Jon Andersen with Rawhide Steakhouse at Wild Horse Pass in Chandler cooks up some rib-eye.
Rub for Blackened Rib-eye
2 tsp. ground paprika
4 tsp. dried leaf thyme
2 tsp. onion powder
2 tsp. granulated garlic
2 tsp. granulated sugar
2 tsp. kosher salt
2 tsp. black pepper
1 tsp. ground Cayenne pepper (or to your level of heat)
1 tsp. dried leaf oregano
3/4 tsp. ground cumin
1/2 tsp. ground nutmeg
Place all ingredients in a jar or air tight bag. Mix and store in a cool, dark place. Shake before using.
Store in a tight container and the rub will keep for several months. Caution: Dipping steaks into the rub will contaminate it.
Makes about 1 cup, enough for 10 to 15 steaks.
10 Cucumbers, peeled and sliced 1/4-inch thick
1 cup cider vinegar
1 cup brown sugar
1 Tbsp. celery seed
1 Tbsp. mustard seed
2 Tbsp. turmeric
4 cloves garlic, cut into quarters
1 cup water
2 Tbsp. canning salt
2 Green jalapeño peppers, sliced into rings
2 Red jalapeño peppers, sliced into rings
3 Carrots, sliced
1 head cauliflower
Mix and boil all ingredients, except cucumbers, for about 3 minutes.
Add mixture to the sliced cucumbers.
Allow to cool in the refrigerator and marinade for 24 hours.
Place in sterilized mason jars, filling to the top with liquid; seal.
May be refrigerated for 5 to 7 days.
Makes 8 cups, about 6 jars.