Use it as a Rub:
Apply freely to your favorite meat, poultry or fish and grill it, bake it or barbecue it. Perfect on ribs, brisket, tri-tip, chicken, fish, vegetables — you name it. Mix it in with your ground turkey or beef for outstanding burgers! Simply enhances the flavor on everything — even popcorn!
It’s also great as a Seasoning:
Sprinkle as any seasoning over your favorite prepared meal whether is breakfast eggs, or lunch salad. It’s even great for spicing up your favorite gumbo or soup. Put it on that perfect steak, roast or chops for dinner — you’ll love it!
Some Great & Quick Recipes using Dan Pastorini’s Seasonings
Dan Pastorini’s Quality Foods Italian Sausage Dressing
(As seen on Great Day Houston, Dec 19, 2012)
Ingredients:
1 yellow onion,
3-4 stalks of celery,
2-3 carrots (Sliced /diced together)
3-5 cloves garlic pealed,
1 head of parsley, sage, rosemary, thyme (pinch or 2 each) all chopped or blended together
1 1/2 lb sweet Italian sausage peeled
1-2 cups grated Parmesan / Romano cheese
3/4 cup chicken stock
1 egg (raw)
Corn bread
Cloves, nutmeg & allspice
DP Texas Style Rub -OR- Garlic & Herb Seasoning
Directions:
Sauté sausage in pan. In a separate pan, sauté onion, celery, carrots in margarine & olive oil until onions are translucent. Add chopped parsley, sage, rosemary & thyme with onions celery & carrots for last 3 minutes.
Blend in the Italian sausage (drain grease off first) and combine with onions, et. al., stirring to blend nicely adding in 3/4 cup chicken stock.
Then add raw egg, Parmesan /Romano, cornbread and season with dash or two of cloves, nutmeg & allspice.
Final touch: Add in DP Texas Style Rub or Garlic & Herb to taste. (Depends on your preference – both are delicious!)
Best to let stuffing stand in fridge overnight and stuff turkey next day or heat separately and serve. Best with brown giblet gravy!
Dan’s Sirloin Kebobs
One of my favorites! Dan’s Sirloin Kebobs! Cube some top Sirloin, Sweet Onions, Green Peppers and slice some Zucchini. Slide the pieces down the skewers (If you use bamboo remember the soak them for a few minutes). Shake some Dan Pastorini’s Texas Style Rub evenly on all sides and grill or broil, and remember to turn them every few minutes!
Enjoy — makes for great football food!
~Michael E Metros on Facebook
Pastorini Pot Roast
Using roast or brisket:
Coat liberally with: Dan Pastorini’s Texas Style Rub
½ to 1 packet dry Ranch dressing
½ to 1 packet dry Good Seasons Italian salad dressing
Course pepper flour to coat
Place meat in roasting pan, then cover with Campbell’s Golden Mushroom Soup. Cover with foil and bake at 325° for 3-4 hours, or desired tenderness, removing foil the last 20-30 minutes.
~Susan Phillips Gertson on Facebook
Texas Style Scalloped Potatoes
Here’s a cheesy-creamy scalloped potato dish I do alot. Very easy and simple!
First get a large glass baking dish and peel about 2½ lbs of RED potatoes and either dice them or slice them up and evenly layer them in the baking dish and then slice up a medium size onion (I use sweet onions) and break apart the layers of onion and layer it on top of the pototoes. Meanwhile, get a medium sauce pot and empty a 10 oz can of cream of chicken soup in it and a 10 oz can of cream of celery soup in it, after the cans are empty fill both cans with milk and pour in the soup. Turn your burner on medium and whisk the soup mix until its warm and smooth and while your whisking add a few generous shakes of Dan’s Texas Style Rub in it. Once smooth slowly add a pound of shredded cheddar cheese and whisk again until it’s smooth (this whole process might take 15 minutes). Then you pour the soup — cheese mix over the potatoes and onions and then take about a ½ pound of shredded cheddar and cover the top of all the potatoes/onions and then shake some more Dan’s Texas Style Rub on top. Last is tightly cover the dish with some foil and place in the oven at 350° and allow it to bake for about an hour and a half and then remove the foil and let it continue to bake for another ½ hour uncovered. ENJOY!
~Michael E Metros on Facebook
Fried Sea Bass
“I tried the Texas Rub on some Sea Bass last week & everyone went crazy over the taste… First time on fish but well worth it… just mixed it in with corn meal, flour, salt & pepper and the fish cooker did the rest… Excellent Dan….”
~Steve Nelson from Livingston, Texas on Facebook
Shrimp Creole a la Pastorini
Just made what I call “Shrimp Creole a la Pastorini.” The rub gave it a unique flavor. Brought out the tomatoes to almost a fire-roasted taste. An orgiastic mélange of a meal! Recipe:
2 lbs de-veined de-shelled shrimp
3 tbsp Dan’s rub
2 cups onions
1 cup celery
1 cup bell pepper
4 tbsp olive oil
3 tbsp Tony Chachere’s creole seasoning
3 tbsp lemon juice
2 16-oz. cans diced tomatoes
2 8-oz. cans tomato sauce
2 sm cans tomato paste
3 cups water
Sautee vegetables with Dan’s rub. After vegetables are clear, add in water, tomato sauce, and diced tomatoes. Simmer for 20-30 minutes on low heat, stirring often, until vegetables cook down a bit. Then add tomato paste, lemon juice, creole seasoning, tomato paste. It should be a medium consistency. Simmer for 15 more minutes. Then add shrimp & simmer until tender.
I’d have pictures, but the kids ate it all within 30 minutes!
~Art Seeberger from Pearland, Texas on Facebook
Chicken (Grilled or Baked)
Mix 1 part DAN PASTORINI’S TEXAS STYLE RUB and 1 part flour, enough to cover 1 chicken: In a large bowl or freezer bag, mix it up with your chicken and make sure all pieces are covered evenly with the mix. Then bake it or grill it and enjoy!
~Todd from California
Salmon (Grilled or Baked)
Mix 1 part bread crumbs and 1 part DAN PASTORINI’S TEXAS STYLE RUB and crushed clove of garlic, enough to cover a couple salmon steaks. Lightly coat salmon with extra virgin olive oil and cover with mix in a bowl or bag, whichever makes you happy! Then bake it or grill it and enjoy!
~Martha from Texas
Lamb Loin Chops
I do the cooking at home and tonight I did something different. I usually make my lamb loin chops with fresh lemon, oregano and garlic. But tonight I used only Dan’s Texas Style Rub on them. Sprinkled it on both sides, let it marinate for ½ hour and broiled them. Well, after dinner my wife said that was the best lamb I ever made! It was magnificent!! I highly recommend it!!! Thanks Dan:)
~Michael E Metros on Facebook
Zuchini Medley
Start with a large deep fryin pan and slice about 5 small zucchinis about a ¼” thick. Add a red bell pepper and a orange or yellow bell pepper sliced and diced, add a chopped medium sweet onion and a clove of pressed garlic.
Toss it all in the pan and drizzle some virgin olive oil over it, and the shake alot of Dan’s Texas Style Rub all over it and cook on meduim for about 5-10 minutes and cover. About 3-4 minutes before you turn off the stove add about 10-12 cherrie tomatoes and another shake of the Texas Style rub mix it together again a few more times and when you turn off the stove add some fresh grated parm cheese! Viola!!! Best zucchini dish you will ever have!!
~Michael E Metros on Facebook
Susanator’s Rice Casserole
2 cups rice
(cook as directed, plus 2 TBLS Pastorini Rub)
1 can cream of celery soup
1 can cream of mushroom soup (low fat soups)
1 can Rotel tomatoes
½ to 1 can low fat chicken broth
8-10 slices American 2% (low fat) cheese
1 package low fat shredded cheddar
Pre-heat oven to 350°
Grease a 9×13 baking dish
Layer ½ the rice, soups, chicken broth and Rotel
Add layer of cheese slices
Repeat layer with remaining ingredients, top with shredded cheddar cheese. Cover with foil and bake 45-60 minutes.
~Susan Phillips Gertson on Facebook