Friday, January 31, 2014

Katy's House Rub

This recipe is not new, and in fact it was my first post ever. However, I just recently got a new camera, and it was high time I improved the photos!

For my internship while I was in Culinary School, I worked at a fine dining Southwestern restaurant in Atlanta, and they used a rub similar to this one for almost everything. I say almost like this one because it was a little more involved. All of the spices we used at the restaurant came in whole, and we toasted and ground them ourselves. Also, we didn't use a pre-made chili powder, but we ground up dried whole chili peppers and used our own blend. This was a long process that would take over an hour to make a humongous batch of the house rub, and while it was delicious, I don't always do those extra steps at home.

Even though I use pre-ground spices, I try to always use organic spices whenever possible, and simply making the rub myself makes for a fresher spice blend. I almost always prefer this rub to any store bought rub.

This rub is delicious on anything from roasted chicken, salmon, shrimp, steaks, pork chops, and as a seasoning for sweet potato fries! I suggest making as big a batch as you can!

Katy's House Rub

Combine all the following ingredients and store in an airtight container.

1 Tablespoon each of:

Organic Granulated Garlic
Chili Powder
Smoked Paprika
Sweet Paprika
Sea Salt (I use pink sea salt)
Ground Cumin
Ground coriander
Dried Oregano

2 teaspoons each of:
Fresh Ground Pepper
Ground Cinnamon

1 tablespoon of Coconut Sugar - at the restaurant, we included brown sugar, but just a small amount of coconut sugar gives you the same sweetness with that caramel undertone. I don't always add it, depending on if I am staying away from sweeteners, but if you like to have some sweetness, this is a great option!

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1 comment:

  1. I'm so excited about this recipe! I'm starting the aip in may!! I'm doing lots of research to prepare! I'm happy I found your blog! Thanks so much!!!


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