Spice Rub
There is a spice rub that I got from Michael Chiarello that uses a spice I didn't know much about - fennel. Fennel stalk is an unusal vegetable having a licorice, or anise flavor. The fennel seed is a little different, and unlike anything else I can describe. Lately I've been taking pieces of meats and just coating them in different spice mixtures and then grilling or roasting. It makes it very easy.
This particular rub goes really well with pork. The first time I used it I bought a large pork shoulder roast and cooked it low and slow. It turned into a wondefully tender, pull apart, piece of pork with this wonderful rub. It also does well with chicken. I would be hesitant to use it on shrimp, but it might be good on beef too. For beef I often believe less is more in the flavor department, often opting for a simple salt and pepper or au poivre coating.
Garam masala is another great spice mixture that I love to use to coat pork tenderloin. It's slightly sweet and spicy. You can search for recipes on the Web to make your own with combinations you like, but I find it easily available in the spice section of my supermarket. I usually use the McCormick blend.
I made a large quantity of this and keep it in the fridge in a recycled glass olive jar.
Fennel Spice Rub
Makes about 1 1/4 cups
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
Put the fennel seeds, coriander, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
Pour the seedds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
When using the rub it is best to coat it very thickly on the meat, covering all areas and lightly patting the rub into the meat. Remember, not all of the spice will make it onto the meat at the end, a lot will fall off in cooking and preparing.
Before I knew if I would like this mixture, I went to Central Market and purchased just the amount of spices I needed from the bulk spice section. They have everything you could imagine there in bulk. I was able to just get the few tablespoons of each spice in a little baggie. I think I spent less than $3 on the whole thing. And it has lasted me a loooong time.
This particular rub goes really well with pork. The first time I used it I bought a large pork shoulder roast and cooked it low and slow. It turned into a wondefully tender, pull apart, piece of pork with this wonderful rub. It also does well with chicken. I would be hesitant to use it on shrimp, but it might be good on beef too. For beef I often believe less is more in the flavor department, often opting for a simple salt and pepper or au poivre coating.
Garam masala is another great spice mixture that I love to use to coat pork tenderloin. It's slightly sweet and spicy. You can search for recipes on the Web to make your own with combinations you like, but I find it easily available in the spice section of my supermarket. I usually use the McCormick blend.
I made a large quantity of this and keep it in the fridge in a recycled glass olive jar.
Fennel Spice Rub
Makes about 1 1/4 cups
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
Put the fennel seeds, coriander, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
Pour the seedds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
When using the rub it is best to coat it very thickly on the meat, covering all areas and lightly patting the rub into the meat. Remember, not all of the spice will make it onto the meat at the end, a lot will fall off in cooking and preparing.
Before I knew if I would like this mixture, I went to Central Market and purchased just the amount of spices I needed from the bulk spice section. They have everything you could imagine there in bulk. I was able to just get the few tablespoons of each spice in a little baggie. I think I spent less than $3 on the whole thing. And it has lasted me a loooong time.
posted by suburban housefrau at 10:28 AM
0 Comments:
Post a Comment
<< Home