FRAGRANT SPICE RUBS (THE SPLENDID TABLE)
Steps:
- LYNNE'S TIPS Use these rubs as inspiration to create your own combinations using flavors that appeal to you. Store rubs, bastes and sauces containing acidic ingredients in glass or plastic containers, not metal, to avoid an adverse reaction between acid and metal. THOUGHTS FROM LYNNE People often ask me what things I always have on hand in my kitchen for seasoning dishes. Here are three miracle workers I depend on: Spanish Paprika: I like the smoky, spicy Pimenton de la Vera, or good tasting ground New Mexico chile or half-sharp Hungarian paprika. Chile ignites other flavors and makes us feel good. Try rubbing spareribs with paprika, grated orange rind and garlic. Refrigerate overnight. Lightly salt, then roast at 325 F for about 90 minutes. Use the same blend on fish, tofu, broccoli, cabbage, sweet potatoes, and grilled vegetables. Parmigiano-Reggiano Cheese: One of the world's great catalysts. With a good one, the whole becomes greater than the sum of its parts. Taste before buying for a nutty, round, luscious flavor. Never buy pre-grated. As to the nefarious substance in the green can, best not. Grate just before using. Sprinkle over plain, hot vegetables; fish, salad, in casseroles, rice, on greens and in soups. Fresh Lemon Juice: The chef's savior. Between the acid and bright lemon taste, everything is better with a squeeze of fresh juice, from take-out roast chicken, potato salad and cole slaw, to scrambled eggs and mashed potatoes.
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