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Herbs Rubs & Spices
This is my favorite big-flavored spice blend, guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields just over a cup; I tend to triple it, so I have extra rub on my pantry shelf when I need it. I make the big batch on a weekend when I have extra time, and then voilà it's there when I want it on a time-strapped weeknight.
For prebaking the pie shell, we prefer metal or ceramic pie weights because of their heft and ability to conduct heat. Remove the foil lining and weights only after the d...
This is a quick and tasty aioli that goes well with seafood, meat, vegetables, and sandwiches or as a standalone dip. I recommend not using olive oil, I did this once and...
Last Updated ( Tuesday, 08 December 2009 12:04 )
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The Datil is an exceptionally hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense). Datils are similar to habaneros but have a sweeter, fruitier...
Chipotles in adobo are chipotles that have been stewed in a lightly seasoned liquid. They have become very popular in Southwestern cooking because the provide a distincti...
Last Updated ( Friday, 14 August 2009 09:16 )
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Can your kitchen keep you well? It might help. Studies show that some spices and herbs have benefits beyond the delicious tastes and aromas they lend to our food. These s...
You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade that gets that great jerk flavor deep into the meat. You can use this marinade on all kinds of...
Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoe...
