Before leaving for work last week I took the small amount of my Cayenne Vanilla Dry rub (cayenne blackening powder mixed with vanilla sugar- easy to make) I had left and rubbed down some chicken breast, thighs, and frog legs. And then wrapped the pieces in bacon; pieces without skin to ensure a moist out come when grilling; make sure they are all the same size so they cook evenly, placing the frog legs on the cooler section of the grate as you grill.
Makes about 1/4 cup, and the difference between my recipe and a regular blackening is the extra cayenne, but the vanilla sugar will balance that one out.
1 vanilla bean (split and bean pod fully extracted)
1 cup fine pastry sugar
blended in my small chopper until fully combined and sugar should be placed in a dry container until use.
Some sights I read say immerse the bean pod into the sugar and leave, but I feel it does not fully extract the flavor like scraping the bean and mixing the two.
Mix both together a day ahead and use for grilling rub.
I am sure my posts lately have been rubbing it in about my son living with us again, but I have been so happy having him around. He loves to grill, and we do plenty of it when we are together. This rub was a hit with him and hubs.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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