Tag Archives: black pepper

Food, Rub

Meat Rub

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Great for:

Pork Lamb Chicken

*This works for beef, but I am a firm believer is just salt and pepper rub for a nice chunk of beef.

Ingredients

  • 2x .25 oz Parsley Flakes (.5 oz total)
  • 2x .25  oz Cilantro Leaves (.5 ox total) – not pictured below
  • 2x 2 oz Ground Cumin (4 oz total)
  • 2x 3 oz Garlic Powder (6 oz total)
  • 2x 2 oz Paprika (4 oz total)
  • 2x 2-3 oz Onion Powder (4-6 oz total)
  • 2x 2oz Black Pepper (4 oz total) – not pictured below

Instructions

Empty contents of containers into large bowl and mix well.  Store in air-tight container for maximum freshness.  Apply a generous amount of yellow mustard to meat prior to applying the meat rub.  Grill or smoke to desired doneness.  Enjoy.

Food, Foraged Ingredients

Ramp Butter

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Ingredients

  • 1 lb butter – salted or unsalted
  • Approximately 25-30 ramps – leaves and bulbs
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Clean and trim raw ramps
  2. Bring pot of water to a boil; blanch ramps for 30 seconds
  3. Drop them in cold water after and pat dry
  4. Rough chop the ramps.
    A food processor will make the rest of the process much easier.
  5. Add half the raps to the food process and pulse. Add the other half and pulse again.
  6. Add butter a chunk at a time, pulsing after 2-3 chunks until all butter is incorporated.
  7. Add lemon juice, salt and pepper and pulse some more
  8. Remove mixture from food processor and pack into storage containers of your choice. I simply wrap a good amount in parchment paper and then store in freezer bag.

Ramp butter is excellent on toast or a grilled baguette. I also use ramp butter in scampi; simply add some white wine to the butter. A pat of ramp butter atop you favorite steak is especially delicious.