Barbeque Spice Rub

by Michelle

   Many years ago, I made double-batches upon double-batches of this spice rub as Christmas gifts for family, friends, neighbors and my daughter's teachers. Since then, I have continually received great feedback on the rub combined with requests along the lines of, "If you'd like to make more, feel free to pass some along to me." No need to wait any longer on me... you can now whip up a batch for you (and your friends - if they are lucky)!
   This recipe is from my favorite cookbook of 2000: Douglas Rodriguez's Latin Flavors On The Grill by Douglas Rodriguez and Andrew DiCataldo (Ten Speed Press). In the book, Douglas writes, "When applied to meat, fish, or chicken the night before, the salt and sugar content draws out moisture while infusing flavor - essentially curing the food."

   I especially love this rub on Tri-Tip, and  it is the secret to my shredded beef tacos (the subject of next week's post). For chicken, I have often paired the rub with a final flourish of barbeque sauce for great depth of flavor. Douglas also uses the rub as a coating on potato chips. I haven't tried that yet, but it sounds tasty.

Barbeque Spice Rub

   For years I prepared dried whole chiles for this recipe. Typically I would need to soften the chiles by dry roasting in a cast iron skillet until pliable, then I would tear or chop the chiles into smaller pieces (discarding the seeds), and in a food processor, process the pieces into flakes. Finally, in batches, I would grind the smaller flakes until finely ground in an electric coffee mill. Not much fun, but necessary. And I would find that more often than not, the fumes from the chiles would irritate my throat.
   One day I stumbled across finely ground ancho and chipotle chiles at 17th Street Market in downtown Tucson. I leapt for joy putting to good use all the ballet classes of my youth. Now the spice rub is a snap to prepare. Perhaps you'll get lucky, like I did, and find the ground chiles in the spice isle of a specialty market where you live.
    A quick comment about Spanish paprika. It is available in ranging heat from mild to hot. Some Spanish paprika is dried by smoking which gives the peppers a pleasing smokey flavor. I like to combine both mild and smoked Spanish paprika in this spice rub.

1 cup Spanish paprika
1/2 cup ground ancho chile (2-ounces dried whole chiles)
1/2 cup Diamond™ kosher salt
1/4 cup ground chipotle chile (1-ounce dried whole chile)
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup ground black pepper
2 Tbsps ground cumin

Procedure:
1. Thoroughly mix the ingredients together in a bowl and then transfer to an airtight jar, preferably made of glass. Store at room temperature, out of sunlight.

Note: This recipe makes about 3-1/2 cups, enough to keep some for yourself and to pass some along as a gift. Although Douglas indicates that the spice rub keeps well for 6 months, I have found that it lasts much longer.

Curry Powder

by Michelle

Curry Powder

   Over the years, I searched high and low for a great curry powder. This is my favorite. Use it in any recipe that calls for curry powder. If you use an over-the-counter blend look for one where the ingredients list starts with coriander. Tumeric, although healthful and pleasing in color, is a one-dimensional spice, and should not be the most prominent spice used in a curry blend. This recipe is from the China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Whole Spices:
2 Tbsps coriander seeds
1 Tbsp fennel seeds
1 Tbsp cardamom seeds
1 Tbsp cumin seeds
1 Tbsp yellow mustard seeds
2 tsps fenugreek seeds
1 tsp whole cloves
1/2 cinnamon stick, 1-1/2 inches long
1/2 tsp black peppercorns

Ground Spices:
3/4 tsp cayenne pepper
1 Tbsp ground ginger
2 Tbsps + 1 tsp turmeric

Procedure:
1. Toast the whole spices together in a small dry skillet over medium-low heat, stirring and adjusting the heat as necessary so that the spices toast without burning. Stir until the spices are fully fragrant and the lighter-colored spices are lightly browned, about 5 minutes. Stir in the ground spices. Turn off the heat and scrape the spices into a bowl. Let cool for a few minutes.
2. Using a spice grinder or a clean coffee grinder, grind the mixture in batches until fine. Store in a tightly covered glass jar. Yield: 1 cup
 

Post-grinding.



Ten-Spice Powder

by Michelle

Ten-Spice Powder

   Please do not even consider using store bought Five-Spice Powder, not when this is so easy to make, and so much more flavorful. This recipe is from the China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Whole Spices:
2 Tbsps fennel seeds
10 star anise, broken into points
2 Tbsps Szechwan peppercorn pods, thorns and black seeds removed and discarded
1 Tbsp coriander seeds
1 tsp whole cloves
1 tsp cumin seeds
1-1/2 tsps black peppercorns

Ground Spices:
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric

Procedure:
1. Toast the whole spices together in a small dry skill over a medium-low heat, stirring and adjusting the heat, if necessary so the spices toast without burning. Stir until the mixture is fragrant and the fennel seeds are lightly browned, about 5 minutes. Stir in the ground spices. Remove from heat, and transfer mixture to a bowl - let cool for a few minutes.
2. Using a spice grinder, or clean coffee grinder, grind the mixture in batches until fine. Store in a tightly sealed jar.