All Purpose BBQ Rub

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    Normandy Culinary Arts
     
    This rub can be used on:
    4-6 racks of ribs
    2 large bone-in pork shoulders
    2 large beef briskets
     
    • 3/4 cup brown sugar
    • 1/4 cup kosher salt
    • 2 tablespoons granulated garlic
    • 2 tablespoons dried thyme
    • 2 tablespoons ground cumin
    • 1 tablespoon ground coriander
    • 1 tablespoon granulated onion
    • 1 tablespoon smoke paprika
    • 1 teaspoon red pepper flakes
    • 1 teaspoon dried chipotle powder
    1. Mix all ingredients in a large bowl.  Use as desired.
     

Chimichurri

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    by Normandy Sword and Shield
    10 minutes | 10 minutes prep
     
    Makes 1 Pint
     
    • 1 bunch flat leaf parsley, roughly chopped
    • 1/2 bunch cilantro, roughly chopped
    • 1 small handful fresh mint, roughly chopped
    • 6 cloves garlic
    • 1 tablespoon lemon juice
    • 1/2 red onion, diced small
    • 1 tablespoon dried oregano
    • 1 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1 teaspoon red pepper flakes
    • 1/2 cup red wine vinegar
    • 1 cup extra virgin olive oil
    1.  Add all ingredients to a blender or food processor except for the olive oil.
     
    2.  Pulse blender to combine.
     
    3.  Turn blender on high and slowly add oil.
     
    4. Chimichurri can be used as a sauce or marinade for most grilled meats.
     
Beef Tenderloin with Chimichurri and Israeli Couscous Salad