SPICY THREE-PEPPER RUB
This recipe was attached to a sample I received at a food show. Recipe developed by the Beef and Veal Culinary Center of the National Cattlemen's Beef Association.
Provided by Darla Emerson
Categories Low Cholesterol
Time 5m
Yield 1/4 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Shake before using.
- Store in airtight container.
SPICY COCOA STEAK RUB
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
- Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
- For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
- Slice the steak and add to the platter with the salad, then serve.
FLAT IRON STEAK WITH THREE PEPPER RUB
A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.
Provided by Danny Jaye
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 2.5 g, Cholesterol 103.2 mg, Fat 17.8 g, Fiber 0.7 g, Protein 31.5 g, SaturatedFat 6.8 g, Sodium 882.3 mg, Sugar 0.9 g
SPICY MEAT RUB
A beautiful red spice mix with a kick, this spice combo is good as a general purpose taco seasoning replacement or as a meat rub. Works best with pan fried or grilled chicken or steak, but should be good with pork, lamb, or anything else that breathes air. Would also be good sprinkled over pasta or added to steamed vegetables. To add more of a kick replace one part ground black pepper with one part cayenne pepper.
Provided by GenYChef
Categories Mexican
Time 5m
Yield 1 1/2 cup glass jar, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Store spice mix in a glass jar in a cool, dark place for up to 4 months (begins to lose flavor after 4th month).
- Shake over food liberally in the last 5 minutes of cooking time. This ensures the spices have time to heat-activate but don't break down.
Nutrition Facts : Calories 16.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.7, Fiber 1.6, Sugar 0.5, Protein 0.7
GRILLED TILAPIA WITH SPICY LEMON PEPPER RUB
Make and share this Grilled Tilapia With Spicy Lemon Pepper Rub recipe from Food.com.
Provided by gailanng
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
- To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
- Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
- Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
- Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.
Nutrition Facts : Calories 349.4, Fat 26.1, SaturatedFat 15.4, Cholesterol 123.5, Sodium 395.4, Carbohydrate 5.2, Fiber 1.7, Sugar 2.1, Protein 26.2
SPICY DRY RUB
Make and share this Spicy Dry Rub recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl stir everything together. Rub into shrimp, chicken or pork a few minutes before grilling.
Nutrition Facts : Calories 22.2, Fat 0.5, SaturatedFat 0.1, Sodium 1165.4, Carbohydrate 5, Fiber 1.7, Sugar 2.6, Protein 0.7
SPICY THREE PEPPER HUMMUS
It's not too often that you find spicy hummus and that's what I was in the mood for. I combined recipes from http://www.yummly.com/recipe/Spicy-Three-Pepper-Hummus-Allrecipes and http://vegetarian.about.com/od/saucesdipsspreads/r/jalapenohummus.htm.
Provided by Naugahyde
Categories Spreads
Time 25m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in one bowl.
- Mix until it's the correct consistency using hand or bowl mixer.
- Add water one tablespoon at a time if the consistency is too dry.
- Store in a sealed container in refrigerator for up to two days.
Nutrition Facts : Calories 177.9, Fat 11.6, SaturatedFat 1.6, Sodium 173.8, Carbohydrate 15.9, Fiber 3.3, Sugar 0.5, Protein 3.8
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