FENNEL SEED-SALT RUB
Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table.
Provided by Melissa Hamilton
Yield Makes about 1/4 cup
Number Of Ingredients 4
Steps:
- Toast fennel seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind fennel seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and cayenne pepper. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
TOASTED FENNEL SPICE RUB
Made it up from other ideas. I like to make a spice mix to my own specifications without too much salt or none at all. Then add it as needed. Pepper is always optional or to taste.
Provided by Alex Wilkens
Number Of Ingredients 7
Steps:
- Put the fennel, coriander and black peppercorns in a dry skillet and continue stirring on medium until you smell the aroma. Toasting brings out the flavors. GRIND in your spice ( coffee) mill. Add to the rest and store in a tight lidded jar.
TOASTED SPICE RUB - MICHAEL CHIARELLO
This spice mix from Michael Chiarello and NapaStyle goes well in many different dishes. It and his Fennel Spice are mixes well-worth keeping a steady supply of!
Provided by Julesong
Categories Spicy
Time 8m
Yield 1/2 cup (approx) spice rub
Number Of Ingredients 7
Steps:
- Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
- In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
- Watch carefully, because when the fennel turns a light brown you're going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
- Turn the mixture onto a plate to cool.
- When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
- (Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
- Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
- Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
- On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
- Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
- Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
- Other uses: toss with vegetables before pan-roasting, or add to soups and stews.
FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)
I make this every year for our turkey! It is so potent when you've first ground it, but don't worry, since once it's cooked you're left with a wonderfully spiced turkey (but nothing unusually flavored). People will not be able to pick out the spices, but will comment how great the turkey tastes. It makes the best gravy. It is so dark and rich with a great savory taste. Second time I brined turkey and it was super moist, although the flavor was the same when it was not brined.
Provided by Roxygirl in Colorado
Categories Whole Turkey
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, 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 seeds 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.
- Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
- n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.
CORIANDER-HERB SPICE RUB
Categories Herb Quick & Easy Low/No Sugar Rosemary Spice Thyme Coriander Bon Appétit
Number Of Ingredients 5
Steps:
- Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.
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