I received four different flavors of Char Crust to sample and they have offered four boxes for me to giveaway as well. The four that I tried are:
• Roasted Garlic Peppercorn features the robust flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender. Its versatility has made it a best seller. It complements steaks, lamb, seafood, pork, poultry, and potatoes.
• Ginger Teriyaki is a balance of sweet teriyaki, fragrant ginger, plus a tingly touch of wasabi that lends a new dimension and creates a modern teriyaki interpretation. It complements chicken, fish, and steak.
• Amazin’ Cajun is a spicy-sweet blend of piquant cayenne pepper, onion, garlic, oregano and a mélange of other Mardi Gras flavors. It brings the sublime heat of New Orleans to catfish, chicken, shrimp, and even “dirty” rice.
• All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.
We used each of these and loved them all. Our favorite is the All American Barbecue. My husband loves to grill and this is perfect for us.
This is the recipe we tried using catfish:
Char Crust® recipe idea:
Pan-Seared Tilapia
Prep time: 10 minutes
Total time: about 20 minutes
Ingredients:
Tilapia fillets -- about 6 oz per person
Char Crust® Amazin' Cajun -- about 1/2 Tbsp per fillet
A little oil, canola is good
A little butter (optional), at room temperature
Heat a cast iron pan on the stove until very hot. Season one side of the fish with Char Crust® Amazin' Cajun Dry Rub Seasoning, generously covering the surface. Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit. Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and place pat of butter on top.
Classic Use - Grilling or Broiling
1. Dredge (completely cover all sides) any meat of fish with Char Crust® dry rub seasoning. Be generous and pat or rub to coat evenly all over.
2. For best results with low-fat meats or fish, we suggest that you drizzle or spritz a little oil or non-stick oil spray on the surface of the already-seasoned protein. This provides a protective buffer on the surface of the spices and creates a sizzling Char Crust®. If using a well-marbled cut of beef, or cooking on a George Foreman® style grill, you can skip this step.
3. Using a preheated broiler (top rack) or very hot grill, sear both sides of the protein. Then cook to desired preference. For juiciest results, do not pierce meat or press down hard on it.
Classic Use - Roasting
1. Preheat oven to highest temperature (500 degrees or higher is best).
2. Follow Steps 1 and 2 from "Grilling and Broiling" above.
3. Place roast in roasting pan that allows some space all around the roast. Place into oven and allow to cook for 15 minutes. Then turn temperature down to your desired roasting temperature (350 degrees is a common choice). Continue cooking until desired temperature is reached.
Note: Char Crust® dry rub seasoning does not change your normal cooking times, so if you are using a favorite recipe and adding Char Crust® dry rub to it, simply follow your recipe.
Sprinkle Use - Broil, bake, grill or sauté
Works especially well for vegetables!
1. Drizzle clean vegetables with oil, then toss well to coat.
2. Sprinkle to taste with Char Crust® dry rub seasoning, then toss again
3. Broil, bake, grill, or sauté as usual.
4. Serve to rave reviews!
Note: You can also sprinkle Char Crust® on fresh steamed veggies. After cooking, toss veggies with a little butter or oil, then sprinkle with Char Crust® dry rub to taste, and toss again.
If you would like to enter to win enter the giveaway below.
Giveaway: (you must follow my blog on google friend connect to enter the giveaway, put your email address in the comment if it's not visible on your blogger profile, you can enter up to five times, leave a separate comment for each entry you complete, no po boxes, contiguous US only)
Mandatory Entry:
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Tell me what you plan to cook when you win!
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Giveaway ends 4/20/12 at 7 PM EST. I will use random.org to select a winner and I will email the winner. Winner will have 72 hours to respond to my email with their mailing address. If I do not get a response in time I will have to select another winner.
Winner selected and emailed:
