The Dog's Breakfast

This is our favourite thing to make for a pot luck barbecue. It goes with just about anything you can think of grilling, especially red snapper.

This spice rub was inspired by a New Mexican rubbed pork tenderloin with bourbon-ancho sauce we tasted at Bobby Flay’s Mesa Grill in NYC. The main difference is the addition of coffee, which lends depth and texture to the spices.

We’ve been eating this for breakfast, lunch, and supper, with a poached egg or two on top. It cries out for Béarnaise sauce, which unfortunately moves it from the ‘simple and good’ category into the ‘complicated and good’ category. Or the ‘complicated and disappointing’ one, if your sauce splits, like mine always does. And the [...]