Recently, I held a contest for a pair of tickets to attend Winnipeg’s 10th Annual Mardi Gras party. Along with that prize, a Cajun spice blend would be sent to a lucky à la Claude reader for sharing a Friday the … Continue reading
I’m pleased to announce that we have two winners of the Winnipeg Mardi Gras contest: Lisa Daquisto for sharing her All American Apple pie recipe Claire Ouellette for sharing her stick-to-yer-ribs soup story Lisa – the tickets will make their way … Continue reading
I’m riding solo for a few days again as Eric is travelling for work. This could definitely be an opportunity to lay low and minimize efforts in the kitchen – but what the heck, I’m worth it! A stop at … Continue reading
Nothing quite imparts the same intensity of spice flavour as a well mixed and applied spice rub.
We are participating in a ‘Downton Abbey’ inspired picnic tomorrow. There are promises of clotted cream, scones, crustless cucumber and jam sandwiches, homemade ginger ale, and of course, Pimms No. 1. As a nod to the British colonization of India, I have decided to contribute tandoori chicken skewers, homemade mango chutney and some decidedly British smoked salmon and dill rosettes. The rub has a distinct Indian flair and creates an intense red ‘bark’ due to the paprika and crumbled saffron threads. The smell transports me back to my staple Indian haunt, the East India Company.
Tandoori Spice Rub
1/2 tsp cayenne powder
Also, while I was mixing up the spices, I decided I would prepare the ‘best rib rub’ a friend passed along – the Bone Dust BBQ spice. I received it last year but was pleased to be reminded of its smoky, yet balanced flavours. It works well when liberally rubbed directly on ribs cooked over rinsed sauerkraut. Prepare for Nirvana!
Bone Dust BBQ Spice
1 tbsp black pepper, dried basil, dried thyme, ground cumin, cayenne powder
Mix all ingredients and store in an airtight container.