sausage rub.

I said it. This is a rub designed to emulate Italian-American pepperoni, it's good on just about everything so far.


pepperoni rub.

1 tbsp yellow mustard seeds
1 tbsp fennel seed
1 tbsp black peppercorns
2 tbsp sweet (non-hot) paprika
1 tbsp raw sugar
1 or 2 tsp smoked salt, to taste
1 or 2 tsp smoked paprika, to taste
1 or 2 tsp garlic powder, to taste
1 or 2 tsp cayenne pepper, to taste

Grind. Rub.




Above: De Ceuvel. Below: America, O'Neill's basement last night.

The recipe: good the first night, wayyyy better the second day, this would fit right in with any kind of Caribbean menu. Super good if one is a fan of the habanero and the mustard being together what language is this.


yassa (senegalese chicken in lemon, mustard, and scotch bonnet). 

3 boneless chicken breasts, cut lengthwise into strips
2 red scotch bonnet peppers, seeded and veined
juice of a lemon
8 cloves garlic, peeled
1 tsp smoked salt
1 tsp freshly ground black pepper or black peppercorns
2 tbsp olive oil

1 large or 2 small onions, finely chopped (about 2 cups)
1 cup coarse-grained mustard
1/4 olive oil
juice of a lemon
3 bay leaves
1/2 tsp ground turmeric
salt and pepper to taste
handful of cilantro, chopped