LOVELESS DRY RUB
This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy!
Provided by breezermom
Categories Weeknight
Time 10m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Mix all the ingredients together. Store in an airtight container until ready to use.
- When ready, rub the seasoning into all sides of your meat until it is covered. Grill or cook your meat as you prefer.
Nutrition Facts : Calories 306.4, Fat 3.5, SaturatedFat 0.8, Sodium 245.2, Carbohydrate 71.4, Fiber 14, Sugar 35.1, Protein 8.2
LOVELESS SEASONED SALT
This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)!
Provided by breezermom
Categories Weeknight
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients together and store in an air-tight container.
POLLO VASCONGADO (BASQUE CHICKEN )
Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from the Basque region of Spain that she shared.
Provided by Acerast
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken pieces with salt and pepper.
- In a large skillet, fry chicken in olive oil until golden on all sides.
- Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
- Saute onion and garlic in the same oil that the chicken was cooked inches.
- When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
- Add the ham or bacon, paprika and wine; bring to a boil.
- Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
- Cover the pot, reduce the heat and simmer 30 minutes.
- Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
- Garnish with parsley sprigs.
- Helma suggests serving this with rice and a green salad.
Nutrition Facts : Calories 889.6, Fat 61.5, SaturatedFat 13.6, Cholesterol 259.9, Sodium 765.3, Carbohydrate 12, Fiber 1.4, Sugar 2.5, Protein 59.2
LONE STAR DRY RUB
This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.
Provided by Miss Annie
Categories Southwestern U.S.
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a bowl.
- Store in a tightly covered container.
- Store in the refrigerator.
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