Lemony Rub Recipes

Steps:

• Combine all ingredients in a small bowl.
• Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Steps:

• Mix together the salt, lemon zest and pink peppercorns in a bowl. This spice blend pairs great with seafood.

Steps:

• Mix dry ingredients (Chili Powder, Coriander Seed, Garlic Powder, 1 teaspoons Salt only, and Black Pepper) in small bowl.
• Juice one lemon and add the juice to the dry mix.
• Stir mix completely.
• Rub the mix on meat or poultry until completely covered.
• Using a shaker, sprinkle the 2 tablespoons salt over meat or poultry.
• While cooking, use the last two lemons by squeezing them over the cooking meat or poultry to keep it from drying out.
• Serve however you wish!

Steps:

• Finely crush whole black peppercorns in a spice mill. Transfer to a small bowl; stir in lemon zest and kosher salt. Rub seasoning between your fingertips to break up any clumps of zest. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Steps:

• Mix the rub ingredients together in a bowl.
• Massage the rub into the chicken and cook until done.

Steps:

• Preheat the oven to 400°F. Have all the ingredients at room temperature before you begin.
• Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the egg yolks one at a time, beating well and scraping down the sides of the bowl after each addition. Add the lemon zest and juice, water, cornmeal, and salt and stir to mix.
• Place the egg whites in a separate large bowl and beat with an electric mixer on medium speed until light and frothy. Increase the speed to high and beat to soft peaks, about 2 minutes more. Gently fold the whites into the yolk mixture.
• Pour the filling into the unbaked pie shell, place the pie on a rimmed baking sheet, and bake for 10 minutes.
• Reduce the temperature to 300°F and bake for another 30 to 35 minutes, until the filling sets around the edges but still jiggles in the center when lightly shaken.
• Remove pie from the oven and let cool for at least 1 hour before serving; the pie will firm up completely, or "set," as it cools. Serve at room temperature.
• Cornmeal Crust
• Stir together the flour, cornmeal, sugar, lemon zest, nutmeg, and salt in a large bowl. In a separate bowl, whisk together the egg yolk, cream, and vanilla.
• Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary.
• Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a flat disk. Wrap in plastic and refrigerate for at least 1 hour, or for up to 3 days, until firm.
• Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
• Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
• Freestyle Lemon Blackberry Tart
• Prepare 1 recipe Cornmeal Crust (preceding recipe), prebake (see Know-how, page 345), and let cool. Cut the crust into slices or wedges and, just before serving, top each with a dollop of lemon curd, a sprinkling of blackberries and blueberries, and a spoonful of soft lightly sweetened whipped cream or Buttermilk Crème Fraîche (page 320).