Category: Southern
Southwest Soul Coffee Rubbed Salmon with Sriracha Aioli
I developed the Southwest Soul Coffee Rub because I was looking for something to add a depth of richness and caramelization to roasted, grilled or pan-seared meats, chicken, etc. All of the recipes I found were filled with so many ingredients it boggled the mind.
What I came up with is a very simple, consistently good rub that is equally delicious on seafood as it is on a good rib-eye steak. The key is to use it sparingly. It takes only a light dusting, rubbed into whatever you’re using it on, shortly before cooking. (Find it here)
In a Texas twist, meaning– NOT beef, I decided to share with you my recipe for Southwest Soul Rubbed Salmon with Sriracha Aioli. Salmon really stands up to the subtle richness of this rub and the rub also cuts that sometimes overpowering salmon thing (as my husband would say). It is so easy to prepare and fabulous enough for company.
Side note: If you’re not a coffee fan, no worries. Though the rub smells of coffee when you open it, you will not taste coffee on your finished product. You can also change up the rub by adding cumin, garlic powder, etc. if you like but trust me when I say, it’s not necessary.
Hatch Chile Mac & Cheese
I wanted to share my favorite Hatch Chile Mac & Cheese recipe with y’all. This is also my family’s go-to mac & cheese recipe, with or without the chiles. It’s baked southern style and creates a rich, custardy, creamy delicious dish with a fabulous crunchy topping. We serve it as a side but you could easily make a meal of it! It’s THAT GOOD!
Texas Hill Country Peach Pie
This recipe was adapted from one that I received from my sweet hippie soul sister from the Texas Hill Country, Gigi.
On a recent visit, she was telling me about this recipe where the pie doesn’t overflow with liquid when you slice it AND that she doesn’t peel the peaches.