Rub it on

Moroccan Grilling Rub

Here are some rub recipes I found on the MT Standard's food page. I've only tried a few of them so far but they've worked great for an easy spicy dinner. Thanks to a generous local hunter/co-worker, we found ourselves with 15 pounds of raw elk and antelope, and not the slightest idea how to cook it all. Alas! I pulled out these recipes and we mix and matched rubs and steaks, some of our own invention as well (cajun and old bay).

For the antelope we used the Moroccan rub, browned in a skillet on the stove, then into the oven at 350F for ~20. In fear of drying out the meat I cracked open a beer and poured it over the roasting antelope once in the oven for a yummy sauce. Beer or wine make for a great bandaid when you may have dried out your dish--in the meal and to be served to your guests.

the antelope

sizzling elk steaks

Kaleena's caprese salad

Maple Apple Bourbon Barbecue Sauce

This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking.
Start to finish: 45 minutes
Makes: 3 cups

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 clove garlic, minced
2 apples, peeled, cored and diced
1 tablespoon grated fresh ginger
½ cup maple syrup
½ cup cider vinegar
½ cup bourbon
1 cup chili sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cinnamon
½ teaspoon cayenne

In a medium saucepan over medium-high, heat the oil.  Add the onion, garlic and apple.  Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.  Add all remaining ingredients, then return to a simmer.  Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes.  Adjust the salt and pepper.  Transfer to a blender in batches if necessary, then puree until smooth.  Cool, then refrigerate in sealed glass fars for 2 weeks.

Asian-Style Vinegar Sauce

This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook.  It also is good for dressing an Asian slaw
Start to finish: 10 minutes
Makes: 1½ cups
1 tsp canola or vegetable oil
2 tbsp grated fresh ginger
1 clove garlic, minced
1 tsp five spice powder
½ cup packed brown sugar
½ cup soy sauce
½ cup rice wine vinegar
2 tbsp toasted sesame oil

In a small saucepan over medium-low, heat the oil.  Add the ginger and garlic, then sauté for 5 minutes.  Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well combined and the sugar is dissolved.  Stir in the sesame oil.  Cool, then refrigerate in sealed glass jars for 2 weeks


Mango Mustard Barbeque Sauce
This fruity and spicy sauce is equally delicious slathered on chicken or pork.
Start to finish: 45 minutes
Makes: 2 ½ cups
1 cup yellow mustard
1 cup cider vinegar
½ cup honey
1tbsp Worcestershire sauce
1 tsp dried thyme
½ tsp dried oregano
½ tsp cumin
½ tsp cayenne
½ tsp salt
½ tsp ground black pepper
10 ounce package frozen mango chunks, thawed

In a medium saucepan over medium, combine all ingredients.  Cook for 30 minutes, stirring frequently.  Working in batches if needed, transfer the mixture to a blender and puree until smooth.  Cool, then refrigerate in sealed glass jar for 2 weeks.


Moroccan Grilling Rub
Start to finish: 10 minutes
Makes: ½ cup

¼ cup kosher salt
1 tsp ground white pepper
2 tsp ground ginger
2 tsp ground coriander
½ tsp ground allspice
½ tsp cinnamon
1 tsp ground mace
½ tsp cayenne pepper
1 tsp turmeric
½ tsp ground cardamom

In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

Missoula Farmers Market

Breakfast for our gracious hosts. Bacon and hash browns. 

Weekend goodies