Cajun Rub

I love dry rubs. I make up different kinds to use when grilling. They are easy to make and keep fresh tasting for several months.
A lot of dry rub recipes state that they are for a certain meat, poultry, or seafood. I like to add rubs to my vegetables too.

This is my recipe for Cajun Rub. It has a strong, complex flavor with just a hint of heat. If you don't want any heat, cut down on the cayenne.

You will need a jar with a tight fitting lid.
I like to save my old larger spice containers or Parmesan cheese shaker containers for my rubs. They work great.

My cayenne has no label because I make my own and I have a pepper mill to grind my black pepper.

Ingredients:

1/4 cup Kosher salt
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons dried thyme
2 Tablespoons paprika
2 Tablespoons ground pepper
1 to 3 teaspoons cayenne pepper, depending on how hot you like

To your jar, add all the spices and salt.
Screw on the top and shake to mix.
There: you are done.

Last year I bought the wrong kind of pepper plants. Instead of throwing them out, I dried them and ground them up for pepper.

Jerk Dry Rub

Dry rubs impart a lot of flavor to your food. Most times they are used for when you grill meats. But, you can use them to season when cooking inside. You can also use them on vegetables.
Jerk is a type of Jamaican style cooking. Very flavorful and also very spicy hot. It is normally a marinade, but not this time.

You will need a small jar with a lid.

Ingredients:

1 to 2 Tablespoons chipotle chili powder. If you want hotter, use habanero powder. For lower heat use regular chili powder.
2 Tablespoons dried chives
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon kosher OR sea salt
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Put all into a jar.
Screw on lid and shake.

Use as you like for cooking.
Makes about 1/2 to 3/4 cup.

Enjoy!

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Last year's J- Jalapeno cheddar buffalo burgers

Sazon- Puerto Rican Seasoning Salt

This is absolutely amazing for seasoning meats, poultry, or seafood. Liberally season your food before grilling and you will get awesome flavor.

This recipe calls for starting with whole peppercorns and cumin seeds. Use ground, if you like. It is still so great. Use the whole amount of ground as you would whole.


Ingredients:

2 Tablespoons black peppercorns
2 Tablespoons cumin seeds
2 Tablespoons dried oregano
1/2 cup kosher or sea salt
2 Tablespoons garlic powder

Combine the peppercorns and cumin seeds in a small skillet.
Toast over medium heat for about 3 minutes. Shake pan occasionally.
Pour into a bowl to cool.
When cool grind in a mortar & pestle or a spice grinder.
Pour into a jar.
OR
Add the ground pepper and ground cumin to the jar.
Add the rest of the ingredients.
Put lid on.
Shake well.

Makes about 1 cup and will season about 6-8 pounds of meat.
Will taste best within 6 months of making.
Keep out of heat and light.

Creole Rub/Seasoning

Creole rub seasoning is great for using as a rub for meat and poultry. It also is great to add to recipes.
It isn't very spicy, but it does have a bit of warmth to it.

I use this in Tuna Creole. I also love to rub it on ribs or chicken before I put the meat on the grill.

Ingredients:
3 Tablespoons paprika
2 Tablespoons salt
1 Tablespoon garlic powder
1 Tablespoon ground black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme

Combine all the spices in a jar with a lid.
Screw on the lid tightly and shake to mix.
Will keep fresh for 6 months.
 Makes about 3/4 cup.

Good tip- when you empty a spice jar, wash it out and save it for storing your homemade seasonings.