Four gents. Four spice rub recipes. All outstanding.
John’s Zesty Chicken Spice Rub
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon thyme
Pinch onion powder
Pinch garlic powder
In a small mortar and pestle, mix all the dry ingredients. Grind until combined, then add enough extra virgin … Read more
You can buy this in stores or on Amazon, but handmade is SO much better!
Wikipedia says that achiote paste is strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade or rub for meat, then grilled, baked, barbecued, or … Read more
This recipe comes from the great American chef, Paul Prudhomme.
1 tablespoon sweet paprika
2-1⁄2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3⁄4 teaspoon white pepper
3⁄4 teaspoon black pepper
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon dried oregano leaves
Combine all ingredients. Keep unused portion in tight container.
Great for tempeh, fish, chicken, … Read more
Nothing like going low sodium to suddenly realize just how much one has been depending on salt and salty condiments for flavor 🙁
That said, it became a fun challenge to figure out how to do it…and the answer is “Bump up the strong flavors.”
Here are my favorite (currently!) no-salt seasonings:
TOMATO-BASED Sun-dried tomatoes, salsa+cilantro, tomato sauce-fennel-bay-saffron, tomato sauce+low-fat … Read more