Tuesday, March 8, 2011

There's the Rub

I promised you two rub/seasoning recipes tonight…  The steak and chop rub is extremely simple but totally flavorful.  It’s not that the ingredients are anything out of the ordinary; for me it was about getting just the right amount of each ingredient into the mix. 

The Jerk seasoning is a bit more complex, but also made from basic ingredients.   It’s amazing to me that we go out and buy spice mixtures when we already have a lot of these things on hand in our pantry.

So, with no further adieu… 

T-Bone Steaks rubbed with MK's Steak Rub
MK’s Steak and Chop Rub
1 Tablespoon Course Sea Salt
1 Tablespoon Garlic Powder
½ Tablespoon Onion Powder
½ Tablespoon Ground Coriander
½ Tablespoon Freshly Ground Black Pepper

Combine all ingredients and mix well.  Store in a covered container in your pantry for one month.

Home-style Jerk Seasoning
2 Tablespoons firmly packed Light Brown Sugar
1 Tablespoon Garlic Salt
½ Tablespoon Onion Powder
½ Tablespoon Crushed Red Pepper
½ Tablespoon dried Thyme
½ Tablespoon Cinnamon
½ Teaspoon Ground Allspice

Combine all ingredients and mix well.  This recipe makes enough rub for four lbs of chicken, ribs or chops or for one whole, four lb. whole chicken (for Beer Can Chicken).

My Beer Can Chicken, with Jerk Rub and Steak Sauce

Cook's note:  I use this jerk rub along with a little olive oil, and then I baste my beer can chicken during the last five minutes of cooking time with a healthy dose of Heinz 57® Steak Sauce.*  Try it.  It's fantastic!

*Not a paid endorsement.

Yesterday's Dinner = Today's Lunch
Since this is part two of last night’s blog, I wanted to show you what that leftover pasta salad can do.  Add a can of tuna and a little extra mayo; lay a bed of fresh spinach on a plate and top it with the salad... an amazingly light and delicious lunch!

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