WARNING: Do not get this rub in your eye. Be careful. Yes, you will likely taste test with your finger. Just wash it. Twice.
This rub, from Louisiana Real and Rustic by Emeril Legasse, is used in many of the recipes in this landmark book. I did make it and I did taste test. This is the hottest rub I have ever sampled. My tongue was a five-alarm fire. And I wondered: can I use this rub and not “mess up” my food.
Well, in tomorrow’s post, you’ll see I did use this rub and it did not overpower the dish. The dish is Trout Fricassee, surely a delicate selection for a rub. Yet, the trout came out fine, muted by the fricassee cooking technique. There was just the patina of heat on the sweet trout meat.
This rub can be used anywhere and everywhere. On meat of all kinds and fish and shellfish. Heck, I’d even put into the mix that goes into my backed potato. Make this, bag it up, and use at will.
Just remember, this recipe is misnamed. It should be Ragin’ Rustic Rub.
Rustic Rub
Yield: 2 cups
Ingredients:
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 5 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 ½ tablespoons dried oregano
- 2 ½ tablespoons dried thyme
Preparation:
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.
Source: Louisiana Real and Rustic by Emeril Lagasse [William Morrow, 1996]