Even though I cook a lot, I sometimes find myself making the same recipes too often. So last night, with my iPad in hand, I decided to look for inspiration.
I looked through some of my books as well as several magazines. I found some great salads and a flat bread recipe that I plan to make real soon.
But then I opened the March 2014 issue of Bon Appétit and there it was, a recipe by Bobby Flay for a rub, the kind that you can put on almost anything that needs seasoning. You can use this rub on vegetables, chicken, and pork. You name it, and this rub will bring added flavor to your food.
The spices in this rub are easy to find. In fact, you probably already have most of the ingredients in your spice rack. Enjoy!
All-Purpose Ancho Spice Rub
- 1 cup ancho chile powder
- 1/3 cup hot smoked Spanish paprika
- 3 tablespoons English mustard powder
- 3 tablespoons ground coriander
- 3 tablespoons ground dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons ground chile de árbol
Combine all ingredients in a large bowl. Mix well. Store in an airtight container at room temperature in a dark place.
Makes approx. 2 cups
From Bobby Flay, as printed in Bon Appetit magazine, March 2014.