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Thai Chile

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Pepper-Garlic Spice Rub

Based on a recipe from chef Bruce Aidells, author of one of my favorite cookbooks, The Complete Meat Cookbook, this wonderfully spicy rub bursts with the flavors of sage, cumin and coriander.  My blend uses all dry ingredients which allows you to have leftovers to store.  Sprinkle on beef or chicken to add a flavor and a nice kick.  The recipe is easily doubled or tripled to make extra.  Store what you don't use in a cool dry place.  This recipe makes about cup.

2 tablespoons ground black pepper
1 tablespoon sweet paprika
1 tablespoon you favorite chile powder
1 tablespoon granulated (or powdered) garlic
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons rubbed sage
1 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon cayenne

Mix all ingredients use as you would any spice blend.

Notes:

 

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