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Uptown Creole Rub (Barnard)
Recipe By : MARINADES: by Melanie Barnard
Serving Size : 6 Preparation Time :
Categories : Grilling
Amount Measure Ingredient -- Preparation Method
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2 1/2 tablespoons paprika
2 teaspoons ground white pepper
2 teaspoons dried oregano
2 teaspoons dried leaf thyme
1 teaspoon cayenne
1 teaspoon ground celery seeds
1 teaspoon salt
3 tablespoons grated onion
OR 1-teaspoon onion powder
2 garlic cloves -- minced
OR 1-teaspoon garlic powder
In a small bowl, stir together the paprika, white pepper, oregano, thyme,
cayenne, celery seeds, and salt. If using the rub immediately, stir in the
grated onion and minced garlic. If you are planning to store the rub in a
tightly covered container for up to a month, add the onion and garlic
powders. or add the fresh onion and garlic just before using the rub.
Rub onto the surface of the scallops or poultry, then let stand for 15
minutes at room temperature or refrigerate poultry up to 1 hour and
scallops up to 30 minutes before grilling
Notes: Makes about 1/4 cup; enough to rub on 3 pounds of sea scallops, 3
pounds of turkey or chicken burgers, or 3 pounds of boneless skinless
chicken breasts. Creole cooking sometimes fancies itself to be more
"uptown" than its cousin, Cajun cooking. While it may have a bit more
complexity in its origins, both are eminently worthy eating. This rub is
more mildly spiced than the Downtown Cajun Rub, so is well suited to more
delicate foods.*Recipe from MARINADES: THE SECRET OF GREAT GRILLING by
Melanie Barnard. (HarperPerennial 1997) ISBN: 0-06-095162-1 >Book reviewed
by http://www.lisaekus.com/spring97/
kitpath@earthlink.net 8/28/98
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