South of the Border Chile Rub

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This is our version of Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

Ingredients

  • 3 tablespoons ground ancho chile

  • 2 teaspoons ground chile de arbol

  • 2 teaspoons ground chipotle chile

  • 2 teaspoons dried oregano, Mexican preferred

  • 2 teaspoons onion salt

  • 1 teaspoon ground cumin

  • 1 teaspoon powdered garlic

Instructions

Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

 

Cajun Rub

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‘This rub works well on fish and is especially good on shrimp. Sprinkle it on the seafood and allow it to marinate at room temperature for about an hour. This rub is also good on chicken before it’s grilled.’

Ingredients

paprika, garlic powder, thyme, onion powder, bay leaf

Instructions

Ancho Chile Dry Rub

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Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

Ingredients

  • 4 ancho chiles, stems removed and seeded, dried in the oven

  • 2 teaspoons whole white peppercorns

  • 1 teaspoon whole black peppercorns

  • 1/2 teaspoon celery seed

  • 3 and 1/2 teaspoons cumin seed

  • 1 teaspoon thyme

  • 1 small bay leaf

  • 1 teaspoon annato seeds

  • 1 and 1/2 teaspoons salt

Instructions

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

 

Peruvian Mixed Seafood Ceviche

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This particular ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available. The use of corn and sweet potatoes signal this dish as being very typically Peruvian. Serve it as an entree for lunch or dinner on those hot and sweltering days of summer. Note: This recipe requires advance preparation.

Ingredients

  • 3/4 cup fresh lime juice

  • 3/4 cup fresh lemon juice

  • 3 dried ají chiles, seeds and stems removed, crushed in a mortar, or substitute 2 New Mexican chiles (mild) or 6 piquins (hot)

  • 1 clove garlic, minced

  • 1 large red onion, sliced paper thin

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 pound white fish fillets, such as catfish, cut into 1 inch pieces

  • 1 pound cleaned shellfish (clams, oysters, or mussels or a mix)

  • 1 teaspoon paprika (optional)

  • 1 tablespoon chopped fresh parsley, Italian preferred

  • 3 sweet potatoes, peeled and cut into 1-inch thick slices

  • 3 ears of fresh corn, cleaned and cut into 2-inch thick slices

  • 4 Bibb lettuce leaves

Instructions

Combine all the ingredients except the potatoes, corn, and lettuce a large ceramic bowl, mix well, cover tightly, and refrigerate for 3 to 5 hours. If the citrus juice doesn’t cover the fish, add more.

Just before serving, bring a large pot of salted water to a boil, and drop in the sweet potatoes and boil for 10 minutes. Then, add the rounds of corn to the pot and boil for another 10 minutes. Drain the vegetables thoroughly.

Drain the fish in a colander to remove the marinade and arrange the fish on the lettuce on 4 dinner plates. Garnish with the sweet potatoes and the rounds of corn.

Louisiana Crab Cakes w/ Tomato and Chile Tartar Sauce

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These delicious crab cakes are a wonderful way to use crab meat. The sauce is unusual and adds a dash of flavor. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus. Note: This recipe requires advance preparation.

Ingredients

  • Fresh Tomato and Chile Tartar Sauce

  • 2 cups mayonnaise

  • 1/4 cup fresh lemon juice, or to taste

  • 1/4 cup minced onion

  • 2 tablespoons minced drained bottled capers

  • 12 cornichons (French sour gherkins), minced

  • 2 fresh jalapeño chiles, seeds and stems removed, minced

  • 2 tomatoes, peeled, seeded, and minced

  • Louisiana Crab Cakes

  • 6 tablespoons unsalted butter, cut into bits

  • 3/4 cup all-purpose flour

  • 2 cups milk

  • Salt and freshly ground black pepper to taste

  • 1 pound crab meat, picked over, ground fine

  • ½ cup minced red bell pepper

  • 2/3 cup minced green bell pepper

  • ½ cup minced yellow bell pepper

  • ½ cup minced green onion

  • ½ teaspoon ground cayenne

  • 3 cups fine, fresh bread crumbs

  • 2 tablespoons vegetable oil

  • 2 tablespoons butter

  • Lemon wedges for garnish

Instructions

To make the tartar sauce, whisk together the mayonnaise, the lemon juice, onion, capers, cornichons, chiles, tomatoes, salt, and black pepper, and cover and chill the sauce for at least one hour or preferably overnight.

In a saucepan, heat the 6 tablespoons of butter over moderately low heat until the foam subsides, add the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously, and bring the mixture to a boil. Add salt and black pepper to taste and simmer the white sauce, stirring, for 10 minutes.

In a large bowl, combine the crab meat, bell peppers, green onions, cayenne, and the white sauce and let the mixture cool. Stir in 1 cup of the bread crumbs, shape the mixture into cakes using 1/4 cup measure, and dredge the cakes in the remaining 2 cups of bread crumbs, coating them thoroughly.

In a skillet heat some of the butter and oil over a moderately high heat until it is hot but not smoking; saute the crab cakes, in batches, for 3 or 4 minutes on each side, or until they are just golden, and transfer them to paper towels to drain. Add more of the butter and oil as you cook the remaining cakes.

Serve the crab cakes with the tartar sauce and lemon wedges.