| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce06 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Crushed allspice |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
ts |
Cinnamon |
| 12 |
|
Scallions; white part only, chopped |
| 6 |
|
Scotch bonnet or habanero peppers |
|
|
Or 12 jalapeno peppers; roughly chopped |
| 1/3 |
c |
Red wine vinegar |
| 2 |
tb |
Canola oil |
| 1 |
tb |
Kosher salt |
| 1 |
ts |
Freshly-ground black pepper |
| 2 |
tb |
Soy sauce |
|
|
A few drops hot sauce; (optional) |
INSTRUCTIONS
In workbowl of food processor combine all ingredients and process 1 to 2
minutes. This recipe yields about 3/4 cup of rub.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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