The Black Peppercorn Spicing up mealtime!
It is the final day of rub week. There is a wide range of spice blends in these seven rubs. From the exotic to classic American, from the spicy to the mild, there is a rub here for everyone and a rub for any mood!
Here are the rubs we have so far:
Day 1 - Island Spice Rub
Day 2 - Sweet and Smokey Chipotle Rub
Day 3 - Lemon Pepper Steak Rub
Day 4 - Cafe Mocha Rub
Day 5 – Curry in a Hurry Rub
Day 6 – Ragin’ Cajun Rub
The rub today is built around a spice blend popular in China. It is called five spice because it is built around five spices that each have a strong flavour. Star anise, whole cloves, cinnamon, fennel seed and Sichuan peppercorn are the ingredients in this classic Chinese spice blend. Some of these spices are common to North American cooking, while others are new.
Asian five spice blend is regularly sold in Asian grocery stores and I often buy it premixed. It is also possible to buy each ingredient separately. If you do not have an Asian store nearby, this blend may be available at a specialty store or can be purchased online.
A few other ingredients are added to the Asian five spice to round out the rub. Garlic and ginger, common to Chinese cooking, adds further depth and mellows the bold flavour of the five spice. Salt and sugar are also added to round out the rub for grilling. I used turbinado sugar in this rub which is also known as cane sugar or raw sugar.
Above are the five ingredients of Asian five spice – cinnamon, fennel seeds, star anise, Sichuan peppercorns and whole cloves.
A great dish to make with Asian Five Spice Rub is a banh mi. A banh mi is a Vietnamese sandwich made with a crusty bun and filled with meat and veggies. Grill some chicken breast rubbed with the Asian Five Spice. Slice it up and put it on a bun with lettuce, tomatoes, pickled daikon and carrots. Spread some mayo on it with sriracha sauce and you have a killer sandwich.
- 1 tbsp ground star anise
- 1 tbsp ground cinnamon
- 1 tbsp ground Sichuan peppercorn
- 1 tbsp ground fennel seeds
- 1 tbsp ground whole cloves
- 2 tbsp garlic powder
- 1 tbsp ground ginger
- 1½ tbsp salt
- 4 tbsp turbinado sugar
- Mix ingredients together and store in an airtight container like a mason jar.
- Use on shrimp, chicken, pork or other meats.
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Thanks for sharing all these fantastic recipes! I have to try this one and the mocha spice rub!
Baker Street recently posted..#MuffinMonday: Nutella Swirl Doughnut Muffins
Looks like I came back just in time to catch the end of your rub series Steve. Looks great and now I’m off to catch out the rest of the rubs.
Hope you’ve been well. Cheers!
YUM!!!
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June 11th – I wish I could cook as well as you so I could have made you a lovely 40th birthday cake.
Here’s the best I’ve got:
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Um . . . can I just add that it look WAY cooler in the comment box. I guess it was formatted by the site.
You always have the best spice recipes – thanks for sharing. I know where I’m going when I need a mix rub next:)
Tania @ A Perfect Pantry recently posted..King Prawn Fried Rice
I need to try this banh mi sandwich…it sounds so wonderful! What a week…you’ve proven variety is the spice of life…thanks!
Bonnie Banters recently posted..Sweet and Salty Crack(er) Brittle!
Yummy rub. I am digging the new look too. Looks fab!
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