Nancy
Well-known member
Here are some more items that have been helpful for Joe's low salt diet.
Healthy Heart Market online:
http://hh329.hiphip.com/Merchant/Home.htm
********
Mr. Spice Salt-Free Sauces-excellent, online:
http://www.mrspice.com/index.html
********
Bumble Bee, very Low Sodium, Chunk White Albacore Tuna. 1 percent per serving.
********
Belgioioso Mascarpone cheese, Tiramisu flavor
(very, very low sodium), really delicious.
********
Pomi Brand, by Parmalat: All Natural/No Fat/No Sodium Added
Strained Tomatoes (10 mg sodium per serving)
and also
Chopped Tomatoes (10 mg sodium per serving)
This is great for Italian sauces because it doesn't have all the citric acid that canned low sodium tomatoes has, which make any sauce taste terrible.
These make a wonderful sauce for Italian dishes.
Note: Be careful not to buy the regular Pomi Tomato sauce, it has lots of sodium
********
4C Salt Free Seasoned Breadcrumbs. I think Hannaford, but might be Price Chopper.
********
Manischewitz Matzo Meal, unsalted, can be used for breading and in meatballs.
********
Breakstone Sour Cream, no sodium
********
Real Maple Syrup has no sodium
********
Vermont Bread Company has a salt-free Whole Wheat Bread and they will ship
********
4C Parmesan Cheese is 3 percent sodium per 1 Tablespoon serving. I allow Joe 1 teaspoon for Italian dishes (that's 1 percent)
Good condiment I bought some Dickenson's Hot Pepper Spread and Hot Cherry Spread, 0 sodium, a savory jelly, kind of gourmet.
********
The Vermont Bread Company makes a wonderful salt free whole wheat bread. It is expensive, but they will ship to anyone who wants. They may have more, but that's what our market carries.
********
Chef Prudhomme makes "Magic Seasoning" which is salt-free, and is terrific.
********
Sylvia's makes a spice mix, salt-free which tastes great.
****************************************************
Recipes:
Very low sodium Italian sauce and meatballs This was the biggest challenge, to find a way to make Italian sauce that tasted good. The canned no salt tomatoes are dreadful, too acidic and produce a sauce that is disgusting.
This recipe requires the use of Pomi brand No Salt Strained Tomatoes, made by Parmalat. It comes in a box, like Parmalat milk. Not every market stocks them. They do not have the extra added acid that the canned tomatoes have and make a sauce that has a beautiful texture, and delicious flavor.
Tomato Sauce and Meatballs, No Salt
1 Box of Pomi No Salt, Strained Tomatoes
Garlic Salt, I used quite a bit, a Tablespoon
1 bay leaf
Basil to taste
Oregano to taste
3/4 cup water
1/3 cup olive oil
Simmer on medium low until it changes color (the oil on top gets a little dark), scraping down sides often and stirring it into the sauce. That part is important, it adds to the flavor because it brings the concentrated tomatoes from the sides back down into the pot.
It will take at least an hour to get to the change color stage. Don't let it burn. Slow cooking. A lot of stirring and scraping down the sides.
Add 1/8 cup dark brown sugar (not the molasses kind)
½ teas. Cayenne (8 shakes), if you like it hot.
Meatballs
1 lb. Good quality ground chuck
Garlic to taste
Oregano to taste
Basil to taste
1 egg
Matzo Meal (No salt) about ½ cup. The Matzo Meal made the meatballs very light and nice.
Form into walnut sized balls.
Fry in oil until browned on all sides.
Add to sauce to finish cooking.
I allow Joe 1 teaspoon of 4C Parmesan cheese. It's his "pittance" he says.
**********************
Very Low Salt Eggplant "Parmesan" Use your homemade tomato sauce to make this dish.
You'll need:
Eggplant
Flour
3 eggs
No Salt Matzo Meal
or
No Salt 4C Seasoned Bread Crumbs
Garlic Powder
Oregano
Basil
Lorraine Cheese (has 1 percent sodium per slice)
Corn Oil
Slice eggplant into 3/8 inches slices.
Set out three bowls, one with flour, one with 3 well-beaten eggs mixed with a Tab. water until perfectly smooth, one with either 4C No Salt Seasoned Bread Crumbs or No Salt Matzo Meal mixed with garlic, basil and oregano.
Dip each slice into flour, then egg wash, then into bread crumbs or Matzo Meal.
Fry slices in oil until golden brown. Drain.
Add a small amount of tomato sauce to the bottom of a large pan, add eggplant, cover each slice with some tomato sauce. I also add more garlic powder, basil and oregano, on top of tomato sauce. Put 1/4 slice of Lorraine cheese on each eggplant slice.
Bake in a 400 degree oven until cheese has melted and sauce is bubbling.
This heats up well for eggplant sandwiches the next day (using your own homemade no salt bread, of course), or with some toasted no salt bread, buttered with no salt butter, and sprinkled with garlic, basil and oregano.
*********************
Rub for pork chops (good on chicken too) This is pretty darned good but, Hot, hot, hot!!! Tone down the pepper if you're too sissy for spicy things.
Rub on pork chops before grilling.
2 Tab. onion powder
1 1/2 teas. black pepper
3/4 Tab, cayenne pepper
1 Tab. paprika
2 1/2 teas. garlic powder
1 1/2 teas. ground thyme
1 1/2 teas. allspice
1 1/2 teas. sugar
1 1/2 teas. ground nutmeg
*********************
Low almost no salt "bacon" This would probably only work for those of you who have to be on an almost no sodium diet, but if you crave the bacon taste, it's pretty good.
When I buy porkchops, I look for the ones which have the most fat. I trim that off with a tiny meat portion and slice it as thin as I can get it. Partial freezing helps. Then I put into a bowl and add some liquid smoke. Liquid smoke has a small amount of sodium, it's pretty powerful stuff so a little goes a long way. I let it refrigerate for a couple of hours. Then render it down slowly until it gets crispy like bacon.
Joe had that this morning with some yeast blueberry pancakes, real maple syrup and no salt butter.
I bet you could also make some Canadian bacon by slicing boneless porkchops really thin and then brushing with a little liquid smoke.
With a poached egg, no salt Hollandaise (homemade) and some homemade no salt English muffins you have Eggs Benedict or in common parlance, an Egg McMuffin.
**********************
Mayonnaise substitute
I found a recipe for old fashioned boiled dressing. It has lots of cholesterol, but no sodium, and has a good flavor with lots of tang. Not too bad. He can slather all he wants on the bread.
I also used it on wilted spinach and onion salad, pretty tasty, no bacon though.
Here it is for you low sodium guys and gals:
Boiled Dressing:
4 eggs
1/4 Cup cider vinegar
1/4 Cup lemon juice (maybe a little less, if you don't like a lot of acid)
4 Tablespoons butter, melted
a little onion juice (I used onion powder)
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
dash pepper
A few drops Worcestershire (just a few)
Slightly beat eggs, add vinegar and lemon juice and cook in the top part of a double boiler very slowly until quite thick and smooth, Stir frequently.
Remover from heat, stir in butter while hot. Season with onion juice, sugar, mustard, paprika, pepper and Worcestershire sauce. Stir until well blended.
Chill well. If you want it more creamy and thick, stir in some whipped cream. (I didn't do this).
Keep in a non-reactive container in the fridge.
**************************
Biscotti For those who have never had biscotti, they are sort of dry little biscuits with a lot of flavor. They're great with coffee in the morning. These aren't too dry, so much more palatable.
1 Cup sugar
1/2 Cup Butter (no salt)
3 large eggs
3 Cups flour
Flavorings:
1.)1 Tab. lemon zest
1/4 Cup lemon juice
Topping, lemon glaze frosting
Or
2.) 2 teas. instant coffee
1/4 Cup water
1 teas vanilla
Topping chocolate glaze (sprinkle w. toasted halelnuts)
eat with some Belgioioso Mascarpone cheese, Tiramisu flavor
(very, very low sodium). In deli section of the market
Or
3.) 1 teas. vanilla
1/4 Cup water
1/3 Cup chopped pecans
Topping, vanilla glaze with chopped toasted pecans
Directions:
Beat 1 cup sugar and the butter. Add the eggs and mix well, add the flour and mix well. Add desired flavorings and mix well. Dough will be very soft, chill until firm enough to handle.
Note: I just skipped this part and went ahead with the dough. It was hard to handle, but it worked out. I shaped them on a floured surface.
I formed them into logs, about a generous tablespoon at a time, and gave them an "S" shape. I put mine on the new Release foil from Reynolds wrap, on a large cookie sheet.
Bake at 300 degrees for about 50 minutes until golden, could be less depending on your particular oven. Let them cool and top with desired glaze.
Mine yielded about 15
**********************
10 alarm salsa Joe likes very spicy things to take the place of the sodium. They're too hot most of the time for me, but he loves it.
Here's a Tomatillo Salsa which will make your eyes cross.
10 Tomatillos
1 small onion, cut up
3 cloves garlic cut up
2 Habanero peppers I leave the seeds in (jalapenos, if you're faint of heart, or bell peppers is you're a total wimp, LOL)
1/4 cup chopped cilantro
Put tomatillos in a non-reactive saucepan and simmer in water until soft and the skin bursts. Drain and put everything into the food processor and process until your desired texture. Refirgerate. Joe uses this with no salt potato chips for a dip, or on fried jalapeno and cheese baked cornmeal for breakfast, or on his eggs, etc
*********************
Heart-healthy Baked Doughnuts
For those who have to watch sodium, and even for those who don't, this is a recipe that works for Joe. It's not your usual greasy doughnuts and does take some work. But if you're missing your doughnuts due to dietary restrictions, you might like this. Found the recipe on the web:
******************************************
"Posted by : Ruth Heiges
No-Fry [Baked] Doughnuts
~~~~~~~~~~~~~~~~~~~~~~~~
2 packages dry yeast (about 35 gr of fresh, or 2 scant Tbsp)
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt (left that out for Joe)
1 tsp nutmeg
1/4 tsp cinnamon (optional)
2 eggs
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally.
Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50-60 minutes).
Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle.
With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).
Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or spread with glaze.
Makes 1-1/2 to 2 dozen doughnuts.
Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency.
MY EXPERIENCE: It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinette; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer.
I did not brush them with butter either before or after baking, with no apparent
harm (since I was using glaze instead of cinammon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.
Final verdict: They may look a bit like bagels, but they taste as doughnuts should.
Ruth"
**************************************************
Note: For Joe, I eliminate the salt and use water in place of milk.
Instead of cinnamon sugar, I glazed them right after taking them out of the oven with a loose glaze (w/o butter) and let them dry on racks. Then when they're dry, I reglazed them on top with a stiffer glaze (w/o butter), like a frosting. I did half with chocolate glaze and half with lemon glaze.
*********************
Best Grilling Rub-HOT
RECIPE
2 Tbsp onion powder
1 1/2 Tbsp black pepper
3/4 Tbsp cayenne pepper
1 Tbsp paprika
2 1/2 tsp garlic powder
1 1/2 tsp ground thyme
1 1/2 tsp allspice
1 1/2 tsp sugar
1 1/2 tsp ground nutmeg
3/4 tsp ground bay leaf
Healthy Heart Market online:
http://hh329.hiphip.com/Merchant/Home.htm
********
Mr. Spice Salt-Free Sauces-excellent, online:
http://www.mrspice.com/index.html
********
Bumble Bee, very Low Sodium, Chunk White Albacore Tuna. 1 percent per serving.
********
Belgioioso Mascarpone cheese, Tiramisu flavor
(very, very low sodium), really delicious.
********
Pomi Brand, by Parmalat: All Natural/No Fat/No Sodium Added
Strained Tomatoes (10 mg sodium per serving)
and also
Chopped Tomatoes (10 mg sodium per serving)
This is great for Italian sauces because it doesn't have all the citric acid that canned low sodium tomatoes has, which make any sauce taste terrible.
These make a wonderful sauce for Italian dishes.
Note: Be careful not to buy the regular Pomi Tomato sauce, it has lots of sodium
********
4C Salt Free Seasoned Breadcrumbs. I think Hannaford, but might be Price Chopper.
********
Manischewitz Matzo Meal, unsalted, can be used for breading and in meatballs.
********
Breakstone Sour Cream, no sodium
********
Real Maple Syrup has no sodium
********
Vermont Bread Company has a salt-free Whole Wheat Bread and they will ship
********
4C Parmesan Cheese is 3 percent sodium per 1 Tablespoon serving. I allow Joe 1 teaspoon for Italian dishes (that's 1 percent)
Good condiment I bought some Dickenson's Hot Pepper Spread and Hot Cherry Spread, 0 sodium, a savory jelly, kind of gourmet.
********
The Vermont Bread Company makes a wonderful salt free whole wheat bread. It is expensive, but they will ship to anyone who wants. They may have more, but that's what our market carries.
********
Chef Prudhomme makes "Magic Seasoning" which is salt-free, and is terrific.
********
Sylvia's makes a spice mix, salt-free which tastes great.
****************************************************
Recipes:
Very low sodium Italian sauce and meatballs This was the biggest challenge, to find a way to make Italian sauce that tasted good. The canned no salt tomatoes are dreadful, too acidic and produce a sauce that is disgusting.
This recipe requires the use of Pomi brand No Salt Strained Tomatoes, made by Parmalat. It comes in a box, like Parmalat milk. Not every market stocks them. They do not have the extra added acid that the canned tomatoes have and make a sauce that has a beautiful texture, and delicious flavor.
Tomato Sauce and Meatballs, No Salt
1 Box of Pomi No Salt, Strained Tomatoes
Garlic Salt, I used quite a bit, a Tablespoon
1 bay leaf
Basil to taste
Oregano to taste
3/4 cup water
1/3 cup olive oil
Simmer on medium low until it changes color (the oil on top gets a little dark), scraping down sides often and stirring it into the sauce. That part is important, it adds to the flavor because it brings the concentrated tomatoes from the sides back down into the pot.
It will take at least an hour to get to the change color stage. Don't let it burn. Slow cooking. A lot of stirring and scraping down the sides.
Add 1/8 cup dark brown sugar (not the molasses kind)
½ teas. Cayenne (8 shakes), if you like it hot.
Meatballs
1 lb. Good quality ground chuck
Garlic to taste
Oregano to taste
Basil to taste
1 egg
Matzo Meal (No salt) about ½ cup. The Matzo Meal made the meatballs very light and nice.
Form into walnut sized balls.
Fry in oil until browned on all sides.
Add to sauce to finish cooking.
I allow Joe 1 teaspoon of 4C Parmesan cheese. It's his "pittance" he says.
**********************
Very Low Salt Eggplant "Parmesan" Use your homemade tomato sauce to make this dish.
You'll need:
Eggplant
Flour
3 eggs
No Salt Matzo Meal
or
No Salt 4C Seasoned Bread Crumbs
Garlic Powder
Oregano
Basil
Lorraine Cheese (has 1 percent sodium per slice)
Corn Oil
Slice eggplant into 3/8 inches slices.
Set out three bowls, one with flour, one with 3 well-beaten eggs mixed with a Tab. water until perfectly smooth, one with either 4C No Salt Seasoned Bread Crumbs or No Salt Matzo Meal mixed with garlic, basil and oregano.
Dip each slice into flour, then egg wash, then into bread crumbs or Matzo Meal.
Fry slices in oil until golden brown. Drain.
Add a small amount of tomato sauce to the bottom of a large pan, add eggplant, cover each slice with some tomato sauce. I also add more garlic powder, basil and oregano, on top of tomato sauce. Put 1/4 slice of Lorraine cheese on each eggplant slice.
Bake in a 400 degree oven until cheese has melted and sauce is bubbling.
This heats up well for eggplant sandwiches the next day (using your own homemade no salt bread, of course), or with some toasted no salt bread, buttered with no salt butter, and sprinkled with garlic, basil and oregano.
*********************
Rub for pork chops (good on chicken too) This is pretty darned good but, Hot, hot, hot!!! Tone down the pepper if you're too sissy for spicy things.
Rub on pork chops before grilling.
2 Tab. onion powder
1 1/2 teas. black pepper
3/4 Tab, cayenne pepper
1 Tab. paprika
2 1/2 teas. garlic powder
1 1/2 teas. ground thyme
1 1/2 teas. allspice
1 1/2 teas. sugar
1 1/2 teas. ground nutmeg
*********************
Low almost no salt "bacon" This would probably only work for those of you who have to be on an almost no sodium diet, but if you crave the bacon taste, it's pretty good.
When I buy porkchops, I look for the ones which have the most fat. I trim that off with a tiny meat portion and slice it as thin as I can get it. Partial freezing helps. Then I put into a bowl and add some liquid smoke. Liquid smoke has a small amount of sodium, it's pretty powerful stuff so a little goes a long way. I let it refrigerate for a couple of hours. Then render it down slowly until it gets crispy like bacon.
Joe had that this morning with some yeast blueberry pancakes, real maple syrup and no salt butter.
I bet you could also make some Canadian bacon by slicing boneless porkchops really thin and then brushing with a little liquid smoke.
With a poached egg, no salt Hollandaise (homemade) and some homemade no salt English muffins you have Eggs Benedict or in common parlance, an Egg McMuffin.
**********************
Mayonnaise substitute
I found a recipe for old fashioned boiled dressing. It has lots of cholesterol, but no sodium, and has a good flavor with lots of tang. Not too bad. He can slather all he wants on the bread.
I also used it on wilted spinach and onion salad, pretty tasty, no bacon though.
Here it is for you low sodium guys and gals:
Boiled Dressing:
4 eggs
1/4 Cup cider vinegar
1/4 Cup lemon juice (maybe a little less, if you don't like a lot of acid)
4 Tablespoons butter, melted
a little onion juice (I used onion powder)
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
dash pepper
A few drops Worcestershire (just a few)
Slightly beat eggs, add vinegar and lemon juice and cook in the top part of a double boiler very slowly until quite thick and smooth, Stir frequently.
Remover from heat, stir in butter while hot. Season with onion juice, sugar, mustard, paprika, pepper and Worcestershire sauce. Stir until well blended.
Chill well. If you want it more creamy and thick, stir in some whipped cream. (I didn't do this).
Keep in a non-reactive container in the fridge.
**************************
Biscotti For those who have never had biscotti, they are sort of dry little biscuits with a lot of flavor. They're great with coffee in the morning. These aren't too dry, so much more palatable.
1 Cup sugar
1/2 Cup Butter (no salt)
3 large eggs
3 Cups flour
Flavorings:
1.)1 Tab. lemon zest
1/4 Cup lemon juice
Topping, lemon glaze frosting
Or
2.) 2 teas. instant coffee
1/4 Cup water
1 teas vanilla
Topping chocolate glaze (sprinkle w. toasted halelnuts)
eat with some Belgioioso Mascarpone cheese, Tiramisu flavor
(very, very low sodium). In deli section of the market
Or
3.) 1 teas. vanilla
1/4 Cup water
1/3 Cup chopped pecans
Topping, vanilla glaze with chopped toasted pecans
Directions:
Beat 1 cup sugar and the butter. Add the eggs and mix well, add the flour and mix well. Add desired flavorings and mix well. Dough will be very soft, chill until firm enough to handle.
Note: I just skipped this part and went ahead with the dough. It was hard to handle, but it worked out. I shaped them on a floured surface.
I formed them into logs, about a generous tablespoon at a time, and gave them an "S" shape. I put mine on the new Release foil from Reynolds wrap, on a large cookie sheet.
Bake at 300 degrees for about 50 minutes until golden, could be less depending on your particular oven. Let them cool and top with desired glaze.
Mine yielded about 15
**********************
10 alarm salsa Joe likes very spicy things to take the place of the sodium. They're too hot most of the time for me, but he loves it.
Here's a Tomatillo Salsa which will make your eyes cross.
10 Tomatillos
1 small onion, cut up
3 cloves garlic cut up
2 Habanero peppers I leave the seeds in (jalapenos, if you're faint of heart, or bell peppers is you're a total wimp, LOL)
1/4 cup chopped cilantro
Put tomatillos in a non-reactive saucepan and simmer in water until soft and the skin bursts. Drain and put everything into the food processor and process until your desired texture. Refirgerate. Joe uses this with no salt potato chips for a dip, or on fried jalapeno and cheese baked cornmeal for breakfast, or on his eggs, etc
*********************
Heart-healthy Baked Doughnuts
For those who have to watch sodium, and even for those who don't, this is a recipe that works for Joe. It's not your usual greasy doughnuts and does take some work. But if you're missing your doughnuts due to dietary restrictions, you might like this. Found the recipe on the web:
******************************************
"Posted by : Ruth Heiges
No-Fry [Baked] Doughnuts
~~~~~~~~~~~~~~~~~~~~~~~~
2 packages dry yeast (about 35 gr of fresh, or 2 scant Tbsp)
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt (left that out for Joe)
1 tsp nutmeg
1/4 tsp cinnamon (optional)
2 eggs
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally.
Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50-60 minutes).
Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle.
With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).
Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or spread with glaze.
Makes 1-1/2 to 2 dozen doughnuts.
Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency.
MY EXPERIENCE: It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinette; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer.
I did not brush them with butter either before or after baking, with no apparent
harm (since I was using glaze instead of cinammon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.
Final verdict: They may look a bit like bagels, but they taste as doughnuts should.
Ruth"
**************************************************
Note: For Joe, I eliminate the salt and use water in place of milk.
Instead of cinnamon sugar, I glazed them right after taking them out of the oven with a loose glaze (w/o butter) and let them dry on racks. Then when they're dry, I reglazed them on top with a stiffer glaze (w/o butter), like a frosting. I did half with chocolate glaze and half with lemon glaze.
*********************
Best Grilling Rub-HOT
RECIPE
2 Tbsp onion powder
1 1/2 Tbsp black pepper
3/4 Tbsp cayenne pepper
1 Tbsp paprika
2 1/2 tsp garlic powder
1 1/2 tsp ground thyme
1 1/2 tsp allspice
1 1/2 tsp sugar
1 1/2 tsp ground nutmeg
3/4 tsp ground bay leaf
