the Lowdown on the Rubdown

• 19 September 2008

A couple of friends asked for this recipe this week so I decided to just put it out there for everyone to enjoy! This recipe from the long-gone Blueprint mag (insert yet another sigh) is a real keeper for a few reasons...1) it's easy...2) it's delicious...and 3) it's something you can make ahead.

Last weekend I made dinner for 10 adults up at our friend's cabin (we all took turns cooking--super fun) and opted for the "Mediterranean" version indicated above. I used a few herbs and spices I brought back from France and so I cannot explain how to exactly replicate the rub I made, but I did adhere to the recipe above fairly closely.

Don't be tempted to substitute conventional table salt for the coarse salt. You can find coarse salt next to the regular table salts at the grocery store. I like the Whole Foods 365 brand version a lot but any coarse sea salt will do--both the flavor and texture are truly wonderful. Oh, and I used a large, freezer Ziploc bag for the "airtight container". Marinating meat in Ziploc bags keeps the marinade evenly distributed and allows you to massage the rub into the meat, without having to touch it. Make sure you eliminate as much air as possible out of the bag. I typically like to marinade meat for about 3-4 hours but this is a loose recommendation.

For side dishes I served the following (please share any ideas you might have too!)...

Jalapeno Cheddar Cornbread
Watermelon slices & mixed berries
Corn on the Cob
Junior League Salade de Maison (I eliminated the bacon)

Notes: This salad is the Husband's favorite. He begs for this too :) My sister-in-law Tiffany introduced us to it and we've never looked back! Also, next time I'd like to add fresh corn to the cornbread to give it more texture.


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