Several years ago, I fibbed my way into a job as a personal chef for two bachelors who wanted to eat a specific high-protein, low-fat / low-carb diet. It involved a kitchen scale and careful measuring. My limitations were such that monotony posed an immediate threat, but I was determined to keep things interesting.
Having convinced said bachelors of my culinary abilities through a confident demeanor fabricated in a way only those desperate to pay rent would understand, I secured the job... and then ran, terrified, to the library to rent all the cook books off the shelf.
This is the one that saved my life. I have been making Linda and Katherine's spice blends ever since, and hardly a day goes by when I don't use them. I used them for that job (and got a lot of compliments once I mastered not overcooking the meat), I used them for myself later, and put them in cute jars for Christmas and birthday gifts, and now I use them on my husband's eggs in the morning, in our spaghetti sauce, and on veggies for the barbecue. These spice rubs are our salt & pepper and then some.
So here are my favs from the book, in order of my preference. Also, screw the suggested uses listed below: these guys are so versatile and delicious they go on anything. My favorite is the Bourbon Street, husband's favorite is the Chipotle, doctor friend's favorite is the Texas Big Flavor, and another friend's favorite is the Scarborough.
Also, word of the wise. Just make all of them at the same time. It will take forever to do the math and purchase all the right amounts of spices in bulk, but if you do them all at once, you'll be set for at least 6 months and be able to share with friends.
Bourbon Street Spice Blend
The High Protein Cookbook by Linda West Eckhardt
This goes on: pork, chicken, shrimp & crab. Makes 1/2 cup of rub.
2 Tblsp. Paprika
1 Tblsp. Cayenne
1 Tblsp. Dry Mustard
2 tsp. salt
2 tsp. freshly milled black pepper
2 tsp. garlic powder
2 tsp. ground sage
1 tsp. white pepper
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. dried oregano
Mix & store in airtight container.
Taos Mountain Chipotle Rub
The High Protein Cookbook by Linda West Eckhardt
Especially good on: Chicken, veal, pork, beef, roasted corn, cucumbers. Makes 1 cup.
5 dried chipotle chiles
5 dried ancho chiles
1/2 c. garlic powder
1/4 c. dry oregano
2 Tblsp. Salt
Blenderize ingredients together. Store in airtight container.
Texas Big Flavor
The High Protein Cookbook by Linda West Eckhardt
Good with: BEEF, chicken, pork, salmon. Makes 1 cup.
1/4 c. salt
1/4 c. paprika
1/4 c. chili powder
3 Tblsp. Fresh black pepper
2 Tblsp. Garlic powder
1 Tblsp. Cumin
2 tsp. cayenne
Mix pre-run on meat that will be further sauced.
Scarborough Fair
The High Protein Cookbook by Linda West Eckhardt
Good for: fish, fowl, pork , beef, creamed veggies (ie cauliflower). 3/4 cup.
1/4 c. onion powder
1/4 c. paprika
1 Tblsp. black pepper
1/2 tsp. cayenne
1 Tblsp. dry parsley
1 Tblsp. sage
1 Tblsp. crumbled dry rosemary
1 Tblsp. dried thyme
Mix & store in airtight container.
Louisiana Swampland Dry Rub
The High Protein Cookbook by Linda West Eckhardt
Good with: chicken, pork, shrimp, crab. Makes 1/2 c. rub
2 Tblsp. Garlic powder
2 Tblsp. Paprika
2 Tblsp. Dried oregano
2 Tblsp. Dried thyme
1 Tblsp. Freshly milled black pepper
1 Tblsp. Onion powder
1 tsp. cayenne (or more!)
1 tsp. salt
Mix & store in airtight container
Basic Jerk Seasoning
The High Protein Cookbook, by Linda West Eckhardt
For: chicken, pork and beef. Makes 1/2 c. of rub.
1 Tblsp. Onion powder
1 Tblsp. Ground allspice
1 Tblsp. Freshly milled black pepper
1 Tblsp. Cayenne
1 Tblsp. Garlic powder
1 tsp. dried thyme
1 tsp. ground cinnamon
1/2 tsp. habanero chile powder
1/2 tsp ground nutmeg
2 bay leaves
1 Tblsp. Salt
1 tsp. sugar
Mix & store in airtight container.
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