For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.
Hot buttered rum punch is a winter go-to of mine for lots of reasons. It’s yummy, warms you up, and it’s a good way to unwind with friends after a day of preparing for the holidays. I like this version because it also brings a little heat thanks to some cayenne powder.
The word cayenne seems to come from kian, the name of the pepper among the Tupi Indians of northeastern South America. The pod type probably originated in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne. It owes its spread around the world to Portugal, whose traders carried it to Europe, Africa, India, and Asia. Although it probably was introduced into Spain before 1500, its circuitous route caused it to be introduced into Britain from India in 1548. Grown commercially in New Mexico, Louisiana, Africa, India, Japan, and Mexico, the cayenne (C. annuum) has a growing period of about 90 days from transplanting.