Rub Recipes

This easy-to-make recado adds a smoky complexity to a wide range of foods from corn to pork to seafood and almost anything else.

If you're grilling poultry, try this dried herb rub. The flavors are similar to commercial poultry seasoning. It's also great on pork. For a simple basting liquid, mix the rub with olive oil. Or grind the rub very finely and mix it with other liquids, such as apple cider and olive oil, to use as an injector marinade for poultry.

I found this printed in the Salt Lake Tribune earlier this week. I haven't tried making it yet, but everything at this restaurant is DELICIOUS.

NOte: if desired, ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees F. Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then rewrap, sealing tightly. Bake 50 minutes. Remove from oven; heat broiler. Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches fron heat, 3 minutes on each side to crisp, basting with sauce if desired.

Don't know that this is the recipe used by "rondevous", but it sure is good!

Chicken Breasts may be used. Bake the chicken breasts an addition 10 minutes.

Variations of this hearty dish exist all over Spain. Araceli Filguiera, a food writer from Santiago de Compostela, makes it with a red pepper garnish and potatoes, which mark it as Galician, since the gallegos, like their Celtic cousins in Brittany and Ireland, are great potato lovers.