1 Tbsp. ground allspice
1 Tbsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 pinch habañero pepper powder or Cayenne pepper
1/4 Tbsp. smoked paprika
Salt to taste
Ingredients (Alternative Recipe used for Grilled Coulotte with Caribbean Rub & Cilantro Aioli):
1 Tbsp. ground allspice
1 Tbsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 pinch habañero pepper powder or Cayenne pepper
1/4 Tbsp. smoked paprika
1/2 cup corn syrup
1/4 cup oil
Salt to taste
Procedure:
Rub the seasonings onto the beef and chill for 2 hours or overnight.
Restaurant: Brandywine Bay Restaurant
Recipe Type: Authentic
Recipe Author: Chef Davide Pugliese
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.certifiedangusbeef.com/press/releases/Pugliese_FoodShow1109.pdf
Rub the seasonings onto the beef and chill for 2 hours or overnight.
Restaurant: Brandywine Bay Restaurant
Recipe Type: Authentic
Recipe Author: Chef Davide Pugliese
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.certifiedangusbeef.com/press/releases/Pugliese_FoodShow1109.pdf
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