Monday, October 26, 2009

Recipe for Spice Rub

For those of you trying to get a little more creative with your poultry or pork recipes, you have got to try this rub (Bobby Flay's "16 Spice Rub", modified for Paleo) ! It seems like a lot of ingredients, because it is...but it's totally worth it! All of these spices can be found at your local Whole Foods or at most grocery stores.

14 Spice Rub For Poultry:
3 tablespoons ancho chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Whisk together all spices in a bowl.

To use the rub, brush your skinless chicken or turkey breast, or pork tenderloin, with a little oil to coat and then sprinkle a light layer (about 1-2 tablespoons, depending on the size) of the rub onto the meat and rub in. Grill, or sear and bake, until cooked through (chicken, turkey, and pork should all reach an internal temperature of about 160-165F*). Serve with pureed butternut squash.

*Tip: To produce the best outcome, use organic, free-range, hormone-free meats, cook to just below (approximately 5 degrees) the required doneness (so as not to dry out the meat), and ALWAYS let your meat rest (set meat on a cutting board or platter and cover loosely with aluminum foil for at least 5 minutes, to allow juices to settle within the meat...otherwise they will simply pour out, leaving your meat dry) before cutting or serving.

USDA Recommended Safe Minimum Internal Temperatures
Steaks & Roasts - 145 °F
Fish - 145 °F
Pork - 160 °F
Ground Beef - 160 °F
Egg Dishes - 160 °F
Chicken Breasts - 165 °F
Whole Poultry - 165 °F

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