Fragrant Spice Rubs The Splendid Table Recipes

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CAJUN SPICY RUB



Cajun Spicy Rub image

Provided by Jamie Oliver

Time 12m

Yield 1/2 cup

Number Of Ingredients 7

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt

Steps:

  • Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;

BEST SPICE RUB RECIPE BY TASTY



Best Spice Rub Recipe by Tasty image

Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper

Provided by Alix Traeger

Time 30m

Yield 1 cup

Number Of Ingredients 9

¼ cup paprika
2 tablespoons brown sugar
1 tablespoon mustard powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons granulated garlic
1 tablespoon cayenne
2 tablespoons kosher salt
2 tablespoons ground pepper

Steps:

  • In a jar, add all the spices and shake until combined.
  • Store in a tightly covered container, such as a mason jar, for up to a year.
  • Season your favorite meats and vegetables with the rub.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams

HOT AND FRAGRANT RUB



Hot and Fragrant Rub image

Provided by Jamie Oliver

Time 12m

Yield 1/2 cup

Number Of Ingredients 9

2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons fenugreek seeds, crushed
1/2 tablespoon black peppercorns, crushed
1 clove, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt

Steps:

  • Mix together the ingredients and smear over your chosen meat before leaving it to marinate;

HOLIDAY SPICE RUB FOR POULTRY



Holiday Spice Rub for Poultry image

Make and share this Holiday Spice Rub for Poultry recipe from Food.com.

Provided by Outta Here

Categories     High Fiber

Time 5m

Yield 1/3 cup

Number Of Ingredients 6

1 teaspoon salt
2 tablespoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Combine all ingredients in a small bowl.
  • Loosen skin on chicken or turkey and rub between skin and meat.
  • Store in a tightly covered jar.

FRAGRANT SPICE RUBS (THE SPLENDID TABLE)



FRAGRANT SPICE RUBS (THE SPLENDID TABLE) image

Categories     Backyard BBQ     Grill/Barbecue

Number Of Ingredients 17

Variations:
Mexican Rub
Combine:
1/3 cup Fragrant Spice Rub (recipe above)
Shredded zest of a small orange
Juice of a small orange
2 cloves garlic, minced
Combine all ingredients in a small container. Refrigerate and use within 24 hours.
Note: any blend containing fresh garlic should be refrigerated and used within 24 hours.
Asian Rub
Puree together:
1/3 cup Fragrant Spice Rub
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped garlic
2 tablespoons chopped fresh ginger
Refrigerate in a small glass container and use within 24 hours.

Steps:

  • LYNNE'S TIPS Use these rubs as inspiration to create your own combinations using flavors that appeal to you. Store rubs, bastes and sauces containing acidic ingredients in glass or plastic containers, not metal, to avoid an adverse reaction between acid and metal. THOUGHTS FROM LYNNE People often ask me what things I always have on hand in my kitchen for seasoning dishes. Here are three miracle workers I depend on: Spanish Paprika: I like the smoky, spicy Pimenton de la Vera, or good tasting ground New Mexico chile or half-sharp Hungarian paprika. Chile ignites other flavors and makes us feel good. Try rubbing spareribs with paprika, grated orange rind and garlic. Refrigerate overnight. Lightly salt, then roast at 325 F for about 90 minutes. Use the same blend on fish, tofu, broccoli, cabbage, sweet potatoes, and grilled vegetables. Parmigiano-Reggiano Cheese: One of the world's great catalysts. With a good one, the whole becomes greater than the sum of its parts. Taste before buying for a nutty, round, luscious flavor. Never buy pre-grated. As to the nefarious substance in the green can, best not. Grate just before using. Sprinkle over plain, hot vegetables; fish, salad, in casseroles, rice, on greens and in soups. Fresh Lemon Juice: The chef's savior. Between the acid and bright lemon taste, everything is better with a squeeze of fresh juice, from take-out roast chicken, potato salad and cole slaw, to scrambled eggs and mashed potatoes.

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