Archive for the ‘Dry Rubs’ Category

Mediterranean Herb Rub

Friday, January 28th, 2011

Ingredients:
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
3 garlic cloves, crushed
4 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 tbsp salt
2 tsp pepper
*Makes about 10 tbsp
**Try with all types of meat as well as seabass, squid and scallops. Great with vegetables too!

Directions:
Mix all ingredients together until combined.
Rub mixture into meat, poultry or seafood at least 2 hours, or up to 24 hours before cooking.
If using maximum time, add salt just before cooking.
Cover and refrigerate until needed.

Enjoy!

Ras el Hanout

Friday, January 28th, 2011

Ingredients:
2 tsp ground cumin
2 tsp ground ginger
2 tsp ground tumeric
2 tsp ground cinnamon
2 tsp ground cardamom seeds
2 tsp ground coriander seeds
2 tsp ground allspice
2 tsp saffron threads
1 tsp freshly grated nutmeg
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
*Makes about 7 tbsp
**This is a fragrant Moroccan rub, meaning ‘top of the shelf’ spices. Best with lamb, chicken or duck, as well as vegetables such as onion. sweet potato or zucchini

Directions:
Mix all ingredients until combined.
Rub the mixture into meat just before cooking.
Cover and refrigerate until required.

Enjoy!

Rose and Spice Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp dried crushed rose petals
2 tbsp ground cinnamon
1 tbsp ground cardamom seeds
1 tbsp ground tumeric
1 tsp ground cloves
1 tsp freshly grated nutmeg
1 tsp pepper
*Makes about 7 tbsp
**Sweetly scented rose petals add extral flavor to this fragrant rub which is particularly good with chicken, duck and lamb.

Directions:
Mix all ingredients until thoroughly combined.
Rub mixture into meat, poultry or seafood at refrigerate at least 2 hours before needed.

Enjoy!

Star Anise and Cinnamon Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp whole star anise
1 tbsp black peppercorns
2 tbsp light brown sugar
2 tsp salt
1 heaping tsp ground cinnamon
*Makes about 6 tbsp

Directions:
Put the star anise and peppercorns in an electric grinder until crushed to a coarse powder. Don’t over grind or the spices will become oily.
Stir in remaining ingredients.
Rub mixture into meat, poultry or seafood and refrigerate a few hours before cooking.

Enjoy!

Szechuan Peppercorn Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp Szechuan peppercorns
2 tbsp coriander seeds
1 tsp allspice berries
1 tsp salt
*Makes about 5 tbsp

Directions:
Put szechuan peppercorns and coriander seeds in a heavy bottomed skillet and cook over medium-high heat for 2 minutes, shaking frequently.
Remove from skillet and discard any peppercorns that have blackened.
Put the toasted peppercorns and coriander seeds with allspice berries and salt in a food processor or grinder. Process until crushed to a coarse powder. Don’t grind too long or the spices will become oily.
Rub the mixture into meat, poulty or seafood.
Refrigerate until ready to cook.

Enjoy!

Cajun Blackened Spice Rub

Friday, January 28th, 2011

Ingredients:
1 tbsp cracked black peppercorns
2 tsp paprika
2 tsp garlic powder or crushed garlic
2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cayenne pepper
*Makes about 4 tbsp

Directions:
Mix all the ingredients until thoroughly combined.
Rub mixture into meat, poultry or seafood and refrigerate for several hours before cooking.

Enjoy!

Sweet Chili Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp maple sugar or light brown sugar
2 tbsp mild or medium-hot chili powder
1 tbsp garlic powder or garlic salt
1 tbsp celery salt
1 tbsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp pepper
*Makes about 8 tbsp

Directions:
Mix all ingredients until thoroughly combined.
Rub mixture into meat, poultry or seafood several hours before cooking.
Cover and refrigerate until ready to cook.

Enjoy!

Memphis-Style Rub

Friday, January 28th, 2011

Ingredients:
4 tbsp dark brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp celery salt
2 tbsp paprika
1 tbsp ground cumin
1 tbsp salt
2 tsp mustard powder
2 tsp dried sage
2 tsp pepper
1 tsp ground bay leaves
1 tsp cayenne pepper
*Makes about 17 tbsp

Directions:
Mix all ingredients thoroughly
Rub the mixture into meat, poultry or fish.
Coverly tightly and refrigerate for several hours or up to 24 hrs.
Leave out salt if using max time and sprinkle salt just before cooking.

Enjoy!

Texan-Style Rub

Monday, January 24th, 2011

Ingredients:
1 tbsp ground mild chiles
1 tbsp onion powder
1 tbsp mustard powder
1 tbsp ground white pepper
1 tbsp salt
*makes about 5 tbsp

Directions:
Mix all ingredients together in a small bowl.
Rub mixture into meat, poultry or seafood just before cooking OR leave in frig for up to 24 hours.
Add salt to meat just before cooking if using maximum time.

Enjoy!

BBQ Spice Rub

Monday, January 24th, 2011

Ingredients:
4 tbsp dark brown sugar
1 tbsp mustard powder
1 tbsp salt
1 tbsp pepper
2 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp ground allspice
*makes about 9 tbsp

Directions:
Mix all ingredients together in a bowl
Rub the mixture into meat just before cooking OR refrigerate for up to 24 hours.
Leave salt out if using maximum time.
Rub salt into meat or seafood just before cooking.

Enjoy!