TEXAS DRY RUB

1   CLOVE GARLIC, CRUSHED 
1   TEASPOON MUSTARD SEEDS, CRUSHED 
1   TABLESPOON SALT 
1   TEASPOON CHILI POWDER 
1   TEASPOON GROUND RED PEPPER 
1   TEASPOON PAPRIKA 
1/2   TEASPOON GROUND CORIANDER 
1/2   TEASPOON GROUND CUMIN 
 
MASH TOGETHER GARLIC AND MUSTARD SEEDS. ADD SALT, CHILI POWDER, RED PEPPER, PAPRIKA, CORIANDER, AND CUMIN; MIX WELL. MAKES 1/4 CUP. 
  
SEAFOOD SEASONING RUB

2   TABLESPOONS LIME JUICE (JUICE OF 1 LIME) 
1   SHALLOT, MINCED 
2   GARLIC CLOVES, MINCED 
1/4   TEASPOON PINK PEPPERCORNS, CRUSHED 
1/2   TEASPOON DRIED THYME 
1/4   TEASPOON DRIED DILL 
1/4   TEASPOON SALT 
1/4   TEASPOON DRIED TARRAGON 

IN A SMALL BOWL, COMBINE ALL INGREDIENTS. COVER AND STORE IN REFRIGERATOR UNTIL READY TO USE. MAKES 4 SERVINGS. SERVING SIZE = 1/8 CUP.  
 
JAMAICAN RIBS  (RUB/PASTE)

SERVES 4 TO 6  
 
4 LB. PORK RIBS  
1/4 CUP GREEN ONIONS, CHOPPED  
3 CLOVES GARLIC  
2 TO 5 JALAPEO PEPPERS  
1/4 CUP GREEN CHILE PEPPERS  
2 TBS. CRUSHED PINEAPPLE  
1 TBS. GROUND ALLSPICE  
1 TBS. JAMAICAN JERK  
1 TBS. FRESH GINGER  
1 TSP. GROUND NUTMEG  
1 TSP. SALT  
1 TBS. PEANUT OIL  
4 TBS. BROWN SUGAR  
4 TBS. BBQ SAUCE  
12 BAY LEAVES, SOAKED IN WATER OVERNIGHT  
 
IN A FOOD PROCESSOR OR BLENDER PUREE THE GREEN ONIONS, GARLIC, JALAPEO AND GREEN CHILE PEPPERS, AND PINEAPPLE WITH THE ALLSPICE, JAMAICAN JERK, GINGER, NUTMEG, SALT, PEANUT OIL, BROWN SUGAR, AND BBQ SAUCE.   SCORE THE PORK RIBS SLIGHTLY BY MAKING SMALL SLASHES EVERY TWO INCHES. RUB THE PUREE MIXTURE ON RIBS AND REFRIGERATE 1 OR 2 DAYS, TURNING AND RE-RUBBING THE RIBS AS NECESSARY.   GRILL THE RIBS INDIRECTLY BY PLACING A DRIP PAN IN THE BOTTOM OF GRILL AND FILLING IT WITH WATER. PLACE THE SOAKED BAY LEAVES IN THE WATER. PLACE COALS ON SIDES. SLOWLY GRILL THE RIBS ON RACK ABOVE DRIP PAN FOR 2-3 HOURS OVER LOW HEAT. WOOD CHIPS MAY BE ADDED TO THE 
FIRE FOR EXTRA FLAVOR.

BRUCE'S BBQ RUB

1/2 CUP FIRMLY PACKED LIGHT BROWN SUGAR
1/2 CUP WHITE SUGAR
1/4 CUP SEASONED SALT
1/4 ONION POWDER
1/4 CUP PAPRIKA
2 TABLESPOONS PEPPER
2 TABLESPOONS CHILE POWDER
2 TABLESPOONS DRY MUSTARD
1 TSP POULTRY SEASONING
1 TSP THYME
1 TSP TARRAGON
1 TSP GINGER
1/2 TSP ALLSPICE

PLACE ALL INGREDIENTS IN A RESEALABLE GALLON SIZE FREEZER BAG.  MAKE SURE BAG IS SEALED.  SHAKE AND TUMBLE THE MIXTURE UNTIL ALL INGREDIENTS ARE THOROUGHLY MIXED.  YIELD: 2 CUPS
**NOTE: BUY HERBS AS WHOLE LEAVES AND CRUSH JUST BEFORE USING.  CRUSH AS FINELY AS POSSIBLE TO A POWDER.

SANDI'S LEG OF LAMB RUB

(FOR 5-6 LB LEG OF LAMB)

1/2 CUP SUGAR
1/2 CUP GARLIC SALT
2 TABLESPOONSD GARLIC POWDER
2 TABLESPOONS MINT
1 TSP ROSEMARY

COMBINE ALL INGREDIENTS INTO A SEALABLE PLASTIC FREEZER BAG AND SEAL THE BAG.  SHAKE AND TOSS THE BAG UNTIL THE RUB MIXTURE IS THOROUGHLY MIXED.  SPRINKLE OVER ENTIRE LEG OF LAMB.  BARBECUE (INDIRECT METHOD) AT 220 DEGREES UNTIL AN INTERNAL TEMPERATURE OF 165 DEGREES IS REACHED IN THE THICKEST PART OF THE LEG.  YIELD: 1 CUP.
**NOTE: MINT AND ROSEMARY SHOULD BE PURCHASED AS LEAVES, THEN PULVARIZED JUST BEFORE YOU USE THEM.  

BEEF AND PORK RUB

1/2 CUP FIRMLY PACKED BROWN SUAR
1/2 CUP SEASONED SALT
1/2 CUP PAPRIKA
2 TABLESPOONS PEPPER
3 TABLESPOONS CHILE POWDER
1 TABLESPOON ONION GRANULES
1 TABLESPOON GARLIC GRANULES.
1 TABLESPOON GINGER
1/2 TSP CAYENNE

MIX INGREDIENTS TOGETHER IN AN AIRTIGHT CONTAINER OR FREEZER BAG.  SEAL AND SHAKE THOROUGHLY TO MIX.  YIELD: 1 1/2 CUPS

ACROSS THE ROAD RUB

(GOES WELL WITH CHICKEN)

6 TABLESPOONS FIRMLY PACKED BROWN SUGAR
3 TABLESPOONS SPIKE SEASONING
2 TABLESPOONS PAPRIKA
1/2 TSP ONION POWDER
1/4 TSP GARLIC POWDER
1/4 TSP PEPPER
1/4 TSP GINGER

PLACE ALL THE INGREDIENTS IN A RESEALABLE PLASTIC BAG, CLOSE, AND SHAKE TO MIX THOROUGHLY.  YIELD: 1 CUP

CAUTION:  SINCE THIS RUB CONTAINS BROWN SUGAR, KEEP THE CHICKEN AWAY FROM DIRECT HEAT, OTHERWISE THE RUB AND THE MEAT MIGHT SCORCH.

HOT AND SWEET SPICE RUB

THIS RUB GIVES AN INTERESTING SWEET AND SPICY FLAVOR TO ALL KINDS OF MEAT.

PREP TIME: 5 MINUTES
YIELD: 2 TABLESPOONS

2 TSP CHILI POWDER
1 TSP PAPRIKA
1 TSP BROWN SUGAR, FIRMLY PACKED
1/2 TSP FLOUR
1/2 TSP GARLIC SALT
1/4 TSP GROUND CINNAMON
1/4 TSP GROUND ALLSPICE
PINCH OF PEPPER
KOSHER OR TABLE SALT

COMBINE ALL INGREDIENTS AND USE AS A RUB FOR 2 TO 2 1/2 POUNDS OF BEEF, POULTRY, OR PORK.  COAT THE FOOD LIGHTLY WITH OIL BEFORE APPLYING.  SPRINKLE GRILLED FOOD LIGHTLY WITH ADDITIONAL KOSHER OR TABLE SALT BEFORE SERVING (IF DESIRED).

CAJUN STYLE STEAK RUB

THIS IS AN ALL PURPOSE RUB FOR TENDER STEAK CUTS THAT NEED NO MARINATING.  TRY IT ON SIRLOIN, T-BONE, PORTERHOUSE, TENDERLOIN, AND RIBEYE.  

PREP TIME:  5 MINUTES
YIELD: ENOUGH FOR ABOUT 2 POUNDS OF MEAT

1 TABLESPOON OF OLIVE OIL
3 CLOVES GARLIC, PEELED AND MINCED (ABOUT 1 TABLESPOON)
1 1/2 TSP CHILI POWDER
3/4 TSP GROUND CUMIN
3/4 TSP DRIED THYME LEAVES
3/4 TSP DRIED OREGANO LEAVES
1/4 TSP CAYENE PEPPER
1/4 TSP BLACK PEPPER
1/4 TSP SALT

COMBINE ALL INGREDIENTS INA SMALL BOWL.  USING YOUR FINGERS, GENEROUSLY RU THE MIXTURE ON BOTH SIDES OF THE STEAKS; COVER WITH PLASTIC WRAP AND LET STAND FOR 20 TO 30 MINUTES AS THE GRILL PREHEATS.  GRILL OVER MEDIUM HEAT UNTIL DONE AS DESIRED.  SEASON WITH ADDITIONAL SALT AFTER GRILLING (IF DESIRED).

PEPPER AND HERB RUB

HERE'S A TASTY RUB THAT'S GOOD WITH PORK, POULTRY, OR BEEF

PREP TIME: 10 MINUTES
YIELD:  ABOUT 3 TABLESPOONS, OR ENOUGH FOR ABOUT 2 TO 2 1/2 POUNDS OF PORK, CHICKEN OR BEEF.

1 TABLESPOON PAPRIKA
1 TSP GARLIC POWDER
1 TSP CAYENNE PEPPER
1/2 TSP ONION POWDER (OPTIONAL)
1/2 TSP GROUND WHITE PEPPER (OPTIONAL)
1/2 TSP DRIED THYME
1/2 TSP DRIED OREGANO LEAVES
1/2 TO 3/4 TSP SALT
1/4 TSP BLACK PEPPER
2 TSP GRATED LEMON PEEL

BRUSH THE FOOD GENEROUSLY WITH VEGETABLE OR OLIVE OIL ON ALL SIDES BEFORE RUBBING WITH THE HERB MIXTURE.  IN A JAR WITH A TIGHT FITTING LID, COMBINE ALL INGREDIENTS EXCEPT THE LEMON PEEL.  ADD THE GRATED LEMON PEEL JUST BEFORE RUBBING ON CHOPS, RIBS, TENDERLOINS OR KEBABS.  IF YOU HAVE THE TIME, COVER THE RUBBED FOOD WITH PLASTIC WRAP AND REFRIGERATE FOR 30 MIUTES TO 2 HOURS BEFORE GRILLING.

PEPPERY PARSLEY RUB FOR TENDER STEAKS

IN THE FOLLOWING RECIPE, 1 TABLESPOON OF CRUSHED BLACK PEPPERCORNS GIVES A SUBTLE PEPPERY FLAVOR.  TO KICK UP THE HEAT, USE 1 1/2 TO 2 TABLESPOONS.

PREP TIME: 15 MINUTES
GRILLING TIME: 14 MIUTES
YIELD: 4 SERVINGS

6 TABLESPOONS FINELY CHOPPED ITALIAN PARSLEY
4 LARGE CLOVES GARLIC, PEELED AND MINCED (ABOUT 4 TSP)
1 TABLESPOON (OR MORE, IF DESIRED) WHOLE BLACK PEPPERCORNS, CRUSHED
2 TABLESPOONS OLIVE OIL
2 TSP DRIED BASIL
2 TSP GRATED LEMON PEEL
4 TENDER BEEF STEAKS, 6 TO 8 OZ EACH, CUT 1 INCH THICK AND TRIMMED OF FAT
1/4 TSP SALT OR TO TASTE

IN A SMALL MIXING BOWL, COMBINE THE PARSLEY, GARLIC, CRUSHED PEPPERCORNS, OLIVE OIL, DRIED ASIL AND LEMON PEEL.  RUB THE MIXTURE GENEROUSLY ON BOTH SIDES OF THE STEAKS.  WRAP THE STEAKS IN PLASTIC AND REFRIGERATE FOR 30 MINUTES OR UNTIL READY TO GRILL.  PREPARE A MEDIUM FIRE IN A CHARCOAL OR GAS GRILL.  REMOVE THE STEAKS FROM THE REFRIGERATOR AND SPRINKLE THEM WITH SALT.  PLACE ON AN OILED GRID, DIRECTLY OVER THE HEAT.  GRILL, UNCOVERED, FOR ABOUT 14 MINUTES FOR MEDIUM RARE, OR UNTIL DESIRED DONENESS, TURNING EVERY 4 TO 5 MINUTES.  CARVE THE STEAK ACROSS THE GRAIN INTO THIN SLICES.  SEASON WITH ADDITIONAL SALT (IF DESIRED).

FIVE SPICE ASIAN RUB

FIVE SPICE POWDER IS AN AROMATIC MIXTURE OF EQUAL PARTS CINNAMON, CLOVES, FENNEL SEED, STAR ANISE, AND SOMETIMES GINGER OR CRUSHED SZECHWAN PEPPERCORNS.  COMMERCIAL BLENDS OF FIVE SPICE POWDER ARE AVAILABLE IN ASIAN MARKET AND MANY SUPERMARKET SPICE SECTIONS.  THIS RECIPE IS SUFFICIENT RUB FOR ABOUT A POUND OF STEAK.  YOU CAN DOUBLE OR TRIPLE THE INGREDIENTS TO COVER MORE FOOD (IF DESIRED).  IT IS ALSO AN EXCELLENT RUB FOR PORK OR POULTRY.

PREP TIME: 10 MINUTES
GRILLING TIME: 14 MINUTES
YIELD: 2 SERVINGS

2 TSP FIVE SPICE POWDER
2 CLOVES GARLIC, PEELED AND MINCED
2 TSP VEGETABLE OIL
1/4 TSP SALT

IN A SMALL MIXING BOWL, COMBINE THE FIVE SPICE POWDER, GARLIC, OIL AND SALT AND PEPPER.  USING YOUR FINGERS, GENEROUSLY RUB THE SPICE MIXTURE ON BOTH SIDES OF THE STEAKS.  PLACE THE STEAKS ON A LARGE SHALLOW PLATE.  COVER AND REFRIGERATE FROM 30 MINUTES TO 2 HOURS.  PREPARE A MEDIUM FIRE IN A CHARCOAL OR GAS GRILL.  PLACE THE STEAKS ON AN OILED GRID, DIRECTLY OVER THE HEAT.  GRILL, UNCOVERED, FOR 14 MINUTES FOR MEDIUM RARE OR TO DESIRED DONENESS, TURNING EVERY 5 MINUTES.  SEASON THE STEAKS WITH ADDITIONAL SALT (IF DESIRED).  CARVE THE STEAKS ACROSS THE GRAIN INTO THICK SLICES AND SERVE.

MUSTARD SEED RUB

THIS SPICY SWET AND NOT TOO HOT RUB TASTES GREAT ON BEEF OR CHICKEN. THE MUSTARD SEEDS AND MARJORAM ADD TEXTURE TO THE RUB AND HELP IT FORM A DELICIOUS CRUST ON THE MEAT.  GARAM MASALA IS A BLEND OF SWEET SPICES USED FREQUENTLY IN EAST INDIAN COOKING YOU CAN FIND GARAM MASALA IN GOURMET FOOD STORES OR INDIAN MARKETS; IF YOU CAN MAKE YOUR OWN USING THE INGREDIENTS BELOW.  FOR BEST RESULTS, GRIND YOUR SPICES FRESH.

6 TABLESPOONS GARAM MASALA (OR THE FOLLOWING BLEND)
2 TABLESPOONS FRESHLY GROUND PEPPER
2 TABLESPOONS CORIANDER
1 TABLESPOON CARDAMOM
1/2 TABLESPOON CINNAMON
1/2 TABLESPOON CLOVES
1 1/2 CUPS FIRMLY PACKED BROWN SUGAR
1/8 CUP SALT
1/8 CUP PAPRIKA
1 TABLESPOON MUSTARD SEEDS
1 TABLESPOON PASILLA OR ANCHO CHILES (OR GROUND CHILE POWDER)
1 TEASPOON GARLIC GRANULES
1 TSP GINGER
1/2 TSP CUMIN
1/2 TSP MARJARAM

PLACE GARAM MASALA SPICES INTO A DRY PAN AND ROAST OVER LOW HEAT UNTIL THEY BEGIN TO RELEASE THEIR AROMA.   LET THE MIXTURE COOL.  GRIND TO A COARSE TEXTURE IN A SPICE MILL.  ADD TO OTHER INGREDIENTS IN A SEALABLE, AIRTIGHT CONTAINER OR FREEZER BAG, SHAKE AND TOSS INGREDIENTS UNTIL THOROUGHLY MIXED.  YIELD: 2 1/2 CUPS

TANDOORI SPICE RUB

THE TANDOORI IS AN OVEN USED IN EAST INDIA FOR COOKING.  THIS RUB WILL GIVE CHICKEN OR FISH THE AUTHENTIC FLAVOR OF FOOD STRAIGHT OUT OF BOMBAY.  IT WORKS WELL AT HIGH TEMPERATURES, SO YOU CAN USE IT FOR EITHER GRILLING OR BARBECUING.  

1 TSP GINGER
1 TSP CUMIN
1 TSP CORIANDER
1 TSP PAPRIKA
1 TSP TURMERIC
1 TSP SALT
1 TSP CAYENNE

PLACE ALL INGREDIENTS I A RESEALABLE PLASTIC BAG, CLOSE, AND SHAKE TO MIX THOROUGHLY.  YIELD: 2+ TABLESPOONS

JAMAICAN JERK RUB

1 MEDIUM ONION
1/2 CUP MINCED SCALLION
4 TO 6 MINCED HABANERO PEPPERS
2 TSP FRESH THYME LEAVES
2 TSP SALT
1 TSP ALLSPICE
1 TSP PEPPER
1/2 TSP CINNAMON
1/4 TSP NUTMEG

PUT INGREDIENTS TOGETHER IN A FOOD PROCESSOR UNTIL THEY FORM A SPREADABLE PASTE.  LEFTOVER RUB MAY BE STORED IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH.  YIELD: 1 CUP

PURELY PORK RUBBIG EASY RUB

BIG FLAVOR AND EASE OF PREPARATION ARE THE ESSENTIALS OF THIS RU, WHICH GOES WELL WITH BEEF AND PORK.  IT HAS A GOOD BALANCE OF SWEETNESS, TANG AND JUST A LITTLE HEAT FROM THE WHITE PEPPER.

1/2 CUP FIRMLY PACKED BROWN SUGAR
1/2 CUP ONION SALT
1 TABLESPOON DRY MUSTARD
1 TABLESPOON PAPRIKA
1/2 TABLESPOON WHITE PEPPER

COMBINE ALL INGREDIENTS IN AN AIRTIGHT CONTAINER OR FREEZER BAG.  SHAKE THOROUGHLY TO MIX.  YIELD 3/4 CUP.

THIS RUB IS BEST USED WITH LARGER CUTS OF PORK SUCH AS SHOULDERS AND THE LIKE, BUT IT ALSO GOES WELL WITH TENDERLOIN AND SPARERIBS.

2 TABLESPOONS SALT
2 TABLESPOONS FIRMLY PACKED BROWN SUGAR
2 TABLESPOONS SUGAR
2 TSP PAPRIKA
2 TSP PEPPER
1 TSP CUMIN
1 TSP ONION POWDER
1 TSP GARLIC POWDER
1/2 TSP CAYENNE

COMBINE THE INGREDIENTS IN AN AIRTIGHT CONTAINER OR FREEZER BAG.  SHAKE AND TOSS TO MIX.  YIELD: 1/2 CUP

HOT N HONEY RUB

GREAT ON PRIME RIB OR PRAWNS

1/4 CUP PREPARED HORSERADISH
1 TSP CHILE POWDER
2 TSP SOY SAUCE
2 TSP HONEY

COMBINE ALL INGREDIENTS IN A BOWL.  MASH UNTIL SMOOTH.  YIELD: 1/3 CUP

WILD WILLY'S NUMBER ONE-DERFUL RUB

THIS IS OUR MAIN ALL PURPOSE RUB, GOOD ON RIBS, BRISKET, CHICKEN AND MORE

3/4 CUP PAPRIKA
1/4 CUP GROUND BLACK PEPPER
1/4 CUP SALT
1/4 CUP SUGAR
2 TABLESPOONS CHILI POWDER
2 TABLESPOONS GARLIC POWDER
2 TABLESPOONS ONION POWDER
2 TSP CAYENNE

MIX THE SPICES THOROUGHLY IN A BOWL.  STORE COVERED IN A COOL DARK PANTRY.

POULTRY PERFECT RUB

CHICKEN AND OTHER POULTRY CAN TAKE A VARIETY OF RUBS WELL, DEPENDING ON THE FLAVOR YOU WANT, BUT THIS IS OFTEN OUR TOP CHOICE.

3/4 CUP PAPRIKA
1/4 CUP GROUND BLACK PEPPER
1/4 CUP CELERY SALT
1/4 CUP SUGAR
2 TABLESPOONS ONION POWDER
2 TABLESPOONS DRY MUSTARD
2 TSP CAYENNE
ZEST OF 3 TO 4 LEMONS, DRIED AND MINCED

MAKES ABOUT 2 CUPS

MIX THE SPICES THOROUGHLLY N A BOWL. STORE COVERED IN A COOL, DARK PANTRY.  

NOTE:  LEMON ZEST CAN BE AIR-DRIED OVERNIGHT.  IF YOU'RE IN A HURRY TO GET YOUR POULTRY IN THE PIT,  DRY THE ZEST IN A 225 DEGREE OVEN OR SMOKER FOR 8 TO 10 MINUTES.

SAMBAL MINT PASTE

I'D TRY A SATAY WTIH THIS RECIPE

1/2 CUP FRESH MINT LEAVES
1/2 CUP FRESH CILANTRO LEAVES
1/4 CUP UNSALATED CASHEW PIECES
1/2 CUP TAMARIND JUICE
4 TO 5 THAI BIRD PEPPERS, OR 3 TO 4 DRIED RED CHILE PEPPERS, SEEDED

COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR AND BLEND TO A PASTE.  YIELD: 1 CUP

TANDOORI PASTE

THIS IS WONDERFUL WITH CHICKEN OR A FIRM FISH

1 TSP GINGER
1 TSP CUMIN
1 TSP CORIANDER
1 TSP PAPRIKA
1 TSP TURMERIC
1 TSP SALT
1 TSP CAYENNE
1/2 CUP YOGURT
2 TABLESPOONS LEMON JUICE

COMBINE ALL  DRY INGREDIENTS.  ADD THE YOGURT AND LEMON JUICE.  MIX THOROUGHLY.  COAT THE CHICKEN OR FISH TO MARINATE OVERNIGHT IN THE REFRIGERATOR.  YIELD: 1/3 CUP.

GREEN CHILE PASTE

THIS IS EASY TO ASSEMBLE AND VERY TASTY TOO

1 CAN (4 OZ) MILD OR HOT GREEN CHILES
2 TSP CHILE POWDER
3 TABLESPOONS VEGETABLE OIL

COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR.  PROCESS UNTIL SMOOTH.  YIELD: 1/3 CUP

MOLASSES PASTE

THIS IS A HANDY LITTLE RECIPE TO USE WHEN YOU ARE PINCHED FOR TIME.  IT CAN BE USED ON POULTRY, BEEF OR PORK.  

2 1/2 TABLESPOONS DIJON MUSTARD
1/4 CUP CHILI SAUCE
4 TSP MOLASSES

COMBINE ALL INGREDIENTS IN A BOWL. MIX THOROUGHLY.  YIELD: 1/2 CUP

YUCATAN ANCHIOTE PASTE

YOU WILL FIND VARIATIONS OF THIS PASTE AT THE ROTISSERIAS IN THE YUCATAN.  THE BARBECUE THERE IS VIBRANT WITH THE FLAVORS OF CITRUS AND PEPPER.

1 1/2 CUPS WATER
1/2 CUP ANNATTO SEEDS, FOUND IN LATIN MARKETS
2 TSP OLIVE OIL
1 ONION, COARSELY CHOPPED
4 CLOVES GARLIC, MINCED
2 SERRANOS, SEEDED, MEMBRANES REMOVED, FINELY MINCED
1/2 CUP ORANGE JUICE
1/4 CUP GRAPEFRUIT JUICE
1 TSP FRESHLY CRACKED PEPPER
1/2 TSP SALT, TO TASTE
JUICE OF 1 LIME, TO TASTE

PLACE WATER IN A SAUCEPAN OVER HIGH HEAT.  WHEN THE WATER BOILS, ADD THE ANNATTO SEEDS.  REMOVE FROM HEAT AND ALLOW TO SOAK 15 MINUTES.  DRAIN AND SET ASIDE THE SEEDS.  DISCARD THE FLUID.  HEAT OIL IN A SAUCEPAN OVER MEDIUM HEAT.  WHEN HOT, ADD ONION AND SAUTE 4 MINUTES OR UNTIL GOLDEN.  ADD GARLIC AND SERRANOS AND COOK 3 MINUTES.  ADD DRAINED ANNATTO SEEDS, FRUIT JUICES, AND PEPPER.  SEASON WITH SALT.  BRING TO A BOIL.  LOWER HEAT AND SIMMER ABOUT 10 MINUTES, OR UNTIL REMAINING LIQUID IN THE PAN IS REDUCED TO ABOUT 2 TABLESPOONS.  ADD LIME JUICE AND REMOVE FROM HEAT.  PLACE IN A BLENDER AND PUREE UNTIL SMOOTH.  YIELD: 4 CUPS.

SPICY ORANGE PASTE

CHICKEN IS YOUR BEST BET HERE

1/4 CUP ORANGE JUICE
1/4 CUP GRAPEFRUIT JUICE
4 CLOVES GARLIC, CHOPPED
1 HABANERO PEPPER, SEEDED AND MINCED
2 TABLESPOONS CHOPPED CILANTRO
2 TABLESPOONS ANNATTO OIL OR VEGETABLE OIL WITH 1 TSP PAPRIKA
1 TABLESPOON LIME JUICE
1 TABLESPOON RED WINE VINEGAR
2 TSP CUMIN
2 TSP OREGANO
1/2 TSP SALT
1/2 TSP PEPPER

COMBINE ALL INGREDIENTS UNTIL THEY FORM A PASTE LIKE CONSISTENCY. YIELD: 1 CUP

PRIMO PASTE

THIS IS A BASIC GENERAL PURPOSE PASTE, GOOD FOR A RANGE OF LEAN FOODS, PARTICULARLY TURKEY

1 WHOLE BULB GARLIC, PEELED
6 TABLESPOONS COARSE GROUND BLACK PEPPER
6 TABLESPOONS KOSHER SALT
1/4 TSP CAYENNE OR GROUND CHIPOTLE CHILE
6 TABLESPOONS GARLIC FLAVORED OIL

MAKES ABOUT 1 CUP

IN A MORTAR AND PESTLE OR WITH A FOOD PROCESSOR, COMBINE THE PASTE INGREDIENTS, MASHING THE ARLIC WITH THE PEPPER, SALT, AND CAYENNE OR CHIPOTLE.  ADD THE OIL TO FORM A THICK PASTE.  REFRIGERATE THE PASTSE, COVERED, FOR UP TO 2 WEEKS.

NOTE: OIL BASED PASTES WORK ESPECIALLY WELL ON FISH AND LEAN MEATS, SUCH AS VENISON, CABRIOT AND CHICKEN.  EXPERIMENT WITH OILS OF VARIED FLAVORS, INFUSED WITH GARLIC, BASIL OR OTHER HERBS.  UNREFINED OR LIGHTLY REFINED OILS, SUCH AS CORN OR PEANUT, ADD THEIR OWN PLEASING TASTE.

NAME YOUR HERB PASTE

MIX AND MATCH YOUR FAVORITE FLAVORSIN THIS PASTE. WE LIKE MINT WITH TROUT AND LAMB, BASIL ON CHICKEN AND TUNA, PARSELY FOR BEEF, CILANTRO WITH SHRIMP AND SALMON, AND SAGE ON CABRITO, DUCK, AND PORK.

1 1/2 CUPS FRESH HERBS (MINT, BASIL, ITALIAN FLAT-LEAF PARSELY, CILANTRO, OR SAGE)
10 TO 14 GARLIC CLOVES
1 TEASPOON SALT
1 CUP OIL, PREFERABLY OLIVE OR ANOTHER TYPE OF FLAVORFUL OIL THAT COMPLEMENTS YOUR RECIPE

MAKES ABOUT 1 1/2 CUPS

IN A FOOD PROCESSOR, COMBINE THE HERBS, GARLIC, AND SALT. PROCESS UNTIL THE HERBS ARE FINELY CHOPPED. ADD THE OIL IN A SLOW STREAM, MIXING THOROUGHLY. THE PASTE SHOULD BE REFRIGERATED AND USED WITHIN A DAY OR TWO.

KENTUCKY PRIDE

THIS SMOKEY SWEET PASTE CAN ENHANCE BETTER CUTS OF PORK AND BEEF

1 MEDIUM ONION, PREFEREABLY A SWEET VARIETY, CHUNKED
1/4 CUP BOURBON
2 TABLESPOONS BROWN SUGAR
2 TABLESPOONS GROUND BLACK PEPPER
1 TABLESPOON OIL, PREFERABLY CANOLA OR CORN

MAKES ABOUT 1 1/4 CUPS

COMBINE THE PASTE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PROCESS UNTIL THE ONION IS FINELY CHOPPED AND A THICK PUREE FORMS.  REFRIGERATE THE PASTE, COVERED, FOR UP TO 2 WEEKS.  

VARIATION:  SUBSTITUTE BEER OR TEQUILA FOR THE BOURBON AND MATCH THE PASTE WITH CHICKEN OR GAME BIRDS.

THUNDER PASTE

A MORE EXOTIC BLEND THAT'S SUPERB ON CHICKEN AND SHRIMP.

1 SMALL ONION, CHUNKED
1/3 CUP ORANGE JUICE
2 TABLESPOONS PEANUT OIL
2 TSP GROUND ANISE SEEDS
1 TSP TURMERIC
1 TSP CURRY POWDER
1 TSP SALT
1/2 TSP GROUND ALLSPICE
1/2 TSP GROUND CINNAMON

COMBINE THE PASTE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PROCESS UNITL THE ONION IS FINELY CHOPPED AND A THICK PUREE FORMS.  REFRIGERATE THE PASTE, COVERED, FOR UP TO 2 WEEKS.

MEXICAN CHILI PASTE

ENOUGH FOR 1 MEDIUM LARGE OR 2 SMALL CHICKENS

GRATED ZEST AND JUICE OF 1 ORANGE, 1 LIME AND 1 LEMON
5 GARLIC CLOVES, FINELY CRUSHED
3 TABLESPOONS MILD CHILI POWDER
1 TABLESPOON PAPRIKA
1 TSP GROUND CUMIN
1/2 TSP DRIED OREGANO
1/4 TSP GROUND CINNAMON
1 TABLESPOON OLIVE OIL
1 TSP SALT
1/2 GREEN CHILI, CHOPPED, OR MORE TO TASTE

MIX 1/2 TSP OF EACH FRUIT ZEST AND ALL THE JUICES WITH THE OTHER INGREDIENTS, ADDING MORE SPICES IF DESIRED.  LET STAND FOR AT LEAST 30 MINUTES TO THICKEN BEFORE COATING THE MEAT.

SOUTHERN SOP

THIS IS ONE VERSION, AMONG HUNDREDS OF THE TRADITIONAL PORK BASTE USED THROUGHOUT THE SOUTH.

2 CUPS CIDER VINEGAR
1 CUP WATER
3 TABLESPOONS GROUD BLACK PEPPER
2 TABLESPOONS SALT
1 TABLESPOON WORCESTERHIRE SAUCE
1 TABLESPOON PAPRIKA
1 TABLESPOON CAYENNE

MAKES ABOUT 3 1/2 CUPS.

COMBINE THE INGREDIENTS IN A SAUCEPAN.  HEAT THE MOP AND USE IT WARM.

BASIC BEER MOP

ANYTHING FROM TEXAS BRISKET TO BOSTON BUTT WILL HAPPILY LAP UP THIS BREW. 

12 OZ BEER
1/2 CUP CIDER VINEGAR
1/2 CUP WATER
1/4 CUP OIL, PREFERABLY CANOLA OR CORN
1/2 MEDIUM ONION, CHOPPED
2 GARLIC CLOVES, MINCED
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TABLESPOON NUMBER ONE-DERFUL RUB OR OTHER DRY RUB OR SEASONING THAT COMPLEMENTS THE FLAVOR OF YOUR DISH.

MAKES ABOUT 3 CUPS.

COMBINE THE INGREDIENTS IN A SAUCEPAN.  HEAT THE MOP AND USE IT WARM. 

LEMON MOP

A DELICIOUS BASE FOR CHICKEN, FISH AND SEAFOOD

1 1/2 CUPS CHICKEN STOCK
1/2 CUP FRESH LEMON JUICE
1/2 MEDIUM ONION, CHOPPED
1/2 CUP BUTTER
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TABLESPOON PREPARED YELLOW MUSTARD
2 TSP POULTRY PERFECT RUB

MAKES ABOUT 3 CUPS

COMBINE THE INGREDIENTS IN A SAUCEPAN.  HEAT THE MOP AND USE IT WARM. 

LIGHTNING MOP

THIS IS GOOD WITH POULTRY AND SHRIMP DISHES

3 CUPS CHICKEN OR TURKEY STOCK
1/3 CUP OIL, PREFERABLY CANOLA OR CORN
1/4 CUP MINCED PICKLED JALAPENOS
1/4 CUP JALAPENO JELLY

MAKES ABOUT 4 CUPS

COMBINE THE INGREDIENTS IN A SAUCEPAN.  HEAT THE MOP AND USE IT WARM.

POP MOP

UNLESS YOU BRAG TOO MUCH, NO ONE IS LIKELY TO GUESS THE SOURCE OF THE INTERESTING SWEET FLAVOR IN YOUR FOOD.  THE MOP IS ESPECIALLY GOOD ON ONIONS.

3 CUPS DR PEPPER, COCA COLA, OR RC COLA
2 TABLESPOONS OIL, PREFERABLY CANOLA OR CORN

MAKES ABOUT 3 CUPS

COMBINE THE INGREDIENTS IN A SAUCEPAN.  HEAT THE MOP AND USE IT WARM.

BASIC SHALLOT BUTTER

1/2 CUP UNSALTED BUTTER, SOFTENED
DASH OF LEMON JUICE
2 SHALLOTS, FINELY CHOPPED
SALT AND BLACK PEPPER

COMBINE ALL THE INGREDIENTS WELL, THEN EITHER SERVE AT ROOM TEMPERATURE OR CHILL AND SLICE.  PLACE ON THE HOT FOOD AND ALLOW IT TO MELT AND BLEND IN.

VARIATIONS:  
TARRAGON BUTTER:  ADD 2 TSP OF CHOPPED FRESH TARRAGON TO THE BASIC SHALLOT BUTTER.
FRESH DILL BUTTER:  DILL BUTTER IS EXCELLENT WITH GRILLED SALMON.  ADD 2 TSP OF CHOPPED FRESH DILL TO THE BASIC SHALLOT BUTTER.

HAZELNUT BUTTER

1/2 CUP UNSALTED BUTTER, SOFTENED
3 SHALLOTS, CHOPPED
4 TABLESPOONS CHOPPED HAZELNUTS, TOASTED
1-2 TSP PEAR, CIDER OR RASPBERRY VINEGAR
SALT AND BLACK PEPPER

MIX THE BUTTER WITH THE SHALLOTS, HAZELNUTS, AND VINEGAR.  COMBINE WIHT A FORK AND SEASON WELL.

GREEN PEPPERCORN BUTTER

1 TABLESPOON GREEN PEPPERCORNS IN WATER, DRAINED
3 SHALLOTS, FINELY CHOPPED
1/2 CUP UNSALTED BUTTER, SOFTENED
1 TABLESPOON BRANDY
SALT AND BLACK PEPPER

POUND THE PEPPERCORNS USING A MORTAR AND PESTLE, OR WITH A FORK.  ADD THE SHALLOTS, BUTTER, AND BRANDY AND MIX WELL.  SEASON TO TASTE.

SUN DRIED TOMATO AND BASIL BUTTER

4 GARLIC CLOVES, FINELY CHOPPED
1/2 CUP UNSALTED BUTTER, SOFTENED
5-8 SUN DRIED TOMATOES IN OIL, DICED, PLUS 1/2 TSP OF THE OIL
3 TABLESPOON FINELY CHOPPED FRESH BASIL LEAVES
SALT AND BLACK PEPPER

COMBINE THE GARLIC WITH THE BUTTER AND SUN DRIED TOMATOES, THEN WORK IN THE BASIL AND SEASON WELL.

ROSEMARY MUSTARD BUTTER

1/2 CUP UNSALTED BUTTER, SOFTENED
1 TABLESPOON DIJON MUSTARD
2 GARLIC CLOVES, FINELY CHOPPED
2 TABLESPOONS CHOPPED FRESH ROSEMARY
SALT AND BLACK PEPPER

COMBINE THE BUTTER WITH THE OTHER INGREDIENTS AND SEASON TO TASTE.  USE WITH VEAL OR LAMB CHOPS.

RASPBERRY AND ROASTED GARLIC BUTTER

6 ROASTED GARLIC CLOVES, PEELED AND PUREED
1/2 CUP UNSALTED BUTTER, SOFTENED
25 FRESH RASPBERRIES, MASHED
DASH OF RASPBERRY VINEGAR
SALT AND BLACK PEPPER
 
COMBINE THE GARLIC WITH THE BUTTER.  MIX WELL, THEN WORK IN THE RASPBERRIES AND VINEGAR AND SEASON.


