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Wet or dry, easy-to-make spice rubs add zing to meats by Karen Fernau - May. 1, 2012 02:04 PM The Republic | azcentral Spice rubs are to grilling what sauces are to French cuisine. They provide a culinary jolt, but in less time and without artery-clogging fats. Rubs are a mixture of dried herbs and spices that add a burst of flavor while sealing in moisture. Rubs generally fall into one of two categories: wet and dry. A dry rub is a combination of spices, often mixed with sugars, coffee grounds or other dry ingredients. A wet rub adds moisture from pureed fresh herbs, fruit juices, vinegars or oil. Spice blends can be as simple as roasted cumin seeds combined with salt and pepper, or as complex as India's garam masala, which contains a dozen or more spices. Rubs also make it possible to enjoy flavors from around the globe with the contents of a well-stocked kitchen spice rack. "The mere word spice conjures up images of sailing ships and treasures from distant lands. Wars have been waged for cargoes of cloves and empires bought and sold for trading rights to nutmeg," writes Tony Hill, author of "The Contemporary Encyclopedia of Herbs & Spices." "Ransoms and tribute were paid...with spices in the days of old outstripping even the value of gold. ... The secret to revealing food's wonders was in the spice." Commercial spice rubs are readily available, but homemade rubs tend to be less expensive and, because they are free of fillers and chemicals, more potent. They can also easily be made salt-free. If you decide to mix your own, these few tips may help: Use a smaller proportion of the highly aromatic spices, such as clove, nutmeg and cinnamon, and a larger proportion of the more earthy spices, such as coriander, cumin and paprika, which provide a base for the mixture. Go heavy or light on chile peppers, depending on your taste for heat. Aim to create an overall balance between the sweetness of spices such as cardamom, the heat of chiles and the aroma of spices such as cinnamon. The technique is simplicity itself. Just take small handfuls of the spice mix and rub it over the entire surface of the food, using a bit of pressure to make sure that a good layer adheres to the food. Don't bother with brushes. Bare hands are the best way to apply these mixtures. Apply a rub several hours before you begin to cook or five minutes before -- the effect will be about the same. Keep things spicy Follow these other tips to ensure your spices always pack punch: • Spices past their prime lose their flavor and aroma, so test for freshness before using. The best way to check is by look, smell and taste. Rule of thumb is to keep spices no longer than one year. • While it might be tempting to buy in bulk, stock your spice collection with small jars, 2 ounces or less. Some grocers, including Sprouts Farmers Market, make it easier by selling spices from bins. Need a tablespoon of cardamon? Buy just one. • The flavors in spices and herbs are held in the volatile oils, so transfer those bought in plastic bags or cellophane packs to glass jars, which prevent evaporation. • Store in an airtight container away from heat, moisture and sunlight. Avoid storing over the oven, dishwasher, sink or near a window. Spice-storage racks might look good on your counter, but they expose spices to harmful elements. • Close spice containers tightly after each use. • If you buy fresh and grind your own spices, make sure to clean your grinder and eliminate residue between uses. To clean, run soft, fresh bread through the grinder. Be aware, however, that even after cleaning, spice flavors can linger. Reach the reporter at 602-444-4779 or karen.fernau@arizonarepublic.com. Dry and wet spice rubs by Karen Fernau - May. 1, 2012 02:05 PM The Republic | azcentral.com Use as much or as little spice rub as needed to suit your taste. Leftovers can be stored as you would a spice or salad dressing.
ChickenHow to grill: For chicken halves, place chicken breast-side up over direct medium heat, with the lid closed as much as possible. Grill 10-14 minutes, turning once or twice, until chicken is no longer pink. Allow chicken to rest for 3-5 minutes. Tandoori Chicken Dry Rub: 1 tablespoon each of ginger, cumin, coriander, paprika, turmeric, salt and cayenne. Combine all ingredients. Chipotle-Lime Wet Rub: 1/3 cup fresh lime juice; 3 cloves garlic, finely minced; 2 chipotle chiles, minced; 2 tablespoons adobo sauce from a can of chipotle chiles; 1 tablespoon ground coriander; 1/4 cup olive oil; kosher salt and pepper to taste. Combine all ingredients. Use as much or as little spice rub as needed to suit your taste. Leftovers can be stored as you would a spice or salad dressing. SeafoodHow to grill: For salmon, grill over direct high heat, with the lid closed as much as possible, for about 6 minutes before turning. Turn over and grill an additional 2-4 minutes for medium rare.Cajun Blackening Dry Rub: 15 Turkish bay leaves, 1 cup sweet Hungarian paprika, 1/2 cup dried Mexican oregano, 1/4 cup yellow mustard seeds, 3 tablespoons Tellicherry black peppercorns, 2 tablespoons cumin seeds, 2 tablespoons dried Spanish thyme, 2 tablespoons onion flakes, 1 tablespoon cayenne, 2 teaspoons celery seed. Pulse bay leaves in coffee mill until pulverized. Combine remaining ingredients with bay leaves and grind together into a fine powder. Mojo Wet Rub: 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons extra-virgin olive oil, 1 tablespoon minced garlic, 1/2 teaspoon hot pepper sauce, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper. Whisk ingredients together. BeefHow to grill: For top sirloin steak, grill over direct medium heat, with the lid closed as much as possible, for 12-14 minutes for medium rare, turning once or twice. Remove from grill and let rest for 3-5 minutes.Barbecue-Style Dry Rub: 1 tablespoon ground black pepper, 2 teaspoons cayenne pepper, 2 tablespoons chili powder, 2 tablespoons ground cumin, 2 tablespoons dark brown sugar, 1 tablespoon granulated sugar, 1 tablespoon dried oregano, 4 tablespoons paprika, 2 tablespoons table salt, 1 tablespoon ground white pepper, 3 tablespoons celery salt, 3 tablespoons garlic powder. Combine all ingredients. Worcestershire Wet Rub: 2 tablespoons extra-virgin olive oil, 2 tablespoons Worcestershire sauce, 2 teaspoons cracked black pepper, 2 teaspoons granulated garlic, 11/2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon. Whisk ingredients together. PorkHow to grill: For boneless pork loin, grill over direct medium heat with the lid closed as much as possible, 15-50 minutes, turning about every 5 minutes. Remove; let rest 3-5 minutes.Star Anise and Coffee Bean Dry Rub: 6 star anise pods, 2 tablespoons whole coffee beans, 1 tablespoon black peppercorns, 2 teaspoons table salt, 1 teaspoon granulated sugar. Combine all ingredients. Bourbon Wet Rub: 1 tablespoon paprika, 1 tablespoon black pepper, 1 tablespoon cayenne, 1 tablespoon lemon pepper, 1 tablespoon thyme, 1 tablespoon unrefined salt, 1/2 tablespoon onion powder, 2 tablespoons brown sugar, 1/4 cup dark beer, 1 tablespoon honey, tablespoon bourbon, 1 tablespoon lime juice. Whisk ingredients together. Sources: Weber's Time to Grill by Jamie Purvaince; The Contemporary Encyclopedia of Herbs & Spices by Tony Hill; Cooks Illustrated magazine, and Fine Cooking magazine |