Recipe by Julesong
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!
Top Review by toss01bx
I made this recipe back in August 2014 and have been using it for a few months now. I had a store-bought can of the original NapaStyle version and this is a perfect replica. That said, the fennel flavors do not appeal to everyone; and the reviews I get from dinner guests proves this to be the case. It really is great on chicken and pork. I use it a couple of times a month both on oven baked and grilled meats. Make a small batch and give it a whirl, it's a nice change from the usual.
- 1⁄4 cup fennel seed
- 1 tablespoon coriander seed
- 1 tablespoon black peppercorns
- 1 1⁄2 teaspoons red pepper flakes
- 1⁄4 cup pure california chili powder (1 ounce)
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
Directions See How It's Made
- Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
- In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
- 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.
- Turn the mixture onto a plate to cool.
- When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
- (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).
- Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
- 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.
- On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
- 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.
- Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
- Other uses: toss with vegetables before pan-roasting, or add to soups and stews.