Quality spice rubs and sauces for seafood, meat, poultry & vegetables. Chef Tom Douglas first introduced Rub with Love after being asked countless times to reveal the secret ingredient in Etta’s Spice Rubbed Salmon. Since then, Tom has created a whole range of fresh, handcrafted, versatile rubs and sauces that add a spicy kick and a whole lot of love to just about any meat, fish or vegetable. Tom Douglas began cooking in Seattle over twenty years ago. He owns some of Seattle’s most remarkable restaurants which are all located right in the heart of the city. Tom Douglas Rub with Love ® Spice Rubs & Sauces 2030 Fifth Avenue Seattle, WA 98121 ph 206.448.1193 · www.tomdouglas.com Gift & Books RuB with Love snack Mix Beware - one handful of this salty, sweet, savory, crunchy, chewy, wasabi hot and spicy mix of goodness will lead you down the path of addiction. 1. sPRinkLe! Brush your portion of seafood, meat or poultry with a little olive oil and then sprinkle with the desired amount of Rub with Love. 2. RuB! That’s right, RUB the spice rub on to the meat or fish with your fingers. Let set for 5 minutes which allows the rub to mingle with the natural juices. 3. cook! Grill, saute or roast. You want the rub to caramelize without burning, so keep an eye on the heat. sPice RuBs Seafood Mild curry with ginger, lemon, coriander and chipotle. Spicy Tokyo Toasted sesame seed, hot smoky chilis, citrus and dried seaweed. Bengal Masala An exotic blend of cardamom, coriander, clove, garlic and chive. Chinese 12 Spice Rich with fennel, cardamom, lemon and orange. Crab Cake Mix Celery seed, dill, dry mustard and chipotle add kick to you crab cakes. Smoked Paprika Deep smoky flavor, spicy aroma and a brilliant red hue adds zing to any dish. Salmon Sweet smoked paprika, thyme and brown sugar. Steak Deep flavors of chilis, garlic and rosemary. Chicken Bright with star anise, cinnamon, coriander and ancho chili. Pork Cumin, coriander and a touch of cayenne. African Peri Peri A blast of red chili with garlic, salt and hints of lemon. Exotic Mushroom Aromatic porcini mushrooms and herbes de Provence. sauces Teriyaki Sauce Ginger Pineapple Triple Garlic Spicy Red Chili Glaze & Marinade Sweet Chili Coconut Mango Sweet & Sour Ginger Hoisin Barbecue Ancho & Molasses Cocoa Nib Above: Rub with Love All-in-One BBQ Pack, Rub with Love 3 pack of Spice Rubs, Tom Douglas' Signature Spice Rubs and Reusable Cedar Grilling Plank, Tom Douglas' Tom's Big Dinners cookbook. Other items available at www.tomdouglas.com
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sPice RuBsBaby Back Pork Ribs with Pork Rub and ancho Molasses BBQ sauce Fire up the grill. Pat rub on both sides of rib racks. Cook ribs over indirect medium heat with grill covered,
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Quality spice rubs and saucesfor seafood, meat, poultry & vegetables.
Chef Tom Douglas first introduced
Rub with Love after being asked countless times to
reveal the secret ingredient in Etta’s Spice Rubbed
Salmon. Since then, Tom has created a whole range of
fresh, handcrafted, versatile rubs and sauces that add
a spicy kick and a whole lot of love to just about any
meat, fish or vegetable. Tom Douglas began cooking
in Seattle over twenty years ago. He owns some of
Seattle’s most remarkable restaurants which are all
located right in the heart of the city.
Tom Douglas Rub with Love® Spice Rubs & Sauces
2030 Fifth Avenue Seattle, WA 98121
ph 206.448.1193 · www.tomdouglas.com
Gift & Books
RuB with Love snack Mix Beware - one handful of this salty, sweet, savory, crunchy, chewy, wasabi hot and spicy mix of goodness will lead you down the path of addiction.
1. sPRinkLe!
Brush yourportion of
seafood, meat or poultry with a little olive oil
and then sprinkle with the desired amount of Rub
with Love.
2. RuB!
That’s right, RUB the spice rub on
to the meat or fish with your fingers.
Let set for 5minutes which
allows the rub to mingle with the natural juices.
3. cook!
Grill, saute or roast. You want
the rub tocaramelize
without burning, so keep an eye
on the heat.
sPice RuBsSeafood
Mild curry with ginger, lemon, coriander and chipotle.
Spicy TokyoToasted sesame seed, hot smoky chilis, citrus and dried seaweed.
Bengal MasalaAn exotic blend of cardamom,
coriander, clove, garlic and chive.
Chinese 12 SpiceRich with fennel, cardamom,
lemon and orange.
Crab Cake MixCelery seed, dill, dry mustardand chipotle add kick to you
crab cakes.
Smoked PaprikaDeep smoky flavor, spicy aroma and a brilliant red hue adds zing
to any dish.
SalmonSweet smoked paprika,thyme and brown sugar.
SteakDeep flavors of chilis,garlic and rosemary.
ChickenBright with star anise,
cinnamon, coriander andancho chili.
PorkCumin, coriander and a
touch of cayenne.
African Peri PeriA blast of red chili with garlic,
salt and hints of lemon.
Exotic Mushroom Aromatic porcini mushrooms
and herbes de Provence.
saucesTeriyaki SauceGinger Pineapple
Triple GarlicSpicy Red Chili
Glaze & MarinadeSweet Chili Coconut Mango Sweet & Sour
Ginger Hoisin
BarbecueAncho & Molasses
Cocoa Nib
Above: Rub with Love All-in-One BBQ Pack, Rub with Love 3 pack of Spice Rubs, Tom Douglas' Signature Spice Rubs and Reusable Cedar Grilling Plank, Tom Douglas' Tom's Big Dinners cookbook. Other items available at www.tomdouglas.com
1½ pounds ground beef
3 tablespoons Steak Rub
4 hamburger buns
Lettuce, sliced tomatoes, and sliced onions, if desired
Ancho Molasses BBQ Sauce
Grilled Burgers with steak Rub
Fire up the grill. Form the ground beef into 4 patties. Pat the Steak Rub over both sides of
the patties. Grill burgers over medium hot coals, turning as needed, until done to your liking. Serve on hamburger buns with lettuce, tomatoes, and
onions, and pass the Ancho Molasses BBQ Sauce. Serves 4.
Also try with Rub with Love Pork Rub and Cocoa Nib BBQ.
4 rib steaks, one-inch thick
Kosher salt and freshly ground black pepper
½ cup Cocoa Nib BBQ Sauce
Grilled Rib eye steakswith cocoa nib BBQ sauce
8 lamb loin chops, about 5 ounces each
2 tablespoons Mushroom Rub
2 tablespoons olive oil, as needed
Pan Roasted Lamb chopswith exotic Mushroom Rub
4 boneless, skinless chicken breasts
3 tablespoons Peri Peri Rub
Vegetable or olive oil
oven-Roasted chicken Breastswith african Peri Peri Rub
Heat the oil in a large skillet or a wok over medium-high heat.When the pan is hot, add the carrot, mushrooms, and bell pepper, and sauté for 3 or 4 minutes, adding more oil if needed. Add the snow peas and green onions and sauté for 1 or 2 minutes more. Add the tofu and Sweet Chili Glaze, stirring gently to combine.
Bring to a simmer and cook a few minutes until hot. Serve over steamed rice or cooked noodles. Serves 4.
tofu and vegetable stir fry withsweet chili coconut Glaze and Marinade
2 racks pork baby back ribs
6 tablespoons Pork Rub
1 cup Ancho Molasses BBQ Sauce
Baby Back Pork Ribs with Pork Ruband ancho Molasses BBQ sauce
Fire up the grill. Pat rub on both sides of rib racks. Cook ribs over indirect medium heat with grill covered, turning as needed. Grill until cooked through and tender, about 1 hour. During the
last 5 minutes of cooking time, brush the ribs on both sides with sauce, turning frequently to glaze the sauce on the ribs. Remove
ribs from grill, slice between rib bones, pile on a platter and serve, passing additional sauce. Serves 4.
Fire up the grill. Season the steaks on both sideswith salt and pepper. Grill steaks over medium hot coals to desired doneness (about 125°F on an instant reading thermometer for rare; 165° F for well-done), turning as needed. During the last few minutes of grilling, brush
with BBQ sauce on both sides, turning frequently to glaze the sauce onto the steaks. Remove the steaks from the
grill and serve with additional BBQ sauce. Serves 4.
Also try with Rub with Love Exotic Mushroom Rub.
Put the skillet in the oven and cook the chopsto the desired doneness. (For medium rare,chops will read 125°F on an instant read
thermometer, about 8 minutes total cooking time.) Transfer the chops to a platter and serve.Serves 4 to 8 (depending on whether you serve
1 or 2 chops per person).
Preheat the oven to 400°F. Pat the Peri Peri Rub over both sides of the chicken breasts. Brush a baking sheet with oil. Put the chicken breasts on the baking sheet and roast, turning them
over with a spatula halfway through the cooking time, until the chicken is cooked through, about 12 to 15 minutes. Remove the
chicken from the oven and serve. Serves 4.
1½ tablespoons vegetable oil
1 medium carrot, peeled and thinly sliced
¼ pound mushrooms, sliced
½ red bell pepper, cut into thin strips
¼ pound snow peas or snap peas
4 green onions, trimmed and cut into 2-inch pieces
¾ pound firm tofu, drained and cut into 1–inch cubes
2/3 cup Sweet Chili Coconut Glaze
Steamed rice or cooked noodles
16 large prawns, about 1 pound, shelled and deveined, tail on
4 bamboo skewers, soaked in cold water 30 minutes and drained
½ cup Pineapple Ginger Teriyaki Sauce · Vegetable oil, as needed
Broiled shrimp skewers with Ginger Pineapple
teriyaki sauce
Preheat the broiler. Thread 4 prawnson each skewer and brush lightly with oil.Broil for 2 minutes, turning the skewers
as needed. Brush with teriyaki sauce and continue to broil until the prawns are cooked
through, about a minute more. (Cut into a prawn to check doneness) Serve with
additional Teriyaki Sauce on the side. Serves 4.
Also try with Rub with Love SweetChili Coconut Glaze & Marinade.
4 salmon fillets, 6-ounces each
3 tablespoons Salmon Rub
1½ tablespoons olive oil, as needed
Pan-seared salmon with salmon Rub
Pat the Salmon Rub over both sides of each fillet.Heat the oil in a large skillet over medium heat. Add
the salmon and cook on both sides to desired doneness, watching carefully so rub does not burn,
about 7 to 10 minutes. Serves 4.
Also try with Rub with LoveGinger Hoisin Glaze & Marnade.
Also try with Rub with Love Mango Sweet and Sour Glaze & Marinade.
Also try with Rub with LovePork Rub or Chicken Rub.
Also try with Rub with Love Bengal Masala Rub.
Also try withRub with Love Ginger Hoisin
Glaze & Marinade.
Preheat the oven to 450°F. Pat the rub overboth sides of the chops. Heat the oil in a large
oven-proof skillet over medium-high heat (or divide between 2 skillets). When the pan is hot, add thechops and sear for a few minutes on each side.