This is my mashup of several different rub recipes. I made for pulled pork, but it would be amazing on chicken too!
2 TBSP packed dark brown sugar
2 TBSP chili powder
1 TBSP Smoked paprika
1 TBSP kosher salt
1 tsp ground cumin
1/2 tsp ground cinnamon
Combine in a jar. Store in a dark place.
This is adapted from a recipe I found on chow.com. I used pancetta – its what I had, swapped out palm sugar for brown, added a bit more spice to create a yummy thick BBQ sauce.
Ingredients:
1/2 c small-dice bacon or pancetta
1 c finely diced red onion
2 garlic cloves, finely chopped
1 c ketchup
1/2 c cider vinegar
1/2 cup packed dark brown sugar or palm sugar
1/4 c Worcestershire sauce
3 TBSP bourbon
2 TBSP dark molasses
1 TBSP chili powder
3 tsp smoked paprika
2 tsp ground mustard
Kosher salt
Freshly ground black pepper
Place the bacon and onions in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Reduce the heat to medium low, add the garlic and cook until fragrant, about 30 to 60 seconds.
Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Pop in a blender and puree. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
I adapted this from a recipe in the July 2012 issue of Food & Wine. I add some Proscuitto and used my dough. It turned out delicious!
Ingredients:
8 oz pizza dough
2 TBSP olive oil
2 fennel bulbs, thinly sliced
2 sweet onions, thinly sliced
1/4 c dry white wine
1 c chicken stock
5 oz Asiago, shredded
3 oz Proscuitto, ripped into small pieces
Preheat oven to 500 with pizza stone inside for at least an hour.
In a large pan, heat olive oil over mention high heat, add onions and fennel, cook for 20 minutes, stirring frequently. Add wine and stock, cook for an additional 40 minutes until liquid is absorbed.
Roll dough out thin. Spray or brush with olive oil. Top with onion fennel mixture, cheese and Proscuitto.
Bake for about 8 minutes until crust is golden.
Serves 4.
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