| Chef2Chef Recipe Club - Volume 1 Number 032 - October 30, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club, Day two from Martin Kimeldorf offers a great Dry Rub. A good dry rub recipe is a great thing to have if you enjoy barbecuing or smoking meat. You can even use a little to flavor your sauces for your meats. Keep reading for that recipe, Steak 101 and a "Hip" Cole Slaw recipe. If you want to look your best at the grill, visit the Chef2Chef Store in our Market Place for our new caps and aprons. You'll also find Martin's Cookbook online. http://marketplace.chef2chef.net/c2c/ ----------------------------------------------------------------------- Steaks don't need much help at the grill. I enjoy coating the beef with a bit of virgin olive oil and then seasoning with a favorite rub. If you want to learn more about making rubs, the very best book in my opinion would be Championship Barbecue Sauce by Paul Kirk. My work in this area is indebted to his exemplary work. You can finish the meal off with one of the delectables from the Fruity Gooey Desserts recipe found on Monday's recipe. MK's Dry Rub The portions below make about 1-1/2 cups. This small amount will allow you to experiment without depleting your spice supply. It can be used on just about any kind of meat as a seasoning and works especially well as a "dry" marinade. Ingreeds & Steps In a food processor mix up the following: 2 Tbs. kosher or sea salt 2 Tbs. hickory salt 1/4 cup brown sugar 2 Tbs. paprika 2 tsp. chili powder, seasonings 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. wheat germ or cracker crumbs to enhance crust building 1/2 tsp. cardamom 1/2 tsp. caraway seeds Place the rub in a dry jar with a tight lid. When you want to experiment further try adding some of these others in place of cardamom and caraway. Allspice, coriander, 2 bay leaves, ground thyme, marjoram, ginger, lemon pepper, fennel or espresso, beans, ground Steak 101 Generally, your steak grilling tactics will vary depending on the cut and thickness of the meat, as well as the degree of doneness you prefer. However, all steaks begin the same way, branding grill marks on each side as you sear and seal the outside. You can create the grill marks by searing for 2 minutes, then rotating 45 degrees to create cross hatches for another 2 minutes. Turn the steak over and repeat. The total cooking is 4 minutes on a side for a total of 8. Your goal is to avoid creating shoe leather, where it's charbroiled on the outside and dried out on the inside. Method and Preparations Direct grilling when using thin to medium cut (up to about 3/4 inch thick). If the steak is thicker, you may have to finish it with indirect cooking after you brand both sides with grill marks. General Method and Preparations If your steak is 7/8 to 1 inch thick, sear for about 4 minutes a side and your steak will result in a nicely branded exterior and a medium rare interior. If the steak is 1-1/2 to 2 inches thick, such as a choice filet mignon, then you'll have to add an additional 10 minutes of cooking time over indirect heat. It should be pointed out that any steak will create occasional flare-ups when the fat hits the lava rocks or burners. This smoke creates the char-broiled flavor-this is good. However, if you find your steak is sitting in a constant flame, then move the meat forward to a cooler spot, or to the side over an off burner. Basic Steak Sometimes a good cut of meat deserves to be served on it own merits. Lightly coat the steak with oil and season with MK rub (or your favorite one). Hip, Cole Slaw Cole slaw is the reason they invented food processors...all that dicing, slicing, chopping. In fact, developing this recipe was the excuse I used to replace my 20-year-old processor with a new one. The recipe is written as though you were using a food processor, but a good sharp knife will do just as well. Directions have been given for both food processing and those using knives and graters. (For a low-cal version you can eliminate or reduce the amount of mayonnaise. Each ingredient contributes it's own song, and you can vary the ingredients by doubling, reducing, or eliminating them without much worry. This recipe makes enough for a small peace keeping force of about 6 to 8 or about 6 to 8 cups of Cole Slaw. Ingreeds for Dressing 3/4 Cup Mayonnaise 1/2 Cup wine vinegar 2 tsp. Dijon mustard 1 tsp. pickle, chopped fine 2 Tbs. sugar (add the extra teaspoon of sugar if you prefer it on the sweeter side) 1-2 small-to-medium garlic cloves, minced 1 Tbs. Diced white or yellow onion. (You can add more to taste if you like this flavor). Ingreeds for Vegetables 1 cabbage 2 celery stalks 2 carrots 2 green onions 1 small can chopped olives 1 Garlic dill pickle 1 pepper, (I prefer red or yellow over green peppers). Steps Cut your cabbage in half and remove the loose outer leaves. Then remove the hard core or heart. This can usually be done by slicing on both sides of the core, as if making a "v" cut. Wash and pat dry. Then place the cabbage halves on paper towels to drain and dry. Typically you place the flat side down. While this dries you make the dressing. In a jar, blend together ingredients for the dressing. Set the dressing aside to allow flavors to form deep relationships. In this fashion, the cole slaw ingredients bond with each other in a natural, hip style. If you are using a food processor, use the shredding cutter (like when you make shredded cheese). Place the carrots vertically in the feed tube. If you are not using a processor then use a grater to on the carrots and peppers. Remove the vegetables and place in a large bowl. If you are using a food processor, switch to the slicing blade to slice up the celery, green onions, olives, and pickle. Cut off the ends of celery and onions so they will sit square on the feeder tube. Then cut pieces in half or until they fit in the feeder tube. If you are using a knife, chop and slice the items into small pieces. Remove the vegetables and place in the large bowl. Cut the cole slaw using the same cutter. Drain any excess liquid. If you are using a knife, cut the cabbage into quarters and then thinly slice or use a grater. Add this to the bowl. Blend everything together and let it sit for at least an hour. Some people prefer to let this sit overnight. In that case, you may want to cut back on the garlic and various seasonings. Before serving you can drain off any excess fluid. ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |