Now that summer is here, many of us our dusting off our barbecues and getting ready to do some heavy-duty grilling the next few months.  I love to cook on our barbecue!  Some good barbecue really is the essence of those long summer nights.

I recently starting cooking my pork ribs with a rub, and I have fallen in love with the great flavor it gives to the ribs.  A spice rub can consist of a combination of any spices you like.  There are many who claim that their rub is the best, but when it comes down to it, it is all about personal preference.  Read more for my favorite spice rub recipe.

Meat Spice Rub
(can be used on ribs, steak, chicken, turkey, whatever you prefer)

1 1/2 tablespoons sea salt (I like to use 1/2 coarse, and 1/2 fine sea salt)
1-1 1/2  tablespoons course fresh ground black pepper (to preference)
2 tablespoons onion powder
2 tablespoons garlic powder
1 tsp sugar
2 tablespoons brown sugar
1/3 cup ground paprika
1/2-1 tsp ground cayenne pepper
1/2 tsp dry ground mustard

Mix all ingredients together well, and store in air tight container.

Enjoy!

xoxo,

Caroline

I love a good variation on a traditional dish.   Macaroni and cheese is a staple in a lot of homes, but can get a little boring day to day.  So, why not spruce it up with a little sophistication?  I love the addition of truffle oil in a good macaroni and cheese recipe, of course paired with some good quality cheese.  Truffle oil has an amazing flavor, and a little goes a long way.

Read on for a delicious recipe!

Truffle Oil Macaroni and Cheese

{adapted from made by michelle}

Serves 8-10

1 pound curly cavatappi pasta

5 tablespoons unsalted butter

5 tablespoons all-purpose flour

4 cups warm whole milk

1 teaspoon black pepper

1/2 teaspoon nutmeg

1/2 teaspoon cayenne pepper

1/2 tsp ground mustard powder

1 teaspoon kosher salt

1 teaspoon garlic powder

1 cup gruyere cheese, grated

1 cup sharp cheddar, grated

1 cup pecorino romano, grated

1 cup parmesano reggiano

1 1/2 tablespoons white truffle oil

1/2 cup panko breadcrumb

1/8-1/4 cup Pecorino Romano, grated

Preheat oven to 350 degrees. Bring a pot of water to boil. Add salt and cook the elbow macaroni until al dente. Drain and rinse in a colander to remove excess starch, which can make the finished product mealy. While the pasta is boiling, warm the milk in a small sauce pan. In a separate medium sauce pan, melt the butter over medium heat until it begins to bubble, but hasn’t yet browned. Add the flour and whisk constantly for 2-3 minutes over medium-low heat. Add the milk in a steady stream and continue to whisk for another 4-5 minutes. Let the milk mixture cook for another 3-4 minutes or until it’s thickened, stir constantly. Add the salt, pepper, nutmeg, cayenne pepper, mustard powder and one and a half tablespoon of truffle oil. Then add in the gruyere, pecorino romano, parmesan and cheddar and stir until smooth, 1-2 minutes. Remove from heat and add the pasta to the pot, stirring to coat.  Pour the mixture into a greased baking dish. Top with the breadcrumbs and a sprinkling of pecorino romano. Bake for 25-30 minutes or until the top is browned and bubbly. Let sit for 10 minutes.

Note:  You can serve with various toppings like: shredded cheeses, grilled mushrooms, grilled onions, bacon bits, chives, etc.

Enjoy!