thekitchenman Dry Spice Rub Kit. This is my way of keeping small amounts of all the necessary spices and herbs. I buy them from the bulk section and first taste to be certain of the quality. Freshness you will be able to smell and taste. I try to find spices, herbs and seeds in whole form and crush or grind as needed. Putting a dry rub on chicken, beef, lamb or seafood’s will give you a delicious personal taste result. A few attempts and soon you will master the control of desired flavours. My first attempts to use rubs on protein came from eating some filets of fish that were blackened with a real hit of flavour’s and I found the origins of this Cajun Spicy Rub had a great Canadian history brought there by the Acadians. thekitchenman Cajun Spicy Rub Mi2 Tbs. smoked paprika 2 Tbs. cayenne pepper 1Ttbs. fresh ground black peppercorns, 2 Tbs. granulated garlic flakes. 3 Tbs. granulated onion flakes 2 Tbs. dried file’ gumbo [sassafras] 2 Tbs. Kosher or Sea Salt. [Makes 1 ½ cups] With the flat side of a French knife crush all the ingredients together until you have a powdery consistency. Use a spice grinder if you have one. Store in a glass bottle and use the rub on your favourite cut of meat, chicken, or seafood. Kiwi Chicken Marinade 1 cup natural organic yoghurt 1 loose packed cup of fresh chopped mint. 4 Kiwi fruit skinned and mashed. 1 Tbs. fresh coriander seeds, crushed. 1 Dash of cayenne pepper. Salt and black pepper to taste 2 Tbs. virgin olive oil. Mix together the ingredients and smear over your chicken to marinate. Chill in the fridge for at least 4 hours. [Makes 2 cups] This marinade makes a roast lamb bbq on charcoal taste just like the Greek Restaurants on the Danforth would serve. Greek Style Lamb Marinade 1 Cup fresh rosemary fine chopped 8 cloves garlic, crushed and minced 1 Cup olive oil 3 lemons, halved, juiced with the pulp. 1 Tbs. black pepper. Mix ingredients together and thoroughly massage into the lamb. Let the marinade work its flavours into the meat for at least 5 hrs. Use for basting the lamb while on the BBQ. [Makes 2 Cups] Marinades are great to add a personal flavour hit to any meat, fowl or seafood. When putting marinades on shell fish only marinate for a short period or it will cause the meat to become mushy after cooking. Shrimp Marinade 1/2 cup olive oil 1/2 cup vegetable oil ½ cup lemon juice 2 Tb tomato paste 1/4 cup chopped parsley 1Tbs.dried oregano 1/2 tsp salt 2 Tb chopped garlic 1 1/2 tsp hot pepper sauce Whisk all the ingredients together. Add to peeled shrimp and marinate for 30 minutes only. Keep marinade in a glass jar and keep refrigerated. (Makes 1 ¼ cups) This Lamb marinade is great kept in a glass container refrigerated and used for grilling racks of lamb done in your oven. Lamb Marinade 1/2 cup olive oil 1/2 cup vegetable oil 1/2 cup fresh lemon juice 4 cloves garlic 1 tsp salt 1tsp oregano 1 tsp rosemary 1 cup thinly sliced onions 10 bay leaves 1/4 cup chopped parsley Beat together the oils and lemon juice. Peel and smash the garlic and add to oil mixture along with other ingredients. Marinate lamb or goat for at least 8 hours in the refrigerator. Baste with the garlic marinade during grilling. (Makes 2 cups)
thekitchenman Dry Spice Rub Kit.
This is my way of keeping small amounts of all the necessary spices and herbs.
I buy them from the bulk section and first taste to be certain of the quality. Freshness you will be able to smell and taste. I try to find spices, herbs and seeds in whole form and crush or grind as needed.
Putting a dry rub on chicken, beef, lamb or seafood’s will give you a delicious personal taste result. A few attempts and soon you will master the control of desired flavours.
My first attempts to use rubs on protein came from eating some filets of fish that were blackened with a real hit of flavour’s and I found the origins of this Cajun Spicy Rub had a great Canadian history brought there by the Acadians.
thekitchenman Cajun Spicy Rub Mi2 Tbs. smoked paprika
2 Tbs. cayenne pepper
1Ttbs. fresh ground black peppercorns,
2 Tbs. granulated garlic flakes.
3 Tbs. granulated onion flakes
2 Tbs. dried file’ gumbo [sassafras]
2 Tbs. Kosher or Sea Salt. [Makes 1 ½ cups]
With the flat side of a French knife crush all the ingredients together until you have a powdery consistency. Use a spice grinder if you have one. Store in a glass bottle and use the rub on your favourite cut of meat, chicken, or seafood.
Kiwi Chicken Marinade
1 cup natural organic yoghurt
1 loose packed cup of fresh chopped mint.
4 Kiwi fruit skinned and mashed.
1 Tbs. fresh coriander seeds, crushed. 1 Dash of cayenne pepper.
Salt and black pepper to taste
2 Tbs. virgin olive oil.
Mix together the ingredients and smear over your chicken to marinate. Chill in the fridge for at least 4 hours. [Makes 2 cups]
This marinade makes a roast lamb bbq on charcoal taste just like the Greek Restaurants on the Danforth would serve.
Greek Style Lamb Marinade
1 Cup fresh rosemary fine chopped
8 cloves garlic, crushed and minced
1 Cup olive oil
3 lemons, halved, juiced with the pulp.
1 Tbs. black pepper.
Mix ingredients together and thoroughly massage into the lamb. Let the marinade work its flavours into the meat for at least 5 hrs. Use for basting the lamb while on the BBQ. [Makes 2 Cups]
Marinades are great to add a personal flavour hit to any meat, fowl or seafood. When putting marinades on shell fish only marinate for a short period or it will cause the meat to become mushy after cooking.
Shrimp Marinade
1/2 cup olive oil
1/2 cup vegetable oil
½ cup lemon juice
2 Tb tomato paste
1/4 cup chopped parsley
1Tbs.dried oregano
1/2 tsp salt
2 Tb chopped garlic 1
1/2 tsp hot pepper sauce
Whisk all the ingredients together.
Add to peeled shrimp and marinate for 30 minutes only.
Keep marinade in a glass jar and keep refrigerated. (Makes 1 ¼ cups)
This Lamb marinade is great kept in a glass container refrigerated and used for grilling racks of lamb done in your oven.
Lamb Marinade
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup fresh lemon juice
4 cloves garlic
1 tsp salt
1tsp oregano
1 tsp rosemary
1 cup thinly sliced onions
10 bay leaves
1/4 cup chopped parsley
Beat together the oils and lemon juice.
Peel and smash the garlic and add to oil mixture along with other ingredients.
Marinate lamb or goat for at least 8 hours in the refrigerator. Baste with the garlic marinade during grilling. (Makes 2 cups)