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!
Transfer to an airtight container and store in a cool dry place
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.
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken? I used to think it was all in the sauce which they slather on quite generously. But oh how wrong I was! I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken! Restaurant worthy finger licking good barbecued chicken requires 2 things: BBQ Chicken Rub and really good barbecue sauce.
So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices. I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in. This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.
You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken. I know it sounds like a lot, but trust me use the correct amount for some amazing chicken. To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.) Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides. Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes. Or better still leave it in the fridge overnight or up to 24 hours. Remember the longer it rests the more flavoring it will absorb.
If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature. Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.* Read Tips on how to Grill Barbecued Chicken below.
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Here’s my recipe for Basic BBQ Chicken Rub. You can also use it on Turkey and other poultry you want to grill.
Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives.
Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.
2 lb. ox feet, cut into pcs.
2 cups beef broth (from the boiling tripe and ox feet)
2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.
½ (15.5 oz.) can garbanzo beans, drained
1 lb. honeycomb tripe
1/2 cup frozen green peas, thawed
3-5 strips bacon, diced
2 pcs. thai chili peppers, stemmed, minced
¼ cup vinegar
4-6 cups water
1 pc. onion, peeled, quartered
4 cloves garlic, crushed
1 tsp. peppercorns
2 pcs. bay leaves
1 pc. onion, peeled and minced
4 cloves garlic, peeled, minced
½ pc. red bell pepper, seeded, cored, cut into cubes
½ pc. green bell pepper, seeded, cored, cut into cubes
1 cup tomato sauce
1 tbsp. paprika
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
Rinse tripe and ox feet, rinse pot.
Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
In a pot over medium heat, add bacon.
When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
Then add the tomato sauce and 2 cups of the reserved broth.
Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.
Arroz Valenciana is similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.
Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe. You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!
½ lb. chicken breast or thigh, chopped
½ cup glutinous white rice “malagkit”
1 cup jasmine rice
2-3 pcs. hard boiled eggs
1 cup coconut milk (canned or fresh)
2 cups chicken broth
3 pcs. chorizo de bilbao, sliced diagonally
1 pc. medium tomato, diced
2 tbsp. tomato paste
1 pc. medium red bell pepper, cut into strips
1 tsp. paprika
½ cup raisins
½ cup green peas
2-3 tbsp. extra virgin olive oil
2-3 cloves garlic, crushed
1 pc. medium yellow onion, diced
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Combine the glutinous rice and jasmine rice.
Wash with water twice, drain then set aside.
In a wide pan, heat the olive oil over medium heat.
Saute garlic, onion, and tomato.
Add the chopped chicken and cook for 3-5 minutes.
Add the chorizo de bilbao and cook for 2-3 minutes.
Add the salt, pepper, and paprika then stir.
Then add the chicken broth and coconut milk, stir and let boil.
Add the washed rice then stir and let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
Add the red bell pepper and continue to simmer until the rice is fully cooked.