Please help me give 'Rubs' for Christmas?

[Jewel]

I'm still going to be making Christmas gifts this year, but I'm starting to think that the Biscotti Buckets I planned on doing will not pack and travel well...99% of my gifts will have to be mailed all over the country! I'm thinking of making some spice rubs and bottling them in nice jars. I've found one on Epicurious that SOUNDS wonderful, but it also sounds tricky....frying dried chiles in corn oil? Why would you fry a dried chile? :confused: I'm new at this, so would someone look at the following recipe and give me guidance?

http://www.epicurious.com/run/recipe/view?id=15381

How can you use 25 garlic cloves and have it not turn into a paste? The recipe says to dry it in the oven for an hour, but I'm still wondering...come on, everyone, feedback please!! It makes 3-1/4 cups, but that's using a heck of a lot of salt, and I'm wondering if I could cut that salt down and still have a good rub? Any tips on where to pick up the dried chiles? Can't remember if Penzeys carries them! :o

[tracey67]

Hi Jewel!

I think I may not be the best person to evaluate the recipe, but I can help you with other things...

first - penzeys DOES sell dried chili peppers. check their website, they have a bunch of pictures of dried peppers and then really good descriptions of each (its flavor, heat index, etc.)

also... I have at least one rub that you can add to your repertoire, if you're looking for variety. I think I may have a few more, but I have to look around, so I may post again. For now, though, here is:

Asian Rub

2 T. sesame seeds, toasted
2 t. ground turmeric
1 t. ground coriander
1/2 t. salt
1/2 t. onion powder
1/4 t. ground cumin
1/8 t. ground cinnamon

combine all ingredients. Use about 3 T. per 1 lb. of food. Make sure food is completely dry before applying rub. For a crisp coating, saute food in a little oil.

BTW -- I love the idea of giving rubs!! You won't mind if I steal it will you? :D

I'll let you know if I find any others...

tracey

[Kelli Kerrigan]

Jewel, I think you are looking at a wet rub. I know The Spice House carries many dried chilis so Penzy's will too.
I have lots of rub recipes if you want me to post them. Also, see if Weber Grill has a web site or Cooks Illustated. Herb cookbooks will have them as will the book Marinades by Jim Tarantino, which comes in The Spice House's Marinades gift box and is a MUST have book for everyone!!

[Jewel]

Originally posted by Kelli Kerrigan
Jewel, I think you are looking at a wet rub.

Maybe I don't know my 'wet' from my 'dry', but if they're saying that you dry it in the oven for an hour, then that it will store in an airtight container for 6 months then it can't be a wet rub..can it? I'm so confused! :confused:

I really want to make a few batches of this, and I'd like to make only one really good rub this year. OK, maybe two! :D I just would love to know why/how we fry dried chiles, and how garlic could get dry the way the recipe says?

Where's all my Texas and New Mexico 'Spice Girls'??? :eek:

[daner94]

I thought you were giving out back rubs. I thought, hey sign me up!

Haha. :D

[Wendy w]

Originally posted by daner94
I thought you were giving out back rubs. I thought, hey sign me up!

Haha. :D

This is funny because at first glance, I thought what's she doing now? You never know with Jewel;). I have some recipes at home but will not be able to post them until Monday - unless ReneeV sees this and is kind enough to post. These are from a book that she suggested called The Good Stuff Cookbook.

[Terrytx]

I know this is not what your thread ask about, but I have used this rub alot and really like it. It is a "dry" rub and would be easy to bottle for Christmas giving.


* Exported from MasterCook *

Memphis Rub

Recipe By :Barbecue Bible
Serving Size : 1 Preparation Time :0:00
Categories : Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup paprika
1 tablespoon firmly packed brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons flavor enhancer -- optional
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 to 3 tsp cayene

Combine all ingred. in a jar; twist the lid on airtight and shake to mix.
Store away from heat and light for as long as 6 months. Makes about 1/2
cup, enough for 6-8 lbs. of meat, poultry or seafood.

[sneezles]

Jewel,
After looking at the recipe you probably don't use up all the oil. The peppers will absorb some of it but not all and then they drain on the paper towels. Anyway, I found the recipe interesting and might give it a try next week. I guess you just have to be careful with the pulses but the garlic is still going to be sticky so that would be the reason to dry it in the oven.

If you are interested in more rub recipes just say the word!

[Jewel]

Thank you Sneezles!! The garlic is what had me confused! I would never have thought raw garlic would go in a 'dry' rub, but if it's mixed with enough dry ingredients, it would have to get drier, and then drying in the oven would definitely make a difference too!

I guess I'm still wondering why you fry dried chiles. Penzeys website says that dried peppers are soft and pliable, so I guess you need to fry to get them 'crisp'? Also wondering if de-veining and seeding a 'dried' pepper is as hard as it sounds! :o I'm so new at this!

This just sounds like a really good rub, and I'm GOING to order peppers from Penzeys! Hey Pepper People, they say an 8 oz bag and a 16 oz bag...how many peppers you think would be in the 16 oz? I don't want to start a Pepper Store, but I don't want to run short either! Recipe calls for 5 of each, and I'll probably make three batches! :eek: It's gonna smell good in my house!! :p

[Jewel]

Originally posted by Wendy w
This is funny because at first glance, I thought what's she doing now? You never know with Jewel

....I meant it that way! :p Gotta keep the naughty streak going at my age!

[Wendy w]

Originally posted by Jewel


....I meant it that way! :p Gotta keep the naughty streak going at my age!

If you didn't, we'd be worried. Naughtiness keeps me going too!:D :D :D Great minds belong in the same gutter;) !

[sneezles]

I would split the chile open to seed and devein but it shouldn't be too difficult. And you're right about them being pliable when they are dried.

Sorry not to have gotten back sooner but I was on an all women BBQ cooking team this weekend (we took second place in beef) and after partying for 2+ days and nights, this is the first I've been able to check the boards.

[slknight]

Originally posted by Jewel
I guess I'm still wondering why you fry dried chiles. Penzeys website says that dried peppers are soft and pliable, so I guess you need to fry to get them 'crisp'? Also wondering if de-veining and seeding a 'dried' pepper is as hard as it sounds! :o I'm so new at this!

This just sounds like a really good rub, and I'm GOING to order peppers from Penzeys! Hey Pepper People, they say an 8 oz bag and a 16 oz bag...how many peppers you think would be in the 16 oz? I don't want to start a Pepper Store, but I don't want to run short either! Recipe calls for 5 of each, and I'll probably make three batches! :eek: It's gonna smell good in my house!! :p

I may be able to help you out. I've got a 3 oz bag of ancho chiles that I paid $2.99 for at the grocery store. There are 6 chiles in it. My guess is that the 16 ounce bag would be adequate for 3 batches. You could always call them and ask how many are in the bag. Remember that if you have some left over, there are lots of other yummy ancho recipes out there!

As for the frying, I made a CL ancho sauce that had you heat them up. I don't think the recipe actually used a lot of oil, but did have you pan fry the chiles. If I remember correctly, it made them easier to work with. If you are frying them in oil, per the recipe, it does say to cool until crisp. Maybe this will make them easier to break up and grind? It is different than the sauce recipe I made, but heating up the dried peppers is the same.

It sounds delicious. I may have to make some too!

-Susan

[Jewel]

Thank you Susan!! I am going to order a 16 oz bag of Chipotles and a 16 oz bag of Anchos, and if it turns out to be too many, well then that's why I bought a FoodSaver! :D I already have a bag of Penzey's Mexican Oregano, and it turned out to be such a huge amount that I'm looking forward to a recipe that will help me use it up!

I really can't wait to try this rub...but I have one really strange question for all. I know this is gonna sound blasphemous to a bunch of foodies like us, but I gotta ask:

Why use 25 garlic cloves and make this rub 'moist' enough so it has to be dried, when you could use garlic powder and keep it dry? Will the cloves make that much of a difference in taste? Just wondering... :confused:

[lovemybeetle]

This is just a thought, but there was an article in one of the CL mags a few years ago re: rubs and marinades. I could look the article up when I get home if anyone wants to know the issue. I can post the recipes covered.

[Jewel]

Thanks lovemybeetle, but I've got all issues back to the beginning of 98 and the Annuals for 11 years, so I could probably find it if I went looking for it! :rolleyes: I think I'm going to make the rub as posted with 25 cloves of garlic, I guess I'm just wondering if powder would make that big a difference in flavor? I can't wait to try this stuff! :D

[Beth]

Jewel, I'd be tempted to use garlic powder too (hope they don't throw us both off the board ;) ) since the rub will keep better if dry. Penzey's garlic powder is going to be a good quality and should do well.

I think I posted a dry rub recipe from Dean Fearing or Coyote Cafe on an earlier thread. I'll see if I can find it and get the link for you.

[Wendy w]

Hi Jewel,

I don't know if you would find a dehydrator a worthwhile investment or not. Mine was given to me and I love it! I make a really wonderful roasted garlic powder (for which I won a 1st prize for it at my local fair last summer). My friends and family love it and we will never use store bought garlic powder again in this lifetime.

I buy a large jar of pre-peeled garlic at Costco, toss it in some olive oil and roast the garlic in the claycooker and then dry it for about 36 hrs. in the dehydrator. When ready, the garlic will look like roasted almonds and be very hard. From there, I grind it in the blender and make powder. A little goes a long way as it is very concentrated. I also dry my own tomatoes, vegetables and herbs too.

I'm currently working on next year's entry and as gifts for this Christmas, which is a blend of the garlic powder, dried tomato powder and ground basil. So far, it smells and tastes great. I have added it to pasta sauces, over tomatoes for bruchetta, in minestrone. I want to try it in bread and home made pasta.

I would be more than happy to send some to you but I don't know if it would create postal problems or not.

[SandyM]

Gosh Wendy, this all sounds awesome!

I will not buy a dehydrator.
I will not buy a dehydrator.
I will not buy a dehydrator.

[Jewel]

Ya know, I HAD a dehydrator, but I sold it at a garage sale! :( I wasn't nearly as creative as Wendy! I loved dried watermelon and dried pineapple, but they were the two messiest fruits to work with, and after all that work, the results just went too fast! I'll stick with Penzeys for the garlic powder! I also loved making beef jerky in it, but then I found that I could make beef jerkey just as well by putting it in my 175 deg oven overnight! YUM!

Sandy, you'll buy a dehydrator if I buy one first and start telling you how great they are! You are so easy..... :D

[SandyM]

Originally posted by Jewel
Sandy, you'll buy a dehydrator if I buy one first and start telling you how great they are! You are so easy..... :D

You hush.

[Wendy w]

Originally posted by SandyM
Gosh Wendy, this all sounds awesome!

I will not buy a dehydrator.
I will not buy a dehydrator.
I will not buy a dehydrator.

You two crack me up:D :D :D!! I would have never thought to have bought one myself. I blame the friend who told me that I wanted one and the one who gave it to me as they have created a monster.

Jewel, if you don't want another dehydrator, you should maybe stock up on the Penzey's stuff as I'm sure that's good too. I brought my book to work today but since we are all going out to lunch today, I may not be able to post until later.

[Jewel]

Originally posted by SandyM


You hush.

:cool: You just know I'm right....

[Wendy w]

Hi Jewel,

Here are a couple of recipes that you may enjoy as promised. I have not personally tried them. This is the 1st day that I can lunch & type. I have brought this book to work with me for the last 2 days. These are from The Good Stuff Cookbook by Helen Witty.

Adobo Style Seasoning Rub

1/4 cup high quality dried onion bits
1/4 cup crumbled dried oregano leaves, preferably Mexican
1 1/2 T whole black peppercorns
1 1/2 T cumin seed
1 T coarse (Kosher) salt, optional
2 t high quality granulated garlic or garlic powder (not garlic salt)
2 t whole coriander seed
1/2 to 1 t pure ground chile (such as ancho) or to taste
Makes 2/3 cup

1. Combine the ingredients in a blender, food processor, or spice mill and run the machine until you have a uniform mixture. Stored airtight in a clean, dry jar in a cool cupboard, the seasoning will keep well for a couple of months or more.

2. To use: Rub the chicken, prok, beef, or fish with freshly squeezed lime juice, then with the adobo seasoning. Let the food marinate in the refrigerator for 2 hours, then brush with oil or melted butter and grill or broil, or saute in oil or butter.
Other uses from the author:When using this rub, the requisite touch of tartness is provided by rubbing the food with a little lime or lemon juice before the seasoning is applied. Key lime juice is especially good (and available bottled, without sweetening). This seasoning is also a great finishing sprinkle for beans, rice, or soup, and is especially good worked into butter, along with a generous squeeze of lime juice, for spreading on hot corn on the cob. It's a delicious seasoning too, on slices of eggplant brushed with oil and baked on a cookie sheet in a 400F oven.

Salt Free Seasoning Rub

3 T freshly ground black pepper
3 T crumbled dried oregano leaves
1 T high quality granulated garlic or garlic powder
1 T sweet Hungarian paprike
2 t ground tumeric
1 t crumbled dried leaf sage or rubbed sage
1/4 to 1/2 t groung hot red (cayenne) pepper, to taste (optional)
makes 1/2 cup

Grind all the ingredients together in a mortar with a pestle, or place them in a heavy bowl and rub them together with a spoon. Pack the mixture in a clean dry, jar, cover airtight, and store in a cool cupboarrd for a few weeks, or in the freezer for several months.
Author's note: Rub this blend generously into all surfaces of a cut of prok or beef up to 12 hrs. before its due to be roasted, enclose the meat in a plastic bag, and let it rest in the refrigerator. If time permits, let the meat return to room temperature before it is cooked.

Enjoy!:cool: