As some of you might recall, back in April, I attended the IACP conference. One of the highlights of the conference was the Culinary Showcase. It's basically a trade show that is all about food. If you've ever attended a trade show before, you know that they are all about collecting the schwag. Every booth gives something out, and you end up with two to three tote bags filled with STUFF. Well, the cool thing about a food conference is that you end up with tote bags filled with food. Sweet!
One of the giveaways was a tube of pork rub from these guys. The rub is very intriguing. It has lots of cracked black pepper, and is very exotic tasting, with hints of cinnamon. I totally can't place all of the spices, and it is driving me crazy. I also can't find the recipe on their website (but it might be this one. I made a tenderloin with the rub a few weeks ago, and it was amazing. I made it again tonight, and once again we loved it. I have emailed the Pork Board inquiring about the recipe for this rub and promise to provide it as soon as I get it.
Accompanying the pork were some fun side dishes featuring some of the produce that I bought at the market yesterday. I roasted the baby beets and the carrots (the carrots were peeled before roasting, the baby beets were peeled afterwards, by rubbing with a paper towel) with olive oil, salt and pepper. These were topped with crumbles of the Capriole Wabash Cannonball. AMAZING. The beet greens were cooked according to this method, which I've used before, and which is truly one of the best way to cook greens.
I was still a bit hungry after dinner, so I noshed on some more of the cannonball. So tasty.
Secret Ingrediants in a Pork Rub could be one or both of the following: Chinese Five Spice or Anise
Posted by: Marina | Friday, September 07, 2007 at 04:02 PM