Through countless experiences (some hits; many misses) we have learned that combining two or more spice blends has the advantageous effect of transforming a dish. This rub is one of the hits.
Rubs are practical in that one needs only to dust the meat with the spice blend and then to cook. The salt plays a key role of binding the spices to the meat. This rub goes particularly well with all fowl (think duck) or with pork.
- 2 tsp Dionysios’ Wild Herb Blend
- 2 tsp Vegetable Spices Blend, ground
- 2 tsp Cumin, whole
- ½ tsp Pasilla de Oaxaca flakes
- 1 tsp Salt
- In a bowl, mix together all of the ingredients. Store in an air-tight container.
Philippe & Ethné de Vienne©