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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Cambridge Dry Rub (Thanks To Chris Schlesinger)
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1/2 TasseDark or light brown sugar
3 Esslöffelsalt
3 Esslöffelblack pepper
3 Esslöffelchilli powder
2 EsslöffelCumin powdered
2 Esslöffelpaprika
2 TeelöffelGarlic powder, optional
2 TeelöffelLemon pepper optional
die Zubereitung:

I adapted this rub from a recipe by my good friend Chris Schlesinger. His version is in his book The Thrill of the Grill, which he wrote with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, beef, or lamb, and can also be a breading for deep-frying. Sprinkle in into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! for a basting sauce or marinade, I add soy sauce, vinegar, and water.

In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from the heat and let the mixture cool to 100 degrees F.

Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.

Compliments of: Garry's Home Cookin'

garhow@tiac. Net


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