Title: Asian Spice Rub, Mine
Categories: Condiment
Yield: 1 1/3 cups

4	tb	Coriander seeds
2	tb	Cumin seeds
2	tb	Fennel seeds
2	ts	Black mustard seeds
2	ts	Cardamon seeds
1/2	ts	Black onion seeds (opt)
6		Whole cloves
4		Bay leaves
1		2" piece ginger peeled and chopped
4	lg	Garlic clove(s), chopped
3/4	c	Canola oil
3/4	c	White wine vinegar
4	ts	Turmeric
1/2	ts	Cayenne pepper
1	ts	Kosher salt

Put the coriander, cumin, fennel, black mustard seeds, cardamon, black onion seeds, cloves, and bay leaves in a heavy skillet and toast the spices over medium heat until fragrant, shaking the pan occasionally, about 10 min. Grind the spices to a powder and transfer them to a bowl. Mash the ginger and garlic to a paste in a mortar and pestle (use a little of the oil and vinegar to help the paste along, if necessary). Add the ginger-garlic paste to the ground spices. Add the turmeric, cayenne pepper and salt. Add the remaining oil and vinegar and stir until well blended. In a heavy skillet, cook the paste over medium heat, stirring frequently, about 15 min.

Cool the spice mixture. Rub it on sirloin steak, pork tenderloin, or another hearty meat. Marinate the meat for at least 6 hours, and up to 2 days in the refrigerator. Grill, roast, or broil the marinated meat to preferred doneness; brush lightly with a little more spice rub before serving.

Goes well with beef and pork. Makes enough for 8 pork chops with some left over for future use. Will keep for weeks in the refrigerator.

Fine Cooking April-May 1996

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