Secret Ingredients to Kieto's Dry Rub Seasoning
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Kieto's Dry Rub Seasoning, a special blend of spices and herbs, came together after years of trying various measurements and ingredients. Now, it is enjoyed the world over on meats, poultry, soups and salads...even when you are making bread. You get the ingredients at the store, mix them per the recipe, put them in a container and use to your hearts content.

As for all the recipes, copy and paste a recipe into your note pad and then print it out. Unless you wish to print out the entire page. Then, just go up in your browser, click file and then print the page.

The Secret Ingredients to my Famous Dry Rub Seasoning

5 tbs. paprika
1 tbs. onion powder
1 tbs. garlic powder
1 tbs. salt
1 tbs. pepper
1 tbs. sugar
1 tbs. dried basil
1 tsp. oregano
1 tsp. thyme
1 tsp. celery salt
1/2 tsp. sage
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp.cumin
1/2 tsp. ground rosemary
*1/4 tsp. chili powder
*1/4 tsp. red pepper

*To be added but not while making bread unless you want a little kick!

Mix these ingredients together and store in an air tight container. Having this recipe on hand and using it in everything from soups to stews and salads, on everything from fish to steaks and chicken, you will see how economical it is also. Jar's of blended seasonings in the super market may even contain MSG. As you can see, this doesn't.

Chicken Marsala
Ingredients for the chicken:

6 skinless, boneless chicken breasts
flour (seasoned with 1 tbs.dry rub seasoning)
1/2 tsp. tomato paste
1/2 cup Marsala wine
2 Tbs. butter
1 Tbs. olive oil
1 small onion, chopped
salt and pepper to taste

Preparation for the chicken:

Flatten the chicken breasts between two sheets of waxed paper, then dredge them in flour. Shake off the excess flour. Dissolve tomato paste in the Marsala wine. Heat butter and olive oil in a skillet and saute the onion.

Add the floured chicken breasts to the skillet and brown on both sides. Season with salt and pepper and pour the Marsala-and-tomato-paste mixture over the chicken breasts. Cook until the sauce thickens. Remove the chicken breasts to a platter.

Ingredients for the mushroom topping:

12 oz. fresh mushrooms (white button and crimini work well)
2 Tbs. butter
1 Tbs. olive oil
1 clove garlic, minced
1/4 cup Marsala wine
salt and pepper to taste
chopped parsley to garnish

Preparation for the mushroom topping:

Thinly slice white button and crimini mushrooms. Add butter, olive oil and garlic clove to the pan. Add the mushrooms and saute for a few minutes. Pour in the wine, then add the salt and pepper to taste.

Allow the mushrooms to absorb all the liquid. Spoon the topping over the chicken breasts, garnish with chopped parsley and and serve.

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Kieto's Buttery Button Shrooms

Clean with a dry cloth or paper towel 1 lb. of button mushrooms. Cut off the tip of the stem.

In a heated sauce pan, add 1 tbs. olive oil and 2 tbs. butter and the mushrooms. Add 1 teaspoon of the dry rub seasoning. Saute for 5 minutes shaking the sauce pan as to evenly coat and saute all the mushrooms.

Add 1/4 cup of chicken stock and reduce down. Add 1 tbs. more of butter and 1/8 cup of cream. Reduce down and add a pinch of salt and pepper to taste. And there you have it.

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Kieto's Recipe For St. Louis BBQ Sauce

Ok, now this is a secret I am sharing with you!

Take a quart and a half of ketchup, a little less than a cup of vinegar, squeezed the juice of two lemons, put in 1 tbsp. dry mustard, 1 tbsp. sugar, 1/4 cup of brown sugar, a teaspoon of cayene pepper, 3 tbsp. of dry rub seasoning, salt and pepper to taste, 1 cup chopped peppermint leaves (optional) and simmer slowly for approximately 20 minutes! Remove from the heat and add 4 ounces of beer (optional)

And wow, you have one heck of a sauce. Or you can just go to the store and buy a bottle. Its not the same thing though when you make your own from scratch. After you make it, taste it, play with it, and maybe even add a few things to it. You know, the fun comes in when you experiment.

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Kieto's Famous Clam Hash
serves 4 - 6

Peel and boil 2 medium white potatoes and dice them up in a bowl.

Melt 6 tbs. of butter in a heavy skillet. Add 1/2 cup of diced onion and saute until transparent. Add 1 1/2 cup of minced clams reserving the juice, and also at this point add the cooked potatoes. Mix together and press down with a spatula. Add salt and pepper, 1 tablespon of the dry rub seasoning and 1 tbs. of Worcestershire sauce.

Cook for about 10 minutes over medium heat, stirring occasionally and mixing in the crust from the bottom. Then press down again.

Beat 3 eggs and add 1/3 of the reserved clam juice. Combine this with 1/2 cup of grated parmagiano cheese and pour over the hash. Put in a 350 degree preheated oven. Bake for 8 - 10 minutes, or until the egg/clam mixture sets up. Sprinkle with chopped parsley and serve.

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Kieto's Italiano Meatballs

In a large bowl, mix together 1 lb. ground chuck, 2 large eggs (without the shell--LOL), 1/2 cup of bread crumbs, 1/2 diced medium onion, 2 crushed cloves of garlic, 2 tbs. minced fresh parsley, 1 tbs. of salt, 1 tbs. pepper, 2 tbs. of my Dry Rub Seasoning, 1/2 cup of grated parmagiano and/or romano cheese and mix together well with your hands. Then add 1/4 cup of milk and about 6 crushed soda crackers.

Shape the mixture into 2'' round balls. Heat your skillet, add 1/4 cup of olive oil and brown the meatballs. Add to my Marinara Sauce, which the recipe is located down below for the new subscribers, and cook for approximately 1/2 hour. Make any style pasta you like and go to town!

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Kieto's Sauces and Stocks

Creole Sauce

4 tablespoons butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cups diced tomatoes
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon Creole seasoning
1 tsp. dry rub seasoning
2 garlic cloves, minced
1 teaspoon Tabasco sauce
Salt and black pepper

Melt the butter in a large sauté pan over medium heat. Add the remaining ingredients and sauté for 1-2 minutes. Simmer to reduce the liquid to one-third its volume. Let cool. Yields about 1 cup.


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Béarnaise Sauce

4 egg yolks at room temperature, beaten well
Juice of 1 lemon (3 tablespoons)
2 tablespoons white wine,preferably Chablis or dry vermouth
1 teaspoon finely crumbled dried tarragon
1 cup (2 sticks) butter, melted
1 teaspoon dry rub seasoning
Salt and black pepper

In the top of a double boiler, beat the egg yolks with a whisk along with the lemon juice, wine, and tar-ragon until the mixture thickens, 3-5 minutes. Re-move from the heat and, in a slow, steady stream, add the melted buffer. Continue whisking until all the butter has been incorporated into a smooth, fluffy sauce. Season with salt and pepper. Yields about 1 1/2 cups.


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Hollandaise Sauce

6 egg yolks, beaten well
11/4 cups (2 1/2 sticks) butter, melted
Salt, white pepper, and ground red pepper
1 tablespoon fresh lemon juice
1 teaspoon dry rub seasoning

In the top of a double boiler, combine the egg yolks and 1 1/2 tablespoons water. Beat with a wire whisk over hot, but not boiling, water. Slowly add the butter and whip until the sauce begins to thicken. Add the salt and white and red pepper. Then whisk in the lemon juice. Yields about 2 cups.


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Chicken Stock

2 pounds chicken bones
1 tablespoon dry rub seasoning
1 cup chopped carrots
1 cup chopped onion
1/2 cup chopped celery with leaves
1/2 cup chopped fresh parsley
Pinch of whole thyme
1 bay leaf

Bring 8 quarts water to a boil in a large stockpot and add all the ingredients. Simmer for 1 hour, until the liquid is reduced by half. Allow the stock to cool, skim off all fat that gathers at the surface, and re-frigerate until ready to use-up to 3 days. Yields about 4 quarts.


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Fish Stock

1 pound fish bones, cleaned
1 teaspoon dry rub seasoning
1/2 cup chopped shallots
1/2 leek, chopped
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1 pinch dried thyme
1 bay leaf
3 black peppercorns
1/2 cup white wine

Place 3 quarts of water in a stockpot, add all ingre-dients, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat, skim, and strain through a strainer. Either use immediately or refrigerate until ready to use. The stock can be kept refrigerated up to 3 days. Yields about 2 1/2 quarts.


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Beef Stock

2 pounds beef bones
2 tablespoons dry rub seasoning
2 2/3 cups roughly chopped onions
2 cups sliced carrots
1 cup chopped leeks
1 1/3 cup chopped celery with leaves
1 cup chopped fresh parsley
1 teaspoon dried thyme
2 bay leaves
1/2 head garlic, peeled
1/2 cup tomato paste
5 black peppercorns

Preheat the oven to 450 degrees F, and roast the bones until brown, about 30 minutes. Place them in a stockpot with 8 quarts of water, add all remaining ingredients, and bring to a boil. Reduce heat and simmer for 2-3 hours, skimming as needed. Strain the stock through a strainer, return it to the pot, and boil to reduce it to one-third its volume. This stock can be kept in the refrigerator for 3-4 days. Yields about 4 quarts.

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Kieto's Sauteed Spinach with Garganzola (blue cheese)

This is a side dish that once you make, you will be convinced that certain food ingredients can be used to send a mysterious flavor that enlightens, but baffles the person consuming it. Please, do not be afraid of Garganzola Cheese. We are not using a lot, but instead, a very small amount. And that's the secret.

Please remove the stems and clean 1 lb. of spinach.

In a heated skillet, add 2 tbs. of olive oil and 2 slices of diced up bacon. Add 1 small finely minced onion and drop the heat down to medium. Saute until translucent. Add the spinach with 1/4 cup of chicken stock or water. It will cook down. At this point, add 1 tsp. of Garganzola Cheese, 1 tablespoon of the dry rub seasoning and 1 tsp. of butter. Add a pinch of salt and pepper and serve with your favorite dish.

If you pan fry steak, or pork chops, after they are done, pull them out to rest and use the skillet you used to cook your meat and follow the steps above. Mama Mia!!

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Pelati Pomodoro Marinara Salsa (sugu)
Italian Pear Tomato Meatless Sauce ( you can use regular tomatos also)

In a 2-3 quart pot, heat 1/8 cup of olive oil on high then put in the following ingredients and reduce heat to medium.
1 green pepper diced fine
1 medium white or yellow onion diced fine
2 carrots diced fine
2 stalks of celery diced fine
3 cloves of crush garlic
1/2 tsp. red pepper flakes
1/2 tsp. dry rub seasoning
pinch of salt and pepper

Saute until a little translucent (about 10-15 minutes).

Then add, crushed from your hands in a bowl first, 2-12 ounce cans of peeled Italian pear tomatos (regular tomatos will do)reserving juice, straining it to catch any seeds and stir in 1 can of 6-8 ozs. of tomato paste. Add 1-12oz. puree. Hey, look out, we have it going!

Add:
1/8 cup basil
1 tsp. oregano (some people don't use this in their sauce)
2 tsp. thyme
a small pinch of sage
1 tsp. nutmeg (secret)
3 tbsp. sugar
2 tbsp. salt
2 tbsp. pepper
1 tablespoon dry rub seasoning

Add strained tomato juice to thin this out, a little, not too much. Bring the heat up to high, until semi-boiling. Then reduce, cover and simmer for about an hour. Then add 1/2 cup of red wine and simmer for another 15 minutes.

Taste this and see if this is up to your standards. If not, you may want to readjust to your taste with a little pinch of salt and pepper, or really any of the ingriedients from above. But be careful though, never add not too much of one thing! When cooking, you never want to add too much of this or that because, all the ingriedients have to taste and come together as one. Not one item over powers the other.

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Kieto's Pork Tenderloin in a Red Bell Pepper Sauce


Take a 3-4 Lb. pork tenderloin and sprinkle generously with the dry rub. Make sure your briquettes are nice and hot. You'll know if they are hot if you put your hand over the pit and the hairs on your arm burn off. Just kidding! Don't do that! I'm sure you've all been BBQing for a long time and you know when they are right! LOL

Place the tenderloin right over the heat and grill on all sides until nice and golden brown. Remove from the heat and place on the side of the grill off the briquettes. Put the lid on your grill and let it cook for approximately 35 to 45 minutes.

What I do sometimes is blacken my red bell peppers right on the burner of the oven. If you don't have gas, do this on the grill. Blacken 4 red bell peppers real good and put them in a paper bag for 15 minutes. Take them out and peel the burnt black skin off the peppers. Cut them up, removing all the seeds. Then put them in the blender and puree them with 2 tbs. butter and 1 tsp. of the dry rub seasoning. Drizzle in approx. 2 tbs. olive oil and if you have it, 1 tsp. of balsamic vinegar and/or 1 tbs. lemon juice.

Check the temperature on your tenderloin. It should be about 160 degrees. Spoon the red bell pepper sauce onto a plate and slice the pork tenderloin on a bias. Place a few slices on the sauce and garnish with lemon and parsley!

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Kieto's Dry Rub Seasoning Recipe For Fowl

This is a recipe for a great and tasty rub that is really great on any type of fowl.

In a bowl, place 1 stick of butter, 3 tbls. of the dry rub seasoning, 1 tsp. of liquid smoke, and 1 tbls. of olive oil. Mix together at room temperature and rub your bird inside and out and under the skin too! Depending the size of the bird, you may need more.

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KIETO'S FAMOUS ST.LOUIES' ITALIAN SYTLE RIBS

Lets get 'em first! Go to the store and pick out the slab o'ribs you want! Then, go back home. Lets prep them! I always pull off the skin on the back of the ribs and then score between the bones with a small paring knife. Slap that slab all over the place with Kieto's Dry Rub Seasoning! Make sure you get every nook and cranny! While the rub is just a seaping in them juicy ribs, we are going to have some fun. Find a patch of peppermint in the yard, or your neighbors yard, or go back to the store and get a good handful. Clean it, take off the leaves and and put them in the blender. Now, I have never measured this, but in Sicilian its called "MOGLIO", which means BETTER, but its the BEST.!! You put with the pepperment leaves in the blender:

2 cups peppermint leaves
2 peeled cloves of garlic
1/2 cup of lemon juice
1/8 cup of wine vinegar
1/4 cup of olive oil (or vegetable oil)
pinch of salt and pepper

Puree these ingredients together. Place your ribs directly over the heat for 5 minutes making sure there is no fire. Then turn for 4 minutes. Take ribs off heat and close or put on the lid to BBQ pit. They are going to cook slow and you can begin to put that mint, moglio, mixture on the ribs after they have been cooking, and you have been turning occasionally, for about 40 minutes. When the ribs are done, if you have a good voice, sing a song, because you will be too choked up with emotion to sing while you are eating. Imagine yourself as Tiny Tim when Bob Crachet bought home the Christmas goose. Well, you are bringing Kietos' Famous St. Louies' Italian Style Ribs to the table....SMILE like Tiny Tim!


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