three rubs dry for maxium flavour GOOD EATS
SPANISH 2 Tbs sea salt 1 Tbs smoked paprika
2 oranges, zested and juiced 2 Tbs chopped flat leaf parsley
TEX MEX 1 cup ancho chile powder 1/3 cup smoked paprika
3 Tbs dried oregano 3 Tbs dried mustard 3 Tbs dried coriander 1 Tbs cumin 1 Tbs salt 1 Tbs black pepper zest of 2 limes
MONTREAL 2 Tbs paprika 2 Tbs crushed black pepper 2 Tbs kosher salt 1 Tbs granulated garlic 1 Tbs granulated onion 1 Tbs crushed coriander 1 Tbs dill 1 Tbs crushed red pepper flakes
Directions. Combine ingredients, rub all over your gorgeously marbled beef slabs (think ribeye, strip and sirloin) and pop it in the fridge (two hours max) to soak up all those beautiful flavours. Cook in cast-iron skillet or grill on the barbecue to desired doneness.
Pick up any of these dry rubs at Kate The Spice Lady on St Peters Road. Fresh ground spices daily.
Summer 2017 pei-living.ca
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