Wednesday, September 12, 2012

The Supreme Plate Cajun Dry Rub

As crucial to cooking as heat itself, a good rub can completely change the way your guests look at the proteins they are consuming in mass amounts. No one should be forced to tolerate an unseasoned piece of steak on their plate, it is just uncivilized to say the least. But with a bit of The Supreme Plate Cajun Dry Rub, any good dish can be transformed into “something spectacular,” just take our word for it.
Once blended together this little gem of a mixture can stand in a cool dry place, closed tightly of course, for about 2 months.

The Supreme Plate Cajun Dry Rub:
¼ cup firmly packed light brown sugar
2 TBS dried oregano
2 TBS dried parsley
2 TBS granulated garlic
2 TBS onion powder
2 TBS sweet paprika
1 TBS dried thyme
1 TBS freshly ground black pepper
2 tsp kosher salt
1 tsp celery salt
1 tsp freshly ground white pepper
¾ tsp cayenne pepper
3 bay leaves, crumbled

Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. 
Pulse in a spice grinder in two batches to a medium-fine grind.
Seal in an airtight container & store in a cool, dry place for up to 2 months.
Makes 1 cup

Know-How: If your spice grinder doubles as your coffee grinder, make sure you clean it well after making this rub.
Place a handful of uncooked rice in the grinder, pulse to a powder, and wipe or brush the grinder clean.
The rice will absorb the flavors from spices left in the grinder so your morning cup of coffee won't taste like the great flavors of the Bayou.

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