|J. Crew double crystal brulee necklace, TOMS red canvas wedges, Xenotees pet lobster tee, |
J. Crew striped shorts, TOMS sunglasses, Weber charcoal grill
Hurray for another Friday and 3 day weekend! Memorial Day is the unofficial start of summer, which means lots of grilling on the horizon! But around our house, once the weather gets warm,
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One way to have a little more fun with grilling is to create a signature spice rub to use on meat or fish. We have several grilling cookbooks, so we've tried several concoctions over the years. In general, a spice rub is a combination of:
- Salty: Plain, kosher, sea, or flavored salts.
- Sweet: White, brown, or turbinado sugar; molasses; cinnamon; cloves; nutmeg.
- Spicy/hot: Black, chili, or cayenne pepper; red pepper flakes; chili powder.
- Herbal: Oregano, thyme, sage, fennel seeds, basil, bay leaves, dill, marjoram, parsley, rosemary.
- Earthy: Cumin, coriander, paprika, celery seed
- Sharp: Garlic, onion, mustard powder, mustard seed, tumeric
One of my favorite rubs is from the cookbook Dressed to Grill: Savvy Recipes for Girls Who Play with Fire by Karen Brooks, Reed Darmon, and Diane Morgan. One of my college roommates had a copy of the book and it "appeals to the way women cook today: fast and furious, with, of course, a healthy nod to low-fat ingredients." The recipes have all sorts of sassy names, as you'll see with this spice rub :)
Hot Girls Spice Rub
From Dressed to Grill: Savvy Recipes for Girls Who Play with Fire by Karen Brooks, Reed Darmon, and Diane Morgan.
1/4 cup kosher salt
2 tablespoons coarsely ground pepper
1 tablespoon ground coriander
3 tablespoons ground cumin
2 tablespoons each: paprika, dried thyme, and chili powder
1/4 cup packed dark brown sugar
2 teaspoons ground cinnamon
Combine all the ingredients in a bowl, stirring well to blend.
Store in an airtight container away from heat or light. The rub will keep for up to 6 months.
Massage the rub into the meat or fish and let marinate:
- Shrimp and scallops: 15 minutes
- Chicken and thicker cuts of seafood: 30 - 60 minutes
- Pork chops or tenderloin: 45 - 60 minutes
- Beef or lamb: 1 hour
- Big or tough cuts of meat (racks of ribs, pork shoulders, turkeys): 2 - 8 hours
Refrigerate meat that is marinating for more than an hour.