BBQ Rub Recipe

I was always intimidated about making ribs. I have tried several times but have always had tough, chewy results. So after spending sometime reading, and watching Food Network, I decided to try what I learned. I mixed and matched ideas, and think these came out amazingly good. I will next time let them sit with the rub longer, if not up to 24 hours before cooking. I think the flavor would have penetrated even more.

Cumin Rib Rub Recipe

3 Tbsp. cumin

1 Tbsp coriander powder

2 Tbsp. dried thyme

2 Tbsp chili powder

2 Tbsp. paprika

2 Tbsp fresh ground black pepper or Montreal seasoning

¼ cup brown sugar

¼ cup kosher salt

Instructions: Mix. Rub into ribs, marinate over night and cook as desired.

Remove the membrane from the back side of the ribs, and rub the ribs generously with mixture. Wrap in plastic wrap and let sit overnight or up to 24 hours. Cook as desired.

Note: I put the ribs from saran wrap to foil, and braised them in the oven with orange juice and margarita mix. The foil holds the liquid in if you wrap them good. The cooking time for me was 6 hours at 225. Remove from oven and let sit for 30 minutes. Meanwhile, soak some wood chips in water and place in a pan or foil. Put the chips under your grate on the grill to add that smoky flavor to your ribs.

Remove the meat when the carmalization forms from the sauce, and cut into serving size portions.

A rose by any other name is still a rose….

It is days like today when I take a bite of my apple that I have to jump online and tell anyone within earshot of this great experience. 

A Pacific Rose apple, if you have not already  had the pleasure to try, is an apple that is seasonal and hard to find and rather spendy vs. other apples in the store.  The thin skin on the outside lends to a beautiful crunch when you bite into it.  It is sweet, but not overly sweet.  It is crunchy.  There is no tartness.  It is the perfect eating apple.

The first season is from New Zealand from June to September, and just when you start to crave them again, they come back but from out of Washington from December to March.

So if you haven’t tried this amazing treat, run to your local produce section and check it out!  Let me know what you think?

Shrimp, It’s Whats for Dinner…..

For those of you who have not subscribed to or read Eating Well Magazine, you should take a look.  I love the way they take an everyday fat laden recipe and trim it down while maintaining flavor.  This recipe here has got me back here to post on the blog. I was running out of inspiration and new ideas.  Doesn’t help that I am trying to drop some of these winter pounds.  

I followed the recipe as it was written.  This recipe is a good base to build on.  Next time I will use the same methodology, but will increase the heat factor a bit.  I will also will use larger dices of shrimp.  I used a 21-26 count and diced into thirds.  I think half would be perfect for bigger shrimp flavor.

You can make this recipe up to a day ahead and refrigerate, just make sure to take it out 20 min or so before baking to warm the casserole dish.

Shrimp Enchilada Bake
(Eating Well Magazine)

1 pound peeled cooked shrimp tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.