Fennel Garlic Spice Rub Recipes

FENNEL SPICE RUB

Steps:

• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

WHOLE ROASTED TURKEYS WITH FENNEL SPICE RUB

Steps:

• Preheat the oven to 425 degrees F.
• Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
• Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
• Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
• Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
• While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
• Carve turkey as desired and serve with gravy.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

GARLIC LOVER'S RUB

Steps:

• Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

TOASTED FENNEL SPICE RUB

Steps:

• Put the fennel, coriander and black peppercorns in a dry skillet and continue stirring on medium until you smell the aroma. Toasting brings out the flavors. GRIND in your spice ( coffee) mill. Add to the rest and store in a tight lidded jar.

PORK LOIN ROAST WITH FENNEL-GARLIC RUB

Steps:

• Prepare the rub:
• Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
• Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
• Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
• Roast the pork loin:
• Preheat oven to 350°F.
• Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
• Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
• Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
• Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
• Transfer the bones to a large serving platter and arrange meat on the bone.
• Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
• Serve sauce alongside meat.

FENNEL-GARLIC SPICE RUB

Steps:

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