usvi-on-line
Need marinade recipe for filets with Cruz Bay Grill Rub
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cypressgirl
- Posts: 2178
- Joined: Tue Dec 26, 2006 2:42 pm
- Location: houston
Thanks for all the ideas. I thought the CBGR needed to be mixed with something, not just rubbed on. I think that's what Ruth told me when I asked her about putting it on chicken. I rubbed it in and grilled it and it just wasn't that good. Must be the chef. 
My youngest loves carrots. I know the glaze would be a big hit.
I'd think I remember that mushroom photo, but I don't think I wrote it down. I LOVE mushrooms over my steak. Liamsaunt, if you'd pass that along again, I'd appreciate it.
Thanks
My youngest loves carrots. I know the glaze would be a big hit.
I'd think I remember that mushroom photo, but I don't think I wrote it down. I LOVE mushrooms over my steak. Liamsaunt, if you'd pass that along again, I'd appreciate it.
Thanks
I do mix the rub with lemon juice and oil when I put it on chicken or fish. It's only beef that I do it as a dry rub for. Here is the recipe for the mushrooms:
1 Tbsp. balsamic vinegar
2 tsp. dark brown sugar
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 lb. cremini (baby bella) mushrooms, cleaned, stemmed and quartered
Kosher salt
1 to 2 tsp. minced garlic
Freshly ground black pepper
Stir together the vinegar, sugar, and 1 Tbsp. water and set aside.
Heat 1 Tbsp. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp. salt and stir until the mushrooms have absorbed all the fat.
Let the mushrooms cook undisturbed for 2 minutes and then stir once. Cook, stirring infrequently, until the mushrooms are shrunken, glistening, and browned, 6 to 7 minutes more (the bottom of the pan will be brown).
Lower the heat, add the garlic and the remaining butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Add the balsamic mixture (it will spatter, so be careful). Cook, stirring, until the liquid reduces and coats the mushrooms, 15 to 20 seconds. Season with pepper to taste. Serve warm.
Adapted from Fine Cooking 91, pp. 47
1 Tbsp. balsamic vinegar
2 tsp. dark brown sugar
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 lb. cremini (baby bella) mushrooms, cleaned, stemmed and quartered
Kosher salt
1 to 2 tsp. minced garlic
Freshly ground black pepper
Stir together the vinegar, sugar, and 1 Tbsp. water and set aside.
Heat 1 Tbsp. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp. salt and stir until the mushrooms have absorbed all the fat.
Let the mushrooms cook undisturbed for 2 minutes and then stir once. Cook, stirring infrequently, until the mushrooms are shrunken, glistening, and browned, 6 to 7 minutes more (the bottom of the pan will be brown).
Lower the heat, add the garlic and the remaining butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Add the balsamic mixture (it will spatter, so be careful). Cook, stirring, until the liquid reduces and coats the mushrooms, 15 to 20 seconds. Season with pepper to taste. Serve warm.
Adapted from Fine Cooking 91, pp. 47
It's like looking in your soup and finding a whole different alphabet.
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cypressgirl
- Posts: 2178
- Joined: Tue Dec 26, 2006 2:42 pm
- Location: houston
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StJohnRuth
- Posts: 1989
- Joined: Mon Aug 07, 2006 8:42 pm
- Location: St. John, VI
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Wouldn't be much different than the typical weekend at my house.