Seasoning Rub Mixes
Source of Recipe
by Millie, from various contributors
List of Ingredients
(recipes are listed here in order - scroll down to find specific instructions)
MEMPHIS RUB
MIAMI SPICE
CREOLE RUB SEASONING
CAJUN RUB
PUERTO RICAN SEASONING SALT (Saz�n)
NI�OISE RUB FOR LAMB & STEAKS
HERBES DE PROVENCE
COLOMBO POWDER
PROVEN�AL GRILLING MIXTURE FOR FISH
ISRAELI RUB (HAWAIJ)
QUICK HAWAIJ
MARRAKESH RUB
TUNISIAN RUB (Tabil)
KOREAN SESAME SALT
SICHUAN SEASONED SALT
INDIAN ROASTED SPICE POWDER (Garam Masala)
QUICK GARAM MASALA
Source: The Barbecue Bible
MEMPHIS RUB
Origin: USA
Author�s Notes:
I�m not sure where the American version of a spice rub was born, but if had to guess a birthplace, I�d name Memphis. Memphans make extensive use of rubs ~ often to the exclusion of �mop� sauces or barbecue sauces. This rub is especially delicious on smoke~cooked ribs & pork shoulders.
INGREDIENTS:
2 tsp Accent (MSG; optional)
1 tsp celery salt
1 tsp freshly ground black pepper
1 to 3 tsp cayenne pepper, or to taste
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about � C; enough for 4~6 racks of ribs
MIAMI SPICE
Origin: USA
AUTHOR�S NOTES:
I created this rub to celebrate the launch of my book Miami Spice. Use it to give a South Floridian accent to grilled meats & seafood. Habanero chile powder is available at gourmet shops & from the hot sauce mail~order companies.
INGREDIENTS:
5 T course (kosher or sea) salt
3 T paprika
3 T freshly ground black pepper
2 T ground cumin
2 T dried oregano
1 T habanero chile powder
DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about 1 C; enough for 6~8 #�s of meat, poultry or seafood.
CREOLE RUB SEASONING
Origin: USA
Author�s Notes:
This seasoning, suffused with the warm blow of paprika & cayenne, lies at the very soul of Creole cooking. Use to spice up seafood (especially shrimp & crawfish) as well as chicken.
INGREDIENTS:
3 T paprika
2 T salt
1 T garlic powder
1 T freshly ground black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about � C; enough for 4 #�s of seafood or poultry
CAJUN RUB
Origin: USA
Author�s Notes:
This pungent blend originated as a spice mix for pan~blackening (a method popular in Cajun cooking that involves charring highly seasoned foods in a super~hot skillet). This rub is delectable when applied to almost any seafood or meat at least 30 min�s before grilling
INGREDIENTS:
� C coarse (kosher or sea) salt
2 T garlic powder
2 T onion powder
2 T dried thyme
2 T dried oregano
2 T paprika
1 T freshly ground black pepper
1 T freshly ground white pepper
1 to 3 tsp cayenne pepper or to taste.
DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about 1 C; enough for 6~8 #�s of meat or seafood
PUERTO RICAN SEASONING SALT
(Saz�n)
Origin: Puerto Rico
Author�s Notes:
Saz�n, a seasoned salt fragrant with cumin, garlic, and oregano, is the subiquitous seasoning of Puerto Rico. Commercial blends are widely available, but most are loaded with MSG. Here�s a homemade version chock~full of flavor. It calls for whole spices (peppercorns & cumin seeds) that are freshly toasted before grinding. For a quicker version, skip the roasting & grinding. Use preground pepper & cumin ~ the mixture will still be quite tasty.
INGREDIENTS:
2 T black peppercorns
2 T cumin seeds
2 T dried oregano
� C coarse (kosher or sea) salt
2 T garlic powder
DIRECTIONS:
Combine the peppercorns & cumin seeds in a dry skillet & cook over medium heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min�s. Transfer to a brown & let cool.
Please in a mortar, add the oregano & grind to a fine powder w/the pestle. Or use a spice mill. Add the salt & garlic powder. Store in an airtight jar away from heat & light for up to 6 mo�s.
Yield: about 1 C; enough for 6~8 #�s meat, poultry or seafood
NI�OISE RUB FOR LAMB & STEAKS
Origin: France
Author�s Notes:
The Rue Pairoli�re, located in the Old Quarter of Nice, is a narrow, winding street lined w/bakeries, olive shops, and spice vendors. This rub, a specialty of the store called Maison d�Olive, caught my eye ~ and nose ~ as a colorful & fragrant embellishment from grilled meats.
INGREDIENTS:
� C dried parsely
3 T dried garlic flakes
3 T cracked coriander seeds or ground coriander
2 T coarse (kosher or sea) salt
2 T cracked black peppercorns
2 T hot red pepper flakes
DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about 1 C; enough for 6~8 #�s lamb or steak
HERBES DE PROVENCE
Origin: France
Author�s Notes:
Herbs & spices are the very soul of Provencal cooking. As you drive through this sunny corner of south~western France, you see them growing everywhere: purple fields of fresh lavender, shrub~sized bushes of rosemary; fennel so abundant it grows wild by the side of the road. Sometimes these herbs are used fresh, by themselves, but more often they�re dried & mixed to make a perfumed blend called �herbes de Provence.�
The formula varies from region to region & cook to cook, but the basic ingredients are rosemary, thyme, marjoram, savory, basil, bay leaf, and, for a touch of sweetness, fennel & lavender. �Herbes de Provence� is sold in most gourmet shops, often in decorative jars at inflated prices. But it�s easy to make your own for a lot less money. (Pots of homemade �herbes de Provence� make great holiday presents.) There�s nothing like this fragrant blend for enhancing the flavor of grilled lamb, steks, and even seafood or poultry.
INGREDIENTS:
3 T dried rosemary
3 T bay leaves
3 T dried basil
3 T dried majoram
3 T dried summer savory
3 T dried oregano
2 T dried thyme
1 tsp fennel seeds
1 tsp dried lavender
1 tsp freshly ground white pepper
1 tsp ground coriander
DIRECTIONS:
In a small bowl crumble the rosemary & bay leaves between your fingers to break them into small pieces. Whisk in the remaining ingredients. Store the �herbes de Provence� in an airtight jar away from heat & light for up to 6 mo�s.
Yield: about 1 � C; enough for 8 #�s meat, pountry or seafood
COLOMBO POWDER
Origin: France West Indies
Author�s Notes:
Colombo is the French West Indian versio of curry powder. What sets it apart is the addition of an unexpected ingredient: Toasted rice. The rice acts as both a flavoring & natural thickener. Toasting gives the rice a pleasing nutty flavor & makes it easier to grind
INGREDIENTS:
� C white rice
� C cumin seeds
� C coriander seeds
1 T mustard seeds, preferably black*
1 T black peppercorns
1 T fenugreek seeds (optional)**
1 tsp whole cloves
� C ground turmeric
DIRECTIONS:
Place the rice in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until lightly browned, 2 to 3 min�s. Transfer the rice to a bowl & let cool.
Add the cumin seeds, coriander seeds, mustard seeds, peppercorns, fenugreek seeds & cloves to skillet & cook over med heat, shaking the pan, until lightly toasted & fragrant, about 3 min�s. Transfer the spices to a bowl & let cool.
Combine the rice & toasted spices in a spice mill or blender & grind to a fine powder. Grind the turmeric. Store the powder in an airtight jar away from heat & light for up 6 mo�s.
Yield: about 1 C; enough for 6~8 #�s meat, pountry or seafood
*Black Mustard seeds are hotter than white, but the latter will work in a pinch.
**Fenugreek is a spice made up of tiny, rectangular tan pieces with a light but agreeable bitterness. Both are available at Indian markets, gourmet shops, and natural foods stores.
PROVEN�AL GRILLING MIXTURE FOR FISH
Origin: France
Author�s Notes:
The town of Isle Sur la Sorge lives up to its nickname, the Venice of Provence. The Sorge River flows through & around the center of this picturesque town, creating broad quays & waterfront terraces. On Sunday (market day), the quays fill with vendors selling Provencal provender & handicrafts. The following recipe was inspired by the spice vendors at the market.
INGREDIENTS:
1 tsp fennel seeds
� C cracked corander seeds or ground coriander
2 T cracked black peppercorns
2 T hot red pepper flakes
2 T coarse (kosher or sea) salt
3 bay leaves, crumbled
DIRECTIONS:
Combine all ingredients in a jar, twist the id on airtight, and shake to mix. Store away from heat & ight for up to 6 mo�s.
Yield: about � C; enough for 3~4#�s seafood
ISRAELI RUB
HAWAIJ
Origin: Israel
Author�s Notes:
Hawaij (pronounced �ha~shy~idge�) is the national spice mix of Yemen. Yemenite Jews brought it to Israel,where Israelis of all ethnic backgrounds adopted it w/gusto. This recipe comes fron �New York Daily News� food editor, Lenore Skenazy, whose husband is a Yemenite Jew. Like Chinese five~spice powder or French herbes de Provence, Hawa� is rubbed on meats & seafood prior to grilling. It�s also added to soups & stews. There�s even a version for sprinkling in coffee
INGREDIENTS:
6 T balck peppercorns
5 T cumin seeds
1 tsp whole cloves
1 tsp cardamom seeds or 1 T cardamom pods
3 T ground turmeric
3 T coarse (kosher or sea) salt (optinal)*
DIRECTIONS:
Combine the peppercorns, cumin, colves & cardamom in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min�s. Transfer the spices to a bowl & let cool.
Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender & grind to a fine powder. Store the powder in an airtight jar away from heat & light for up 6 mo�s
Yield: about 1 C; enough for 6~8#�s meat, poultry or seafood
*North Americans tend to put salt in their rubs; Israelis do not. I like the way the salt rounds out the flavor.
QUICK HAWAIJ
Origin: Israel
Author�s Notes:
Here�s a quick hawaij that requires no toasting. The salt makes it a North American~style rub.
INGREDIENTS:
3 T balck peppercorns
3 T cumin
3 T ground turmeric
3 T coarse (kosher or sea) salt (optinal)*
1 tsp ground cardamom
DIRECTIONS:
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about � C enough for 4~6#�s meat, poultry or seafood
MARRAKESH RUB
Origin: Morocco
Author�s Notes:
The Herboristle de Paradis is a spice shop in the Souk (old market) of Marrakesh. This tiny stall, run by Majid Ouadouane, coveys all the mystery & mystique of the spice trade in Noth Africa. The hundreds of spices & seasoning on sale here blur the traditional distinctions between cooking, cosmetics, and medicine. The spices used range from commonplace coriander & cardamom to antimony for making kohl (eye shadow) & spanish fly (an aphrodisiac made from dried beetles). Monsiuer Ouadouane created the following bled as a seasoning for grilled lamb. For a quicker version, make a tasty rub using commercially ground spices & omit the toasting.
INGREDIENTS:
2 � T coriander seeds
2 T cumin seeds
1 T black peppercorns
� tsp cardamom seeds or 1 teaspoon cardamom pods
2 T ground giner
2 T coarse (kosher or sea) salt (optional)
DIRECTIONS:
Combine the coriander seeds, cumin seeds, peppercorns & cardamom seeds in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until fragrant and just beginning to brown, about 3 min�s. Transfer the spices to a bowl & let cool.
Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender & grind to a fine powder. Transfer to a bowl & mix the dried ginger & salt (if using). Store the powder in an airtight jar away from heat & light for up 6 mo�s
Yield: about � C; enough for 4# lamb
TUNISIAN RUB
(Tabil)
Origin: Tunisia
Author�s Notes:
Pungengt, spicy & aromatic is this simple mix from Tunisia, known locally as tabil. Caraway seeds aen�t normally associated w/barbecue, but they add a complex, earthy flavor to almost any grilled fish, chicken or meat.
INGREDIENTS:
2 T corander seeds
2 T cumin seeds
2 T caraway seeds
2 T hot red pepper flakes
2 T coarse (kosher or sea) salt
DIRECTIONS:
Combine the coriander seeds, cumin seeds, peppercorns & caraway seeds in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min�s. Transfer the spices to a bowl & let cool.
Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender & grind to a fine powder. Store the powder in an airtight jar away from heat & light for up 6 mo�s
Yield: about � C; enough for 3~4# meat, poultry or seafood
KOREAN SESAME SALT
Origin: Korea
Author�s Notes:
Sesame is one of the defining flavors of Korean cuisine. In this recipe toasted sesame seeds are combined w/salt, pepper & hot red pepper flakes to make an uncommon seasoning for grilled meats & seafood.
INGREDIENTS:
3 T white sesame seeds
1 T balck sesame seeds*
2 T coarse (Kosher or Sea) salt
2 tsp cracked black peppercorns
1 tsp hot red pepper flakes (optional)
DIRECTIONS:
Combine the coriander seeds, cumin seeds, & caraway seeds in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min�s. Transfer the spices to a bowl & let cool.
Stir in the black sesame seeds, salt, pepper & pepper flakes (if using). Store the powder in an airtight jar away from heat & light for up 6 mo�s
Yield: about 1/3 C; enough for 3# meat or seafood
*If you can�t find black sesame seeds, increase the white ones to 4 T
SICHUAN SEASONED SALT
Origin: China
Author�s Notes:
Seasoned salt isn�t unique to North America. The Chinese version feathures the tongue~popping aromatics of balck & Sichuan peppercorns. The latter aren�t really peppers at all, but a reddish~brown, peppercorn~size berry antive to China�s Sichuan probince. Sichuan peppercorns have a clean, piney, woodsy flavor that�s unique in the world of seasongings.
(The name notwithstanding, they aren�t especially hot.) They can be found in Asian markets & gourmet shops. Toasting the spices intesifies their flavor & makes this an especially good seasoing from grilled chicken, squab & shrimp
INGREDIENTS:
� C couarse (Kosher or sea) salt
1/3 C Sichuan peppercorns
3 T black peppercorns
DIRECTIONS:
Combine salt & both peppercorns in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until the mix begins to darken smoke, about 3~6 min�s. Transfer the spices to a bowl & let cool.
Place mix in a mortar & grind to a fine powder w/pestle or use a spice mill. Store the powder in an airtight jar away from heat & light for up 6 mo�s
Yield: about 1 C; enough for 6~8# meat or seafood
INDIAN ROASTED SPICE POWDER
(Garam Masala)
Origin: India
Author�s Notes:
Garam Masala is the most ubitquitous of India�s spice blends. There are almost as many recipes as there are Indian cooks. You can buy a commercial mix at an Indian market, but most households & restaurants there make their own. The dominant floavors of garam masala are cumin, coriander, black pepper, and green & black cardamom. The latter is a large, almond~shaped black pod w/a richly aromatic smoky flavor. (I�ve made it optional, as you have to go to an Indian market or mail~order source to find it. It�s well worth tracking down.) Garam masala is a key flavoring in Indian tandoori marinades. Make a batch every few months & keep some on hand.
INGREDIENTS:
3 T cumin seeds
3 T coriander seeds
1 T black peppercorns
2 tsp green cardamom pods
1 tsp black cardamom pods (optional)
1 piece (2�) cinnamon stick
� whole nutmeg
2 bay leaves
� tsp mace blades
� tsp whole cloves
1 tsp ground ginger
DIRECTIONS:
Combine the cumin seeds, corander seeds, peppercorns, green/black cardamom, cinnamon stick, nutmeg, bay leaves, mace & cloves in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until lightly toasted & fragrant, about 3 min�s. Transfer the spices to a bowl & let cool.
Pleace the mix in a mortar & grind to a fine poweder w/pestle. Or use spice mill. Place mix in a jar, add the ginger, and twist the lid on airtight shake to mix. Store away from heat & light for up 6 mo�s
Yield: about � C; enough for 3~4# meat , poultry or seafood
QUICK GARAM MASALA
Origin: India
Author�s Notes:
If you don�t have time to toast n grind whole spices, here�s a garam masala you can make in a couple min�s.
INGREDIENTS:
2 T ground cumin
2 T ground coriander
2 tsp freshly ground black pepper
1 tsp ground cardamom
1 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
DIRECTIONS:
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo�s.
Yield: about � C enough for 3#�s meat, poultry or seafood
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