Mustard seed rub
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | GARAM MASALA; (OR THE FOLLOWING BLEND) |
| 2 | tablespoons | FRESHLY GROUND PEPPER |
| 2 | tablespoons | CORIANDER |
| 1 | tablespoon | CARDAMOM |
| ½ | tablespoon | CINNAMON |
| ½ | tablespoon | CLOVES |
| 1½ | cup | FIRMLY PACKED BROWN SUGAR |
| ⅛ | cup | SALT |
| ⅛ | cup | PAPRIKA |
| 1 | tablespoon | MUSTARD SEEDS |
| 1 | tablespoon | PASILLA OR ANCHO CHILES; (OR GROUND CHILE POWDER) |
| 1 | teaspoon | GARLIC GRANULES |
| 1 | teaspoon | GINGER |
| ½ | teaspoon | CUMIN |
| ½ | teaspoon | MARJARAM |
Directions
THIS SPICY SWET AND NOT TOO HOT RUB TASTES GREAT ON BEEF OR CHICKEN. THE MUSTARD SEEDS AND MARJORAM ADD TEXTURE TO THE RUB AND HELP IT FORM A DELICIOUS CRUST ON THE MEAT. GARAM MASALA IS A BLEND OF SWEET SPICES USED FREQUENTLY IN EAST INDIAN COOKING YOU CAN FIND GARAM MASALA IN GOURMET FOOD STORES OR INDIAN MARKETS; IF YOU CAN MAKE YOUR OWN USING THE INGREDIENTS BELOW. FOR BEST RESULTS, GRIND YOUR SPICES FRESH.
PLACE GARAM MASALA SPICES INTO A DRY PAN AND ROAST OVER LOW HEAT UNTIL THEY BEGIN TO RELEASE THEIR AROMA. LET THE MIXTURE COOL. GRIND TO A COARSE TEXTURE IN A SPICE MILL. ADD TO OTHER INGREDIENTS IN A SEALABLE, AIRTIGHT CONTAINER OR FREEZER BAG, SHAKE AND TOSS INGREDIENTS UNTIL THOROUGHLY MIXED. YIELD: 2½ CUPS
Posted to bbq-digest by LTag106981@... on Jun 19, 1999, converted by MM_Buster v2.0l.