Dry adobo rub: Difference between revisions
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|description=This dry spice rub is good for meat or poultry. Rub well into the flesh and leave for 3 to 4 hours or overnight | |description=This dry spice rub is good for meat or poultry. Rub well into the flesh and leave for 3 to 4 hours or overnight | ||
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<!-- /seo --> | <!-- /seo -->This dry spice rub is good for [[meat]] or [[poultry]]. Rub well into the flesh and leave for 3 to 4 hours or overnight. | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = | |TotalCalories = 24 | ||
|PortionCalories = | |PortionCalories = 12 | ||
|DatePublished=21st September 2012 | |DatePublished=21st September 2012 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Rub and grill | |ImageComment = Rub and grill | ||
|Servings = | |Servings = 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 5 minutes | |TotalTime = 5 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Dry spice rub.jpg|alt=Electus]] | |Image = [[Image:Dry spice rub.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Test out your spice cupboard</span>'' | ''<span class="reviewTitle">Test out your spice cupboard</span>'' | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| Will keep for 3 to 4 months if stored in an airtight container and out of direct light | | Will keep for 3 to 4 months if stored in an airtight container and out of direct light | ||
}} | }} | ||
===Servings=== | |||
Serves 2 - Makes portion of adobo rub | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Adobo]] | [[Category:Recipes|Adobo]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dryadoborub|#dryadoborub]] [[Special:Search/poultry|#poultry]] [[Special:Search/coffeegrinder|#coffeegrinder]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/grilling|#grilling]] [[Special:Search/fennelseeds|#fennelseeds]] [[Special:Search/chiliflakes|#chiliflakes]] [[Special:Search/marjoram|#marjoram]] [[Special:Search/oregano|#oregano]] [[Special:Search/dried|#dried]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 18:40, 11 February 2022
This dry spice rub is good for meat or poultry. Rub well into the flesh and leave for 3 to 4 hours or overnight.
| Dry adobo rub | |
|---|---|
 |
| Rub and grill | |
| Servings: | 2 |
| Calories per serving: | 12 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st September 2012 |
|
Best recipe reviewTest out your spice cupboard 4/5 I think most cooks will have all of these |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons cumin seeds
- 4 tablespoons sea salt
- 1 tablespoon fennel seeds
- ½ tablespoon black peppercorns
- 2 tablespoons chili flakes
- 1 tablespoon dried oregano or marjoram
Method
- Add all ingredients to a spice grinder or coffee grinder and blitz to a powder
- Coat meat or poultry before grilling
- Will keep for 3 to 4 months if stored in an airtight container and out of direct light
Servings
Serves 2 - Makes portion of adobo rub
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