This is an excellent rub for fresh-caught lake fish or beer-can chicken. Use on tilapia, catfish, bass, bluegills, salmon, walleye and Northern pike. When applied to chicken, brush with XV olive oil first, and then let the bird sit overnight in the fridge so the flavors can adhere to the skin. I highly recommend making a double batch — you’ll be using that much anyway so you’ll save time by preparing it up front.
1 tbs. Kosher salt
4 tbs. Hungarian paprika
1 tbs. ground ancho chili
1 tsp. fresh-ground black pepper (medium-grind)
1 tbs. thyme (crushed in mortar)
1 tbs. dry rosemary (crushed in mortar)
2 tsp. garlic granules
1 tsp. chipotle powder (hot Meco preferred)
1 tsp. ground coriander
Measure ingredients exactly and funnel into a pint mason jar. Cover and mix well. Will keep up to a year in a cool, dry storage cabinet before the flavors start to fade.
If you double the amount it makes just over 1 cup.
Experimenting with the ratio of spices. Needed more punch on the aromatics…
All-purpose seasoning with multiple uses.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2-1/2 tablespoons dried oregano
2-1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 6 months.
Yield: 2 cups
A great Creole seasoning with multiple uses. Great on chicken, seafood and steaks.
Yields: 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Store in an airtight container for up to six months.
This authentic rub recipe is taken directly from a restaurant in New Orleans. Click here for the Catfish recipe. Hot stuff!
2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder (not salt)
1 tsp. fresh ground black pepper
2 tsp. cayenne powder
1 tsp. dried basil
1 tsp. dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to a year. This rub is also excellent on grilled chicken, steak or shrimp.
Makes about 1/2 cup.