Pampered Chef KANSAS CITY RUB Grilled Pork Chops

 

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

CHICKEN MARINADES

CHICKEN MARINADES adapted from ala Gimme Some Oven
These easy chicken marinade recipes are VERY simple to make, freezer-friendly as well as dependable and delicious too!  AND they are perfect for ANY cooking method whether it’s baking, slow cooking or grilling.
Teriyaki Marinade:
1/3 cup BRAGG’S LIQUID AMINOS
1/3 cup rice wine vinegar
2 tablespoons honey
3 tablespoons peanut oil (or avocado oil)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

• Whisk all ingredients together in a small bowl until combined.

Enchilada Marinade:
3/4 cup chicken or vegetable stock
2 tablespoons enchilada seasoning (see below)
2 tablespoons avocado oil (or avocado oil)

• Whisk all ingredients together in a small bowl until combined.

Enchilada Seasoning
1/2 cup chili powder or chipotle (not cayenne)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

• Whisk all ingredients together in a small bowl until combined.
• Store in an airtight container for up to 1 year.

Honey Mustard Marinade
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup avocado oil

• Whisk all ingredients together in a small bowl until combined.

NOTE: Cooking times will vary depending on the cut of chicken that you use.  Be sure and test your chicken temperature to be sure that it reaches a safe 165°.
These are basic recommendations for 8-ounce boneless skinless chicken breasts.
BAKING

• Heat oven to 425°.
• Place chicken on a baking sheet or in a baking dish.
• Bake for 10 minutes, flip the chicken and bake another 8-10 minutes until it is cooked through (165°) and the juices run clear.
• Remove from the oven, and loosely tent with aluminum foil.
• Let the chicken rest for at least 5-10 minutes and serve warm.

GRILLING

• Heat grill to medium-high.
• Oil chicken breasts.
• Grill for 10 minutes, flip the chicken and grill another 8-10 minutes, until it is cooked through (165°) and the juices run clear.
• Transfer the chicken to a plate, and loosely cover with aluminum foil, letting the chicken rest for at least 5-10 minutes and serve warm.

SAUTEING

• Heat 1 tablespoon oil in a medium sauté pan over medium-high heat.
• Add chicken breast and cook for 5-6 minutes, flip and cook another 5-6 minutes, until the chicken is cooked through (165°) and the juices run clear.
• Transfer the chicken to a plate, and loosely cover with aluminum foil.
• Let the chicken rest for at least 5-10 minutes and serve warm.

SLOW COOKING

• Add chicken and marinade to the bowl of a slow cooker.
• Cover and cook for 3 hours on high or 6 hours on low, until the chicken is cooked through (165°).
• Serve warm.

VANILLA EXTRACT

Recently a friend and I were debating the flavorings I was going to use in an upcoming recipe and it led us to question a couple definitions, specifically for extracts and emulsions used in baking.

The main difference between emulsions and extracts are that the emulsions are water based and not alcohol based. Yet they can be substituted 1:1 in a recipe. So how do you choose which to use and when to use it when so many meet your flavor needs while cooking and baking?  Best answer: you should choose an emulsion when you’re concerned about the flavor baking out of a recipe. Because they are water-based, bakery emulsions don’t evaporate as quickly as extracts, resulting in stronger aromas and tastes.

EXTRACT – an extract is a preparation containing the active ingredient of a substance in a concentrated form such as vanilla extract used in many cakes and cookies.    SYNONYMS: distillation, distillate, concentrate, essence, juice
EMULSION – I found SEVERAL definitions for emulsions:

• A system (such as fat in milk) consisting of a liquid dispersed with or without an emulsifier in an immiscible liquid – liquids not forming a homogeneous mixture when added together.
• A fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.

But for me the most accurate definition I think is:

• a mixture that results when one liquid is added to another and is mixed with it but does not dissolve into such as mixing oil and vinegar together which produces an emulsion.

Extracts and Flavors are great for both cooking and baking applications. Most extracts and flavors contain 45% alcohol by volume and require sufficient cooking time to evaporate the alcohol.

Use an extract or flavor in cookies, cakes, brownies, muffins, and other baked goods. You can also use extracts and flavors in homemade chocolates and candies.

Bakery Emulsions are water-based and alcohol-free versions of extracts. Use them the same way you would an extract but they are also especially great for flavoring frostings and other no-bake applications.

Bakery Emulsions have the same strength as extracts, so they can be substituted one to one in recipes. But conversely because they are water-based, bakery emulsions aren’t suitable for flavoring hard candies or chocolates.

I like the brands Cook’s and Lorann’s extracts and emulsions because they are fairly readily available in most specialty grocers.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup ALCOHOL of your choice

• Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
• Place beans in jar.
• Cover with alcohol.
• Screw the lid on tight or cork it and give it a good shake.
• Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

SEASONINGS & RUBS - FLAVOR FOR ALL!

So, my brother asked me for a recipe this morning that made me think it's time to revisit dome of these easy ways to flavor your meals.

It's BBQ time, so it's rub time.

What is the best rub? It's the rub you like best. Rubs are all about personal choice and the flavors you love the most. More often than not the rub you like best is the one you make yourself. So where do you start? Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn't over power them. Generally a dry rub start out with a just a few basic ingredients.

How much to make? First of all you want to decide how much to make. I like to make just a few portions at a time so they don't lose their flavor while they are stored. I save old spice bottles to hold my rub and put a label on the side with the recipe. I also record the date I made it. This way I know exactly what I am using and how long it's been sitting around.

The Basics: You want to start your rub with the basic flavors: salt, sweet, sour, and bitter. To start with salt and sweet, literally start with sugar and salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. The choice is yours though. Many people like to use brown sugar or if you are making a wet rub then you can use honey, maple syrup or molasses. These add a different flavor to your rub that can really enhance the taste. As for salt, I like sea salt or kosher salt. You can also use flavored salts like garlic, onion, celery or seasoning salts. By simply combining something like brown sugar and garlic salt will give you a pretty decent rub. Start out with equal portions of each and you are ready to build your rub.

Flavor Builders: The brown sugar and garlic salt make a great basic rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. As an example for proportions you are using one cup each of sugar and salt. Now add 1/2 cup of paprika. Paprika is great for color but also for its mild flavor.

Mild or Hot? From here you can start building on the flavor of the rub you want to make. If you want a rub with some heat you need to think about adding pepper. Depending on of the pepper you add you can go with anything from a teaspoon or two. to a 1/2 cup 1 teaspoon adds a touch of heat whereas 1 tablespoon lights your fire. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper.

Seasoning? To finish off your rub try adding some herbs. I find it better to be conservative with the herbs. Also start with small batches until you find a flavor you're truly in love with.

Try your rubs out on different meats to see what you like and what you don't.

So I thought I would share a few of my favorite rubs with you. I apply rubs evenly and firmly. I also use a mortar and pestle to grind them even finer.

Most recipes say to refrigerate for 30-90 minutes, but I like to refrigerate at least overnight before cooking, usually 24-48 hours. I've found this makes a melt in your mouth steak or a flavor all the way through piece  piece of meat or chicken.

PORK RIB RUB
1/2 cup light brown sugar
1/4 cup Hungarian paprika
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

• Sift them all together and firmly rub each rib.
• Finish the baking off with Mississippi BBQ Sauce

BRISKET/ROAST RUB
1/2 cup paprika
1/3 cup brown sugar
1 teaspoon sea salt
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

• Combine all ingredients and mix well.

STEAK RUB
1/2 cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons sea salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

• Combine all ingredients and mix well.

CHICKEN RUB
1 teaspoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon fine sugar
1 tablespoon brown sugar
2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoon sweet paprika
1 tablespoon celery salt
1 tablespoon sea salt

• Sift them all together and firmly rub each rib.
• Finish the baking off with Mississippi BBQ Sauce

COWBOY STEAK RUB
6 tablespoons sea salt
2 tablespoons Worcestershire black pepper
4 tablespoons ground coffee
1/4 cup light brown sugar
6 tablespoons garlic powder
3 tablespoons onion powder

• Combine all ingredients and mix well.

GARLIC LOVER RUB
6 cloves minced garlic
1 tablespoon garlic powder
2 tablespoons sea salt
2 tablespoons basil

• Combine all ingredients and mix well.

PAPRIKA CHICKEN and the RUB RUB RUB!

There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

PAPRIKA CHICKEN
1/4 cup tomato paste
1 tablespoon + 1 tablespoon Penzey's Sweet Smoked Paprika
1 teaspoon oregano
2 cups buttermilk
2/3 cup cornstarch
1 1/4 cup self rising flour
Fresh ground salt and black pepper, to taste
Avocado oil & Crisco

• Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
• Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
• Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
• Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
• Heat a combination of avocado oil and Crisco over medium high heat.
• Place remaining flour in a shallow dish.
• Remove each chicken piece from the buttermilk shaking off excess.
• Dredge each piece in flour mixture.
• Fry until golden, turning only once about 15-20 minutes.
• Using a wire rack place chicken pieces to drain.

Rubs will store, but I prefer to make them fresh for each recipe. 

Here are a few of my other favorite flavor combinations for rubs:

CHILE COFFEE - great for beef
1 teaspoon espresso powder
2 tablespoon ancho-chile powder
1/4 cup packed dark brown sugar
1/2 teaspoon fine sea salt 
1/2 teaspoon fresh ground black pepper
pinch of cinnamon
pinch nutmeg

• Mix together and store at room temperature.

SESAME SPICE - great for chicken
1/4 cup sweet paprika
1 1/2 teaspoons cumin
2 teaspoon sesame seeds
1/2 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
pinch sugar

•  Mix together and store at room temperature.

ORANGE CORIANDER - great for fish
2 tablespoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 teaspoons finely ground coriander
1/2 teaspoon fresh ground Himalayan Pink salt 
1 teaspoon fresh ground black pepper

•  Mix together and store at room temperature.

Here are a few other flavor combinations that are great for fried chicken:

SPICED MUSTARD
1 tablespoon ground mustard
4 teaspoons OLD BAY seasoning
flour
buttermilk
2-3 teaspoon Frank's hot sauce

• Add dry seasoning to dredge mixture.
• Add hot sauce to buttermilk.
• Coat chicken pieces with buttermilk mixture for several hours.
• Drain chicken pieces, dredge through flour mixture and fry as normal.

LEMON PEPPER
1 teaspoon fresh ground black pepper
Fresh ground Himalayan pink salt
Zest from 1 lemon
4 cloves garlic, minced
Juice from 1 lemon
flour
buttermilk

• Add dry seasoning to dredge mixture.
• Add garlic, zest and lemon juice to buttermilk.
• Coat chicken pieces with buttermilk mixture for several hours.
• Drain chicken pieces, dredge through flour mixture and fry as normal.

BBQ CARROTS
1 bag baby carrots
2/3 cup favorite BBQ sauce
1/4 cup honey

• Steam or boil carrots until tender.
• Whisk together the honey and BBQ sauce.
• Heat sauce mixture for 30-45 seconds on high in the microwave.
• Toss together and serve.

MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

I used the scraps leftovers (not that were many) to make the New Year's Day Black Eyed Pea Chili.

MARINATED and SEASONED PRIME RIB
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
Avocado oil
*2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons  Penzey's English Prime Rib Rub 
*1 teaspoon  Penzey's OR Savory Spice Shop's Horseradish powder

• Whisk together the wine, water and Worcestershire sauce.
• Place roast in a large plastic bag that has been placed in a shallow baking dish.
• Pour marinade over roast and seal bag.
• Marinate 6-8 hours, turning bag occasionally.

• Preheat oven to 325 degrees.
• Place sliced onions in bottom of roaster.
• Drain roast and discard marinade.
• Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
• Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
• Sprinkle rub mixture over roast until well coated all the way around.
• Place roast, fat side up on onion slices.
• Insert oven thermometer.
• Roast until desired doneness (we like medium rare which was 135 degrees and about 2/14 hours), but no more!
• Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

*If you want a thicker rub add more spices making sure to keep these proportions.

DO NOT SKIP THE RESTING PHASE!!

OVEN ROASTED ASPARAGUS with LEMON SAUCE
1 bunch asparagus
Avocado oil
sea salt
fresh ground black pepper

• Preheat oven to 425 degrees.
• Snap off woody ends. 
• Wash asparagus and drain well.
• Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
• Sprinkle with salt and pepper to taste.
• Roast 10 minutes or until fork tender, but snappy and browning on the outside.

Juice of 2 lemons
1 tablespoon cornstarch
1 tablespoon cool water
2 teaspoons sugar
2 large egg yolks

• In a small saucepan whisk together the water and cornstarch over a medium heat.
• Bring to a slow boil, whisking constantly.
• Add sugar and whisk until dissolved. Immediately remove from heat to cool!

• Return the saucepan to the lowest setting.
• Beat egg yolks and lemon juice until well blended.
• Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
• Season as necessary and pour over plated asparagus.

TACO MEAT SEASONING

You can quit buying those expensive seasoning packs full of preservatives and make your own taco seasoning fresh.

TACO MEAT SEASONING
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon minced dried onions
1 tablespoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar

• Combine all together and grind fine in a mortar and pestle.
• Brown hamburger.
• Drain off grease.
• Add seasoning mix and 3/4 cup water to the browned meat.
• Bring to a boil.
• Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

OVEN BBQ CHICKEN

The key to REALLY GOOD BBQ Chicken is time and and a three step process.

OVEN BBQ CHICKEN
Whole chicken pieces cut up, washed and dried
BBQ Marinade (recipe below)
BBQ Seasoning (recipe below)
BBQ Sauce (recipe below)

• Rinse Chicken well and pat dry.
• Loosely layer chicken pieces in a large bowl and pour BBQ marinade over and sprinkling BBQ seasoning over each layer.
• Refrigerate overnight.

• Remove chicken from refrigerator 30 minutes before you plan to put it in the oven. 
• Preheat oven to 350 degrees.
• Spray a jelly roll pan with PURE.
• Place chicken pieces on pan.
• Generously brush with BBQ sauce.
• Bake 45 minutes or until cooked through and crisp.
• Brush with more BBQ sauce.

BBQ MARINADE
2 cloves roasted garlic, crushed
1 tablespoon red pepper flakes, crushed
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 teaspoon sweet Hungarian paprika
1 tablespoon sugar
2-3 tablespoons BBQ seasoning
1/3 cup Champagne vinegar
1 cup vegetable oil (I prefer Canola)

• Whisk all the dry ingredients together until well blended.
• Add oil, whisking until dry ingredients are well incorporated.

BBQ SEASONING
1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
1 tablespoon garlic powder

• Blend ingredients together well.
• Store in an airtight container.

BBQ SAUCE
2 cups Heinz ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

• In a large saucepan combine all the ingredients, stirring to blend.
• Bring the mixture to a boil.
• Reduce heat and simmer uncovered for an hour, stirring frequently.

Homemade Taco Seasoning Mix

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

• Mix all the dry ingredients together and use with your taco meat. 
• Pour the water in the pan and cook just like you would for tacos. 
• The amount above is the same amount that is in one packet of taco seasoning mix at the store.