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Tag: dry rub

Latin Style Roast Chicken

Latin Roast Chicken1

  • One 4 to 5 pound whole chicken
  • 2 tablespoons butter
  • Zest and Juice of a Navel orange (save the oranges)
  • Zest of 1 Lemon (save the lemon)
  • 3 garlic cloves, mined
  • 2 teaspoons salt
  • 2 teaspoons Mexican rub (or smoked paprika)
  • Salt

Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.

  • 4 cups chicken broth
  • 2 yellow onions, sliced

Preheat oven to 400 degrees F.

Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.

  • 1 cup orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon all purpose flour

Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.

Latin Roast Chicken

Raspberry Smoked Paprika Barbecue Chicken

This is a great recipe for the summer- perfect for just the family or to entertain with…

Barbecue Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 6 ounces fresh or frozen raspberries
  • 1 cup chopped fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half a large lemon
  • Zest of a lemon

Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.


Dry Rub

  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander powder
  • 2 teaspoons coarse salt
  • Mix the spices and keep aside.
  • 2 pounds chicken thighs

Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.

Grill the chicken while basting every few minutes with the barbecue sauce.

Serve the chicken with the remaining sauce on the side.


Kerala Fry Shrimp

Kerala Fry Shrimp

  • 1 pound medium shrimp, cleaned and deveined

Dry Rub

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon fenugreek seeds
  • 2 teaspoons salt

Add the spices into a spice grinder and grind to a powder. Sprinkle the spice rub all over the shrimp and marinate in the fridge for 2 to 3 hours.

  • 1 tablespoon coconut oil
  • 2 tablespoons extra light olive oil
  • 3 tablespoons corn starch

Take the shrimp out of fridge and sprinkle with corn flour.

  • 4 to 5 garlic cloves, peeled and grated
  • 2 inches fresh ginger, peeled and grated
  • 8 to 9 curry leaves, sliced
  • ½ cup cilantro, chopped

Heat a wok like pan with the coconut and olive oil. Saute the shrimp in a few batches making sure not to over crowd the pan. Saute for about a minute or two and take out onto a platter. Reheat the pan on a simmer and add the garlic, ginger and curry leaves. Saute on a medium heat for 2 to 3 minutes. Add the shrimp and sauté for another few minutes on high heat until shrimp is done. Garnish with cilantro and add salt if necessary. Serve warm.

Grilled Steak Fajitas

Steak Fajitas1 This is the first time I have cooked a flat iron steak. I saw it in Whole Foods and remembered reading about this reasonably priced yet delicious cut of beef. Like a skirt steak, the meat is to be cut against the grain. It has very good marbling ensuring delicious flavor.

I wasn’t sure how I would be using the cut but somehow Mexican food came to mind. I envisioned a dry rub on the steak and making steak fajitas. That is what I did- I mixed ground coriander, roasted cumin seeds, salt, ancho chili powder and paprika. I let the steak sit in the fridge for a while and prepared an avocado crema (recipe to follow tomorrow). I grilled the steak, about medium and it was perfect. The meat tasted delicious- I couldn’t believe it was so reasonably priced. Definitely try this cut next time you go to the supermarket.

I sauteed peppers and onions to serve on top and used corn tortillas instead of the flour ones. I made some rice with tomatoes and garlic and it was a delicious meal…
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