Bar-B-Que Rubs Part 1

Summer is here and most of the rest of you are breaking out your grills. Here is AZ we are trying to find shade at any cost. Anyway I am asked if I have some good BBQ rub recipes, and yes I have a few I have used. Some wet some dry but all very flavorful and easy to manipulate to your liking.

I like to mix dry rubs into Red Wine Vinegar or some Rice wine vinegar to use as a wet mop during cooking. I do not marinate in the vinegar though it is to much for some meats and will start to dry them out.

Southern rub
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 Tbsp Paprika
1 Tbsp Ground Lavender flowers
Pinch of Salt
1/4 Tsp Fresh ground Black pepper


Asian Rub
1 Tbsp Garlic powder
1 Tbsp Onion Powder
1 Tbsp Ground Ginger
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Clove
1/2 Tsp Ground Coriander
1/2 Tbsp Paprika
pinch salt
pinch fresh ground pepper


Southwest
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Cayenne (less if you do not like it hot)
1 Tbsp Grated lemon peel
Salt and pepper to taste


Get your creative juices flowing and create something you like. Remember use only spices and herbs that will not burn quickly on the grill. Almost anything can benefit from low and slow cooking. It will give the meat a chance to absorb all the flavors you have spent time to get onto the meat. Also Bar-B-Que does not have to happen outside.Pre-heat your oven to its highest temp and ready your meats. Open the oven door and insert the meat onto a middle rack, immediately close the door and lower the temp to 225 and let cook for 1 to 6 hours depending on the meat and the level of tenderness it has before cooking.

Cooking for fun and profit: "traditional" Almond Biscotti

Cooking for fun and profit: "traditional" Almond Biscotti: "Traditional Almond biscotti (twice baked) are a staple of any Italian bakery. There are as many variations on Biscotti as there are bakeries..."

"traditional" Almond Biscotti

Traditional Almond biscotti (twice baked) are a staple of any Italian bakery. There are as many variations on Biscotti as there are bakeries and moms making them. Without giving away my personal trade secret Biscotti I am going to help out with a traditional recipe that you might find in any coffee shop in a plastic wrapper only these are 1000 times better because you made them!!!!!

3 1/4 C Flour
2/3 C Sugar
1/4 Tsp Salt
1 Tsp Baking Powder
12 Tbsp Cold unsalted butter
3 Large Eggs
Zest from one orange (chopped fine)
2 Tsp Almond Extract (or Vanilla if you do not have Almond)
1 C whole blanched Almonds

Combine all dry ingredients in a large bowl. Except Almonds

"cut" in butter to dry to form a cornmeal consistency (do this as fast as possible once butter starts to melt it will get pasty and nobody wants that)

Wisk egg orange zest and extract until combined.

Add to dry and mix to form dough. Add Almonds just to incorporate

Knead dough on a lightly floured surface, folding dough over itself 4 or 5 times. Wrap in plastic and chill for about 60 minutes

Remove from refer and divide dough in half

Roll each half into a log about 14 inches long

Place onto parchment line baking sheets pressing down slightly to form a biscotti shape.

Bake in a preheated 350 oven 20 to 25 minutes until just turning brown

Cool for 5 minutes. and then slice on a bias about 1/2 to 3/4 inch thick

Return slices to baking sheet and bake again for 5 to 10 minutes until browned a little more.

Let cool and dip into chocolate or just brew up a great espresso and dip cookies plain.

Garlic Aioli (Mayonaisse)

I thought we should do some staple items so you can create sauces and other recipes truly from scratch. Mayo is an all purpose staple. I like to use it to coat fish for a nut or coconut crust and then bake. This is a garlic flavored Aioli works great for a nice Roast Beef sandwich or on a piece of salmon.


16 garlic cloves (peeled and Green removed)
8 Egg yolks (reserve the whites for a nice omelet)
1/4 C white wine vinegar
1/4 C Dijon mustard
Juice from 2 lemons
Salt and white pepper to taste
6 C Light olive oil

Combine first 6 ingredients in a blender and process until combined and somewhat smooth

While motor is running slowly add oil in a stream until all is added. If it is a little to thick add a little more lemon juice and stir until consistency you like.

You have made a Garlic Mayo congratulations!!! Don't like garlic? What is wrong with you? anyway , add 1/4 C of roasted red pepper and a small seeded chili pod instead and make a classic Rouille sauce

Buffalo Chicken and Rice

Messing around with some leftovers I came up with a real good casserole even on a hot day this one is good with a nice side salad.

Serves about 4

2 C shredded chicken (or meat from one rotisserie chicken from grocer)
2 C Cooked white or brown rice
1 C shredded Colby Jack cheese
1/2 C your favorite buffalo wing sauce
1/2 C sour Cream
1/4 C heavy cream (optional)


Mix all in a large bowl, pack into a rectangular baking pan. Top with a little Panko bread crumb (also optional. I like the crunch)

Bake at 350 for 30 minutes until panko is browned and casserole is bubbling. If you do not have a kitchen thermometer, please get one. Cook to internal temp of 165 degrees

Allow to cool for a few minutes as this can be very hot for a while.

NO ONE SAID LOW CALORIE

Watermelon, mint and feta salad

Light, refreshing and ooohh so tasty. Remember to let this salad sit for at least one hour to develop its flavors.

1 large seedless watermelon
2 oz mint leaves (sliced thinly)
1/2 C crumbled Feta cheese (plain)
1/2 C white balsamic vinegar
1/4 C Honey
2 Tbsp Cracked black pepper

If the watermelon is not sweet enough for you add 1/4 C white sugar to give it a little kick.

Cut watermelon into 1" cubes.

In a large bowl mix watermelon, mint, feta and black pepper.

Whisk Balsamic and honey to combine and pour over melon mixture.

Let sit for one hour in refrigerator covered.

Serve


This recipe would also be a great place to add some of the pickled onions I taught you earlier but go easy with them as they are already sweet and you do not want to over power this dish. It makes a great side for cold fried chicken or a nice grilled salmon steak.

Deviled Chicken Salad

Deviled Eggs, Deviled Ham? why not Deviled chicken salad. I created this dish for a specific customer at the store and it became a fast hit for more than a few.

I hope you enjoy

2 C. Shredded Chicken
1/4 C. Diced onion (White or yellow)
1/4 C. Diced Celery
1/4 C. Diced Carrot
1/2 to 3/4 C. Light or regular Mayo
2 Tbsp Good strong horseradish
2 Tsp Whole grain Mustard (Deli mustard)
salt and pepper to taste
3 hard boiled eggs (chopped)

Mix all in a large bowl and let sit covered in refrigerator for at least one hour.

Serve with a thick slice of Sourdough bread in a sandwich or just spread on crackers.

Roasted Fuji Apple salad

This is an awesome salad for those hot summer nights cool and refreshing and just right with a great chilled Amber or Hefeweizen.


4 Fuji apples
1 Sprig fresh Rosemary
1/2 C Walnuts
4 OZ Cheddar Cheese (your favorite flavor mild, sharp, or whatever)
1 bag of Spring mix lettuces (about 8 oz.)
1/2 C Honey Dijon Vinaigrette

Cut apples in half, and cut out core and seeds. Place on a cookie sheet cut side up, place a small piece of Rosemary on each half. Roast in a 400 oven for 12 minutes, remove and cool completely.

In the same oven, even the same cookie sheet toast the walnuts until you smell their toasty fragrance. Cool completely

Grate the cheddar cheese and keep in refer.

Assemble the plates:  Divide the spring mix among 4 plates, slice apples thinly, and place fanned out over spring mix, sprinkle toasted walnuts and cheddar cheese over the apples. Drizzle with Honey Dijon dressing.

To make this a little more of a substantial meal add sliced grilled chicken breast.


Honey Dijon Vinaigrette:

2 Tbsp Dijon mustard
2 Tbsp Honey
1/4 C red wine vinegar
1/4 C walnut or other flavored oil

whisk or blend until combined.

Feel Good fruit salad

So I told you how to make pickled onions, so how do you use them?

Feel Good fruit salad (just made that up)

This serves 2 people a hearty portion or 4 people as an appetizer


1 large ripe plum
1/2 cantelope or honeydew melon (I prefer Cantelope)
1/2 C crumbled Feta cheese
1/4 C sliced Almonds
1/2 C Pickled onions

Seed plum and slice thin, Seed cantelope and peel, slice thin (cantelope should be cut into half moon shape and then half again to make 1/4 moon? sounds confusing? just cut the melon thin and make it easy to eat with a fork.)

Mix all the above in a bowl and toss.


Vinaigrette: 1 lime juiced, zest that same lime and chop zest fine, 1/4 C olive oil, and 3 Tbsp Honey. whisk all until well combined. Pour over melon and plum mixture and toss to coat.

Crack some fresh pepper and sprinkle a little kosher salt and serve.

I like to serve this over a bed of mixed greens but it is very good all by itself. Very refreshing salad for our smoking hot summers here is Arizona.

How to make pickled onions in a few easy steps

I love pickled onions in salads and with Fish or Chicken. Here is a very easy way to make pickled onions to use with your favorite dish.

2 large red or Vidalia sweet onions (sliced thin)
1/4 C honey
1/2 C red wine vinegar
1 Tbsp Sea Salt or Kosher salt
1/2 Tsp Red pepper flakes (optional)

Put all this in a small bowl and mix until honey is dissolved. Cover with a plate or plastic wrap at room temperature for 1 hour stirring every 20 minutes to make sure all is coated evenly. Drain liquid into another bowl. Onions are ready to eat. Keep in a clean container in the cooler for up to three days

I like to use liquid for salad dressings, just mix with your favorite oil and add any ingredients you want to make a great dressing