Monica Bhide This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. Here is one of my favorite.. a very versatile rub. The photo is courtesy of Stephanie Stiavetti
FENNEL-CHILE DRY RUB
Makes about ¼ cup
¼ cup fennel seeds
4 whole dried red chilies
½ teaspoon ground peppercorns (use a medley of different colored peppercorns)
Heat a small dry skillet over medium heat. Add the fennel seeds. Toss until the seeds are fragrant. This takes just about 1 minute, so watch them carefully and keep tossing the seeds in the pan or they will burn.
Add the chilies and toss for another 5 seconds.
Remove from heat and allow to cool.
Grind to a coarse powder in a spice grinder. Add the peppercorns and mix well.
Store, covered, until needed.
Here is an example of the rub used on steak –
