Mucho Macho Pepper Rub Recipes

Steps:

• Mix all together.

Steps:

• Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into an insulated container and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish and some Spitfire Shrimp hanging off the side.;
• 4 cloves garlic, crushed and chopped
• 2 shallots, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter, cut into pieces
• 2 pounds jumbo shrimp, peeled and de-veined*
• 12 to 15 blades fresh chives, chopped, for garnish
• Preheat large nonstick skillet over medium-high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

Steps:

• Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. This spice mix is perfect for beef.

Steps:

• For the beans: Wash and soak beans in a bowl of water to cover overnight.
• Strain beans. Add 2 cups water, celery, onions, garlic, cumin and chili powder to a blender. Blend well. Add blended mixture to beans in a pot and cook until beans are tender. Add more water if necessary.
• For the mucho macho beef: Cook beef in a skillet on medium heat for 10 to 15 minutes. Add cumin, oregano and crushed red pepper. Mix well. Cook for 5 minutes, then add onions. Continue cooking until onions are translucent. Add paprika. Turn the heat down and simmer. Add salt and pepper to taste. Set aside to cool.
• For the dough: In a mixing bowl, add flour, shortening and baking powder. Mix well. Add salt to warm water in a measuring cup, then pour water into bowl and mix to make a ball. Remove from bowl and knead dough on a lightly-floured surface. Cover and let rest for about 5 minutes.
• Flour a countertop. Roll dough with a pin to 1/8-inch thick, adding flour as needed to prevent sticking. Cut out 4 1/2- to 5-inch circles and stack one on top of another. Wrap in plastic and chill for about 5 minutes.
• For the mucho macho empanada: Preheat oven to 400 degrees F.
• Set a dough disc in the palm of your hand. Spread prepared beans on the dough disc. Then add 1 1/2 tablespoons beef, cheese and serrano or jalapeno peppers, if using. Fold dough into a half-moon shape. Ruffle edges to close. (May use a fork to close an empanada as well.) Continue with remaining dough and fillings, placing empanadas on a greased pan 1-inch apart. Brush tops with egg wash and bake until golden brown, about 20 minutes.

Steps:

• Mix the rub ingredients together in a bowl.
• Massage the rub into the chicken and cook until done.

Steps:

• In a bowl mix together all the ingredients.
• Store in an airtight container in a cool, dry place.

Steps:

• Seperately roas peppercorns and allspice berries.
• Let cool and grind them finely.
• Mix with the other powders and store in an airtight container.

Steps:

• Grinf Peppercorns, Mustard, Lemon Peel, and Cumin Seed. Mix with all other ingredients and rub both sides of ribs, heavier on top. Smoke at 225 degrees for 4 to 6 hours or cook in a covered roasting pan in a 275 degree oven for 4 hours. Finish on a medium hot grill, basting with BBQ sauce until dark brown and well glazed.

Steps:

• Combine all ingredients.
• Shake before using.
• Store in airtight container.

Steps:

• Mix all seasonings together and rub pork generously. Place in a crockpot with the 1 cup of water and beef boulion mixed.
• Cook on low 8-10 hours. Shred when ready and fill those tortillas!
• Serve with Beans anf Rice -- .

Steps:

• Pat pork dry with paper towel.
• In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
• Place roast in a shallow pan and roast at 350 degrees F for 1 hour to 1 hour and 15 minutes (18-20 minutes per pound), until internal temperature registers 155 degrees F with a meat thermometer.
• Remove roast from oven and let rest for 5-10 minutes before slicing to serve.
• Serves 6-8, with leftovers.