Saturday, November 6, 2010

Mild Jerk Rub

   I love jerk.  LOOOVE it.  With a a passion akin to ultra-creepy obsession.  Why?  Couldn't tell you.  There is something about a really good dry rub that fascinates me.  This is a jerk rub for those who don't like things too spicy.  It's really mild, but you get all the wonderful flavors of a traditional jerk rub.  It will keep in the refrigerator for 1 month.  The amount in the recipe is enough for 4 portions of meat (chicken breasts, NY strips, thick cut pork chops...)

Jerk Dry Rub
1/2 tsp whole cumin seeds
1/2 tsp whole black peppercorns
1/4 tsp whole allspice
1 lrg clove of garlic, roughly chopped
1 tsp sea salt (or kosher salt)
1 tsp grated ginger
1/2 tsp dried thyme
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp cayenne
1/8 tsp freshly grated nutmeg

   In a mortar and pestle (or small food processor) crush cumin, peppercorns, and allspice.  Crush in garlic and salt.  Mix in all other spices.
   Rub directly onto raw meat.  Let sit about 10 min.  Grill or roast until meat is done.

   NY strip steak with mild jerk rub

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