With the sizzling temperatures out doors, grilling becomes a super idea--keeping the heat out of the kitchen. Have you ever tried our Gordon's Rub? Or any rubs? Rubs enhance the flavor of meats and vegetables and are very easily applied. As I remember telling one cooking school attendee during a grilling class, while he was ever so lightly sprinkling a rub on Tilapia steaks for tacos. I told him, it is not a "sprinkle--it's a rub" and should be evenly rubbed onto the surface of whatever food you are flavoring. (The best way to apply the rub is to place an amount that you think you will use in a small bowl and using a spoon--shake it uniformly over the surface, then rub with your fingers--rubbing it on all sides. You do not want to stick your fingers that have touched the meat into the bag of rub as you will contaminate it.)
Rubs add character, flavoring foods with greater depth than just salt and pepper and are much faster and easier than bastes or marinades, which have their place as well. Especially marinades--which also act to tenderize.
We are having a super sale on our Gordon's Rub at 25% off. If you order some, we would like to hear how you are using it. We have even tried it on popcorn which is very special--just supply lots of napkins, especially if you also butter the popcorn. Actually, the popcorn has a great taste without the butter--saving lots of calories.
And...to party it up--we are offering our popular Special Appetizer class on Thursday, July 23 at 5 PM. The class features Green Chile Cheese Triangles, Spinach "Flower Wraps". Poquito Potatos with Caviar Creme Filling, Chevre Bruschettta with Black Bean Salsa, Bitsy Bloody Marias, Seviche with Tostados and Salsa Fresca. With the current Pandemic--we are allowing only 6 persons per class.
Our next weekend class is August 14-16. This full participation class features the techniques and tips for successful and fun Traditional New Mexican cooking.
We'd love to have you come cooking with us! Our very special Oaxaca Culinary tour is now postponed to June 15 - 21, 2021and we are taking registrations--there are 9 remaining places.
GORDON'S WEST TEXAS-STYLE BRISKET
Rubs have long been popular in Texas. They impart flavor and are easily applied. Brisket is very easy to cook this way and becomes quite juice—a moderate—at least ¼ inch fat layer must be left on the brisket to create the juicy, tenderness. Gordon McMeen, my deceased husband, a third-generation Texan partially raised in New Mexico roasted briskets for family and friends for most of his life—he estimates that he has “roasted at least a million pounds for church, school and social groups.”
1 (5 to 6 pound) beef brisket, trimmed to leave at least ¼ inch fat layer
¼ cup Gordon's Rub
1 large Spanish onion, sliced ¼ inch thick
Minced Italian flat leaf parsley, optional
- Preheat the oven to 400 F. Trim excess fat layer off outside of brisket and bring meat to room temperature. Using a spoon to sprinkle the rub over the surface, rub the seasoning mixture uniformly over all the surfaces of the brisket. Do not use too much! You may have some left over.
- Place in a large roasting pan with a close fitting cover. Top meat with onion. Close any steam vents. Roast 30 minutes at 400 F, then reduce the temperature to 200 F and roast 1 hour per pound or until fork tender. Do not peek for the first 3 hours. The brisket cooks in its own liquid and will not need any added liquid.
- When the meat is done, let it stand at room temperature about 20 minutes with the lid removed to allow the roast to absorb some of the juice and for the meat to stabilize before carving. If desired, before carving, garnish the top with minced parsley. Serve with the pan juices and your favorite barbecue sauce, if desired.
CHILE-SEARED SALMON WITH SWEET PEAR PINEAPPLE SALSA
Chiles love salmon – they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds just the right complement.
Yield: 2 servings
1 Tablespoon Gordon's rub
1 teaspoon sugar
½ teaspoon salt, plus more for sprinkling
¾ pound fresh salmon filled
1 Tablespoon vegetable oil (optional)
1 cup Sweet Pear Pineapple Salsa
1.Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub Gordon's Rub evenly over the salmon.
2. Sprinkle salt in a heavy, seasoned skilled (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.
3. Saute the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.
Sweet Pear Pineapple Salsa
Yield: about 2 ½ cups
1 d’Anjou or Bartlett pear, peeled, cored and diced
1 8-ounce can crushed pineapple, drained
1 cup dried cranberries or Craisins
½ teaspoon crushed red pequin quebrado, or more to taste
1. In a non-reactive bowl, combine the pear, pineapple, cranberries and chile. Allow to stand for at least 10 minutes before serving.
PER SERVING: Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.