Spicy Summer Tips from Allie’s Kitchen
In the current issue of Martha Stewart’s Everyday Food, senior food editor, Allie Lewis, offers some basic tips for creative cooking with savory spice rubs. Considering spice rubs are merely blended mixtures of herbs and spices, making various assorted rubs at home is quickly and easily accomplished. These homemade combinations are typically more flavorful and more economical than those purchased commercially. The versatility of spice rubs provide foods with enhanced flavor, whether cooked immediately after application, or after food has marinated for an extended period of time.
The simplicity and versatility of spice rubs provide many possibilities for spicy grilling. Ms. Lewis suggests using an All-Purpose Spice Rub. This simple rub can be varied according to taste and particular dish.
Ingredients:
1/3 cup coarse salt
1/4 cup packed light brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper, optional
In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
Makes 1 1/4 cups. (Enough to season 5 to 10 pounds of meat, poultry, or seafood).
Ms. Lewis’ suggestions for variation, using the basic recipe provided, include Southwestern, Mediterranean, and Indian spice rubs:
Southwestern Rub
Replace some of the paprika with cumin, coriander, and chili powder.Mediterranean Rub
Replace some or all of the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill, or basil. Omit the cayenne pepper.Indian Rub
Replace the oregano and thyme with tumeric, curry powder, ground ginger, and cardamom.
Ms. Lewis also suggests several helpful hints to ensure consistent, flavorful dishes, including pre-coating meat, poultry, or seafood with vegetable oil before applying spice rubs. Also, it is best to grill fish or shrimp within an hour of coating with spice rubs. And to prevent rubbed foods from sticking, remember to oil the grill grates and to not move the rubbed foods for the first minute of cooking (allowing crust formation). Finally, she provides motivation in the form of a simple recipe for Spice-Rubbed Grilled Chicken.
In a shallow baking dish, place 4 chicken drumsticks and 4 thighs (3 pounds total). Carefully slide fingers under the skin to loosen it from the meat. Rub chicken all over with 2 to 3 tablespoons vegetable oil. Season with 1/4 to 1/3 cup All-Purpose Spice Rub both under and over skin, patting in gently. Proceed to step 2 right away, or cover chicken and let rest for up to 24 hours. Cover and refrigerate if resting longer than 30 minutes.
Heat grill to medium-low. Oil grates; grill chicken, covered, turning frequently to prevent charring, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 175°, 20 to 30 minutes. Serves 4.
Per serving: 565 calories; 39.5 grams fat; 45.6 grams protein; 5.3 grams carbohydrates; 1.4 gram fiber
Everyday Food, July/August 2006
