Calabrian Chili Rub Recipes

CALABRIAN CHILE PASTA

Calabrian Chile Pasta image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS

Longhorn Steakhouse Crispy Brussel Sprouts image

Provided by Katie Clark

Categories Copycat

Time 25m

Number Of Ingredients 8

Ingredients

2 lbs Brussel Sprouts
Salt
Oil for frying
½ cup butter
2 tbsp Calabrian Chili Rub**
1 teaspoon sea salt
⅓ cup honey
1 teaspoon sugar

Steps:

Wash Brussel sprouts
Bring a saucepan of water to a boil and blanch for 4 minutes.
Remove from water and drain excess water.
Mix together chili rub, sea salt, honey, and sugar.
Flash fry the Brussel sprouts and drain excess grease.
Melt butter and mix with the other mixture.
Pour over the Brussel sprouts.

Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHILI RUB

Chili Rub image

Make and share this Chili Rub recipe from Food.com.

Provided by Karen From Colorado

Categories Low Cholesterol

Time 5m

Yield 6 teaspoons

Number Of Ingredients 7

Ingredients

1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4-1/2 teaspoon ground black pepper
1/4-1/2 teaspoon cayenne pepper

Steps:

Mix all ingredients in a small bowl.
Rub evenly over desired meat.

Nutrition Facts : Calories 6.9, Fat 0.3, SaturatedFat 0.1, Sodium 199.3, Carbohydrate 1.2, Fiber 0.7, Sugar 0.2, Protein 0.3

BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)

Bomba Calabrese (Spicy Calabrian Pepper Spread) image

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 55m

Yield 32

Number Of Ingredients 12

Ingredients

4 large button mushrooms, quartered
½ yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Steps:

Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g

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