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Archive for the ‘Marinades & Rubs’ Category

Enough to flavor 6 bonless pork chops; six boneless, skinless chicken breasts; eight to ten boneless, skinless chicken thighs; or eight turkey cutlest.

  • 2 tsp dark brown sugar
  • 2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  1. Mix the ingredients in a small bowl. 

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Enough to flavor 6 bonless pork chops; six boneless, skinless chicken breasts; eight to ten boneless, skinless chicken thighs; or eight turkey cutlest.

  • 2 tsp dark brown sugar
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 tsp salt
  1. Mix the ingredients in a small bowl. 

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Enough to flavor 6 bonless pork chops; six boneless, skinless chicken breasts; eight to ten boneless, skinless chicken thighs; or eight turkey cutlest.

  • 2 tsp dark brown sugar
  • 2 tsp fennel seeds, chopped coarsely
  • 1 1/2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  1. Mix the ingredients in a small bowl. 

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Enough to flavor 6 bonless pork chops; six boneless, skinless chicken breasts; eight to ten boneless, skinless chicken thighs; or eight turkey cutlest.

  • 2 tsp dark brown sugar
  • 1 tbsp paprika
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tsp garlic powder
  • 1 ts salt
  1. Mix the ingredients in a small bowl. 

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Makes 4 servings

  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp garlic salt
  • 3 medium-size all-purpose potatoes (about 1 1/4 lbs total)
  • 3/4 ketchup
  • 1 lb sirloin steak, trimmed
  • 1 medium-size onion, sliced into rings
  1. Heat oven to 450°F.  In bowl, blend chili powder, cumin, pepper and garlic salt. 
  2. Scrub potatoes; cut each into 8 wedges.  Place in a bowl; coat with nonstick cooking spray.  Toss with 1 tsp of the spice blend.  Place on a large baking sheet; roast at 450°F for 45 minutes, tossing occasionally. 
  3. Stir 1 1/2 tsp of the remaining spice blend in ketchup; rub steak with remaining spice blend.  Set aside. 
  4. Once potatoes have roasted for 30 minutes, start steak: Coat 10″ skillet with nonstick cooking spray and heat over medium-high heat.  Add steak; cook 3 minutes.  Turn over; cook 2 minutes.  Transfer to a baking pan; add to oven for 10 minutes as potatoes finish cooking. 
  5. Meanwhile, add onion and 1/2 cup water to skillet; reduce heat to medium and cook 6 minutes or until softened. 
  6. Check temperature of steak; it should register 145° on instant-read thermometer.  Serve steak topped with onions and with fries to chili ketchup. 

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Makes 4 servings

  • 4 pounds pork baby back ribs
  • 1 package Mesquite Marinade
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup orange juice
  1. Preheat charcoal or gas grill to medium heat. Place ribs on grill over indirect heat. Grill until ribs are done and tender, 1 to 1-1/2 hours; turn occasionally.
  2. Meanwhile, stir together remaining ingredients in a small bowl. Baste ribs with sauce, during last 20 minutes of grilling time, turn as necessary to coat all surfaces.

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