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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
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon white sesame seeds
½ teaspoon dry thyme
½ teaspoon dry mustard powder
½ 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.
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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
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon white sesame seeds
½ teaspoon dry thyme
½ teaspoon dry mustard powder
½ 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.
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