The Unoriginal Chili Lime Rub

The Unoriginal Chili Lime Rub

Wet –
2 tablespoons extra virgin olive oil
fresh-squeezed lime juice from 1 lime
Several dashes of your favorite hot sauce (I used Frank’s)

Dry –
1 teaspoon each of the following:

chili powder
brown sugar
oregano

1/2 teaspoon each of the following:

ground cumin
paprika
onion powder
garlic powder
sea salt
ground pepper

It is summer and it is hot. We’ve had several 100 degree plus days already and when the heat is on I think about grilling. Don’t heat up the kitchen and minimize the mess. Fearing the Rut I began to think about the limes I had in the fridge and thought “I wonder if there are any chili lime marinade recipes on the Internet?”.

There are literally dozens of chili lime recipes on the Internet. So I looked at several and while different they were all basically the same. They all looked like taco seasoning with oil and lime juice tossed in. So for the record, I didn’t steal this rub. But since they’re all very, very similar I’m calling this stuff The Unoriginal Chili Lime Rub.

The recipe makes enough rub for a little over a pound of animal protein. If you are cooking for a crowd doubling or tripling this recipe should work out fine. I made boneless chicken breasts to test the rub and the meat turned out well. Unlike marinades, just rub on the rub and let the protein sit at room temperature for 30-45 minutes. Grill until done. Eat.

  1. Mix all dry ingredients together.
  2. Add the wet ingredients and mix thoroughly.  You should have a wet rub with the consistency of a loose paste.  If the rub is too thick, add a touch more oil.  The hot sauce can be omitted or kicked up to taste.
  3. Slather (like this word?) your animal protein with the rub, making certain the entire surface area is SLATHERED.
  4. Allow the protein to sit at room temperature for 30-45 minutes before hitting the grill.

Tips:

The rub was so tasty The Boss and I decided it was a keeper.  I’m looking forward to using this rub on chicken thighs, beef, and pork.  NO FISH.  Really, no fish.  That could get ugly.  TOFU?  You try that first and let me know.

 

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Ramen Burger (not in my house)

The Ramen Burger, which you can see on its official Facebook page, consists of a beef patty sandwiched between two pan-fried discs of ramen noodles, then topped with an arugula, green onions, and a “secret” Shoyu sauce (a type of soy sauce). Shimamoto got the idea while traveling abroad in Japan, where ramen bun sandwiches are common but not with beef, which is prohibitively expensive there.

via Ramen burger: Is the ramen patty or bun? Explained. – CSMonitor.com.

Really?

 

Homemade Taco Seasoning Recipe

Homemade Taco Seasoning (from Whole New Mom)

Ingredients:

2 Tbsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp red pepper flakes

1/2 tsp oregano

1 tsp paprika

1 Tbsp cumin

2 1/2 tsp salt

2 tsp pepper

Method:

1. Combine all ingredients in a small bowl and mix thoroughly

via Homemade Taco Seasoning | Recipe Taco Seasoning.

Please follow the link above which takes you to http://wholenewmom.com/recipes/homemade-taco-seasoning/.   The creator of this wonderful taco seasoning recipe is Adrienne from Whole New Mom.  Please go check out her website.  Thanks Adrienne!

As I write this the temperature outside is 112 degrees F.  It’s really too hot to cook but for some strange reason I starting thinking tacos.  I’ve already been to the store (when it was only 100 degrees) and picked up some organic canned pinto beans, Colby jack cheese, lettuce and tortillas.  In the house we already have crispy taco shells, tomatoes, and salsa.  While at the store I also bought some boneless chicken and a small package of lean ground beef.  So as you can see, I can go one of several ways here.  Soft or crispy, ground beef, chicken, or vegetarian tacos.  Now you may ask, why homemade taco seasoning?

The last time I shopped for taco ingredients I forgot to buy one of those seasoning packets.

So I got online and found this recipe.

Tips – I don’t use as much salt as the recipe calls for.  Otherwise I’ve changed nothing else.

Makes perfect sense to me!

1000 Awesome Things

Slide that beef tube right on down

Toronto is home to some of the best hot dog street vendors in the world. Street meat, we call it proudly, waiting in lines to get char-grilled, crisp-on-the-outside, soft-on-the-inside, big, brown beautiful hot dogs. The dogs usually come set perfectly in a puffy, yellow bun, like a smiling child tucked tightly into bed. Yes, it’s a glowing little beef-tube of heaven, a spicy little meat-wand of joy, the perfect company for a movie or a long walk home after the bars.

Now, despite the powerful taste-punch to the mouth the street vendor hot dog delivers, I’m sorry to say there is just one little problem: my friend, there is spillage, and plenty of it. Hot dog vendors pride themselves on their never ending array of toppings, from spicy mustard to onions, pickles to olives, sauerkraut to banana peppers. It’s a delicious den of germs just sitting out on…

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