Sugarfire Smoke House Rub

Last November I shared with you the recipe for a truly delicious coffee barbecue sauce from one of my favorite local barbecue joints, Sugarfire Smoke House. The recipe, that you can find here, contained an ingredient that, unless you live locally, you did not have, namely their special rub (available for sale in their restaurants). I had made the suggestion that, in lieu of the authentic version, you use the seasoning in Emeril's coffee barbecue sauce. Well, I have great news! Thanks to a recent issue of a wonderful, local foodie magazine called Feast, the recipe for this special rub is now available, and you can be 100% authentic and make a sauce that is 100% delicious. Emeril, step aside, this rub beats yours hand down! No wonder this sauce is so good, with 15 ingredients in the rub, it just can't help but have lots of flavor. Obviously this recipe makes a huge amount, so I suggest cutting it way back. When I made it, I used just 1/4 cup of paprika, kosher salt, garlic powder, etc. It still makes a lot, but I will be using this stuff on everything.

Sugarfire Smoke House Rub

Recipe by Mike Johnson

Print Recipe

1 cup paprika

1 cup kosher salt

1 cup garlic powder

½ cup onion powder

½ cup chile powder

2 Tbsp. cayenne

1 cup freshly ground black pepper

4 cups sugar

½ cup dry mustard

¼ cup cumin

3 Tbsp. cinnamon

2 Tbsp. coriander

3 Tbsp. oregano

2 Tbsp. allspice

2 Tbsp. ginger

In a large bowl, combine all ingredients and use as spice rub for your favorite barbecue or grilling recipes. Yields 10 cups.

This post is linked to:

Bouquet of Talent Party   
Amaze Me Monday

Munching Mondays
Busy Mondays

Metamorphosis Monday 

Cooking & Crafting Monday

The Pasta House Co. Special Salad

The Pasta House Co. is a St. Louis Tradition.  Founded in 1974 it has been a popular Italian family restaurant for as far back as I can remember.  They are known for their Italian salad that has graced many a local and not-so-local table (thanks to the prolific sharing of their recipe), and adorned our deck table last night as we enjoyed light dinner fare along with a beautiful autumn sunset.

The “official” recipe is below.  I make a few changes in the dressing in that I add a teaspoon of sugar and a half teaspoon of dried mustard giving it a bit more zing, and toss in a spoonful or two of homemade croutons.

The Pasta House Co. Special Salad
Ingredients:

1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 cup Artichoke Hearts
1 cup sliced Red Onions
1 cup diced Pimentos
2/3 cup Olive Oil
1/3 cup REGINA wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup freshly grated Parmigiano cheese

Procedure:

Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halves and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY or salad will turn red. Measure the onions and pimentos and add to lettuce.

Add Olive Oil, Vinegar, salt, pepper and toss. Then add Parmigiano cheese. Toss until all is mixed completely and serve. Serves four.

Makes 1-2 Servings

I'm linking this post to Tablescape Thursday, not so much for the table setting, but here this gorgeous table is the whole show!