This it is a boon to the cook’s pantry. Use it on seafood such as red snapper, swordfish, catfish, shrimp, and scallops. This mixture is also good when rubbed into burgers, flank steak, and pork tenderloin. In addition to the blackening method described above, use this rub when grilling.
Total Timeunder 15 minutes
Dietary Considerationhalal, kosher
Taste and Texturehot & spicy, salty, spiced, sweet
Type of DishCondiments, dry rub
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon freshly ground pepper
- 1 tablespoon plus 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
Combine the salt, sugar, pepper, cayenne, paprika, thyme, and oregano in a small bowl. Stir well to blend. Store in an airtight jar in a cool, dark place for up to 6 months.
2005 Diane Morgan