Friday, June 15, 2007

Cabernet Spice Rub

I have been messing around trying to make some spice rubs and chocolates to go with specific varietals so that the company my husband works for can include them with larger wine orders. It's too hot to deal with chocolate today, so I gave a spice rub a try.

I decided to focus on the smoky, leathery, spicy flavors you find in a Cab and to let the Cab itself take care of the fruit part.

2T Roasted Chili Powder
2T Smoked Sea Salt
1T Freshly cracked Black Pepper
2T Freshly ground, toasted Fennel Seed
2t Freeze-Dried Roasted Garlic, ground
1T Toasted, minced Dried Onion, ground
5pc Freeze-Dried Tomato, Frozen again, then ground in the spice grinder
1T Bamboo-Smoked Black Sesame Seeds, ground

I rubbed 1T olive oil over a tri-tip, then rubbed the spices over the entire surface. I put it on a broiling rack in a 375F oven until the meat reached 125F, around 20 minutes. I rested it for 10 minutes, then sliced it.

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