Grill Talk – knowing how to dress them well & rub them the right way

will have them eating off your plates.

SALADS & RUBS are what you need all summer long…

User barbeque sauce over top of ribs, chicken, etc.
Use rub before slathering barbeque sauce over ribs, steak or chicken.

Here are two simple but super recipes to enjoy all year long but especially now.  The spices keep and if you have extra dressing you can always label it and freeze it for later.

THE RUBgrill1

This blend of spices is considered to be the Swiss Army Knife of seasonings.  Use it for all your summer grilling: steak, chicken, fish & veggies.  I recently used it for ribs.  It has a slightly exotic flavour.

In a medium bowl, stir together:

¼ cup brown sugar (be sure to break it up if hard)

1 tsp. ground cinnamon

1 Tbsp. each – ground ginger, black pepper, smoked paprika,

2 Tbsp. each kosher salt, ground coriander, ground cumin, garlic powder.

Store in an airtight container or a resealable plastic bag for up to 6 months.  Makes about 1 cup.

How much to use? It depends on how much you like but here are some general guidelines:

For 1 ½ lbs. steak , use 2 Tbsp;  1 lb. vegetables, use 1 Tbsp; chicken pieces, use ¼ cup; 1 lb. salmon fillets, use 3 Tbsp.

Traditional *Caesar Salad is so last century! Here’s a nice take on a Charred CAESAR SALAD that my guests rave about:grill3

Grill your Romaine!  Use Romaine hearts, halved lengthwise, on medium for about 4 minutes or until charred in spots, turning over halfway through.  Oil the grill first or drizzle olive oil on the lettuce beforehand. Serve immediately, drizzled with this dressing which also doubles as a dip by the way.  Sprinkle with sunflower seeds for something different instead of croutons.  Serves six.

THE DRESSNG: in a blender or food processor puree 4 oz. feta cheese, 2/3 cup extra virgin olive oil, 1/3 cup non-fat plain greek yogurt, 3 Tbsp. lemon juice, 1 clove garlic and a little salt and pepper to taste.

Transfer to medium bowl, stir in ¼ cup packed fresh dill, chopped.


*Actually I still love the traditional ways of making things but it doesn’t hurt to spice it up & do something unexpected.

Let me know what you think.  I love feedback.


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