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Wednesday, May 26, 2010

Basic tea rub

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Tea, especially black tea, makes an excellent backdrop for other spices when used for a rub on beef, chicken, pork, firm-fleshed fish or tofu. For 1-1/2 pounds of protein, combine the following in an electric spice grinder or pound with a mortar and pestle.


4 Tbsp. black tea leaves (Ceylon Uva, Kenya, Kanyam Nepal and Assam are all good choices)

1/2 tsp. ground ginger

1 cinnamon stick

1/2 tsp. coriander seeds

1/3 tsp. whole black peppercorns

1 Tbsp. brown sugar

1/2 tsp. salt


Spread the rub on a plate and set aside.

Lightly oil the fish or meat, then dip pieces into the rub and set aside on a cookie sheet or plate for a minimum of 15 minutes to form the crust.

Cook as desired, but pan searing or oven baking are best.

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