SPICE RUB FOR BEEF
Savory spice rub for beef roast, with a hint of heat from cayenne pepper.
Provided by Karlynn Johnston
Categories Dinner
Time 2h1m
Number Of Ingredients 9
Steps:
- Combine all of the ingredients above, excepting the roast. Mix well.
- Take the room temperature roast-best for cooking- place it in your roaster of choice and cover with the spice rub completely.
- Pre-heat the oven to 325 degrees.
- Cook the roast until the center reaches a temperature of 135 degrees internally, then pull it out, tent it with foil and let it rest for 10-15 minutes. That will give you a medium rare roast, which most people prefer.
Nutrition Facts : Calories 341 kcal, Protein 32 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 719 mg, ServingSize 1 serving
PORK TENDERLOIN WITH SEASONED RUB
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
JULIA CHILD'S PORK WITH ALLSPICE DRY RUB
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams
SPICED MEAT RUB
This quick and simple herb rub can be put into a mill and used to marinade or season meat and vegetables
Provided by Good Food team
Categories Condiment
Time 5m
Yield Makes enough for 1 small pepper mill, easily increased
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a bowl, then carefully transfer to a pepper mill or an airtight jar. Simply grind over your favourite meat before cooking, or over veg before roasting, for extra flavour.
Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Protein 2 grams protein, Sodium 3.02 milligram of sodium
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
FRENCH DRY RUB
Make and share this French Dry Rub recipe from Food.com.
Provided by Diana Adcock
Categories European
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Place all ingredients in a large bowl and crush with your fingers, of if you wish for a powder place in a spice grinder.
PROVENCAL SPICE RUB
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield One cup
Number Of Ingredients 13
Steps:
- Grind all dried spices and herbs together in a spice mill or coffee grinder until finely ground. Place the spice powder in a large glass or ceramic bowl. Add the onion, garlic, mint, orange rind, olive oil and red wine. Mix well. Refrigerate in an airtight container for up to 2 days.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 1 gram, TransFat 0 grams
FRENCH ROAST SPICE RUB
Make and share this French Roast Spice Rub recipe from Food.com.
Provided by zeldaz51
Categories < 15 Mins
Time 5m
Yield 3 1/2 tablespoons
Number Of Ingredients 5
Steps:
- Mix the ingredients in a small bowl.
Nutrition Facts : Calories 7.8, Sodium 1329.6, Carbohydrate 1.9, Fiber 0.2, Sugar 1.3, Protein 0.1
ROAST CHICKEN SPICE RUB
Wanted something different for my roast chicken and just grabbed a few spices - the result was fabulous. I used this on a roast chicken, but would be great on grilled or bbq thighs or breast pieces as well.
Provided by Sarah
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small bowl.
- For roast chicken rub with olive oil them massage in spice mix.
- For chicken thighs or breast coat pieces in spice mix and massage inches.
- Cook as desired and enjoy.
Nutrition Facts : Calories 39.4, Fat 0.8, SaturatedFat 0.2, Sodium 587.2, Carbohydrate 8.9, Fiber 2.4, Sugar 0.5, Protein 1.4
RUSTIC SPICE RUB (BULK)
This is a rub recipe that I have been using the last few years for all types of meats. This is just a basic recipe. It can be easily adjusted to your own taste (start with the lower amounts of each ingredient and build up because it is VERY spicy). This recipe makes a batch equal to approx 2 cups. It will keep fresh for months if stored air tight in a cool, dark place (kitchen cabinet or pantry). *Note: I make it in bulk and fill little 4 oz baby food jars (labels off and decorated, of course), to give as gifts to neighbors and friends over the holidays (See Step #2). I hope you enjoy my rub recipe. (If you want to make a "one time use" batch, my friend has a very similar, but ever so slightly different, version you may wish to try... Recipe #504036 by LifeIsGood).
Provided by rosie316
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Thoroughly mix all ingredients together, give it a taste, adjust seasonings to you own liking and store in air-tight container(s). Keep in cool, dark place (kitchen cabinet or pantry). Will stay fresh for several months.
- *Note: If you want to divide the spice rub into smaller portions to give as gifts, use whatever size jars you choose (I use 4 oz baby food jars). If reusing old jars, thoroughly wash and remove the labels. Cut out a circle of cute, small printed material (I like small checkered print) larger than the lid of the jar (I use "pinking shears" to do this). Fill the jar and close tightly. Lay the material over the lid of the jar and secure with a rubber band around the neck of the jar. Tie a ribbon around the neck of the jar to cover the rubber band and make a bow (I like to use raffia so it truly gives it a "rustic" look). Add your own sticky label or attach a small gift tag to the ribbon to describe what is in the jar.
- Enjoy!
ANY MEAT SPICE RUB
This is a very versatile spice rub for any meat you'd like to roast : pork, beef, poultry, or even tofu steaks for vegan people. The coriander in the recipe gives a touch of freshness that balances the sweetness, saltyness and spicyness of the other ingredients. It is good on steaks, roasts, grilled or broiled meat. This recipe requires a spice grinder, but if you don't have one, you can use store bought ground spices.
Provided by Elie de Combys
Categories Chicken
Time 5m
Yield 7/8 cup, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients in a spice grinder, and grind! (You may have to grind it in a couple batches : in my grinder it takes 2 batches.).
- When the spices are ground and well combined, rub on the desired meat and cook.
- TIPS : You can rub and hour or two prior to cooking, or even the day before. If you do that, wrap the meat closely in Saran Wrap, and refrigerate. That way, the meat will me infused with all the flavors instead of them all resting on the surface! Also : the spice mix can be made in large quantities ahead of time, Simply store it in a tightly closed metal or glass (not plastic or wood, since it lets the flavours evaporate) jar, away from light, preferably in the refrigerator.
Nutrition Facts : Calories 14.8, Fat 0.1, Sodium 1497.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.3, Protein 0.6
FRENCH ROAST
Make and share this French Roast recipe from Food.com.
Provided by mosma
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree.
- Place the onions and garlic on the bottom of your pan. Add roast.
- Combine the rest of the ingredients and pour over roast in pan.
- Bake 3-4 hours, covered.
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- Preheat the oven to 180 Deg. C (350 Deg F) Once you have covered the entire roast with oil and spices, cover it with aluminum foil and roast it in the oven for 45- 60 minutes.
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