I forget where I found this recipe, but it’s solid gold. I have used on loads of meats and vegetables alike, so it’s versatile. And we often smoke meats on our charcoal bbq. The husband doesn’t like ribs with anything but this rub on it. Give it a go.
Creole Dry Rub:
2 TBSP + 1.5 TEA Paprika
2 TBSP Garlic Powder
1 TBSP ea: Onion Powder, Dry Oregano, Dry Thyme, Cayenne, Black Pepper
1 TEA Salt
Pour all into a small mason jar, give it a shake, and rub it all over generously all over your chicken, pork, beef and other.
I often double this recipe to have some on hand at a moment’s notice when cooking in the kitchen since it can be sprinkled over roasted veg or into a lovely breakfast hash.
For the coming months when it’s too hot to turn on even the broiler for five minutes, I bring you Eggplant Parmesan made on the stovetop.
Yes, I know you don’t like eggplant, but perhaps someone else you know does?
The idea is the same as a traditionally made eggplant parm but you forego the lovely browned cheese on each of the crispy breaded eggplant round medallion slices.
It starts out by laying some paper towel on a plate and putting 1/2″ eggplant slices on it. Salt both sides, and prick each medallion. Microwave them for 1 to 1.5 minutes, checking at the 1 minute mark for doneness. Remove any that are foldable; continue microwaving the thicker cuts.
Set up your basic 3 Stage Dredge Station:
1. Flour + S&P in the first bowl
2. Egg whisked up in the second bowl
3. Panko + Italian Seasoning in the third bowl
While your hot pan is heating up some oil, quickly flour, wash, and coat a few slices to drop in the hot pan over the oil. Continue dredging a few more medallions as you check the colour on the first batch. Flip when you hit a nice looking crust. Add a bit more oil around the first few and drop the second batch down to brown.
Remove the done medallions to rest on a wire rack over paper towel until all the slices have been fried. Wipe out the pan’s dirty oil, and add a tomato sauce of your choice. Plunk the eggplant medallions into the hot ragu (being careful not the fully submerge both sides). Cut or grate some mozzarella cheese and place some on each eggplant slice.
Place a lid (or a big sheet pan if you don’t have a matching lid) over top of the pan to let the cheese melt as everything hits the same temperature.
Fish out two slices and place them on lovely fresh bun. Top them with a bit of the ragu, and if you like some lettuce and roasted peppers or pickles (I love the crunch and taste contrast here), and EAT!
Have you ever make fajitas at home and thought, “This is missing something.” But you can’t put your finger on it? You know it should be something cold and/or creamy but you already put out the sour cream and that’s just not cutting it? Yeah, I’ve got you covered.
1/2 C ea: Mayo, Sour Cream
1/2 Lime, Juice & Zest
1/2 Tea Honey
1/4 Tea Cumin
Whisk up in a bowl or shake together in a mason jar. Spoon it over your fajitas and prepare to really enjoy your meal.
I discovered this one watching a tv cooking show. It’s going to be in heavy rotation around here this summer, me thinks. I can already imagine it plated beside the smoked ribs we are going to make on our charcoal bbq. Oh, boy!
Santa Fe Salad:
1 sm can Black Beans, rinsed
1 1/2 C Frozen Corn, rinsed to thaw quickly
1/4 C Red Onion, diced
Pinch Cilantro leaves, fine chop (garnish)
2 Limes, Juices
1/4 C Olive Oil
1 Tea ea: Chili Pepper Flakes, Garlic Powder, Honey
Shake the dressing up in a mason jar. Pour over veg mix. Toss in the bowl right before serving.
I love Tex-Mex (and real Mexican food when I get my hands on it). Otherwise, I make what I can at home when I’m in the mood and the produce is at its best throughout the year. One of the easiest sides/toppers for any dish is a little mix called Pico de Gallo. I can’t get enough. *drooling*
Pico de Gallo:
4 large Field Tomatoes (or 6 Romas), 1/4″ dice
1 Red Onion, fine dice
1 bunch Cilantro, fine diced leaves
1/2 Garlic Clove, grated
1 Jalapeno, seeded/fine dice
Big pinch Salt
I find the longer this can sit in the fridge setting up, the better it tastes.