Chili Rub Food

COCOA CHILI RUB

Steps:

• Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
• Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
• This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
• Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.

CHILI RUBBED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.

CHILE-LIME RUB

Steps:

• Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

CHILE RUB

Steps:

• To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking.
• For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill.
• For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper.

CHIPOTLE CHILE RUB

Steps:

• Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months.

CHILI RUB

Steps:

• Mix all ingredients in a small bowl.
• Rub evenly over desired meat.

LEMON-CHILI RUB

Steps:

• Mix dry ingredients (Chili Powder, Coriander Seed, Garlic Powder, 1 teaspoons Salt only, and Black Pepper) in small bowl.
• Juice one lemon and add the juice to the dry mix.
• Stir mix completely.
• Rub the mix on meat or poultry until completely covered.
• Using a shaker, sprinkle the 2 tablespoons salt over meat or poultry.
• While cooking, use the last two lemons by squeezing them over the cooking meat or poultry to keep it from drying out.
• Serve however you wish!