Emeril Lagasse Southwest Dry Rub Food

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

EMERIL LAGASSE SOUTHWEST DRY RUB

Steps:

• Combine all ingredients thoroughly.
• Can be stored in an air tight container for six months or so.

EMERIL'S SOUTHWEST SEASONING:

Steps:

• Combine all ingredients thoroughly.

ESSENCE, RUSTIC RUB, AND SOUTHWEST SEASONING

Steps:

• Combine all ingredients thoroughly.
• Combine all ingredients thoroughly.
• Combine all ingredients and store in an air-tight container.

CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB

Steps:

• Preheat a grill to medium, and preheat the oven to 350 degrees F.
• To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
• Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
• Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
• Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
• Divide the chicken and sauce among 4 plates and serve immediately.

EJ'S SIMPLE OVEN-BBQ RIBS

Steps:

• Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
• Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
• Preheat a grill to medium-high (or leave the oven on).
• Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
• Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.

DAVE'S SANTA FE RIB RUB

Steps:

• Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.

CAJUN DRY RUB

Steps:

• Combine all ingredients.
• Store leftovers in jar.

EMERIL'S ESSENCE

Steps:

• Combine all the ingredients in a mixing bowl.
• Blend well.
• Can be stored in an airtight container in your spice cabinet for up to 3 months.

EMERIL'S SPICE BLEND RECIPES

Steps:

• Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
• Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.

EMERIL'S SOUTHWEST SEASONING

Steps:

• Combine all ingredients thoroughly.
• Store in an airtight container.