Right Cuisine Food and Travel

September 3rd, 2009

Parmesan Paste ( Rub )

This Italian paste ( rub ) is a wonderful addition to any meat, especially pork. Store in airtight container (non metal ) in the fridge and add to meat a couple of hours before using. This has a strong garlic flavor, so if you or your family don’t care for it, simply cut back on the amount. Try this rub on any non prepared meat you’re grilling this labor day weekend!
Parmesan Paste Recipe

August 30th, 2009

Basic Grilling Rub

The United States has celebrated Labor Day on the first Monday in September since the 1880s. For many, it’s the last time to BBQ before the arrival of fall and winter, and the last thing to celebrate before Thanksgiving.
So, as we recognize the contributions of America’s working men and women let us also acknowledge the passing of another summer by making this cook-out the best one yet!
Below is a simple recipe to make your own basic meat rub. Adjust ingredients per your tastes if you choose…adding your own touch is part of what makes cooking so interesting!
Basic Grilling Rub Recipe

August 29th, 2009

Basic Asian Rub

If you’re looking to replicate that delicate, distinct taste you find in Asian restaurant food, or just in the mood to try something different, the recipe below is a must try! It’s a simple rub that will enhance any Asian meal, and has far more flavor than the pre-packaged mixes and rubs. Simply store with other spices once it’s made.
Basic Asian Rub Recipe

August 28th, 2009

Cajun-Creole Rub

Ever forget to buy that particular rub you need for meat or seafood, or worse, have a hard time finding it?
This mix/rub comes straight from the kitchen of a friends Mother and it is delicious on roasted meats, seafood or poultry. Give it a try…it’s inexpensive and has wonderful, unique flavor!
Cajun-Creole Rub Recipe

August 28th, 2009

Mild Seasoning Rub

below is a recipe for a mild seasoning rub for those that don’t care for a lot of spice. It’s a simple, economical and great tasting way to add just a little something different to your meats, poultry and seafood.
Mild Seasoning Rub Recipe

July 19th, 2009

Habanero Rub: It’s Hot!

If you’re into heat, and I mean a lot of heat, this Habanero Rub has it! In fact, some say it should be made while wearing protective gloves and safety glasses. Heh!

Never used a rub before? I usually rub down the beef, pork, or chicken, wrap it in plastic, and keep it refrigerated overnight. Large, thick cuts can rest in the rub for up to two days. This will give the flavors time to sink deeply into the meat.


Habanero Rub

But if you’re caught by surprise, and need to cook quick, don’t worry, slap on the dry rub and start smoking or BBQing. The flavor of the rub will be concentrated near the outer surface of the meat, but it’ll still taste incredibly good!

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May 30th, 2009

Garlic Rub

We grill all the time at our house, from spring to late fall, and love to use rubs and this Garlic Rub is one of our favorites on steaks.

garlic rubbed steak

Garlic Rubbed Steak

The best way to maximize the flavor of this particular rub is to let the rub itself marinate, in an airtight container, for few days in the refrigerator so that the garlic can get the oil all ‘garlicky’ as my daughter would say. You can also add this garlic rub to your bread, rolls, or pizza!

Recipe for Garlic Rub