Que Queens Royal Rub Recipes

QUEENS OF QUISINE SEAFOOD SEASONING AND RUB

Queens of Quisine Seafood Seasoning and Rub image

Enveloping the spectrum of spices used in North Africa and the Middle East, this combination has a spicy-smokey aroma and a bit of bite when eaten. Savory mixed with sweet, this rub can be used on fish and seafood, broiled, baked, stir-fried or grilled. Created to represent our ZWT 6 team in the Wild Card Challenge, I chose a wide variety of spices and brought them together to create a mysterious and delicious combination fit for royalty -- the Queens of Quisine! When testing the recipe, I prepared large wild Key West shrimp and stir-fried them with olive oil. Delicious!

Provided by kitty.rock

Categories Southwest Asia (middle East)

Time 5m

Yield 3 tablespoons mix, 1-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons smoked paprika
1 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried lemon peel
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon dried parsley
1 teaspoon dried cilantro (optional)
1/2 teaspoon red pepper flakes
1/2-1 teaspoon sea salt (as preferred)
1/2 teaspoon garlic powder

Steps:

Measure ingredients and combine. Pour into a small air-tight jar.
Keep in a cool, dry place until ready to use.
FOR RUBS:.
Rinse fish and pat flesh dry with paper towels.
Use 1 to 2 tablespoons and rub on all exposed parts of fish (except skin).
Prepare fish as desired.
FOR STIR-FRY or SAUTE:
Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
Melt butter or heat oil over medium-low heat.
Add shrimp or other seafood to pan.
Cook until done and remove from pan.
FOR GRILLING:.
Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
Prepare on grill as desired.
TO SERVE:.
Serve with couscous or brown rice, with a green salad or vegetable dish.

RIB DRY RUB

Rib Dry Rub image

This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.

Provided by Cheph

Categories Rubs

Time 10m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup loosely packed dark brown sugar
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons chili powder
1 ½ teaspoons ground paprika
1 teaspoon ground white pepper
1 teaspoon celery salt
1 teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper

Steps:

Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
Use as desired on beef or pork ribs.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg

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