From teransdell@worldnet.att.net Fri Jun 19 14:23:36 1998 Date: Sat, 23 May 1998 14:54:02 -0700 From: Tod Ransdell To: "chile-heads@globalgarden.com" Subject: [CH] Rub Me! I got these from the "Recipe of the Week" on the Mind Body Soul Network. Thought you might enjoy them. Don't know if they will beat Wild Willy's Number One-derful Rub, but they sould be worth a try. Preparation time: 5 minutes INGREDIENTS: Dry Rub #1 2 tablespoons salt 3 tablespoons brown sugar 1 tablespoon allspice 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly cracked black pepper 1 tablespoon cayenne pepper 4 tablespoons paprika Dry Rub #2 This Pan-African rub is adapted from a recipe given to me by Chef Dumi of Londolozi. 1 teaspoon cumin seed 1 teaspoon fennel seed 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon black pepper 1/2 teaspoon white sesame seeds 1/2 teaspoon dry thyme 1/2 teaspoon dry mustard powder 1/2 teaspoon ground allspice Dry Rub #3 2 tablespoons salt 2 tablespoons paprika 1 tablespoon freshly ground black pepper 1 tablespoon lemon peel 2 tablespoon garlic powder 1 tablespoons onion powder 1 tablespoon dry thyme 1 tablespoon dry oregano PROCEDURE: Combine the ingredients until well blended. Rub on chicken, fish, beef or lamb and grill. Store leftover rub in an airtight jar. HINTS: For stronger flavor let the chicken, meat or fish marinate with the rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack of lamb. The recipe called for plain yogurt to top the rub. For two racks, I used the entire dry rub recipe and 1 cup of yogurt. Try this same procedure on chicken or fish for a moist, scrumptious result. If you wish, eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give as a hostess gift. [Part 2, Text/HTML 89 lines] [Unable to print this part]