Cumin Crust Rub Recipes

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CUMIN-RUBBED CHICKEN NOODLE SOUP



Cumin-Rubbed Chicken Noodle Soup image

This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
1 jalapeño pepper, chopped
1 cup frozen pearl onions, thawed and halved
1/4 cup sofrito
1 teaspoon roasted chicken soup base
8 ounces broad egg noodles
2 tablespoons chopped fresh cilantro

Steps:

  • Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
  • Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
  • Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
  • Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

CUMIN CRUST RUB



Cumin Crust Rub image

Provided by Fred Thompson

Categories     Vegetarian     Backyard BBQ     Spice     Vegan     Coriander     Cumin     Paprika

Yield Makes about 1/3 cup (3 oz/85 g)

Number Of Ingredients 6

1/4 cup (1 oz/30 g) ground cumin
1 teaspoon smoked paprika
1 teaspoon firmly packed light brown sugar
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Freshly ground black pepper

Steps:

  • In a small, dry frying pan over low heat, toast the cumin, stirring often, until aromatic, about 30 seconds. Pour onto a plate and let cool.
  • In a small container with a tight-fitting lid, stir together the cumin, paprika, sugar, coriander, cayenne pepper, and 1/2 teaspoon black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month.

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA



Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa image

Provided by Fred Thompson

Categories     Chicken     Poultry     Marinate     Backyard BBQ     Dinner     Spice     Summer     Grill     Grill/Barbecue     Cumin     Advance Prep Required     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4-8

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub
For the Tomatillo Salsa
7 large tomatillos, papery husks removed, and cut in half
1 jalapeño chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tablespoon olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
Kosher salt

Steps:

  • 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
  • 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
  • 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
  • 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
  • 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

CUMIN-CORIANDER PORK RUB



Cumin-Coriander Pork Rub image

A slightly spicy rub that is great on pork. It would also flavor beef well and makes a good gift, too!

Provided by TYRIX16

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 16

Number Of Ingredients 7

2 tablespoons kosher salt
2 tablespoons ground coriander
6 tablespoons ground cumin
4 tablespoons hot chili powder
1 tablespoon paprika
1 ½ teaspoons ground allspice
1 ½ teaspoons ground black pepper

Steps:

  • Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
  • To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 744.4 mg, Sugar 0.2 g

STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

  • Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

SWORDFISH (OR HALIBUT) WITH A CUMIN CRUST



Swordfish (Or Halibut) With a Cumin Crust image

This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks. Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops.

Provided by English_Rose

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 swordfish steaks, about 1/2in thick
3 teaspoons cumin seeds
1 ripe avocado, halved, stoned, peeled and diced
3 scallions, washed, trimmed and finely chopped
1 lime, juice and finely grated zest
2 tomatoes, washed, deseeded and chopped
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
  • Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
  • Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.

CHILI-CUMIN RUB RECIPE - (4.1/5)



Chili-Cumin Rub Recipe - (4.1/5) image

Provided by á-170456

Number Of Ingredients 8

1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano leaves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Steps:

  • Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.

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