Moroccan Dry Rub

North African Dry RubThis North African flavoured rub is great on chicken, but equally good when used to flavour vegetarian dishes, like a chickpea stew or tofu. Keep the wet and dry ingredients separate until you are ready to use the rub, as the fresh ingredients will spoil after a while and you don’t want to lose all that good rub!

Ingredients:

Dry Ingredients:

3 teaspoons salt
3 teaspoons sweet paprika
5 ½ teaspoons ground cumin
4 teaspoons black pepper
4 teaspoons ground coriander
3 teaspoons cayenne
3 teaspoons ground ginger
1 ½ teaspoons turmeric
5 ½ teaspoons ground cinnamon

Wet Ingredients:

If using the entire 1 cup batch of rub at once:
5 cloves of garlic, minced
3 lemons worth of zest, minced*

If using one portion of the rub (about 3 tablespoons):
1 clove of garlic, minced
½ lemon worth of zest, minced*

* Click here for my tips on zesting.

Directions:

Mix all of your dry ingredients together in a bowl. Either portion out a small amount of rub, and add your minced garlic and lemon zest, or if using the whole recipe, add the garlic and lemon directly to your mixing bowl. Mix well, so that everything is incorporated.

This is a dry rub, but you can add oil directly to the rub to make a paste, or lightly oil whatever it is you are using the rub on, then apply the spice mixture. This rub can be used right away, or you can let it sit on your dish so that the flavours permeate the food. Without the wet ingredients, this rub can last about 6 months in an air tight container.

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Fajita Spice Mix

Fajita SeasoningA fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.

So I call this a Fajita seasoning mix, but it can be used with tacos, chilies or anything that you want to give a south western flair to. You will notice the addition of two ingredients that may seem a bit out of place. First, there is the cocoa powder; you won’t taste it in the finished product, but the subtle chocolate flavour helps round out the other spices and notes of the blend. The second it the starch. I add this to help thicken, ever so slightly, the sauce/gravy that is created when using this blend, especially in fajitas or tacos. When it comes time to using the blend, other than as a dry rub, I suggest adding 1 tablespoon lime or lemon juice (more to taste), 1 tablespoon olive oil and 1 tablespoon water. This will give you the slight saucy consistency you want.

This recipe will make about a cup of spice mix.

Ingredients:

¼ cup chili powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon ground coriander
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne
1 teaspoon corn starch/potato starch/flour

Directions:

Mix all of the ingredients together in a small bowl. Store in an airtight container. Can be kept for one to six months (depending on how airtight your container is).

Tandoori Spice Blend

Tandoori Spice BlendTandoori masala (masala means spice blend) is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Pakistani cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, onion, cayenne pepper, and may include other spices and additives. The spices are often ground together with a pestle and mortar.

Tandoori masala is used extensively with dishes as tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogourt and tandoori masala. The chicken is then roasted in the tandoor at very high heat. The chicken prepared in this fashion has a pink-coloured exterior and a savoury flavor. For you kosher readers out there, try making this dish using non-dairy yogourt or water down some non-dairy sour cream to get a yogourt like consistency.

Other chicken dishes, in addition to tandoori chicken, use this masala, such as tikka or butter chicken, most of them Punjabi dishes. Meat other than chicken can be used, as can paneer (paneer is a homemade pressed cheese made out of curdled milk).

If freshly prepared, the masala can be stored in airtight jars for up to two months. The spice blend is also readily available at larger supermarkets and specialty Asian stores, with varying tastes depending on the brand. This recipe will make about 1 cup of spice blend.

Ingredients:

6 tablespoons paprika
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon crumbled saffron threads
½ teaspoon cayenne pepper

Directions:

Whisk all ingredients in medium bowl. Transfer to airtight container. Note: If your saffron is really fresh and doesn’t crumble easily, toast it in a dry skillet over medium heat until dark red. Cool; then crumble.