Monday, February 7, 2011

Rub Me the Right Way!

Rub-a-dub-dub.....ok, we don't want to think too much about three tradesmen in a bath together (or do we?) but that's what sprung to mind when this post started to take shape. No, what we'd prefer to dwell on is the way a blend of spices (aka 'rub') can transform a basic bit of animal protein into something nearly divine.

We sought the advice of barbecue guru and Down Home Diner owner Jack McDavid, and he did not disappoint.   If you've ever had the pleasure of sampling Jack's cooking, you won't hesitate to take his advice.  If you haven't, what are you waiting for? 

Blackened Rub For Pork, Chicken and Fish
11/2 Tbs Paprika
1 Tbs  Granulated Garlic
1 Tbs Onion Powder
1 Tbs Thyme
1 tsp Pepper
1 tsp Cayenne
1 tsp Oregano

Chipotle Pepper Rub For Beef, Pork and Chicken
3 Tbs Brown Sugar
2 Tbs Chipotle Powder
1 Tbs Paprika
1 Tbs Oregano
1 Tbs Dry Mustard
1 Tbs Cumin
1 Tbs salt

General guideline is 2 Tbsp spice rub per pound of meat or fish.  To maximize flavor, coat the meat or fish with the spices and rub the mixture into the surface.   Wrap in cellophane for about an hour at room temperature and cook as desired.

After the exertions of all this cooking, you may be in need of some rubbing yourself.  Check out Eviama Spa for delicious treatments, many of which feature herbs and spices.  The magicians at Eviama use lavender oils and baths to soothe and relax.  They blend mint with coffee grounds to exfoliate the feet, and they use rosemary and sage in massages and other body treatments to energize and rejuvenate.  Yum.

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