Fennel Spice Rub for Turkey (Michael Chiarello)
photo by gailanng
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
-
Fennel Spice Rub
- 1 cup fennel seed
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns (I used black peppercorns the second time)
- 3 tablespoons kosher salt
directions
- 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.
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Reviews
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This is fabulous on leg of lamb-I really rubbed it on in the AM put it in the fridge and roasted the lamb in the normal way. it is heaven! Thanks Mean chef for sharing this recipe. I am storing the remainder it in a sealer in the freezer. As said the recipe makes apprz 1 1/2 cups I used about 4 tbsp on the lamb Additional comments 15 March- I rubbed the lambchops with the fennel spice in the morning, pan fried them for supper 5 minutes each side and when I flipped the chops put 1 tsp of Lingonberries on each. Fabulous flavour combination 11 April 08 Try this on a sreak - great flavor
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RECIPE SUBMITTED BY
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I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.