I want to send a big fat shout out to my friend Drick over at Drick's Rambling Cafe. If you are a fan of southern cuisine by all means, click on his site and you'll find scores of recipes and good stories there.
A recipe he is still tinkering with is a rub for his Savory Chicken Quarters. I don't know why he would change anything in this rub - it's phenomenal. Just the perfect blend of herbs and spices. The final result bursts with plenty of flavor without being overpowering.
Doug grilled over a charcoal fire (of course) and we served with sides of corn and mashed potatoes he first night.
The second night we had Rainbow Swiss Chard as the side. This is our first year trying chard, yes...we were sheltered, but happy to have tried it as we are loving it. It's much more flavorful than I imagined it would be.
A good Pinot Noir goes with soooo many food combos. If in doubt, serve a Pinot!
Here is the recipe below. I didn't write it out, just took the lazy way, showing you a photo :-)
Thanks again to Drick and if anyone grills up a batch of chicken using this rub, please let us all know. Bet you'll love it.
Some of his recipes we have enjoyed so far include:
Creamy Seafood Pasta
Seafood Pasta (again) when combined with Nigella's recipes
Marinated Artichoke Pasta Salad
Green Bean casserole
Green bean and Artichoke casserole
Southern Style Beef Bourguingnon (with ribs) and many more.
I am sharing this with Beth Fish's Weekend Cooking Series.
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