Hello food nerds!
In my last post, I promised two great recipes from my San Diego trip: Fantastico Guacamole, and Bobby’s Chicken Spice Rub for grilled chicken. So, without further ado, here are the recipes (drumroll please):
by Danielle Wohlfehrt
4-5 large avocados
1 small container of pico de gallo, found in the produce section. It’s a great way to add onion, tomato, and cilantro without having to chop everything.
1 teaspoon minced garlic, or 1 clove of garlic, minced
Juice of 1 lime
Salt to taste (we used about 3/4 tsp)
Cayenne pepper to taste (we used about 1/4-1/2 teaspoon)
Peel avocados and mash them in a bowl using a fork. Add pico de gallo, garlic, lime juice, and about 1/2 tsp of salt and 1/4 tsp of the cayenne. Do a taste test, and add more salt and cayenne to taste. You can chill this to let the flavors meld, or serve immediately. Enjoy!
Bobby’s Chicken Spice Rub Recipe (Bobby Flay’s 16 Spice Rub)
3 tablespoons dried ancho chile powder
3 tablespoons ground pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel
1 teaspoon arbol chile
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 teaspoon cayenne pepper
Mix all ingredients in a bowl. When ready to use, rub onto chicken and refrigerate for 12 to 24 hours. Or don’t. I think it tastes great either way, depending if I remembered to rub the chicken the night before.
This makes A LOT of rub. Prepare to save the remaining rub in a closed container for your next grilling adventure.
Please let me know if you try either recipe! I’d love to hear from you!