Friday, May 20, 2011

Spice Rack Challenge - Coriander

Coriander, really I had no idea what to make.  I love Cilantro (I used to HATE it!) It always amazes me that at my age, I am always still learning new thing.  Like a couple years ago, I found out the easy way that Coriander is Cilantro that has been allowed to go to seed.  Every year I get tons of Cilantro because I let it go to seed the year before.

So what to do?  I start looking through cookbooks and on the internet, then I get lazy and fall back on an old recipe.  Woodman bought a cookbook some time back, I don't even remember the name but it had a rub recipe you used in conjunction with a bbq sauce.  While Woodman likes this, the cumin is a bit strong for me but I do like it.  We had it on grilled pork chops this week and it was a beautiful taste of summer.  Here is the recipe with a few adaptions.

Woodman's BBQ Rub

2 T Kosher Salt
2 T Ground Coriander
6 T Ground Cumin
4 T Hot Chili Powder
1 T Paprika
1 1/2 t Ground Allspice
1 1/2 t ground black pepper

Mix well and store in airtight container.  Rub on meat prior to grilling.  During last few minutes of grilling, brush with your favorite BBQ Sauce


  1. Sounds good! I'm almost as fanatical about collecting spice rubs as I am about the individual spices (a good portion of my countertop is covered with them!), so I'll have to give this a try.
    (BTW, about the coriander-lime ice cream w/rhubarb sauce: the ice cream itself wasn't that citrus-y, but the sauce certainly was!)

  2. This rub sounds excellent! Did you reduce the cumin from the 6 T listed here? That seems like way too much for me too. I'd probably go for about 4 T.

  3. Mary, thanks for the info on the ice cream. I can't wait to try it.

    Tracy, I did not but I think 4 might be the way to go as it was too cuminy for me (yes I know that is not a word)

  4. I am a cumin lover, but that is certainly a lot! Sounds like it would be quite good with a little tweaking.