Dry Rubs 02 – Cajun Fish Rub

Break out the sea salt and dried seasonings, its time to make a nice Cajun fish rub. Great on catfish, flounder, and slight flavor fish like tilapia. There’s another use for this rub; I put a tablespoon of this into the water when making rice to go with the fish. Sprinkle it over buttered veggies. Yes, you can probably find 101 uses for this slightly spicy flavor bomb.

Here’s what you’ll need:

  • ½ cup sea salt
  • ¼ cup paprika
  • 3 tablespoons fresh ground black peppercorns
  • 2 tablespoons cayenne pepper
  • 2 tablespoons fresh ground white peppercorns
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon file powder (optional)
  • 1 teaspoon fennel seed (optional)

File powder, also known as gumbo file, is just ground dried sassafras leaves. Its generally available in good spice shops. The fennel seed is added to bring a note of sweetness to the hotter spices. Make sure you run the dried thyme, fennel seed, and peppercorns, though a spice mill. This should make about 1 cup of rub.

Nice Rack

Nice Rack

Dry Rubs 01 – Dried Herbs

I like to apply different types of seasonings to many things I prepare. I like to think that it’s one of those small changes that can make a big difference to the meals we make. Dry rubs, wet rubs, marinades, sauces, these can change the flavor profile of food. So, when on your third day of chicken from that big weekend sale, it won’t be ‘oh, chicken again’ blah blah, but ‘wow! It’s chicken, again’. So I will share some of my favorite dry rubs this week. I think they are rather simple and easily made… give them a try and enjoy ‘wow, chicken again!’.

Here’s what you’ll need:

  • ¼ cup dry rosemary
  • ¼ cup course sea salt
  • 2 tablespoons dried oregano
  • 2 tablespoons cracked black peppercorns
  • 2 tablespoons dried garlic flakes
  • 1 tablespoon dried sage

I run the dry rosemary needles through a mortar before adding them into a large mixing bowl. I don’t try to powder them, just crush the needles up a bit. Use the mortar to crack those peppercorns too before tossing them into the bowl. Toss the other dry herbs and salt into the bowl and mix this together thoroughly. Transfer to a jar and store away from light and heat and this should stay fresh for several weeks. If you alter this and use fresh herbs instead of dried herbs, use the rub right away and store the excess in the fridge. This is one of those occasions where dried herbs are better than fresh. This should make about ¾ cup of rub. Apply it to porkchops or chicken before cooking and add a bit of Tuscany to your table.

Dried Herbs Rub

Dried Herbs Rub