T wrote:
On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:

Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my
best , but here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can
delete the cayenne if you plan to use fresh chopped hot peppers
(serranos and anaheims are good) . I sprinkle some on the meat as
soon as it hits the pan , add enough to coat well when the meat's
cooked then add a dash of water . makes for a nice even coating of
seasoning on the meat . Of course it goes with out saying that there
will be onions and a little green pepper in with the meat ... and
seasoned rice and refritos on the side .

Awesome! Thank you!

Creole Seasoning
units can vary , how much do you want to make ?

2 measures onion powder
2 garlic powder
2 oregano
2 basil
1 thyme
1 black pepper
1 cayenne (or ground up dried serrano)
5 paprika
3 salt

and my favorite
SnagRub

5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
It will clump some if left standing , just shake it up .
This is the dry rub I use on my smoked pork butts and shoulders . It's
also good sprinkled on grilled skinned chicken or used as a "marinade" for
pork chops/steaks/country style ribs . The marinade is a couple of
tablespoons of white cooking wine to a quarter cup or so of rub with the
meat and all in a ziplock bag .
--
Snag