Skip to main content

Marvins & Mark's Favorite Recipes

Search This Blog

Ingredient: Tamale Pork Butt Rub

on March 20, 2023

Get link
Facebook
X
Pinterest
Email
Other Apps

This is great to rub into your butt! :)

Equal parts of:

Salt

Pepper

Smoked Paprika

Oregano

Garlic Powder

Ground Chile Ancho

Cayenne Powder

Chipotle Chile Powder

Cumin

Coriander

Onion Powder

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Translate

Popular Posts

Refreshing Lettuce Wraps

These homemade lettuce wraps are easy to put together, and they're a perfect appetizer. We like that they are full of healthy chicken and vegetables. 1 lb ground chicken 1 Tbsp Siracha 1 Tbsp Rice Vinegar 5 Tbsp Hoisin Sauce 2 Tbsp Soy Sauce 1 Tbsp Ginger Paste 3 minsed garlic cloves 2 green onions, chopped 8 oz. chopped chestnuts 1/2 carrot, shredded Hearts of Romaine Saute chicken for 5 minutes, until brown. Add Saracha, vineger, hoisin, soy sauce, ginger and garlic. Cook 2-3 minutes then add chestnuts, onions and carrot. Cook for another few minutes. Scoop onto Romaine leaves and serve.

French Onion Soup

c'est délicieux! 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, prehea...

Satisfying Crab Cakes

These Crab Cakes are easy to put together. Adjust the ingredients to your taste; we add extra hot sauce because we like things spicy. 14 oz. cooked crab meat 1/2 cup saltine crackers 1/4 cup mayonnaise 1 lg egg 1 tsp Worcestershire sauce 1 tsp dijon mustard 1 tsp hot sauce vegetable oil for frying Mix together the crab meat and cracker crumbs in a large bowl folding gently to not break up the larger crab pieces. In a small bowl mix the wet ingredients (excluding the oil) Add the mayonnaise sauce to the crab meat and fold to combine. Cover and refrigerate for at least 60 minutes or up to overnight if desired. Use an icecream scoop to portion out balls of crab mixture. Add oil to a large skillet and heat on medium high heat until the oil is shimmering. Place half of the crab balls in the oil and press down to form a patty. Cook each side for 2 1/2 to 3 minutes until browned, flip and cook the second side 2 1/2 to 3 minutes. Repeat with the remaining crab balls. Serve hot with ...

Powered by Blogger