September 29th, 2007

Bombay-Style Dry Rub

From Michael of California
Bombay-Style Dry Rub
Makes enough for 4 Porterhouse Steaks

8 T. Coriander Seeds
8 T. Cumin Seeds
8 tsp. Fennel Seeds
8 tsp. Cardamom Pods
1 – 2” Piece of Cinnamon Stick, Broken into Small Pieces
8 tsp. Whole Cloves
4 tsp. Black Peppercorns
4 T. Ground Ginger
4 tsp. Nutmeg, Grated
4 T. Ground Aleppo Peppers
8 T. Kosher Salt

Toast the coriander seeds, cumin seeds,
fennel seeds, cardamom pods, cinnamon
stick, cloves, and peppercorns in a medium,
heavy skillet over medium-low heat for
5 minutes.  Transfer the mixture to a spice
mill.  Add the ginger, nutmeg, aleppo peppers,
and salt to the spice mill.  Grind until well
combined (if necessary, do separate batches in
the spice mill).  Apply rub to both sides of steaks;
grill to desired doneness.




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