How To Use Your Fresh and Dried Spices Properly — WBSM Kitchen Bites
This time Kitchen Bites takes a look in the cabinet at the spice rack. Chef Bob Dillon from the Sail Loft Restaurant in Padanaram offers up ways to use those fresh spices rather than buying those bottles that who knows how old they are?
Chef Dillon talks about the five spices that make up a traditional curry and the five spices that are in Chinese five spice. He also shared his special spice rub for barbecue. Here is the recipe that is great as a marinade or just rub on the meat and cook.
Chef Bob’s Spice Rub recipe:
2 Tablespoons ground mustard
2 Tablespoons dark chili powder
1 Tablespoon cumin
1 Teaspoon of black pepper
2 Tablespoons ancho chili powder
1 Teaspoon kosher salt
6 Tablespoons brown sugar
2 Tablespoons granulated garlic
2 Tablespoons granulated onion
Take all of the spices mix them well and rub on your choice of meat, this rub works well with pork, chicken and all beef cuts.