MONTANA MUD RUB RECIPES AND IDEAS
OUR MONTANA MUD RUB IS SO VERSITILE IT CAN BE USED FOR JUST ABOUT ANYTHING! INSTEAD OF JUST SALT & PEPPER, SUBSTITUTE MUD RUB ON ANY CUT OF BEEF, PORK, POULTRY, FISH OR WILD GAME AND BE SURPRISED AT THE NEW FLAVORS YOU TASTE.
NO NEED TO GO OVERBOARD WITH IT EITHER....A SPRINKLE HERE AND A PINCH THERE AND YOU'LL BE ENJOYING NEW TASTE SENSATIONS IN EVERY RECIPE.
BROWSE THE RECIPES BELOW AND SEE SOME DELICIOUS AND EASY WAYS TO SPICE UP A SIMPLE DINNER OR IMPRESS YOUR GUESTS WITH A "MONTANA MADE DINNER".
EASY MARINADE
IN GALLON PLASTIC ZIPLOCK BAG:
1 TBSP. MUD RUB
1 TSP. VINEGAR (I like Balsimic, but any vinegar will do.)
4 TBSP. WATER
MIX INGREDIENTS WELL IN BAG AND THEN PLACE CUT OF MEAT IN BAG.
SEAL TIGHTLY AND PLACE IN FRIDGE FOR UP TO 48 HRS. COOK AS DESIRED.
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BASIC RUB
JUST TAKE A SMALL AMOUNT OF MUD RUB AND RUB IT ALL OVER YOUR CUT OF MEAT. IT DOESN'T TAKE ALOT SO BE SURE NOT TO OVER DO TOO MUCH.
IF GRILLING OR COOKING WITHIN AN HOUR, LET MEAT REST ON COUNTER UNTIL READY TO COOK. IF COOKING LATER, SET MEAT IN FRIDGE AFTER ONE HOUR.
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BEER BATTERED CHICKEN
1 1/2 LBS. BONELESS, SKINLESS CHICKEN BREAST HALVES
1 1/2 CUPS FLOUR
1 TSP. BAKING POWDER
2 EGGS BEATEN
1/2 CUP BEER
1 TBSP. MUD RUB
OIL FOR FRYING
RINSE CHICKEN AND SLICE IT INTO 1" STRIPS
IN MEDIUM BOWL, STIR TOGETHER 1 CUP FLOUR AND THE BAKING POWDER.
MIX BEATEN EGGS AND BEER AND SET ASIDE. PLACE THE REMAINING 1/2 CUP FLOUR INS SMALL BROWN PAPER BAG AND ADD THE MUD RUB. SHAKE
WELL TO MIX.
HEAT OIL IN DUTCH OVEN OR DEEP FRYER TO 375 DEGREES F. PREHEAT OVEN TO 200 DEGREES F.
DROP THE CHICKEN STRIPS INTO THE BAG AND SHAKE WELL TO COAT EVENLY. DIP THE FLOURED STRIPS IN THE BATTER. FRY A FRE AT A TIME IN THE HOT OIL, TURNING ONCE, UNTIL THE COATING IS GOLDEN BROWN ON EACH SIDE, 4-5 MINS.
REMOVE THE STRIPS FROM THE HOT OIL WITH TONGS OR A SLOTTED SPOON, DRAIN ON PAPER TOWELS AND KEEP THEM WARM ON A PLATTER IN THE OVEN UNTIL READY TO SERVE. SERVES 4-6
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YOU AIN'T GONNA BELIEVE THESE STEAKS!
4- 1LB. RIB-EYE STEAKS
4 TBSP. OLIVE OIL
2 TBSP. MUD RUB
4 PATS OF BUTTER
OIL FOR FRYING OR HOT GRILL
HEAT OIL OR GRILL TO 385 DEGREES F.
RUB EACH OF THE STEAKS WITH 1 TBSP. OF OLIVE OIL, THEN
SPRINKLE & PAT 1/2 TBSP. MUD RUB INTO EACH SIDE.
IF DEEP FRYING IN TURKEY FRYER, TAKE A NEW PITCHFORK & SKEWER ALL FOUR STEAKS ON THE TINES. DIP THE PITCHFORK IN THE HOT OIL FOR 2 1/2 MINS. (MED. RARE) TO 3 1/2 MINS. (MEDIUM).
IF GRILLING, COOK STEAKS TO DESIRED DONES.
REMOVE THE STEAKS TO SIZZLING PLATTERS AND SERVE IMMEDIATELY WITH A PAT OF BUTTER ON EACH STEAK TO MELT AND MINGLE WITH THE JUICES.
GET READY FOR THE BEST STEAK EVER!
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BEER BATTERED TROUT
6 (3/4LB. EACH) BROOK OR RAINBOW TROUT
2 CUPS + 2-3 TBSP. FLOUR
2 TSP. BAKING POWDER
2 TSP. MUD RUB
2 EGGS, SLIGHTLY BEATEN
2 CUPS WARM BEER
1/2 CUP SALAD OIL
FRESH PARSLEY AND LEMON FOR GARNISH
OIL FOR FRYING
HEAT OIL IN DEEP FRYER OR DUTCH OVEN TO 375 DEGREES F.
WASH AND PAT THE FISH DRY, THEN PUT THEM IN A PAPER BAG WITH 2-3 TBSP. OF FLOUR AND SHAKE UNTIL THE FISH ARE COATED WITH FLOUR. SET ASIDE.
IN LARGE BOWL, COMBINE THE REMAINING 2 CUPS FLOUR, THE BAKING POWDER, MUD RUB, EGGS, BEER AND SALAD OIL; WHISK UNTIL THE MIXTURE IS SMOOTH. DIP THE FLOURED FISH INTO THIS BATTER, ALLOWING THE EXCESS TO DRIP BACK IN THE BOWL.
SLIP THE FISH INTO THE OIL AND COOK, TURNING ONCE OR TWICE, UNTIL GOLDEN BROWN ON BOTH SIDES, 3-4 MINS. REMOVE THE FISH FROM THE OIL WITH A SLOTTED SPATULA OR FRYING BASKET. DRAIN ON PAPER TOWELS AND GARNISH.
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MUDDY BAKED FISH
6 FISH FILLETS - 4OZ. (COD, FLOUNDER, HALIBUT, TALAPIA)
1 1/2 TSP. MUD RUB
1/4 CUP BUTTER
PREHEAT OVEN TO 425 DEGREES F.
OR
PREHEAT GRILL TO 375 DEGREES F.
PLACE BUTTER IN MICROWAEABLE BOWL AND HEAT UNTIL MELTED. ADD MUD RUB AND STIR THOROUGHLY.
BRUSH BUTTERED MUD RUB ON BOTH SIDES OF FISH AND PLACE ON FOILED
COOKIE SHEET OR INTO SEPERATE FOIL PAKS.
IF OVEN BAKING, PLACE COOKIE SHEET ON MIDDLE RACK AND ALLOW FISH
TO BAKE UNTIL FIRM BUT FLAKY. 6-8 MINS.
IF GRILLING, PLACE FOIL PAKS ON GRILL, CLOSE LID AND ALLOW FISH TO
BAKE UNTIL FIRM BUT FLAKY. 8-12MINS.
COOKING TIMES SHOULD BE ADJUSTED TO ACCOMODATE LARGER FISH FILLETS.
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CATFISH WITH A PEANUTTY CRUNCH
1 1/2 LBS. CATFISH FILLETS, FRESH OR FROZEN
6 TBSP. GROUND PEANUTS
2/3 CUP YELLOW CORNMEAL
3/4 TSP. MUD RUB
1/4 CUP MILK
1 LARGE EGG, BEATEN
OIL FOR FRYING
HEAT 2 INCHES OF OIL IN DUTCH OVEN OR DEEP FRYER TO 375 DEGREES F.
HEAT OVEN TO 200 DEGREES F.
RINSE FRESH FISH AND PAT FILLETS DRY. IF FROZEN, THAW AND RINSE, THEN PAT DRY. CUT THE FILLETS INTO 6 EQUAL-SIZE PIECES.
IN A WIDE, FLAT DISH, COMBINE THE GROUND PEANUTS, CORNMEAL AND MUD RUB. IN A SIMILAR DISH, COMBINE MILK AND EGG.
WITH YOUR FINGERS DIP EACH PIECE OF FISH IN THE MILK MIXTURE, THEN ROLL IN THE NUT MIXTURE. USE YOUR HAND OR A WIDE SPOON TO GENTLY PRESS THE NUTS INTO THE FLESH.
FRY 1 OR 2 PIECES OF FISH AT A TIME, ABOUT 2 MINS. ON EACH SIDE OR UNTIL GOLDEN BROWN.
CAREFULLY REMOVE THE FISH WITH A SLOTTED SPOON AND PLACE FILLETS ON PAPER TOWELS TO DRAIN. KEEP WARM IN THE OVEN WHILE FRYING UP THE REMAINING FISH.
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BAKED PHEASANT
2-3 PHEASANTS CLEANED, RINSED AND PIECED OUT (BREASTS, LEG/THIGH)
1TBSP. MUD RUB
2TBSP. WATER
1/2 CUP OLIVE OIL
PATS OF BUTTER
PLACE INGREDIENTS IN GALLON ZIPLOCK BAG OR GLASS DISH WITH COVER AND MIX WELL.
ADD PHEASANT PIECES AND TOSS TO MAKE SURE COATING COVERS ALL PIECES WELL.
MARINATE FOR NO LESS THAN 1 HOUR AND UP TO 48HRS.
HEAT OVEN TO 300 DEGREES F.
MAKE FOIL POUCH LARGE ENOUGH TO FIT ALL PIECES IN.
PLACE PIECES INTO FOIL, PLACE PATS OF BUTTER OVER PIECES & CLOSE TIGHTLY TO SEAL IN ALL THE JUICES. PLACE IN SHALLOW PAN (EASIER TO PULL OUT AND CHECK) IN OVEN ON SECOND RACK FROM BOTTOM. BAKE 30- 45 MINS. CHECKING DONENESS AFTER 35MINS.
SERVE WITH POTATO SALAD AND BAKED BEANS AND YOU HAVE A MONTANA STYLE PICNIC!
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TWICE AS NICE PORK TENDERLOIN
THIS TAKES AWHILE TO GET THROUGH THE STEPS, BUT IT'S WORTH THE WAIT! IT'S A HUGE FAVORITE, ESPECIALLY IN THE DEAD OF WINTER!!! IT'S ALSO A GREAT SUMMER NIGHT DINNER PARTY ENTREE TO IMPRESS YOUR FRIENDS....AND BELIEVE ME, THEY'LL BE IMPRESSED.
3 LBS. PORK TENDERLOIN
2 TBSP. MUD RUB
12 OZ. BLACK CHERRY SODA
2/3 CUP BROWN SUGAR
1/4 CUP LEMON JUICE
1/2 CUP SOY SAUCE
2/3 CUP ANY KIND OF JAM (I USE PLUM OR GRAPE)
4 TBSP. BUTTER
RUB ROOM TEMPERATURE TENDERLOIN WITH MUD RUB AND DEEP FRY IN HOT OIL (400 DEGREES F.) FOR 3 MINS. OR SEAR IN OVEN(450 DEGREES F.) FOR 12-18 MINS. UNTIL WELL BROWNED.
REMOVE, DRAIN AND COOL TO ROOM TEMPERATURE.
REFRIGERATE TENDERLOIN OVERNIGHT.
IN THE MORNING BRING TENDERLOIN TO ROOM TEMPERATURE.
COMBINE THE SODA, BROWN SUGAR, SOY SAUCE, LEMON JUICE AND THE JAM IN A SMALL SAUCEPAN OVER LOW HEAT; COOK UNTIL WELL COMBINED. WHISK IN BUTTER TO FINISH MARINADE.
PLACE TENDERLOIN IN A ZIPLOCK BAG AND POUR 1/3 OF THE MARINADE OVER THE MEAT. SEAL AND MASSAGE MARINADE INTO MEAT. MARINATE IN FRIDGE FOR 2-4 HRS. (THE LONGER, THE BETTER)
TURNING ONCE OR TWICE DURING THAT TIME. DRAIN THE MEAT AND DISCARD THE USED MARINADE. BRING MEAT TO ROOM TEMPERATURE AGAIN.
OIL THE GRATE ON A GRILL. HEAT THE GRILL TO HIGH HEAT (500-600 DEGREES F.) PLACE THE TENDERLOIN ON IT. iMMEDIATELY TURN THE HEAT DOWN TO MEDIUM AND GRILL THE TENDERLOIN FOR 10-15 MINS, TURNING 2-3 TIMES. BASTE OFTEN WITH 1/2 RESERVED MARINADE, MAKING SURE MEAT DOESN'T BURN DUE TO THE SUGAR CONTENT OF THE MARINADE. BOIL REMAINING MARINADE IN SMALL SAUCEPAN FOR 10 MINS, REMOVE FROM HEAT, COOL AND PUT IN SAUCE BOAT.
REMOVE MEAT FROM GRILL AND COVER IN FOIL AND LET IT REST FOR 5 MINS.
SLICE IT INTO 1/4 " MEDALLIONS AND SERVE IT WITH THE HOT MARINADE.
DELICIOUS!