A few weeks ago Jack & I were visiting family in Cary, NC, to celebrate my great-grandson’s 5th birthday. Julian was excited to show me how he swims in the big community pool so, off we went. After sunscreen, earplugs & swim arms, he was ready to have fun. All the while I was a little distracted by the amazing aroma of grilling taking place to my right at one of the grill stations nearby. I could see chicken and steak on the grill which made my mouth start watering. I had to investigate! I then had the pleasure of meeting Dwayne & Sylvia Pearce. Dwayne is the Grill Master but quickly confessed that it’s his wife Sylvia’s homemade rub that makes the food delicious. It was very evident to me that Dwayne was enjoying every moment at the grill in spite of the 90º temperature outside. Their generosity extended to me a sampling of their chicken drumsticks and I was hooked! The chicken was grilled to perfection, full of spicy flavor, and very moist. Like many accomplished cooks, Sylvia uses a little of this and a little of that until the taste is just the way they like it. Thanks so much to Sylvia & Dwayne for sharing your good nature, spice rub ingredients, and chicken with me. I love it!
Mix all of the above ingredients and blend well.
Using paper towels, pat dry your chicken, then generously rub the spicy dry rub on both sides.
Heat your grill to medium-high then lightly oil the grates.
Place the chicken on the grill and grill for about 10 minutes on each side or until the chicken reaches an internal temperature of 165 degrees for dark meat or 160 degrees for white meat.
Rest at least 5 minutes before serving.
Spicy Dry Rub Ingredients
Sylvia & Dwayne Pearce
Fish Fillet Roll-ups with Stewed Tomatoes
Who knew our Mom was cooking the Mediterranean Diet style long before it was ever acknowledged to be such a healthy way of eating? She used to prepare flounder fillets this way in order to disguise the fish so we would eat it. She was really onto something as we thought it tasted like pizza! I guess she fooled us alright...we loved it! Our local fish market was out of flounder but the cod looked great & was on sale so we adapted Mom's recipe using the fresh cod. If fresh fish isn't available where you live, by all means, use frozen and make sure you defrost it thoroughly & remove any bones before preparing. If your little ones don't like fish try telling them they're 'pizza style roll-ups' and give them a try. We won't tell!
- 2½ – 3 lbs white fish fillets (cod or flounder) fresh or frozen & thawed
- 8 cloves garlic, minced
- 1/4- 1/2 cup Italian Style Bread Crumbs (or gluten-free bread crumbs if gluten is an issue)
- 2 Tablespoons dried oregano plus more for topping
- 1 tsp sea salt, more or less to taste
- 1 tsp fresh ground black pepper
- 2 Tablespoons or more Pecorino Romano grated cheese
- EVOO to drizzle over fillets & casserole dish
- 2 cans Stewed tomatoes with juice
- large toothpicks to seal fillets while baking
- Preheat oven to 400ºF.
- Pat fish fillets dry with paper towels.
- Drizzle a little EVOO over each fillet. Rub the minced garlic on each fillet then sprinkle all seasonings starting with salt, pepper, oregano, bread crumbs, and grated cheese.
- In a 2 quart casserole, drizzle a small amount of EVOO on the bottom of the dish. Roll-up each fillet and place in casserole.
- Pour the stewed tomatoes over the fish roll-ups then place a large toothpick into each fillet to prevent them from opening. Sprinkle additional oregano, salt & pepper on top of the stewed tomatoes.
- Place in preheated oven and bake at 400ºF until fish flakes, about 20-25 minutes. Remember, these fillets are rolled up so they will take longer to flake.
- Remove from casserole and plate with your favorite salad and vegetable.
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