To eat, perchance to fress

[chamekke]

I have the random need to share a recipe. With apologies to the vegetarians on my f'list, then... *cough*

Do you like putting a dry rub on meat prior to grilling it? Yes? Or maybe you don't know, because you've never tried it? Then welcome to...

Chamekke's Spicy Dry Rub!!!

This recipe makes enough to season 2 skinless chicken breasts ... or coat one chicken breast very thickly! (I expect it's fine on other meats too, just haven't tried it yet because we're not big meat eaters as a rule. Feel free to report back if you do :-)

Ingredients:

• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1/2 tsp. cinnamon
• 1/2 tsp. sugar
• 1/4 tsp. salt
• A very generous pinch of freshly ground coriander seed
• A dash of cayenne
• A soupçon of freshly grated black pepper (100% optional, what can I tell you, any excuse to use the word soupçon)

Instructions:

1. Mix ingredients together in a small bowl.
2. Rub the mix into skinless chicken breasts a few minutes before grilling.
3. Store the unused portion in a lidded container, but don't leave it for too long; that ground coriander seed won't stay fresh forever!

This is now the ONLY way my husband likes to eat chicken. Yup, he's been stealthily beguiled by a healthful, no-fat recipe. I'm so pleased... and amused ;-)
 

Comments

[draycevixen.livejournal.com]

Coming around here, waving your dry rub in our faces... *hungry*

[chamekke.livejournal.com]

It's really gooooood! *waggles it enticingly*

And hey, what a terrific way to use up any onion powder/garlic powder you may have lying about. I hadn't used either of these substances for years, since I usually cook with actual onions and garlic; so using these two always reminds me of my mother.*

*You know the Simpsons chili cook-off episode, the bit where Marge contemplates a spice rack? "Eight spices? Some must be repeats..." looks at one "'O-re-GAW-no'. What the hell?"

Yeah, that could have been my mom <333

[draycevixen.livejournal.com]

My mother is an excellent cook with an extensive spice rack. *g*

Now my MIL, she thinks black pepper is exotic.

Of course in the South when they talk about seasoning they're about to drop hog fat in your vegetables...

[chamekke.livejournal.com]

Hog fat! Now THAT is exotic.

I think my mother and your MIL would have had much in common. Except for the hog fat, that is. Now, if we were talking about lard... *g*

[draycevixen.livejournal.com]

In this particular case we're basically talking about bacon grease, but yeah. *g*

They say in the South that they use everything on the pig but the "oink" and they're not kidding.

Farming families learned to extend food "energy" by adding the leftover fat to vegetables. Now they love them that way. I'm always careful around vegetables here.

[margo-kim.livejournal.com]

Oooh, you temptress. This looks delish. My two favorite foods combined in one: chicken and literally anything spicy at all. This is a solid five more spices than my fanciest dish. And eight more spices than my average dish. I should learn to cook something that's not noodles...

[chamekke.livejournal.com]

I'm spectacularly unskilled in the kitchen, but this recipe is too simple even for me to botch up :-)

This is a solid five more spices than my fanciest dish. And eight more spices than my average dish.

Feel free to leave out the black pepper! I usually forget it until it's too late... *ominous thunder rumbles* But then again my husband is a hopeless autocondimentor and will add some in any case just before eating >.>

(But don't omit the freshly ground coriander seed if you can help it. Really. That stuff ought to be a restricted substance.)

[saintvic.livejournal.com]

Ooooo this sounds delicious, I shall be saving this and giving it a go.

[chamekke.livejournal.com]

Yay! I hope you like it. (And if you think of any ways in which it can be improved, feel free to let me know... I'm always up for some tweaking ;-)