Spicy Rub With Vegetables And Fruit Recipes

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FRUIT AND VEGGIE SLAW WITH SPICY VINAIGRETTE



Fruit and Veggie Slaw with Spicy Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 45m

Number Of Ingredients 14

1 papaya
1 mango
1 jicama
1/4 honeydew
1 very firm pear
1 large carrot
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon champagne vinegar
2 tablespoons minced cilantro
1 teaspoon sugar
1 minced clove garlic
1/2 teaspoon Asian chile sauce
1/2 teaspoon minced lime zest

Steps:

  • Julienne all fruit and veggies and combine in a bowl. Mix all vinaigrette ingredients except lime zest in a blender. Add lime zest and pour over the slaw, tossing lightly with fingers. Chill until ready to serve. Toss again lightly with fingers and serve as a side dish or mound on dinner plate.

SPICY BEEF STEW WITH MOROCCAN SPICE RUB



Spicy Beef Stew with Moroccan Spice Rub image

The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.

Provided by Vidya

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 4

Number Of Ingredients 19

1 pound beef stew meat, cut into 2-inch pieces
1 tablespoon ras el hanout, or more to taste
2 tablespoons olive oil
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tomato, diced
1 cup diced pumpkin
2 tablespoons tomato paste, or more to taste
1 cup rose wine
2 cups beef stock
2 sprigs fresh rosemary
1 sprig fresh mint
1 bay leaf
salt and ground black pepper to taste
1 parsnip, halved lengthwise and thickly sliced
1 carrot, halved lengthwise and thickly sliced
2 teaspoons lemon juice, or to taste
2 teaspoons white sugar, or to taste

Steps:

  • Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
  • Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
  • Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
  • Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
  • Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g

GRILLED CHICKEN WITH SPICY RUB



Grilled Chicken With Spicy Rub image

Great chicken for your next barbecue. Adapted from a magazine. The rub and seasoned butter can be made 2 days ahead. Keep butter in the fridge until ready to use and then bring to room temperature.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon coarsely-ground black pepper
1 tablespoon brown sugar, packed
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning, with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup unsalted butter, room temperature
8 lbs chicken pieces, rinsed, and patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch -thick slices

Steps:

  • Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
  • Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
  • Early in day, sprinkle spicy rub over both sides of chicken pieces. Marinate in the in teh refrigerator for several hours.
  • Prepare barbecue.
  • Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover.
  • Place chicken on grill, skin-side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15-20 minutes. Turn chicken again and grill, skin-side up, until thoroughly cooked and no red remains.
  • Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
  • Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

Nutrition Facts : Calories 711.2, Fat 53.2, SaturatedFat 19.2, Cholesterol 237.5, Sodium 199.6, Carbohydrate 3.8, Fiber 0.5, Sugar 2, Protein 51.8

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