Tag Archives: pepper

BB’s Blackening Cajun Rub

We at Nummy are always up for a good rub. C’mon now people, get your mind out of the gutter. This is a family blog. Most of the time.

Anyway, nothing’s simpler than mixing and sprinkling, and this blackening rub will ensure that your meat gets the classic Cajun kick you’re looking for. Great on chicken, fish, shrimp, steak – you name it. If you can cook it, you can blacken it, so go forth and get dark and dirty.

6 tablespoons of paprika
1 tablespoon kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano

  1. Combine all ingredients thoroughly.
    Makes about one cup.

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Filed under Cajun food, Chicken, Fish, Game, Marinades, Rubs, Southern food

“Braised” Brisket Tacos with Spiced Coffee Sauce

We made these tacos last week for Barrett’s birthday, and they were  devoured so quickly that Mr. Robert-Pickles-Schmidt couldn’t even scrape together a taco when he arrived an hour late. Despite the concerns of Chavandra – the butcher at our friendly neighborhood Kroger – who asked me “gurrrl, are you sho’ brizkit tacos is somethin’ you wanna make?”, it definitely is.

The coffee rub gives it a deep, spicy richness. Top it with the Ridiculously Perfect Pickled Red Onions, Spicy Southwestern Slaw, and crumbled queso fresca and you’ve got a meal that will make yo’ mama proud. And Chavandra too.

Coffee Rub
1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
1/2 ground coffee

1 5-pound brisket

  1. Preheat oven to 325 degrees.
  2. Mix together coffee rub ingredients and coat brisket liberally. (This can be done as far as 24 hours in advance.)
  3. Put brisket in a roasting pan or deep baking tray and add 1.5 inches of water.
  4. Cover and bake for 5.5 hours or until brisket falls apart easily.
  5. Place brisket on cutting board and let stand for 10-15 minutes before chopping and serving.
  6. Pour pan sauce into a serving dish and spoon over tacos. (Sauce will thicken and become concentrated and delicious while the brisket cooks.)
  7. Enjoy the compliments. These make upscale taco shop fare look like child’s play.

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Filed under Beef, Main Course, Meat, Mexican food, Party food, Rubs, Sauces

Angie’s Salsa Fresca

I remember fondly stuffing my face with this salty-sweet goodness at MLSP on many a summer day. It is my former boss Angie’s recipe, and it is unstoppable. Meaning you literally won’t be able to stop eating it.

I used to make a batch and eat it on everything from quesadillas to breakfast wraps (it’s surprisingly good on eggs!), and I believe there was one day I even drank the juice straight due to an impending doctor’s appointment that required me not to eat all day. Yep, I did that. What of it?

4 large vine ripened tomatoes chopped
1/2 vidalia onion finely chopped
juice of one lime
1 jalapeno, seeded and minced
1/4 cup finally chopped fresh cilantro
1/4 teaspoon minced garlic
sea salt and fresh ground pepper to taste

  1. Combine all ingredients in a large bowl and let them set for at least 15-20 minutes so the flavors will permeate the dish. (Longer is better in my opinion as it only gets more nummy.)
  2. If you like a little heat, add one fresh jalapeno pepper, seeded and minced. (I already included this in the directions as a MUST because it is gives this a great kick.)
  3. Serve with tortilla chips.

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Filed under Appetizers, Dips, Mexican food, Sauces, Veggies

Coffee Steak Rub

It took a few tries to get the coffee flavor to come through, but now The Chef has it just right. The last time we made these I finished a steak twice the size of my head… a feat I believe only Harmon matched me in, so clearly I’m bursting with pride.

1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
1/2 ground coffee


Mix ingredients thoroughly, dredge steak in the mixture, and grill up real nice. It’s that simple.
The Chef notes this is also really good in brisket.


Filed under Main Course, Rubs