Coatings, Rubs & Seasonings

RUBS: Combine seasonings and rub into meat with your fingers to thoroughly coat the meat or poultry, then wait at least 15 minutes before cooking.

Basic Beef Rub

A Toronto smokehouse famous for its brisket uses a very simple rub recipe with 2 ingredients: kosher salt and ground black pepper. 

Chili Rub

For one chicken, mix:

• 2 Tbsp paprika
• 3 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp coriander
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp. cayenne pepper

Jamaican Jerk Rub for chicken

Stir together in a small bowl:

• 1 Tbsp each: onion powder, packed brown sugar, crushed dried thyme
• 1-1/2 tsp ground allspice
• 1 tsp each: salt, black pepper
• 1/2 tsp each: ground nutmeg, cinnamon, cloves.
• 1/4 tsp cayenne pepper

Mustard Rub for chicken

Stir in a small bowl:

• 2 Tbsp coarse-grain brown mustard
• 1 Tbsp. cracked black pepper, grated
• 1 Tbsp snipped fresh tarragon
• 1 Tbsp olive oil
• 1 tsp coarse salt

Rib Rub

Adjust quantities to your taste. Combine:

• kosher salt
• black ground pepper
• granulated garlic
• granulated onion powder
• paprika (mild or hot)
• ground dry chilis

Bombay Marinade*

Combine ingredients then mix into a bowl of uncooked washed and drained shellfish or chicken.

Makes enough for 12 jumbo prawns:

• 2 sprigs curry leaves, chopped
• 1 tsp red cayenne pepper
• squeeze of lime juice

Bombay Batter

• 2-1/2 Tbsp corn flour
• 2-1/2 Tbsp rice flour
• 1/2 tsp garam masala
• 2 tsp ginger-garlic paste
• 1 tsp red cayenne pepper

Combine flours and seasonings, add enough water to make a batter.

Dredge washed, drained, marinated* prawns or fish or deboned chicken in the batter and deep fry in hot oil until cooked and golden.

Serve hot, sprinkled with Coconut Masala Seasoning and lime wedges.

Cayenne Seasoning

• 1 Tbsp ground cayenne pepper
• 1/2 Tbsp garlic powder
• 1/2 tsp onion salt
• 1/4 tsp smoked paprika
• 1 tsp dried thyme
• 3 grinds fresh black pepper

Coconut Masala Seasoning

Make ahead to sprinkle on batter-coated fried foods before serving. 

• 100 ml vegetable oil
• 40 g garlic, finely chopped
• 30 g dessicated coconut
• 10 g deggi mirch chili powder
• 4 g salt

Heat oil in frying pan and brown the garlic until crispy.

Remove garlic and let drain on a paper towel.

Preheat a clean frying pan. Add coconut.

Toast coconut, stirring constantly, to toast slowly until light golden. Cool.

Combine garlic, coconut, salt, chili powder.

Grind using a mortar and pestle.

Store in kitchen paper in an airtight container.

Chicken Flour Coating

• 2 cups all-purpose flour
• 3 tsp. baking powder (optional, makes the coating puff)
• 1 Tbsp corn starch (optional, makes the coating crispy)
• 3 tsp. salt OR onion salt OR garlic salt OR 1 tsp of each
• 1 tsp each dried herbs: thyme, oregano, basil (optional)

Whisk together chicken flour coating, store in container or bag in fridge. 

Dip chicken lightly in flour mixture then dredge in buttermilk OR 1 beaten egg with 1 Tbsp milk OR 1 cup milk with 1 Tbsp white vinegar and then coat again with chicken flour coating.

Bake in oven OR  fry in hot oil, turning once, and oven-roast to finish large pieces.

Chicken Rub: Garam Masala

Coat 4 5-oz boneless, skinless chicken breasts in a large bowl with mix of:

• 1 Tbsp oil
• 1 Tbsp brown sugar
• 2 tsp garam masala
• 1/4 tsp cayenne
• 1/2 salt
• 1/2 tsp pepper

Add raw chicken to pan of: 1-1/2 lbs. cauliflower,2 small sliced jalapenos, 1 wedged red onion tossed with 1/2 tsp salt and 1/2 tsp pepepr, 2 Tbsp olive oil, 2 tsp garam masala that has been roasted in a single layer at 450 degrees F for 10 minutes. Continue to roast at 400 degrees F until chicken is cooked through about 15-20 minutes. Sprinkle with chopped cilantro and serve with lemon wedges.

Chinese 5-Spice Chicken Rub

Enough for 4 skinless, boneless chicken breasts.

• 2 tsp five-spice powder
• 1/2 tsp salt

To use, sprinkle chicken with 5-spice powder and salt mixture.

BBQ chicken on an oiled grill at medium heat 6 minutes per side.

Brush chicken with a mixture of:

• 1 Tbsp lime juice
• 4 tsp brown sugar

Cook 2 minutes more or until cooked through.

Nashville Chicken Thigh Rub

For 16 skin-on chicken thighs, serves 8.

• 1/2 cup granulated sugar
• 1/2 cup sea salt
• 4 Tbsp chili powder
• 2 Tbs garlic powder
• 2 Tbsp freshly ground pepper

Combine sugar, salt, chili powder, garlic powder and pepper in a medium bowl.

Arrange chicken on a large rimmed baking sheet.

Rub each piece with the spice mixture, coating thoroughly.

Cover pan tightly with plastic wrap.

Refrigerate overnight.

Next day, let chicken sit outside fridge 10 minutes before baking in preheated 300 degree F oven 30 minutes.

Remove chicken from oven, baste with BBQ sauce (see below.)

Increase heat to 400 degrees F and continue baking 15-20 minutes more or until done.

Nashville Chicken Thigh BBQ Sauce

Enough for 16 chicken thighs, to serve 8.

• 3 Tbsp butter
• 1 cup ketchup
• 1/2 cup apple-cider vinegar
• 3 Tbsp molasses
• 3 Tbsp dark-brown sugar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp mustard
• 1 Tbsp salt
• 2 Tbsp freshly ground pepper
• Tabasco sauce to taste

Melt butter in a medium pot over medium heat.

Add remaining ingredients and stir to combine.

Reduce heat to low and simmer, stirring occasionally, 5-8 minutes.

Preheat oven to 300 degrees F.

Take chicken from fridge that has been marinating in a dry rub overnight.

Let sit at room temperature 10 minutes.

Transfer pan to preheated 300 degree oven and bake 30 minutes.

Reserve some BBQ sauce for serving.

Remove pan from oven and brush chicken liberally with remaining sauce.

Increase heat to 400 degrees F and continue to bake chicken to 165 degrees F and skin is nicely browned and caramelized, 15-20 more minutes.

Serve remaining BBQ sauce on the side.

 

Chili Rub

• 2 Tbsp paprika
• 3 tsp ground cumin
• 2 tsp chili powder
• 1 tsp corinader
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp cayenne pepper

Fried Fish Batter #1

Combine in mixer or blender:

• 1-1/3 cup all-purpose flour
• 1-3/4 tsp. baking powder
• 2 tsp. salt
• 1 cup water OR 1/2 cup water + 1/2 cup beer
• 1 egg
• 2 tsp. granulated sugar (optional)

Fish and Seafood Batter Coating Mix

Combine dry ingredients well and store in a ziploc bag in the fridge.

When ready to use, to make into a batter, add  the 3/4 cup water.

• 3/4 cup all-purpose flour
• 2 Tbsp corn starch
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup water (add to make mix into a batter).

Salt Masala Seasoning

Makes 1/4 cup. All seasonings should be finely ground. Mix together:

• 1 Tbsp cumin
• 1-1/2 tsp each coriander, cardamom, black pepper
• 1 tsp cinnamon
• 1/2 tsp each nutmeg and cloves

Herbed Salt

Use a mortar to grind the herbs into the salt, or an electric grinder.

• 1 Tbsp each: bay leaves, thyme, mace, basil
• 1 tsp each: rosemary, black pepper
• 2 Tbsp cinnamon
• 2 tsp paprika
• 1/2 to 1 tsp ground cloves to taste (it's a heavy spice)
• 1/2 tsp each: nutmeg, allspice (adds warmth)
• 1 cup table salt

Jamaican Jerk Rub

• 1 Tbsp onion powder
• 1 Tbsp packed brown sugar
• 1 Tbsp dried thyme, crushed
• 1-1/2 tsp ground allspice
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper

Jerk Chicken Seasoning

• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp dried thyme
• 1/4 tsp nutmeg
• 2 tsp white granulated sugar
• 2 crushed garlic cloves
• 1 Tbsp finely chopped onion
• 1 Tbsp chopped scallion
• 1 Tbsp white vinegar
• 2 Tbsp vegetable oil
• 1 Tbsp lime juice
• 1 hot chili pepper, chopped
• salt and pepper

Combine above ingredients.

Spread  over raw chicken and refrigerate overnight before cooking.

Mustard-Pepper Tarragon Rub

• 2 Tbsp coarse brown mustard
• 1 Tsp grated black pepper
• 1 Tbsp snipped fresh tarragon
• 1 Tbsp olive oil
• 1 tsp coarse salt

Nashville Chicken Rub

• 1/4 cup granulated white sugar
• 1/2 cup sea salt
• 4 Tbsp chili powder
• 2 Tbsp garlic powder
• 4 Tbsp freshly ground pepper

Combine ingredients in a medium bowl. Arrange chicken on a large rimmed baking chip and rub each piece with dry rub, coating thoroughly. Cover pan tightly with plastic wrap and refrigerate overnight.

Rosemary Lemon Rub for Meat

Enough rub for two 350 gram t-bone steaks, for example.

• 2 tsp freshly chopped rosemary
• 1 Tbsp lemon zest
• 2 tsp Worcestershire sauce
• 2 tsp olive oil
• 1/4 tsp salt
• freshly ground pepper

Meat should sit on the counter to reach room temperature.

In a small bowl, mix rosemary, lemon zest, Worcestershire and oil.

Rub meat with mixture.

To pan-fry:

Heat a large frying pan on high.

Sprinkle meat (that has been coated with rub) with salt and pepper.

Sear meat on high 2 minutes, then flip, sear on high 2 minutes.

Lower heat to medium, cook 5-7 more minutes to medium rare.

Transfer to a plate.

Tempura Batter

• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup water
• 1 large egg, lightly beaten

Texas Steak Seasoning

• 3 Tbsp olive oil
• 5 large garlic cloves, minced
• 1 tsp ground black pepper
• 1/2 tsp allspice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 Tbsp cider vinegar.

Put olive oil in a pan, heat, brown garlic in hot oil about 3 minutes.

Scrape with spatula into a large pyrex dish.

Mix in remaining ingredients.

Add steaks to dish and turn to coat in mixture.

Cover and let stand on counter 2 hours or marinate overnight in fridge, then return to room temperature.

Sprinkle with salt and pan grill or BBQ steaks.