Recently, I had some fun in the kitchen with the Char Crust Dry Rub seasonings. They come in several mouthwatering flavors and can be used in a variety of dishes, including meat, veggies, seafood, and rice. I used the Roasted Garlic Peppercorn on boneless pork ribs that I roasted in the oven. All I had to do was rub the seasoning on the surface of the meat. The Char Crust seasoning sealed in the juices of the meat very nicely, giving it a pleasant flavor. I plan to use the Ginger Teriyaki on some skinless chicken breast that's defrosting right now, and try the Amazin' Cajun on rice. I bet the Roasted Garlic Peppercorn will work nicely with vegetables, too.
Each box of Char Crust Dry Rub seasoning retails for $5.49 and may be used to prepare several meals, depending how many people you are cooking for. Here's a description of the four flavors I received:
• Roasted Garlic Peppercorn features the robust flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender. Its versatility has made it a best seller. It complements steaks, lamb, seafood, pork, poultry, and potatoes.
• Ginger Teriyaki is a balance of sweet teriyaki, fragrant ginger, plus a tingly touch of wasabi that lends a new dimension and creates a modern teriyaki interpretation. It complements chicken, fish, and steak.
• Amazin’ Cajun is a spicy-sweet blend of piquant cayenne pepper, onion, garlic, oregano and a mélange of other Mardi Gras flavors. It brings the sublime heat of New Orleans to catfish, chicken, shrimp, and even “dirty” rice.
• All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.
Love fish? Check out this fast and easy tilapia recipe, courtesy of Char Crust.
Prep time: 10 minutes
Total time: about 20 minutes
Tilapia fillets -- about 6 oz per person
Char Crust® Amazin' Cajun -- about 1/2 Tbsp per fillet
A little oil, canola is good
A little butter (optional), at room temperature
Heat a cast iron pan on the stove until very hot. Season one side of the fish with Char Crust® Amazin' Cajun Dry Rub Seasoning, generously covering the surface. Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit. Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and place pat of butter on top.
Option: We actually prefer this recipe with catfish, but tilapia seems to have more fans.
One lucky U.S. reader will win a Char Crust dry-rub seasoning prize pack, including a box each of all four flavors I received!
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