Fire It Up - Andrew Schloss [15]
1 tablespoon cumin seeds
½ teaspoon dried thyme leaves
¼ teaspoon coarse salt
¼ teaspoon black peppercorns
Toast the hazelnuts and sesame, coriander, and cumin seeds in a hot, dry skillet until fragrant, 2 to 3 minutes, shaking the pan often. Let cool and then transfer to a clean spice mill or coffee grinder (or mortar and pestle). Add the thyme, salt, and peppercorns and grind briefly, in batches if necessary, until the mixture is half fine and half coarse. Store in a tightly closed container for up to 1 month.
Bedouin Rub
A fragrant blend that includes spices (such as caraway and cardamom) commonly used among the Arabic desert tribes known as Bedouins. Best with chicken, turkey, lamb, shellfish.
MAKES ABOUT 2 TABLESPOONS
2 teaspoons coarsely ground black pepper
1½ teaspoons caraway seeds
1 teaspoon ground cardamom
½ teaspoon ground turmeric
1 teaspoon coarse salt
1 teaspoon light brown sugar
Mix everything together. Store in a tightly closed container for up to 1 month.
Orange-Cumin Rub
Best with chicken, turkey, shellfish, fish
MAKES ABOUT ¼ CUP
1 tablespoon coarse salt
1 tablespoon paprika
1 tablespoon ground dried orange peel
2 teaspoons ground cumin
1 teaspoon ground chipotle chile
½ teaspoon ground black pepper
½ teaspoon sugar
Mix everything together. Store in a tightly closed container for up to 1 month.
VARIATIONS
Cumin-Oregano Rub: (Best with pork, chicken, turkey.) Omit the orange peel and replace the chipotle chile with 2 teaspoons dried oregano leaves.
Cumin-Thyme Rub: (Best with beef, veal, pork, chicken, turkey, shellfish, fish.) Omit the orange peel and replace the chipotle chile with 2 teaspoons dried thyme leaves. Add ½ teaspoon ground coriander and ½ teaspoon ground cinnamon.
Coarse Cumin Rub: (Best with beef, veal, pork, chicken, turkey, game meats.) Replace the ground cumin with 1 tablespoon whole cumin seeds. Replace the orange peel and chipotle chile with 1 teaspoon whole coriander seeds and 1 teaspoon whole cardamom seeds (removed from the green pods).
Toasted Cumin Rub
Best with beef, pork, chicken, turkey, lamb, game meats
MAKES ABOUT ¼ CUP
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon coarse salt or smoked salt
1 tablespoon smoked paprika
½ to 1 teaspoon ground chipotle chile
½ teaspoon sugar
Toast the cumin, coriander, and peppercorns in a dry skillet over medium heat until fragrant, 3 to 4 minutes, and then grind in a spice grinder or with a mortar and pestle. Combine with the salt, smoked paprika, chipotle, and sugar. Store in a tightly closed container for up to 1 month.
Poultry Rub
Best with chicken, turkey, pork
MAKES ½ CUP
2 tablespoons dark brown sugar
2 tablespoons coarse salt
1 tablespoon rubbed dried sage
1 tablespoon dried thyme leaves
2 teaspoons dried marjoram
2 teaspoons dried rosemary (crushed)
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon grated nutmeg
Mix everything together. Store in a tightly closed container for up to 1 month.
Seven Pepper Rub
Best with beef, pork, lamb, duck, game meats
MAKES ABOUT ½ CUP
2 tablespoons paprika
2 tablespoons cracked black peppercorns
1 tablespoon cracked green peppercorns
2 teaspoons ground white pepper
2 teaspoons ground ancho pepper
1 teaspoon ground chipotle pepper
¼ teaspoon cayenne pepper
2 tablespoons coarse salt
2 teaspoons sugar
Mix everything together. Store in tightly closed container for up to 1 month.
Steak House Rub
Best with beef and pork
MAKES ABOUT ½ CUP
2 tablespoons paprika
2 tablespoons cracked black peppercorns
2 teaspoons ground ancho pepper
2 tablespoons coarse salt
2 teaspoons sugar
1 teaspoon ground coriander
1 teaspoon dried thyme leaves
½ teaspoon garlic powder
½ teaspoon onion powder
Mix everything together. Store in a tightly closed container for up to 1 month.
Garam Masala Rub
Best with chicken, turkey, beef, lamb, shellfish, vegetables
MAKES ABOUT ¼ CUP
2 teaspoons cumin seeds