Spice Rub and Shameless Self-Promotion

Photos, Recipes

Spicerub3 SpiceRub SpiceRub2Let’s start with the spices and I’ll get to the promotional details later.

I know it’s almost February and none of you are interested in talking about the holidays but I still haven’t shared all of the Christmas presents I made this year! That said, this recipe isn’t festive at all, unless you gave this spice rub as a Valentines Day present and attached a card that says something adorable like “You spice up my life baby!”

Or not, whatever.

What’s more important: this recipe is so damn easy and yields so much that you’ll probably be running around finding reasons to give spice rub to everyone you know! But you could just hoard it for yourself and make lots and lots of pulled pork.

If you’re like me and don’t have a well-stocked spice rack the upfront cost of all the spices might be a bit alarming. But if you don’t have to buy new spices for every recipe you make then you probably have most of these ingredients at home.

I found the recipe here, but instead of making the 14-spice version I made a 13-spice version because I couldn’t find mace (turns out is not pepper spray), which is totally fine according to the original recipe.

The end result is a smokey blend with a bit of lingering heat that can be used for any kind of meat.

Dry Spice Rub

Ingredients

1/2 cup dark brown sugar
1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
1/4 cup paprika
1/4 cup smoked paprika
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon celery salt
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon rubbed dried sage
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/8 teaspoon ground cloves

Directions

1. Combine all ingredients in a food processor and blend until uniform. You can sift the ingredients to make the mixture smoother. Keep unrefrigerated in an air-tight container.

Now for the shameless promotion!

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If you follow me on any social media platform then you’ve probably noticed a post or two about Boiler Magazine.To give everyone a bit more background:

Boiler Magazine is a student-created publication that empowers its readers to enjoy food that tastes amazing without a second thought about guilt or gluttony. The project is the creative work of myself and four other creative geniuses (aka. classmates), Jordan Welwood, Amy Jean MacLean, Trevin Thomas and Adriana Mingo. Together we are writing original stories, making our own ads, becoming layout and design pros, marketing the hell out of our yet to be product and social-mediaing like no tomorrow.

We decided to make a magazine for men because there is a lack of content out there for the male dinner host, the Super Bowl wing aficionado, or the boyfriend who likes to make signature cocktails. But ladies this isn’t meant to alienate you! Speaking as a woman, the content of Boiler Magazine is going to be interesting, engaging and totally drool-worthy.

I’m excited and I hope you are too! Our launch date is April 4th, 2014 and you can follow us on Twitter, Instagram and Facebook if you aren’t already!

ps. The reason I lumped these two subjects together is because I’ve found out through all of my research that guys like meat – like a lot – so the spice rub was just a ploy to hook all you dudes out there (nooootttttt it’s just really good, go make it)!

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Date Night In (Sort of)

Photos, Recipes

Paella4 Paella1 Paella5 Paella3 Paella2

I have a huge love affair with dining out, I love trying new restaurants, ordering fancy cocktails, and spending an evening oohing and ahhing over tasty dishes. Unfortunately, this affair costs money and it currently isn’t meshing with my attempt  at being a financially responsible adult. But that’s ok, it means that my man and I get to try our hand at cooking our own inspired meals and tasty cocktails.

Our first attempt at a date night in included a big pot of Paella, Whiskey Sours, and then we went out to see a friends band at the Albert. I would say the evening was a success, especially knowing we saved a moderate fortune!

Spanish Paella with Shrimp, Chicken and Sausage

Recipe from here

Ingredients

1 splash of olive oil
2 chicken breasts, skin removed
2 whole Italian sausages
10 whole peeled garlic cloves
1 28 oz can whole tomatoes
2 cups arborio rice
3 cups chicken stock
1 cup red or white wine
3 whole bay leaves
1 sprig fresh rosemary
1 whole red pepper
1 lbs shrimp
2 onions, peeled and chopped

Directions

Heat a large flat sauté pan or traditional paella pan.  Add a splash of oil and begin to brown the chicken and sausages, that have been cut in large chunks. Once they have browned set them aside on a plate.  Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon.  Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.  Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Whiskey Sour2 Whiskey SourLil’ Dyls Whiskey Sour

This recipe comes from the brain of a good friend

2 oz Whiskey
1 oz Lemon Juice
1 oz simple syrup (how-to here)
1 egg white
Shaker

Egg whites may seem like a strange cocktail ingredient but don’t exclude them! Once shaken the egg whites create an amazing frothy head on the drink that is silky and delicious. All you need to do is combine all the ingredients in a shaker with ice and give it a hard shake. Pour into a rocks glass and enjoy!

Soup Du Semaine

Photos, Recipes, Vegetarian

P1010328 Peeled Real Kale Oil

Bowl

I’m sorry to say that this will be the last soup of the week post for a while. For one, I’m having a hard time finding creative soup recipes every week, and honestly I’m getting really sick of eating soup all the time! But that doesn’t mean I’m quitting cooking all together. In fact I’m hoping to try some fun new recipes in the next few weeks and test them out on friends and family at several Christmas potlucks. I know your mouths are watering in anticipation, but alas today is just soup.

This hot pot came to be thanks to me having too much kale, too many sweet potatoes and an untouched bag of green lentils in my kitchen. The next step was finding a recipe that accommodated all of these ingredients, and even thought there are recipes out there for damn near every kind of soup ever made with every combination of ingredients I ended up altering two recipes to get the desired effect. I really liked the way this soup turned out, it’s really hearty and is great for dipping bread.

Rustic Green Lentil Soup with Kale and Sweet Potato

Adapted from here & here.

2 cups kale, finely chopped leafy bits (tear away center stalk before you start chopping)
1 14 oz. can diced tomatoes
1 med onion, diced
2 cloves garlic, minced
2 small sweet potatoes, diced
2 stalks celery, chopped
2 carrots, chopped
2 cups green lentils
6 cups water (for the lentils)
6 cups vegetable broth
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp paprika
Pinch of cinnamon
Sea salt and pepper to taste
2 tbs olive oil

1) Bring 6 cups of water to a steady boil and add 2 cups of lentils. Lower temperature and boil for 25 minutes or until lentils are tender (mine where cooked by 15 minutes so keep an eye on your lentils).

2) While the lentils are boiling, get another saucepan for the soup (it will need to hold about 6 cups of liquid, and add olive oil, onions and garlic, saute for a few minutes on medium heat.

3) Add the diced sweet potato, celery and carrot and sauté until tender.

4) Drain the lentils from the water and then add them to the onions, along with the tomatoes, and Kale.

5) Season with salt, cumin, cinnamon, cayenne pepper, paprika, and anything else you would like.

6) Add 2 cups of water to the soup mixture, and bring it all to a medium simmer. Let it simmer for about 10 minutes. You may want more water depending on how much water the roasted tomatoes contributed to the mix.

7) Top with some plain greek yogurt and enjoy!