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Article: On The Fridge
- Article from:
- The Washington Post
- Article date:
- May 28, 2003
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Brown Sugar and Spice Chicken Cutlets
(4 servings)
If fat phobes and calorie counters could stop calculating for a
moment and read on, they'll understand why we always add a smidgen of
olive oil to a recipe for a spice rub -- and why it makes all the
difference.
Spice rubs can't play up to their full potential if used dry.
Though spices need heat to release their full flavor, they also need
a little bit of oil to prevent them from taking on a scorched
flavor. Any spice rub recipe can easily be converted by adding just
enough oil to make a paste.
Adapted from Family Circle's "Eat What You Love & Lose" by Peggy
Katalinich (Regan, 2003).
1/2 to 1 tablespoon light brown sugar
3/4 teaspoon salt
...