Best Toasted Spice Rub Michael Chiarello Recipes

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TOASTED SPICE RUB - MICHAEL CHIARELLO



Toasted Spice Rub - Michael Chiarello image

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!

Provided by Julesong

Categories     Spicy

Time 8m

Yield 1/2 cup (approx) spice rub

Number Of Ingredients 7

1/4 cup fennel seed
1 tablespoon coriander seed
1 tablespoon black peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure california chili powder (1 ounce)
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) 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 you're 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.
  • (Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
  • Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
  • Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
  • 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 use as a marinade or to finish grilled steaks and seafood.
  • Other uses: toss with vegetables before pan-roasting, or add to soups and stews.

MICHAEL CHIARELLO TOASTED SPICE RUB



MICHAEL CHIARELLO TOASTED SPICE RUB image

Number Of Ingredients 7

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

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