Bobbys Rub For Fish Food

BOBBY FLAY'S RIB RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY RUB FOR FISH

Steps:

• Combine all ingredients and mix well.
• Use as you would any dry rub.

BOBBY FLAY'S 16 SPICE RUB

Steps:

• Mix all ingredients in a bowl.
• Rub onto chicken and refridgerate for 12 to 24 hours.
• Grill and enjoy.

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN

Steps:

• Preheat the grill to medium-high.
• Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
• Click here for Bobby's Buttermilk Southwestern Grilled Chicken.

BOBBY'S SPICE RUB FOR BEEF AND PORK

Steps:

• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

BOBBY'S RUB FOR BEEF AND PORK

Steps:

• Whisk together the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl until combined. Store, tightly covered, in a cool, dark place for up to 6 months.

BOBBY FLAY'S FISH AND CHIPS

Steps:

• Preheat the oven to 325°F. Fill a deep-fryer or a deep pot halfway with oil, and preheat to 325°F.
• Drain the fries in batches on paper towels. Fry each batch until a pale blond color, 3 to 4 minutes, and remove to a baking sheet lined with paper towels.
• Raise the oil temperature to 365°F.
• Whisk 2 cups of the rice flour with 1 cup cold water in a medium bowl, and season with salt, pepper, and the 1 teaspoon ancho chile powder.
• Put the remaining 1 cup flour on a large plate and season with salt and pepper. Season the fish fillets on each side with salt and pepper, and lightly dredge them in the seasoned flour, tapping off any excess. Working in batches, dip the fish in the batter and fry until golden brown on both sides and just cooked through, about 5 minutes total. Remove the fish with a slotted spoon to a plate lined with paper towels. Then transfer to a baking sheet and keep warm in the oven until ready to serve.
• Raise the oil temperature to 375°F. Combine the remaining 2 tablespoons ancho chile powder with 1 tablespoon salt in a small bowl.
• Fry the potatoes again, in batches, until golden brown, 3 to 4 minutes. Remove to a baking sheet lined with paper towels, and season with the chile mixture and the cilantro.
• Serve the fish and chips in baskets, with the tartar sauce and vinegar on the side.
• Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, about 20 minutes. Whisk in the honey and let cool.
• Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth. Scrape the mixture into a medium bowl, and stir in the cornichons and capers. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
• Bring the vinegar to a simmer in a small saucepan. Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar. Let sit at room temperature for 8 hours before refrigerating.

BASIC FISH CURE (BBQ RUB)

Steps:

• Combine all ingredients in a small bowl with your fingers.
• If using as a seasoning, just sprinkle on the fish before grilling.
• If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
• NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.

GREEK HERB RUB FOR FISH

Steps:

• Combine ingredients and rub into mild white fish. The longer left on the fish before cooking, the stronger the flavors will be.