Recipes

Steak and Hamburger Rub

• 1 part lemon pepper
• 1/2 part coarse salt
• 1 part garlic powder
• 1 part ground onion flakes
• 1 part ground mustard seed
• 1 part parsley
• 1 part oregano

Combine all the ingredients and blend well. Sprinkle on your meats and then thoroughly rub into the meat. Let stand several hours, or overnight in the refrigerator.

BBQ Rub

• 1 cup brown sugar; firmly packed
• 2 tablespoons cayenne pepper
• 2 tablespoons freshly ground white pepper
• 2 tablespoons freshly ground black pepper
• 1 tablespoon fennel seeds
• 1 tablespoon salt
• 2 tablespoons garlic powder
• 1/4 cup paprika
• 1 tablespoon powdered oregano

Combine all ingredients and blend well. Sprinkle on your meats and then thoroughly rub into the meat. Let stand several hours, or overnight in the refrigerator.

Moroccan Seasoning (ras el hanout)

There is no one recipe for ras el hanout; indeed, there are probably as many recipes for it as there are cooks in Morocco. It can contain as few as 10 spices or more than 100. Below is a simple recipe for you to try.

• 2 TBSP paprika
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp coarsely ground black pepper
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/2 tsp ground fenugreek
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp cayenne

For 1 ½ pounds of steak. Mix spice ingredients, except olive oil, in bowl. Using 3 TBSP of mixture, coat steak(s) well. Whisk olive oil with the rest of the rub and set aside. Cover steak(s) and refrigerate for up to one day. Heat the grill to medium-high and brush steaks with oil rub. Cook five minutes per side for medium rare and continue to baste with oil. Let rest 10 minutes under foil and serve. This can be used for chicken as well.