Lemon Pepper Meat Rub

Lemon Pepper Meat Rub

I’m a great believer in meat rubs and marinades.  As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors.  That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want.  One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!

I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables.  Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb!  Oh and don’t forget salads!  Toss your greens with some Lemon Pepper, you’ll love it!

My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar.  I usually make a batch so I have some on hand when I need it.  Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry.  It should keep for about 3 months.

This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it.  You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix.  In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.

To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste.  Rub that on to your meat, seafood, or whatever you’re seasoning.  Cover the seasoned meat and let it rest in the fridge for at least 2 hours.  Meats can rest for up to 24 hours, seafood for not more than 3-4 hours.  Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible.  I find that for steaks and lamb resting over night gets amazing results!

If  you’re looking for a rub to make Barbecued Chicken try my Basic Barbecued Chicken Rub.

For something more exotic try this Shawarma Rub, it’s delicious!

 

 

Lemon Pepper Meat rub
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Servings
1 half pint
Servings
1 half pint
Lemon Pepper Meat rub
Print Recipe
Servings
1 half pint
Servings
1 half pint
Ingredients
Servings: half pint
Instructions
  1. Mix all ingredients in a small bowl
  2. Transfer to an airtight container and store in a cool dry place
  3. To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
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Chinese-Style Deep-Fried Salty Shrimp Recipe

Chinese-Style Deep-Fried Salty Shrimp Recipe

This is a simple recipe, the only caveat being that you need to deep-fry the shrimp. But it’s not really an ordeal. Frying shrimp takes five minutes, tops, even for ones that are quite large. This recipe is one Cantonese version of deep-fried shrimp: once the shrimp are fried, you toss them with minced garlic, green onions, and red chili pepper flakes, all of which you have browned with a bit of oil. The garlic and inexperienced onions hold tight the just-fried shrimp. Sprinkle salt, pepper, and no matter alternative spices you prefer. The seasonings can stick practically to the shells, that square measure coated during a very little egg and asylum or flour, however no matter doesn’t hold tight the shrimp are fun to grab from the platter.

If you want to continue in a Chinese vein, you can add things like five-spice powder or ground Sichuan peppercorn. Or, you can sprinkle on Old Bay and smoked paprika.It is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful and yummy Chinese-Style Deep-Fried Salty Shrimp!!

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Click here Chinese-Style Deep-Fried Salty Shrimp for more recipe!

Ingredients:

3 cups peanut, canola, or vegetable oil
3 large cloves minced garlic (about 3 tablespoons)
2 scallions, thinly sliced
1 teaspoon dried red chili pepper flakes (optional)
12 to 16 whole jumbo shell-on, head-on shrimp, about 1 pound
1/2 egg, beaten
1/4 cup cornstarch
Kosher salt and freshly ground black pepper
1 teaspoon five spice powder, Old Bay, smoked paprika, Sichuan peppercorns, or a combination (optional, as desired)

Directions:

1. Heat two tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes. Add the chili pepper flakes if using and stir until aromatic, about 30 seconds. Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.

2. Add remaining oil to wok and heat to 375°F over medium heat. Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat. When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total. Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.

3. Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt, pepper, and optional additional seasonings. Serve immediately.

 

Chinese-Style Deep-Fried Salty Shrimp Recipe
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Chinese-Style Deep-Fried Salty Shrimp Recipe
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Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites.  Mung beans in case you didn’t know are the beans that produce bean sprouts.  That crunchy sprout commonly used in many types of Asian Cuisine.

In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours.  My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.

I love mungo guisado on cold rainy days.  Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.

Here’s my recipe, hope you love it as much as I do!

Ingredients:

2 Cups Dried Mung Beans – available in the Asian markets

2 Tbs. Vegetable oil

1 Large onion chopped

1 Tbs minced garlic

1 Cup tomatoes diced

6+ Cups Water

2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste

1 Lb. Shrimp shelled and deveined

1 Large Bunch of Bok Choi or other leafy greens roughly chopped

Directions:

Heat oil in large pot

Sauté onions until they start to turn translucent

Add Garlic until it starts to brown

Add Tomatoes and cook until they start to soften

Add dried mungo beans

Add at least 6 cups water and stir well

Bring to a boil then reduce heat and cover pot

Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency

Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer

Cook another 8 minutes or so until shrimp is cooked, they are pink

Add bok choi or leafy greens

Stir in and cook until leaves are wilted

Mungo Guisado Serve hot

 

 

 

 

 

Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Ingredients
Servings:
Instructions
  1. Heat oil in large pot
  2. Sauté onions until they start to turn translucent
  3. Add Garlic until it starts to brown
  4. Add Tomatoes and cook until they start to soften
  5. Add dried mungo beans
  6. Add at least 6 cups water and stir well
  7. Bring to a boil then reduce heat and cover pot
  8. Cook for at least an hour or until the beans are softened to your liking - you may have to add more water if the mixture is too thick - add water 1 cup at a time until you get the desired consistency
  9. Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer
  10. Cook another 8 minutes or so until shrimp is cooked, they are pink
  11. Add bok choi or leafy greens
  12. Stir in and cook until leaves are wilted Serve hot
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Grilled Haddock Sandwich

Grilled Haddock Sandwich

This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!

Which means that we’re virtually halfway through March? Time certain is flying’ and that I want it might bog down simply a bit. However I’m thus glad that summer is finally here. And what a stronger thanks to celebrate daddy (and the primary official day of summer.

My daddy loves food. Fish, shrimp, lobster and everything in between, he loves it all. However one dish that he’s significantly keen on is fish. And that i need to say that I’m identical, too. Whether or not it’s salmon, cod, or walleye, I’m not meticulous and am passionate about it all identical. Once I was younger, my family and that i would head to MN each summer and pay per week there. In between fishing, hiking, and swimming, we have a tendency to perpetually manage to catch a number of fish that my daddy would fry up for dinner. And people were a number of the simplest items of fish that I’ve ever had.

But since I’m powerless to catch some cannon fodder for my daddy this weekend, I came up with ensuing best thing! This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor. It’s straightforward to arrange and nice summer meal to impress daddy with.This Grilled Haddock Sandwich is seasoned with salt, pepper, garlic powder, and paprika. It’s cooked on the grill so lidded with recent lettuce, tomato slices, avocado and a zesty ranch dressing. From begin to end; you’ll have this meal prepared in but twenty minutes. Sounds pretty sensible, right?

And if you don’t wish to use a grill, no problem! The haddock tastes even as sensible as once it’s baked within the kitchen appliance or cooked on the stove. And since I’m victimization solely the freshest fish from Sizzlefish, i do know that I’m creating a meal-time winner.Once you bite into this Grilled Haddock Sandwich, your style buds can thanks. The haddock is utterly seasoned, whereas the recent toppings and ranch salad dressing give the proper bit. It’s a sandwich that you simply will very sink into! It’s additionally excellent for celebrating Father’s Day, the beginning of summer, or any time you’re feeling like you’re within the mood for a few delicious foods.

Looking for more recipes click Grilled Haddock Sandwich.
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INGREDIENTS
2 haddock filets
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 teaspoon garlic powder, divided
1/4 teaspoon paprika, divided
2 bakery style rolls
FOR THE RANCH MAYONNAISE:
¼ cup mayonnaise
1 tablespoon dry Ranch dressing mix
ADDITIONAL TOPPINGS:
Lettuce
Tomato slices
Avocado slices
INSTRUCTIONS
1. In a small bowl, combine the mayonnaise and ranch dressing mix. Set aside.
2. Preheat grill.
3. Drizzle one tablespoon of olive oil over each filet.
4. Sprinkle each filet and both sides with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika.
5. Using a grill basket, sear the fish on one side for about 5-6 minutes, then flip and cook on the other side for about 5 minutes, or until tender and flaky.
6. Remove from grill.
7. Place one piece of haddock onto each roll.
8. Slather one side with the ranch mayo.
9. Top with lettuce, tomato, and avocado.
10. Serve immediately.
11. Enjoy!

 

This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!
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This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!
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The Best Shrimp Kebobs

The Best Shrimp Kebobs

Shrimp Kebobs
There’s definitely something to be said about “shrimp on the barbie”, it’s one of our family favorites for our Sunday night barbecues.  I love shrimp, but whether raw or cooked I hate peeling them.  It’s a messy stinky job!  That’s why the easy peel shrimp that I’ve been finding in my grocer’s freezer are terrific.
Here’s the recipe for the best, and easiest shrimp kebobs ever!
Ingredients:
2 lbs. Jumbo shrimp
1+ cup Italian Dressing
Directions:
1.  Clean, shell, and de-vein shrimp – leave tails on
2.  Place shrimp in small bowl or ziplock bag
3.  Pour dressing over shrimp, make sure it covers shrimp – add more if needed
4.  Place in refrigerator and marinate at least 1 hour.  You can marinate shrimp overnight if possible.  Stir occasionally to make sure all the shrimp gets marinated
5.  Place shrimp on skewers.  Discard marinade.
6.  Grill shrimp until they turn pink.  You can baste with more dressing if desired, but use fresh dressing not the marinade.  Do not over cook shrimp, they will become dry and hard.  Serve right away.
Shrimp Kebobs
For Surf & Turf Barbecue throw some beef kebobs on the grill too!  Click here for my Super Easy Beef Kebob Recipe!
The Best Shrimp Kebobs
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The Best Shrimp Kebobs
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Ingredients
Servings:
Instructions
  1. Clean, shell, and de-vein shrimp - leave tails on
  2. Place shrimp in small bowl or ziplock bag
  3. Pour dressing over shrimp, make sure it covers shrimp - add more if needed
  4. Place in refrigerator and marinate at least 1 hour. You can marinate shrimp overnight if possible. Stir occasionally to make sure all the shrimp gets marinated
  5. Place shrimp on skewers. Discard marinade.
  6. Grill shrimp until they turn pink. You can baste with more dressing if desired, but use fresh dressing not the marinade. Do not over cook shrimp, they will become dry and hard. Serve right away.
Recipe Notes

For Surf & Turf Barbecue throw some beef kebobs on the grill too!  Click here for my Super Easy Beef Kebob Recipe!

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Easy Salt & Pepper Shrimp Recipe

Easy Salt & Pepper Shrimp Recipe

Salt & Pepper Shrimp Recipe

One of my favorite Chinese seafood dishes is Salted Pepper Shrimp, we used to order it every time we dined at a Chinese restaurant.  Since I found a recipe for it we can enjoy it at home.  I modified it to fit our tastes and I think made it a bit simpler to make.  Served over steamed white rice it’s yummy!

Ingredients:
1 lb.  Medium to Large shrimp – peeled and deveined
1 tbls. sea salt
1/2 cup corn starch
2 tbls. ground white pepper
2 tbls. ground black pepper
1 tbls. garlic powder

3 tbls. chopped green onions
2 tbls. minced garlic
1/4 +  cup peanut oil

Directions:

Place shrimp in a small bowl and cover with warm water
Add sea salt and let soak for 30 minutes to 1 hour

Salt & Pepper Shrimp

In a shallow bowl mix together corn starch,  1 tbls. each of white and black peppers, and garlic powder

Drain shrimp and lightly pat dry with a paper towel

Heat peanut oil in wok or large frying pan on medium heat until hot

Coat each shrimp in cornstarch mixture and place in wok

Cook until shrimp turns pink – turn halfway for even cooking – you may need to add more peanut oil if it gets too dry

Place cooked shrimp on paper towel to drain – Do not turn stove off

If pan is dry add a tbls. more peanut oil – add mince garlic and stir until it starts turning golden

Add fried shrimp back into pan

Add chopped green onions and stir til green onions turn bright green and starts to soften

Remove from heat and serve over white rice

Enjoy!




salt & pepper shrimp
Easy Salt & Pepper Shrimp Recipe
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
salt & pepper shrimp
Easy Salt & Pepper Shrimp Recipe
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Ingredients
Servings: Servings
Instructions
  1. Place shrimp in a small bowl and cover with warm water
  2. Add sea salt and let soak for 30 minutes to 1 hour
  3. In a shallow bowl mix together corn starch, 1 tbls. each of white and black peppers, and garlic powder
  4. Drain shrimp and lightly pat dry with a paper towel
  5. Heat peanut oil in wok or large frying pan on medium heat until hot
  6. Coat each shrimp in cornstarch mixture and place in wok
  7. Cook until shrimp turns pink - turn halfway for even cooking - you may need to add more peanut oil if it gets too dry
  8. Place cooked shrimp on paper towel to drain - Do not turn stove off
  9. If pan is dry add a tbls. more peanut oil - add mince garlic and stir until it starts turning golden
  10. Add fried shrimp back into pan
  11. Add chopped green onions and stir til green onions turn bright green and starts to soften
  12. Remove from heat and serve over white rice
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