Spicing Up the New Year! Spice rub recipes!

The weather has been unseasonably warm for Boston but I know the bitter cold is soon to come.  In anticipation of the cold winter nights, I am gearing up for some hearty meals such as roasted pork tenderloin, spicy roasted chicken burgers, and perhaps, even some ribs {gotta treat my growing boys to one of their favorites!}

To add flavor to lean poultry, fish or beef, try using a mixture of dry spice blends. Spice rubs are so easy to whip up and have on hand when you just want the right mixture of tasty spices to season up your main entrée. This holiday season, I experimented with a few spice rub recipes to give as gifts.

These can be made in advance and stored at room temperature with your other spices.

My first recipe is a bit spicy and sweet with a hint of cinnamon.

With a nice kick of spice from cloves too!

 

Jamaican me crazy spice rub

Ingredients

  • 1/4 teaspoon asafoetida powder (purchase at Indian market or specialty spice store)
  • 1 tablespoon packed brown sugar
  • 1 tablespoons dried thyme
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper, optional

Instructions

  1. Combine spice blends and place in airtight glass jar.
http://blog.katescarlata.com/2011/12/29/spicing-up-the-new-year/
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I use this sweet and savory rub on pork.  Brush pork tenderloin or chicken breasts with mustard (your favorite) or olive oil and rub about half the rub onto the meat-covering evenly.

Another favorite versatile rub is the Montreal Rub which can be used on steak, fish,poultry or added directly to ground beef, chicken or turkey for the ultimate burger.

Paprika gives this Montreal rub a nice rich reddish color!

Montreal  Rub

2 tablespoon paprika

1/4 teaspoon asafoetida

2 tsp. sea salt

1 ½ TB black pepper

1 TB oregano, dill or basil

1 1/2 TB coriander

1 ½ tsp. cayenne pepper

Mix and store at room temperature in glass jar.  Can be rubbed onto steak, pork, chicken breasts or added by the tablespoon to 1 pound of  ground chicken breast or 95% lean beef for a specially seasoned burger.

To infuse the classic garlic flavor that Montreal rub typically provides, just brush meat with garlic infused oil prior to using rub.

It’s almost the NEW year, can you believe it?

Are you ready for 2012?  I think I am.  This holiday season was wonderful but I am looking forward to a clean slate and a home with a few less cookies.  Don’t get me wrong, I enjoyed the treats but it will be good to get back to a bit more healthier eating.

On Christmas day, my sisters, Sue and Trisha, and I discussed what word the new year would represent for us.  WE all agreed, my word should be…Ha!  I like it.  I have been working my tail bone off lately and  I am looking forward to a year that is filled with a good deal of relaxing. Sounds nice, huh? I hope I can do it.

What’s your word for the year?  Try to pick a word that represents what the year ahead will mean to you. Pick your word, say it, mean it, and do it.

After all the sweets and treats from all the holiday festivities…

I am seriously craving salads these days.  I think my body is telling me something! Happy New Year may it be filled with peace, hope and love and plenty of relaxing times!