CHIPOTLE CHILE RUB
Provided by Food Network
Time 5m
Yield about 2 1/4 cups, enough for 6 servings
Number Of Ingredients 9
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.
CHIPOTLE RUB
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Provided by Bon Appétit Test Kitchen
Categories Father's Day Backyard BBQ Spice Coriander Cumin Chile Pepper Bon Appétit
Number Of Ingredients 8
Steps:
- Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.
CHIPOTLE COCOA-RUBBED SALMON
Steps:
- Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
- Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CHIPOTLE RUB
Provided by Reed Hearon
Yield Makes about 3 1/4 cups
Number Of Ingredients 7
Steps:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)
CHIPOTLE DRY RUB
This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g
CHIPOTLE DRY RUB
It's important to make sure that the rub is finely ground before using. Great for brisket, steak and pork. Finish off with a store-bought sweet chipotle barbecue sauce, chipotle raspberry glaze...or one of these Recipe #430587 or Recipe #393304. This recipe contains no salt so be sure to salt before cooking.
Provided by gailanng
Categories Mexican
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a spice mill or blender and grind until even and fine.
- Store in an airtight jar. Will store for about 6 months in the freezer.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.4, Sodium 15.7, Carbohydrate 22.4, Fiber 9.1, Sugar 1.1, Protein 3.9
GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER
This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Build a fire in your grill; if using a gas grill, turn both burners to high.
- Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
- Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
- When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.
CHIPOTLE RUB
From La Parilla: The Mexican Grill cookbook. You can make this into fajitas by sprinkling 3 T. of this rub on a 2 lb. skirt steak, add a small white chopped onion, then add 1/2 cup dark beer, and 1/2 cup olive oil. Marinate for up to 1/2 hour. This makes a lot of rub!
Provided by cookiedog
Categories Mexican
Time 1h5m
Yield 3 1/4 cups
Number Of Ingredients 6
Steps:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.).
Nutrition Facts : Calories 279.2, Fat 19.8, SaturatedFat 2.6, Sodium 52250.7, Carbohydrate 26, Fiber 9.2, Sugar 0.8, Protein 5.4
More about "chipotle rub food"
CHIPOTLE RUB RECIPE | BON APPéTIT
From bonappetit.com
CHIPOTLE CINNAMON RUB - PEPPERSCALE
From pepperscale.com
CHIPOTLE - WIKIPEDIA
From en.wikipedia.org
CHIPOTLE-RUBBED CHICKEN SHEET-PAN DINNER RECIPE | BON …
From bonappetit.com
EASY ALL PURPOSE CHIPOTLE CHICKEN - CARLSBAD CRAVINGS
From carlsbadcravings.com
CHIPOTLE RUB : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
23 CHIPOTLE COPYCAT RECIPES | TASTE OF HOME
From tasteofhome.com
SMOKY CHIPOTLE SEASONING & DRY RUB - GARLIC & ZEST
From garlicandzest.com
SWEET AND SMOKY CHIPOTLE RUB RECIPE - THE BLACK …
From theblackpeppercorn.com
SMOKY SWEET CHIPOTLE DRY RUB - PEPPERSCALE
From pepperscale.com
RASPBERRY CHIPOTLE RUB - THE SEASONED HOME
From theseasonedhome.com
CHIPOTLE CHILE RUB : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
SPICENTICE CHIPOTLE RUB 50G : AMAZON.CA: GROCERY & GOURMET FOOD
CHIPOTLE RUB - DEAN JACOB'S
From world.openfoodfacts.org
HOMEMADE CHIPOTLE SEASONING - WHATSINTHEPAN
From whatsinthepan.com
LAWRY'S CHIPOTLE CINNAMON RUB | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
CHIPOTLE RIB RUB | DERRICK RICHES
From derrickriches.com
SMOKY CHIPOTLE CHILI SPICE RUB - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
CHIPOTLE HONEY RUB | SMOKY SWEETNESS AND A DASH OF HEAT
From spicesinc.com
CHIPOTLE SEASONING - 101 COOKING FOR TWO
From 101cookingfortwo.com
CHIPOTLE BBQ DRY RUBBED PORK RIBS | ITS YUMMI
From itsyummi.com
CHIPOTLE SEASONING - HEY GRILL, HEY
From heygrillhey.com
CHIPOTLE RUB RECIPE | MYRECIPES
From myrecipes.com
15 CHIPOTLE RECIPES THAT ARE EASY TO RECREATE - INSANELY GOOD
From insanelygoodrecipes.com
CHIPOTLE RUB | LOADED WITH COMPLEX SPICY FLAVOR AND A LITTLE KICK
From spicesinc.com
HOW TO MAKE ESPRESSO-CHIPOTLE RUB - WOMEN'S HEALTH
From womenshealthmag.com
CHIPOTLE HONEY RUB SWEET AND SMOKEY ALL NATURAL GOURMET …
From amazon.ca
CHIPOTLE HONEY RUB - BABA SCOTCH FOODS
From babascotchfoods.com
10 BEST SUBSTITUTES FOR CHIPOTLE POWDER - MASHED.COM
From mashed.com
CHIPOTLE DRY RUB RECIPE - FOOD NEWS
From foodnewsnews.com
CHIPOTLE-PEPPER RUB RECIPE | MYRECIPES
From myrecipes.com
CHIPOTLE RUB | RECIPES | KALAMAZOO OUTDOOR GOURMET
From kalamazoogourmet.com
HOW TO MAKE HOMEMADE CHIPOTLE SEASONING – THE KITCHEN …
From thekitchencommunity.org
CHIPOTLE RUB RECIPE ALLEYCAT20 - CHOWHOUND
From chowhound.com
CHIPOTLE RUB | BETTER HOMES & GARDENS
From bhg.com
CHIPOTLE DRY RUB | AND EVERYTHING NICE
From angelainthekitchen.com
CHIPOTLE RUB - GLUTEN FREE RECIPES
From fooddiez.com
CHIPOTLE RUB - SHOP | PAMPERED CHEF US SITE
From pamperedchef.com
CHIPOTLE RUB - SHOP | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love