Toasted Cumin And Black Pepper Rub Food
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN
Provided by Lillian Chou
Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
- Preheat oven to 350°F with rack in middle.
- Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
- Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
- Cut off string and slice beef. Serve warm or at room temperature.
CUMIN CRUST RUB
Provided by Fred Thompson
Categories Vegetarian Backyard BBQ Spice Vegan Coriander Cumin Paprika
Yield Makes about 1/3 cup (3 oz/85 g)
Number Of Ingredients 6
Steps:
- In a small, dry frying pan over low heat, toast the cumin, stirring often, until aromatic, about 30 seconds. Pour onto a plate and let cool.
- In a small container with a tight-fitting lid, stir together the cumin, paprika, sugar, coriander, cayenne pepper, and 1/2 teaspoon black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month.
TOASTED CUMIN AND BLACK PEPPER RUB
Make and share this Toasted Cumin and Black Pepper Rub recipe from Food.com.
Provided by susie cooks
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant.
- Transfer to a spice grinder and pulse until smooth.
- Keep in an airtight container.
Nutrition Facts : Calories 254.9, Fat 12.8, SaturatedFat 1.2, Sodium 1247.7, Carbohydrate 37.5, Fiber 12.8, Sugar 6, Protein 10.7
TOASTED CUMIN AND BLACK PEPPER RUB
The hearty flavor of this rub is reminiscent of the aromas that pervade the open-air markets of Central America. From Rubs Marinades and Glazes by Mark Miller and Mark Kiffin.
Provided by Vicki Butts (lazyme)
Categories Rubs
Time 15m
Number Of Ingredients 5
Steps:
- 1. Place all the ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant. Transfer to a spice grinder and pulse until smooth.
- 2. Serving suggestions: Rub on meats before grilling. This is especially good on rack of lamb.
- 3. Storage: Keeps well in an airtight container for months.
- 4. Variation: Add a little dried chipotle chile powder to the rub to add smokiness and heat.
CUMIN ROAST PEPPERS & TOMATOES
Roasting brings out the best in lots of veg, but peppers have to top the list
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
- Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.81 milligram of sodium
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