write down/email/print/memorize this recipe asap and keep in your arsenal. I use this about once/twice per week on salmon, chicken, or pork.

This recipe is a hybrid of a marinade and a rub - but is best applied by a silicone basting/pastry brush. It is easy to make - and easy to modify to meet the needs of your tastebuds. It always impresses guests and commoners (my family) alike. Crunchy outside, soft and tender inside. ​

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Visiting my parents this weekend and my mom pulled out Emeril's Farm to Fork cookbook that I passed along to her (was in my swag bag from the John Walsh event). Emeril has this amazing recipe for a summer Lobster salad (served cold) - but we modified it and substituted shrimp. Of course, we grabbed almost all of our ingredients from the awesome local farmers market. Nothing beats fresh picked sweet corn!  

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