Recipes Included On This Page Jack's Dry Rub Jerk Rub John Thorne's Home-Grown Patent Rub Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jack's Dry Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sage 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon ground cumin Combine all ingredients, and mix well. Source : Grillin' & Chillin' Food TV Show GR3626 Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; trace Fat (23.6% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. * Exported from MasterCook * Jerk Rub Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Crushed allspice 1/4 teaspoon Ground nutmeg 1 teaspoon Cinnamon 12 Scallions, white part only -- chopped 6 Scotch bonnet or habanera peppers or 12 jalapeno peppers -- roughly chopped 1/3 cup Red wine vinegar 2 tablespoons Canola oil 1 tablespoon Kosher salt 1 teaspoon Freshly-ground black pepper 2 tablespoons Soy sauce A few drops hot sauce -- (optional) In work bowl of food processor combine all ingredients and process 1 to 2 minutes. This recipe yields about 3/4 cup of rub. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998); Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 28g Fat (83.9% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7699mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * John Thorne's Home-Grown Patent Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon kosher salt 1 teaspoon ground hot red chile pepper 1 teaspoon whole black mustard seeds 1 teaspoon black peppercorns 3 whole juniper berries 1 tablespoon peanut oil 1 tablespoon apple cider vinegar 1 tablespoon brown sugar 1 large clove garlic, minced Pound everything in a mortar (or pulse in a food processor) until it's a thick paste. If necessary, add a little hot water to thin to the consistency of bottled grainy mustard. Work the result evenly into the meat and let sit 1/2 hour or so before cooking. Recipe makes enough for 3 racks of baby backs. Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 14g Fat (68.5% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1886mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.