Racing season, eh? What sort of racing?
I volunteer with SCCA as a corner worker, so I’m pretty busy myself this time of year. That said, I had most of April off.
So anyway, I finally have something to contribute to the recipe thread! I can’t take credit for this, as I found it in one of my cookbooks. We had a pork loin roast thawing out for dinner and I was looking for something different to do with it. I often butterfly a loin roast and spread it with a paste of garlic and rosemary; it’s one of my favorite dishes to serve company and it’s a hit every time, but I was in the mood for something else. I stumbled on this wet rub recipe in one of my Barbecue Bible books:
Tex-Mex Tequila Jalapeno Wet Rub
Ingredients:
1 bunch fresh cilantro, washed and stemmed (about 1 cup loosely packed)
4 to 6 jalapenos, seeded and coarsely chopped
1/2 small onion, minced
3 cloves garlic, coarsely chopped
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons tequila
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Combine the cilantro, jalapenos, onion and garlic in a food processor and finely chop. Gradually add the remaining ingredients and puree to a paste. The rub tastes best used withing 2 hours of making. It’s so quick, there’s no reason to make it ahead.
Smear this paste on pork loins and tenderloins, sirloin or beef tenderloin tips, or chicken. Marinate covered in the fridge for 2 hours, then grill.
Oh yeah, almost forgot. The above recipe makes about 1 cup of wet rub, enough for 2 pounds of meat.