USVI-On-Line

Okay, first, I am not a big cook as I get home late from working, and we usually end up going out to eat because neither of us feel like cooking.

Occasionally, I do but am not creative so I need some help.

I need some suggestions on what to cook using my Cruz Bay Grill Rub.

Last night I cooked chicken strips (big cook that I am thought I was buying breasts but got them home to see that they were breast tenders) in the marinade recipe on the back of the jar.

I just put them in the frying pan and sauteed them with the marinade sauce. They got lots of compliments from the SO and his son.

I am open to all kinds of suggestions with any type of meat,poultry or pork. I don't usually buy fish here but often have fresh redfish or speckled trout.

So c'mon all you chefs, give me some ideas so I can freak out the SO with my/your dinners

nothintolose

I use CBGR for a ton of things.

Mix it into ground beef or turkey for burgers is an easy one.
I buy a lot of london broil because I am picky about beef and besides filet mignon, I find most steaks too meaty (I know I am a freak) I use a meat tenderizer and beat the CBCR into the meat. Let it sit in the fridge over night and grill. Awesome sliced on a salad.

I have also made a marinade with olive oil and lemon.

I am sure that the gourmet cooks here will have more recipes.

Rough because we never actually wrote down the recipes.

One we did last week was cubes of pork coated with CBGR and chunks of pineapple on skewers grilled over charcoal, along with a package (Goya, I think) of rice and pigeon peas. Very nice, and we had a leftover mango chutney my wife had made (mangos, vinegar, garlic I think, sugar and Scotch bonnet peppers) that went great with the pork.

Another favorite is swordfish steaks sprinkled with CBGR grilled and served with rice and a melon salsa. My wife makes the salsa, and it's rarely the same twice, but it's basicaly whatever fresh melon you can get your hands on diced up with a bit of onion, some of that yellow Jamaican pepper sauce, and some hot peppers (I pickled a bunch of Scotch bonnets last year, so we usually just chop up a few of those).

We use it as a simple rub for meat and fish on the grill. Mixed it with a little EVOO and lemon juice for some fresh caught striped bass - it was great.

Also sprinkle in with veggies. It's pretty versatile.

I need to get the larger jar next time

I've used it on scallops wrapped in bacon, pan-seared halibut, grilled steak, grilled squash, grilled shrimp, lots of stuff. I mix it with a little olive oil and sometimes lemon juice and just slather it on. It's really versatile.

I like the burger idea too, I will have to give it a try.

Thanks for all of the pointers I have copied them all down - keep 'em coming!

Oh, and now I am drooling!

Jayseadee, what is EVOO?

nothintolose

My guess is that EVOO is extra virgin olive oil...as if being a virgin isn't good enough.

EVOO=extra virgin olive oil

Thanks for the question. I needed some ideas too.

Yes, EVOO is Extra Virgin Olive Oil. It's a Rachel Ray-ism.

I gave the rub as Christmas presents; everyone is raving about it this summer! I told them if they all chip in, I'd happily go back and buy more

Not sure who Rachel Ray is but now I know what EVOO is

Trying some of these recipes this week! Thanks guys!

nothintolose

p.s. any other spices from Ruth a necessity???

Update: I am a cook now!!!!

Thanks to California Girl's recipe, I marinated chicken tenders (bought intentionally this time) and shrimp with the Cruz Bay Grill Rub recipe (in separate containers as per CaliforniaGirl's suggestion) and cooked them on the BBQ pit on skewerers with pepper assortments, onions, pineapple, cherry tomatoes, and mushrooms.

Talk about good and SO was in shock when he came home and saw me preparing the skewers. Got him to do the BBQ pit part though.

Oh, and I also (again thanks to conversations with CG), put the chicken on about 10 or so minutes earlier than the shrimp skewers so as not to overcook the shrimp.

Now I have to decide which recipe to do next

Thank you, thank you to all of you for the recipes!!!

nothintolose

Sounds like some good ideas so far! I have used it on chicken breasts, pork chops, steaks, etc. I have also added CBGR to diced taters for some tasty hashed browns.

It's great in bloody mary's too