Spices are … quite literally … the spice of life and can take a normal recipe to SUPER POWER with a few sprinkles. I love that about cooking.
Recently, I received a fascinating spice from Mom’s Gourmet (an Artisan Spice Blend company in Ohio) called Brown Dog Riba-Riba Rub. This intensely flavored delight is a dry mole containing: Cocoa, Ancho chile, black pepper, coriander, turbinado sugar, herbs, cinnamon, garlic, cayenne pepper, and sea salt. Chocolate and Chili?? Sign me up!
Having the #HGEATS Hot STUFF – Foods that Bite Back chat this week was the perfect excuse to sample the Brown Dog Riba-Riba Rub and I chose flank steak for my first go.
Forgive me if I growl and hover over my food while eating – I did not want to share. It was THAT good. The cocoa comes through beautifully and adds a perfect complementary note to the Ancho chile bite. This is a pleasant bite – not a sear your lips off bite – but leaves enough of a burn that you know you are eating it. The addition of cocoa truly sets this blend apart for me and I cannot wait for my next creation with it!
I marinated the flank steak with EVOO and the rub for a few hours before slapping it onto the hot grill pan. On a grill itself with the smoke, it would be MORE heavenly.
Since this was a Sunday brunch kind of dish and we love hearty eating for Sunday brunch, I did a rough chop fresh salsa with tomatoes, cucumbers, cilantro, onions and black beans. The flank steak is on a bed of quinoa dressed with cumin and I had to add the scrambled eggs with cilantro creme fraiche on the side.
I could have eaten another plate. YUM.
Say hello to Mom’s Gourmet on Facebook here and check out all of their different spice blends on the Mom’s Gourmet website here. I thank them for sending the spice for me to try and it can now officially be called HUNGRY GODDESS APPROVED!
Stay tuned for more adventures with Mom’s Gourmet – I also have Red Dog Rub!
Need a bite or two in your life? Want to start a slow burn? Or do you want to sear your esophagus? Join us for the #HGEATS HOT Stuff Chat!
To Prepare Flank Steak with Brown Dog Riba Riba Rub:
Marinate your flank steak with a bit of EVOO and then liberally dose with Brown Dog Riba-Riba Rub. I like to massage the meat a bit! I used a grill pan on medium-high heat to sear the steak on both sides. Total cook time was less than 10 minutes but it was a thin piece and I like it on the rare side.
Hungry Goddess Fresh Chop Salsa
I love throwing together a fresh chopped salsa. I frequently throw in whatever is in the fridge. Here are some loose guidelines:
- 7 Campari Tomatoes (rough chopped)
- 1/2 English cucumber (skin on and rough chopped)
- 1 can of black beans (rinsed well)
- 1/2 – 1 onion (rough chopped)
- 1/2 cup cilantro (chopped)
- 2 cloves of garlic
- Peppers of choice to taste – I use serrano, habanero, or jalapeno and sometimes I just add a bit of Vietnamese Chili Garlic Sauce if I am out of peppers
- 1-2 TB of EVOO
- Juice of 1-2 lemons or lime and lemon
- Salt and Pepper
Toss veggies and black beans together with EVOO and lemon/lime juice. Taste and add Salt and Pepper to taste.