Chef’s Palette Spice Rubs
So maybe you received one of these cool little packages in the mail or at the Hahn Estate Tasting Room but just could not quite get the energy up to do a standing rib roast all. day. long. No worries. This spice blend is no one trick pony!
Yes, it was originally developed for this one specific purpose years ago but here and there I tried it in a few other roles and then checked it out more frequently as this project started. The most important thing to remember about this spice blend is that it likes to stick to objects other than food if they have any moisture on them. It has tremendous flavor, but if you put it on the the protein or vegetables and then direct sear, most of that flavor will burn in the pan. The solution is actually as simple as it is delicious: Sear, then rub, then roast. If you have some beautiful salmon and a luscious Pinot Noir and wish to enjoy them both at the same setting then guess what? This rub is your best friend! Here is how you do it: pat the salmon dry and salt it, let it rest for 10 minutes and then get a pan smoking hot and splash in a bit of grape seed oil, seer until brown on one side and then sprinkle the rub on the RAW side that is facing you. Turn off the burner and flip. Season the nice browned side with the rub and finish in a 350°F oven for 5-10 minutes depending on the thickness and your personal tastes. Use a fish turner or other thin spatula to get under the salmon, because yes, some of the rub wants to stick under there, but it won't be burnt. Pork roasts are much the same as the beef, but I do often brine the pork first, then sear in a 450°F oven with the rub and fat already on it and then decrease the heat after 10 minutes. Cook until the probe screams out at 140°F and pull it. Let that rest for 10 to 15 minutes and slice, looks a bit like this. ^
You can do the same with a good, thick, steak burger, or a filet mignon ( excellent by the way, especially with herb butter and or Boursin). The key here is the process: sear, then rub and finish in the oven.
Have fun, and cheers!
Dyon J. Foster, Chef/Owner
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