Barbara's Beat: Win four - 4 oz boxes of Char Crust® dry-rub seasoning mix 5/20

Friday, April 20, 2012

Win four - 4 oz boxes of Char Crust® dry-rub seasoning mix 5/20

Roasted Chicken Breast with Char Crust® All American Barbecue seasoning

We like to spice things up when we cook at home. The first time I saw Char Crust® dry-rub seasonings, I knew I had to try them. My only problem was which one to try first.


Raw chicken rubbed with Char Crust® All American Barbecue seasoning

I decided to try the All American Barbecue, since we are in N.C. Barbecue country, and when I opened pack in the box I knew it was going to be good. I placed the seasoning in a large bowl and dredged four large chicken breasts in it. Then I put them on non-stick foil on a tray, drizzled Extra Virgin Olive Oil on them and they went in the oven.
I love the Char Crusted® effect it gave the meat, and it was so juicy.

We both loved this dinner and can't wait to try more seasonings

Char Crust ® dry-rub seasonings consist of premium herb blends, spices and other natural ingredients that can be rubbed onto the surface of uncooked meat or fish, or sprinkled over raw vegetables then broiled, baked, grilled, pan-seared, roasted, or sautéed.

Roasted Garlic Peppercorn features the robust flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender. Its versatility has made it a best seller. It complements steaks, lamb, seafood, pork, poultry, and potatoes.

Ginger Teriyaki is a balance of sweet teriyaki, fragrant ginger, plus a tingly touch of wasabi that lends a new dimension and creates a modern teriyaki interpretation. It complements chicken, fish, and steak.

Amazin’ Cajun is a spicy-sweet blend of piquant cayenne pepper, onion, garlic, oregano and a mélange of other Mardi Gras flavors. It brings the sublime heat of New Orleans to catfish, chicken, shrimp, and even “dirty” rice.

All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.
There are several seasonings available,  (retail price of $5.49 per box).
Original Hickory Grilled
Roasted Garlic Peppercorn
Ginger Teriyaki
Smoky Spicy Southwest
Hickory and Molasses
Amazin’ Cajun
Sun-Dried Tomato & Garlic
All American Barbecue
Roto Roast

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Pan-Seared Tilapia
Prep time: 10 minutes
Total time: about 20 minutes

Ingredients: Tilapia fillets -- about 6 oz per person
Char Crust® Amazin' Cajun -- about 1/2 Tbsp per fillet

A little oil, canola is good
A little butter (optional), at room temperature

Heat a cast iron pan on the stove until very hot.
Season one side of the fish with Char Crust® Amazin' Cajun Dry Rub Seasoning, generously covering the surface.

Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit.
Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke.

Cook a few minutes until just cooked through.
Transfer to plate with seasoned side up and place pat of butter on top.
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Michele P. said...

I like the smoky spicy southwest flavor!