*  Exported from  MasterCook  Buster  *
 
                        Uptown Creole Rub (Barnard)
 
 Recipe By     : MARINADES: by Melanie Barnard
 Serving Size  : 6    Preparation Time :
 Categories    : Grilling
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  tablespoons   paprika
    2      teaspoons     ground white pepper
    2      teaspoons     dried oregano
    2      teaspoons     dried leaf thyme
    1      teaspoon      cayenne
    1      teaspoon      ground celery seeds
    1      teaspoon      salt
    3      tablespoons   grated onion
                         OR 1-teaspoon onion powder
    2                    garlic cloves -- minced
                         OR 1-teaspoon garlic powder
 
 In a small bowl, stir together the paprika, white pepper, oregano, thyme,
 cayenne, celery seeds, and salt. If using the rub immediately, stir in the
 grated onion and minced garlic. If you are planning to store the rub in a
 tightly covered container for up to a month, add the onion and garlic
 powders. or add the fresh onion and garlic just before using the rub.
 
 Rub onto the surface of the scallops or poultry, then let stand for 15
 minutes at room temperature or refrigerate poultry up to 1 hour and
 scallops up to 30 minutes before grilling
 
 
 Notes: Makes about 1/4 cup; enough to rub on 3 pounds of sea scallops, 3
 pounds of turkey or chicken burgers, or 3 pounds of boneless skinless
 chicken breasts. Creole cooking sometimes fancies itself to be more
 “uptown” than its cousin, Cajun cooking. While it may have a bit more
 complexity in its origins, both are eminently worthy eating. This rub is
 more mildly spiced than the Downtown Cajun Rub, so is well suited to more
 delicate foods.*Recipe from MARINADES: THE SECRET OF GREAT GRILLING by
 Melanie Barnard. (HarperPerennial 1997) ISBN: 0-06-095162-1 >Book reviewed
 by http://www.lisaekus.com/spring97/
 
 kitpath@earthlink.net 8/28/98
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