Archive for the ‘Dry Rubs’ Category

Mexican-Style Rub

Tuesday, January 18th, 2011

Ingredients:
4 tbsp paprika
2 tbsp ground cumin
2 tbsp light brown sugar
1 tbsp salt
4 tsp dried oregano
3 tsp unsweetened cocoa
2 tsp pepper
1-2 tsp dried red chile flakes
Makes about 13 tbsp

Directions:
Mix all ingredients in a small bowl until blended.
Rub the mixture into meat 1-2 hours before cooking.
Cover tightly and refrigerate until needed.

Enjoy!

Dukkah Rub

Tuesday, January 18th, 2011

Ingredients:
1 cup hazelnuts ( can use other types of nuts: blanched almonds, raw cashews or skinned pistachios)
1/4 cup sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
3-4 peppercorns
1 tsp salt
Makes about 5 tbsp

Directions:
In a heavy bottomed skillet, cook the hazelnuts over medium-high heat. Keep shaking the skillet frequently for 3-4 minutes until toasted and golden. Take out of skillet and let cool.
Add all the seeds and peppercorns to the skillet and toast in the same way. Take out of skillet and let cool.
Put the toasted hazelnuts, seeds and peppercorns with the salt in a food processor or electric grinder and process until cruched to a coarse powder. Don’t over grind or the spices will become oily.
Rub this mixture into meat at least 1 hour before cooking.
Cover tightly and refrigerate until needed.

Enjoy!

Greek-Style Rub

Tuesday, January 18th, 2011

Ingredients:
1 lemon – finely grate the rind
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
Makes about 6 tbsp

Directions:
Mix all ingredients in a small bowl.
Rub the meat 3-4 hours before cooking.
Refrigerate until needed.

Enjoy!

Garlic and Horseradish Rub

Tuesday, January 18th, 2011

Ingredients:
2 garlic cloves finely chopped
2 tbsp olive oil
2 tbsp freshly grated horseradish root
1 tbsp Dijon mustard (for a hotter rub, substitute English mustard) 
1 tbsp dark brown sugar
1/2 tsp salt
1/2 tsp pepper
Makes about 8 tbsp

Directions:
Mix all ingredients together in a small bowl.
Rub mixture into meat 1-2 hours before cooking.
Chill until ready to cook.
*The rub can be made ahead of time – store in airtight container in the frig for up to 3 days.

Enjoy!

Asian Spice Rub

Tuesday, January 18th, 2011

Ingredients:
4 tbsp toasted sesame seeds
1/2 inch piece of ginger root – peel and grate it
2 tsp light brown sugar or Jaggery (a palm sugar found in Asian stores)
1 tsp salt
1 tsp ground coriander
1/2 tsp ground cardamom seeds
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp pepper
Makes about 7 tbsp

Directions:
Mix all ingredients thoroughly in a small bowl.
Rub the mixture into the meat at least 4 hours before cooking.
Refrigerate until ready to cook.

Enjoy!

North African-Style Rub

Tuesday, January 18th, 2011

Ingredients:
1 tbsp cloves
1 tbsp black peppercorns
1 tbsp ground coriander
2 tsp cinnamon
1 tsp freshly grated nutmeg
1/2 tsp cayenne pepper
Makes about 4 tbsp

Directions:
Put cloves and peppercorns in a food processor or electric grinder and process until crushed to coarse powder. Don’t grind too long or the spices will become oily.
Stir in the remaining ingredients.
Rub the mixture into meat at least 4 hours before cooking.
Cover tightly and refrigerate until ready to cook.
*This mixture can be used to coat vegetables – drizzle with oil and bake at 400 for 25 minutes turning occaisionally.

Enjoy!

Jamaican Jerk Rub

Tuesday, January 18th, 2011

Ingredients:
4 tsp dark brown sugar
4 tsp chopped thyme
4 tsp salt
2 tsp ground allspice
1 tsp cayenne pepper or chili pepper
Generous pinch of freshly grated nutmeg
Pinch of ground cloves
Makes about 5 tbsp

Directions:
Mix all ingredients together in a small bowl until well blended
Rub mixture into meat at least 2 hours or up to 24 hours before cooking.
*If waiting for 24 hours, leave out salt until you start cooking.
**If you prefer less heat, reduce the amount of cayenne or chili powder.

Enjoy!

Creole Rub

Tuesday, January 18th, 2011

Ingredients:
2 tbsp pepper
2 tbsp celery salt
2 tbsp paprika
4 tsp garlic powder
4 tsp dried thyme
2 tsp dried oregano
2 tsp ground bay leaves
pinch of chili powder
Makes about 10 tbsp

Directions:
Mix all the ingredients together in a small bowl.
Rub mixture into meat 1-2 hours before cooking.
Cover tightly and refrigerate until ready to cook.

Enjoy!

Chile Espresso Rub

Tuesday, January 18th, 2011

Ingredients:
2 tbsp dark brown sugar
1 tbsp ground espresso coffee
1 tbsp ground corriander
2 tsp ground cumin
1 tsp ground ginger
1-2 dried red chile flakes or chili powder
salt and pepper to taste
Makes about 5 tbsp

Directions:
Mix all indgredients thoroughly in a small bowl.
Rub mixture into meat and cover tightly.
Chill in the refrigerator until ready to cook.
*For a Mexican-style rub, use unsweetened cocoa instead of coffee)

Enjoy!

Habanero Chile Rub

Tuesday, January 18th, 2011

Ingredients:
2 tbsp paprika
1-2 dried crushed habanero chiles or chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground cumin
1 tbsp salt
2 tsp pepper
2 tsp light brown sugar
1 tsp cayenne pepper
1/2 tsp freshly grated nutmeg
Makes about 10 tbsp

Directions:
Mix all ingredients together in a small bowl until well blended.
Rub mixture thoroughly into meat 1-2 hours before cooking.

Enjoy!