Barry C Parsons - Rock Recipes 3: Even More Great Food and Photos from My Newfoundland Kitchen

Smokin Summer Spice Dry Rub PREP TIME 10 MINUTES SERVES 100 SERVINGS OF 1 TEASPOON EACH

The only barbecue spice dry rub you will need for the entire grilling season and year-round. Its a versatile and delicious blend of smokey herbs and spices thats delicious on burgers, chicken, steak, beef brisket, porkabsolutely anything that comes off of your grill or out of your backyard smoker. This is a spice mix we always have on hand. Its featured in several recipes in this book, so refer back here when you need it.

6 tbsp brown sugar

3 tbsp kosher salt

3 tbsp onion powder

3 tbsp paprika

2 tbsp chili powder

2 tbsp smoked paprika

1 tbsp black pepper

1 tbsp chipotle powder

1 tbsp ground coriander

1 tbsp ground nutmeg

1 tbsp ground oregano

1 tbsp ground thyme

1 tbsp powdered ginger

1 tsp cinnamon

1 tsp ground cumin

Mix together well and store in an airtight container in a cool place. I like to mix it by pulsing it together in the food processor. This ensures it is very well blended and also breaks up any lumps in the brown sugar.

Peri-Peri Sauce for Portuguese Chicken PREP TIME 30 MINUTESCOOK TIME30 MINUTESSERVES16 (ABOUT 3 CUPS OF SAUCE)

2 large red bell peppers , char grilled

1 large red onion , char grilled

cup lemon juice

cup red wine vinegar , or apple cider vinegar

10 small red Thai chilis , roughly chopped (more, to taste, for hotter sauce)

4 cloves garlic , minced

zest of 1 lemon , finely grated

1 tsp dried oregano

1 tsp kosher salt

1 tsp smoked paprika , or plain paprika

1 tsp black pepper

2 bay leaves

TO FINISH THE SAUCE WHEN IT IS COOKED

cup lemon juice

cup red wine vinegar , or apple cider vinegar

zest of 1 lemon , finely minced

cup extra virgin olive oil

Peri-peri sauce is garlicky, spicy, lemony, tangy, and utterly addictive. Originating in Portugal with African influence, this sauce is at the centre of the incredible success of the Nandos restaurant franchise in many parts of the world and particularly in the UK.

This incredibly addictive homemade version is perfect to bottle and have on hand for chicken, pork, wings, shrimp, or seafood. It is now a staple of the summer grilling season in our home.

Start by roasting the red peppers and onion. This can be done on a gas grill, under the broiler, or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onion. Dont worry if they are not fully cooked, they will get fully cooked in the sauce.

Chop the peppers and onion and add them to a food processor or blender. You can use an immersion blender if that is all you have on hand; just take the time to get the ingredients well pured.

Add the lemon juice, red wine vinegar, red Thai chilis, garlic, lemon zest, oregano, salt, smoked paprika, and pepper to the food processor with the grilled onions and peppers and pure until smooth.

Transfer the sauce to a medium saucepan, add the bay leaves, and simmer slowly for 20-30 minutes.

Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor.

Add the additional lemon juice, red wine vinegar, and lemon zest. Pure for another few minutes until very smooth. Slowly add the olive oil in a thin stream as the processor is running.

to make peri-peri chicken > 1. Brush a little of the sauce onto all sides of the chicken. You can use bone-in, skin-on chicken or boneless, skinless chicken. Place the chicken pieces in a glass dish and cover with plastic wrap. Let the chicken marinate for several hours or overnight. 2. Grill over low heat on a gas grill until fully cooked, brushing on additional sauce in the last five to ten minutes of cook time. Serve with extra sauce for dipping at the table.