Spice Rubs - Love the Cook

Spice Rubs

Cape May Herb and Spice Rubs capture the spirit and flavor of Cape May. Just because the trip is over doesn't mean the vacation has to end. Packaged in squat shiny tins, each herb and spice rub is crafted with no preservatives, fillers, or chemicals.

BBQ Shrimp and Rib Rub: Smoky and seductive, this blend combines the best of BBQ traditions. Perfect for seafood or pork barbecue. Use with salt to marinate meats or on ribs before you grill or sprinkle on fish before flouring and sauteing. 1.75 oz.

Brandied Peppercorn Rub: This rub is an intense blend of black and green peppercorns, shallots, and garlic, all laced with brandy. Sprinkle on filet mignon, chops, steaks, tuna, swordfish, salmon- even veggies, like spring beans. Use to season butter or oil. 1 oz.

Fish Herbs: A hometown blend inspired by Cape May fishermen, this seasoning blend enhances any fish and seafood dish - grilled, broiled, baked, sauteed, and fried. It's also a sensational seasoning for chicken, eggs, and vegetables. Use it to season marinades, soups, vinaigrettes, butters, and sauces. Combine with tomatoes, olives, and onions for an amazing topping for fish. .75 oz.

Blackened Seasoning: The flavors that make Louisiana famous are found in this versatile blend. Use on fish, steaks, lamb, pork, or as your "secret ingredient." 1.5 oz.

Spicy Crab and Shrimp Boil: Inspired by local crabbers, this blend of peppers and other spices makes for some spicy and delicious shrimp and crabs. 2.2 oz.

Char Crust Rubs:

Roasted Garlic Peppercorn Rub: Delicious on steak & fish! Attention garlic lovers! Savor the taste of roasted garlic and onions with the zing of fresh cracked peppercorns...the hint of Worcestershire and secret spices makes this rub so good, you'll be licking the plate. 4 oz.

Original Hickory Grilled Rub: The secret to perfect steak! By far our most popular rub! This is the original "family secret"blend of natural ingredients that creates a delicious charred crust on the out side... seals the juices inside. Use it under your broiler, on the grill, even on a rotisserie for hickory-charred look and taste. Easy to use with fabulous results! 4 oz.

Ginger Teriyaki Rub: Savor the harmony and balance of sweet teriyaki and fragrant shoga (ginger). Renowned for centuries for its tingly flavor and mythic love-enhancing qualities, ginger lends exotic dimension to this modern teriyaki interpretation. Most auspicious (and delicious!) on chicken, shrimp, and steak. 4 oz.

Amazin' Cajun Rub Spicy. sweet... seductive... just like Louisiana herself. Enjoy our jazzy blend of piquant cayenne pepper, onion, garlic, oregano, and a mélange of other Mardi Gras flavors. Bring the sublime heat of New Orleans to catfish, chicken, shrimp, and let yourself be seduced. 4 oz.

Smoky Spicy Southwest Rub: Spicy & delicious! This is a heady blend of real ancho and chipotle chiles from Santa Fe mixed with cilantro and other authentic southwest spices. The flavor and fragrance will fill your palate and warm your tongue. Have a fiesta with pork, chicken, shrimp, beef, etc. ¡Ole! 4 oz.

Chef Walter J's Cuban Spice Rub: This is the same spice blend used on the famous " Cuban Spice Rubbed Pork Chop" at the Pelican Club Oceanfront Restaurant and Bar in Cape May, NJ. The spice works great on the grill for fish, shellfish, chicken, and beef. Also use as a seasoning agent in you favorite salad recipe, roasted vegetables or potatoes.Net Wt. 2.5 oz

Here is

Chef Walter's Cuban Spice Rubbed Pork Chop Recipe

Ingredients:

4 6-8oz pork chops preferably bone on for more flavor

4 TBS Chef Walter J's Cuban Spice Rub

AS Needed Olive Oil or Olive Oil Spray

Method:

1. Preheat grill to medium high and oven to 350 degrees.

2. Liberally rub 1/2 TBS Chef Walter J's Cuban Spice Rub to each side of the pork chops. Let rest 15-20 minutes in the refrigerator before grilling.

3. Lightly coat pork chop with olive oil or spray and grill. Too much olive oil will cause flames and the spice will burn. If flames do occur, move the pork chop to a cooler section of the grill.

4. Grill the pork chop for approximately 8 minutes on each side to 155 degrees or until desired doneness. If more time is needed you may use oven to finish cooking.

Serving Suggestions:

Serve with mashed sweet potato or your preferred style potato. The Pelican Club finished the pork chop whit a classical red wine jus but at home you could use your favorite steak sauce or hot sauce as an accompaniment. Chef Walter J's Cuban Spice Rub works great on any grilled meat, chicken, shrimp or scallops. You can also use the spice for items like roasted potatoes or anything that needs excitement.

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