Spanishrub Recipes

SPANISH RUB

Spanish Rub image

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5 and ZWT8.

Provided by kitty.rock

Categories Spanish

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons smoked paprika
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons fresh ground black pepper

Steps:

Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid.
Store at room temperature for up to 6 months.
NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices.

SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

Steps:

Preheat your grill to high.
Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

SPANISH RUB

Spanish Rub image

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.

Provided by EatingWell Test Kitchen

Categories 20 Minute Vegetarian Recipes

Time 5m

Number Of Ingredients 6

Ingredients

6 tablespoons smoked paprika, (see Ingredient note)
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 ½ teaspoons freshly ground pepper

Steps:

Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Nutrition Facts : Calories 4.2 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 211.1 mg, Sugar 0.2 g

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