Courses

Breakfast/Brunch

Starters

Soups

Salads

Sandwiches

Pizza/Pasta

Main Dishes

Side Dishes

Desserts

Condiments

Rubs/Marinades

 

Ethnic Dishes

Indian

Mexican/Latin

Asian

Italian

 

Beverages

Cocktails

Drinks for a Crowd

Non-alcoholic

Rubs & Spices

Cajun Rub (From: Paul Prudhomme)
¼ cup coarse salt
¼ cup sweet paprika  
1 T. garlic powder
1 T. onion powder
1 T. dried thyme
1 T. dried oregano
1 T. black pepper
2 t. white pepper
2 T. cayenne pepper

Tubac Steak Rub (From: Steve Raichlen)
2 t. ancho chili powder
2 t. coarse salt
1 t. dried oregano
1 t. ground cumin
1 t. garlic powder
1 t. ground black pepper
1 t. mustard powder

Texas Chili Rub (From: Steve Raichlen)
2 dried chipotle chilles, torn  
2 T. black peppercorns  
1 T. cumin seeds
1 T. coriander seeds  
1 T. yellow mustard seeds  
¼ cup coarse salt
¼ cup paprika
2 T. bown sugar
1 T. garlic flakes  
1 T. onion flakes
1T. dried oregano

16 Spice Rub for Poultry  (From: Bobby Flay)
3 T. ancho chile powder
3 T. pasilla chile powder
3 T. ground cumin
3 T. ground coriander
3 T. ground ginger
2 T. garlic powder
2 T. onion powder
1 T. allspice
1 T. cinnamon
1 T. ground cloves
1 T. ground fennel seed
1 t. chile de arbol
3 T. brown sugar
2 T. kosher salt
2 T. ground black pepper
1 t. cayenne pepper

Emeril’s Essence (From: Emeril Lagasse)
2 ½ T. sweet paprika  
2 T. Salt
2 T. garlic powder
1 T. black pepper powder  
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano  
1 T. dried thyme

South of the Border Rub
2 T. chili powder
2 T. paprika
1T. ground cumin
1 T. garlic powder
1 T. ground coriander  
1 T. ground cumin
1 T. dried oregano  
1 t. ground black pepper  
1 t. crushed red pepper flakes

Basic Herb Rub
3 T. crumbled rosemary  
3 T. dried thyme
3 T. dried sage
1 T. tarragon  
1 T. ground black pepper

Herbes de Provence
2 T. dried savory
2 T. dried rosemary  
2 T. dried thyme
2 T. dried oregano  
2 T. dried basil
2 T. dried marjoram
2 T. dried fennel seed