Posts Tagged Roast Chicken
Fred’s Rub is a mix of seasonings concocted by my husband, Pat’s father Fred. Fred was quite the griller even back in the 50’s. I guess that is where Pat gets it from . . . it’s the grilling genes . . . not to be confused with pant that you wear when you are grilling . . . grilling jeans!
Anyway, we use Fred’s Rub on a wide variety of foods. As I mentioned, it is a great seasoning for meats on the grill; steaks, burgers, pork chops, chicken . . . virtually everything except fish, sausage or brautworst. For your meats on the grill I suggest that you use Fred’s Rub with a pretty heavy hand . . . don’t just sprinkle it on, get a pretty good covering of it on the meat.
We also us Fred’s Rub on potatoes, roasted veggies. Whether you roast your veggies in the oven or on the grill, it’s great! However, you will want to use Fred’s Rub sparingly on the veggies so they don’t become too salty.
Fred’s Rub was created by Pat’s dad; Fred Larkin who, perfected the art of steak grilling on his “Hastybake” charcoal grill. At one such time, over a half a century ago Fred was paid a visit by the Grilling Gods! They took him into their landing craft and while rocketing through the galaxies, performed horrible experiments on Fred. Being the powerful and courageous man that he was, he fought them all off and commandeered their ship, flying it back to planet earth. Though he was free in body, he was still theirs in his mind . . . all he could think of was seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . Then it came to him; he was supposed to put the concoction on his steaks and then grill them . . . FRED’S RUB WAS BORN!!! Fred’s Rub is only available through the Lark Inn and is about a zillion dollars a bottle. But, if you want to make it, here is the top secret recipe:
1-1/2 Parts Seasoned Salt
1 Part Garlic Powder
¼ Teaspoon Fresh Cracked Pepper for each ½ cup of rub
Please remember; if you divulge this top secret recipe . . . the Grilling god’s may pay YOU a visit!!!
This is a story my husband Pat included in our recipe book: “Wedding Week at The Lark Inn” I hope you enjoyed it. Actually. the Fred’s Rub really is awesome and we use it in a lot of our food preparation.
Tomorrow, we will be talking about our “Smashed Potatoes”. This are a very unique way to prepare potatoes, it lends itself to being savory, your guests (or family) will love them and, they are a great way to control your calory intake. See you tomorrow!
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Chicken, Chicken Menu, Cooking, Cooking Class, Cooking Classes, Easy Recipe, Entertainment, Event Planning, Food, Fred's Rub, Groups, meat, Pork Chops, Recipes, Restaurants, Roast Chicken, Savory Seasonings, Seasonings, steak, The Lark Inn, The Lark Inn Cooking, The Lark Inn Cooking Classes
We fixed a super great chicken dish in our October Cooking Class at The Lark Inn. It is a “Spicy Roast Chicken with Tomatoes and Marjoram” and is very simple to prepare, very low on calories and fat and . . . it’s YUMMY! Another thing that I like about this recipe is that with the tomatoes, it plates very nicely . . . it looks great spread around on a nice platter!
Our class had a great time fixing it and . . . eating it!
Here is the recipe:
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
PREP: 15 MINUTES
COOKING TIME: 35 MINUTES
OVEN TEMP: 450 DEGREES
24 OUNCES OF WHOLE CHERRY TOMATOES
¼ CUP OLIVE OIL
5 GARLIC CLOVES, MINCED
¾ TEASPOONS OF DRIED CRUSHED RED PEPPER
2 TABLESPOONS OF DRIED MARJAROM
4 CHICKEN BREASTS – BONELESS BUT WITH SKIN ON
SALT AND FRESHLY GROUND PEPPER
1. Heat oven to 450 degrees. Prepare pans with either a silpat lined baking sheet or parchment paper for chicken.
- 2. Toss the olive oil, tomatoes, garlic, crushed red pepper and marjoram in a large bowl to combine.
- 3. Place chicken on prepared baking sheet.
- 4. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer around the chicken.
- 5. Sprinkle generously with salt and pepper.
- 6. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.
If this recipe sounds interesting to you, check out my web site: http://www.thelarkinn.com/CookingClasses.html