Despite Jake becoming a rancher, he still loves being a chef, and keeps his New York City Cordon Bleu skills up. Nothing says good food like tried-and-true recipes cooked for the people you love, right?
In Western Connection, Jake and Liz give out Mason jars of his famous Espresso Beef rub as thank you gifts for all their guests. So, I thought I would share the recipe I use for that exact rub, and I suggest trying it on a prime rib roast. It also goes well on pork tenderloin, if you're feeling adventurous.
If you do try it, I hope it will bring a little bit of Jake into your kitchen! Remember to play some jazz!
Ingredients:
1.5 cups packed demerara sugar
1 cup kosher salt (sea salt will work in a pinch)
1 cup fresh ground espresso beans (grind for a cone filter)
1/4 cup fresh ground black pepper
1/4 cup garlic flakes (not powder!)
1/4 cup onion flakes (not powder!)
2 tbsp dried winter savory
2 tbps cumin
2 tbsp cayenne
2 tsp smoked paprika
Optional/substitutions:
- chili pepper flakes instead of cayenne for a spicier taste
- ground white pepper instead of black pepper for a different pepper profile
- Cane sugar instead of demerara
- Add in mustard powder for a sweeter barbeque flavour profile
To make:
Combine all ingredients into a mixing bowl and blend until well combined. Store in a dry location in a sealed jar for up to two months.
To use rub, dole out by tsp onto beef cut of choice. Rub into meat cut with fingers well coating all sides. Let sit for one to two hours room temp, or up to 24 hours in refrigerator.
Cook roast/cut as normal, as per weight and desired doneness. ♥
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Western Spark
RomanceA collection of prequel short stories, deleted scenes, and maybe a recipe or two, all from the West Brothers series! How did Peony first come to the ranch? What was Brett really like? Meet the people and the animals that make West Line Ranch not ju...
