Toasted Spice Rub Michael Chiarello
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!!
Steps
Read this recipe all the way through before beginning , get your spices and equipment 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 youre 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.
Transfer the spice rub into a glass jar and store in a cool , dry place.
You can also freeze the mixture.
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 u.
Ingredients
fennel seed, coriander seed, black peppercorns, red pepper flakes, chili powder, kosher salt, ground cinnamon