February 12th, 2008

Is It V-Day . . . Or D-Day?

Valentine’s Day is just two days away. 

And I hope you’re not one of those unfortunate souls who stress about it. Just make your sweetie an out-of-this-world dinner!

Hey, I’ve said it before, the way to anyone’s heart in my family is through their stomach.

And if you make enough for leftovers this weekend? Fuhgeddaboudit!

So here’s a great recipe for a spicy ribeye rub — though I’m sure it would be fantastic on any cut of steak!

Spicy BBQ Tomato Wet Rub
Makes enough for 4 to 6 Ribeyes

1/2 C. Tomato Powder
1/8 C. Brown Sugar
1/4 C. Pacifica Culinaria Roasted Chili Avocado Oil
(If this is unavailble use a neutral oil, such as canola
and add an additional teaspoon of chili powder)
2 T. Chili Powder
2 Cloves Finely Chopped Garlic
1 T. Finely Chopped Shallot
2 T. Worchestershire Sauce
1/2 tsp. Liquid Smoke
1/2 tsp. Onion Powder
1 T. Kosher Salt
1 tsp. Fresh Ground Pepper
3 Dashes Hot Sauce

Combine all ingredients till it forms a paste,
add water if necessary to create a nice thick
paste.  Bring beef to room temperature, then
salt and pepper it.  Coat all sides of the meat
with the paste and rub into the meat well.
Let meat sit in the paste for at least an hour,
then grill.

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