Cats in Motown

First, something must be said for what Jay Wright has done on the main line. He took over a program that was in a lot of trouble and did what he had to do to bring in big players and put the Nova name back on the map. From all of us here at Tailgate Philly we would like to wish the best of luck to them in the Final Four and congratulations on an already amazing season.

If you are heading to Detriot for the weekend, bring warm clothes and tailgating material. It is going to be very cold and windy outside of Ford Field. As of now, it does not look like it is going to rain which is a plus. Below, you will find a recipe for your enjoying pleasure from the Washington Post.

Jimmy the B's Wildcat Barbecue Spice Rub

Summary:
This rub tastes better than store-bought brands we've tried. Use it with BBQ Quesadillas With Jay's Quick and Easy Barbecue Sauce.
Makes about 1/4 cup

Ingredients:
3/4 teaspoon cumin seeds, toasted*
1/2 teaspoon coriander seeds, toasted*
2 1/2 pieces dried chipotle peppers, toasted*, broken into pieces, seeds removed
2 teaspoons diced sun-dried tomatoes, not packed in oil (optional)
2 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon powdered mustard
1/4 teaspoon black peppercorns

Directions:
Place all the ingredients in a food processor or spice grinder and pulse until the spices are well blended. (Remove the large pieces of sun-dried tomatoes, if using.) Store in an airtight container for up to 3 weeks.
To toast the cumin and coriander seeds:
*Note: To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heatproof bowl and cool completely. To toast the dried chili peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don't burn.

If you are headed out to Detriot, send us or post your stories when your back. Have a blast and Go Cats!!!

Photo from the AP