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    You are in: Home / Recipes / Toasted Spice Rub - Michael Chiarello Recipe
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    Toasted Spice Rub - Michael Chiarello

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    5 mins

    3 mins

    Julesong's Note:

    This spice mix from Michael Chiarello and NapaStyle goes well in many different dishes. It and his Fennel Spice are mixes well-worth keeping a steady supply of!

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    Ingredients:

    Yield:

    cup (ap ...

    Units: US | Metric

    Directions:

    1. 1
      Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
    2. 2
      In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
    3. 3
      Watch carefully, because when the fennel turns a light brown you’re going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
    4. 4
      Turn the mixture onto a plate to cool.
    5. 5
      When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
    6. 6
      (Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
    7. 7
      Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
    8. 8
      Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
    9. 9
      On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
    10. 10
      Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
    11. 11
      Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
    12. 12
      Other uses: toss with vegetables before pan-roasting, or add to soups and stews.

    Browse Our Top Herb and Spice Mixes Recipes

    Ratings & Reviews:

    • on August 30, 2008

      15

    • on December 02, 2006

      55

      Julesong, This absolutely sounds wonderful!! I love the idea that it can be used in so many different ways. I will be making it real soon. Love, Becky

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Toasted Spice Rub - Michael Chiarello

    Serving Size: 1 (125 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 477.1
     
    Calories from Fat 189
    39%
    Total Fat 21.0 g
    32%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 28589.8 mg
    1191%
    Total Carbohydrate 89.1 g
    29%
    Dietary Fiber 60.6 g
    242%
    Sugars 5.6 g
    22%
    Protein 18.0 g
    36%

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