Monday, September 21, 2009


I looked at yesterday's pork loin roast and thought, "Self, that needs to be dry-rubbed," got out my cookbook (a 3-ring binder, easily 3 in. thick) and turned to "Sauces." Recipe was right where I'd left it back in the "blackened this" and "blackened that" days.

ALL-SOUTH BBQ DRY RUB from a book called "Hot Stuff"
Mix together and keep in a little air-tight container -
2 T white sugar
2 T brown sugar
2 T cumin
2 T New Mexican chili powder
2 T fresh black pepper
1 T cayenne pepper
4 T paprika

Job done, roast in the oven, I turned back to "Sauces"

From "Chef Harry & Friends"
1 cup fat-free sour cream
1/2 cup chopped red onion
1/4 cup chopped green olives
1/4 cup chopped, pickled jalapeno slices
Mix, chill and serve - carrot sticks should be good with this

Paul Prudhomme swears this is a South Louisiana mainstay --
1 jar pineapple preserves (10-oz. jar)
1 jar apple jelly (10-oz. jar)
1/4 cup dry mustard
1/3 cup prepared horseradish
1 1/2 teas. finely-ground pepper
Mix, chill and serve over a block of cream cheese, crackers handy

Mario Batali recommends "buttering" slices of mortadella with this sauce, rolling, toothpicking them and serving as appetizers

1/3 cup sour cream
2 T grated onion
1 T white horseradish
1 teas. Dijon mustard

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