• 1/2 cup brown sugar
• 1 pinch red pepper flakes
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 3 tbsp Spanish paprika (smoked)
• 2 tbsp kosher salt
• 1 tbsp cumin powder
• 1 tbsp cayenne powder
• 3 tbsp mustard

I use latex gloves when handling this and mix the dry rub seasoning well to incorporate thoroughly. Rub over the pork shoulder that you have basted with mustard. Through the cooking process the mustard flavor with not come through, it is used to keep the rub on the pork. Wrap the pork shoulder in plastic wrap and keep in the refrigerator over night.

Take off the plastic wrap and place pork on a rack and smoke for 2 hours for each pound. Remove from smoker and let cool. Shred a apart and use as desired.

• 1 lb chicken thighs, bones removed, chopped into bite-size pieces
• 2 tbsp Chinese Five Spice powder
• 2 tbsp vegetable oil
• 1 onion chopped
• 4 celery stalks chopped
• 2 carrots shredded
• 1 bunch chopped cilantro
• 4 cups chicken stock
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili oil
• 1 bunch of bok choy, coarsely chopped

In a stock pot add the oil and the chicken that has been tossed and coated in the spice mixture. Brown, remove from heat and drain on paper towels.

In the same stock pot add the chicken stock, browned chicken, soy sauce and oils and cook for 3 minutes over medium heat. Next, add the other ingredients and bring to a boil, lower to a simmer and cook for 3-5 more minutes until desired doneness. I prefer to keep vegetables bright in color and still somewhat crisp, not over cooked and limp. Serve hot!

Tabbouleh Salad:

• 1 cup water
• 1/2 cup bulgur
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt and freshly ground black pepper, to taste
• 2 cups finely chopped parsley
• 1/4 cup chopped fresh mint
• 1 tomato, diced
• 1 small cucumber, peeled, seeded and diced

In a saucepan combine water and bulgur and bring to a full boil. Remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, about 25 minutes. If any water remains, drain bulgur in a fine-mesh sieve. Let cool for 15 minutes or so.
In a small mixing bowl combine lemon juice, oil, garlic, salt and pepper. Add parsley, mint, tomatoes, and cucumber to the bulgur. Add the dressing and toss. Chill for at least 1 hour to serve cold and allow flavors to meld together.

Grilled Lamb:

• 2 lbs ground lamb
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp garlic powder
• salt and freshly ground black pepper

Mix all in a bowl to incorporate completely and form into 4 individual patties. Grill to your liking and serve with salad and tzatziki on the side. (See recipe below).

• 2 1/2 lbs Granny Smith apples
• 3 fresh jalapeno chilies
• 1 cup apple cider vinegar
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 onion, chopped
• 1/3 cup fresh ground ginger
• 2 cloves crushed garlic
• 1 tbsp curry powder
• 1 tbsp mustard seeds

Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.

In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.

We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
• 1/4 lb black pepper
• 1/4 lb ground coriander
• 1/4 lb ground cumin

Mix thoroughly to combine the mixture and bottle in airtight containers.

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
  
• 1/4 lb black pepper
• 1/4 lb ground coriander
  
• 12 oz leaf oregano
  
• 12 oz leaf basil
• 12 oz leaf thyme

Mix thoroughly to combine the mixture and bottle in airtight containers.

• 2 ripe papayas
• 2 cups flaked cooked crab meat
• 2 tbsp finely chopped green onion tops or chives
• 1/2 tsp curry powder
• 1/2 lemon, juiced
• 2 tbsp toasted sunflower seeds
• mint for garnish

Cut the papayas in half lengthwise and carefully remove all seeds. Use a melon baller and scoop out the papaya pulp. Be careful not rip the skin which will be the shell for the meal.

In a frying pan toast the sunflower seeds lightly and let cool. In a mixing bowl lightly toss the toasted seeds, crab meat, chives, lemon juice and curry powder with the papaya balls and mix well. Divide the mixture evenly between the 4 papaya shells and garnish with the mint sprig. Serve as a side dish or light salad with dinner or lunch.

• 2 tbsp chili powder
• 1 tbsp dried oregeno
• 2 tbsp cumin seeds (toasted lightly to bring out the oils)
• 2 tbsp paprika
• 1 tsp fresh black pepper
• 1 tbsp corriander seeds (toasted lightly to bring out the oils)
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tsp crushed red pepper flakes
• 1 tbsp salt

I keep a coffee bean grinder specifically for spices. Blend all the ingredients thoroughly and enjoy.