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Published: Tuesday, 5/24/2005

Steaks with Mexican Grill Rub

3 well-trimmed beef rib-eye steaks, cut 1 inch thick

Lime wedges

Flour or corn tortillas, warmed (optional)

For the Mexican Grill Rub:

2 tablespoons chili powder

4 teaspoons garlic salt

2 1/2 teaspoons onion powder

2 teaspoons ground cumin

1 1/2 teaspoons oregano leaves, crushed

3/4 teaspoon cayenne pepper

To make the Mexican Grill Rub: In a small jar or bowl, combine all rub ingredients; mix until blended. (Makes 1/4 cup.)

Remove 2 tablespoons of the rub for steaks; cover and reserve the rest for later use, as desired. Be sure to remix spices before using.

Press 1/2 to 1 teaspoon rub on each side of steaks. Grill over medium-hot coals 11 to 14 minutes or until desired doneness, turning once. Carve into slices; drizzle with lime juice. Serve with tortillas, if desired.

Yield: 6 servings

Source: Kingsford Charcoal

4 medium flour tortillas

11/3 cups shredded Co-Jack or sharp cheddar cheese

4 teaspoons chopped green onion

1 teaspoon Mexican Grill Rub

On one half-side of each tortilla, sprinkle 1/3 cup cheese, 1 teaspoon onion, and 1/4 teaspoon Mexican Grill Rub; fold in half to close. Grill over medium-hot ash-covered coals 1 to 2 minutes or until golden brown and cheese is melted, turning occasionally. To serve, cut each quesadilla into 3 wedges.

Yield: 6 servings

1 cup Hidden Valley Original Ranch Salad Dressing

2 tablespoons Cajun seasoning

4 (6 to 7 ounces each) chicken breasts, butterflied and pounded to 1/2-inch thickness

16 to 20 jumbo shrimp, chopped, peeled, and deveined

1 shallot, minced

1 egg

1 teaspoon garlic powder

Mix dressing and Cajun seasoning in medium bowl. Coat chicken with mixture and set aside.

In small bowl, mix shrimp, shallot, and egg. Lay chicken flat and place chopped shrimp along middle. Fold chicken over shrimp and seal with toothpicks. Place chicken in shallow pan and sprinkle with garlic powder. Refrigerate 1 hour.

Light grill. Place chicken on uncovered grill over high heat for 20 minutes, without turning. Carefully remove chicken and place each piece on an individual sheet of aluminum foil. Wrap tightly and place uncooked side of chicken on grill. Cook uncovered for 10 minutes more.

Remove toothpick, cut chicken in half, and serve.

Yield: 4 to 6 servings

Source: Kingsford Charcoal

2 racks baby back ribs, 1 1/2 to 2 pounds each

For the rub:

1/2 cup light brown sugar

2 tablespoons kosher salt

1 tablespoon prepared chili powder

1 tablespoon freshly ground black pepper

To make the rub: In a small bowl, mix the rub ingredients.

Remove thin membrane from the back of each of the ribs. Season the ribs all over with the rub, pressing the spices into the meat. Wrap the ribs in plastic and refrigerate for 1 to 3 hours. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill over indirect low heat (about 300 degrees) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. Transfer ribs to a baking sheet and tightly cover with aluminum foil. Let rest 30 minutes before serving. Serve warm.

Yield: 4 servings

Source: Weber's Real Grilling

6 large slices onion, cut 1/2-inch thick

2 teaspoons olive oil

1 tablespoon Mexican Grill Rub

Lightly brush both sides of onion slices with olive oil; sprinkle each side with 1/4 teaspoon Mexican Grill Rub. Grill over medium-hot ash-covered coals 15 to 20 minutes or until tender, turning once.

Yield: 6 servings

Nonstick cooking spray

2 pounds rutabagas, peeled

1/4 cup canola oil or olive oil

1 tablespoon salt

1 teaspoon pepper

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Slice the rutabagas lengthwise to french fry shapes. Put the rutabaga strips in a large bowl and drizzle with oil. Toss well so that each piece of rutabaga is coated with oil. Sprinkle fries with salt and pepper. Place rutabaga strips in a single layer on the prepared baking sheet.

Bake 20 minutes or until golden brown. (Watch carefully because rutabagas have more sugar in them than baking potatoes and tend to caramelize faster. If the fries are getting too dark too fast, reduce the oven to 400 degrees). Season to taste.

Yield: 4 servings

Source: Chef Bobo's Good Food Cookbook

1 pound flounder fillets

1 cup milk

2 cups masa harina corn flour or finely ground cornmeal

2 teaspoons fine sea salt

1 teaspoon black pepper

Safflower or canola oil

Lemon slices

Tartar sauce, if desired

Cut fillets into strips about 1 inch wide or 2 to 3 inches long. Pour milk into a bowl. Add the fish strips. In a shallow bowl, combine the corn flour, salt, and pepper. Taste a pinch of the flour mixture to make sure it tastes just a bit salty. Remove the fish strips from the milk, letting the excess drip off. Toss fish strips into the flour mixture until well coated.

Pour oil into a large saucepan. The oil should not come more than halfway up the side of the saucepan. Heat oil to 335 degrees. Fry fish strips, a few at a time, until crisp and golden brown, about 3 minutes. (Take care not to put too many fish strips in the saucepan. Overcrowding will greatly reduce the temperature of the oil. Also be careful not to splash any of the hot oil on you.) Drain fish on paper towels. Serve with lemon slices and dip into tartar sauce if you like.

Yield: 4 servings

Source: Chef Bobo's Good Food Cookbook



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