Chile Spice Rub
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Recipe Summary Chile Spice Rub
This rub is the reason we return over and over again to our favorite lunch spot in Burlington, Vermont: Penny Cluse Cafe. Although we prefer the blend of chiles given here, any combination of 12 dried chiles will give you a delicious, spicy result. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, pork, beef, lamb (see Tip)Ingredients | Halifax Donair Burlington Address4 peppers dried New Mexico chiles4 peppers dried cascabel chiles4 peppers dried ancho chiles½ cup cumin seeds¼ cup paprika¼ cup dried oregano3 tablespoons kosher saltDirectionsPreheat oven to 400 degrees F.Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground. Store in an airtight container for up to 3 months.Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.Tip: Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results. All cooking times based on medium-high grill temperature and cooking with the grill lid closed.EXTRA-FIRM TOFU:
30 minutes to overnight;
2-3 minutes per sideSALMON FILLET:
30 minutes;
3-5 minutes per sideCHICKEN BREAST/CHICKEN THIGHS (boneless, skinless):
2 hours to overnight;
6-8 minutes per side; 165 degrees FDUCK BREAST (boneless, skinless):
2 hours to overnight;
4-8 minutes per side; 150 degrees FPORK CHOPS (bone-in, 3/4-inch thick):
2 hours to overnight;
3-4 minutes per side; 145 degrees FPORK TENDERLOIN:
2 hours to overnight;
14-16 minutes, turning occasionally; 145 degrees FFLANK STEAK/STRIP STEAK:
2 hours to overnight;
4-8 minutes per side; 140 degrees FLAMB LOIN CHOPS:
2 hours to overnight;
5-6 minutes per side; 145 degrees F for mediumInfo | Halifax Donair Burlington AddressServings:
48
Yield:
1 cup
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