Pincha DryRub Roast Pork Loin
Be sure to save the juices from the pan! And try deglazing the pan with a little coffee – so delicious.
Trim the pork tenderloin removing the fat and silver or have the butcher do it at the store. Rub generously with Pincha DryRub.
Heat a cast iron griddle pan and season with oil. Brown tenderloin on all sides. Transfer to an oven proof pan and deglaze the griddle pan with liquid. You can use wine, water, leftover coffee or any combination. Pour liquid over the tenderloin and place in preheated oven.
Bake at 325 degrees until the internal temperature reaches 140 degrees. Allow to rest 10 minutes before slicing.
Hamburger Soup with Pincha DryRub
The hardest part of making soup is keeping it to one pot. Use the vegetables and ingredients that you like or you have on hand in your soup. You are only limited by your imagination or what’s in the fridge!
Brown hamburger in a skillet and drain the grease. Add to the drained hamburger, chopped onion, chopped celery and continue cooking until the onions start to brown. Then add 1/2 can tomato paste and 1 Tablespoon Pincha DryRub. Continue cooking for a few more minutes to brown the tomato paste. Deglaze the pan with stock, or equal parts wine and water and continue simmering.
At the same time In a soup pot place diced potatoes in water with chopped garlic and bay leaves. Bring to a boil. Once the potatoes are tender you can add any frozen vegetables you would like in the soup – green beans, lima beans, okra, crowder peas. Cook until tender. Now you can add the fresh veggies like carrots, chopped cabbage, broccoli. Mushrooms are best sauteed before adding to soup to keep their texture. Add 1 Tablespoon Pincha DryRub.
Once they are cooked combine the two pots and add any canned vegetables. Then create your stock with any combination of vegetable stock, beef stock, chicken stock, tomato juice, tomato sauce, diced tomatoes and/or crushed tomatoes, red or white wine. Simmer to bring the flavors together, taste and adjust seasonings. During the last 10 minutes of cooking add frozen peas, corn and fresh spinach.
Pincha DryRub Roasted Potatoes
This is comfort foot at it’s finest. Peeling the potatoes or not is your choice. Dice the potatoes into about 1/2 inch pieces and place in cold water. Cut as many as you think will be eaten. We will use 3 cups for this recipe but adjust to your crowd. Drain the diced potatoes and allow to sit a few minutes to drain as much water as possible.
Heat a cast iron skillet over medium heat. Add equal parts – 2 Tablespoons Olive Oil and 2 Tablespoons butter to the pan. When the butter is melted, slowly add the drained potatoes. Season with 2 teaspoons Pincha Dry Rub. Cook – stirring every few minutes until they brown on all sides and the potatoes are tender. The time this takes varies with the heat and the potatoes used but allow 30 minutes or more.
Pincha DryRub Fresh Grilled Salmon
Buy Fresh Salmon preferably wild caught. If desired, remove the skin or have it removed at the store. Season the salmon filets very lightly with soy sauce then rub with Pincha Dry Rub. You can refrigerate at this point until ready to cook.
Heat a cast iron grill pan and season with vegetable oil. Place the salmon top side down on the grill pan. Cook until there are grill marks then flip to the other side. Do not move them around until you are ready to flip. The time will depend on the thickness of the filet but generally 3-4 minutes on each side should be plenty. You want the fish cooked to your taste but it is considered best for the fish to be tender in the center and not cooked through. Salmon is really delicious cooked on charcoal.