‘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.’
paprika, garlic powder, thyme, onion powder, bay leaf
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.
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
Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.
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.
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
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.
Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.
This recipe and others can be found in the following article:
| The Heat of Competition: The Jack Daniels’ Championship |
1 cup sugar
1 cup seasoning salt
1 /2 cup paprika
1/3 cup red chile powder
1/3 cup black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.
This recipe and others can be found in the following article:
3 shallots, minced
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon vegetable oil, peanut preferred
1 cup chicken broth
½ cup peanut butter, either crunchy or smooth
3 tablespoons lime juice, fresh preferred
1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons Asian fish sauce
Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.
Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.
Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.
