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.
