COWBOY SPICE MIX
The perfect steak rub with amazing flavor! This spice blend is a little sweet, a little spicy, and tastes fabulous on steak!
Provided by Ang Paris
Categories Condiment
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, combine all the ingredients and whisk gently to combine.
- Package the mixture in an airtight container until ready to use.
COWBOY SEASONING RUB
This Cowboy Seasoning Rub mix for steak, ribs and chicken is amazing! It is perfect when you want a dry rub with a chili base and no sweetness.
Provided by Lisa Johnson
Categories Condiment
Time 5m
Number Of Ingredients 9
Steps:
- In a small bowl, combine all the ingredients.
- Sprinkle meat with spice mix and grill as desired.
Nutrition Facts : Calories 33 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 522 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
COWBOY STEAK SEASONING
While in the pursuit of a more traditional Texas Style Chili, I came across this recipe for Cowboy Steak Chili http://recipes.suite101.com/article.cfm/cowboy_steak_chili. Aside from the chili itself, the recipe includes this fabulous Cowboy Steak Seasoning, used to season the steak in this chili. See my posting for the Cowboy Steak Chili Recipe. YEEHAA
Provided by VLizzle
Categories < 15 Mins
Time 10m
Yield 1/4 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a large fry pan over medium low flame, toss in all the seasonings except the brown sugar.
- Let the spices bloom until they just begin to color and the aroma from the pan is killer.
- Remove from the heat, transfer bowl and stir in the brown sugar.
EPICUREAN COWBOY SPICE RUBBED, CEDAR PLANKED, SALMON TACOS
Provided by Food Network
Categories main-dish
Time 40m
Yield 24 tacos, 8 servings
Number Of Ingredients 22
Steps:
- Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
- Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
- Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
- Heat the grill to high.
- Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
- Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
- Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
- Add the ensalada to the bowl with the salmon and stir lightly to combine.
- Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.
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