Mustard Herb Rub
Source of Recipe
John Darrick
List of Ingredients
2 tablespoons yellow mustard seeds
1/4 cup firmly packed light brown sugar
3 tablespoons dry mustard
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dried dill
1 teaspoon dried basil
1 teaspoon dried tarragon
1/2 teaspoon cracked black pepper
1/2 teaspoon onion powder Recipe
Toast the mustard seeds in a dry skillet over medium heat. Shake the pan so they cook evenly, until fragrant and just beginning to brown, 2-3 minutes. Transfer the toastedm ustard seeds to a heatproof bowl and let cool to roomt emperature. Coarsely crack the seeds under a heavy rolling pin (place them in a heavy resealable plastic bag to keep them from scattering) or in a spice mill or blender, running the machine in short bursts.
Transfer the cracked mustard seeds to a mixing bowl and add the rest of the ingredients. Store the rub in an airtight sealed jar away from heat or light and it will keep for at least 6 months. Use 1-2 tbl. for each pound of food. After sprinkling it on, let it cure for 15-30 minutes, then grill foods over hot fire. Good for red meats, or rich fish (like salmon or tuna)
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