2 c water to a frying pan. Cook until the corn is of course cooked. Adding water as needed. However you want all but a little of the water to evaporate. Add salt and pepper. SERVE!!!! adding a tad bit more butter if you like onto the top. OHHH so good! Remember to taste as you go... but leave some for others... OR not.. :)
This is my all time favorite summer dish. Only done once a year and that's when we can corn.
Fresh Sweet Corn cut off the cob
Butter
Salt and Pepper to taste
water
All amounts depend on how much you plan to make. But for argument sake here ya go... Add 6 c. corn, 1 stick of butter, 1/2 c water to a frying pan. Cook until the corn is of course cooked. Adding water as needed. However you want all but a little of the water to evaporate. Add salt and pepper. SERVE!!!! adding a tad bit more butter if you like onto the top. OHHH so good! Remember to taste as you go... but leave some for others... OR not.. :)
Okra,potatoes, and onions
Okra, Potatoes, and Onions
Tender okra cut into 1/2"-1" pieces
potatoes cut into the same size as the okra
chopped onions
salt and pepper to taste
cornmeal
Oil
All of the amounts will vary depending on how much to you like each of the vegetables. We go with usually the same amounts of okra and potatoes and one medium onion. It's really up to you.
Lightly coat the okra with the cornmeal. In a frying pan add enough oil to fry with. NOT enough to deep fry though... You can always add more oil if need be. Add the potatoes and let them fry a few minutes, then add the okra and onions and salt/pepper to taste. Fry until the okra is tender and the potatoes are golden brown.
Tender okra cut into 1/2"-1" pieces
potatoes cut into the same size as the okra
chopped onions
salt and pepper to taste
cornmeal
Oil
All of the amounts will vary depending on how much to you like each of the vegetables. We go with usually the same amounts of okra and potatoes and one medium onion. It's really up to you.
Lightly coat the okra with the cornmeal. In a frying pan add enough oil to fry with. NOT enough to deep fry though... You can always add more oil if need be. Add the potatoes and let them fry a few minutes, then add the okra and onions and salt/pepper to taste. Fry until the okra is tender and the potatoes are golden brown.
August 5, 2008
Cavatini
Cavatini
1 lb pork sausage
1 lb hambuger
1- 12oz pkg. sliced pepperoni
1 med. onion chopped
1/4 c. green pepper chopped
1 32-oz jar spaghetti sauce
4 c. cooked pasta (1 c. each of 4 different kinds)
2 c. shredded Mozzarella cheese or more if you like... :)
1/2 c. grated parmasen cheese.
Brown meat, onion and green pepper in a large skillet. Drain off grease. Add pepperoni and spaghetti sauce. Cook on med. heat for 10-15 minutes, stirring occasionally. Remove from heat and add pasta and parmasen cheese, stir well. Pour into a 9x13 pre-sprayed casseraol dish. Top with Mozzarella cheese. Bake in a 375 oven until cheese melts.
1 lb pork sausage
1 lb hambuger
1- 12oz pkg. sliced pepperoni
1 med. onion chopped
1/4 c. green pepper chopped
1 32-oz jar spaghetti sauce
4 c. cooked pasta (1 c. each of 4 different kinds)
2 c. shredded Mozzarella cheese or more if you like... :)
1/2 c. grated parmasen cheese.
Brown meat, onion and green pepper in a large skillet. Drain off grease. Add pepperoni and spaghetti sauce. Cook on med. heat for 10-15 minutes, stirring occasionally. Remove from heat and add pasta and parmasen cheese, stir well. Pour into a 9x13 pre-sprayed casseraol dish. Top with Mozzarella cheese. Bake in a 375 oven until cheese melts.
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