Two Summer-Inspired Recipes with BUGIN Cocktail Rubs!

Let's have fun in the kitchen or at the barbecue with Steak Fajitas with Gin Mule Rub yogurt sauce, which transport us to a Tex-Mex atmosphere, and the Romagna Grill with Mojito Rub, which combines the Adriatic seafaring tradition with the Caribbean character of the mojito.

1. Romagna-style grilled meat with Mojito Rub

   
   

If fajitas tell the story of Texas and Mexico, the Romagna grilled fish tells of Italian summers, crowded beaches, and evenings with friends. The tradition of grilled fish in Romagna dates back centuries, when fishermen cooked directly on the shore what they had just caught, seasoned simply with oil, garlic, and breadcrumbs.

The version I propose today comes from the meeting of that tradition with a Caribbean twist: BUGIN Mojito Rub, with its mint and lime aromas, makes the coating fresh and surprising.

Recommended fish

• Sardines (the queens of Romagna grilled fish)

• Squid

• Shrimp

• Calamari

Step-by-step preparation

1. Aromatic coatingMix breadcrumbs with Mojito Rub BUGIN. This blend enhances the taste of the fish without covering it: mint gives freshness, lime liveliness, and the spicy part recalls the summer atmosphere of the mojito.

2. CookingThe pan must be hot but not excessively, to avoid drying the fish. Quick cooking gives the typical crunchy crust outside and soft, juicy interior inside.

3. Serving tipsServe with a seasonal salad or grilled vegetables for a complete dish. A splash of fresh lime juice when serving enhances the summery character.

4. 
   

Curiosity: In Romagna, grilled sardines are traditionally eaten with piadina. Adding Mojito Rub to this tradition is a creative way to combine two different culinary cultures: the popular spirit of the Riviera and the exotic aromas of the Caribbean.

Recipe by Andrea Critelli PitMassiveBBQ.

Video and editing by BUGIN.

2. Steak Fajitas with Gin Mule Yogurt Sauce

   
   

Fajitas are one of the symbols of tex-mex cuisine, born from the encounter between the culinary culture of Texan cowboys and Mexican laborers. Traditionally, they were made with cheaper cuts of meat, such as skirt steak (similar to our lombatello), cooked quickly on the grill and served with flour tortillas. Today they have become an iconic dish, versatile and suitable for countless interpretations.

In this version, the meat is flavored with BUGIN Gin Mule Rub, a mix that recalls the fresh and sharp notes of the famous cocktail made with gin, ginger, and lime. The combination with a creamy and aromatic yogurt sauce creates a balanced contrast between acidity, freshness, and intensity.

Watch the full recipe on YouTube:

Ingredients for 4 people

• 1 red bell pepper

• 1 yellow bell pepper

• 1 white onion

• 1 natural yogurt (unsweetened)

• Mayonnaise

• Fresh coriander, to taste

• Lombatello beef, two steaks of about 200 g each

Step-by-step preparation

1. Roasted vegetables: Wash the peppers, cut them into julienne, and slice the onion into wedges. Season with extra virgin olive oil and Gin Mule Rub. Roasting in the oven at 200°C (392°F) for about 40 minutes concentrates the flavors, caramelizes the natural sugars in the vegetables, and creates a sweet and tasty base that will balance the meat.

2. Gin Mule yogurt sauce: In a bowl, mix two parts yogurt with one part mayonnaise. Add finely chopped coriander and a pinch of Gin Mule Rub. This creamy sauce, thanks to the freshness of coriander and the slight acidity of yogurt, recalls the balance of the original Gin Mule cocktail. It is perfect to contrast the juiciness of grilled meat.

3. Cooking the meat: Lombatello is a flavorful cut but must be treated with care. Leave it at room temperature for at least an hour before cooking to avoid thermal shock. Lightly oil it, salt it, and sear it on a very hot grill. The ideal internal temperature is 52°C (125°F) for tender and juicy medium-rare meat. Let it rest for a few minutes before slicing so the juices redistribute.

4. Assembling the fajitas: Warm the tortillas, place a few slices of lombatello, add roasted peppers and onions, top with the yogurt sauce, and sprinkle fresh coriander. For a final touch, a few drops of fresh lime juice make each bite brighter and fresher.

   
   

Curiosity: In Mexico, fajitas are often eaten with the hands, wrapped in a tortilla as a quick street food, but today they are also served in gourmet restaurants.Fajitas are one of the symbols of tex-mex cuisine, born from the encounter between the culinary culture of Texan cowboys and Mexican laborers. Traditionally, they were made with cheaper cuts of meat, such as skirt steak (similar to our lombatello), cooked quickly on the grill and served with flour tortillas. Today they have become an iconic dish, versatile and suitable for countless interpretations.

The recipe and video are by Enrico Catella "Kikkokat"!

Why choose BUGIN Cocktail Rubs?

BUGIN Cocktail Rubs contain no alcohol, preservatives, or colorings. They are refined blends of herbs and spices reminiscent of the most iconic cocktails. Versatile and easy to use, they are perfect for meat, fish, vegetables, and even grilled fruit. Whether you choose Gin Mule Rub or Mojito Rub, you'll create fragrant, intense, and unforgettable dishes.

Get into action now

Jump over to BUGIN’s YouTube page to discover all the recipes, or go straight to the short video section within the same YouTube channel.

Take advantage of the current promotions on BUGIN products by visiting the ONLINE SHOP page.

BUGIN'S ONLINE SHOP