Category: Rubs, Marinades, and Sauces

Let’s be honest: Aioli is just a fancy word for flavored mayonnaise. This is a lot easier and lasts longer than the Real Jalapeño Aioli. Ingredients 3/4 cup mayonnaise 1/2 cup packed fresh cilantro leaves (~1/2 bunch) 1-2 jalapeño peppers, membrane removed, chopped 2 garlic cloves, peeled and rough...

Originally found this at Trader Joe’s, then started making my own. This Middle Eastern sauce is like a spicy cilantro pesto, great on sandwiches, great mixed into scrambled eggs, great as a dip. Ingredients 3 cups of cilantro leaves (2 large bunches) 1 cup fresh Italian parsley leaves (1...

This is the base for so many other sauces, good to have around. Ingredients 1 pint heavy cream 1 pint water 4 oz. unsalted butter 4 oz. white flour (~2/3 cup) Salt, white pepper, nutmeg Instructions Mix the water and cream in a stockpot and warm slowly, stirring occasionally...

A great spice mix for almost anything. I’ve used it in eggs and on shrimp, pork, and chicken. Ingredients 2 tsp. salt 2 tsp. garlic powder 2.5 tsp. smoked paprika 1 1 tsp. cayenne pepper 2 1 tsp. black pepper 1 tsp. granulated onion powder 1.25 tsp. dried oregano...

Chef Ben Davis, former owner of the Passionate Palate Cooking School, taught me a lot. This was a rub that we made in large batches one time and given out to potential customers; I’ve adapted it to a smaller quantity. Excellent on almost every meat I’ve tried it on....