Wednesday, July 24, 2013


Mix a tablespoon of any meat dry rub into half a cup of Mayonnaise.   Allow to sit for half an hour before using.  Adjust amount of rub to taste.  My friend Charles Silvestri uses Montreal Steak Rub, but anything that is heavily seasoned may be mixed into the Mayo.  Seasoned salt, Cayenne, Cajun spice rubs, Curry, Taco seasoning, Chinese mustard, mustard powder or Dijon are all good examples.

Finely mince green and black olives till nearly a paste.  Add olive oil and allow to sit for about 20 minutes and use as a spread on crackers, bread for sandwiches, bruschetta, burgers, etc..  Add mashed anchovy fillet or paste to taste if desired.  Add finely minced red or other colored peppers for color.  Fresh pepper will add a little crunch while a softer consistency will result from roasted peppers.

Grill mushrooms of your choice and a minced garlic clove in olive oil till very soft.  At the end of the cooking time, add nepitella, oregano or sage and cook for a few seconds more. Add salt, pepper and additional olive oil and process till nearly smooth.  Use as a spread or mix with cream cheese as a spread or stuffing for raw veggies.  A variation would include caramelized onion.

I will add more as I think of them