Perfect Rub for Churrasco

Flavor is all in the rub, and this version packs a healthy dose of spices without heat.

Ingredients:
2 tablespoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked Spanish paprika (pimentón)
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon black pepper

Instructions:
1. Combine all ingredients in a bowl; whisk together well and transfer into a clean jar until ready to use.
2. Rub steaks with mixture and let stand at room temperature 30 minutes or refrigerate overnight. Makes about 1/2 cup, enough for 8 thick steaks.

Recipe by Sandra Gutierrez, Relish the Season, “A Good Steak, Latin Style,”
Per (1-tablespoon) serving: 10 calories, 0g fat, 0mg chol., 0g prot., 1g carbs., 1g fiber, 1440mg sodium

Lemon Rosemary Chicken

Ingredients:

3 to 3.5 lb. chicken
2 lemons, quartered
2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
3 tablespoons fresh chopped rosemary
2 tablespoons picked thyme
Butcher’s twine

Procedure:
Preheat oven to 400°F.
Rinse and dry chicken.
Season cavity with half of the salt and pepper; use the remaining half to season the outside.
Stuff chicken with lemons, rosemary, and thyme.
Truss bird tightly to prevent breasts from overcooking.
Heat a sauté pan over medium-high heat for 1 minute.
Add chicken, breast side up.
Roast in oven at 400°F for 18 minutes per pound. (For a 3.5 pound chicken, one hour is perfect.) Do not open oven or baste chicken during roasting.
Test for proper cooking by piercing thigh with a knife; juice should run clear, not pink.
Remove from pan and cover loosely with foil. Allow to rest in a warm place for 10 minutes prior to serving.
Nutritional Information (4 ounces)
Calories: 220
Carbohydrate: 0g
Calories From Fat: 80
Dietary Fiber: 0g
Fat: 10g
Cholesterol: 95mg
Saturated Fat: 2g
Sodium: 80mg
Protein: 34g