Tag Archives: spice rub

Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Carne Guisada text

Carne guisada (CAR-nay gee-SA-da) is a Mexican-style beef stew that hails primarily from south Texas. It’s main ingredient is cubed beef stew meat that is braised low and slow for hours with varying combinations of chilies, onions, tomatoes, and spices. The flour used to coat the seared meat causes the sauce to end up thickening to a gravy-like consistency. While fantastic on its own, served straight up in a bowl with a spoon, carne guisada also makes a savory taco or burrito filling.

For this version of carne guisada, I gave it an injection of Hatch chile flavor with Stubb’s new Hatch Chile Cookin’ Sauce pack. The package comes with a Cookin’ sauce, which I used for the braising, a spice packet, which I used to saute the vegetables with, and a Finishing Sauce, which I stirred into the thickened gravy sauce just before serving. This trio gives a fun, updated kick of flavor to this classic Tex-mex comfort food dish. Best of all, everything but the meat and veggies come in one package. The second best part about this dish is that you can easily use a slow cooker to do most of the work — just set it and forget it. A few hours later, you’ll have the makings of an incredibly flavorful meal.

I suggest serving this Hatch carne guisada on or with a side of warm tortillas, limes for squeezing on top of the meat, and a sprinkling of chopped cilantro and crumbled Mexican cotija cheese.
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“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

Collard Greens logo

Though traditional, “low and slow” cooked collard greens are grand, these greens can also be cooked (as I like to say) “quick and dirty” in a fraction of the time. Braising or stir frying collard greens at a high temperature keeps their verdant color and also helps to tenderize them quickly.

To kick up my collards, I like to use dried spices and — as every good Southerner does — a splash of red wine vinegar. Dried mustard powder goes well with sauteed greens, so I decided to use Stubb’s Chicken Spice Rub. The dried mustard, smoked salt, honey and garlic complement the slightly bitter taste of the greens.

The next time you need a quick, vitamin- and nutrient-packed side dish, be sure to give this dish a try!
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Spice up your Thanksgiving sides: BBQ roasted Brussels sprouts with bacon

Spice up your Thanksgiving sides: BBQ roasted Brussels sprouts with bacon

Secret ingredient: BBQ spice rub

Roasted Brussels sprouts are one of my very favorite side dishes, especially for Thanksgiving. This recipe gives a twist to this classic dish with the addition of barbecue rub, which doesn’t solely have to be used to add flavor to meats — rubs can also be used as an all-purpose spice mixture to jazz up side dishes. Many contain various blends of dried chilies, dry mustard, cumin, salt, pepper and other spices that can add a flavorful kick to your food. (I’ll even sprinkle barbecue rub on my scrambled eggs for breakfast!)

For this recipe, I used Stubb’s Bar-B-Q Rub which contains a mix of smoked salt, paprika and black pepper. It pairs perfectly with the crisp, smoky bacon in the dish.
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