Happy Thanksgiving!
I am thankful for all of you who visit Tiny New York Kitchen! Send me your before and after Thanksgiving food photos and I will post them. Selected winners will receive a package of Victoria’s Dry Rub as a Thanksgiving Holiday Thank You!
Send all before and after photos to [email protected].
How To Use Victoria’s Dry Rub
Victoria’s Dry Rub has become very popular and orders are pouring in. I am getting a lot of emails about how to use this versatile dry rub. Dry rubs can be used dry or incorporated into a liquid. The liquid is usually olive oil or any other kind of oil that you choose. Combining the rub with a liquid is what is known as a paste or wet rub. The nice thing about using a wet rub is that it tends to stick better to whatever you are adhering it to.
I also like to mix the rub with mustard, mayonnaise or horseradish. The rub adds a little kick to condiments. Rub seasoned mayonnaise goes great on a steak sandwich.
Vegetable dishes like the rub as well. Sprinkle zucchini, peppers, asparagus or any vegetable that you can think of with the rub to add some flavor. You can even use the rub on salads by sprinkling a bit into the salad and then toss.
You can also use the rub in casseroles, stews, chili or soups. If you are using the rub in recipes that need a long time to cook in liquids it is best to add the dry rub in small amounts throughout the cooking process. Doing this helps keep the flavors at their peak.
Victoria’s Rub can be used on ANY meat of your choosing. It is great on fish, pork, beef, buffalo, lamb or poultry. Of course if you are lucky enough to have more interesting meats then by all means use the rub on your exotic meat as well.
It is always best to wash the meat and trim off any excess fat or fish skin. Make sure to dry the meat thoroughly. Generously sprinkle the rub on the meat. If you are using the wet rub you will have to apply with your hands or a spoon. Time to get your hands dirty. If you are using the rub on chicken gently put the rub under the skin as well as on top of the skin. You can also put the rub in the cavity for a fuller flavor. Whatever meat you are using the meat should be coated with a nice even layer of the rub or paste. Gently work the rub into the meat. It is like giving the meat a little massage! Wrap the meat in a plastic wrap and put in the fridge anywhere from 1 hour to overnight. If I am planning ahead I like to let sit overnight so the meat is full of flavor and nice and tender. It is not necessary, however, to let the meat sit after applying the rub. If you decide at the last minute to use the rub then that is A-OK. If you did put the meat in the fridge to sit for awhile, remove from the fridge and take off the plastic wrap and let the meat get to room temperature. This should be done about ½ hour before cooking. If you used the dry rub method then it will have become pasty from the juices of the meat. Be careful when picking up the meat so you don’t rub away any of the past. This tasty crust is what is known as the “bark.” If you decide that you need more rub then go ahead and ad more to coat for more flavor.
Be creative and make sure to send me emails of your ideas and photos of how you used Victoria’s Rub!
For a limited time this rub is available for $15.00 plus $3.50 S&H. This rub is perfect for beef, chicken, pork, vegetables or seafood. Everyone who has tried this rub absolutely loves it. Now you can too. Send an email to [email protected] to place your order.
Lion Brewery Root Beer
Whenever I go on a trip I look for food items that are new to me. I was driving from Indiana to New York and stopped at some road side restaurant in Pennsylvania. It was a Sunday night, rather late and I was lucky to get a seat. The restaurant was empty, but I didn’t care. I needed a break and needed to eat a little something. I ordered a mediocre spaghetti and meatballs dish and saw root beer on the menu. I ordered the root beer and wondered why I just didn’t order a sparkling water. I mean who needs the extra calories?! The waitress brought the root beer along with a glass before my meal. I was extremely thirsty and the bottle was extra cold. I poured the root beer into the glass, took a sip and was stunned at how great this root beer was. I couldn’t get enough of this drink. I ordered another and sucked that one down as well. My spaghetti dish came and it certainly didn’t compare to this awesome root beer. I was so impressed that I bought a bottle to take home with me. I highly recommend Lion Brewery Root Beer. I think that it is better than Hank’s Root Beer which is also very good. I looked around to see where I could order this root beer and the only place that I could find that carries it is Old 52 General Store out of Sabin, Minnesota. Here is the link to their site: http://www.old52.com.
Creamy Sweet Potato Soup
2 Pounds Sweet Potatoes
4 Chopped Green Onions
14 Ounces Chicken Broth
1 Cup Whipping Cream
1 Teaspoon Curry Powder
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Preheat the oven to 425° F. Poke the potatoes in several places with a knife and bake the potatoes for 40 minutes or until tender. Remove potatoes from the oven and halve the potatoes lengthwise. Scoop the flesh into a food processor and add the onions and 7 ounces of the chicken broth. Process until smooth. Transfer the potatoes, cream and the remaining broth to a large saucepan. Cook over a medium high heat. Stir occasionally and then stir in curry powder, salt and pepper. Serves 4
