rubbing on the flavour

Nothing quite imparts the same intensity of spice flavour as a well mixed and applied spice rub.

We are participating in a ‘Downton Abbey’ inspired picnic tomorrow.  There are promises of clotted cream, scones, crustless cucumber and jam sandwiches, homemade ginger ale, and of course, Pimms No. 1.  As a nod to the British colonization of India, I have decided to contribute tandoori chicken skewers, homemade mango chutney and some decidedly British smoked salmon and dill rosettes.  The rub has a distinct Indian flair and creates an intense red ‘bark’ due to the paprika and crumbled saffron threads.  The smell transports me back to my staple Indian haunt, the East India Company.

Tandoori Spice Rub

IMG_1366

6 tbsp paprika
2 tbsp ground coriander, ground cumin, coarse kosher salt
1 tbsp ground black pepper, sugar, ground ginger
1 tsp   ground cinnamon, crumbled saffron threads

1/2 tsp cayenne powder

Also, while I was mixing up the spices, I decided I would prepare the ‘best rib rub’ a friend passed along – the Bone Dust BBQ spice.  I received it last year but was pleased to be reminded of its smoky, yet balanced flavours.  It works well when liberally rubbed directly on ribs cooked over rinsed sauerkraut.  Prepare for Nirvana!

Bone Dust BBQ Spice

1/2 cup  paprika
1/4 cup  chili powder
3 tbsp    salt
2 tbsp    ground coriander, garlic powder, sugar, curry powder, hot mustard powder

1 tbsp    black pepper, dried basil, dried thyme, ground cumin, cayenne powder

Mix all ingredients and store in an airtight container.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s