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MarilynFL

Rec: Michael Chiarello's Toasted Spice Rub

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Joined: Dec 12, 2005

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Posted to Thread #98 at 5:23 pm on Dec 14, 2005

Marilyn's note: We reduced the 1/4 C fennel seed to 2 TABLESPOONS so the spice mix wasn't overwhelmingly fennel-ly tasting.

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Date: Sun, 09 Jan 2005 19:37:06 GMT
From: Barbara in VA (@68.230.186.50 [])

Rec: Toasted Spice Rub
Source: Michael Chiarello's Casual Cooking
(I love this cookbook!)

Michael's Notes: I originally created a
version of this spice mix for a chicken
dish, but I also like to use it on lamb,
shrimp, and fish. It's delicious stirred
into rice and it transforms a pot of beans.
I add a pinch to soups that need a lift and
to scrambled eggs and omlets.

Don't let the amount of chili powder put you
off. California chili powder is almost
sweet, not hot. It is not a blend of
chilies and other seasonings, like the kind
you would use in Texas-style chili.
Instead, it is pure ground chilies. Taste
your powder, and if it's hot, use less than
the recipe indicates.

Toasting releases the aromatic oils in
spices, resulting in a more complex flavor.

1/4 C fennel seed
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder
2 T kosher salt
2 T ground cinnamon

Put the fenned seed, coriander seed and
peppercorns in a small, heavy skillet over
moderate heat. Watching carefully, toss the
seeds frequently so they toast evenly. When
the fennel seed turns light brown, work
quickly. Turn on the exhaust fan, add the
red pepper flakes, and toss, toss, toss,
always under the fan. Immediately turn the
spice mixture out onto a plate to cool.

Pour the cooled spices into a blender and
add the chili powder, salt, and cinnamon.
Blend until the spices are finely and evenly
ground. If you have a small spice mill or a
coffee grinder dedicated to grinding spices,
grind only the fennel, coriander,
peppercorns and red pepper flakes. Pour
into a bowl and toss with the remaining
ingredients. Keep the spice mix in an
airtight container away from light and heat,
for up to 4 months, or freeze for up to 1
year.

Enjoy!

Link: Toasted Spice Rub


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